Preservation Society

Every summer I have grand ambitions to preserve everything from our garden or the farmer's market. Maybe I'm just trying to retain that small bit of sun and fun for the dull winter months. And my ambitions are often bigger than my abilities.

I am a whiz at making pepper jelly and I love to can pickles. But I have to admit to some major messes. Example? Well there was the time I ruined my friend Julie's pots when we were making peach jam. That stuff tastes good when you do it right. Mess it up, though, and it is like burning charcoal that permanently adheres to anything it touches. 

Food in Jars, by food blogger Marisa McClellan, comes to the rescue with recipes that make canning easy by focusing on small batches that don't intimidate. Adding unique ingredients also spices things up (so to speak) for those who've canned before.

Make the most of summer fruits with chapters dedicated to jams, jellies, marmalades, and chutneys. Or, if you have an overabundance of one particular plant like me, there is an entire chapter entirely dedicated to tomatoes. Just as an example.

With over 100 recipes, there's enough here to help anyone keep their bit of summer on a shelf ready to cheer up the colder days ahead.

Review + Recipe(s) – Famine and Feast

I am suspicious by nature, particularly about hype and advertising. Show me a book that "everyone" is talking about, and you'll have to force me to read it.
I know by this point you've heard a lot about the movie The Hunger Games, and you may be wondering if the story is getting too much publicity. The answer is no. The trilogy by Suzanne Collins is worth all the attention it's getting, and I am really looking forward to seeing the movie this weekend.
If you are still unfamiliar with the plot at this point, The Hunger Games imagines a futuristic world where 12 districts are controlled by a Big Brother-style government. Each district must hold a lottery to choose one boy and one girl to fight to the death in televised combat. The home district for the winner will be rewarded with feasts and wealth, a much-needed relief for the districts that are struggling with crippling poverty and hunger.
When Katniss Everdeen's young sister is chosen to compete, Katniss volunteers to take her place. She is taken to the capitol city to be groomed and trained for the competition by a strange team of coaches and stylists. Unwilling to be a pawn in this ongoing chess match between the government and its people, Katniss decides to find her own way through the competition without losing herself, literally and emotionally.
Collins' trilogy describes a harsh and often brutal world, while at the same time shining a light on our own. It's a clever riff on our obsession with violent video games and reality television, and a lesson in dictatorial governments.
Even if you see the movie this weekend before reading the book, be sure to read the trilogy at some point. They are quick-read and compelling books that will grab you and drag you right into the 12 districts. Just ask my husband. When I finally convinced him to read the books, he read all three in about four days, a personal record for him (just kidding, Matt).   (Scholastic - 2008)

Recipes Inspired by The Hunger Games

It seems ironic that a book with "hunger" in the title would inspire a cookbook, but food is a central part of the Suzanne Collins books. After all, when you have so little food, the composition of your next meal can become all-consuming.

Emily Ansara Baines was so inspired by the descriptions of food in The Hunger Games trilogy that she decided to try to recreate every dish. Her new book, The Unofficial Hunger Games Cookbook, offers 150 recipes, including the lamb stew with dried plums that is a favorite for Katniss.
Recipes run the gamut form the breads made in Peeta's family bakery to the roasted parsnips that Katniss' sister loves. And, luckily, Baines substituted some ingredients, like putting chicken in place of squirrel.
Recently, the Huffington Post ran a review of the book and showcased lucious photos of the editors' picks for the top 12 dishes. Click here to view the slideshow.
To see four of the actual recipes from the book, click here to go to the Daily Mail's review of the cookbook.

Baking Old School

Bakeries can be a dime a dozen (pardon the pun), but one that has staying power can be hard to find. The Back in the Day bakery has been serving up comforting dishes of sugar and spice for 10 years. To celebrate that amazing anniversary, owners Cheryl and Griff Day are showcasing some of their top recipes in the new Back in the Day Bakery Cookbook.

The old-fashioned fare has a distinct Southern accent and a sense of community, as if the duo is lending you their dog-eared recipes to copy down over a cup of coffee.
As Cheryl writes in the introduction, "We are inviting those who can't make it to our bakery to slow down and taste the sweet life in their own kitchens."
And how sweet it is – with recipes for Banana Chocolate Chip Cupcakes, Drunk Blondies, Lavender Shortbread, and Salted Caramel Apple Pie.
Savory dishes aren't ignored, but are celebrated, including Vegetable Potpie, Pancetta Fontina Bread Pudding, Southern Corn Cakes, and Hot and Spicy Mixed Nuts.
There's a genuineness to the Days that makes this a more-than-special cookbook with a piquant charm. (Artisan - 2012)

But I Still Won't Make Mayonnaise

I go through phases of wanting to be more like Julia Child and less like Lorelai Gilmore. I get all of my cookbooks out and decide that we will only eat homemade items. And then I come back to my senses.

With a new garden all ready to go for the spring, though, I'm getting excited about fresh soups and salads with some homemade loaves of bread. Much more doable.
When Jennifer Reese (of the great blog Tipsy Baker) lost her job, she went into a make-it-or-break-it panic, thinking that she needed to make everything that her family ate to save money. Once she started raising chickens and making her own peanut butter, though, she realized there should be a balance between the time and hassle of making everything and the convenience of purchasing some items at the store.
Make the Bread, Buy the Butter tracks Reese's learning curve with humor and great insights. She lists the items that are not worth making yourself based on a cost comparison and the amount of time/effort it takes. According to her kitchen-tested research, you should buy baguettes, rice pudding, corn dogs, and burritos. But you should cure your own meats, and make whipped cream, bagels, and pickles.
I'd rather make rice pudding than bagels (and yes, I've made both at home), but that's just me. I do draw the line at mayonnaise, which Reese says could go either way. Making mayo just has a high ick-factor for me.
Even if you don't decide to suddenly grind your own wheat, you'll get a kick out of Reese's commentary as she contemplates deep thoughts, like who in the world actually buys those frozen Uncrustables PB&J sandwiches.
She also offers some easy and fairly pain-free recipes for the things she recommends you make yourself. But my friend Julie – who desperately and strangely wants her own flock of chickens – will be bummed to learn that eggs are on the "buy" list. Chickens are a hassle, Julie. Trust me.

My Old Man and the Sea

My husband and I disagree on one fundamental thing in our marriage, and that's fish. He loves to catch them, talk about them, eat them, etc. His best day would be spent near some form of water with a fishing pole.

I, on the other hand, love to go with him only if I can take a book and look the other way if he catches anything.
Don't worry, this is all fine with him. Mainly because when he does catch anything, I tend to look at him reproachfully and worry about how much he has hurt the little fish mouth. We've had long discussions about what the fish is thinking or feeling at any given moment. Poor guy (and I'm not talking about my husband).
I know that fish is good for me as a protein source, and I will eat it. But ironically, I don't like the "fishy" taste, so it has to be prepared correctly. And it better not come to the table with a head on it (those eyes staring at me will have me eating cereal in no time flat).
Rick Moonen has written a cookbook that works for both me and my husband. The first chapter of Fish Without a Doubt is for my husband since it covers cleaning, filleting, shucking, and "dispatching" – all things that I don't even want to know about. Ugh.
So let's move on to the book's fabulous sauces and preparations, and the celebrity chef serves up some very tasty ideas. I particularly like Thai Style Catfish Burgers, Butter Basted Salmon with Tea, and Cajun Shrimp on the Grill.
It's good to compromise, right?

Buon Appetito

I'm heading to Italy with my husband in May for an early celebration of our wedding anniversary. There is something about the Italians' appreciation for life – a little more laid-back, more in-the-moment – that appeals to me. But don't be fooled; there's plenty of hard work in Italy, too.

That also applies to their approach to food and cooking. Rustic Italian Food, published last November and written by chef Marc Vetri, is an homage to true Italian cuisine, with its attention to fresh and local ingredients, traditionally prepared. And some patience is required.
I am not known for my patience, but when it comes to cooking, there are some things that are worth the time investment.
For example, I love to bake bread. It's one of the few things that I will slow down for. The bread chapter in this book does not disappoint, and has me planning a fun Saturday with my arms covered in flour, making Blueberry Schiacciata or Fig and Chestnut Bread.
For some reason, though, the two things I do not have any patience for at all is making pie crust (see my "recipe" here) or for making pasta. Just not gonna do it. So I will blithely skip over the chapter about making your own pasta here, ignoring the collective gasp from Italian foodies.
Instead, I'll move on to the sauce recipes that seem stunningly simple from the ingredient list, but require time to perfect. Some recipes take hours and hours to cook and complete, but they pay off in the end with plenty of flavor and depth.
Slow-cooking meats makes them tender and flavorful. Vetri includes several strong recipes here that also make the pay-off worthwhile. And he doesn't disappoint in dessert chapter, either, particularly because he includes a stellar take on rice pudding, one of my favorites.
Nothing that's worth having comes easy, whether it's a trip to Italy or a traditional ragu. You just have to pick your battles and decide what's worth working for (the perfect loaf of bread) and what isn't (boring noodle-making).

Maybe Meatless

I've flirted with being a vegetarian. I can almost make it, but then someone fries bacon near me and I'm off the wagon (and no, veggie bacon doesn't cut it).

Elaine Louie writes a column for The New York Times that is targeted at people like me, titled "The Temporary Vegetarian." And now she has written a cookbook that follows the same idea.
The Occasional Vegetarian has 100 meatless recipes, all cleverly arranged in alphabetical order by the main vegetable (asparagus, beet, carrot, etc.).
Each dish focuses on clean, fresh flavors that enhance (rather than cover up) the taste of the vegetable.
Among my favorites - Bok Choy and Braised Chinese Mushrooms, Soybeans with Garlic and Dill, and Leek Potato Zucchini Hotcakes. I love love love bok choy.
I do have one problem with this book, though, and that's the lack of photos. I'm sorry, but I do like a bit of food porn to entice me into the kitchen.
And I confess that I made one brussel sprout recipe with bacon. But then, what isn't better with bacon?
(2011 - Hyperion)

The Breakfast Controversy

Based on a few recent conversations, there appears to be a great divide in America. No, not Republican vs Democrat, or 1% vs 99%. It's bigger than that. And it's all about breakfast.

There are those who believe breakfast has a short-serve window of dawn to noon, and then there are those who believe it's the best meal for any time of day (or night). I am in the latter camp. I can eat breakfast no matter what time it is. I know I didn't coin the term, but we've called it "breakfast-dinner" in our family for years.
Pancakes at 7pm? Yes, please. Scrambled eggs for lunch? Sold. Why the crazy insistence on serving those delicious things before noon? After all, what is a quiche but an excuse to make a breakfast item more fashionable for those too chicken to admit they like morning food in the evening? I believe crepes were invented for the same reason. They're just pancakes when you get right down to it.
There are a lot of breakfast cookbooks out there, but many of them are too concerned with where the sun is in the sky. That's why I like The Big Book of Breakfast. Note the coverline: Serious Comfort Food for Any Time of the Day. Exactly.
All of my favorite food groups are represented:

• Fruit (Cooked Fruit Compote, Baked Filled Apples)
• Eggs (Swiss Baked Eggs, Frittata Saltimbocca)
• Pancakes (Sour Cream Pancakes, Spiced Orange Pancakes)
• Biscuits (Lemon-Scented Biscuits, Sausage and Gravy on Biscuits)
• Bacon (Breaded Breakfast Bacon, Bacon and Cheese Strata)

Everything is better with bacon. In fact, that could be my whole obsession with breakfast. It just gives me more opportunities for bacon-ingesting.
So which side are you on? Are you a rational being who understands that food is food, no matter what time it is? Or are you a freak who won't eat eggs once the little hand on the clock passes 12? Not that I'm biased...

Cooking with the Stars

I have a recurring dream where I'm in a long gown at a very High Society dinner party with William Powell, one of my first celebrity crushes. Yes, I know it's an odd choice, but I defy you to watch My Man Godfrey and not fall in love with him, too.

The fun and flip movie critic Frank DeCaro (you may know him from The Daily Show) took his love of celebrity and food to the next level, researching favorite dishes and drinks from celebrities who have "passed on."
The Dead Celebrity Cookbook is an interesting trip in the Way-Back Machine, offering glimpses of dishes that are very representative of the life and culture of different decades. It's also an homage to a time when celebrities seemed more glamorous and sophisticated.
DeCaro also has a very cheeky sense of humor. For example, the recipes and celebrities are organized by chapter headings like Talk Chow or Musical Munchies, grouping talk show hosts or singers together in fun categories. And some of the recipes themselves had me laughing out loud. Who could resist Liberace's Sticky Buns, or Andy Warhol's Stuffed Cabbage?
It's fun to imagine that Isaac Hayes (Shaft!) would like to cook prissy little Cornish Game Hens. And I can totally see Dean Martin combining Burgers and Bourbon. But what the heck do you think is in Gloria Swanson's Potassium Broth?
This is a fun read with recipes that are nostalgic, both for who they represent and for the decades gone by. My only quibble? Where's William Powell?
The Dead Celebrity Cookbook is published by HCI.

Even More Pie!

Two weeks ago, I posted about my favorite dessert ― pie. An astute reader keyed in on my statement that I am currently in love with the little pocket pie molds that you can get at specialty stores. That reader (who now gets a major gold star) sent me another awesome pie book: Handheld Pies. This just takes my pie obsession to a whole new level.

Like the Perfect Pies book I reviewed before, there are plenty of sweet and savory recipes included here, but they are in the cutest little pie-packages ever. See how obsessed I am?
The bulk of the Handheld Pies recipes are split into two categories: Structured Pies (usually made with some sort of mold and with a larger proportion of filling compared to crust) and Free-Form Pies (which should be fairly self-explanatory).
Structured Pie recipes that stood out for me were Buttermilk-Whiskey Pie and Farmer Cheese Pie. Cheese and crust ― a match made in foodie heaven.
In Free-Form Pies, there is even a recipe for creating your own pop tarts. My husband will love that.
Also included in Handheld Pies is an idea that never occurred to me ― making pies in jars. I don't think I've ever heard of that, but I'm definitely going to try it, particularly the Vanilla Malt Pie in a Jar.
I also think I've found my new motto in the book's introduction: "The sooner you [start baking], the sooner you'll have pie in hand, pie in mouth. And in our experience, there's no better way to be."
I'm getting that on a T-shirt.
Handheld Pies was just published last month by Chronicle Books.

Wednesday's Cookbook: Try Pie

Cupcakes are so 2010. Don't get me wrong, I still love a good cupcake covered in frosting. In fact, I won a third-place ribbon for cupcakes at the Dixie Classic Fair last year. But that's a (crazy) story for another day.

My favorite dessert is, and always has been, pie. Any kind of pie will do, but I'm especially fond of my friend Julie's cherry pie. I also love savory pies for dinner, particularly chicken pot pie and quiche. I'm currently fascinated with the little pocket pie makers you can find in food specialty stores. Gotta love a pie you can carry around with you.
Michele Stuart's new book Perfect Pies covers all the sweet and savory territory. Stuart knows her stuff ― she's won the National Pie Championships several times over, which puts my local-fair ribbon to shame. But I digress.
Don't be put off by the fancy photo on the cover. The recipes are more down-home than haute stuff, and the instructions are easy to follow. Sweet pies include the ever-popular fruit, nut, and meringue varieties. But there are some special and unusual ideas here too, including Twisted Citrus Blackberry, Pineapple Mango, and Maple Oatmeal Raisin.
For the savory pies, there's an amazing recipe for Lobster Pot Pie and another for Sausage and Provolone Quiche. If you're visiting me over the holidays, you're probably going to see one of those on my table.
Perfect Pies also offers crust, whipped cream, and topping ideas that will make you drool. I'm sure Stuart's pastry crust recipe is a good one, but I will always make my own special secret recipe for pie crust. I've only ever shared it within my family ― and my mother-in-law now swears by it, too.
Since we're such good friends here and all, I'll share it with you too. Here goes: Get in the car. Drive to the store. Buy a Pillsbury Pie Crust. Go home and use it. Easy peasy.
Perfect Pies was published in September by Random House.

Wednesday Cookbook: Family First

My Family Table

by John Besh
With the holidays just around the corner, we are being inundated with turkey recipes and celebration-themed cookbooks. But I think the most important part of Thanksgiving isn't the pumpkin pie, it's the part where everyone sits down at the same table for a meal. We do that far too rarely anymore.
That's the impetus for a new cookbook from James Beard-award-winning chef John Besh. Rather than over-preaching about fast food and the evils of sugar, though, Besh takes a different tack. He sympathizes with the fact that we are an over-scheduled society and that it can be overwhelming to plan every single meal. So his first chapter (Kitchen Focus) is about organizing your kitchen and having basic ingredients on hand at all times.
From that base, Besh builds simple and inviting recipes, with strong encouragement to have any and all members of the family involved in the cooking process. I like that philosophy.
Other chapters provide recipes for everyday occasions like Sunday Supper, School Nights, and Breakfast with My Boys, as well as chapters devoted to basics like Fried Chicken and Barbecue Basics.
We should add this to all the slow-food and local movements ― eat VERY local, like in your own house with your own cooking. (2011 - Andrew McMeel Publishing)

Cooking Up Some Storage

We are going to have a new kitchen soon, so I'm looking forward to rearranging all of my books. Yes, that is geeky, but it's what I like.
There are so many choices: alphabetical, genre, hardcover vs. softcover.
I'm going to start with the cookbooks. There are fewer of them (not by much, though), and I found some photos to inspire me.

Well this is just showing off - but I like it!
Apartment Therapy

Love the smaller-to-taller set-up.

All Things Sweet and Savory

Very cool!

Mullet Cabinet

Oh Real Simple, you always make it look so easy.

This one just makes me want to rethink the entire kitchen.

Southern Living

Behold cookbook heaven.

Folder of Ideas

Wednesday's Cookbook: Cook's Illustrated

The Cook's Illustrated Cookbook

by Cooks' Illustrated magazine
I've always wanted to visit America's Test Kitchen, the massive cooking gallery in Brookline, Mass, and the publisher of Cook's Illustrated magazine. My mom introduced me to this bimonthly publication and its no-nonsense approach to recipes and cooking.
I particularly love the tips, like best ingredient substitutions, the right way to marinate meat, or how to freeze garlic.
After 20 years, America's Test Kitchen has gathered its best tips, recommendations, and 2,000 recipes for its first cookbook, aptly titled Cook's Illustrated Cookbook.
Guaranteeing "foolproof cooking," the cookbook is organized in my favorite way: with each meat, each type of dessert, and each grain in its own chapter. I never thought cakes should be in the same group with pies. They are two very different things.
Recipes include the Brined Thanksgiving Turkey that started a nationwide trend, and the Foolproof Pie Dough that includes a shot of vodka.
If you're a fan of the magazine, this cookbook gathers the very best of what that publication does. If you've never seen it, I promise you'll want a subscription after you go through the book.
For step-by-step cooking videos, rankings of kitchen equipment, and taste tests of ingredients, be sure to see the America's Test Kitchen website (click here). (2011 - America's Test Kitchen)

Wednesday's Cookbook: Baking History

Heirloom Baking with the Brass Sisters

by Marilyn Brass and Sheila Brass
There are recipes that are handed down from generation to generation, the type of dishes that bring back strong memories of someone you love. We have a lot of those in my family ― sausage gravy makes me think of my grandma, ginger crinkles remind me of my great-grandmother, and chocolate pies make me think of my Chris-Mom (That's the name I made up for my other grandma. And it fits her).
For my mom, there are almost too many dishes to list. But her blintzes send me into orbit. When we were kids, we could barely wait until she had them off the baking sheet. I can't tell you how many times I burned my tongue on them. I never learned.
This cookbook, recently named a James Beard finalist, is the follow-up to the Brass Sisters book on heirloom cooking that was published in 2008 and it has a similar nostalgic flavor.
The Winthrop, Mass.-based sisters (named Marilyn and Sheila) have spent a lifetime collecting archival recipes. They have snapped up old recipe boxes at flea markets and yard sales, purchased old cooking pamphlets and guides full of recipes, and have poured over their own family journals to collect these amazing recipes.
Adding to the nostalgia of the food are photos of antique cooking implements and cookie cutters, as well as the covers of old recipe books from 1900 to 1940. A date is listed with each recipe so you can get a sense of the time period.
But this isn't an antiquated cookbook; directions and ingredients are completely up-to-date. In some cases, the expert Brass Sisters have slightly changed the recipes to adjust for more modern tastes.
The book is organized by type (like "Keeping the Cookie Jar Filled" or "Waking Up to Breakfast") and by occasion ("A Southern Lady Pours Tea" or "Bridge with the Girls").
I also like the interesting sidebars. For example, Sweet Touch gives suggestions for additional ingredients or toppings. Sweet Tips offer cool ideas ― like coating a spoon with cooking spray before measuring honey.
The heart of this book is that sense of family and of sharing. And in that spirit, the Brass Sisters also included pages in the back of the book so you can write down your own heirloom recipes, as well as a built-in envelope to store old notes and cards. So my next task is to convince my mom that I need the blintz recipe. Stay tuned...
(2011 - Black Dog & Leventhal - awesome name for a publisher)

The First Domestic Goddess

Sometimes it pays to do your spring cleaning. A woman in Plymouth, England, recently found a 200-year-old cookbook in the back of her kitchen drawer. Written in 1796 by Hannah Glasse, The Art of Cookery Made Plain and Easy, offers recipes (called receipts at the time), remedies, and even "cures" for illnesses like rabies. The first edition of the book was published in 1747 and continued to be published until 1843.

Despite its huge popularity, Hannah herself ended up in a debtor's prison and almost faded into obscurity while others took credit for her work. Her identity was finally confirmed in the 1930s and she was even featured in recent years in a BBC documentary titled "Hannah Glasse: The First Domestic Goddess." You can see the link here. 
For photos of the recently discovered book, click here for the news story. There's even a play-by-play description there for how to cook a calf's head. Just in case you were planning that as the centerpiece for your next dinner party.
Meanwhile, the next time you do decide to pull a cookbook off the shelf, pause to remember Hannah and her groundbreaking legacy. All of us modern-day domestic goddesses owe her our gratitude for curing rabies, if nothing else. How many of us can claim to have done that?

Wednesday Cookbook: All's Fair

On a Stick!

by Matt Armendariz
It's almost time for the Dixie Classic Fair, a good old-fashioned agricultural fair here in North Carolina. If you haven't been to a fair like that, you don't know what you're missing.
My friend Julie and I have a very specific path at the fair ― first we see the chickens in pants (well, that's what they look like); then the sheep, cows, horses; then the huge veggies and the apples that look like old people; which leads into the flower arranging arena; then quilts, baked goods, and jams; and then it is all about the food. Amazing and very unhealthy food.
Oddly enough, food at fairs seems to always come on a stick. Anything can be put on a skewer, as proved by the recipes in On a Stick (I refuse to use the exclamation point again). You can make your own fair favorites at home with these recipes, including Fried Mac 'n' Cheese, Candy Apples, Fried Pickles, and Deep Fried Candy Bars. 
FYI ― I saw a woman practically give herself third-degree burns with one of those once, but I digress.
Now don't send me nasty emails about hardened arteries and heartburn...there are healthier items that can be served on a stick, too. For example, Red Curry Shrimp and Pineapple, Fruit Salad Skewers, and Antipasti Skewers. And there are some whimsical ideas that I would never imagine you could get on a stick, like Margarita Jell-O Shots. Those would sell like crazy at the fair, I bet.
Great dips, sauces, and marinades add new flavors to the speared bites, and not-the-norm sticks like rosemary and sugarcane make this a fun-filled cookbook. (2011 - Quirk Publishing)

Wednesday's Cookbook - Diving In

Off the Eaten Path

by Morgan Murphy
When we head out on a road trip, my husband and I like to find the path least traveled, those little roads that were popular until the super-highways took over. That's where you find the tastiest treats and the places where the locals eat.
Food critic Morgan Murphy captures that spirit of discovery in a tour of Southern diners, covering 70 stops in 17 Southern states.
Each chapter starts with a state's "best drive," or a stretch of road that's particularly worth your time. GPS coordinates are included for each restaurant, ensuring you won't get lost along the way. Rubbernecker Wonders (like the Quirky Museum or the Crop of Cadillacs) as well as Food Finds (like bakeries, general stores, and drive-ins) promise fun scenic stops.
However, it's really all about the food. Recipes from the best of the pit-stops include Southern fare like biscuits, ham salad, and fruit pies. Regional dishes highlight the best of each state ― seafood near the coast and Tex-Mex in the more western areas. My favorite recipes offer good twists on traditional foods, including Jalapeno Hush Puppies and Tipsy Chicken.
Off the Eaten Path makes me want to head out on the road to try every one of these "dives" and stop at every kitschy spot. I'll have to start with the one that featured prominently in my childhood ― Snappy Lunch in Mount Airy, NC, where my grandfather used to take me for hot dogs and pork chop sandwiches. Half the fun in any of these restaurants is the memories that are made. (2011 - Oxmoor House)

Wednesday's Cookbook: Bravo

Top Chef: The Quickfire Cookbook

I have admitted that I have an addiction to books, so now that we're so close that we spill secrets, let me tell you another. I'm also addicted to Top Chef. I can't get enough of the show ― the cheftestants, Tom, Padma, the challenges ― I love it all. So if there is ever a lull in the series, it makes me crazy.
This summer there was a long void, and Bravo tried to fill it with Rocco's Dinner Party, which only gave me heartburn. But now we're back to my favorite Top Chef spin-off, Just Desserts.
Not only has the series created a huge television following, but it also has created a popular series of cookbooks. My favorite is The Quickfire Cookbook. A Quickfire Challenge on Top Chef is the appetizer to the show. It's usually a short, timed contest between the chefs, and involves crazy ingredients, a theme, and/or a blindfold. No matter how experienced or talented, the best chefs are tasked to the limit in the Quickfires.
The cookbook captures the pace and excitement of the show's segment, with recipes divided into chapters titled Ingredient Challenge, Time Challenge, Creativity Challenge, Technique Challenge, and Judges' Challenge.
Behind-the-scenes photos and insider information give a glimpse into how the episodes are filmed. My favorite bit describes the area where they film the show's dishes in all their glory as the "food porn" area. There are Fun Facts (like the fact that vanilla beans come from orchids), About an Ingredient (what exactly is in a Vienna Sausage?), and Useful Techniques (like how to butterfly chicken breasts).
Quotes from the cheftestants and in-depth bios showcase the best ― and the strangest ― characters from the show.
You can even create your own Top Chef at home, with tips on How to Throw a Quickfire Party, or Suggested Blind Taste Tests (that one could go very wrong).
But it's the recipes that shine. Despite the craziness thrown at the contestants, they are still able to create magic, like Sam's Tempura and Peach Sandwich; Stephanie's Shrimp, Pork and Banana Fritters; and Antonia's Poached Egg Salad. And then there's Hung's infamous Smurf Village on a plate. Oh yeah, it's in here, too. (2009 - Chronicle Books) 

Wednesday's Cookbook: A Perfect Fit

One Big Table 

by Molly O'Neill

"Recipes are family stories." Although that could be the tagline for this blog, it's part of the introduction to One Big Table, a massive new cookbook that is as much fun to read as it is to use for recipes.

Molly O'Neill, a former food columnist for The New York Times, was concerned that super-sized convenience foods and fast-paced living were creating a country of non-cooks. She decided to set out on the road to discover if anyone in this country still makes their own meals. In 10 years, she traveled 300,000 miles and gathered 20,000 family recipes from 25 geographic areas.

What she discovered along the way is that the recipes also represent a family narrative and the ties between us, and that they preserve our history in their ingredients. Those stories, and those connections through food and celebration, are also the entire genesis for this blog.

As O'Neill made her way across America, she discovered native foods and regional cooks, many of whom brought exotic ingredients from other lands. Each part of the country offered up its own heritage and culture in food, and each cook provided his or her own spice of life.

The 600 recipes she eventually chose for the book were often handed down from generation to generation. When she asked cooks to submit a recipe, she told them to provide the one that would embody who they are, the one recipe that they would want to pass down to their children or grandchildren. And in a nod to that recipe telling a story, One Big Table includes a biographies of the chefs, family anecdotes, and family photos.

Chapter titles offer clever twists on the usual fare, from "Nibbles, Noshes, and Tasty Little Plates" to "The Sweet Life." My fave is "Everything But the Squeal: Beef, Buffalo, Game, Lamb, Pork."
Added into the mix are quick sidebars like "A History of Bread" and "A Social History of American Stoves," along with historical factory photos, old agricultural posters, and timelines like "Significant Events in Popcorn."
I never thought I'd want to curl up with a good cookbook in the evening, much less one this hefty, but One Good Table makes it worth your while. (2010 - Simon & Schuster)