New Cookbooks to Sample at the NE Library
By Beth Mullins
For your summertime enjoyment, here are some reviews of cookbooks that have been recently received at the TCC NE Library.
Bobby Deen’s everyday eats. By Bobby Deen. TX833.5 .D44 2014
Bobby Deen (Paula Deen’s son) of Food Network and Cooking Channel TV fame, has written an appealing cookbook with 120 recipes, all under 350 calories and cooking time under 30 minutes. There are nods to his southern upbringing with dishes such as “Hoppin’ John Salad” and “Light and Easy Scallops and Grits”. But there are also many ethnic-inspired dishes, such as “Shrimp Coconut Curry” and “Fish Tacos with Avocado Pico de Gallo”, that look very tasty. Desserts such as “Raspberry Mouse” (with tequila) sound heavenly. All of the recipes give nutritional information and suggestions for dishes that work together for a complete meal are given. I can’t wait to try some of these!
200 skills every cook must have : the step-by-step methods that will turn a good cook into a great cook. By Clara Paul & Eric Treuille. TX651 .P375 2013
This book that is beautifully arranged and illustrated is divided into 12 chapters, each focusing on a skill or ingredient needing specific skills to cook. From making perfect sauces to learning the best way to prepare eggplants, this is a great book for beginners or those wanting to improve their cooking skills.
Indian cooking unfolded : a master class in Indian cooking, with 100 easy recipes using 10 ingredients or less. By Raghavan Iyer. TX724.5.I4 I938 2013.
If you’re trying to learn more about Indian cooking, like I am, this is a great book for you. A very helpful feature of this book is that some pages are double width and are folded so that one can open the entire recipe at one time without having to flip pages back and forth. Another useful thing is that the recipes were planned without having to find an Indian market to buy ingredients. I love the feature at the back of the book that includes step-by-step meal plans, including breakfast, seasonal, vegan and gluten-free meals.
Tomatoes. By Miriam Rubin. TX803.T6 R83 2013.
Did you know that tomatoes got their start in South America and were domesticated by the Mayans and Aztecs? European explorers carried tomatoes back to Europe and the first appearance in a cookbook was in a Naples recipe for tomato sauce in 1692. Tomatoes didn’t make it to the United States until the late seventeenth century.The first fried green tomato recipe from 1875 is included in the book. Recipes with a southern U.S. slant are here including starters and soups, salads, sandwiches, main dishes, side dishes, preserves, and even desserts.
Kids in the kitchen cookbook: fun recipes for kids to make. Time Home Entertainment. TX652.5.K4835 2013.
Do you have kids or grandkids to entertain this summer? Grab this book and teach them to cook! Recipes as well as tool lists, measurement information, and explanations of unfamiliar words are included in this spiral bound, easy-to-read book with lots of colorful photographs.
Defining culinary authority: the transformation of cooking in France, 1650-1830. By Jennifer J. Davis. TX637.D35 2013.
If you’ve ever wondered how French cooking evolved through the centuries, this is the book for you. The book states in the introduction that “more than any other group of people in France, cooks made cuisine a central feature of national identity by consistently highlighting food as a sign of the relationships between individuals, social groups, and the state.” The book includes an extensive bibliography for those who can’t get enough of the history of this cuisine.
Latin American street food: the best flavors of markets, beaches, & roadside stands from Mexico to Argentina. By Sandra A. Gutierrez. TX716.A1 G884 2013.
The author, a Guatemala native, has had plenty of experience tasting Latin American street food. Wonderful recipes and photos make you think you’ve traveled to your favorite travel spot to sample wonderful, fresh foods. Elotes Locos (Corn on the Cob with Cream and Cheese) anyone?
Creamy & Crunchy: an informal history of peanut butter, the all-American food. By Jon Karmpner. TX803.P35 K73 2013.
Actually, this is more of a history of peanut butter than a full cookbook, but there are a few special recipes included, such as “Elvis Spread”, “Jimmy Carter’s Peanut Butter Pie”, and “Peanut Butter Meatballs”. What, did you say peanut butter meatballs? I guess you better read the book!
In Book Review, NE Library, Science & Technology