February 2014 Cookbook of the Month Nominations
Fellow hounds, it is once again time to submit your nominations for the February 2014 Cookbook of the Month (COTM). Please use this thread to discuss the books you would like to cook from in February. Indicate you are nominating a book by writing the title of the book in ALL CAPITALS.
This thread will be open until 7 pm Central Time on Tuesday, January 14th. At that time the books with the most nominations will advance to the voting round.
To view the basics of the COTM, and to review all of the previous winners, please visit this link: http://www.chow.com/cookbook_of_the_m...
Which book will follow Gran Cocina Latina? Let the nominations begin!
Just spotted the thread and as always amazed how quickly months fly by...
I would like to nominate TURKEY by Leanne Kitchen. I made a few dishes from the book, all tasty and easy to make, and have many marked. Really need a community of cooks to do this book justice. For those with dietary preferences, the book has no pork and only two beef recipes but many chicken and fish and wonderful vegetables. Dessert section is short and not too exciting but maybe there are some treasures there to be discovered. It is hard cover with many pictures and therefore heavy but not a very large book with just over 100 recipes and manageable. Have a look at the recipes - it is indexed on EYB - and hopefully many of you would find it interesting to cook from for a month.
What does the Old Farmer's Almanac have to say about February? Does that influence what we cook? For the Boston MA area looks like it will be a month of rain, snow, sun, and cold. That sure does narrow it down.
We've been making large batches of soup lately and having it several days during the week. Soups, roasted root vegetables, winter greens, and a few roasts. By the time January is over I'll be ready for something different.
Bill's Everyday Asian? The Hakka Cookbook? Irene Kuo's The Key to Chinese Cooking? Or something European?
I'm just going to go ahead and nominate the same books I nominated last month, in hopes that one of them catches fire!
VEGETABLE LITERACY, Deborah Madison. I bought this book during the summer and I like it a lot. It has appeared on many "best of 2013" lists. The book is organized according to vegetable families, which is interesting in and of itself. There are chapters on beans and grains in addition to umbellifers (carrots, parsley etc.), nightshades, crucifers, greens, goosefoots and more. Each chapter contains information about the vegetable family and the individual vegetables featured, with a few recipes that range from very simple to a bit more complex. There are so many interesting and delicious-sounding ways to cook vegetables in here! For example, the section on chickpeas includes not only uses for the familiar dried bean, but recipes using chickpea flour and green chickpeas (which are now readily available frozen). It may sound strange to do a vegetable-focused book in winter, but I cook vegetables every night of the year (every night that I cook, anyway), and I'm always looking for new ways to cook them. There are not too many main courses in the book, but there are many soups and hearty salad-type dishes that could be mains if rounded out with something else, bread and cheese, for example. Several dishes could be combined tapas-style to make a meal. Or the recipes could be served as sides to accompany the protein of your choice. There are also fun desserts and beverages scattered among the sections.
MY BOMBAY KITCHEN, Niloufer Ichaporia King. This is a really nice book that explores Parsi cooking. I've made a few things but would love to try more. I would describe the general approach as Indian mixed with Persian and a healthy dose of California thrown in for good measure. It won a James Beard Award in 2008. For Christmas, I made the Cardamom Cake from this book, and it was really good! The prices on this one are pretty reasonable if you buy it used.
AN EVERLASTING MEAL, Tamar Adler. This is a great book to cook out of for folks who are experiencing recipe fatigue and want to go back to basics for a while. Though it contains recipes, the primary focus of the book is on learning to cook without recipes, using what you have as a primary inspiration. It is very well written, and I have learned a lot from this book, but I'm sure there is much more to be gained from this little gem. If this book were COTM, I would envision discussions that would review specific recipes, but also the general approaches explored in the different chapters. This book is available in paperback format for about $6.