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 Quite a while back I did a post on cookbooks for beginners.  I mentioned that I liked the layout of Williams Sonoma’s Tools & Techniques.  Well, lucky for me I got a copy of this book and I just love it.  This book is an invaluable resource for beginners and old timers alike.  Being on the latter end of the spectrum I found this book reinforced a lot of the things I already knew and helped me learn some new tricks.  It’s proof that you are never too old to learn new tricks.  I love the opening section on tools.  I think that it’s a great resource if you are trying to find just the right thing for your kitchen.  Not sure which pan to purchase - the beginning section of this book goes over the different advantages and disadvantages of cookware and helps you choose the right thing for your tastes. The technique section is great.  They cover all sorts of stuff from baking principles to how to filet fish with step-by-step photos.  The book also contains recipes for some of the classics like homemade pasta and lemon curd.  This book is a great resource to have on hand and an enjoyable read.  Yes, I said read.  What you don’t read through your cookbooks periodically?  Huh, I guess that’s just me. 

Recently, I picked up the book My Life in France.  I have to say I am really enjoying this book.  Julia Child helped to change home cooking forever and this book highlights her start with cooking and how she fell in love with it.  It’s incredibly fascinating to see her change from someone who never cooked to someone who’s life was consumed by cooking.  The book highlights her wonderful sense of humor and her love of food in a ways that you don’t get from watching her on television.  Her dedication to bringing French food to the masses was tireless and admirable.  She spent days testing recipes and rewriting recipes for an American audience.  The book highlights the ups and downs beautifully.  She had a passion for food that you just don’t find elsewhere and it shows through clearly in this book.  I would suggest this book to any real foodie or Julia Child fan.

 I love magazines, well most of you already know that.  This month’s magazines have all been devoted to the holidays and I have found a couple that really stand out.  The November issue of Gourmet is fabulous - they have included different holiday menus for you to review.  They have even done a vegetarian feast.  The dishes range from traditional to unique and over enough palates to please pretty much everyone.  As usual Gourmet does some interesting twists on classics like Pumpkin Pie with Plum Jam and sweet potatoes with miso butter. 

I would have to say my favorite of all the magazines I have read this month is Food & Wine.  This month’s issue is filled will all kinds of great tips on recipes and wines.  They also have a great piece on Gnocchi (something I really love).  Not only do they include great recipes for your meal, but they have an extensive dessert recipe list.  One of the desserts that caught my eye was the Pumpkin Cake with Caramel Frosting.  I am a sucker for anything caramel, so this may be one I have to try out.   

Good luck planning your menus - less than 2 weeks to go!

I’ve been looking at Dessert Techniques for quite awhile.  I am not sure why it took me so long to pick it up, but I am so glad I did. This book covers everything from buttercream frostings to choux paste.  If you have always wanted to know how the great dessert shops do it, then this book is for you.  The book covers the techniques, as well as recipes so you can test your new skills.  The book also covers baking equipment, terminology, and basic techniques.  They show the very basics like segmenting citrus to fancy techniques like chocolate decorations.  If you love baking and pastry as much as I do, then you will find yourself reading every single page of this great little book.  (Apparently, other readers have had a little trouble with the book.  They say if you are just starting out then this might not be for you.  This is according to some Amazon reviews.  I think it is a great book even for a beginner, but I thought you should know what others have said.)  If you want to find out more about it then click on the picture above to learn more.

I also picked up The Reach of the Chef by Rhulman today, so stay tuned for a review of that in the coming week. 

Here’s the cookbook my Mom picked up over the weekend.  I went to the bookstore and looked through it again to day.  Apparently, this is a book from a series of books created by the Maran family.  Looking through the book I noticed some things that were very helpful to a new cook.  The first being a listing and explanation of cooking utensils and pots and pans.  With all the options out there, it is nice to have an explanation of what each one does when you are just starting to cook.  They also have good section on buying produce and storing it.  Each recipe has step by step instructions with lots of illustrations.

I think it would be nice to see a similar book with 50 classic recipes for new cooks.  Everything from breakfast, lunch, and dinner to dessert.  What recipes do you think should go into the ultimate starter cookbook?

  This weekend I had a very interesting conversation with my Mom.  Mom has never really liked cooking all that much, but wanted to start learning a few of the basics.  So we went to Borders to check out some beginner cookbooks.  I was surprised by how few and far between good beginner cookbooks there are in bookstores.  The two that I have seen that I thought were pretty good were How to Boil Water from the Food Network and the new Williams Sonoma Tools & Techniques.  But…the funny thing was how my Mom saw them.  We had a great conversation and I could hear what she was saying loud and clear.  These two books are great for explaining the terms, tools, and tricks, but when it comes to making the recipes they are limited.  Well, the Williams Sonoma one isn’t really about the recipes, but How to Boil Water definitely is.  The issue my Mom had is they didn’t give photos or step-by-step instructions for new comers.  Mom said it was difficult as a new cook to understand the terminology and reading the glossary was a big help, but it really worked much better if she could see the actual recipe as it was being made.  We wound up finding a book for her, but I still thought it was limited.  It didn’t have the classic recipes that everyone wants to know.

I never really thought about how the lingo in cooking really makes it difficult for new cooks to start out.  I have taught myself that basics along the way, but I did it so long ago that I can’t remember how I got there in the first place.  My first food memories are from when I was very small child and I decorated cakes with my much older best friend.  I know cookbooks have been a great help to me, but trial and error is probably your best teacher.  I know when I royally screw stuff up I learn not to do it again the next time.  What suggestions do you have for someone just starting out?  Do you have any really great basic cookbooks to share with beginner cooks?

A Year in the Vegetarian Kitchen by Jack Bishop is a really great resource if you are interested in vegetarian cooking.  Jack Bishop is the executive editor of one of the best food magazine’s around - Cook’s Illustrated.  The book is broken down by the four seasons.  I love that each season is it’s own section, it really helps people new to cooking to understand the importance of seasonal ingredients.  I don’t know about you, but as the weather changes my cravings for food change too.  As fall comes here in New England I look forward to stews and soups, baked and roasted dishes, and warm from the oven desserts.  For a particularly hearty and delicious fall or winter dinner try Jack’s Winter Squash Risotto with Sage and Parmesan (on page 354-355)  You can see the recipe below with comments.  I am a fool for anything butternut squash and this risotto doesn’t disappoint.  It’s rich in butternut flavoring because of a little trick that Jack uses.  Jack suggests you take the insides from the squash and fortify your vegetable stock and what a difference it makes!  The other really wonderful thing about this recipe is roasting the squash, it really develops the flavor fully.  I can’t say enough good about this dish.  If you like butternut squash and risotto, then you can’t go wrong with this recipe.

This cookbook has everything - pizzas, salads, soups, pasta dishes, tacos, etc.  If you have a vegetarian in your family or you just enjoy having all vegetable meals every now and again, I highly suggest you check this cookbook out.  Many of Jack’s recipes are sure to get you out of the kitchen in 30 minutes or less. 

Without further ado, here’s the Winter Squash Risotto with Sage and Parmesan Recipe (from A Year in the Vegetarian Kitchen by Jack Bishop)

Ingredients

• 2 1/2 pounds winter squash, halved, seeds and strings removed with a spoon and reserved
• 3 Tbs.  unsalted butter, 1 Tbs. melted
• 1 quart vegetable broth
• 1 Tbs. olive oil
• 1 medium onion, finely chopped
• 2 medium garlic cloves, minced
• 1 1/2 cup Arborio rice
• 3/4 cup dry white wine (you can substitute more broth, if you don’t care for wine)
• 3/4 cup freshly grated Parmesan cheese, plus more for the table
• 1 Tbs.  minced fresh sage leaves
• Freshly grated nutmeg

Recipe Steps

• Move an oven rack to the middle position and heat the oven to 450 degrees.  Place the squash, flesh side up, on a rimmed backing sheet.  Brush the squash with the melted butter and sprinkle with salt to taste.  Bake until tender, about 45 minutes. Remove the baking sheet from the oven and set the squash aside.  When cool, use a spoon to scrape the flesh from the skins into the bowl.  Discard the skins and lightly mash the flesh with a spoon until smooth.  (You should have 1 1/2 cup to 1 3/4 cups.)
• Meanwhile, place the squash scrapings in a medium saucepan.  Add the vegetable broth and 1/2 tsp. salt and bring to a boil over high heat.  Reduce the heat, cover, and simmer until the flavor has been extracted from the squash seeds and strings, about 20 minutes.  Strain the mixture through a fine-mesh strainer to extract as much liquid as possible.(Do not wash the saucepan.)  Return the squash broth to the empty saucepan along with enough cold water to make 6 cups.(You’ll probably have to add 2 cups water.)  Bring the squash broth to a simmer.  Turn off the heat and cover to keep the broth warm.
• Heat 1 Tbs. of the remaining butter and the oil in a heavy bottomed medium saucepan over medium heat.  When the foaming subsides, add the onions and cook, stirring occasionally, until softened, about 4 minutes.  Add the garlic and cook until fragrant, about 1 minute.
• Stirring constantly with a wooden spoon, add the rice and cook for 1 minute.  Add the wine and cook, stirring often, until the wine nearly evaporates, about 2 minutes.  Add 1 cup of the hot broth and cook, stirring frequently, until the rice absorbs the liquid.  Continue adding the broth 3/4 cup at a time and stirring often until the rice is creamy (not soupy) and soft but still a bit al dente, about 25 minutes.(You probably won’t use all the broth.)
• Remove the saucepan from the heat and vigorously stir in the roasted squash, cheese, sage and remaining 1 Tbs. of butter.  Keep stirring with the wooden spoon until the butter melts, about 1 minute.  Adjust the seasonings, adding salt and nutmeg to taste.  Serve immediately, passing more grated cheese at the table.

Enjoy!!!

First of all, no this isn’t a book on Tyler Florence’s How to Boil Water television show.  It’s a book for beginners.  It’s marketed toward the college crowd, but it really is a great resource for anyone just starting out.  The book has recipes and information on everything a new cook needs to know.  It includes information on everything from shopping for food, to storing food, to making it.  I particularly love that it shows step by step how to do the basics, like dice an onion.  I also like that it gives new and old cooks tips on what tools you should have in your kitchen.  The book is filled with great photos and easy to use information.   I think it’s one of those great resources to keep in your kitchen, even if you don’t use the recipes.  The price is right at $14.47 over at amazon.com.  You can click on the icon above to go over to view it. 

I recently was fortunate enough to get my hands on a copy of Dorie Greenspan’s Baking (From my home to yours).  It’s probably become pretty clear that I love cookbooks and I love baking.  I love looking over the cookbooks at the bookstore and I have had my eye on this one for quite some time.  Dorie is probably most famous for the work she did with Julia Child, including the book she wrote called Baking with Julia.  She has to be one of the most well-known pastry chefs/baker around. 

This cookbook is fabulous.  It has a little bit of everything.  The chapters include Breakfast Sweets, A Cache of Cookies, Cakes of All Kinds, Pies and Tarts, Spoon Desserts, and Indispensables.  I have to tell you, there isn’t one recipe in this book that I would not like to try.  I love how accessible Dorie makes these recipes.  There are recipes for all skill levels.  Each sections contains great information including tips and tricks and storage of your baked goods.  I love that Dorie includes the classics and some new favorites to try.  She includes recipes for old favorites like brownies, carrot cake, and rugelach. 

I would say that having this book paired with Martha Stewart’s Baking Handbook and any new baker would be all set.  It’s a great place to start and truly yummy!

Okay, so it’s no secret that I love to bake.  I love desserts and I always make tons of them during an given week.  I picked up this cookbook over at William Sonoma.  I have to say the price was worth it, even if all I got was  my dad’s favorite dessert recipe ever, Caramelized Pumpkin Flan.  My dad absolutely loves anything custard and well, he was blown away by this one.  He keeps telling me that I need to make it again, I plan to on my next visit home.  It is truly a great dessert, especially around Thanksgiving, stay tuned at the end of this review for the full recipe. 

This cookbook is a great one.  The chapters include cookies, bars & confections, cakes, cupcakes & cheesecakes, pies & tarts, custards, mousses & puddings, frozen desserts, fruit desserts, and basic recipes & techniques.  I think one of the best chapters in the book is the basic recipes & techniques section.  This is an absolute life safer for those just starting out.  They give you step-by-step techniques for making pie and tart crusts, making frozen desserts, and a really great glossary.  They have a great section on all the kinds of chocolate and techniques for working with them. 

I am a fan of fruit desserts, so I really enjoy that chapter.  I also inherited the custard gene from my dad, so I really love that section.  I think this is a great resource for anyone interested in trying out some new desserts.  The book contains both classic recipes and interesting new twists, so it’s a great resource for the first time dessert baker.  Without further ado, Jim’s favorite dessert ever, Caramelized Pumpkin Flan. 

Caramelized Pumpkin Flan (from Williams Sonoma’s Desserts Cookbook)

• 3/4 cup sugar
• 1 1/2 Tbs. water
• 3/4 cup light (single) cream
• 1/2 cup pumpkin puree
• Grated zest of 1 small orange
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• Pinch of ground nutmeg
• Pinch of salt
• 2 eggs, lightly beaten
• 1/2 tsp. vanilla extract

Preheat oven to 325° F.

In a small saucepan over low heat, combine 1/2 cup of the sugar and the water, stirring until the sugar dissolves.  Raise the heat to high and cook without stirring until the liquid is caramel colored and has a faintly burnt aroma, 6-8 minutes; do not allow to burn.  Remove from the heat and pour carefully into four 1/2 cup (4 oz) custard cups or ramekins, tilting them to coat the bottoms and sides.  Set aside.

In a saucepan over medium heat, warm the cream until small bubbles form along the edges of the pan; do not allow it to boil.  In a bowl, combine the pumpkin, the remaining 1/4 cup sugar, the orange zest, cinnamon, ginger, nutmeg, and salt.  Stir to mix well, then stir in the eggs.  Mix in the warm cream, a little at a time.  Stir in the vanilla until smooth, and pour into prepared dishes.  Place in baking pan and pour hot water into the pan until it comes halfway up the sides of the cups.  Cover the pan with aluminum foil.

Bake until set and knife inserted in the center of the flan comes out clean, about 45 minutes.  Carefully remove from the water bath and let rest on a wire rack for about 30 minutes, then cover and chill well. 

At serving time, run a knife around the inside edge of each dish and invert each flan onto a small individual plate or into a shallow bowl, allowing the caramel at the bottom of the cup to drizzle over the top of the flan.  Serve at once.

Serves 4.