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 Picking out which cookbooks to share with you each month can be a difficult process. Should we go with a book we love, but know only a small number of you will find interesting? Or should we go with something everyone may like, but few will love? You get it -- not every book is for everyone; and some books appeal to only a limited number of foodies. That said, we must admit we love this month's picks...and we hope you will, too.
Hot & Cheesy by Clifford A WrightIf you love cheese, then you're sure to be lured in just by the title of this latest book from James Beard award-winning author Clifford A. Wright. But did the title live up to our expectations? You bet. Wright provides lots of scrumptious cheese-centric recipes using a wide variety of cheeses. (To my gleeful surprise, even I was introduced to some new ones.) The dishes range from the expected cheesy casseroles, to the more subtle uses of cheese in tarts and as flavor enhancers for vegetables. The flavor pairings also span the traditional to the less familiar. I was delighted to learn new ways to use cheese, including an absolutely delicious Kabocha squash dish enhanced by 3 Mexican cheeses. End result: this cheese lover loves Hot & Cheesy. - written by Foodie Pam
Recipes to try: 2 viewable recipes from "Hot & Cheesy".
Momofuku Milk Bar by Christina TosiCrack Pie. Compost Cookies. Cereal Milk™ Ice Cream. Kimchi & Blue Cheese Croissants. The recipes are all here. This long-awaited cookbook unlocks the secrets to making these cult favorites—and plenty more—in your home kitchen. But if your taste in desserts involves “healthy,” “easy,” “uncomplicated,” or “natural,” this may not be the book for you. Diehard Milk Bar fans and those with a fully developed sense of whimsy, however, will undoubtedly appreciate Tosi’s innovative, drool-worthy recipes. She is a pastry chef with the soul of a mad scientist and the heart of a 7-year-old. - written by Peggy Fallon Recipes to try: 3 viewable recipes from "Momofuku Milk Bar".
Home at 7, dinner at 8 by Sophie WrightGetting a great tasting dinner on the table on a weeknight without spending a lot of time is a constant challenge. And it's one that Sophie Wright tackles with a wide-ranging collection of enticing meals. Each recipe states the total time, preparation time, and cooking time along with helpful comments on using seasonal ingredients, mixing things up with other ingredients, and other ways to serve the meal. While no single cookbook will solve the weeknight cooking challenge, recipes like Spicy Beef Sausage and Ricotta Naan Pizzas, Pea and Salmon Fishcakes and Roasted Halibut with Lentil, and Semi-Dried Tomato Ragu are a great start. - written by Foodie Pam Recipes to try: 2 viewable recipes from "Home at 7, Dinner at 8".
Grow, Cook, Eat: A Food Lover's Guide to Vegetable Gardening by Willi GallowayHaving grown-up with dirt beneath my fingernails (from trailing behind my grandfather in his 60-year-old Victory Garden), I honestly didn't think there was too much more I needed to know about growing my own food. But I have been proven wrong. Former Organic Gardening magazine editor and creator of the popular blog "DigginFood", Willi Galloway, shares with us her time honored gardening techniques and ways to use every part of the plant, seed to root, in the kitchen. For Willi, the key lessons in this book all began with a radish and her discovery that she could eat the seedpods that appeared after she'd forgotten to harvest a few rows of the just-ripe veggies. The question that followed was "What else can I eat?" and so the journey began, as Willi explored Fava Greens, Fennel Pollen, and Kale Flower Buds. The book is broken down by varietals...herbs, greens, legumes, squash, warm-season vegetables, and fruit. Each chapter combines advice on planting, growing, harvesting, storing, and cooking, with recipe details for using every single edible part of the plant. Growing sweet peas this year? Those tender shoots create a memorable Spring salad. Don't harvest your basil often enough? Use those purple or white flowers in a breakfast omelet. With this book by your side, very little of your harvest will end up in the compost pile. - written by Heather Jones Recipes to try: 2 viewable recipes from "Grow Cook Eat".
Making Artisan Pasta by Aliza Green
It's about time! Finally, a cookbook devoted to making artisan pasta! Whether you want to make flavored pasta, stuffed pasta, noodles, or even "laminated" pasta, Aliza Green has it covered. She starts with general details on pasta making and numerous types of flavored pasta doughs, followed by chapters on dumplings, sheet pasta, cut pasta, hand-formed pasta, and stuffed pasta. Each recipe has lots of photos demonstrating technique and detailed instructions. Whether you continually seek ever more challenging pasta recipes or are a beginner at pasta making, you will find plenty to keep you busy in Making Artisan Pasta. - written by Foodie Pam Recipes to try: 2 viewable recipes from "Making Artisan Pasta".
Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.
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