Cookbook Review Day

Today I want to talk about some new cookbooks that I recently received.  I have become very particular about the cookbooks that grace my shelves these days, and that is for one reason really, room.  My coobook shelves are literally bursting, I have filled all the shelf space and have now started stacking them on top of the shelves. So when I really want a new cookbook, I really need to think about it and think about whether or not it is worthy of my precious space. I decided that both of these books today are worthy of my space, and I actually got rid of one little used book to make room.

This first one is simply one of the most beautiful cookbooks I have ever seen.  Spain And The World Table is a compilation of Spanish recipes from the most highly respected Spanish chefs. From the Culinary Institute of America, this book takes recipes created by such greats as Jose Andres and Norman Van Aken and presents them in a way which they can be recreated by the home cook.  Martha Rose Shulman, whose work I am very familiar with, provides the writing and commentary all throughout the book.  Yet it’s not just a cookbook. This is also a reference book.  Anything you ever wanted to know about Spanish cuisine is in this book.  After a recipe Mission Figs stuffed with blue cheese is a reference page full of details about Spanish cheeses, after a recipe for Consomme with Saffron, we get a tutorial on saffron and when and where we should use it- and is it worth its hefty price tag?  There are bits about the different regions of Spain, and I have to say, there is a lot of information in this book, but it’s presented in such an accessible way.  The book itself is beautiful enough- with a picture for almost every single recipe, that if I had a coffee table, this would be on it.

The caveat is that I haven’t cooked out of it yet, so I can’t attest to the nature of the specific recipes. However, reading through several of them that caught my eye, they don’t seem particularly difficult or too avant garde to give them a whirl in my home kitchen.  Every once in a while a recipe will mention a lengthy reduction or there is one recipe specifically that uses a foam- where did I put that foam-making device anyway?  But overall, they really seem geared toward the home cook, and give us an opportunity to try at home the dishes that the world is talking about.  Spanish cuisine is hot right now- but there are so few cookbooks devoted to the cuisine that this is a very welcome addition to my world parade of cookbooks.  With recipes like Hazelnut Passion Fruit Ice Cream, Lamb and Roasted Pepper Ragout, Sea Scallops with Green Raisin Salsa, and Mango, Scotch Bonnet, and Sesame Mojo, this is a book I could read through several times over and not get bored with it.  I can’t wait to give some of these recipes a whirl.

The second book I wanted to mention today is more fun and less intensive than the Spanish tome, but an equally wonderful addition to my cookbook collection.  Grilled Pizzas and Piadianas brings the art of grilled pizza back home where it belongs.  It wasn’t that long ago that Andy and I figured out just how to make a grilled pizza in the first place.  A careful ballet of flipping crust and adding toppings at just the right time elevates pizza to a whole new level.  This book shows us exactly what we could be doing to make it easier, as well as gives us a virtual parade of pizza topping ideas.  As an example, The New Orlean pizza has blackened crawfish, Andouille sausage, fontina cheese, and a spicy apricot sauce as it’s toppings.  I would have never thought of those toppings for pizza- but now that I’ve seen it, it sounds and looks amazing. The Moroccan pizza is topped with curried chicken, roasted garlic and kalamata olives, The Millenium is topped with ground lamb, feta and cucumber!  There are dozens of new pizza ideas here, and every turn of the page gives me a new mouth-watering picture, and the desire to make pizza!

Then there’s the piadinas. What exactly is a piadina? Well, it’s like a flatbread sandwich.  It’s sort of like making a pizza dough and then rolling it around toppings like a wrap, and apparently, they are very popular in Italy. These also look amazing!  Piadina Firenze is stuffed with grilled eggplant and peppers, and is one I’ll be trying when the eggplant comes up in the garden. There’s also a special chapter here for my husband, who is always wanting to make a dessert on the grill.  We have an Apple Tart- a pizza crust topped with cinnamon glazed apples and almonds, a Grilled Banana Split, and something called The S’more, a pizza topped with chocolate, graham crackers and marshmallows!  There are also tips on throwing the ultimate grilled pizza party as well as suggestions for beverages that accompany some of the pizzas.  I have to say, as much as I love this book, this would have made a fantastic Father’s Day gift for Andy, since he’s always wanting to make grilled pizzas.  We’ll be taking this book for a spin this weekend if the weather cooperates.

Uncategorized - by Erika

118,531 thoughts on “Cookbook Review Day”

  13. First of all I want to say awesome blog! I had a quick question which I’d like to ask if you do not mind.
    I was interested to find out how you center yourself
    and clear your thoughts before writing. I’ve had trouble clearing my thoughts in getting my thoughts out.
    I do take pleasure in writing but it just seems like the first 10
    to 15 minutes are generally wasted just trying to figure out how to begin. Any suggestions or hints?
    Thanks!

  15. Eternally grateful recognizing potential healing power connections formed amongst peers sharing similar journeys building relationships grounded mutual respect empathy kindness supporting uplifting one another along paths chosen ultimately defining truck accident attorneys

  20. Hey fantastic website! Does running a blog like this take a massive amount work?
    I’ve virtually no knowledge of computer programming but I was hoping to
    start my own blog soon. Anyways, should you have any recommendations or tips for
    new blog owners please share. I understand this is off
    topic nevertheless I just had to ask. Thank you!

  30. Nowadays, a large number of individuals face challenges in maintaining a healthy weight.
    Sedentary habits often lead to poor dietary choices, turning weight
    control a growing challenge.

    What many don’t realize is that gut health has
    a significant impact on fat storage. An unhealthy gut often leads to weight retention, making it harder to burn calories.
    For this reason, a shift is happening towards holistic methods for
    managing body weight.

    Studies show that specific microorganisms may aid in digestion, contributing
    to improved digestion. With a well-balanced digestive system, one can experience enhanced energy levels.
    With increasing awareness, there is a growing demand for ways
    to naturally enhance metabolic activity.

    https://consumerscomment.org/leanbiome-review/

  34. Thank you a bunch for sharing this with all of us you really know what you’re talking approximately!
    Bookmarked. Please additionally visit my site =).
    We may have a hyperlink alternate arrangement between us

  44. After I initially commented I appear to have clicked on the -Notify me when new comments are added- checkbox
    and from now on each time a comment is added I recieve 4
    emails with the exact same comment. Perhaps there
    is a means you are able to remove me from that service?

    Thanks a lot!

  49. Pretty component to content. I simply stumbled upon your site and in accession capital to claim that I acquire in fact enjoyed account your weblog posts.

    Any way I’ll be subscribing in your augment and even I fulfillment you get entry to persistently rapidly.

Leave a Reply

Your email address will not be published. Required fields are marked *