I've watched Adam Ried wax poetic on the pros and cons of various features of blenders, cookie sheets, and all sorts of other kitchen gadgets. Given his dedication to all things kitchen, I had high expectations of his book about milkshakes, a seemingly simple subject that after Adam's treatment, is not so simple after all. Fortunately, his book met my expectations in both detail and personality. Adam provides a similar attention to detail in his book as he does in his product reviews on America's Test Kitchen. All this with light-hearted, easy to read prose.

While "Thoroughly Modern Milkshakes" is, as the name suggests, a modern take on the milkshake, I was looking for a bit of taste nostalgia too... When I was very young I lived in New York City. One of my few strong memories of that time was when my parents would take me to my great-aunt's candy shop in Brooklyn. I'd sit at the counter and she'd make me an Egg Cream. Over the years I've lived in or visited most of the major (and quite a few of the minor) metropolitan areas in the United States, and had never had another milkshake quite like that. Of course, one of the first things I did when picking up Adam's book was to look to see if he listed an Egg Cream, made with milk, U-Bet (and only U-Bet) chocolate syrup, and seltzer water. Right there, in a special section at the end of the Introduction, was the Egg Cream!

Also nestled in the introduction are details on ingredients and various techniques. As with everything Adam Ried, milkshakes are serious business.  For example, Adam says that one of the keys to great milkshakes is using a combination of ice cream and sorbet for a rich flavoring. Not to disappoint fans of America's Test Kitchen, Adam spends the next chapter talking about equipment, especially the all important blender. After that, the book is broken down into Basic Shakes, Vanilla Shakes, Chocolate Shakes, and then additional variations with fruit, spice, tea and coffee, beer, and other ingredients. Going with one of the current culinary trends, there's even a milkshake with bacon.
 
All totaled, almost 100 different milkshakes are included. I'm not talking about a handful of milkshakes with the same variations over and over, there truly are that many different variations of milkshake. For my first milkshake I had to try a classic, but couldn't decide on chocolate or vanilla. Luckily, I found the VanBan Black & White Shake, which has layered chocolate and vanilla, with some banana thrown in for an extra kick. Delicious!

VanBan Black & White Shake

From Thoroughly Modern Milkshakes by Adam Ried.  W.W. Norton & Co. 2009.

I admit to taking liberties with the notion of black & white, which is commonly recognized as a shake made with chocolate syrup, the black, and vanilla ice cream, the white. Well, I couldn't shake (pun intended) the vision of New York black & white cookies; one half is frosted with chocolate fondant, and the other half with vanilla fondant. Both are present and accounted for, yet separate and distinct. So that is the route we'll take with our VanBan Black & White-separate and distinct chocolate and vanilla shakes, layered in the glass.

As if layering two flavors wasn't enough, I also give the vanilla portion of the program a little twist by adding some banana (hence the VanBan moniker), which goes so well with the chocolate. It's very helpful to have two blenders for this shake. If you don't, make one of the shakes first and store it in the refrigerator while you rush to make the second flavor.

MAKES ABOUT 3 1/2 CUPS | 28 OUNCES | 850 MILLILITERS

Place 1/4 cup of the milk, 1 teaspoon of the vanilla extract, and the banana in a blender and blend to mix thoroughly, about 30 seconds. Add the vanilla ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour the shake into a small pitcher, and refrigerate while making the other flavor (if you have two blenders, keep the shake in the blender jar).
If necessary, rinse the blender jar, shake out any excess water, and return it to the base. Place the remaining ¼ cup milk, the remaining 1/4 teaspoon vanilla extract, and the chocolate ice cream and sorbet in the blender and pulse several times to begin breaking up the ice cream and sorbet. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.

Into one or two tall, chilled glasses, pour a layer of VanBan shake, followed by a layer of chocolate, another layer of VanBan, another layer of chocolate, and finishing with a last layer of VanBan on top. Serve at once.

• 1/2 cup cold whole or lowfat milk (about 4 ounces/125 milliliters)
• 1 1/4 teaspoons pure vanilla extract
• 1/2 ripe medium banana (2 to 3 ounces/57 to 85 grams), peeled and mashed
• 4 medium scoops French vanilla ice cream (about 1 pint/12 ounces/340 grams), softened until just melty at the edges
• 2 medium scoops chocolate ice cream (about 1/2 pint/6 ounces/170 grams), softened until just melty at the edges
• 2 medium scoops chocolate sorbet (about 1/2 pint/6 ounces/170 grams), softened until just melty at the edges
• 
  

About Thoroughly Modern Milkshakes

America's frosty favorite goes twenty-first century. Milkshake. Frappe. Cabinet. Velvet. Whatever you call it, the quintessentially American combination of milk, ice cream, and syrup has delighted generations, invoking memories of soda fountains and high-school sweethearts. In this collection of recipes, Adam Ried infuses the classic shake with unexpected flavor twists that bring the milkshake into the twenty-first century. 

Available from Amazon.com

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Unless you are from Memphis or Nashville your first introduction to the Neelys and their infamous BBQ restaurants was probably through the Food Network, but this vivacious couple has been cooking up a storm together for over 15 years.  They love to cook and they love to eat; their new cookbook is a celebration of both.  High School sweethearts Pat & Gina Neely had their first foray into television when they were discovered by those handsome Deen Brothers (as in “my mama is Paula Deen”) on a Food Network special, next thing you know they were showing up in kitchens and living rooms across America on the Food Network, but trust me it wasn’t that easy.  This is a hard working family that has rightfully earned every bit of success they have.

Best known for their “Memphis” BBQ this latest venture isn’t your typical BBQ book, oh sure there is enough BBQ in it.  But it really is a family cookbook, almost like a scrapbook filled with photos of the couple and their family, personal anecdotes, and the story behind their restaurants. There are tons of recipes for good old fashioned southern food with a modern twist.  I am still working my way through this book, but already I can tell you that the Barbecue Spaghetti (see recipe below) and Two-Potato Salad with Creole Mustard, Bacon, and Arugula (see recipe below) are now family favorites.  Do yourself a favor and bring a little of that Neely’s southern charm into your home with this new cookbook, you will be so glad that you did.

Barbecue Spaghetti

From Down Home with the Neelys by Patrick and Gina Neely. Knopf 2009

Pat: A passion for pasta via Memphis equals . . . barbecue spaghetti?!? Initially, our customers were skeptical about trying this dish-that is, until Tony and I started giving out free samples to everyone who came through the door. After about two weeks, the sampling wasn't necessary, because people were hooked. These days we go through about 200 gallons of barbecue spaghetti a week; people from all over the country go wild for the tangy, saucy noodles tossed with smoky chunks of meat (it's become one of our best- selling dishes). And we promise, after making this dish, you'll understand why. Serve it as a side dish (with barbecued or roasted meats) or a meal.

• 2 tablespoons olive oil
• 1/4 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 2 garlic cloves, minced
• 4 cups Neely's Barbecue Sauce (see below)
• 2 pounds cooked spaghetti
• 2 pounds smoked pork, beef, or chicken, coarsely chopped (see note)
• Hot sauce, as desired (optional)

NOTE: You can also use grilled or roasted meat, although it won't deliver the same smoky flavor.

Heat the olive oil in a large skillet over medium heat. Add the onion, green pepper, and garlic, and cook, stirring frequently to prevent from sticking, until the vegetables have softened, 3 to 4 minutes. Reduce heat to low, stir in the Neely's Barbecue Sauce, and simmer for about 5 minutes, until slightly reduced. When you're ready to serve the dish, add the spaghetti, smoked meat, and hot sauce, if desired, and toss well to combine.

SERVES 8 TO 10

Neely's Barbecue Sauce

From Down Home with the Neelys by Patrick and Gina Neely. Knopf 2009.

Pat: My brother Tony has a terrific palate, and his true genius is in having developed the right "tempo" for our barbecue sauce-and, boy oh boy, he never lets us forget it! This recipe, which includes Neely's Barbecue Seasoning and eleven other ingredients, became one of the keys to our success as restaurateurs. Now it can be the base of your own kitchen success. Memphis barbecue sauce is known for its sweet and tangy tomato base. Ours keeps true to that tradition, striking a perfect balance between the sweet (we use brown and white sugar), the tangy (cider vinegar), and the tomato base (good ole ketchup!). Any self-respecting Memphis pit master will tell you that the sauce must complement the meat without overpowering it, and ours does just that.

At the restaurant we simmer the sauce for five hours, and we always taste the blend before cooking it, making sure we've got all the ingredients working. Over the years, we've learned that if it tastes good before it cooks, it's gonna be outstanding after a long, slow simmer. The end result: an insanely thick, rich, and sweet sauce, and the perfect adornment for any rack anywhere.

• 2 cups ketchup
• 1 cup water
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons dry mustard powder
• 2 tablespoons fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 1/2 cup apple- cider vinegar
• 2 tablespoons light corn syrup
• 1 tablespoon Neely's Barbecue Seasoning

Combine all of the ingredients in a large pot or Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.

MAKES ABOUT 2 CUPS

NOTE: We never salt our Barbecue Sauce because of the sodium content in the ketchup and because other ingredients like onion powder and Worcestershire sauce provide so much flavor. Since our sauce is mostly used on grilled items (that are seasoned) and combined with other foods (like Barbecue Spaghetti and Molasses-Baked Beans), we don't want to end up with food that is too salty. So we error on the side of slightly underseasoning this sauce (although believe me, no one ever says that it lacks for flavor). If your taste buds yearn for a little more salt, you can season the sauce-at the end of the cooking time-as you please.

Two- Potato Salad with Creole Mustard, Bacon, and Arugula

From Down Home with the Neelys by Patrick and Gina Neely. Knopf 2009

Here's a more contemporary take on potato salad: Two kinds of potatoes give it eye appeal and a richer flavor. Tossing the potatoes with arugula and bacon adds a peppery crunch and plenty of smoky goodness (and you know how we feel about the smoke!)-and practically makes this salad a meal. Because sweet potatoes are so dense, and they take a few minutes longer to cook than regular potatoes, we cook them separately. This salad doubles easily for a party, and goes great with barbecued brisket or grilled sausages.

• 4 strips thick- sliced smoked bacon
• 1 pound sweet potatoes, peeled and cut into 1- inch cubes
• 1 pound Yukon Gold potatoes, peeled and cut into 1- inch cubes
• 1 teaspoon kosher salt
• 4 scallions, finely chopped
• 2 celery stalks, finely chopped
• 2 serrano chiles, stemmed, seeded, and minced
• 1/2 cup plus 2 tablespoons mayonnaise
• 2 tablespoons Creole mustard (see note)
• 1 tablespoon finely chopped fresh
• tarragon leaves
• Freshly ground black pepper
• 6 ounces arugula

Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels and set aside. Place the sweet potatoes and Yukon Gold potatoes in two separate saucepans. Cover the potatoes with water (by 2 inches), add 1?2 teaspoon salt to each pot, and bring the pots to a boil over medium- high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon Gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool. Combine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt, and pepper, and combine. Taste for seasoning, and add more salt or pepper, as desired. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.

SERVES 6 TO 8

NOTE: Creole mustard is a whole- grain mustard with a creamy texture and a zippy horseradish flavor. In other words, it's a mustard with a little extra kick, so it's right up our alley!

About Down Home with the Neelys

The Neelys' down-home approach to cooking has earned them the highest accolades from coast to coast. It has also won them millions of viewers on the Food Network. Simply put, the Neelys are all about good food and good times. In this, their eagerly awaited debut cookbook, the Neelys share the delicious food they have been cooking up for years both at home and in their restaurants.

Available at Amazon.com

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Photography by Laurie Smith

Author-chef Beverly Gannon certainly has the credentials. In addition to running two very successful restaurants on Maui-The Hali'imaile General Store and Joe's in Wailea-she is a founding member and ardent supporter of the Hawai'i Regional Cuisine movement. Gannon also serves as the Executive Chef for Hawaiian Airlines and oversees Celebrations Catering. But with all her expertise in fancy foods, her first love is serving hearty meals to members of her family-both actual and extended.

A previous volume helped readers recreate the elegant meals served at The Hali'imaile General Store, but this book covers the subject closest to the author's heart: dishes scaled for family-style brunches, lunches, and suppers for 6 or more. Plenty of lush photographs add to its appeal.

Photography by Laurie Smith

I'd be hard-pressed to name another single cookbook that includes such diverse selections as Hali'imaile Really Sticky Buns; Mexican Chicken Enchilada Casserole; Dynamite Salmon with Coconut Curry, Baby Bok Choy and Jasmine Rice; Braised Lamb Shanks with Goat Cheese Grits; Shiitake Mushroom Bread Pudding; Vanilla Crêpes with Caramelized Bananas and Tropical Fruit Salsa; and her family's favorite Noodle Kugel. What ties them all together is the author's love of big flavors and the generous spirit with which they are served.

So the next time a warm summer breeze wafts through your patio, make yourself a fancy umbrella drink, crank up the volume on that old Don Ho album, and wiggle your toes in the sandbox-soon you will realize it's time for some fine family meals, Hawaiian-style.

Corn, Edamame, and Jicama Slaw

Reprinted from Family-Style Meals at the Hali'imaile General Store by Beverly Gannon with Joan Namkoong. Photography by Laurie Smith. Copyright © 2009. Ten Speed Press, Berkeley, CA. www.tenspeed.com

Growing up in Texas, Mexican food was everywhere. Once I fell in love with it, I loved-and still love-to cook it. I love each element in this dish-the jicama, mint, sweet corn, and edamame, and together they're terrific. In the summer when corn is the sweetest, it can be rubbed with the olive oil and cooked on the grill, cooled, and then taken off the cob. Add the lime juice to the bowl of warm corn kernels and then cool.

• 2 ears fresh corn
• 1 tablespoon olive oil
• 1/2 cup cooked and shelled edamame (green soybeans)
• 2 tablespoons, plus 2 teaspoons freshly squeezed lime juice
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon ground cumin
• Zest of 1 lime
• 2 pounds jicama, peeled and julienned to a medium width
• 2 cups thinly shredded Chinese cabbage
• 1 tablespoon coarsely chopped fresh cilantro
• 2 tablespoons coarsely chopped fresh mint
• Salt
• Freshly ground white pepper
• Mint sprigs, for garnish
  

1. With a knife, remove the corn kernels from the cob; you should have 1 cup of corn kernels.

2. In a sauté pan over high heat, add the olive oil and heat for 1 minute. Add the corn kernels and sauté for one minute. Add the edamame and sauté for one minute. Add one tablespoon of the lime juice, stir, and remove from the heat. Transfer the corn and edamame into a strainer over a bowl and set aside to drain and cool.

3. In a mixing bowl, whisk together the mayonnaise, sour cream, cumin, lime zest, and the remaining 1 tablespoon plus 2 teaspoons of lime juice.

4. In a large mixing bowl, toss together the jicama, cabbage, cilantro, and mint. Add the mayonnaise mixture and blend well. Add the corn and edamame and mix well. Season with salt and pepper. Garnish with sprigs of fresh mint to serve.

Serves 6

Kona Mud Pie

Reprinted from Family-Style Meals at the Hali'imaile General Store by Beverly Gannon with Joan Namkoong. Photography by Laurie Smith. Copyright © 2009. Ten Speed Press, Berkeley, CA. www.tenspeed.com

When I first moved to Hawai'i, I had a mud pie at the Chart House in Honolulu and loved it. This is my version of it: a chocolaty crust, brownies, and coffee ice cream, and then I top it with hot fudge sauce. The best thing is that you can make this dessert, keep it in the freezer, and have dessert for a few days. That is, of course, if it doesn't get eaten the first night!

Brownies

• 1/4 cup butter
• 2 ounces semisweet chocolate chips
• 2 eggs
• 1 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup flour
• 1/4 teaspoon salt
• 1/2 cup diced macadamia nuts     

Pie Crust

• 2 cups Oreo cookie crumbs, about
• 12 cookies
• 1/4 cup butter, melted
  

1/2 gallon coffee ice cream
Hot fudge or caramel sauce, for garnish
Whipped cream, for garnish

1. Preheat the oven to 325 degrees F.

2. Grease and flour a 9 by 9-inch cake pan.

3. To prepare the brownies, in a microwavable bowl, melt the butter. Stir in the chocolate to melt the morsels and blend together.

4. In a large mixing bowl, using an electric mixer, beat the eggs, sugar, and vanilla for 1 minute, or until well blended. Add the melted chocolate and beat until the chocolate is incorporated. Mix in the flour and salt until well blended. With a rubber spatula, fold in the macadamia nuts. Pour the mixture into the pan and bake for 25 to 30 minutes.

5. Remove the brownies from the oven; keep the oven on. Cool the brownies, then cut them into 1/2-inch squares and set aside.

6. To prepare the crust, in a medium bowl, mix the Oreo crumbs and butter. Press the mixture into the bottom of a 10-inch springform pan. Bake for 7 minutes. Remove from the oven. Cool, then place the crust in the freezer until frozen.

7. To make the filling, cut the ice cream into small chunks. (This will help prevent straining the mixer.) In a large mixing bowl, using an electric mixer with a paddle attachment, add half of the coffee ice cream chunks and turn the mixer on. Mix for 1 minute, then add the rest of the chunks slowly. Continue to mix until the ice cream is smooth.

8. Using a rubber spatula, fold the brownie chunks into the ice cream, being careful not to smash up the brownies. Pour the ice cream mixture into the Oreo crust, smoothing the top. Return the pan to the freezer and freeze overnight.

9. To serve, release the sides of the springform pan and transfer the pie to a serving plate. Cut the pie into wedges and serve with hot fudge or caramel sauce, and whipped cream.

Makes 1 (10-inch) pie

About Family-Style Meals at the Hali'imaile General Store

On the road to Haleakala, Maui's most famous dormant volcano, is one of the island's favorite destinations--where a laid-back atmosphere and top-flight menu welcome both residents and tourists. Developed from the restaurant's ever-popular repertoire, this all-new recipe collection is scaled for sit-down family suppers, lunches, and brunches, with built-in expandability for impromptu gatherings or full-on entertaining. Ingredient substitutions are included to help move dishes from the kitchen to the table with ease, and leftovers are skillfully adapted into future meals. Recipes are organized by the days of the week, based on a schedule Gannon's mother used, and are interwoven with charming family anecdotes.

Available from Amazon.com

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I enjoy cocktails, and with each newly published cocktail book I hope to find new exciting drinks to try out.  Unfortunately, those new drinks are often very elaborate to make - as much as I like to cook I'm not really interested in spending hours preparing a cocktail so I can relax!   

I was pleasantly surprised to find the cocktail recipes in Sips & Apps by Kathy Casey were not overly complicated while still using some neat flavor enhancing ingredients such as jalapeño, thyme, pears, and beets to create new and exiting drinks.  That's because Kathy Casey uses the ingredients raw rather than cooked or processed.  In fact many of her drink recipes only add a small step of cutting the non-liquid components so the overall task of making the drink isn't much longer than without the added ingredient.  Lots of the cocktail recipes appealed to me.  For the fall I can't wait to make the Pear Thyme Fizz, but for a nice summertime cocktail the Strawberry Shag (recipe below) is my pick.

While I remain firm that I don't want to cook in order to make a cocktail I am making an exception for Kathy's Ginger Sake Cocktail "Sushi".  This is a cocktail you eat rather than drink. It looks like a bit of sushi and functions more like an appetizer than a drink (which is why I'm ok with bending my no cooking rule).   It's made from gelatin with a hefty dose of vodka that forms a square and sits atop a cucumber slice.  You won't want to serve too many to your guests, but then again you won't need too since after one look (and bite) they'll be impressed.

Last but not least, Sips & Apps has some great appetizers.  You see, Kathy Casey is a chef and mixologist who used both those skills to create this fun book.  In the first half of the book she focuses on the cocktails and the second half appetizers.  To link the two together, she refers to suitable appetizers for many of the cocktails - what better way to create a cocktail party than with paired appetizers and cocktails!  For example, the Pear Thyme Fizz is paired with the Roasted Pear Crostini with Gorgonzola.  Others include the Douglas Fir Sparkletini paired with D'Lish Peppadew Peppers (goat cheese stuffed peppers) or Red Square Martine paired with Mini Scallion Biscuits with Smoked Salmon Spread & Pickled Onions.  All of which makes Sips & Apps both a great cocktail recipe book and a great cocktail party book!

Strawberry Shag

From Sips & Apps by Kathy Casey, Chronicle Books 2009

Fresh basil lends a fun flavor note to the classic combination of strawberries and lemonade. Soda water introduces a lively sparkle.

Makes 1 drink

• 1 to 2 large sprigs fresh basil
• 1/4 cup Sugared Strawberries, with juice (recipe follows)
• 1 1/2 ounces vodka
• 1 ounce fresh lemon juice
• 3 to 4 ounces chilled soda water
  

For garnishing

• Fresh strawberry
• Small basil leaf
  

In a cocktail shaker, press the basil and strawberries together with a muddler to release the basil's flavor. Fill the shaker with ice. Measure in the vodka and lemon juice. Cap and shake vigorously. Pour into a large glass, top with soda water, and stir. Garnish with a strawberry and basil leaf.

Sugared Strawberries

From Sips & Apps by Kathy Casey, Chronicle Books 2009

Makes enough for about 6 drinks

• 1 pint fresh strawberries, stemmed and thinly sliced
• 1 1/2 cups powdered sugar
  

Mix the ingredients and let sit for 15 minutes before using.

Ginger Sake Cocktail "Sushi"

From Sips & Apps by Kathy Casey, Chronicle Books 2009

Makes 25 to 30

These sophisticated little "hip sips" can be eaten in one bite, like sushi.  They're super-fun to pass at a party along with appetizers.  Just don't eat too many - they're quite potent!

• 3 (1/4-ounce) packets Knox unflavored gelatin
• 6 ounces sake
• 10 ounces simple syrup
• 1 tablespoon very finely minced peeled fresh ginger
• 12 ounces vodka
• 6 ounces fresh lime juice
  

For garnishing

• 25 to 30 thin slices cucumber
• Edible gold flakes
• Tiny-julienne candied ginger (optional)
  

In a small bowl, sprinkle the gelatin over the sake and let soak for 5 minutes to bloom the gelatin.

In a small saucepan over medium-high heat, bring the simple syrup and ginger just to a boil.  Remove from the heat.  Add the gelatin and sake mixture, and stir to completely dissolve the gelatin.  Stir in the vodka and lime juice.

Carefully pour the mixture into a plastic wrap-lined 8-inch-square glass baking dish.  Cover tightly with plastic wrap, not touching the liquid surface, and refrigerate until the gelatin is completely set, preferably overnight.

To serve, unmold the gelatin onto a parchment- or wax paper-lined baking sheet.  Remove the plastic wrap and cut gelatin into desired shapes.  (I like to use a 1-inch round cutter or to cut the gelatin into squares.)  Serve each piece on a slice of cucumber, and top with a tiny sprinkle of gold and/or ginger, if using.

About Sips & Apps

When it comes to cocktails and appetizers chef Kathy Casey is an expert at balancing flavors and textures. Sips & Apps has 100 recipes that include not only classics like the Martini and Manhattan but also creative new concoctions like the Douglas Fir Sparkletini and the Blue Thai Mojito. Appetizers include simple finger foods like Roasted Pear Crostini with Gorgonzola and ChaCha Cashews and more substantial treats like Asian Shrimp Cakes with Sweet Chili Sauce. Lots of info on stocking a home bar and plenty of techniques and extras (like a nifty double ribbon marker labeled "sips" and "apps") make it easy to match up the right sip with the right app.

Available at Amazon.com

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I am so excited about today’s featured Cookbook Author, Marie Simmons.  Very rarely do you find that an author that makes you want to run out and get every single thing she’s ever written. 

I know for me this is the first time it’s happened outside of the fiction genre.

For those of you who aren’t familiar with Marie Simmons, she took the food world by storm with her James Beard Award winning book “The Good Egg”, but she was creating great recipes long before then.  Marie holds a degree in food and nutrition from the Pratt Institute in New York and has written/co-written over 20 cookbooks.  She wrote a monthly column for Bon Appetit magazine for over 18 years (“Cooking for Health”) and was writing about “Fresh & Fast” meals for the Los Angeles Times Syndicate long before the age of the 30 minute meal. 

Not only is Marie a prolific food writer, but she is also a Cooking Instructor, and she has taught hundreds of classes all across the country including the Sur La Table Cooking Schools.  Her latest book “Things Cooks Love: Implements, Ingredients, Recipes” is the first cookbook ever written for the popular retailer.   She has also made several television appearances as well on programs such as Good Morning America, CNN Cooking 101, and CBS This Morning.

Recently, I had the pleasure of speaking with Marie about her career and her love of food.  Marie was kind enough to share some of her favorite recipes with me too.  Keep reading to find out more about this sensational food personality.

Heather:  Marie, it sounds like you were a real foodie before being a foodie became the “in” thing so tell me about your culinary journey?

Marie Simmons: For as long as I can remember back into my childhood, I loved being in the kitchen. I was especially fond of my grandmother and would spend hours on Saturdays baking and hanging out with her. We drank weak tea (two cups one tea bag) and chatted up a storm. Today I think I am a lot like her. But I digress. I grew up in an Italian family of great cooks. Everyone cooked. Everyone got along. We all loved family gatherings. It was always about the food, love of family and lots of laughter. We were 17 grandchildren on my Mom’s side. Only 4 girls and I was the only one who liked to hang out in the kitchen. My mentor in high school was my Aunt who was the Home Ec teacher. She greatly influenced my college major, foods and nutrition, and my goal to work in a magazine test kitchen. I met my husband in college and he was a foods (restaurant management) major also. We’ve been married forever. Our lives, our friends, everything we do is always about the food.

Heather: You’ve written quite a few single subject cookbooks, Fig Heaven, The award-winning The Good Egg (my personal favorite), 365 Ways to Cook Pasta, The Amazing World of Rice.  What food would you like to focus on for a future cookbook, pomegranate perhaps?
 
Marie Simmons: I love pomegranates, but I think I’m off the single subject theme for awhile. I really wanted to do a book on whole grains, but that field is covered for the moment. I think my next book (or maybe books) will take a broader look at my style and love of food and cooking.

Heather: Speaking of The Good Egg, how has your career changed since winning that James Beard award?

Marie Simmons: The truth is that awards offer benefits in more subtle ways than one would think. I’m proud of that award, simply because it recognized the sincere effort and caring that went into those pages. The real benefit of winning a cookbook award is the peer recognition. The recognition isn’t always in the form of personal recognition, but in recognizing the work (or the book). For me, that’s really what it all about. Cooks and chefs who have never met me and perhaps don’t know my name have The Good Egg on the shelf in their kitchen. I’m proud of the award, but I mostly proud of the book.

Heather: You recently penned Sur La Table’s first cookbook “Things Cooks Love” and you guest blogged on Project Foodie about some of your own favorite tools, but I’m curious if you could only have just one kitchen gadget/appliance what would it be?

Marie Simmons: I guess if I could only have one (gosh, this is hard) it would be a sharp knife. Not necessarily a chef’s knife, but a good sharp, well balanced long blade utility knife that I could use to cut cheese, spread butter, cut up a peach or an onion.

Heather: In 1996 you published a gem of a book called “Fresh and Fast”, some would say you were well ahead of the mainstream as now we are inundated with books on seasonal cooking and getting dinner on the table under 30 minutes, what was your inspiration for this book?

Marie Simmons: Thank you for calling F & F a gem. That’s so nice to hear. The inspiration for Fresh & Fast was/is my life. That book is 101% me and the way I like to cook. People are still buying it and I’m still looking through it myself searching for recipes for classes or something to cook. The longevity of F & F is amazing.

Heather: I have a couple of quick fire questions for you.  Sweets or Savory? What is your favorite Sweet or Savory Dish?

Marie Simmons: I favor savory over sweet so I’ll answer savory first:  Anything with melted cheese or anything with cheese. I love, love, love cheese. My fave: a grilled Comte cheese and bacon or ham sandwich.

Sweet: I’m not a big dessert or cake fan. I love oatmeal cookies, but for a treat I’m a huge dried fruit fan: Dried cherries, figs, prunes, cranberries, even golden raisins. If it's fruit and it’s dried I crave it.

Heather: Local or Organic?  Given what we know about food production in this country what is more important to you, buying organic or buying locally produced ingredients?

Marie Simmons:  Both are very important to me. I buy organic when it’s available, but local is also important. If I had to choose between an organic product that has been shipped from afar and a local non-organic product I think I would first consider the quality and then select the local. On the other hand if both products were local, I’d select the organic.

Heather: Who is your favorite cookbook & cookbook author
 
Marie Simmons:  For pure enjoyment I love the old Elizabeth David and Jane Grigson books. I don’t necessarily cook from them, but I love to read them. For recipes and reference, I tend to go to books by trusted friends and colleagues. For chocolate I’ll look in Alice Medrich’s wonderful books. For Italian I’ll look in Marcella Hazan or a good friend from NYC, Michele Scicolone’s books. For cheese, Janet Fletcher. For meat, Bruce Aidells’ books. You get the picture. I have a library of hundreds of books, but I must say there are only about 20 books I keep within arms distance for easy reference.

Heather:  What’s next for you? Will you be joining the ranks of TV chef celebrities soon?

Marie Simmons:  That’s funny. Unless I get a call from the AARP station (Is there one? I doubt it!) I have a feeling I’ll just keep doing what I do and loving it. I have no desire to be a celebrity. Never have. I just like to cook and to feed people. I’m deeply grateful that I’ve been able to build a career and earn a living doing what I love. 

Heather:  Thank you so much Marie for taking the time to speak with us. I know I'm not only speaking for myself when I say that you and your work are truly culinary inspiration.

We also asked Marie to share with us some of her favorite recipes, here are a few of her choices...

Italian Stuffed Eggs with Parsley and Olive Oil

From The Good Egg by Marie Simmons, Houghton Mifflin Harcourt 2000

Tim Biancalana, a talented cook and friend, suggested this recipe. The most important ingredient is the olive oil. It makes the yolks light and creamy, and the olive flavor comes through loud and clear.

• 4 large eggs, hard-cooked, peeled and halved lengthwise
• 1/4 cup extra-virgin olive oil
• 2 tablespoons minced fresh flat-leaf parsley
• 1/4 teaspoon minced garlic
• 1/4 teaspoon kosher salt, or more to taste
• Freshly ground black pepper
• Paprika (optional)
  

1. Carefully remove the yolks from the whites. Place the whites cut side up on a plate. With the back of a spoon, press the yolks through a sieve into a small bowl, or mash them in the bowl with a fork. Add 2 tablespoons of the oil, 1 tablespoon of the parsley, the garlic, salt and a generous grinding of pepper. Mash with a fork until blended. Using a wooden spoon, gradually beat in the remaining 2 tablespoons oil until the yolk mixture is smooth and fluffy. Taste and add more salt or pepper, if desired.

2. Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops. Sprinkle the tops of the stuffed eggs with the remaining 1 tablespoon parsley and paprika, if desired. Serve at room temperature or chilled.

Makes 4 servings

Oven-Roasted Halibut with Herb Citrus Vinaigrette

From Fresh & Fast by Marie Simmons, Houghton Mifflin Harcourt 2004

Preparation time: 15 minutes
Cooking time: 10 to 12 minutes
Serves: 4

This recipe demonstrates the quick, foolproof method of roasting thick cuts of fish in a very hot over (450-degree) for 10 minutes per inch. Then the fish is "dressed" with a piquant mixture of lemon juice, fresh herbs, grated lemon and orange zest and bits of sun-dried tomato. For a change, add a few capers and vary the fresh herbs to taste. This preparation can also be used for salmon, cod or swordfish.

• 4 pieces halibut steak or thick portion of fillet, 3/4 inch thick (about 6 ounces each)
• Salt and freshly ground black pepper, to taste
  

Herb Citrus Vinaigrette

• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons ice water
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon grated orange zest
• 1 small clove garlic, crushed through a press
• 1 tablespoon minced sun-dried tomato (packed in oil or dry and reconstituted in boiling water for 5 minutes)
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh Italian (flat-leaf) parsley
• 1 tablespoon chopped fresh dill
• 1 teaspoon fresh thyme leaves, stripped from the stems
• Salt and freshly ground black pepper, to taste
• 4 very thin slices of lemon, for garnish (optional)
• Herb sprigs, for garnish (optional)

1. Preheat the oven to 450 degrees F. Arrange the fish in a large baking pan. Sprinkle with salt and pepper. Bake just until the center turns from translucent to opaque, 10 to 12 minutes.

2. Meanwhile, make the Herb Citrus Vinaigrette: Whisk together the oil, lemon juice, water, lemon and orange zests and garlic. Stir in the sun-dried tomato, parsley, dill and thyme; add salt and pepper.

3. Transfer the fish to a platter or individual serving plates and spoon the vinaigrette on top. Serve hot, warm, or at room temperature, garnish with lemon slices and herb sprigs if using.

Peach and Blueberry Crisp with Toasted Almonds

From Fresh & Fast by Marie Simmons, Houghton Mifflin Harcourt 2004

Preparation time: 20 minutes
Baking time: 50 minutes
Serves: 6 to 8

I make this crisp all the time in July and August, when peaches and blueberries are in season. To save time, substitute nectarines for the peaches, since the skins don't need to be peeled. In midwinter, this crisp topping of oats, brown sugar, flour and butter perfectly complements apples and pears. Just slice hard fruits thin so that they will cook in the same time it takes to brown the crisp topping. Serve warm, topped with heavy cream, ice cream or frozen yogurt.

• 1/2 cup whole natural (with skins) almonds, coarsely chopped
• 8 large peaches
• 2 tablespoons plus 1/3 cup all-purpose flour
• 2 tablespoons plus 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 pint (2 cups) blueberries, rinsed, sorted, drained on a paper towel
• 1 cup quick-cooking (not instant) oats
• Pinch salt
• 6 tablespoons unsalted butter, softened
• Heavy cream, vanilla ice cream, or frozen vanilla yogurt

1. Preheat the oven to 350 degrees F. Spread the almonds in a shallow pan and bake until lightly toasted, about 10 minutes. Set aside to cool; leave the oven on.

2. Half fill a large saucepan with water and heat to boiling. Have ready a large bowl half filled with cold tap water and a few ice cubes. Place the peaches in the boiling water and let sit for 3 minutes in the simmering water to loosen their skins. Transfer the peaches to the cold water. Let sit for 2 minutes. Lift the peaches out of the water and slip off the skins. Cut the peaches into large wedges and discard the pits.

3. In a large bowl, combine the 2 tablespoons flour, 2 tablespoons of the brown sugar and cinnamon; stir to blend. Add the peaches and stir to coat. Spread the peaches and blueberries in a shallow (13-x-9-inch) rectangular baking dish.

4. In a separate bowl, combine the toasted almonds, oats, remaining 1/3 cup flour, remaining 1/2 cup brown sugar and salt; stir to blend. Add the butter and work it into the oat mixture, using a fork or fingertips, until crumbly. Sprinkle evenly over the peaches.

5. Bake until the top is browned and crisp and the peaches are bubbly, about 35 minutes. Serve warm, topped with cream, ice cream or frozen yogurt.
 

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