Project FoodieSEARCH ARTICLES
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| An enormous number of cookbooks are published each year making it extremely difficult to decide which cookbooks to welcome into our kitchens. To help make that process easier, Project Foodie Cookbook Spotlights present and describe interesting cookbooks along with example recipes from those cookbooks. |
A Few of My Favorite Nominated Cookbooks |
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Written by foodie pam
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 Each year the James Beard Society and the International Association of Culinary Professional (IACP) nominate cookbooks for their annual awards. And each year, Project Foodie assembles a guide, with recipes to try from each group's nominated books (here and here). In years past, we've made our own picks as to which books we think should win; sometimes we've selected the same books as the organizations, but just as often our picks differed. No surprise - which cookbooks one likes is highly subjective.
This year, rather than list our favorite for any specific category or award, we've simply selected some of our favorite books from all the cookbooks nominated by either the James Beard Society or the IACP. These are the books we have on our bookshelves or in our kitchens; ones that we frequently cook from, reference, and enjoy. I hope you enjoy them as much as we do… Around My French Table: More Than 300 Recipes From My Home To Yours by Dorie Greenspan, (Houghton Mifflin Harcourt). Everything I've made from Dorie's latest book has not only tasted wonderful, but came out exactly like Dorie said it would. She is a true master cookbook author so it should be no surprise how well she has captivated me with this book on French cuisine. General Cookbooks
Stir-Frying to the Sky's Edge by Grace Young, (Simon & Schuster). I view this as my mid-week-quick-dinner meets healthy-eating cookbook. Not that stir-frying is always healthy, but many of the recipes in this book are. I also like that many are not the standard stir-fry you've seen a hundred times before, but unique variations that keep me coming back to try even more.Radically Simple by Rozanne Gold, (Rodale Books, 2010). Talk about simplifying recipes, Rozanne Gold has it cornered. She was a minimalist before it became one of the hot new trends, and in her latest book she provides a modern twist to simplicity that will have you reaching for her book time and time again.Ham by Bruce Weinstein and Mark Scarbrough, (Steward Tabori & Chang, 2010). These guys are simply amazing. If you haven't read a Bruce Weinstein and Mark Scarbrough book you absolutely must. You will laugh, you will cry and you will enjoy every minute of it. Oh, and in this particular book you'll also get some amazing recipes for ham, while learning exactly what ham is.Baking Cookbooks
I'm amazed that only one baking book can be selected as a winner each year. If it were up to me I'd have several categories devoted to baking…. In the make-it-a-bit healthier-while-still-getting-your-sugar-fix category is Good to the Grain by Kim Boyce and Amy Scattergood, (Stewart, Tabori & Chang). Kim presents baked goods using grains other than white flour, and she does it with such grace that after the first few pages of recipes you're hooked into trying them. In the international baking category is My Sweet Mexico by Fany Gerson, (Ten Speed Press, 2010). If you are familiar with Mexican desserts then you will find these authentic recipes a treasure for reproducing the flavors you already know. And if you've never had Mexican desserts then you absolutely have to check out this book, as Fany will teach you all about Mexican desserts while you bake some amazing dishes. In the amazingly good category is Sarabeth's Bakery by Sarabeth Levine, (Rizzoli, 2010). Sarabeth Levine's twitter handle is goddessobakedom; and after baking from her book you'll not only understand why she's the goddess o' bakedom, but you'll also be sharing the treasures you've made from her book with everyone you know. And Just Plain Fun
And lastly, I also have to point out The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Castronovo, Frank Falcinelli, and Peter Meehan, (Artisan, 2010). While I haven't cooked from this book yet, the voice in the Frankies is a mix between honest, comic and chef that makes it an interesting read and has earned a place on my shelf with several recipes selected to try.
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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Written by Heather Jones
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Rate, save, comment and tag recipes in this article |
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Rate, save, comment and tag recipes in this article |
| |   | Sweet Potato Biscuits (From Seed to Skillet by "Jimmy Williams, Susan Heeger", 2011) | |  | My Rating: | View Recipe: | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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 Are you planning a kitchen garden this year? Looking for a few tricks of the trade, or maybe some stylish green-thumb inspiration? Look no further than From Seed to Skillet, written by clothing designer-turned-nursery-owner Jimmy Williams. Part memoir, part gardening primer, and part cookbook--Mr. Williams draws from his childhood memories of his Grandmother Eloise's garden, and shares his journey from working runway fashion shows to selling organically-grown produce at farmers' markets.
Enlisting the help of friend and writer Susan Heeger, he describes valuable techniques and illustrates "how-to" instructions on everything from container gardening and composting to the merits of companion gardening. Mr. Williams even offers up an edible "A" list of over 40 must-have vegetables, herbs, and fruits for you to grow, including artichokes, asparagus, blueberries, carrots, chives, potatoes, a multitude of greens, and much, much more. Lastly, he shows how to enjoy the fruits of your labor with a selection of seasonal dishes inspired by his grandmother's Carolina kitchen. This book is chock-full of great advice for the novice as well as more experienced gardeners. Flipping through Seed to Skillet, it didn't take me long to figure out which recipe to try first. The sweet potato is my absolute favorite vegetable, and this recipe for Sweet Potato Biscuits--straight from Grandmom Eloise's kitchen--can't be beat. Sweet Potato Biscuits
Recipe from From Seed to Skillet by "Jimmy Williams, Susan Heeger" (Chronicle Books, 2011) The addition of sweet potato gave my Nana's biscuits a distinctive color and sweetness that set them apart from the others we ate-often-in my house. We had hers mainly in the winter, when it was time to use the root crops and squash we had picked in fall and stored in our root cellar. For variety, she sometimes swapped in butternut or acorn squash for the sweet potato.
- 1/2 cup milk
- 1/2 cup cooked, mashed sweet potato
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 envelope (3/8 teaspoon) active dry yeast
- 2 1/2 cups all-purpose flour
Heat the milk in a small saucepan until it's just about to boil, then stir in the sweet potato, butter, sugar, and salt. Remove from heat. Dissolve the yeast in 1/4 cup warm water in a big bowl and let it sit for 10 minutes to activate. Stir the flour and sweet potato mixture into the dissolved yeast, cover, and let rise in a warm place overnight. The next day, preheat the oven to 375 degrees F. Roll out the dough on a floured board to 3/4 inch thick. Cut the biscuits with a 2- to 2 1/2-inch biscuit cutter (rerolling the scraps), and put them on a buttered baking sheet to rise again, until almost doubled, 1/2 hour to 1 hour. Bake until slightly brown on top, 15 to 18 minutes. Makes 12 to 18 biscuits
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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What's Cooking, April 2011 |
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Written by foodie pam
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 This month's cookbook picks are really some of my favorites yet this year. Of course with topics like grilled cheese, luscious Italian food, and even more cheese it's easy to see why. But not everything is comfort food, we've also picked an interesting tale on raising your own chickens, with recipes for both chicken and eggs. And lastly, to balance things out we've picked some lean (but lovely) recipes for healthy living. Read on for details on our picks from recently published cookbooks, each accompanied by recipes to try.
And for those of you looking for even more recipes we've included a gallery of the most recent cooking magazine recipes available. Grilled Cheese, Please! 50 Scrumptiously Cheesy Recipes by Laura Werlin (Andrews McMeel Publishing, 2011) This little gem is packed with elegant comfort food in the form of sandwiches—grilled cheese sandwiches to be precise. While you'll find the standard grilled cheese sandwich variations you'd expect in a book on grilled cheese, you'll also find some great interesting variations to explore the finer nuances of the art that is grilled cheese… Recipes to try: 2 viewable recipes from "Grilled Cheese, Please!: 50 Scrumptiously Cheesy Recipes". Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes by Janice Cole (Chronicle Books, 2011) What happens when you decide to raise your own chickens? Janice Cole shares her experiences in the memoir that is also packed with great recipes to enjoy the fruits of your labors—eggs and, yes, chicken too. Whether or not you ever intend on raising your own chickens, Janice's adventures are likely to get you thinking more about what you eat. Plus, after a year of chickens she's come up with some great recipes to share. Recipes to try: 5 viewable recipes from "Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes". Pretty Delicious: Lean and Lovely Recipes for a Healthy, Happy New You by Candice Kumai (Rodale Books, 2011) Candice Kumai is a former model turned chef, yes I know, but wait don't roll your eyes. Consider this from one of her helpful lists of tips "Stay away from the middle of the grocery store". Think about it, that's where all the processed, high calorie, and in many cases cost ineffective food is, whereas the periphery of grocery stores has fresh fruit, meat and the bakery. While I hadn't thought about it, Candice is completly right - stay away from the middle and you'll be at least one (if not many more) steps closer to staying slim. Combine those great tips with thoughtful recipes that don't skip on either flavor or your favorites (like eggs, pasta and cheese) and Candice has a winning combination.Recipes to try: 2 viewable recipes from "Pretty Delicious: Lean and Lovely Recipes for a Healthy, Happy New You". Williams-Sonoma Cheese by Georgeanne Brennan (Weldon Owen Inc., 2011) I was pretty sure I'd like this book-- cheese, Georgeanne Brennan and Williams-Sonoma. What's not to like? The recipes range from appetizers to desserts and use a wide range of cheese selections. Looking for simple cheese ideas? The first chapter is devoted to the cheese course. This book may be for you if you like cooking with cheese and want some more great recipes. Recipes to try: 2 viewable recipes from "Williams-Sonoma Cheese". Italian Cooking at Home with The Culinary Institute of America by The Culinary Institute of America, Gianni Scappin, Alberto Vanoli and Steven Kolpan (Wiley, 2011) While you may think of the Culinary Institute of America as a place to get professional Chef training, they've also been using their talents to help home cooks with the "At Home" series of books. The latest focuses on Italian cooking with recipes from several regions covering the entire range of meals from snacks to desserts. Whether you're simply looking for a few great pasta recipes or if you want to learn more about making focaccia and risotto this CIA book provides recipes to get you cooking Italian at home. Recipes to try: 2 viewable recipes from "Italian Cooking at Home with The Culinary Institute of America". Latest Cooking Magazines
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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James Beard 2011 Cookbook Award Finalists Guide with Recipes to Try |
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Written by Team Project Foodie
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UPDATED Saturday May 7, 2011: The winners of the 2011 James Beard Book Awards have been announced with Oaxaca al Gusto by Diana Kennedy winning the Cookbook of the Year. Check the list below to see what books won in the othe 10 categories... Monday, March 21, 2011
The 2011 James Beard Foundation Book Award finalists have been announced, featuring 10 categories spanning cookbooks, food reference, and literary books. 
As with past years (2010 and 2009) we've assembled a guide to the nominated books to help you delve into the over 30 nominated books. The guide includes links to book reviews from a variety of sources including top magazines, newspapers, and bloggers. And for your cooking pleasure, we point you to recipes from the nominated books. This Nomination Guide is a "living guide"—meaning that we'll continue to update it with more review links, and even more recipes to try from now until the James Beard award ceremony on May 6th. Following the awards, we'll also update the guide to indicate the James Beard Foundation winners. Project Foodie's 2011 James Beard Cookbook Nominations Guide
American Cooking | Baking and Dessert Baking | Beverage | Cooking from a Professional Point of View | General Cooking | Healthy Focus | International | Photography | Reference and Scholarship | Single Subject | Writing and Literature American Cooking | The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Castronovo, Frank Falcinelli, and Peter Meehan, (Artisan, 2010). Reviews: epicurious.com | Publisher's Weekly | Serious Eats | San Francisco Chroncile Recipes to try: 2 viewable recipes from "The Frankies Spuntino Kitchen Companion & Cooking Manual". | | WINNER Pig: King of the Southern Table by James Villas, (Wiley, 2010). Reviews: LA Weekly | Chicago Tribune | Sacramento Book Review | Fine Cooking | SuperChefBlog.com Recipes to try: 2 viewable recipes from "Pig: King of the Southern Table". | | The Food, Folklore, & Art of Lowcountry Cooking by Joseph Dabney , (Cumberland House, 2010). Reviews: Saveur | KQED | Root Cuisine | PTIT Chef | Baking and Dessert Baking | WINNER Good to the Grain by Kim Boyce and Amy Scattergood, (Stewart, Tabori & Chang). Reviews: KQED | ReadyMade | The Kitchn | The Hungry Engineer | OregonLive | Suite101 | Zester Daily | Seatle Weekly | Pittsburgh Tribune Review Recipes to try: 5 viewable recipes from "Good to the Grain". | | My Sweet Mexico by Fany Gerson, (Ten Speed Press, 2010). Reviews: The Atlantic | LA Weekly | David Lebovitz | chow.com | Christian Science Monitor | Austin Chronicle Recipes to try: 2 viewable recipes from "My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats". | | Sarabeth’s Bakery by Sarabeth Levin, (Rizzoli, 2010). Reviews: Project Foodie | Serious Eats | New York Times Recipes to try: 6 viewable recipes from "Sarabeth’s Bakery". | Beverages Cooking from a Professional Point of View General Cooking Healthy Focus International Photography Reference and Scholarship Single Subject Writing and Literature Did we miss a review? If you have links to more reviews on these books let us know (
This email address is being protected from spam bots, you need Javascript enabled to view it
) and we'll add them to the list. 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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Written by Peggy Fallon
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 Beautiful food rarely happens by accident. And capturing an appealing image of that food is a whole other story. For everyone intrigued by this phenomenon, Denise Vivaldo has written The Food Stylist’s Handbook.
If you’ve ever wondered why the perfectly composed restaurant meal you impulsively snapped with your cell phone camera ends up looking like dog food; or why a fastidiously-followed recipe ends up bearing absolutely no resemblance to its photo in the cookbook before you, it’s probably due to a dirty little secret called food styling. For decades this very specialized craft—a hybrid of skillful food preparation, artful presentation, and an understanding of photography—was handled by home economists, often within the confines of an employer’s test kitchen or a company’s in-house photo studio. Soon various food vendors and commercial art directors found importance in having their own ΄look‘, and these styling jobs went out for bid. As the media expanded so did food styling, with many independents entering the field.  Stylists work wherever there is food: in feature films, television, commercials, magazines, cookbooks, newspapers, and catalogs. Even the sea of green peas spread across the label on that petrified box of frozen vegetables in your freezer was painstakingly arranged by a food stylist. Do you think your favorite TV chefs prepare all the food you see on the screen? Think again. There is an entire industry working behind the scenes.
Food styling involves meticulous, exacting work that results in making the finished dish look effortlessly assembled and—well—good enough to eat when seen through a lens. No detail is left to chance. For instance, it’s common practice to apply teeny bits of parsley with precision tweezers, or to glue sesame seeds onto a hamburger bun, with the express purpose of making those elements appear randomly placed. Likewise, I once spent 6 consecutive hours sorting through case after case of breakfast cereal in order to find enough perfectly shaped corn flakes to fill one cereal bowl. Until recently, to learn the many tricks of this trade the most you could hope for was on-the-job training with an established stylist. Then Food Fanatics, led by the multi-talented Vivaldo, began food styling workshops throughout the world. (Yes, world.) The overwhelming interest in these classes planted the seed for this ground-breaking book. Not surprisingly, the pages of The Food Stylist’s Handbook are filled with exemplary photos garnered from various photographers with whom Vivaldo has worked. The book also unfolds many technical mysteries, and shares the countless how’s and why’s that Denise and her creative partner, Cindie Flannigan, have learned during their combined 25+ years of food styling. There’s even an appendix for troubleshooting common food styling problems; and the extensive section on the business aspects of styling—including how to bill clients—is equally invaluable.  amazon.com
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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IACP 2011 Cookbook Award Finalists: Nomination Guide |
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Written by foodie pam
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Update - the winners have been announced...  Our favorite season is here—Cookbook Award Season!
The International Association of Culinary Professionals (IACP) 2011 cookbook award finalists have been announced. The awards are broken into seventeen categories each listing three finalists. To help you figure out which books you might enjoy we've assembled the third annual Project Foodie guide to the IACP cookbook award finalists (Interested in prior years? Check them out: 2010 and 2009). Our IACP Cookbook Awards Guide provides information about the nominees including links to reviews on the books and, for your cooking (and eating) pleasure, recipes to try from the books. We'll continue to updated the guide from now until the IACP awards ceremony on Thursday, June 2nd. The updates will include more recipes to try, more reviews and a few surprises. And, of course, the winners after they are announced! Now, sit back and check out the Project Foodie guide to the IACP nominations. Project Foodie IACP 2011 Cookbook Nominations Guide
American | Baking: Savory or Sweet | Chefs and Restaurants | Children, Youth and Family | Compilations | Culinary History | First Book: The Julia Child Award | Food Matters | Food Photography and Styling | Food and Beverage Reference/Technical | General | Health and Special Diet | International | Literary Food Writing | Professional Kitchens | Single Subject | Wine, Beer or Spirits American Baking: Savory or Sweet Chefs and Restaurants Children, Youth and Family First Book: The Julia Child Award General Health and Special Diet International Single Subject Food Matters Food Photography and Styling | WINNER
Noma: Time and Place in Nordic Cuisine by Rene Redzepi, photography by Ditte Isager, (Phaidon Press). Reviews: The Kitchn | The Gaurdian | Saveur | Boston Globe | Houston Chronicle | eater | | Around My French Table: More Than 300 Recipes From My Home To Yours by Dorie Greenspan, photograpy by Alan Richardson, stylist Karen Tack (Houghton Mifflin Harcourt). Reviews: New York Journal of Books | SF Gate | New York Times Magazine | Utah Daily Herald | Project Foodie Recipes to try: 6 viewable recipes from "Around My French Table: More Than 300 Recipes From My Home to Yours". | | Flying Pans Two Chefs, One World by Bernard Guillas, Ron Oliver, photography by Gregory Bertolini, stylists Cindy Epstein, Bernard Guillas, Ron Oliver (Cabin Fever Press). Reviews: Food Channel | SD Jewish World | SD Entertainer Recipes to try: 2 viewable recipes from "Flying Pans:Two Chefs, One World". | Compilations Culinary History Food and Beverage Reference/Technical Literary Food Writing Professional Kitchens Wine, Beer or Spirits Did we miss a review? If you have links to more reviews on these books let us know (
This email address is being protected from spam bots, you need Javascript enabled to view it
) and we'll add them to the list. 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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Written by Heather Jones
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Rate, save, comment and tag recipes in this article |
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Rate, save, comment and tag recipes in this article |
| | | | Dreamy Veggie Pasta | | My Rating: | View Recipe: | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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 amazon.com
Do you see me raising my hand? Even as a working food professional there are times when the thought of having to deal with the peculiar eaters in my family can send me over the edge. I'm glad to know that I'm not alone. Actress and author Jessica Harper knows all about being a crabby cook. In The Crabby Cook Cookbook, she shares her experiences and provides solutions in the form of good solid recipes that should win over the pickiest eater. The best part of this book is the way she infuses humor throughout. You'll be too busy laughing at Jessica's own trials in the kitchen and her personal cast of characters to freak out that your three year old is only eating "white foods" at the moment. How do you know if you're a crabby cook? Jessica offers a simple test with six statements. If you answer yes to any of them you ARE NOT a crabby cook. On the other hand, if you find yourself snorting at the mere thought of them then you indeed rank among the Secret Society of Crabby Cooks. Here's an example: "If a family member doesn't care for what I've prepared for dinner, I thank them for their feedback and offer them an alternative entree"
I nearly fell out of my chair on that one. Thank them for their feedback!? I'm usually the one giving feedback and it generally falls somewhere in the eat-it-or-starve category... Eleven chapters of snarky delights include recipes like Dog-proof Caprese Salad and No Patience Coconut Cookies. With this book you are now free to relish your crabbiness. Indeed, celebrate it! You will no longer be ashamed, especially when you see the smiles on your loved ones' faces after tasting one of these tried-and-true recipes. And that's something that is bound to make mealtime a little less crabby for everyone. Dreamy Veggie PastaRecipe from The Crabby Cook Cookbook: Recipes and Rants by Jessica Harper (Workman, 2010) During their white food years, I researched and finally discovered how to present vegetables to my picky children in a way they found appealing. It turns out, if you shape 'em like pasta, flavor 'em like pasta, and mix 'em with pasta, the kids will eat their vegetables. For this recipe revelation, I gave myself major points. I was suddenly able to feed the children previously forbidden foods like cabbage, onions, and zucchini, with their complete compliance. I got to gloat because of my nutritional triumph, and they got to gloat because their firm resistance to other vegetable recipes had paid off. Now, some of you may be thinking, Excuse me, but would Ms. Genius like to explain why there are so many damn ingredients in this recipe? I hear you. But this is another Miracle Food: more than six ingredients, yes, and a fair amount of choppage, but it's worth it because the payoff is so big. It's a one-dish meal, everybody likes it, and it's nutrient-loaded. So try it, and then call me. We'll get together for a group gloat.
Serves 4
- 2 medium-size zucchini
- Kosher salt
- 2 carrots
- 1/2 head green cabbage, preferably Savoy
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 large onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup low-sodium chicken broth
- 1/4 cup heavy (whipping) cream
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil
- Freshly ground black pepper, to taste
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 12 ounces spaghetti or linguine, broken in half
- 1 cup pine nuts, toasted (see Note)
1. Trim the ends off the zucchini, cut the zucchini into 2-inch chunks, and then grate them in a food processor fitted with the shredding blade. Sprinkle the grated zucchini with 1/2 teaspoon kosher salt, place it in a colander, and set it aside. 2. Peel the carrots, cut them into chunks, and shred them in the food processor. Set the carrots aside. 3. Cut the cabbage into chunks, and then into strips, using the slicing blade in the food processor. Set the cabbage aside. 4. Melt the butter in the olive oil in a large skillet over medium-low heat. When the butter has melted, add the onion and cook until it is very soft, 10 to 15 minutes. 5. While the onion is cooking, set a large pot of salted water over high heat (for the pasta). 6. Add the garlic to the onion and cook for 1 minute. Add the cabbage and the carrots and cook, stirring occasionally, until the vegetables are tender, 5 minutes. Squeeze the zucchini to extract any liquid, add it to the skillet, and cook, stirring, for 2 minutes. 7. Add the broth, cover the skillet, and let the veggies cook for 5 minutes. Then add the cream and cook, stirring, until the sauce starts to thicken, about 2 minutes. Stir in the parsley and basil, 1/2 teaspoon kosher salt, and pepper to taste. Stir in 1/3 cup of the cheese, cover the skillet, and remove it from the heat. 8. Cook the spaghetti in the boiling water until it is al dente (just tender), about 10 minutes. 9. Drain the pasta and return it to the pasta pot. Add the vegetable mixture, combine well, and serve with the remaining grated cheese and the pine nuts on the side. Note: To toast pine nuts, place them on a baking sheet in a 350°F oven and toast them, stirring them once or twice, until they are golden and fragrant, about 10 minutes. Keep an eye on them, though. I literally always have to throw out the first batch because I've gotten distracted and forgot about them until I heard the smoke alarm. Variations: You can go a little wild with this, especially if your family is not veggiphobic. You can add green peas or shelled edamame, fresh corn kernels or chickpeas or sliced red peppers or mushrooms or . . . whatever vegetables your family tolerates. You can also add cooked chicken or shrimp, or a little chopped ham. I'm usually way too crabby to add more ingredients than are already listed, but if you're feeling exceptionally calm, or have had a martini, go for it.
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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Written by Team Project Foodie
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 As we eagerly await the end of frigid temperatures, hunkering down in a kitchen warmed by a hot oven remains a favorite pastime for many.
That's why this month's cookbook choices include plenty of ideas for making the most of your oven, especially baking homemade bread and dozens of irresistible cookies. To spice things up a bit (and conserve energy!) we've also included some guidelines for "clean living", and a kick of heat that has absolutely nothing to do with an oven! Read on for our picks from recently published cookbooks, each accompanied by recipes to try.
Tartine Bread by Chad Robertson Even if you live in San Francisco it is often difficult to get bread from Tartine Bakery, since it sells out within hours every day. The good news is that Chad Robertson shares his secrets in Tartine Bread, although it should come as no surprise that such wonderful loaves require considerably more effort than the popular "5-minute" bread recipes you may have seen. Perhaps that's why the biggest hit for me in Tartine Bread is the second half of the book, which is devoted to recipes that simply use finished bread as an ingredient. Packed with salads, sandwiches, savory dishes and desserts, Chad shows he not only makes great bread, but knows how to showcase its flavors and textures. He's got some amazing recipes here that will have you baking extra loaves for the sole purpose of using the leftovers! - picked by Foodie Pam Recipes to try: 5 viewable recipes from "Tartine Bread". Clinton St. Baking Company Cookbook: Breakfast, Brunch, & Beyond from New York's Favorite Neighborhood Restaurant by DeDe Lahman & Neil Kleinberg Fans of this famed eatery can now recreate their favorite brunches and baked goods at home. With recipes like Banana Chocolate Chunk Muffins, Neil's Pancakes (arguably the best in New York), Crab Cakes Benedict, Baked Truffled Grits, and an entire chapter devoted to their signature Buttermilk Fried Chicken, everyone can take a bite from The Big Apple. - picked by Peggy FallonRecipes to try: 3 viewable recipes from "Clinton St. Baking Company Cookbook". The Sriracha Cookbook: 50 "Rooster Sauce" Recipes That Pack a Punch by Randy Clemens Some like it hot. Sriracha sauce is the king of hot, and Randy Clemens set out to prove it has a surprisingly large range of uses. Starting with making your own (which Randy readily admits isn't necessary, since store-bought is "already amazing") and continuing on with 50 Sriracha-centric recipes, this little book definitely packs a lot of heat…in the best possible way. - picked by Foodie PamRecipes to try: 2 viewable recipes from "The Sriracha Cookbook". Chewy Gooey Crispy Crunchy: Melt-in-Your Mouth Cookies by Alice Medrich Some people bake cookies only during the holidays—and I say, what a pity! Cookies are little morsels of goodness that taste terrific, are fun to make, and even "funner" to share with family and friends. No one can deny Alice Medrich knows her cookies. As the title suggests, cookies come in many guises: Chewy, Gooey, Crispy and/or Crunchy. Medrich shares a mouth-watering assortment of each, along with timeless hints and tips to make your cookie baking a foolproof experience. - picked by Foodie PamRecipes to try: 3 viewable recipes from "Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies". Macarons: Authentic French Cookie Recipes from the MacrOn Café by Cecile Cannone These sweet, ethereal bites—so pretty in pastels—remain a challenge for many home bakers. Part of their mystique lies in the many little tricks that affect a successful outcome. Who better to guide you step-by-step than a veteran French pastry chef? A wealth of mix-and-match recipes for flavored meringue shells and fillings supply the necessary know-how. - picked by Peggy FallonRecipes to try: 2 viewable recipes from "Macarons: Authentic French Cookie Recipes from the Macaron Cafe". Clean Start: Inspiring you to Eat Clean and Live Well by Terry Walters Whether you have embraced the local, seasonal rage or you simply want to reduce the processing your food undergoes, Terry Walters' concept of "Clean Food" fits the bill. In Clean Start, a follow-up to her book Clean Food, Walters shares recipes that use natural ingredients with minimal processing. Along the way she continues to enlighten us that clean food is also delicious, with dishes like Polenta Pizzas, Spicy Black Bean Dip, and Sweet Root Casserole with Dried Fruit. The book is divided according to seasons to promote not only clean eating, but also optimum flavor. - picked by Foodie PamRecipes to try: 4 viewable recipes from "Clean Start: Inspiring You to Eat Clean and Live Well with 100 New Clean Food Recipes". The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour by Kim O'Donnel I find one of the most common fears for those striving for a less-meat lifestyle is a fear that "I'll be hungry all time!" —assuming that a primarily plant-based diet can't possibly satisfy your hunger. Enter food writer and trained Chef Kim O'Donnel, who assembled this collection vegetarian recipes sure to please even the most confirmed carnivore. This book is ideal for those transitioning to a plant-based diet, though longtime vegetarians will surely find new inspiration, as well. - picked by Heather Jones Recipes to try: 2 viewable recipes from "The Meat Lover’s Meatless Cookbook". 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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