Many cook books can be drab reference affairs, written with little imagination or content that will offer some insight to the author's objectives and approach to cooking.
These reviews will be done by Nancy Little, unless otherwise noted.
Last week, I went up to Frankenmuth, Mich. It is a German type villiage that is famous for it's quaint cheese, fudge, and sausage shops. It is also known for it's two large restaurants owned by brothers. One is called Zynders and the other is the Bravarian Inn. Both serve thousands of family style meals a day. Another "must" place to stop is Bronner's Christmas store.
We went to several kitchen and book outlet stores. I found this cookbook at one of the stores and it was marked only $10.00. It was a real find for me, because like a lot of people I'm watching my weight, and it has all of the nutrients listed at the bottom of each recipe.
It is titled
Favorite Brand Name Best Loved "Light Recipes." It is put out by Publications International, LTD. It is a hard cover, very easy to read, book. The recipes can be followed by a beginner but can also be used by anyone wanting to give a nice dinner for friends.I have only had the book for a week but I have used two of the recipes. The Onion Soup on page 40 and the Sweet and Spicy Pork Tenderloin on page 100 were both very good.
ONION SOUP with CROUTON CRUST
Onion Soup
1 tablespoon vegetable oil
3 pounds large yellow onions, halved and thinly sliced
3 tablespoons all purpose flour
2/3 cup apple brandy or water
5 cups low sodium beef stock or broth
2 1/3 cups low sodium chicken stock or broth
1 tablespoon snipped fresh thyme leaves or 1 teaspoon dried
dried thyme
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
Crouton Crust
8 slices {1/2 inch thick} whole wheat or white French bread
3/4 cup {3 ounces} shredded Alpine Lace Reduced Fat Swiss
cheese
1. To make the Onion Soup: Spray a 6-quart Dutch oven or stockpot with nonstick cooking spray. Add the oil and heat over medium-high heat.
2. Add the onions and cook, stirring occasionally, for about 10 minutes or until browned and caramelized. Stir in the flour, then the brandy. Bring to a boil.
3. Add both of the stocks, the thyme, pepper and salt. Return to a boil, then reduce the heat to low and simmer, uncovered, for 30 minutes.
4. While the soup simmers, make the Crouton Crust: Preheat the broiler. Place the bread slices on a baking sheet and broil until nicely browned on both sides. Remove the bread slices from the baking sheet and set aside.
5. Place 8 ovenproof soup bowls on the baking sheet. Ladle the soup into the bowls and top each with a crouton. Sprinkle crouton and soup with the cheese. Broil 6 inches from the heat for 1 or 2 minutes or until cheese is melted and bubbly.
Calories 273 Fat 5 g Cholesterol 10 mg Sodium 366 mg
SWEET AND SPICY PORK TENDERLOIN
2 teaspoon dried tarragon leaves
1/2 teaspoon dried thyme leaves
1/8 to 1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
Dash salt
1 pound pork tenderloin, trimed and cut crosswise into
1/2-inch pieces
2 tablespoon margarine, melted
1 1/2 tablespoons honey
In a small bowl, combine tarragon, thyme, peppers and salt; blend well. Brush both sides of each pork piece with margarine; sprinkle both sides with the seasoning mixture. Arrange tenderloin pieces on the broiler pan. Broil 5 to 6 inches from the heat source, for 2 minutes per side. Remove from the broiler. Brush the top side of each piece with honey. Broil for an additional minute. Place pork pieces on the serving plate.
Calories 219 Fat 10 g Cholesterol 79 mg Sodium 158 mg
Rating 
JUSTIN WILSON'S "EASY COOKIN' " By Justin Wilson; Review by J.Little (c) 1998
"Easy to cook and easy to eat." This statement just about sums up Cajun humorist and world re-knowned chef, Justin Wilson's latest book. This is the companion book to the author's National PBS Television series and a must for every serious Cajun cook. Peppered with his folksy country humor, cajun double-talk and common sense approach to good food, the author has compiled a book of Southern Louisiana Cajun cooking at it's best. This is a book for every Justin Wilson fan or anyone who trulyloves easy country coooking!
The following is a recipe from the book's Main Course section;
CHICKEN a' la CREOLE
"Dis Chicken a' la Creole is fixed dis easy way to help peoples who don' have time to cook, which mos' peoples like to do, including me."...Justin Wilson
Makes 6 servings
1/4 cup dried onions
1 tbsp dried green onions
1 tbsp dried parsley
1 tsp garlic powder
4 cups water or chicken stock
1 cup dry white wine
1 cup Rotel spiced tomatos
3 tbsp steak sauce
1 to 2 tsp louisiana Hot Sauce or 1/2 tsp cayenne pepper, as you like it
4 cups canned, peeled tomatos
4 cups boneless, boiled chicken pieces from a chicken boiled in water to cover.
1 tsp dried mint
Mix the onions, green onions, parsley and garlic powder with 2 cups of the water or chicken stock and set aside. Let this mixture soak for about 1 hour.
Meanwhile, combine the remaining water or stock, the wine, tomatos, steak sauce,hot sauce and peeled tomatos in a large pot and cook for about 30 minutes over a low fire.
Add the re-hydrated vegetables and liquid to the pot and stir well. Add the chicken and mint and stir well. Place the lid on the pot and cook over a low to med-low fire for1 to 1 1/2 hours. Serve over cooked rice.
JUSTIN WILSON'S "EASY COOKIN' "; ISBN 0-688-15264-3 is published by:
WILLIAM MORROW & COMPANY
1350 Avenue of the Americas
New York, NY 10019 and retails for $25.00 at fine bookstores.
Document ID: Wilson
Rating:
When I first picked this book up, I literaly could not put it down. It is a FUN book. This book is a must for all the boomers like myself who treasure the bygone era of the silver screen and television Cowboy Hero. Containing over 300 recipes from the World's Greatest Cowboys, the authors have added anecdotes, quotes , photographs and interesting biographical info on all your western heros from Bill Boyd to Yosemite Sam. There are even fun games requiring you to match your favorite western star to his horse, sidekick or even the movies he appeared in. This book is truly a labor of love and the authors are to be commended for compiling a work of authentic Americana:
The following is a recipe from the book's "Watering Hole" (beverage ) chapter;
"If you get a recipe from Jack Elam.
take my advice: Don't eat it!"-Gene Evans
TEMPLE BUT NOT SHIRLEY
3 parts Cutty Sark
1 part water
ice cubes
Mix. If not satisfied, repeat the same,
again and again. Add a few salted peanuts
for food value. Makes 1 serving.
Jack Elam, actor
The All American Cowboy Cookbook; ISBN 1-55853-365-6 is published by:
Rutledge Hill Press
211 Seventh Avenue North
Nashville, Tennessee 37219 and retails for $14.95 at fine bookstores.
Document ID: Clark & Evan
Rating:
NOW YOU'RE COOKING: EVERYTHING A BEGINNER NEEDS TO KNOW TO START COOKING TODAY By Elaine Corn; design and illustrations by Daniel McClain; Review by J. Little (c) 1998
If there was ever a book for the kitchen novice, this is the one. Winner of the Julia Child Cookbook Award as well as the coveted James Beard Cookbook Award for 1995, this book is a complete, comprhensive, step by step guide through the kitchen and into the dining room. It's written in a clear, concise format without being condecsending for people who can't, don't or won't cook. The author's straightforward "believe you can" format helps to eliminate the intimidation most beginners are confronted with.
Chapters ranging from "Your First Step" to "Using up the small stuff without recipes" (A chapter that taught me a few things) are rich in margin notes and well constructed recipes that not only tell you what to do, but also why you're doing it. I believe this book is a must for anyone desiring to attain the knowledge and confidence required of a good cook: The following recipe is from the book "Sautee Workshop #1" chapter;
SAUTEED CHICKEN BREASTS
Best cookware - 12-inch sautee pan (skilet)
Best equiptment - Cutting board and chef's knife
Handiest tool - Tongs
This dish is simple and plain. If you've bought very fresh breasts, the flavor will be pronounced. You have to watch the pan, but you don't have to babysit it.When the chicken is going along nicely, you can microwave a side dish of sliced carrots, asparagus, green beans or peas. If you want rice or potatoes, make them first and keep them covered in a 150 degree oven.
Serves 4
4 boneless chicken breasts, skin on or off
Salt and pepper to taste
1 tablespoon fresh chopped parsley (leaves, not stems)
1 tablespoon olive oil
1 tablespoon butter **oil heated with butter let the butter get hotter than it could
by itself
DO THIS FIRST:
1. Wash the chicken breasts. Pat them dry with a paper towel and put them on a plate
2. Sprinkle the breasts with salt and pepper and have the plate convenient to the stove.
3. Chop the parsley and leave it on the cutting board.
4. Get out a large, good-looking serving platter. this is your last chance to wipe up any mess before you cook and eat.
DO THIS SECOND:
1. Put the olive oil and butter in the skillet. Turn the heat to high.
2. When the butter foams, put the chicken in the pan with your hands, skin side down.
3. Let the pan heat up again until the chicken crackles. Now reduce the heat tomedium (or medium-high), so the chicken continues to crackle but does'nt burn or stick.
4. During sauteing, shake the pan now and then to make sure thechicken is loose, but don't move the pieces or pick them up any more than necessary.
5. After 5 or 6 minutes, when the underside is golden brown, flip the breasts over, using tongs.Keep sauteing over even heat for 5 or 6 minutes more. (See, When Is It Done?, page 74.) Pay attention !
WRAPPING IT UP:
1. Take the chicken from the pan with tongs (or a spatula) and put it on the good looking platter.
2. Garnish with lots of parsley and serve with the pan juices poured on top.
NOW YOU'RE COOKING, ISBN 1-883791-00-6 is published by Harlowe and Ratner, 5749 Landregan Street, Emeryville, CA 94608 and retails for $ 24.95 at fine bookstores.
Document ID: Corn
Rating:
Rating System
1)to follow.2)still vague, boring.3)stimulating, reipes fairly easy to follow.4)content. Clear,concise, recipes very easyto follow.5)is very stimulating, holds readers interest.Recipes are very detailed and and easy toexecute.. An asset to any collection.Get Sponsored
