An oldie but goodie (1981) cookbook I turn to every now and then. I like the cookie recipes, the Applesauce Raisin Cake, and of course, the Chicken Marbella, which is a great recipe for a crowd, can be served at room temperature, and always receives rave reviews.
Many nights I arrive home too tired to create anything elaborate, but I refuse to eat "real" fast food, and usually have the ingredients for Chickpea Ragout in my cupboard and fridge. It literally takes 20 minutes to make this, and while it's cooking you can make a salad, or a chicken breast, if you need more protein.
I've also made a lot of the salad recipes, and the 30 minute Cassoulet, which is quite good. I wish Jacques would offer a knife skills class, or have a contest where I could win a cooking class with him. I'd be there!
- kcunniff voted for the following inFri 16 Apr 2010 20:45:07 GMT
- kcunniff voted for the following inFri 16 Apr 2010 20:40:13 GMT
One of the recipes that I really like in this book is the Cranberry Bean Gratin. If you use fresh shell beans, it's even better. I love the start of each of the chapters, which are filled with lots of basic cooking information, and cooking tips for really simple and delicious meals. I also love the Roast Chicken recipe here, it is easy and delicious.
This is a lovely book even for first time jelly or preserve makers. I've made the, Apple Cider Butter, Tomato Jam, Pomegranate Jelly, and this past winter, the Meyer Lemon Marmalade.
The recipes are easy to follow, but best to read them and the canning tips through a couple of times before sallying forth. Preserving food is labor intensive, no doubt about it, but the efforts are worth it, when you see those gleaming jars in your pantry!
There's something for everyone in Ruta Kahate's 5 Spices, 50 Dishes, meat lovers, vegetarians, "eggetarians". The spices she uses throughout the book are easily found in regular grocery stores, or natural foods stores: coriander seeds, cumin seeds, mustard seeds, ground cayenne, and ground turmeric.
The recipes are for the most part easy, and can be made while you're cooking up some quinoa, or basmati rice.
Check out the author's website for information on this year's culinary tour through Western India.
- kcunniff voted for the following inWed 07 Apr 2010 21:05:32 GMT
- kcunniff voted for the following inWed 07 Apr 2010 20:53:41 GMT
This is a great book, that I turn to all the time. Very versatile, and user-friendly for all sorts of palates, and cooking styles. She breaks it out into sections to guide you, and each are filled with cooking tips and variations of spices, which helps when you're out of a particular ingredient.