January 2008 Cookbook of the Month: Your Suggestions Needed
- JoanN Dec 3, 2007 04:37 AM
The holidays will be over (yes, they will) and most of us will be fully sated and ready for a little temperance. So let’s aim for something a bit more austere than usual this month. It need not be a diet book. It might be a vegetarian cookbook, an Asian cookbook, a fish cookbook—or an Asian vegetarian cookbook, for that matter. But let’s keep it light. I think most of us will be ready for it.
PLEASE NOTE: In order to make it easier for participants to scan others’ suggestions and for me to tabulate the results, I’d appreciate it if you would make your recommendations in the following format:
TITLE (in all caps), Author: Description of the book or reason you are recommending it (optional)
If you want to second or third a title that someone else has already mentioned, please repeat the title, typing it in capital letters. Just saying “I agree with Stewpot” may well get lost and your choice might not get counted. And the more often a particular title is mentioned, the greater the chance it will be among the finalists.
I’ll post the two or three most recommended books on December 10 and we’ll begin the voting for January Cookbook of the Month on December 11. I’m looking forward to seeing your suggestions. And, as always, thanks for participating.
THE MODERN VEGETARIAN KITCHEN, Peter Berley. Former exec chef of Angelica Kitchen, a vegan restaurant in NYC. Vegetarian and healthy. Won both James Beard Foundation and IACP awards.
SIMPLE CHINESE COOKING, Kylie Kwong. Simple yet exotic, with mostly light recipes. She's a celebrity chef in Sydney, Australia.
SPICES OF LIFE, SIMPLE AND DELICIOUS RECIPES FOR GREAT HEALTH, Nina Simonds
I bought this after getting it out of the library after suggestions on this board. It is not vegetarian, but fairly vegetable-focussed. Interesting flavor combinations. She has quite a bit of traditional beliefs of medicinal value, etc. of various spices in sidebars to the recipes. I'm not much of a believer in that, but it's interesting reading even if you're not. The recipes are what really interested me in this book. Here's an amazon link:
VEGANOMICON. I'm not a vegan, not even a vegetarian, but I love this book. My daughter has a vegan friend who frequently comes to dine, and I bought this book for inspiration. I found it. I was first drawn in by the gorgeous photos, but was entirely captivated by the recipes -- everything I've made so far has been wonderful. These recipes have made me look at cooking in an entirely different way. Can't recommend it highly enough!
I don't know if we're supposed to post *only* titles on this thread, so forgive me for posting this comment if it's the wrong place for it.
I am *definitely* interested in a vegetable-oriented month, but winter months aren't the best time of the year for some of us in the Northern climes to get good quality in many veggies. (Especially for those here who rely on farmers' markets for best quality.)
I'd be really interested in a comprehensive, innovative soup cookbook with hot, savory soups and stews PLUS chilled-room temperature savory and dessert soups. One that could appeal to those of us dealing with winter *and* our Southern/tropical friends here. We really need heavier, substantial food in winter in the Northern parts, and, IMO, a soup cookbook could offer that *and* the lower-fat, more healthful aspect. I don't know of any immediately, but I'll research and was wondering if anyone here knew of some?
SOUPS, STEWS, AND ONE POT MEALS, by Tom Valenti: an excellent book for this. It was up for voting at the beginning of the year, but something else won out instead- I'm blanking at the moment what it was! His Ham Hock and Split Pea Soup is really, really good, and it was the first time I ever liked a split pea soup! http://www.leitesculinaria.com/recipe...
re: Katie Nell
Thanks, Katie! Nice to know about it, whether we pursue it as a group or I check it out on my own. Pea soup can be either great...or horrible. I think the seasoning's tricky because the peas are so absorbent. (JMO) TY for the recipe, too. Just the week for it--cold and snowy. ;-)
MOOSEWOOD RESTAURANT DAILY SPECIAL by The Moosewood Collective would also be a match for this, Maggie. Vegetarian, with a few seafood foods, and flavors are drawn from around the world. Recipes are healthy and innovative. People always say "wow" when I cook from this book. Chapters are divided up exactly as you mention above: homemade stocks, veggie soups, bean & grain soups, creamy dairy soups, chilled and dessert soups, seafood soups.
The second half of the book covers salads - excellent, eclectic ones (like Alabama "hot" slaw and Persian rice and pistachio salad), and a few extras like biscuits, dressings, croutons to round out the soup/salad meal. You might want to at least check it out of the library -- it's exactly what you described looking for.
THE WINTER VEGETARIAN by Darra Goldstein. Not 'austere', but speaks to MaggieRSN's concern about the season, and has sections of soups and stews. From an Amazon reader review: Ms. Goldstein is a scholar and a university professor...this book ... is an affectionate, joyful look at the little-known cold-weather food and recipes from many cultures, from the Finnish pulla bread Ms. Goldstein loved so much as a student, to an arcane but wonderful-sounding fruited Bairam plov from Central Asia. There is an entire chapter devoted to the "much maligned" rutabaga, and chapters about Tolstoy's table and Shrovetide festivities which include recipes for Russian blini and Swedish semlor buns. In all, this is a fascinating look at winter culinary traditions around the world as well as a wonderful book to actually use in the kitchen.
I don't have any suggestions yet, but here is the list that beetlebug kindly compiled of the books we've done so far:
But, for all those viewers out there, here is a list of our all the mother threads starting with September 2006 (the first month of this project)
Sept - Marcella Hazan, Essentials of Classic Italian Cooking
Oct - Molly Stevens, All About Braising
Nov - Rick Bayless, One Plate at a Time
Dec - Dorie Greenspan, Baking from my home to yours
Jan - Judy Rodgers, Zuni Cafe Cookbook
Feb - Jeffrey Alford and Naomi Duguid, Hot Sour Salty Sweet
March - Leite's Culinarie
April - Claudia Roden, Arabesque
May - Suzanne Goin, Sunday Suppers at Lucques
June - Edna Lewis, Country Cooking
July - Nigella Lawson, Forever Summer
August - Chris Schlesinger and John Willoughby
September 2007 - Patricia Wells, Vegetable Harvest
October 2007 - Julia Child "Cookbook Author of the Month"
November 2007 - Julie Rosso & Sheila Lukins, Silver Palate Cookbook http://www.chowhound.com/topics/456241
December 2007 - Martha Stewart’s Baking Handbook *AND* Martha Stewart’s Hors d’Oeuvres Handbook
FROM CURRIES TO KEBABS, Madhur Jaffrey
I have this sitting on my shelf and have barely cracked the surface of it. I think it can fill the vegetarian/Asian/healthy as well as the cold weather/soup/stew needs that we all have after the holidays.
SUPER NATURAL COOKING by Heidi Swanson
because vegetarian cooking isn't just for summer months
and this has wintery grain dishes and soups
I need bright new flavors and healthy food in January!
also, it's trade paperback so not $$$
AND she has the terrific 101cookbooks.com website
that has featured many of the recipes in the book
SUPER NATURAL COOKING in conjunction w/ the website: http://www.101cookbooks.com/
both by Heidi Swanson
I bought this book months ago hoping to broaden my vegetarian cooking repertoire, although I admit I haven't cooked much out of it yet. The dishes look flavorful, vibrant, and healthful. Lots of use of grains, whole foods, and honey as a sweetener. It's a relatively small book so not too overwhelming for January and supplementing w/ the website for those who don't want to buy the book would be great.
A NEW WAY TO COOK, Sally Schneider: This is a "healthy eating" cookbook, but it is not at all a diet book. Schneider believes in eating in moderation and that no food should be taboo and that every food should be savored and enjoyed. She cooks with small amounts of butter, sugar and other taboo foods, but the emphasis is on full flavored ingredients, using sauces, rubs, essences, etc. She has some interesting and unusual techniques to extract the fullest amount of flavor from classic dishes. I have this book and I have cooked from it, but I would love to explore it further. All of the recipes that I have made have been quite wonderful. While Schneider uses a wealth of fruits, vegetables, and grains and is clearly inspired by the Mediterranean diet, this is not a vegetarian cookbook. There are recipes for beef, pork, lamb, and fish. This book won a James Beard award and an IACP award when it was published in 2001.
Seconded! This is the one I was going to suggest. I just recently picked it up, so haven't tried anything yet, but am excited to. I think it's a good option because rather than specific recipes (which are included), she focuses on methods, flavor-boosting additives, and general suggestions for a healthier way to cook. It would be great to not only do some of the recipes, but also to explore her suggested methods and ingredients in impromptu dishes, and see how well they work and how good they taste. In addition to evaluating some of her suggestions, this could help lots of us improve our shotgun cooking skills, and in a healthful way!
SUPERNATURAL COOKING by Heidi Swanson (healthy cooking is a plus, plus her online recipe source is terrific too! 101 cookbooks.com)
SLOW MED, Paula Wolfert
I've not had a chance to cook from these two books, but would love to.
Another vote for WASHOKU: RECIPES FROM THE JAPANESE HOME KITCHEN by Elizabeth Andoh
Thanks for reminding me about this beautiful book! I love Japanese food but am always intimidated to prepare it at home, so starting 2008 by chipping at that fear would be great! I was worried that this may be more of a coffee table book but some of the Amazon reviews (linked below) say otherwise. December will be so crazy w/ work and family stuff that this book could help to center me. My library doesn't carry it, but I will purchase it.
MANGOES & CURRY LEAVES, Alford Duguid
THE ARAB TABLE, May S. Bsisu
THE COOKING OF SOUTHWEST FRANCE, Paula Wolfert
I would welcome the opportunity to work from any of the above. I think they each offer an opportunity to indulge in rustic cuisine that offers hearty and lighter options depending upon mood and palate.
SPICES OF LIFE, SIMPLE AND DELICIOUS RECIPES FOR GREAT HEALTH, Nina Simonds - I bought this years ago and have tried few recipes. The ones I have tried have been great.
SOUPS, STEWS, AND ONE POT MEALS, by Tom Valenti
SLOW MEDITERRANEAN KITCHEN by Paula Wolfert - because Rubee's being good and not buying anymore cookbooks.
ZOV: RECIPES AND MEMORIES FROM THE HEART, by Zov Karamardian - because my friendly neighborhood librarian thought I would like it. It has beautiful pictures and approachable recipes for middle eastern cuisine.
My preference is to do an Asian oriented cuisine book for February. This way I can link the COTM to my Chinese New Year celebration.
EGGS, Michel Roux
eggs are the ultimate comfort foodx, and January calls for some comfort! And I always feel like eating simple foods after the holiday season fanfare and gluttony.