Save 34% Off: Canal House Cooking Volume No. 2: Fall & Holiday Review & Ratings

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Canal House Cooking Volume No. 2: Fall & Holiday Review

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When last we left Christopher Hirsheimer and Melissa Hamilton, they had triumphantly self-published Canal House Cooking Volume No. 1 --- and we had adopted it as our never-fail summer cookbook. Now our tans have faded, the leaves have fallen and they're back with Canal House Cooking Volume No. 2, the second of their three-times-yearly seasonal cookbooks.
I could not be more surprised.

For those just tuning in, the Hirsheimer/Hamilton collaboration is a classic, on the order of Lennon/McCartney --- they're completely complementary talents. Hirsheimer's photographs are food porn of the highest order; on the side of her photography career, she was executive editor of Saveur and co-authored four cookbooks. Hamilton co-founded our favorite restaurant in Lambertville, New Jersey, and worked with Martha Stewart and Cook's Illustrated. In 2007, they acquired a red brick studio overlooking a canal in Lambertville --- just across the river from the artist-and-tourist colony of New Hope, Pennsylvania --- and became missionaries for a special brand of cookbook: "home cooking, by home cooks for home cooks."

In No. 1, the ingredients are few and the recipes are simple. With reason: They're working largely with vegetables in season. The surprise of No. 2 is that it's a seasonal book, and the season is filled with holidays --- Thanksgiving, Christmas & New Year's. And that calls for them to trade jeans for party frocks and get a little...fancy.

The good news: They have not forgotten their mantra. There may be more ingredients, there may be more steps in the preparation, but the results are out of all proportion to the effort. And there are plenty of entry-level recipes that are pure home cooking: turkey, cranberry sauce, sweet potato pie. Boeuf bourguignon becomes boeuf aux carottes, with vegetables strained at the end to make the sauce "smooth and silky" --- this will be in heavy demand chez nous very soon. And I see the family baker smearing the recipe for Chocolate Gingerbread with butter in the near future.

I don't need to say that the photographs will make you want to start cooking. Or that the writing is as warm and welcome as a just-made cheese puff. Or that No. 2 is the second reason these women are --- despite their make-do equipment in their off-the-beaten-track kitchen --- the hottest news in the cookbook trade.

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Save 28% Off: Party Like a Culinista: Fresh Recipes, Bold Flavors, and Good Friends Review & Ratings

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Party Like a Culinista: Fresh Recipes, Bold Flavors, and Good Friends Review

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Just looking at the cover of Jill Donenfeld and Josetth Gordon's new cookbook, makes me smile. It generates happiness. I am excited and inspired to have a dinner party right now! I have a huge number of cookbooks but none quite like this one. This book is an absolute gem.
Party Like A Culinista has an amazing format. Not only are there menu suggestions, each recipe is designated as "easy", "make ahead", "vegan" or "vegan flex", as well as offering the cooking order. The book even suggests when to change into your party clothes! How fun is that? The photos of the prepared recipes in the book are beautiful and make my mouth water because they look so delicious. The chapters in this book offer suggestions for all different kinds of parties from the casual daytime party to a last minute party, an anytime party or even a big "blow out" more formal party.
I have tried quite a few of the recipes in this book and found them all delicious, unique with a nod towards healthy preparation and ingredients. Though everything has been absolutely excellent some of my favorites are: the Chicken and Apricot Falafel, the Seafood Cobb, the Warm Squash Salad with Faro, Hazelnuts, and Currants, the Arugula and Mozzarella Salad with Eggplant Caponate and the Roasted Vegetable Enchiladas. The Chorizo Red Pepper Polenta Squares are fabulous and a snap to make.
As for ease of use, I think the pictures are really helpful, the directions are very clear with tons of information so that even an inexperienced cook can prepare an impressive, flavorful and healthy meal that will be an enormous hit with his or her guests. The authors offer suggestions for the substitution of hard to find or out of season ingredients. Stated prep/cooking times seem right on, and since many of them require less than an hour, it's pretty easy to pull together a meal quickly. I appreciate that the advance preparation and hold times for the refrigerator and freezer (if applicable) that are given for each recipe. I almost feel as if I am in an expensive cooking class. The introduction includes good information about ingredients, preparation and even equipment. Variations to the recipes are also provided to make them vegan. Finally, I think there are numerous recipes that would appeal to people who like lean proteins with healthy, flavorful sauces, too. If you like lots of flavor, you won't go wrong with this book. It is sure to become one of your favorites.

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Save 22% Off: French Culinary Institute's Salute to Healthy Cooking Review & Ratings

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French Culinary Institute's Salute to Healthy Cooking Review

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Here's an original thought - you can't judge a book by its cover. On the surface, "The French Culinary Institute's Salute to Healthy Cooking" would appear to be just what the doctor ordered - a beautiful book of health conscious recipes compiled by perhaps the four most prominent French chefs living in the US. With glossy photographs of many it's 150 recipes and a layout that emphasizes seasonal menu planning over individual dishes, the book gives a wonderful first impression. But things grind to a halt quickly when you start to cook. I'm sure there are many wonderful creations contained in these pages (and low fat versions of all the big hitters in the French lineup are here). And, honest, I promise to keep trying. But even in experienced hands, so many are outright clinkers that one rapidly looses faith in the entire collection. The recipe for asparagus soup (pg.60) illustrates the book's underlying central theme: if you're going to reduce the fat, you'd better concentrate the flavors. The recipe calls for 5 cups of white chicken stock -- not unusual until you look at the book's recipe for white chicken stock (pg.37). Eight pounds of chicken bones plus mirepoix and herbs yields just 4 cups (yes, cups, not quarts) of stock. At that concentration, the soup would require the 10 lbs. of bones just to made the base. That's one concentrated stock. OK, then skip the recipes that call for chicken stock. Unfortunately, in true French style white chicken stock is required for fully 22 recipes. Fortunately, brown stock is required for only four, and the formulation is a little more reasonable. But even this recipe requires hard-to-find veal bones and yields a demi-glace strength stock. Best to own a butcher shop. I won't comment on the health claims except to ask a question. If French cuisine is so inherently healthy, why have all the recipes been changed from their classic origins? Frankly, if it's healthy high cuisine you're looking for, I'd suggest either of Graham Kerr's first two Mini-Max cookbooks before this one. Kerr's recipes are at least executable and often produce astonishing results. If you insist on traditional French, it's difficult to beat Richard Grausman's "At Home with the French Classics."

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Great Food Without Fuss: Simple Recipes from the Best Cooks Review & Ratings

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Great Food Without Fuss: Simple Recipes from the Best Cooks Review

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I have over 120 cookbooks and this is the best!!!!! This is the one cookbook I keep coming back to. I have honestly tried almost every recipe in the book, and so far everything has been very, very good and very, very easy to make. My only sadness about this book is that it is now out of print and I have to buy a used copy to replace my first one which is falling apart at the seams.

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Fabulous Foodie Favorites:: Cook, Eat, Smile, Repeat Review & Ratings

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Fabulous Foodie Favorites:: Cook, Eat, Smile, Repeat Review

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I received this cookbook as a gift from my Mother, and I am a rather finicky eater, and still found recipes that my mouth watered just thinking about! The recipes are very easy to follow and the end product was a delicious meal that we all enjoyed (more than once--plenty of leftovers for our family of 2). What sets this cookbook apart from others are the stories that Kitchen Kimberley shares with the at home chefs about her experiences, where the recipes originated, and the family traditions associated with them. I envision I will share many of these stories, along with the recipes, with my family and friends. If you have a love for cooking, and a love to hear a good story along with it, this is the cookbook for you!

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Save 35% Off: The New Enchanted Broccoli Forest (Mollie Katzen's Classic Cooking) Review & Ratings

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The New Enchanted Broccoli Forest (Mollie Katzen's Classic Cooking) Review

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Many different ethnic and cooking styles are represented in this beautiful cookbook. As with The Moosewood, this book is richly illustrated with hand drawings and includes color photos. The fat, dairy and egg content of many of the recipes has been significantly reduced without sacrificing taste!There is even a list of all the vegan, low-fat and nonfat recipes in the back of the book for easy reference. Chapters include: Soups, Salads, Breads, Sauces, Dips and Spreads, Entrees, Desserts, Menu Planning Notes, Improvisation Notes (for those chronic experimenters), and Bean and Grain Cooking Charts. Each food section has a list of recipes in the beginning in addition to the complete index in the back of the book. It is sure to become a favorite in your kitchen.

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