Stacked-Up Book Thoughts: Last Week's Hits and Misses

Happy New Year's Eve to everyone. My wish is for all of you to have the best year ever.

Despite working full-time between Christmas and New Year's, I managed to read two short books, make progress on a third and listen to a fourth.

For many years now, we've hosted a New Year's Eve party for just a few friends. I make a fancy dinner and then we all retire to living room to watch a movie, eat dessert and snacks, and wait for the ball to drop in Times Square. Some years the last person leaves at four in the morning, and other years we're alone by one. Either way, we're always happy to have friends to our house.

I'll try to pop in to visit your blogs in between cooking and setting the table and all the other little things we need to attend to today. Tomorrow is one of my favorite days: I put away the Christmas things, hang the new calendars, and get ready for a new year and a fresh start.

Here's what I read last week.

Book Love by Debbie Tung (Andrews McMeel, January 1, 2019): Put this book on your reading list and add it to your gift list for every book lover you know. This gem of a book is a series of black-and-white comics: some are one panel, some are several, and all will touch the core of the book nerd in you. Tung hits all the familiar bookish problems: staying up too late reading, packing books for trips, the impossibility of passing a bookstore without going in and buying something, the pain of transitioning to digital formats, and the book hangover. I know I'll return to this collection again and again -- Tung has so brilliantly captured the life of a reader. Don't miss this! (review copy provided by the publisher)

Parkland Speaks edited by Sarah Lerner (Crown Books YR; January 22, 2019): The subtitle of this moving collection of essays, poems, quick thoughts, photos, and art will tell you what this book is about: "Survivors from Marjory Stoneman Douglas Share Their Stories." On February 14 of last year, the teenagers of MSD high school were thinking about valentines and dates, getting to sports practice, hanging with friends, and all the other everyday things. When shots were fired, leaving 17 dead, the lives of the surviving teachers, students, and families were forever changed. You could read this collection in a single day, but the stories and memories and tributes are so moving, it would be hard to absorb all that emotion in one sitting. The feelings and voices of these teens are raw, heartbreaking, and elegant. The firsthand accounts of fear and confusion and the resulting sadness, guilt, and anger will stick with you. I hope the words of these teens encourage us all to work harder make our schools safe. (review copy provided by the publisher)

China to Me by Emily Hahn, read by Nancy Wu (Blackstone Audio; 22 hr, 1 min; November 2018): I'm not at all sure what I think of this autobiography of Hahn's unconventional life in China in the years before the war and after the Japanese invasion (1935-1943). She lived in Shanghai and Hong Kong, among other places, and traveled in many social circles. Her detailed account of China at that time is very much from the perspective of a Westerner and very much a response to the times and to war. The book was originally published in 1944, after Hahn was able to return to the United States with her infant daughter. It's sometimes extremely difficult to listen to the language and the prejudicial statements; I had to keep reminding myself of the time period and that Hahn's life was truly in danger at the hands of the Japanese. She was often fearless, a true feminist, and ahead of her time in many ways. She met some of the most important people in China at the time (including Sun Yat-sen and Chiang Kai-shek), and worked as a journalist, writer, and teacher. Her story is fascinating, though hard to stomach from today's sensibilities. Narrator Nancy Wu is one of the best for Chinese accents and pidgin English, and she projects Hahn's emotions well. (audiobook provided for a freelance assignment)

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Weekend Cooking: Books and Beer

I'm definitely a wine kind of person, yet sometimes a beer is just the better the choice, and I've had fun exploring different kinds of beer over recent years. Of course enjoying a cold beer on a hot summer day is not the same as having any real knowledge about the different kinds of brews and which ones to serve with which foods. In an effort to school myself, I, naturally, turned to books, both serious and fun.

Here are three such beer books I've been meaning to share with you. One is a good starting point for learning more and the others are for entertaining or just having some fun. Besides showing you the cover of each book, I've also included a scan from between the covers so you can get an idea of what's inside. (Click the images to see them more clearly.)

The Pocket Beer Guide by Stephen Beaumont and Tim Webb (Sterling Epicure, 2014). My copy of this beer guide is an ARC dating from 2014, but I still find the book to be plenty useful. The handy paperback covers thousands of beers from around the world. The listings are by country then by region and finally by brewery, and each one includes descriptions of the beer plus a star rating. You'll also find a little bit of information about the brewery itself as well as a few recommendations for local brew pubs. Note that the guide sticks to some of the better-know brewers rather than the small artisan (craft) breweries that are springing up everywhere these days. One complaint is that there's no index. Still, it's a useful reference to take to the store or bar or to slip into your bag when traveling.

Cheese & Beer by Janet Fletcher (Andrews McMeel Publishing, 2013). When I look at this book, I think of hot summer evenings on the deck with friends just as readily as cold winter nights entertaining guests in front of the fireplace. The heart of the book, of course, are recommendations for finding delicious pairings of beer and cheese. The book is organized by type of beer (ales, porters, lagers, pilsners, and more) and for each one, Fletcher provides tasting notes, and other information, recommended beers, and matching cheeses. The lists of beers cover both regional hits and national favorites, and the range of cheeses follow suit. There's enough information so you can easily create your own pairings from local resources. Useful beer and cheese indexes make it a snap to plan your next get-together.

Cookies & Beer by Jonathan Bender (Andrews McMeel Publishing, 2015). This book just says fun, fun, fun to me. Move over cheese and main dishes and make room for cookies! I have to be honest here, I like this book for the beer recommendations and for the fabulous cookie recipes. I'm not overly taken by the idea of inviting friends over for a cookie and beer party. On the other hand, why not? Maybe you could host the perfect Saturday afternoon open house or even a unique adult birthday party. Regardless, you can't go wrong with the solid beer choices and delicious-sounding cookie recipes, with flavors ranging from chocolate to spices, fruits, nuts, and whole grains. Yum!

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Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.

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Weekend Cooking: Real Food for Everyone by Ann Gentry

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.

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Here at casa Beth Fish Reads, about 50 percent of our dinners are vegetarian, but I rarely make a meal that's officially vegan. In fact, I don't have much of vegan repertoire at all. So when I spotted the subtitle to Ann Gentry's Real Food for Everyone--"Vegan-Friendly Meals for Meat-Lovers, Vegetarians, and Vegans"--I thought I'd give this cookbook a chance.

Right off the bat, I liked the design of Real Food for Everyone: the photographs are beautiful; the teal and red color scheme is attractive; and the boxes, tips, and recipes are nicely laid out. All this makes the cookbook a pleasure to use.

According to the publisher, this book is an "updated and paperback edition of [Gentry's] Vegan Family Meals." I'm not familiar with the original book, but Real Food for Everyone is full of terrific information about vegan ingredients, cooking techniques and tips, and equipment. In addition, Gentry talks about the reasons for eating a plant-based diet, taking into account environmental, ethical, and health issues.

On the surface, the recipes in Real Food for Everyone are very familiar, such as salads and soups, smoothies and granolas, lasagna, wraps, and chilies. When you look closer at the recipes, you'll see the vegan adaptations, which sometimes call for ingredients that are not readily available in basic grocery stores or small towns. You may need to plan a trip to the health-food store or larger supermarket. All the dairy products are, of course, vegan equivalents; and non-dairy cheese, milk, and butter are used throughout the cookbook.

One alert: Gentry relies heavily on soy products, especially tofu, tamari, and tempeh. If you have a soy allergy or are avoiding soy for other reasons, you'll definitely want to look through this book before you buy it.

I always think that vegan baking is particularly challenging, but the desserts chapter (see the scan) is full of delicious-looking and -sounding treats. There are even recipes for homemade vegan whipped topping and frosting for vegan cupcakes.

Unfortunately, there are a number of small problems with the recipe directions. For example, one recipe called for 2 tablespoons of oil but used only 4 teaspoons in the dish. Gentry doesn't tell us what to do with the remaining 2 teaspoons. In another recipe, she has us mince garlic, but then it's put into a food processor with other ingredients and processed until smooth. The mincing first, seems like a lot of unnecessary work (a quick chop is all that's needed). Finally, I noticed a few odd flavor combinations, particularly adding tamari and umeboshi to Mexican enchiladas.

If you're an experienced cook, you'll find some great ideas in Real Food for Everyone, despite needing to double-check the recipe instructions. If you're still learning your way around the kitchen, you might run into some difficulties. On the other hand Ann Gentry's book is full of useful information about becoming vegan, adding more plant-based meals to your diet, and buying and using vegan ingredients. My recommendation is to purchase or borrow Real Food for Everyone with the intention of reading it rather than cooking from it.

Above is a scan of one of the recipes to give you an idea of what you'll find within the pages of Real Food for Everyone (click to enlarge it). I'm a little surprised that Gentry doesn't have us soak the beans before cooking them, and I think 30 minutes is a really long time to cook frozen corn. However, the soup looks and sounds tasty and should have universal appeal.

Published by Andrews McMeel, February 10, 2015
ISBN-13: 9781449466534
Source: Review (see review policy)
Copyright © cbl for Beth Fish Reads, all rights reserved (see review policy)

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Weekend Cooking: Sunday Dinners by Diane Cowen

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.

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One my fondest childhood memories was having brunch at my grandparents' house. On Sundays, my grandmother would make a big feast for whoever showed up. We didn't go every weekend, but some group of cousins, aunts, uncles, and friends would gather in my grandparents' dining room to share a meal and have a good gossip.

Diane Cowen's Sunday Dinners is a celebration of just such family traditions. She contacted thirteen pastors and asked them to share a family story, a prayer, and the recipes that grace their tables. Although the cookbook has a Texas and southern focus, a few of the families live in the North.

One of the things I love about collections like Sunday Dinners is that the recipes are all tried and true and have been made by ordinary home cooks. And, in fact, every dish in this book is within the reach anyone with moderate kitchen skills. I also appreciate that the ingredients are easy to find and require almost no special equipment. The dishes are perfect for family gatherings and should have a wide appeal.

As I mentioned, the cookbook has a southern feel, which is evident by the recipes for country-fried pork chops, biscuits, corn bread, pimiento cheese, grits, and gumbo. But you'll also find spring rolls, rack of lamb, pot roast, and salads. Because these are Sunday dinners, there is a good selection of desserts, including Texas sheet cake, strawberry cake, puddings, cookies, and flans.

It's common for family recipes to rely on processed foods, and the Sunday Dinner collection is no exception. I'm not judging; I'm just pointing out that quite a few of the dishes include ingredients such as a cream-of soup, a cake mix, canned pie filling, or bottled sauces. In addition to vegetable and salads, all the meals include a meat or fish.

Although I'm more of a from-scratch kind of cook, there were still plenty of recipes that caught my attention. For example, I thought the pecan sweet potatoes (recipe follows) would be great at Thanksgiving. I've marked the pulled-pork tacos to make this spring, and the herb-roasted salmon looks both healthful and easy. Many of the desserts called to me too, especially the carrot cake and chewy chocolate cookies.

Whether you want to start a new tradition in your family or hope to add some new flavors to your standard Sunday fare, pick up a copy of Diane Cowen's Sunday Dinners. If you have dietary concerns or are a vegetarian, you might want to check this one out of the library before you buy. Note on the photos: Both photos were scanned from the cookbook; all rights and copyright remain with the photographer, Michael Paulsen.

Senator Russell's Sweet Potatoes
Serves 12

Potatoes

• 10 medium-size sweet potatoes
• 2 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 1/2 cup (1 stick) butter, melted

Topping

• 2 cups firmly packed light brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup (1 stick) butter, melted
• 2 cups chopped pecans (though photo shows halves)

Preheat the oven to 350F.

Make the potatoes: Bake the sweet potatoes until soft, 35 to 40 minutes. Allow them to cool enough to be handled, then peel and mash them. Push the potatoes through a ricer or sieve and place in a large bowl.

In a small bowl, mix together the eggs, sugar, vanilla, milk, and butter. Add to the sweet potatoes and mix. Pour the potato mixture into a 9 by 13-inch baking pan.

Make the topping: Whisk together the brown sugar and flour. Stir in the melted butter until crumbly. Then add the pecans. (If the mixture isn't crumbly, add more sugar.) Sprinkle over the potato mixture and bake for 50 minutes, or until the topping is bubbly.

Andrews McMeel, 2013
ISBN-13: 9781449427108
Source: Review (see review policy)
Copyright © cbl for Beth Fish Reads, all rights reserved (see review policy)

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Weekend Cooking: The Artisan Jewish Deli at Home by Nick Zukin and Michael C. Zusman

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.

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Michael C. Zusman and Nick Zukin's The Artisan Jewish Deli at Home is a salute to the modern delicatessen--no longer kosher and with vegetarian meals on the menu but still rooted in the immigrant foods of a hundred or more years ago.

Did you know that there was no Jewish cuisine before the end of the 1800s? It was only after European Jews settled into the tenements of New York City and started living side by side with immigrants from all over, that various Old World dishes were melded into what we now think of as classic deli. The Artisan Jewish Deli at Home explains this and much more about the history of the foods that have graced the tables of American Jews for well over a century.

Unfortunately, authentic delis have been on the decline as a result of a number of socioeconomic factors and because today's eaters are often hyper-aware of health issues. As a consequence, American delis have had to adapt or go under. Zusman and Zukin characterize current delis as being a combination of traditional and artisan, with vegetarian versions of meaty classics and the addition of more salads. The good news is that you'll still find pastrami and brisket on the menu as well as a full array of whole-grain breads.

The Artisan Jewish Deli at Home covers everything from little dishes like pickles to the ubiquitous rugelach that goes with your after-dinner coffee. You'll find recipes for baked goods, soups, sandwiches, slaws, spreads, and salads. I particularly love the number of variations that Zusman and Zukin provide, so once you've mastered how to make latkes, for example, you can try them crispy or fluffy and with peppers or zucchini.

Some recipes are modern versions of old standards, such as brisket roasted with cider and butternut squash; others hark back to my grandmothers' kitchens (who makes schmaltz anymore?). Don't worry if you've never had kreplach or knishes, Zusman and Zukin explain everything, providing clear directions and photographs. Plus you'll find informative features throughout the cookbook that fill you in on ingredients and techniques as well as the history of some of the recipes

Despite the Yiddish words, you don't need to go to a delicatessen to find most of the ingredients to make the recipes in this book. A well-stocked supermarket will have you covered. If you're stuck, however, turn to the back of the book for recommended online sources.

We loved the zucchini latkes, the bialys, and some of the soups and salads. I'm looking forward to trying the brisket variations (though I can't believe any would be better than my mom's!) and to bake more of the bread recipes. I don't think this cookbook has left my kitchen in a month; there are so many great choices for everyday eating and casual entertaining.

The Artisan Jewish Deli at Home presents the best that modern delis have to offer. Whether the recipes remind you of your childhood or you're relatively new to the cuisine, Michael C. Zusman and Nick Zukin have put together a one-stop resource for everyone who's ever craved a good Sunday morning blintz or a warm chocolate babka fresh out of the kitchen oven.

Note on the photos: The photos were scanned from The Artisan Jewish Deli at Home; all rights and copyrights remain with the photographer, Caren Alpert.

Recipes and more photos: Visit the Artisan Jewish Deli on Tumblr or Facebook.

Andrews McMeel, 2013
ISBN-13: 9781449420079
Source: Review (see review policy)
Copyright © cbl for Beth Fish Reads, all rights reserved (see review policy)

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Weekend Cooking: The Best in Food and Cooking 2013

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.

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It's time for my best-of 2013 lists! I will post four this year. Thursday was all about audiobooks, yesterday was adult books, today is food and cookbooks, and Monday is middle grade and young adult. Enjoy!

A note on my selections: Missing from this list are a number of good cookbooks and well-written food- and drink-related books that I discovered in 2013. The ones listed here are the cookbooks that I used the most or that inspired me the most, and the food writing books that stuck with me long after I read the last page. Books are presented alphabetically by title; links lead to my reviews or thoughts.

• Peter Kaminsky and Marie Rama's Bacon Nation (Workman), all things bacon
• William Knoedelseder's Bitter Brew (HarperCollins / Harper Business), nonfiction about the Busch family
• Stephanie Stiavetti and Garret McCord's Melt (Hachette Book Group / Little, Brown), pasta and cheese, tied for top food book

• Jen Lin-Lui's On the Noodle Road (Penguin USA / Riverhead), travel, food
• Lionel Vatinet's A Passion for Bread (Hachette Book Group / Little Brown), bread baking
• Christopher Hirsheimer and Melissa Hamilton's Pronto! Canal House Cooking, vol. 8 (Andrews McMeel), Italian

• Luke Barr's Provence 1970 (Clarkson Potter), memoir, history, biography, tied for top food book
• Deb Perelman's The Smitten Kitchen Cookbook (Random House / Knopf), general cookbook
• Caroline Wright's Twenty-Dollar, Twenty-Minute Meals (for 4 People) (Workman), general cookbook

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Weekend Cooking: Choosing Sides by Tara Mataraza Desmond

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.

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When planning your meals--for every day, weekends, casual entertaining, or holiday feasts--do you think one of the hardest parts is coming up with the side dishes? If so, you'll be happy to know that your fretting days are over. Tara Mataraza Desmond's Choosing Sides has come to the rescue.

This exciting cookbook, with its bright teal and orange color scheme, is all about coaxing the veggies, fruits, breads, and grains out from the shadows and into the spotlight. Because today's cooks rely less on showcasing large cuts of meat, the sides have taken on more importance, but many of us have a limited repertoire or lack the confidence to mix and match recipes.

Fortunately, Choosing Sides has you covered, with ideas for salads, breads, savory tarts, pastas, gratins, and new ways to cook fresh vegetables. Even better, Desmond doesn't leave you to fend for yourself when it comes to planning a meal. She offers advice on how to pick the perfect side, matching flavors, colors, and textures to the main dish. Useful charts make it easy to see which of the included recipes complement specific meat, fish, poultry, pasta, and vegetarian meals. Finally, each recipe concludes with a list of "Alongside" suggestions. For example, you could serve the orange and black bean quinoa with chicken and poblano fajitas, chile-dusted shrimp, or vegetarian enchiladas.

The recipes themselves are a welcoming mix of updated traditional sides and new ideas, which create a balance between comforting and vibrant flavors. The called-for ingredients are a step above common but still easily found in well-stocked supermarkets.

Less-experienced cooks will appreciate Desmond's tips, suggestions, and chatty style. Sidebars and features throughout Choosing Sides help us negotiate grocery store shelves, offer master recipes that we can personalize, and provide the stories behind some of the recipes.

I have my eye on a number of dishes, including andouille bites for a holiday brunch, apple cabbage salad for a fall meal, ginger honey carrots to brighten up a weekday table, roasted red pepper orzo for a summer potluck, and sesame braised bok choy for a dinner with friends. I particularly love the bread chapter (flatbreads, crackers, savory scones), the holiday suggestions (savory puddings, roasted root veggies), and the dinner party sides (grilled eggplant, mustardy lentils, flavorful bulgur).

I predict that Tara Mataraza Desmond's Choosing Sides will become a much-used cookbook in my collection. The well-written recipes make it a snap to prepare outstanding sides for every meal and occasion. And thanks to Desmond's advice, creating balanced, delicious menus has never been so easy.

Click on the scan of the Brussels sprouts recipe to read it and see the photo. The scan cuts off the "Alongsides," so I'll list them here: Bacon-crusted roast turkey * Apple, pear, and sage stuffed pork loin roulade * Slow-cooked chicken and cippoline * herb-stuffed leg of lamb * Butternut ricotta lasagna

Andrews McMeel, 2013
ISBN-13: 9781449427115
Source: Review (see review policy)
Copyright © cbl for Beth Fish Reads, all rights reserved (see review policy)

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Weekend Cooking: The New Wine Country Cookbook by Brigit Binns

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.

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Although southern California has a reputation for pollution and traffic mixed with Hollywood glamor, there is plenty of countryside left in the state. In central coastal California, you'll find lush farmland blessed with a mild climate and a long growing season. From sea to fields, from vineyard to dairy barn, the bounty of this region is almost unparalleled.

For cookbook author Brigit Binns, central coastal California offers the perfect setting in which to marry fresh, wholesome foods with the many varieties of local wines. Her The New Wine Country Cookbook celebrates this beautiful part of the country, allowing all of us to bring a little bit of old California into our own kitchens.

As the cover promises, this cookbook is chock-full of simply gorgeous photographs printed on low-gloss paper so they really stand out. Even before you get cooking, you'll want to linger over the mouth-watering photos of the finished dishes and the breath-taking views of the California countryside.

Next, take some time to get to know the people who help nurture the area's flora and fauna, brightening our tables with unforgettable flavors and colors. In illustrated features, we are introduced to dairy farmers, honey producers, almond growers, winemakers, and more. In fact, Binns has made it easy for the traveler in all of us by providing "If You Visit" information. On the other hand, if a trip to California isn't in your immediate future, don't despair; Binns included URLs so you can take a virtual tour of the vineyards and ranches.

As you'd expect, the recipes reflect regional tastes and ingredients, although little is out of reach for cooks around the world. The dishes are very contemporary while remaining accessible to traditionalists. Quite a few recipes call for meat or fish, but you won't find many sauce-laden or heavy dishes in The New Wine Country Cookbook. I like the casual feel of the recipes; although many are company worthy, few are fancy.

Here's an idea of what you'll find:

• Braised pork with figs and wine
• Risotto with scallops and bacon
• Rosemary polenta cake with plums
• Black olive and pine nut biscotti
• Soft eggs served over spinach with a chipotle sauce

In addition there are recipes for rustic pizzas, simple side dishes, wine-braised brisket, zucchini frittata, yummy nibbles, and light desserts.

What's a wine country cookbook without information about wine? Each recipe is accompanied by wine recommendations made by wine sellers and producers, sommeliers, and restauranteurs. Of course, regional wines get center stage, but to make the wine pairings useful to cooks everywhere, recommendations for other wines are also provided. Binns did not include prices, so you'll have to look them up yourself.

The recipe directions are well written and include tips and hints to help you find success. The ingredients should be easy to find for most people. Even the seafood chapter includes enough shrimp, sole, and salmon dishes to be useful for those of us who don't live by the ocean.

You don't have to be a wine drinker to fall head over heels in love with The New Wine Country Cookbook. The recipes are fresh and modern, allowing the flavors of the simple ingredients to come through. If you're like me, though, you'll appreciate the thoughtful wine pairings, which are sure to enhance the best of both plate and glass. Put Brigit Binns's newest cookbook on your holiday gift list.

Note on the photos: The photos were scanned from The New Wine Country Cookbook; all rights and credits remain with the photographer, Colin Clark.

Smoky Sizzled Almonds
Serves 6 to 8

• ¾ teaspoon smoked paprika
• ½ teaspoon ground chipotle or 1½ teaspoons hot or mild pure chile powder
• 2 tablespoons coarse sea salt
• 2 tablespoons butter, preferably cultured or Irish
• ¼ cup extra-virgin olive oil, preferably from the central coast of California
• 1 pound (about 2½ cups) whole raw almonds

Combine the smoked paprika, ground chipotle, and salt in a heatproof bowl. Place a large skillet over medium heat and add the butter and olive oil. When the butter foam has subsided, add the almonds and stir occasionally for 6 to 7 minutes, until aromatic and beginning to brown (they will make little popping noises). Dump the almonds and all the oil into the spice-salt mixture and keep tossing until the salt has dissolved (this will take a minute or three).

Serve warm, or let cool completely, tossing every 5 minutes or so. Toss once again right before serving to distribute the spicy oil. (Or, cool and place in an airtight container, then freeze for up to 3 months. Thaw in the same container, then spread on a baking sheet and toast for 15 minutes in a 275F oven ro re-crisp before serving warm or at room temperature.)

Central Coast Wines: Denner Vineyards Rose, Paso Robles (Mourvedre, Grenache, Counoise)
Farther Afield Wines: Muga Rose, Rioja, Spain

Andrews McMeel, 2013
ISBN-13: 9781449419127
Source: Review (see review policy)
Copyright © cbl for Beth Fish Reads, all rights reserved (see review policy)

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Weekend Cooking: Canal House Cooking Volume 8 by Christopher Hirsheimer and Melissa Hamilton

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.

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Christopher Hirsheimer and Melissa Hamilton, the women who put together the Canal House Cooking collections, have an approachable attitude toward food that comes out in the style of their recipes. But don't be fooled. Their motto may be "home cooking by home cooks for home cooks," yet their roots are hardly ordinary. From food photography to food styling to writing, creating, and editing recipes, this pair has done it all, and for some of the biggest publications in the food business (Saveur, Martha Stewart Living, Cook's Illustrated).

Hirsheimer and Hamilton's newest book, Canal House Cooking Volume 8, focuses on Italy and has a wonderful red and green color scheme with a very Italian feel. Besides the gorgeous photographs of Italy, key ingredients, and many of the completed dishes, the book includes essays on Italian food and wine by experts in their fields.

The chapters are organized in a familiar fashion, starting with drinks and moving to appetizers, pasta, meats and fish, side dishes, pizza, and dessert. What I love about the Canal House recipes is the burst of flavor that is achieved from the simplest of dishes. How about a salad of green olives, fennel, and parsley seasoned with salt, pepper, olive oil,  and lemon? You can put this together in a few minutes to create a delicious and beautiful starter that will perk up your appetite.

The pasta and pizza chapters feature light sauces and fresh ingredients: zucchini and clams, cherry tomatoes and basil, and escarole and fontina. Easy-to-find ingredients, clear and detailed directions, plus a well-thought-out blend of flavors equals magic on your plate.

The meats, fish, and vegetable dishes are doable for weekday meals but happily serve double-duty for guests and holidays. Pork chops with roasted peppers, grilled swordfish with tarragon, and lamb meatballs warmed with saffron and cinnamon are within the reach of every home cook.

Finally, the dessert chapter is a refreshing surprise: All the recipes are fruit and/or nut based, which suits my tastes just fine. I'm not generally attracted to rich, chocolatey concoctions, but bring on the Canal House raspberry tart, fig gelato, or almond cookies, and I'll be a happy camper.

Hirsheimer and Hamilton may be big names in the food world, but they haven't forgotten that most of the world's cooking is done by regular folks who juggle jobs and family and likely lack fancy appliances. Canal House Cooking Volume 8 shows us how to serve delicious, healthful meals with a minimum of fuss. Pour yourself a Prosecco and get ready to bring a little Italy to your table.

Note on the images: the images come from (and are owned by) The Canal House Cooks Lunch, click through the link to learn more about Christopher Hirsheimer and Melissa Hamilton's take on food. Don't forget to visit their website and blog.

Andrews McMeel Publishing, 2013
ISBN-13: 9780982739488
Source: Review (see review policy)
Copyright © cbl for Beth Fish Reads, all rights reserved (see review policy).

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Triple Visit to the Funny Pages

Little Alice Otterloop is just four years old but she has all the wit and wisdom of a girl about three times her age. Her adventures take place at preschool, when playing with friends, or at home with her family. Although Richard Thompson ended his syndicated comic strip Cul de Sac because of health problems, he has continued to put together collections of past strips so new readers can meet the force known as Alice.

Mighty Alice Goes Round and Round is a terrific introduction to the world of Cul de Sac and will appeal to most readers from about fourth grade to adults. I love how Thompson's humor can be read on several levels, making it accessible to both kids and their parents.

Through the strips in Mighty Alice Goes Round and Round, Thompson touches on a number of themes, such as brother-sister relationships, school, friendships, and family life. It's fun to tag along with Alice as she learns about Halloween, talks to the classroom guinea pig, celebrates Christmas, gets sick, and discovers the secrets of the world from her friend Dill and big brother Petey.

I'm already a fan of the comic Pearls before Swine, and I'm pleased that Stephan T. Patis's latest collection of strips is geared to middle grade readers. Youngsters will readily laugh at the animal characters' antics, from Rat's huge ego to the Crocs' never-ending schemes to capture Zebra and have him for dinner. Although Patis sometimes writes about politics, Beginning Pearls was compiled especially for kids, so the humor is all within their reach.

The book is divided by character, allowing newcomers to meet each animal up close and personal. I think my two favorite characters are Goat, who fancies himself an intellectual, and Zebra, who is trying to make peace with the fact that his nearest neighbors think of him as food. Rat and Pig have a complicated relationship, and educators and parents may want to talk about the former's selfishness and the latter's self-esteem issues.

Who doesn't love Snoopy? When Charles Schulz published the first syndicated strip of Peanuts in 1950, I'm sure he had no clue how popular his characters would become. Although Charlie Brown is the human hero of the comic, it's his dog, Snoopy, who takes center stage in the latest collection, Snoopy Cowabunga!.

I doubt I need to introduce Snoopy or his friends to any of you, so I'll skip that part. Instead, I'll give you a hint of the many roles the loveable beagle takes on in Snoopy Cowabunga!, some of which are favorites of mine. The two main themes in this book are Snoopy trying to be a writer and Snoopy as an athlete (playing all kinds of sports). There are also a few strips of Snoopy in the Boy Scouts and, of course, it wouldn't be a Peanuts collection without Lucy's psychiatry booth and Linus's blanket. Snoopy Cowabunga! makes great family reading for fans and newcomers alike.

This post will be linked to Kid Konnection, hosted by Julie at Booking Mama.

Mighty Alice Goes Round and Round (ISBN-13: 9781449437213), Beginning Pearls (ISBN-13: 9781449423032), Snoopy Cowabunga! (ISBN-13: 9781449450793)
Andrews McMeel, 2013
Source: Review (see review policy)
Copyright © cbl for Beth Fish Reads, all rights reserved (see review policy).

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Review: Big Nate Game On! by Lincoln Peirce

Are you familiar with Nate Wright? Although I've read reviews of other Big Nate graphic novels by Lincoln Peirce, Big Nate Game On! is the the first one I've read and it's a perfect choice for Children's Book Week.

The first thing I learned about Nate is that he definitely doesn't have a self-esteem problem. He's convinced he's the best at whatever he does. Now far it be it for me to discourage such a positive attitude, but, um, Nate doesn't exactly live up to his self-made reputation. Fortunately, his friends put up with him and he has just enough luck to see him through. His long-suffering coach is a little less tolerant, but coaching sixth-graders is no walk in the park.

The collection of comics in Big Nate Game On! lets us tag along as Nate makes a name for himself (not necessarily in a good way) in athletics. Each of the three sports he plays brings out a different aspect of his personality. On the BB court, Nate practices trash talking more than he does his dribble. During the summer, he tries to come up with a cooler baseball team name than the Chez Lindas, named after their beauty parlor sponsor. And when playing soccer, he has to overcome a bit of jealousy while convincing himself that he's the star of the team.

Nate, his friends, his coach, his cranky gym teacher, and even cats all add to the fun of this laugh-out-loud look at middle grade sports. You and your kids will get a kick out of Nate's antics. Take a look at the scan (click to enlarge it) to get an idea of just how much trouble Nate can get into.

Although you can certainly read Big Nate Game On! purely for fun, teachers and parents will find plenty to talk about, such as friendship, sportsmanship, coaching, jealousy, and playing fair. Although it might sound odd to suggest a collection of comics for a book club, I think this book would be perfect. Boys, especially, will laugh over Nate's efforts to outwit the coach, outplay the bigger boys, and outrun cats (he's scared of them!). Whether they read the book on their own or with others, young readers will love Big Nate Game On!

Here is a short video of Lincoln Peirce explaining how he comes up with ideas for Big Nate and demonstrating how he draws the gym teacher.

Buy Big Nate Game On! at an Indie or other bookstore near you.
Andrews McMeel, 2013
ISBN-13: 9781449427771
Rating: B+
Source: Review (see review policy)
Copyright © cbl for Beth Fish Reads, all rights reserved (see review policy).

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Weekend Cooking: Review: D'lish Deviled Eggs by Kathy Casey

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.

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I can't vouch for other countries, but in the United States, one of the classic picnic foods is deviled eggs. These popular appetizers also make their way to festive tables, especially at Easter and Passover, two holidays that feature a lot of eggs.

Kathy Casey's D'lish Deviled Eggs shows us how to elevate these treats from ordinary to gourmet, with flavors and garnishes for almost every occasion all year round. More than just a recipe collection, this cookbook offers advice on technique, presentation, and menus.

Right off, I was attracted to the beautiful photography in D'lish Deviled Eggs. Just take a look at the cover; those pretty eggs would brighten up any buffet spread. Most home cooks will be happy to know that just about every recipe includes a stunning photo of the finished, nicely decorated deviled egg. What's more, Casey includes a section on how to build the perfect egg, from the boiling and cooling all the way to the piping and topping. No need to feel intimidated, Casey is with you through the entire process.

I loved the section on pretty egg dishes as well as the list of eggy holidays. No month is complete without at least one serving of deviled eggs. From the obvious Fourth of July to the more obscure Dry Martini Day and World Egg Day to the why-not of Mother's Day and Valentine's Day, Casey has a recipe that eggs-actly [sorry!] fits the flavors of the day.

The recipes are surprisingly global; I found Thai curry eggs, smoked salmon eggs, Greek eggs, and Mexican salsa eggs. In between you'll find decidedly American recipes, such as Buffalo, onion mix, green eggs and ham, and ranch. Truly, there is something for everyone in this little gem of a cookbook.

I made the Sunny Roasted Red Pepper Deviled Eggs. The yolks are mashed with red pepper pesto, mayonnaise, Dijon mustard, orange juice and orange zest, smoked paprika, and red pepper flakes. The orange is very subtle and perfectly balances the heat of the mustard and hot pepper. They were delicious, and the garnish of sliced almonds and smoked paprika was as easy as it gets.

I cut the recipe down to make only four eggs. Because I was making them for recipe and taste testing only, I didn't pipe my filling, but I absolutely would do this (so easy to accomplish) if I were serving the eggs for company.

You might wonder about the worth of owning an entire book dedicated to deviled eggs, but I highly recommend Katy Casey's D'lish Deviled Eggs. It opened up a whole new world of party food, and I'm looking forward to getting out my egg platter and serving up some beautiful, tasty treats to our friends and family.

For more about Kathy Casey and eggy ideas, visit her website or follow her on Twitter.

Buy D'lish Deviled Eggs at an Indie or a bookstore near you. This link leads to an affiliate program.
Andrews McMeel Publishing, 2013
ISBN-13: 9781449427504
Rating: B+
Source: Review (see review policy)

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Weekend Cooking: Review: The Back in the Swing Cookbook by Barbara C. Unell and Judith Fertig

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.

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Although Barbara C. Unell and Judith Fertig wrote The Back in the Swing Cookbook for breast cancer survivors, it's really aimed at anyone who wants to embrace a more healthful diet. Thus it's fitting that I began reading this terrific cookbook in January, when—like most people—I vow to do better during the coming year.

As usual, I'll start with my thoughts about the design. I love the pink (for breast cancer) and teal color scheme of Back in the Swing, it's cheerful and adds a fun feeling to the book. I especially like the biggish, easy-to-read fonts used for the recipes and the more fun style of the many sidebars and boxes.

Scattered throughout the book, you'll find literary quotes, inspirational stories, quick fitness ideas, myth busters, and well-researched health and fitness information. Unell and Fertig have gathered a wealth of knowledge about staying healthy that deserves a second or even third read.

The recipes in Back in the Swing were based on a specific set of healthful foods and were developed to enhance flavor and still be easy to prepare. The authors concentrated on plant-based dishes, but many of the main dishes include lean meats and fish. The recipes call for common, real ingredients, although almond milk is often used instead of cow's milk. And best of all, the dishes are low calorie, full of nutrients, and very appealing.

Here are some of the recipes (I picked one from each chapter):

• Old-Fashioned Chocolate Pudding with Fresh Berries
• Spiced Blueberry Applesauce Muffins
• Sea Breeze Mocktail
• Thai Lettuce Cups
• Citrus Sesame Chicken Salad
• Cheese Tortellini with Artichoke-Roasted Red Pepper Sauce
• Island Fish Tacos with Fresh Pineapple Salsa

Don't they sound yummy? Unell and Fertig take a global approach to their diet, and I found recipes with European, Mexican, and Asian flavors.

The Back in the Swing Cookbook is a great choice for exploring new dishes and for helping you stay on track with your weight, fitness, and health goals. Even the most inexperienced cooks will feel comfortable cooking from this book. Unell and Fertig have made it very easy to serve healthful meals to yourself and your family.

Vegetarian/vegan alert: Most recipes in The Back in the Swing Cookbook would fit a vegetarian lifestyle. Vegans will have more trouble, but I encourage them to take a look for themselves.

Here's a great dish for a busy weekday night that can be eaten warm as a main dish with a side salad and then is good cold for a packed lunch the next day. It's also a wonderful for a picnic or pot luck.

Orzo with Spinach, Garbanzo Beans, and Feta
Serves 4

• 1½ ounces orzo pasta, cooked according to package directions (about 2 cups cooked)
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 2 cups baby spinach
• ¼ cup crumbled feta cheese (about 1 ounce)
• 1 tablespoon olive oil
• 2 teaspoons fresh lemon juice
• 1 garlic clove, minced
• salt and pepper to taste

Stir the pasta, garbanzo beans, spinach, and cheese together in a large bowl. In a small bowl, whisk the olive oil, lemon juice, and garlic together, pour over the pasta, and toss to blend. Season to taste. Serve warm, at room temperature, or chilled.

Buy The Back in the Swing Cookbook at an Indie or at bookstore near you. This link leads to an affiliate program
Published by Andrews McMeel, 2012
ISBN-13: 9781449418328
Rating: B
Source: Review (see review policy)
Copyright © cbl for Beth Fish Reads, all rights reserved (see review policy)

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Weekend Cooking: Japanese Farm Food by Nancy Singleton Hachisu

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, beer, wine, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. More information at the welcome post.

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I first fell in love with Japanese food when I lived in Hawaii a few decades ago. That's also where I quickly learned there was difference between what was commonly served in restaurants and what I ate at friends' houses. Restaurants (in those days) prided themselves on elaborate presentations, fancy techniques, and expensive ingredients.

Friends, on the other hand, often made noodle dishes, pickled vegetables, or grilled meats, simply prepared, full of flavor, and informally served. But of course we were all in our 20s and were living on grants or teaching assistantships.

In 1988, Nancy Singleton Hachisu, a Californian, moved to Japan "for the food but stayed for love." She met a Japanese farmer, accepted his marriage proposal, and now lives on an organic farm in a traditional Japanese farmhouse with him and their children. In Japanese Farm Food, Hachisu shares the story of her acclimation to her unexpected life, from discovering artisanal charcoal to watching shishimai (the lion dance), from her trips to the fishmonger to walking her fields, and from picking vegetables to working in the kitchen. Tucked between the recipes and the stunning photographs of Japan, the markets, the fields, and the food, Hachisu invites us to stop a moment to share some of these experiences with her.

Japanese Farm Food, however, is more than a memoir; it is also a very accessible cookbook. But the cookbook part is a little deceptive. By that I mean, my first reaction was to love the book for the information, photos, and narrative, but I paid little attention to the recipes. It was only on the second look that I realized just how many dishes call to me.

If you are unfamiliar with Japanese food and ingredients, you'll want to spend some time reading the early chapters, which cover the pantry, kitchen tools, and cooking techniques. Then turn to the back of the book, where you'll find a glossary, charts, resources, and more. Although Hachisu calls for some exotic-sounding items, like dried seaweed and chili-infused sesame oil, don't be put off. Even in my small town I can find most of these items at the supermarket and the rest at the health-food store. As always, my weak link is the seafood; we just don't have access.

The chapters are arranged in a logical way from appetizers and soups to noodles, vegetables, and meats, ending with sweets. My favorite sections are those concentrating on noodles and rice, the vegetables, and meat. On the other hand the ice creams, cordials, and dipping sauces look pretty good too.

Many of the recipes are very simple to make and call for just a few ingredients. For example, Zucchini Coins with Roasted Sesame, Turnip Greens with Soy Sauce, and Foil-Wrapped Broiled Salmon with Butter all have short ingredient lists and easy directions. Most of the dishes are foods for everyday meals, such as simple soups and grilled meats. However, let me be clear that I'd serve anything in Japanese Farm Food to company; the food is visually appealing and full of flavor.

For each recipe, Hachisu provides a personal story, the history of the recipe, or maybe a note about the ingredients. When appropriate, she offers variations, tips, storage information, and serving ideas.

I recommend Nancy Singleton Hachisu's Japanese Farm Food to a large range of cooks and readers. The narrative text will appeal to anyone who likes memoir, travel writing, and/or food writing. Cooks interested in Japanese cooking, simple cooking, Asian flavors, and organic and farm-fresh foods won't want to miss this book. Finally, vegetarians will find many dishes perfect for their diet and others that can be easily tweaked without losing flavor. Vegans should look through the book before they buy; I'm less confident about how useful this book will be for them.

For more about the author, follow her on Twitter or visit her website, where you can see some lovely photographs and check out her tour schedule. You can also find some recipes.

There are quite a number of recipes from the book I'd like to try, but I think this simple stir-fry might be near the top of my list.

Stir-Fried Celery and Red Pepper with Soy Sauce
Serves 6

• 2½ tablespoons best-quality rapeseed or light sesame oil
• 3 small dried red peppers, torn in half
• 5 cups (2250 cc) 1¾-inch (4-cm) julienned celery
• 2½ tablespoons organic soy sauce

Heat the oil over medium-high heat in a large frying pan. Add the peppers and cook until bright red. Turn the heat up to high and dump in the julienned celery. Toss several minutes over high heat, until the celery has lost its raw quality but still has a bit of crunch. Do not cook to the point where the celery is completely translucent. Throw in the soy sauce and toss for a couple of seconds to let the celery soak up the flavor. Serve in a medium-size bowl as a before dinner appetizer that stays on the table through the meal.

Buy Japanese Farm Food at an Indie or at a bookstore near you. This link leads to an affiliate program.
Published by Andrews McMeel, 2012
ISBN-13: 9781449418298
Source: review (see review policy)
Rating: B
Copyright © cbl for Beth Fish Reads, all rights reserved (see review policy)

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