Good Housekeeping Pasta: 100 Delicious Recipes
Author: Good Housekeeping Editors
On the menu: everybody’s favorite meal, deliciously prepared by the Good Housekeeping food pros, whose recipes are always triple-tested to perfection. Open this cookbook, with its stay-open hidden spiral, and you’ll find 100 mouthwatering ways to cook noodles that go way beyond spaghetti and meatballs! One look at the appealing color photographs will make you hungry to sample every dish, whether the pasta’s in a soup or salad; combined with meat, poultry, or vegetables; baked in an oven, or topped with cheese. Dig into Pesto Ravioli and Peas, Orzo with Shrimp and Feta, Hearty Vietnamese Noodle Soup, or Eastern European Pierogis—tasty dumplings made with caramelized onions. Plus: the best cooking techniques and useful descriptions of every pasta shape and size.
Look this: Toasted or One Bite Wont Kill You
Starting with Ingredients: Quintessential Recipes for the Way We Really Cook
Author: Aliza Green
The revolutionary approach of Starting with Ingredients will transform the way we shop, prepare, cook, and even think about food.
Each chapter focuses on a single ingredient. The accompanying recipes in Chef Aliza Green's culinary tour de force demonstrate the broad range of possibilities for each ingredient, utilizing a variety of cooking methods, flavors, and ethnic inspirations.
This innovative work is the product of Green's ceaseless culinary curiosity and in-depth knowledge of ingredients. With these tools, she has created hundreds of clear and imaginative recipes that will enable experienced and fledgling home chefs to recognize how foods should look and behave, their fragrance and feel, their seasonal changes, how they are transformed by different cooking methods, and their flavor affinities. Extensive sidebars satisfy the most curious epicure. AUTHORBIO: Aliza Green is the author of five successful cookbooks, beginning with her authorial partnership with French chef Georges Perrier on Le Bec-Fin Recipes. She also co-authored ЎCeviche!: Seafood, Salads, and Cocktails with a Latino Twist with chef Guillermo Piernot, which won a James Beard Award for "Best Single Subject Cookbook." Beans: More than 200 Delicious, Wholesome Recipes from Around the World, appeared as one of The New York Times' top cookbooks of the year. She has also authored Field Guide to Meat and Field Guide to Produce.
Green's food columns and articles appear in a variety of local and national newspapers and magazines, including in Fine Cooking, Prevention, Philadelphia Magazine, the Philadelphia Inquirer, Philadelphia Daily News, and The National Culinary Review. She has conducted numerous cooking classes, had many television appearances, including NBC's Today Show, and radio interviews, and is a highly reputed television and print food stylist.
Publishers Weekly
Four-time coauthor Green (including the James Beard Award-winning Cocktails with a Latino Twist with Chef Guillermo Perriot) has aimed for the stratosphere with her first solo book. Green is a chatty expert who makes you feel she's in your kitchen; unfortunately, pedestrian prose mutes her apparent enthusiasms. Still, the book is a dazzling compendium of food history, food safety tips (don't keep garlic in oil unless you add acid to cut the risk of botulism) and resources. The book offers a hundred chapters in alphabetical order, Almonds through Zucchini and Other Summer Squashes: some categories are wide-ranging (Beans: Dried and Fresh-Shelled) while others narrow (Ugli and Other Unusual Fruits seemingly chosen to fill a gap in the alphabet). Bakers will appreciate recipes that offer both scratch and shortcut versions, but perhaps best of all, the book reflects perceptive appreciation of cooking the world over; in its broad embrace, it evokes the hopeful ethos of using food to open doors and build bridges. (Nov.) Copyright 2006 Reed Business Information.
Library Journal
Green, a former chef and the author of five other cookbooks, has put together an ambitious, impressive compendium of ingredients from A to Z (with a special chapter on "X-tras" basic recipes and information). Each chapter opens with an informative and very readable introduction to the featured ingredient, touching on everything from its history to culinary lore (who knew Marilyn Monroe was California's first Artichoke Queen, in 1948?) to its uses in various cultures around the world. The recipes that follow are inspired by a wide range of cuisines: Nantucket Smoked Bluefish P t , Halibut with Lemongrass Crust, and Turkish Baked Bluefish appear in the general fish chapter. There are also hundreds of boxes on storage, varieties, techniques, equipment, and other ingredients. Although the text is wide-ranging and thoroughly researched, in some cases the criterion for inclusion seems somewhat subjective e.g., blue crab is covered but not Dungeness and other types. A bibliography would also have been nice. Those minor caveats aside, this is an invaluable reference with hundreds of fresh, lively recipes. Essential. Copyright 2006 Reed Business Information.
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