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“A Year Full of Recipes” 365 recipes, one for every day of the year plus 1 for a leap year

9781445489698 “A Year Full of Recipes”

365 recipes, one for every day of the year plus 1 for a leap year

First off I love the whole idea behind this cookbook. Let’s get creative y’all. Trying something new has never been easier. I am not an expert but the recipes seem to be listed during the part of the year when the ingredients will be in season. Also warmer comfort foods are listed when ya would want em more, the colder months. Things like strawberry shortcake and Peach Melba meringue are listed for July. Yes I know you can eat em year-round, but really peaches are better in July and August and Strawberries are so much tastier when in season.

“A Year Full of Recipes” is loaded with lots of full color photos that get your mouth watering. So many styles of recipes are listed. Sweet, Savory, Sides Main Dishes and Deserts are all included. Here’s a short list of some of my favorites listed.

Chicken Breasts with Braised Baby Vegetables

French Onion Soup

Pot Roast with Potatoes and Dill

Raspberry and White Chocolate S’Mores

Swordfish Steaks With Lime Butter

Tamale Pie

Description

Revive your cooking repertoire with this definitive culinary guide. Cooking on a daily basis can soon drain your bank of ideas, but with a recipe for every day of the year this beautiful cookbook will provide inspiration for all manner of meals and occasions. Use the recipe meant for today’s date, or flip through for a wealth of inspiration, from main dishes to sides and sweet treats.

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The Artisan Jewish Deli at Home

9781449420079_frontcoverThe Artisan Jewish Deli at Home

This is one of those cookbooks that makes you want to make all the recipes the first day. So many gorgeous photographs of so many mouthwatering creations. Every recipe is well written and easy to follow. Love that there is a description along with a bit of history of each scrumptious concoction. The Pastrami Benedict caught my eye so much I wanted to eat it right away. The list of Cream Cheese Schmears is phenomenal. Bring on the Bagels. I know, you want to know does the book teach you how to make a bagel?. Oh yes it does, several types in fact. Blintzes, Pastrami, Kreplach, Knishes are all inside this one of a kind Jewish Deli Lovers treasure.

Chapters Include:

Deli Food Basics

Starters and Sides

Soups and Salads

Eggs, Fish and Dairy

Beef

Bagels Bialys, and Breads

Pastries, Deserts, and Drinks

You also learn where to find the ingredients you will need to make these great recipes, as well as the authors favorite Artisan Jewish Delicatessens. Beautifully made, well written, quality paper and binding. Wonderful gift idea for someone you love or for yourself.

Publishers Description:9781449420079_insidepage_10

If you don’t happen to live near one of the new wave of artisan-style Jewish delis that have sprung up around North America over the last few years, not to worry. With this book, the world of Jewish deli, in all its unsubtle splendor—can be yours in the comfort (and privacy) of your own kitchen. And it’s not that hard. Really. On top of all the Jewish deli classics, The Artisan Jewish Deli at Home offers updates and new angles on the oldways that are bound to thrill the palates of a modern generation of eaters focused on quality ingredients and a lighter-handed approach to a traditionally heavy cuisine.

The chapters are organized into:  Starters and Sides; Soups and Salads; Eggs, Fish, and Dairy; Beef; Bagels, Bialys, and Breads; and Pastries, Desserts, and Drinks. The range of favorite recipes include: Crispy Potato Latkes with Chunky Ginger Applesauce; Summer Chicken Salad with Tomatoes, Cucumber and Cracklings; Wise Sons’ Chocolate Babka French Toast; Home Oven Pastrami; and Celery Soda.

9781449420079_insidepage_5Added cultural context comes from quick-hitting interviews with Joan Nathan and other Jewish food luminaries; histories of a few deli stalwarts such as bagels and pastrami; and first-hand reports from within the walls of the authors’ favorite temples of modern Jewish gastronomy located across the country including: Mile End Delicatessen in New York City; Wise Sons Delicatessen in San Francisco; Kenny & Zuke’s Delicatessen in Portland, OR; Stopsky’s Delicatessan in Mercer Island, Washington; and Caplansky’s Delicatessen in Toronto.

Want to keep up with all things Andrews McMeel Publishing? You can like em on Facebook and follow em on Twitter.9781449420079_insidepage_8

Ready to buy?  Head on over to Andrews McMeel Publishing and get ya some of these great cookbooks

A Century of Restaurants

9781449407810_frontcoverA Century of Restaurants

Stories and Recipes from 100 of America’s Most Historic and Successful Restaurants

Not just another cookbook, “A Century of Restaurants Stories and Recipes from 100 of America’s Most Historic and Successful Restaurants”  is a historical masterpiece. Lots of pictures of some of the longest loved restaurants across this great land. Author, Rick Browne, of Barbeque America TV takes the reader on a culinary journey to 100 of our nations most treasured inns, restaurants, taverns and public houses.  I even learned a bit of history about three places in my favorite state. The recipes are amazing. A must for foodies and American history buffs alike.

Description from Publisher:9781449407810_insidepage_2

Come along on a pilgrimage to some of the oldest and most historic restaurants in America in A Century of Restaurants. Each is special not only because of its longevity but also for its historic significance, interesting stories, and, of course, its wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich.

Rick Browne, best-selling author, host, and producer of Barbecue America, has traveled to 100 of the oldest restaurants across America to share the charm, history, and appeal that made these establishments successful for 100 years or more. Some are as many as 300 years old. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, mouthwatering descriptions of some of its signature dishes, fun facts that make each place unique, and hundreds of beautiful photos that capture the spirit of each establishment. It’s everything you need for an armchair tour of 100 historic restaurants that have made America great.

9781449407810_insidepage_1Want to keep up with all things Andrews McMeel Publishing? You can like em on Facebook and follow em on Twitter.

Ready to buy?  Head on over to Andrews McMeel Publishing and get ya some of these great cookbooks

The Healing Herbs Cookbook Giveaway

healing-herbs-cover-3-copyThe Healing Herbs Cookbook

By:

Pat Crocker

Herbs are so much more important to life than just flavoring food. So many health benefits can be attributed to herbs. “The Healing Herbs Cookbook” shows ya the medicinal value of many herbs as well as  yummy recipes to cook with em. I received a copy of the cookbook for review. This is one of my favorite cookbooks. I love food prepared with fresh herbs because of it’s amazing flavor and I enjoy the fact that it’s good for ya too. “The Healing  Herbs Cookbook” tells you how…more

The 250 Best Brownies, Bars and Squares

webcoverbrownies Brownies, Bars and Squares…Who doesn’t love em? When ya can find a cookbook entitled 250 of the Best what’s not to love? I received a copy of “The 250 Best Brownies Bars and Squares ” for review. Let’s check it out.

The 250 Best Brownies, Bars and Squares

By:

Esther Brody

Going to a family get-together? church social? book club meeting? This book has many recipes that are sure to please. Includes English and metric ingredient amounts for each recipe. Numerous color photos show ya how your creation looks when prepared. Such an incredible selection of tasty treats. Just look at the great pics on this page. There are over 25 recipes for different types of brownies. So ya can have delectable chocolaty brownies anyway ya want em. Delicious indulgences fill the pages.

Check out these recipes that are in the book:

Ultimate Nanaimo BarUltimateNanaimoBar

page 158, No-Bake Bars & Squares

Makes 24 bars

9-inch (2.5 L) square cake pan, greased with butter

Base

1/2 cup    butter, melted     125 mL

1/4 cup    granulated sugar    50 mL

1    egg, beaten    1

1/3 cup    unsweetened cocoa     75 mL
powder, sifted

1 tsp    vanilla extract    5 mL

2 cups    graham wafer crumbs    500 mL
(about 30 wafers)

1 cup    shredded coconut    250 mL

1/2 cup    chopped walnuts    125 mL

Filling

1/4 cup    butter, softened     50 mL

2 tbsp    vanilla custard powder    25 mL
or vanilla instant
pudding mix

2 tbsp    milk (approximate)    25 mL

2 cups    confectioner’s (icing)    500 mL
sugar, sifted

Topping

4     squares (each 1 oz [28 g])    4
unsweetened chocolate

1 tbsp    butter    15 mL

1.    Base: In a bowl mix together melted butter, sugar, egg, cocoa and vanilla until blended.

2.    In another bowl, mix together crumbs, coconut and walnuts. Add butter mixture and mix well. Press evenly into prepared pan. Chill at least
1 hour.

3.    Filling: In a bowl cream butter. Beat in custard powder, milk and confectioner’s sugar until blended. If mixture is too thick, add a few drops more milk. Spread evenly over base and chill for
30 minutes or until firm.

4.    Topping: In a saucepan over low heat, melt chocolate and butter, stirring until smooth. Spread evenly over topping, then cut into bars. Store, covered, in the refrigerator.

CinnamonApplesauceSquaresCinnamon Applesauce Squares

page 72, Fruit Bars & Squares

Makes 36 bars

Preheat oven to 350° F (180° C)
13- by 9-inch (3.5 L) cake pan, greased

Base and Topping

3 cups    all-purpose flour    750 mL

1/4 cup    granulated sugar    50 mL

1 tbsp      baking powder    15 mL

1 1/2 tsp    salt    7 mL

1/3 cup    butter or margarine    75 mL

2               eggs, beaten        2

6 to 8 tbsp    milk    90 to 125 mL

Filling

2 cups    applesauce    500 mL

    Ground cinnamon

Glaze

1             egg yolk         1

1 tbsp    cold water    15 mL

Granulated sugar

1.    Base and Topping: In a bowl mix together flour, baking powder, sugar and salt. Using 2 knives, a pastry blender or your fingers, cut butter in until mixture resembles coarse crumbs. Add eggs and enough milk to make a dough, mixing lightly with a fork. Form dough into a ball and divide into
2 equal portions.

2.    On a floured work surface, roll one portion into a rectangle, just a bit larger than the pan. Ease pastry into the bottom of prepared pan, bringing the dough a bit up the sides.

3.    Filling: Spread applesauce evenly over dough and sprinkle lightly with cinnamon. Roll out remaining dough, as for first portion and place on top of applesauce mixture. Seal the edges.

4.    Glaze: Beat egg yolk and water and brush base with the mixture, then sprinkle generously with sugar. Bake in preheated oven for 40 to 45 minutes until well browned. Place pan on a rack and cool completely, then cut into squares. Serve warm or cooled.

Description:

The ultimate collection of easy and sumptuous desserts!

For sweet satisfaction and easy preparation, there’s nothing like a plate full of brownies, bars or squares fresh from the oven. In the world of baking, these are the ultimate comfort foods, evoking wonderful memories.

Best of all, brownies, bars and squares are so easy to make. For many recipes, you simply mix up the dough in one bowl, put it into a square or oblong pan, bake, slice and enjoy! That’s why they’re ideal for busy families.

Bestselling Esther Brody brings back all that homemade goodness in this outstanding collection of fully tested recipes. You’ll discover many familiar recipes, as well as new recipes that are sure to create warm memories for your family and friends. There’s even a chapter devoted to no-bake bars and squares — absolutely perfect for those particularly time-crunched occasions. Whether you’re a novice or a long-time baker, once you start experimenting and see the outstanding results, you’ll be inspired to make baking a part of your everyday life.

Want to keep up with all things Robert Rose? You can like em on Facebook and follow em on Twitter. Sign-up for their newsletter and get tasty recipes and valuable cooking tips delivered to your inbox!

Ready to buy?  Head on over to Robert Rose and get a copy of The 250 Best Brownies, Bars and Squares or some of their other great books.

Excerpted from The 250 Best Brownies, Bars & Squares by Esther Brody © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.

The 163 Best Paleo Slow Cooker Recipes Giveaway

psc000cover The 163 Best Paleo Slow Cooker Recipes

By:

Judith Finlayson

Paleo cooking is a great way to live healthy. Paleo Slow Cooker Recipes contains 163 of the best 100% Gluten Free recipes that ya can prepare in your slow cooker. Yeah Dinner is ready when ya get home from work. This gives ya time to relax with your family. This  is so much more than your ordinary slow cooker cookbook. It…more

The 250 Best Cookie Recipes

web250cookiecoverThe 250 Best Cookie Recipes

By:

Esther Brody

Cookies, cookies and more cookies. I love em all. I guess you can say they are a weakness of mine. I am so excited to tell y’all about “The 250 Best Cookie Recipes” cookbook I received for review. This book has a little of everything…hand shaped, cut, sliced, biscotti, specialty and even some of the author’s favorites. The book starts out with tips for making the perfect cookie. This is a big help for anyone starting out as well as those that want to improve their baking skills. If y’all are looking for a fabulous cookie for the holidays author Esther Brody has ya covered.

Check out this great recipe included in the book:

Original Scottish ShortbreadOriginalScottishShortbread

page 180, Shortbread 

  • Preheat      oven to 300°F (150°C)
  • Ungreased      cookie sheet
  • Cookie cutter

1 cup             softened butter                             250 mL

3⁄4 cup          granulated or fruit sugar             175 mL

21⁄2 cups       sifted  all-purpose flour                625 mL

1.         In a bowl, beat butter and sugar until smooth. Gradually add flour, mixing thoroughly after each addition. Knead lightly. Wrap tightly in plastic wrap and refrigerate for 1 to 2 hours.

2.         On a lightly floured surface, roll out dough to about 1⁄2-inch (1-cm) thickness. Using a cookie cutter or a glass dipped in flour, cut into desired shapes and place on cookie sheet. 
Bake in preheated oven for 20 to 25 minutes or until golden brown. Immediately transfer 
to wire racks to cool.

Makes about 3 dozen

Excerpted from The 250 Best Cookie Recipes by Esther Brody © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.

Description:

Who doesn’t remember the wonderful, warm aroma coming from the kitchen as Mom was baking cookies?

Cookies are usually made with straightforward ingredients and are very versatile. They can be eaten at your leisure, and when you’re on the run it’s great to grab a few to enjoy later. Perfect for coffee breaks, snacks or desserts, most of these delightful recipes are easy enough for even a novice baker to attempt.

With 250 recipes to choose from, you’ll find an extraordinary range of cookies for every occasion and for everyone from young to old. The recipes are broken down into easy-to-find-and-follow sections: Drop Cookies, Hand-Shaped Cookies, Sliced Cookies, Biscotti, Sandwich Cookies, No-Bake Cookies, and Holiday Cookies. And with cookie swaps becoming so incredibly popular, choosing just one recipe will be really tough.

Helpful baking tips are featured throughout the book, as are ingredient methods (for example, the correct way to melt chocolate), storage methods and even a cookie troubleshooting section. If you love to bake (and eat!) cookies, this is an absolute must-have for your kitchen

Want to keep up with all things Robert Rose? You can like em on Facebook and follow em on Twitter. Sign-up for their newsletter and get tasty recipes and valuable cooking tips delivered to your inbox!

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