Reader Views

The Military Wives’ Cookbook: 200 Years of Traditions, Recipes, and Remembrances

As an Air Force spouse, Carolyn Quick Tillery is leaving a legacy for future military spouses and families by providing recipes passed down for generations and those that will be passed down as well. Some traditions never die. The first portion of the cookbook provides history of many military wives, including General Custer’s wife "Libbie." She also provides excerpts of letters and writings. Libbie Custer is quoted as saying: …My dish was the belle; it was invited to more dinners than anyone in the garrison. The book also has old photos as well as menus. Collecting all the items and recipes must have been a real joy for Tillery.

"Southern Chicken and Dumplings" have been a favorite of mine but I never did make the dish. I was thrilled to see a recipe in this cookbook and it was the first one that I tried. The flavor was simply wonderful and the dumplings were light. I also tried "Djaj m’ Kali" aka "Pickled Lemons." I’ve seen them before and even tasted them, however, I had no idea how they are made until now. I’ve tried them now and they are wonderful, even after just two weeks in the brine. I highly recommend you try this wonderful dish.

I’m eager to try more recipes in this book. Carolyn Quick Tillery presents a keeper; one that can be used over and over again. From what I can tell, all ingredients could probably be found in most pantries, as well as the local grocery stores. "The Military Wives’ Cookbook" is recommended as an addition to anyone’s library of cookbooks.

The Military Wives’ Cookbook
Carolyn Quick Tillery
Cumberland House (2008)
ISBN 9781581826722
Reviewed by Irene Watson for Reader Views (11/08)

Enlightened Soups: More Than 150 Light, Healthy, Delicious and Beautiful Soups in 60 Minutes or Less

Soups are my favorite comfort foods! Needless to say I was thrilled to review and test the recipes in "Enlightened Soups" by Camilla V. Saulsbury. The types of soup I normally make are from leftovers in the fridge so it was a delight to actually use a recipe and create another "favorite" soup.

"Enlightened Soups" is a compilation of over 135 soups that can be made in less than an hour. In our busy schedules this is very appealing. The beginning of the book is an array of photos of the various soups in the book as well as an introduction with tips such as: steer clear of high heat; don’t go stir crazy; and, head to the deli counter for cooked meat and poultry. Saulsbury also gives suggested ingredients to have in the pantry. This is certainly a boon to someone that is just starting out in creating a home.

The first soup I tried was "Butternut Squash Soup." This was ideal for the fall and the combination of sage and thyme gave it a flavor I hadn’t tasted in a squash soup before. The consistency was good but I found it a little too sweet with the added brown sugar. Personally, I would eliminate it the next time.

The second soup I tried was the "Spanish Seafood Soup." It was delicious! Thick with fish and clams, it certainly was a dish that was a meal in itself. I really liked the hint of orange zest. The best part was it took less than 30 minutes from the time I started to the time we started eating it. And, according to Saulsbury, one serving is only 221 calories.

There are many other soups I want to try and will as the cooler days come upon us. I highly recommend this cookbook, "Enlightened Soups" by Camilla V. Saulsbury, to those that want to try out new recipes for that special comfort food. I know you won’t be disappointed.

Enlightened Soups
Camilla V. Saulsbury
Cumberland House (2008)
ISBN 9781581826647
Reviewed by Irene Watson for Reader Views (11/08)

The Rotisserie Chicken Cookbook: Home-Made Meals with Store-Bought Convenience

Chicken, chicken, and more chicken. From appetizers to soups, from entrees to casseroles, this cookbook covers it all. Simple, easy instructions and ingredients found in most pantries, "The Rotisserie Chicken Cookbook" gives recipes using that infamous, hot rotisserie chicken found in most grocery stores. My only venture before was making soup from the carcass.

The "Gingered Peach Chicken and Rice" is to die for! Using fresh peaches as well as ¼ cup preserves and, my favorite spice, ginger, gives a wonderful sweet and sour effect, with just a little zing from the red pepper flakes. As suggested, serving it with jasmine rice was wonderful. I can guarantee there will be no leftovers.

I also tried the "Grapefruit Chicken Salad." I never thought about combining grapefruit and chicken before and found it very appetizing. Of course, adding ¼ chopped fresh basil topped it off very nicely. Served on a bed of spring greens and sprinkled with toasted almonds made this dish perfect for a light dinner.

"The Rotisserie Chicken Cookbook" is a keeper for sure! Most of us are so busy we don’t have time to roast a chicken or let alone wait for it to cook on a rotisserie. Michelle Ann Anderson solved our dilemma.

The Rotisserie Chicken Cookbook
Michelle Ann Anderson
Cumberland House (2008)
ISBN 9781581826593
Reviewed by Irene Watson for Reader Views (9/08)

Every Freaking! Day with Rachell Ray: An Unauthorized Parody

Sure, creating and tasting just one of the many recipes included may, if fact, make you vomit but that is truly not the intent. Grab a very large bottle of vino and a deep glass, cuddle up on the couch, open the cover, and enjoy.

Filled with wonderful advice such as, "If you want to add some fun and funky style to your tabletop, go shopping!," or yummy burger recipes that replace the bun with a donut you may just think that the writer may have indulged in a tad too much vino. That’s ok, there is an entire article dedicated to Swell Swill which will give you some great ideas on what not to accent a meal with.

With each turn of the page Rachell emphasized the hilarity of the phenomenon; all the books, all the shows, all the products, all the endorsements. Can you really do all that in 30 minutes? "Y’know, when I get home and open up the first bottle of vino, it can take me up to an hour to make dinner and that’s okay. The bottom line is, you need the right tools – like my, knives, my cookware, my prep cooks…" how true.

Along with not so subtlety pointing out the fact that it is alright that you cannot prepare a perfect, pretty, nutritional meal in 30 minutes or less, this over-the-top publication makes you feel good. A spoof on all those trying to achieve culinary perfection (Yes, I admit I did buy the books, the knives, the cookware…) following the advice of those neither as informed nor as perfect as we may envision. Think about it, does someone else need to tell you to go shopping if you need salt and pepper shakers? We are smarter than that – and that is what, in my opinion, the writer was trying to convey.

Close the book, "Every Freaking! Day with Rachell Ray," and put a smile on your face, remembering this inspirational quote from Rachell’s mama: "When life gives you lemons, trade them for some limes and make a margarita."

Every Freaking! Day with Rachell Ray
Elizabeth Hilts
Grand Central Publishing (2008)
ISBN 9780446509442
Reviewed by Danelle Drake for Reader Views (9/08)

Smokehouse Ham, Spoon Bread, & Scuppernong Wine: The Folklore and Art of Appalachian Cooking

What a delightful book! I’m not calling it a cookbook because it’s not "just a cookbook." It has a bit of memoir, history, folklore and tradition. The photos of previous generations add to the uniqueness of this book. The Smoky Mountains and Blue Ridge country of the Carolinas is the setting of the stories and recipes which range from passed down from the pioneers to the present cuisine.

At first when I skimmed the book to see what all was in store for me I remembered my first encounter with smokehouse ham in a small town in North Carolina. I had no idea the laborious venture it is and came to appreciate the art itself. Dabney gives history as well as information on how it is prepared.

I tried "Lettice’s Sweet Potato Puffs" because of the simplicity. The cinnamon and nutmeg gave it a warm effect and the puffs were delicious.

The "Appalachian Hominy Casserole" was good, with just the right amount of garlic as to not overpower the taste of hominy. I’ve used hominy before but never by running it through a food chopper as this recipe suggests. The texture was different than I expected and I felt there was too much tomato for the amount of vegetables. However, that said, the flavor was wonderful and served with a simple salad, we enjoyed it.

"Smokehouse Ham, Spoon Bread, & Scuppernong Wine" by Joseph E. Dabney is a superb book for those interested in the historical aspects of the South, as well as the taste of down-home cooking. There are no frills or presentation concerns with any of the recipes. I’ve often heard of people "reading" a cookbook. Well, this is certainly one to read.

Smokehouse Ham, Spoon Bread, & Scuppernong Wine
Joseph E. Dabney
Cumberland House (2008)
ISBN 9781581826678
Reviewed by Irene Watson for Reader Views (9/08)

Grains, Greens, and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy

What a delicious read! I have a wonderful collection of cookbooks and the ones I enjoy most are the ones that read like novels. They include stories about the food and people who make the dishes. Even if I never get around to cooking anything included, I appreciate the flavors and tales behind the delicacies shared. This is one of those books.

The author, a native Indian from Kerala in the southwestern part of the country, shares her background and her family’s recipes in such a loving way. She includes not only recipes, but the traditions, history and memories that go with them. I learned about the variety of food in her country and the diversity of recipes available in different regions. I also discovered some interesting historical facts. Having lived in the United Kingdom previously, it was fun to learn how some of the dishes arrived there from India and how they were modified for British palates. Interestingly, the Mulligatawny soup found in London started out much differently in India as molagu thanni!

I took many notes as I read about the author’s childhood and the dishes she remembered most. Paayasam, a type of banana pudding made with plantains and coconut milk, grabbed my attention. Now I know what to do with the plantains I always see at the grocery store looking a bit lonely! This is a vegetarian book, but that is no reason for meat lovers to disregard it. The variety of dishes is amazing.

The author says that “The skill of a traditional cook depends on his or her ability to judge taste with the eyes and nose.” Traditionally you are not allowed to taste a dish while making it. I can’t imagine not taking at least one small taste before serving something to my guests. Or being so attuned to your cooking that you would automatically know by the smell or sight whether it needed adjusting.

The author is also aware that anytime you try a new cuisine you need to take the time to learn about the ingredients and what they are used for, even how you can find them or what you can substitute for them if needed. Chapter Two goes through not only ingredients, but cooking methods and utensils required. At the end of the book, she includes an internet resource list for those who live in areas without available ingredients. She talks about the magic of spices and says that “Understanding spices is the cornerstone of the art of Indian cooking….” One thing I hadn’t thought about was howmuch the flavor of spices can vary from brand to brand and depending on where they are grown. She gives us permission to make adjustments based on our own palates and understands that cooking is a personal venture.

There are so many wonderful recipes to choose from. Mathan Puzukku, pumpkin and red beans with coconut and curry leaves, is a thick curry I can’t wait to try. Anything with coconut grabs my attention like Varuthupperi Kootaan, or fried plantains in coconut yogurt sauce. There is a whole chapter just on puddings. The recipe index is quite helpful as are the menu suggestions.

All that’s left for me to do is make a list and go the new Indian grocery store that just opened in my neighborhood. With “Grains, Greens, and Grated Coconuts,” I will have an adventure in my kitchen and who knows, maybe it will lead me to travel to India and try the dishes firsthand someday.

Grains, Greens, and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy
Ammini Ramachandran
iUniverse (2007)
ISBN 9780595409761
Reviewed by Tammy Petty Conrad for Reader Views (12/07)

The Pot Thickens: Recipes from Writers

Victor Banis’ cookbook came at a perfect time – I didn’t know what to prepare for dinner. Having fresh chicken in the fridge, I resorted to trying out the recipe for “Garlic Chicken.” I was surprised I needed 40 cloves of garlic which sounded like a lot, but it ended up being only two heads. There was a note at the beginning of the recipe saying not to get nervous at the amount of garlic. I proceeded to try the recipe because I had everything the recipe called for. I must say, it is Delicious!

As a side to this meal I tried the “Savory Wild Rice.” The simple recipe is most appetizing. Of course, the 1 stick of butter and 6 strips of bacon would enhance any dish!

I was pleased to see a recipe named “Low Carb Cool and Easy Parfait” in the section “Diabetic Friendly Deserts.” It topped off the meal very nicely, was easy and quick to make.

At this point I’ve only tried these three recipes but my intent is to try some others. Browsing through the book I see a lot of great recipes and the best part, I have most of the ingredients in my pantry.

Victor J. Banis did an outstanding job collecting a variety of recipes that anyone would enjoy to make. I find cookbooks with recipes contributed by individuals intriguing and they are usually easy to make. In most cases the contributors give their most prized recipes for us to try out. And, I must say, what I’ve seen in “The Pot Thickens” I can vouch they are simple and prized.

The Pot Thickens: Recipes from Writers
Edited by Victor J. Banis
Wildside Press (2007)
ISBN 9781434401731
Reviewed by Irene Watson for Reader Views (12/07)

In the Kitchen with Mary & Martha: One-Dish Wonders

I remember the very first cookbook I used when I got brave enough to venture in the wondrous, but at the time so very foreign, land of cooking. It was an old, battered one; my mom received it from her mother-in-law when she got married. I do not remember its title any longer, but I remember that any recipe from it I ever tried turned out edible. What was even more surprising to me is that the very simple dishes in it actually tasted great and the results oftentimes looked like I’ve spent more time and effort on them than I really did.

“In the Kitchen with Mary & Martha: One-Dish Wonders” greatly reminds me of that first cookbook I used many decades ago. While it is clearly geared towards busy Christian moms, it is a cookbook that would come in handy in any busy woman’s life. The simple, straightforward recipes cover a great array of dishes - quick snacks and meals on the go, casseroles, other one-dish wonders, slow-cooker recipes, salads, soups, sides, dishes with five or less ingredients, candies and desserts. Most of the dishes are so simple to prepare that the actual directions consist of only a couple of lines.

The layout of the book is appealing, the chapters well-organized and the extra tips engaging. The drawings are very charming and cute. I liked the easy-to-read font used in the book as well as the purple and green ink instead of the usual black one. The spiral-bound book lies flat when opened, which makes it handier in the kitchen.

What would have made the book even more appealing to me? Well, I am a very visual person and I really like cookbooks with actual photos of the finished dishes. Another issue was the lack of any nutritional information for the recipes. I would have found inclusion of such data helpful and informative. And although I understand that convenience is a major issue in today’s busy lives, I found the abundance of canned ingredients slightly puzzling. With their usually very high sodium content they are not the best choice in most cases, so substituting them with frozen or fresh ingredients would make the recipes more health-conscious and not that much more time-consuming to prepare.

Overall I really liked “In the Kitchen with Mary & Martha: One-Dish Wonders” for the simplicity of the recipes as well as the attractive layout. This is a good, solid basic cookbook that should find a permanent place on the bookshelves of busy women everywhere. It would also make for a delightful Christmas gift, especially if accompanied by one of the treats from either the first or the last chapter.

In the Kitchen with Mary & Martha: One-Dish Wonders
Mary and Martha
Barbour Publishing (2006)
ISBN 9781597890113
Reviewed by Olivera Baumgartner-Jackson for Reader Views (12/07)

Enlightened Chocolate: More Than 200 Decadently Light, Lowfat, and Inspired Recipes Using Dark Chocolate and Unsweetened Cocoa Powder

“Enlightened Chocolate” is an elegantly-designed cookbook focused on recipes using dark chocolate and unsweetened cocoa powder. Why these two ingredients? The Introduction explains the reasoning, the history, and the health benefits of these ingredients. Dark chocolate is rich in antioxidants. Saulsbury goes on to says that good chocolate is like fine wine, and an informed choice on what ingredients to choose is provided in the beginning pages.

Once you have the best ingredients in stock, it is time to start cooking. The cookbook provides over 200 recipes that are low in fat and calories. There are recipes for drinks, cookies, candies, cakes, pies, soufflés, and even main dishes. All include dark chocolate or unsweetened cocoa powder. I tested the Mocha-Chip Crispy Rice Bars and the Spiced Chocolate Chip Pumpkin Bread. Both were delicious and easy to make. I can’t wait to try the pudding, the cheesecake, the muffins, and more.

All chocoholics out there will love this book! As a chocoholic, I appreciate the seriousness Saulsbury gives to the subject of chocolate. She provides good information upfront and great recipes in the book. Nice color photos on the first two pages made me want to drool all over the pages. I have at least two or three other chocolate cookbooks on my shelf. But I think I will get rid of them. “Enlightened Chocolate” is all I need. It provides the same recipes and more, but with better chocolate and a low-fat approach.

Enlightened Chocolate: More Than 200 Decadently Light, Lowfat, and Inspired Recipes Using Dark Chocolate and Unsweetened Cocoa Powder

Camilla V. Saulsbury
Cumberland House Publishing (2007)
ISBN 9781581826074
Reviewed by April Sullivan for Reader Views (12/07)

How to Cook for Crohn’s and Colitis: More than 200 Healthy, Delicious Recipes the Whole Family Will Love

Brenda Roscher’s book is certainly one of the best on the market for anyone with IBD (inflammatory bowel disease) and their families. We often think anyone with IBD can’t eat “normal” food and separate cooking for them is essential. This is not the case, and Roscher certainly proves it.

The beginning of the book gives a brief outline of the diseases as well as causes, diagnosis and nutritional facts. The sidebars contain informative tips. The remainder of the book delves into delicious and healthy recipes anyone can enjoy.

Being a muffin fan, the first recipe I tried was Blueberry Muffins. The recipe calls for ¼ cup 2% milk or soy milk. I used almond milk as a substitute and it worked great. The muffins are very moist and I would assume it’s because of the apple sauce.

I was pleased to see a recipe for Homemade Sausage. Store purchased sausage, whether Farmers, Italian, or Breakfast is extremely high in fat, and often with preservatives. Roscher provides recipes for all three types of sausage. I tried the Breakfast Sausage and we loved it. Roscher suggests ground pork loin which is very low in fat and the seasonings were perfect.

There are many other recipes that I will be trying from “How to Cook for Crohn’s and Colitis.” Roscher’s exceptional book is concise, easy to read, and fitting for anyone with a busy life. Skimming through the recipes it looks like the ingredients would be found in anyone’s pantry and certainly at any local grocery store.

How to Cook for Crohn’s and Colitis: More than 200 Healthy, Delicious Recipes the Whole Family Will Love
Brenda Roscher
Cumberland House Publishing (2007)
ISBN 9781581825923
Reviewed by Irene Watson for Reader Views (11/07)