Ten 30-Minute Cookbooks

Written Monday, March 1st, 2010 by Anne Coleman

There's no doubt Half Hour Meals is a fabulous quick-cook resource, but we're certainly not the last word on 30-minute meals. Here are 10 fabulous cookbooks to add to your collection of fast food finds.

1. Dawn Hall - Notice how this isn't a book, but rather a category Dawn's signature formula is 7 ingredients and 30 minutes. Each and every one of her books is one you'll want to have in your collection. Super-Simple 30-Minute Menus is just one of her books that tackles the time issue.

2. Rachael Ray - Likewise, Rachael focuses on getting dinner done in 30 minutes or less. All of her books are worth a look, but her 30-Minute Meals book continues to be a favorite.

3. Diabetic Meals in 30 Minutes or Less by Robyn Webb - People can get bogged down quickly when trying to ome up with meals for special health issues. This book gives you two for one!

4. The 30-Minute Vegan by Mark Reinfeld and Jennifer Murray - Yes, you CAN have your vegan cake and eat it, too - in under 30 minutes!

5. The South Beach Diet Quick & Easy Cookook by Arthur Agatston- Yep, even South Beachers can get their meals done in under half an hour.

6. The 5:30 Challenge: 5 Ingredients, 30 Minutes, Dinner on the Table by Jeanne Besser, Susan Puckett - I think that title is self-explanatory and one you don't want to miss!

7. 30 Minute Asian Meals by Marie Wilson - Asian from a restaurant always seems so fast, but duplicating it at home can be anything but quick. This book is your rescuer!

8. Pillsbury 30-Minute Meals - Pillsbury is a name you can trust, from products to advice, and this book has 230 recipes in it - a sure hit!

9. Bon Appetit 30-Minute Main Courses - From the editors of the all-things-delicious food magazine, this is a book with main courses that are a little more special than your everyday fare.

10. Ciao Italia Pronto!: 30-Minute Recipes from an Italian Kitchen by Mary Ann Esposito - Quik Italian? Yes! This book, from one of the most influential Italian cooks ever, is one you need to have on-hand.

Cookbook Review: The Entertaining Encyclopedia

Written Tuesday, December 1st, 2009 by Penny Hawkins

Denise Vivaldo is a culinary consultant whose advice and services are much sought-after within the cooking community.  With expertise in food styling, recipe development and testing, food writing, and professional culinary training, there is no doubt that Ms. Vivaldo can be considered a true authority on cooking and food-related topics. In her latest book, The Entertaining Encyclopedia, she successfully de-mystifies the whole process of planning and pulling off a successful party by walking her readers through party planning step-by-step.

In Part I of the book, Ms. Vivaldo takes all the guesswork out of party planning and execution by breaking down the entire party planning process into separate componets that she calls "Essential Party Elements". Each of these "essential elements" contains sub-sections that explain in detail anything and everything the potential host or hostess needs to know about that specific topic. For example, in the section called Essential Element 3: Decor, she walks her readers in detail through such topics as the importance of ambiance, choosing linens, china, flatware and glassware, centerpieces and flowers, pulling your party look together, and party favors. Each section is extremely thorough and contains lists, diagrams, hints and tips that tell you everything you need to know to ensure success.

In Part II, Ms. Vivaldo covers Recipes and Menus, providing "essential recipes" for everything from appetizers to beverages. The menus are impressive, and yet none of them requires hours in the kitchen or specially-orderd expensive ingredients. You can pull off any of these menus with a trip to your local store! In addition, she helps give your inspiration a kick-start with a fun list of party theme ideas complete with recipes and tips to make your themed party a success. From Afternoon Tea to a Hawaiian Luau, there are lots of fun themes to choose from. My husband and I chose her "German Feast" theme for a dinner party we had for our new neighbors (one of whom is from Germany). Our party was a big success, and our neighbor appreciated that we brought him a little taste of his homeland in a new place. In fact, he got quite sentimental over the Red Cabbage with Apples, which he said tasted just like his grandmothers (it was savory, sweet, and delicious!).

Part III of The Entertaining Encylopedia contains a handy reference guide that explains and defines terms and techniques used in the book. Don't know what "Mise-en-place" means? Confused about the difference between crostini and bruschetta? Part III has the answers, explained in an easy-to-understand manner for cooks of any level.

I highly recommend The Entertaining Encyclopedia as the only book that hosts and hostesses of all experience levels will need to plan and execute a successful party.  With this wonderfully thorough guide, there is no need to consult multiple cook books, ettiquette guides, or other references...absolutely everything you need to know is here!

Note: For those of you who will be attending Camp BlogAway next year, Denise Vivaldo will be one of the featured speakers! Please be sure to visit her website to find our more about Denise.

Try this amazing recipe from the book! Thanks to Denise and to Trina Kaye at The Lisa Ekus Group for providing the recipe and cover art.

                                                      Pear Bread Pudding 

1. In a large bowl, using an electric mixer, beat flour, sugar, cinnamon, eggs, cream, butter, almond extract and vanilla until well combined. Fold in pears and bread.
2. Pour into prepared baking dish, cover loosely with foil and let stand for 15 minutes. Meanwhile, preheat oven to 325°F (160°C).
3. Bake, covered, in preheated oven for 30 minutes. Remove foil and bake for about 15 minutes or until top is golden brown.
4. Scoop into dessert dishes and drizzle with caramel sauce.

Tips: Italian-style loaf bread works best for this recipe. A standard sandwich bread doesn’t have enough backbone to hold up during baking.

Make a double batch of this recipe, baking in a lasagna or roasting pan baking dish and increase baking time to 55 to 60 minutes. If you need more servings, make double batches and rotate baking dishes in the oven partway through to ensure even baking.

Easy Extras: Garnish each serving with a few raspberries or sliced almonds. Stir in 1 cup (250 mL) semisweet chocolate chips when adding the pears.

Excerpt and recipe from THE ENTERTAINING ENCYCLOPEDIA: ESSENTIAL TIPS AND RECIPES FOR PERFECT PARTIES
by Denise Vivaldo  (Robert Rose; October 2009; Softcover/$24.95)

This is not a paid product endorsement

Slow Cooker Comfort Food by Judith Finlayson

Written Tuesday, October 27th, 2009 by Penny Hawkins

According to the biography on her website, "After a long career as an author, journalist, editor, speechwriter and consultant, Judith Finlayson decided to transform her passionate love of cooking and interest in the culture of food into a second career." And what a successful career it has been...her six previous slow cooker books have sold over 600,000 copies! Through these very successful  books, Judith has shown thousands of people not only the convenience of preparing foods in the slow cooker, but also how it can be used to create truly extraordinary dishes not typically associated with this time-saving appliance. 

In her seventh slow cooker book, Slow Cooker Comfort Food, published by Robert Rose, Judith works her recipe magic once again and shows us how to use this humble appliance to prepare both sweet and savory comfort food from around the world. In the introduction to the book, she explains the power and global appeal of comfort food by stating that, " food, as well as wine, has the power to to ease emotional pain. Today we call this phenomenon comfort food- the home-style victuals we associate with emotional nourishment in addition to physical sustenance." She reminds us that comfort food is truly International by saying, " in our globalized world, fresh ideas for unpretentious dishes with the potential for emotional resonance are likely to come from anywhere."

Exploring and sharing comfort food from around the globe is something Ms. Finlayson does particularly well in Slow Cooker Comfort Food. Her recipes take us on an International culinary adventure with delicious choices like Polenta with Mushrooms, Basque-Style Tuna, Caribbean Pepper Pot, and Madame Saint-Ange's Peruvian Cream. By cooking your way through this wonderful book, you can practically take a trip around the world and never leave your kitchen!

The recipes in Slow Cooker Comfort Food are both delicious and unpretentious, and Ms. Finlayson's directions are clear and easy to follow for cooks of most skill levels. Each recipe is also coded to indicate if it is Entertaining Worthy, Vegan Friendly, Can be Halved, or Vegetarian Friendly. Additionally, there are hints and tips for achieving the best results from your slow cooker.

I was initially drawn to this book for two reasons: first, my not-so-secret obsession with comfort food, and second, my never-ending quest for a slow cooker book that was different from all the others. I am happy to say that Ms. Finlayson did not disappoint in either respect, and I have found the quintessential book for preparing truly amazing meals with my slow cooker.

Are you hungry for comfort food yet? Here's a little taste from one of Judith's recipes (I made this and it was out-of-this-world!!):

 Onion-Braised Brisket

Impress your friends with this easy-to-make, yet absolutely delicious brisket. My next-door neighbor, who was invited in for a tasting, described it as “ambrosial.”  When it’s served alongside steaming garlic mashed potatoes, he’s not far wrong.

Serves 8
Large (approx. 5 quarts) slow cooker
Can be Halved (see below)

2 tbsp olive oil, divided (25 mL )
4 to 5 lbs double beef brisket, trimmed (2 to 2.5 kg)
4 onions, thinly sliced on the vertical 
6 cloves garlic, minced 
1 tsp salt (5 mL)
1 tsp cracked black peppercorns (5 mL)
1 tsp dried thyme leaves (5 mL)
2 tbsp red wine vinegar (25 mL)
1 tbsp Dijon mustard (15 mL)
1 cup dry red wine (250 mL)
1/4 cup tomato-based chili sauce (50 mL)
2 tbsp tomato paste (25 mL)
1 cup beef  stock (250 mL)
2 tbsp cornstarch (15 mL) dissolved in 1/4 cup (50 mL) water 
1/2 cup finely chopped parsley (125 mL)

1. In a skillet, heat 1 tablespoon (15 mL) of the oil over medium-high heat.
Add brisket and brown well on both sides, about 6 minutes. Transfer to
slow cooker stoneware.
2. Add remaining tablespoon (15 mL) of oil to skillet. Add onions and cook,
stirring, until they begin to turn golden, about 5 minutes. Add garlic,
salt, peppercorns and thyme and cook, stirring, for 1 minute. Add vinegar,
mustard and wine and bring to a boil. Cook, stirring and scraping up brown
bits from bottom of pan, for 2 minutes. Stir in chili sauce, tomato paste and
beef stock.
3. Transfer to slow cooker stoneware. Cover and cook on Low for 8 to 10
hours or on High for 4 to 5 hours, until brisket is very tender.
4. Transfer meat to a deep platter, slice and keep warm. Transfer sauce
to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes
to slightly reduce. Remove from heat and add cornstarch solution,
stirring until sauce thickens. Pour over meat and garnish with parsley.

Tip: If halved, reduce cooking time to about 6 hours on Low or 3 hours
on High. Be aware that these cooking times are general estimates. Not
only do cooking times vary substantially among slow cookers, people
have different preferences with regard to how well they like their
meat done. If you prefer fork-tender results, start checking after
the food has cooked for 6 hours on Low.

Make Ahead: Complete through Step 2. Cover and refrigerate mixture for up to 2 days. When you’re ready to cook, complete the recipe.

Photos and recipes from Slow Cooker Comfort Food courtesy of Judith Finlayson and Robert Rose publishing, September 2009, Softcover/$24.95. This is not a paid product endorsement.

My Fave Five

Written Saturday, September 26th, 2009 by TrishB

Book stores are struggling. Walk into my home and you wouldn't believe that. I am a cookbook addict. They line my bookshelves, are piled high next to my bed, and I once even lost my son as a baby amidst the stacks. I have read them all, but use only a few regularly.

So, if I was stranded on a desert island, which 5 would I choose? The answer is obvious. They're the ones with splattered food stains, dog eared pages, and shredded book jackets.

What do they have in common (aside from the wear and tear): 1. They are books suited for both the novice and more experienced. 2. All use fresh and seasonal ingredients in their recipes. 3. Their recipes will help make your meals and gatherings tastier, original and most enjoyable.

So here they are, my “SURVIVOR: Kitchen Island 5”...

1. The Barefoot Contessa Cookbook by Ina Garten.

Garten is the real deal. She is self taught with absolutely no formal training. In fact, she was a White House Nuclear Policy Analyst in her "former" life. I have all 6 of her books but this one is essential. Its home is my kitchen. Garten uses simple, fresh ingredients and her recipes are extremely easy to follow. She understands the needs of a novice cook and her recipes reflect that. Her books are also beautiful with breathtaking images. I'm a sucker for a good photo (and a novice photographer). I like to see what the food I make might look like and how to present it. Garten also includes simple entertaining tips that are very stylistic.

These are a few of my tried and true recipes from her book:

Guacamole
Pan Fried Onion Dip
Sun Dried Tomato Dip
Curried Couscous
Outrageous Brownies (outrageous is an understatement!)

2. Bobby Flay - All of his cookbooks - pick one, any one.

Okay, I have to cheat here, I don't have a favorite, I love them all. Flay is known for bold flavors. His recipes are a staple in my cooking collection. Nobody makes sauces, relishes, and vinaigrettes like he does. Don't be frightened by such ingredients as Chipotle in Adobe. While the dishes come out perfect as he prescribes you can always elect to use half the suggested amount if you are spice-phobic.

Tried and true recipes from the following Flay cookbooks:

Grilling For Life:

Grilled Tuna Burgers with Green Onion Mayonnaise & Watercress (These are one of the most requested things I make. My friends and family love them)

Mesa Grill Cookbook

Sophie's Chopped Salad
Grilled Rib-Eye Steaks with Chipotle-Honey Glaze
Sweet Potato & Plantain Puree with Maple Syrup & Cinnamon

Bobby Flay's Burgers, Fries, and Shakes

California Burger
Toasted Marshmallow Shake (out of this world...but don't count the calories)
Condiments & Seasonings - you must give all a try like chipotle ketchup
Sweet Potato Fries
Buttermilk Onion Rings

3. Seriously Simple Holidays by Diane Rossen Worthington

I cannot live without this cookbook. (I can't live without any of her books). It may be a "holiday" book but the recipes can made any day of the week, and anytime of year. “Simple” does not mean boring. Her recipes are cutting edge and absolutely heavenly. She even has a section in her book for the busy cook (ingredients you must have in your pantry), and gives you menu ideas for different holidays. This is a must have book in every kitchen. Easy, delicious, and healthy. She understands that people want things that are simple to make, but are imaginative and delicious. They are truly restaurant quality for the home setting.

Baked Brie with Toasted Almonds and Cranberry Glaze
Winter Chopped Salad
Citrus-Glazed Chicken with Artichoke Hears and Thyme

Seriously Simple: Easy Recipes for Creative Cooks (also by Worthington, and one I really love)

Butternut Squash Soup
Crispy Orange Chicken
Halibut with Balsamic Garlic Glaze
Grilled Lamb Chops with Cilantro-Mint Sauce
Hoisin Honeyed Baby Back Ribs
Lemon-Lime Pound Cake

4. At Blanchard's Table: A Trip to the Beach Cookbook by Melinda Blanchard and Robert Blanchard

I usually stay away from Restaurant Cookbooks. But not this one. The Blanchard's gave up the cold winters of Vermont and moved to the island of Anguilla where they opened their restaurant. Belinda Blanchard is self taught. Her recipes are easy to adopt by the home cook and they all taste homemade. They are not the complicated recipes that plague many restaurant books.

Blanchard's Corn Chowder
Parmesan-Pepper Dressing
Grilled Mahimahi with Mild Red Thai Curry Sauce
White Chocolate and Apricot Bread Pudding with Apricot Sauce

5. The Magnolia Bakery Cookbook by Jennifer Appel and Allysa Torey

I would be remiss if I left out one of my favorite baking books. This is the ultimate in easy baking. Many of my friends are frightened by the concept of baking. If you are like them, then this is the book to get. If you are cupcake obsessed then you've definitely heard of the Magnolia Bakery in NYC. Their first location was and still is on Bleeker Street. People line up outside the bakery just to get their homestyle baked goods. I couldn't believe they had a cookbook and I was hesitant at first wondering if they really would reveal their cupcake recipe. Well, they did. Their stand out recipes turn out perfectly every time. Even the most inexperienced baker will learn to frost a cake! The book may not transform you into a baker but you will certainly bake more than you do now, and without fear.

Tried and True:

Raspberry Crumb Squares (Sinfully rich and absolutely delicious)
Traditional Vanilla Birthday Cake (also the recipe for out of this world cupcakes)
German Chocolate Cake
Cream Cheese Icing

Book Review: Pit Stop in a Southern Kitchen

Written Tuesday, September 22nd, 2009 by Penny Hawkins

My husband brought me this cookbook as a surprise yesterday, and the biggest surprise of all was that he had it autographed for me! What a guy!

Pit Stop in a Southern Kitchen is a newly-published book of recipes and family stories authored by Martha Earnhardt and Carol Gordon Bickford, the mothers of Dale Earnhardt and Jeff Gordon. As a long-time Earnhardt fan, I admit I was intrigued by a book of recipes written by his mother, and the mother of one of his biggest rivals, Jeff Gordon. 

In the introduction, the ladies explain that while their sons may have been rivals, such is not the case with them. In fact, they say they have much in common, and that they have a great deal of respect for each other. Two very touching forwards, one from Jeff and one from Dale Jr., add to the feeling that this book was indeed a work of two much-loved women who formed a bond based on the respect of one mother for another.

The recipes in this book are standard home-cooking fare: simple , and honest southern cooking with (Jeff 's mom's) California twist. You will find recipes for southern delights like cornbread, red velvet cake, shrimp creole, cornbread dressing, and homemade biscuits. Yum!  However, the really special thing about this book, for racing fans as well as lovers of southern cooking, are the stories.

Both ladies share stories about their lives and their families, as well as the stories behind the recipes. In addition, there are lots of family photos throughout the pages of this cookbook. It's a lovely and nostalgic read, and well worth the time and money.

So, if you are a lover of southern cooking, a NASCAR fan, or if you love someone who is, I recommend Pit Stop in a Southern Kitchen  as both a good read and a good cookbook. Get yourself a tall glass of "sweet tea" and check it out. It's available at Amazon.com right now!

My Favorite Cookbooks

Written Wednesday, August 27th, 2008 by Penny Hawkins

I collect cookbooks the way some people collect stamps or coins. At last count, I had over 300. The truth is that I love cookbooks of any kind; new editions, antiques, hardback, paperback, illustrated or not, I have never met a cookbook I didn’t like (or buy!). When the subject of my cookbook collection comes up, people often ask me, “Do you actually use them all?� The answer is that while I may not actively use them all, I do read them all…the same way you read a novel or a magazine. I love reading recipes and the little tidbits of facts and information hiding within the pages. Some of my favorite cookbooks have stories or a theme that supports the recipe, or an introduction about how the recipe developed.

Even though I love to read my cookbooks, I do also use them on a regular basis as references when I am developing a recipe or trying a new technique or ingredient. I often use ideas from several different books to develop a recipe idea, taking the bits and pieces I like best and combining them into something new. Here is a list of my top ten favorite “reference� cookbooks, the ones that have the most solid and fundamental information for any cook, regardless of skill level. These are the cookbooks I come back to again and again and they have never let me down:

Better Homes and Gardens New Cook Book

Betty Crocker Cookbook

Joy of Cooking: 75th Anniversary Edition - 2006

The Fanny Farmer Cookbook

The Gourmet Cookbook: More than 1000 recipes

Farm Journal's Freezing and Canning Cookbook: Prized Recipes from the Farms of America

The Grilling Bible

Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine

Mastering The Art of French Cooking, Volume One (1)

Betty Crocker's Best Bread Machine Cookbook: The Goodness of Homemade Bread the Easy Way

All of these books are still in print and readily available at major bookstores and online. If you don’t already have them, I suggest the first four as essential “must-haves�. The last six are more specialized, but they are what I consider to be the top authorities on their subjects.