May 20, 2008

new cookbooks, 5.20.08

Bobby Flay's Grill It!
Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Bobby Flay in his first-ever fully illustrated, full-color grilling book. Conveniently organized by ingredient, with chapters covering juicy beef steaks and succulent shrimp, of course, as well as perhaps less traditional grill fare such as asparagus, fruit, lamb, scallops, potatoes, and squash, so you can expand your backyard repertoire. Bobby teaches you how to grill each staple perfectly while also offering an arsenal of ideas for how to transform your favorite ingredients into something inventive and satisfying such as Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce or Grilled Steak with Balsamic-Rosemary Butter.

Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood, Paul Johnson
This is the most comprehensive guide available to fish and shellfish of all kinds, written by a top expert in the field. Fishmonger and former chef Paul Johnson has spent over 25 years supplying top chefs with high-quality, sustainably-caught seafood. His customers include such high-profile chefs as Michael Mina, Alain Ducasse, Thomas Keller, Paul Bertolli, Todd English, Mark LoRusso, Daniel Boulud, Nancy Oakes, Rick Moonen, Judy Rogers, Paul Bartolotta, and Alice Waters, among others. In this book, Johnson provides all the answers a home cook could need on preparing delicious, safe, environmentally-friendly fish and shellfish. The book includes a breakdown of fish species with details on each fish's biology, how it may be caught, health and environmental issues, purchasing and cooking recommendations, and nutrition information. Johnson also explains the seasonality of different fish and shellfish, and gives readers advice on navigating the confusing fish market and making sure to select healthy, non-endangered species of seafood.

for more information about these and other new cookbooks, search the library's catalog>

How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan.

Betty Crocker Comfort Food: 100 Recipes for the Way You Really Cook
Enjoy Your Favorite Feel-Good Foods From mac 'n' cheese and meatloaf to classic chili and chocolate chip cookies, nothing hits the spot like the foods you remember from childhood. This book is packed with easy-to-fix versions of all your favorite comfort foods, including breakfast anytime classics, soul-satisfying Mexican and Italian dishes and a greatest hits collection of yummy desserts. So if you've had a hard day at work or play, here are 100 great ways to dig into dinner. Open the book for: 100 easy comfort food recipes--classics, breakfast anytime, favorite ethnic dishes, a whole chapter starring cheese and the best-ever sweets and treats

Desserts By The Yard, Sherry Yard
Desserts don't get easier than Yard's No-Bake Cheesecake, more decadent than Chocolate Bread Pudding with Butterscotch Gelato, or more holiday-perfect than Triple Silken Pumpkin Pie. In sidebars to each recipe, Yard shares tricks and techniques along with hilarious anecdotes that show her pluck, determination, and generosity.

Spelt Healthy: quality whole food cooking and baking with spelt
Beginning with an introduction to the ancient grain, the text examines spelt's heritage, composition, nutritional benefits, and appeal for those suffering from diabetes, food allergies, gluten intolerance, and other food sensitivities. A "Knead to Know" section presents tips on techniques for cooking and baking with spelt, such as how to measure and "fluff" the flour, gauge rising times and consistency of the dough, and test for readiness. Using the handy conversion tables, readers will also learn how to adapt their favorite recipes to substitute spelt for wheat.

for more information about these and other new cookbooks, search the library's catalog>

No comments: