“With the warm weather approaching, the time has come to clean the grill and, perhaps, test some new and time-tested recipes. Ardie Davis, a charter member of the Kansas City Barbeque Society and author of seven previous cookbooks, and Chef Paul Kirk, operator of the Baron’s School of Pitmasters, a cookbook author, and recognized authority of BBQ, have gathered a collection of recipes that are as tasty as many are innovative. The book is divided into six chapters: Rib Basics; Pork Ribs; Beef & Bison Ribs; Lamb & Mutton Ribs; Sides, and Desserts. There are also resources for such things as woods for smoking, charcoal, and even a search engine for ribs. The recipes are accessible and even though some may take a little time, it will well worth the extra time and effort. … This is a great cookbook, especially for cooks who are new to grilling and barbecue. I recommend it highly. This collection is simple, honest, and serves up some of the best barbecue dishes I’ve found.” ––Tuscon Citizen http://bit.ly/HTh3Mk
Who needs greens? Corn, the sunniest vegetable in the food pyramid, is stepping up to the plate. Author Lisa Skye presents the most delicious corn recipes from around the globe in I Love Corn (Andrews McMeel Publishing, $19.99, June 2012), turning this simple family staple into an irresistible ingredient for every dish.
I Love Corn includes recipes from world-renowned chefs including Daniel Boulud, Pichet Ong, and Dan Barber, as well as other culinary luminaries such as Martha Stewart. I Love Corn divides the dishes by section: breakfast, soups and starters, mains, and sweets. The chefs introduce each recipe with an anecdote, adding a personal touch to each flavor-filled dish. This diverse collection of recipes includes traditional favorites, such as Yankee Corn Bread or Sweet Corn and Clam Chowder, and unconventional ones, such as Fresh Corn Ice Cream or Poached Peaches and Rhubarb With Warm Corn Shortcakes.
Cheerful full-color photos of scrumptious foods light up I Love Corn with each turn of the page. Lisa also presents helpful information about corn, from how to choose the best ears in the store to freezing for the winter. Her love of corn led her to meticulously test each recipe, making sure they were easy to prepare for the home cook but still retain top-chef taste.
After going through the sudden and tragic loss of her father in 2004, Skye decided that she wanted to give back in a way that showed how thankful she was for the friends who supported her during that rough time. A portion of the proceeds for I Love Corn will be donated to the Dougy Center in Portland, OR, a national grieving center for children and families going through the loss of a loved one.
After graduation from New York University, Lisa Skye went on to work in some of the city’s most reputable restaurants, including Union Square Cafe and The Odeon. Lisa has worked in television as an anchor, producer, and editor for PBS, and as a field producer for the Discovery Channel’s premier food show Go Ahead, Make My Dinner. She serves as president and director for Business Network International, which produces business for creative entrepreneurs and other professionals. Lisa lives in Brooklyn. Connect online at www.facebook.com/ilovecorncookbook.
Chef JAMES LAIRD | RESAURANT SERENADE Chatham, NJ
This is one of my favorite ways to prepare tacos for my friends and our patrons at Restaurant Serenade. Because of the quick cooking of the vegetables, it allows for more time on the deck and less time in the kitchen. Adding the cilantro to the warm vegetables off the heat helps create a wonderfully aromatic dish. Use good-quality tomato salsa or make your own by chopping tomatoes, onions, and jalapeño peppers. Season the salsa with salt and pepper and chopped fresh cilantro.
1 (24-count) package (4-inch wonton wrappers)
1 small zucchini, trimmed and halved
1 medium-size red pepper, seeded and quartered
2 small carrots, trimmed and halved
2 tablespoons olive oil
1 teaspoon chopped fresh garlic
1/2 medium-size onion, diced
1/2 cup diced green papaya
Pastry chef Nicole Kaplan New York, New York
1/2 cup pecans
2 tablespoons brown sugar
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup plus 1 tablespoon granulated sugar
1 large egg
1 large egg yolk
1 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
Seeds from 1 vanilla bean
1/2 cup plus 1 tablespoon crème fraîche
2 cups fresh blueberries
by Lisa Skye
Size: 7 1/2 x 7 1/2 in.
Page Count: 160 pages
” Sugar, Sugar offers 100 of the best cake, pie, cookie, bar, and candy recipes from two sassy Sugar Mommas, Kimberly Reiner and Jenna Sanz-Agero, who are on a mission to preserve America’s best sweet treat recipes and the even sweeter stories behind them. As the Sugar Mommas explain, “We drove down memory lane to discover our sugar inheritance, and then dug into everyone else’s past to find their dusty, torn, and butter-crusted index cards.” What the Sugar Mommas found was that every recipe has a story. From desserts that accompanied families through good and bad times, to treats perfected by domestic help, to never-before-transcribed sugar concoctions developed from wild imaginations, each recipe conveys the unique personality of the friend or family member who created it. With plenty of pies worth the lie, cakes to diet for, and better-than-nooky cookies, as well as an assortment of cobblers, crisps, bars, and other decadent confections, Sugar, Sugar is sure to satisfy any sweet tooth.” ––Cooks & Books & Recipes http://bit.ly/JnuaRX
“Fear not sugar lovers! The “Sugar Mommas” are on a mission to make sure sugar recipes stay available to everyone, all the time, in their new cookbook, Sugar, Sugar: Every Recipe Has a Story. Kimberly Reiner and Jenna Sanz-Agero (the Sugar Mommas) have added an interesting twist to their cookbook which makes it unique. As the title mentions, every recipe has a story and these stories breathe life into each instruction. Many stories tell of past generations making the same sugary creations that cooks make today. The Sugar Mommas have captured the magic behind the recipes included in the cookbook.” ––Portland Book Review http://bit.ly/AzE7DL
“The five most common food allergies are gluten, dairy, nuts, eggs and soy, and Allergy-Friendly Food for Families: Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Soy-Free Recipes That Everyone Will Love, covers all five with 120 recipes for breakfast, lunch, dinner, desserts, snacks and party foods. Written by the editors of Kiwi, the bi-monthly magazine about raising families the natural and organic way, this colorful cookbook is a great resource for feeding the entire family. Each of the 120 recipes is free of at least two of the allergens and many are free of all five. Recipes are divided by colored tabs representing each allergen, so it is easy flip through and identify the recipes that meet your needs–for example, you just locate all the red tabs if there is a nut allergy in your house or all the blue for dairy, etc. Recipes are written clearly and are simple to follow, with relatively easy to find ingredients and a nutritional analysis of each recipe. … Allergy-Friendly Food for Families would be wonderful for any family or individual living with food allergies or food sensitivities and looking for safe and nutritious food that tastes good, is fun to eat, and doesn’t leave a feeling of being deprived of favorite dishes. ” ––Kahakai Kitchen http://bit.ly/ISs2TN
“This is a great book for families who have recently had a child diagnosed with a gluten, dairy, nut, soy or egg allergy or are learning to juggle multiple food allergies. The book starts off with tips for food safety and reducing cross contamination. It goes on to an FAQ section with experts before moving onto the recipes. The recipe section is coded with the 5 allergens – gluten, dairy, nut, soy, egg. Each has its own color square on the edge of each page so that locating recipes with that particular allergen gone is easy to do. The recipes are broken into meals – breakfast, lunch, dinner, desserts, snacks, and parties. There are some rather neat features with this book. ” ––Reading All Year Long http://bit.ly/HNkfJw
“In My Family Table, John Besh shares some of his secrets for getting full home-style meals on the table for his beautiful family of 6. He gives hope and inspiration to busy parents who would like to make wholesome meals, but don’t know how to find the time. From eggs, fish, roasts, and soups, to inspiring desserts, John explains how to prepare a variety of foods with perfection. John wants everyone to know that cooking doesn’t have to be a spectator sport, but that anyone can do it, no matter how hectic the schedule.” ––TopCookbooks.com http://bit.ly/Irrmod
“At first bite this book is a mouthful – I want to gulp it all in and dive for seconds. Chef John Besh remembers a time of organic preparation: cooking for our own families and enjoying the intimacy that each chop, stir, bite inspired. He dices up one amazing legacy in his newest addition, including stunning photographic images of his own family and the meals that are prepared with them in mind and at hand.” ––San Francisco Book Review http://bit.ly/xae4q1
“My Family Table: A Passionate Plea for Home Cooking, the follow-up book to Besh’s 2009 tome, My New Orleans, presents a convincing argument for making family time as special as possible by crafting and sitting down to meals together at home. By breaking bread around the table with those you love, he says, your bonds can’t help but strengthen, particularly if you eschew packaged, instant foods and drive-through fare. “I urge you to set aside manufactured convenience and to cook real food instead. You’ll be amazed at what this elemental act does — not only for the people you feed, but for you, as well,” Besh writes. Full of spectacular photography, the 265-page book brings to life the markets Besh frequents, as well as the family of six — including four young sons — that he feeds, all while juggling work at seven restaurants. Far from complex, the food and its preparation keeps accessibility and approachability in mind, with dishes ranging from Simple Meat Ragout for Any Pasta and Stuffed French Toast, to Roast Goose with Yukon Gold Potato Dumplings.” ––Dallas News http://dallasne.ws/ySHX3l