Tag: cookbooks

Vegging Out with Karen Page, Author of The Vegetarian Flavor Bible

by in Cookbooks, October 30, 2014

Vegetarian Flavor Bible
When it comes to cooking for your palate, you can count on husband-and-wife duo Karen Page and Andrew Dornenburg’s Flavor Bible. The tome not only received an award from the James Beard Foundation, but was named one of the 10 best cookbooks of the past century by Forbes. Now Page and Dornenburg are back, but this time they’ve gone vegetarian. Their 554-page reference book, The Vegetarian Flavor Bible, uses the same approach to plant-based cooking as their bestseller. In addition to the history of vegetarianism, you can find an A-Z guide to herbs, spices and other seasonings, learn which techniques work best for which veggies and a stock list of flavor affinities for each ingredient. For instance, soba noodles have 16 suggested combinations like marrying them with greens, lime, sesame oil, soy sauce and tofu. Sound good? We think so. Not so much a cookbook as it is a culinary guide, the Bible is an indispensable manual for anyone looking to eat a varied, vegetable-driven diet.

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Thinking of Going Paleo? Nom Nom Says, Yes!

by in Cookbooks, October 25, 2014

Nom Nom Photo
You don’t have to eat just like a caveman to call yourself Paleo. Or at least that’s the attitude of Paleo blogger and cookbook author Michelle Tam, creator of NomNomPaleo.com and the book, Nom Nom Paleo: Food for Humans. “I’m not a slave to ‘this is exactly Paleo,’” she says. “Cavemen ate bugs and raw meat.” For Tam, the real goal of eating Paleo is to make smart choices and be more conscious of where your food comes from and how eating it makes you feel. Oh, and it’s got to taste good too!
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Chatting with Amy Chaplin: At Home in the Whole Food Kitchen

by in Cookbooks, October 23, 2014

At Home in the Whole Food Kitchen
Ever since her childhood in rural Australia, Amy Chaplin’s diet has revolved around whole foods. After 20 years of cooking around the globe, the New York-based private chef, teacher, recipe developer and writer — her work appears on this very blog every week — is sharing this nurturing lifestyle in her first book, At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well (Roost Books). Through more than 150 recipes — and a slew of striking minimalist photos—for soulful vegetarian and vegan dishes like cherry coconut granola with extra virgin olive oil, millet cauliflower mash and roasted acorn and Delicata squash salad strewn with wheat berries and bitter greens, the former chef of the celebrated East Village vegan restaurant, Angelica Kitchen, illuminates the simplicity and creativity of eating healthy. Read more

How to Cook Fish (Really!): A Chat with Oceana’s Ben Pollinger

by in Cookbooks, October 13, 2014

School of Fish
Alaskan Coho salmon burgers and roasted monkfish steaks are mainstays of power lunches at Oceana, the upscale, marble-bedecked New York seafood shrine adjacent to iconic Rockefeller Center. Since 2006, executive chef Ben Pollinger has lured in diners with his refined cooking. He’s held on to a coveted Michelin star, successfully transitioned Oceana into new, mammoth-sized digs, and now the ambitious New Jersey native has just released the informative School of Fish (Gallery Books) with Stephanie Lyness. Through more than 100 recipes, ranging from a baked dorade filet emblazoned with potato scales and paired with Swiss chard, to roasted lobster with basil-garlic butter accompanied by olive oil crushed potatoes, Pollinger squashes the myth for kitchen newbies and skilled home cooks alike that preparing seafood always makes for mystifying, grueling work. Read more

The Skinnytaste Cookbook: Light on Calories, Big on Flavor

by in Cookbooks, Uncategorized, October 2, 2014

Skinnytaste Cookbook Cover

What does skinny taste like? Just ask Gina Homolka. For six years, low-fat foodie Gina Homolka has been satisfying the tastebuds of a loyal following with her Skinnytaste blog. Her recipes reflect her own eating philosophy — delicious, healthy, seasonal dishes that also just so happen to be low in calories and fat. This month she debuts The Skinnytaste Cookbook: Light on Calories, Big on Flavor.
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The Chef’s Take: Kabocha Squash Soup from The Fat Radish

by in Chefs and Restaurants, Cookbooks, October 1, 2014

Fat Radish CookbookThe Fat Radish, which opened in 2010, is one of those perfect New York City restaurants. The uncomplicated, slightly British, vegetable-focused menu traces the seasons with local as its mantra. The design is that effortless combination of reclaimed barnyard and weathered industrial chic. The atmosphere is friendly and welcoming. And the folks in the seats all look as though they might have just walked off the set of Girls. All the pieces come together courtesy of owners Ben Towill and Phil Winser, self-taught cooks who are passionate about good ingredients, great design, and feeding guests well.

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Embracing a New Old-Fashioned Take on Healthy Eating

by in Cookbooks, June 25, 2014

nourished kitchen cover
Sustainable. Gorgeous. Rich in nutrients. These are three ways The Nourished Kitchen captures the fresh and simple elegance of food. In her new cookbook, blogger and real-food proponent Jennifer McGruther – who favors the likes of bone-enriched broths and fermented goods — entices readers to once again get their hands dirty in the kitchen.

What are you growing in your garden this year?
This time of the year, we’re just starting our garden, as mountain living means that snow can linger into June and arrive again in September.  This year, my family is planning to plant lettuce, hearty greens, radishes, carrots and a wide variety of mints. Chocolate mint and mountain mint are always favorites.

Do you have a favorite seasonal food or dish, something you look forward to every cooking year?
Every season brings something I cherish, some recipe my family looks forward to all year. In summer, it’s true sour pickles, seasoned with dill, garlic and spice. Pickling cucumbers enjoy such a short season. I buy them by the case, pack them into stoneware crocks and ferment them with a spiced brine until they come out sharp, salty and sour. Fall brings quince, and I like to pair it with apples and pears in a simple sauce, or to poach the quince and drop them into flaky pie crusts. In winter, I lean on savory winter squash pies and stews of root vegetables, grass-fed beef and broth. In springtime, it’s lovage soup — all clean and bright in flavor, but still warm enough to take the edge off the cold evenings of spring.

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For the Love of Vegetables: Recipes That Celebrate Produce, Year-Round

by in Cookbooks, May 19, 2014

beekman vegetable cookbook

The journey of Josh Kilmer-Purcell and Brent Ridge from New York City executives to country farmers has been well-chronicled — on the reality TV show The Fabulous Beekman Boys and in their best-selling cookbook The Beekman 1802 Heirloom Cookbook (both named after their historic home in upstate New York, Beekman 1802). Combining their business savvy with their love of the land and what it can produce, the duo have become well-known for turning a struggling goat farm into a thriving enterprise, producing goat’s milk soap, artisanal cheese and a cornucopia of vegetables.

Their latest book, The Beekman 1802 Heirloom Vegetable Cookbook: 100 Delicious Heritage Recipes from the Farm and Garden, is year-round celebration of what they grow, and delicious ways in which home cooks can share in the bounty.

What’s a good way to expand your vegetable palate beyond the basics?
When in doubt, roast. Nearly any vegetable can be tossed in olive oil and salt — and red pepper flakes if you like them — and roasted in a 375 to 400 degree oven until browned and softened. It works with everything from the hardest winter squashes to delicate hearts of romaine lettuce. If there’s anything you’re curious about, buy it, roast it, and chances are, you’ll love it.

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When It Comes to Greek Yogurt, Thinking Outside the Bowl

by in Cookbooks, May 8, 2014

greek yogurt

Cookbook author Toby Amidor is a registered dietitian, a mother of three and a regular contributor to Healthy Eats – which might just be some kind of nutrition intelligence trifecta. She has long been a fan of Greek yogurt, not only for the flavor but also for the numerous dietary benefits it bestows. Her passion for the tangy ingredient inspired a compilation of over 130 delectable recipes, The Greek Yogurt Kitchen, out this week. Here, she talks about why Greek yogurt has a range that exceeds the usual parfaits and smoothies — although those, of course, are always great too.

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The Chef’s Take: Vegetable Soup with Pesto from Jody Williams

by in Chefs and Restaurants, May 7, 2014

soup

At both branches of Buvette, Jody Williams’s restaurants in New York City and Paris, sumptuous small plates are served throughout the day from 8 a.m. until 2 a.m. in cramped spaces that ooze French-country charm. In the morning, croissants and steamed eggs are on the menu, and at night, pâtés and French-leaning tapas appear.

Whatever the time of day, Williams has considered how to make every morsel served feel extra-special. “We cook with a certain sense of purity and emphasize whole, natural foods. I put a lot of thought into what’s coming into my restaurant and what’s going into my pots and pans,” she explains. “Certainly soupe au pistou,” says Williams of the classic vegetable soup with pesto, “is flush with health and nutrients.”

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