Reader Views

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)

New England Summertime Cooking

Imagine my delight when I opened the envelope the “New England Summertime Cooking” came in and encountered the wonderfully colorful front cover, depicting quite a few of my all-time favorites There were scallops and lobster and blueberries, as well as tomato with mozzarella and fresh basil, a slice of peach pie, blueberry muffins loaded with those wonderful fruity gems, a lemon cheesecake with blueberry topping, ears of fresh corn, lupins, a lighthouse and a loon. This visual delight would have been plenty enough to make me smile, and then I noticed the subtitle, stating “Following the guidelines of The American Heart Association.” Yummy and healthy – that is an unbeatable combo in my opinion.

Sherri Eldridge compiled an amazing cookbook celebrating the bounty of summer harvest, with a number of inventive recipes featuring the seasonal fruits, vegetables and seafood of New England. All of the recipes follow the guidelines for a heart-healthy diet, although I am pretty certain that after seeing the ‘yummy factor’ of the dishes you will have to agree it is not as much a diet as it is a treat.

The book is divided into twelve sections (Breakfast and Fruit; Baked Goods; Appetizers and Finger Food; Fresh Greens and Salads; Soups, Stews and Chowders; Main Meal Dishes; Pasta, Beans and Grains; Vegetables and Sauces; Desserts; Seasonal Preserves and Jams; Resources and References and Index). I would be very hard pressed to pick one as my favorite – absolutely every section has some unbelievably tempting offerings.
I also loved the layout of the recipes: a list of ingredients on one side, directions on the other, nutritional analyses underneath (serving size, calories, protein, fat calories, total fat, dietary fiber, saturated fat, carbs, sodium, fat component, cholesterol and calcium) and in most cases, a wonderful color photograph of the finished dish. The nutritional analyses were considerably more detailed than in most other cookbooks I’ve seen recently and they should be an excellent tool in deciding which dishes to serve at a meal to make it well-balanced.

In addition to the culinary delights, this wonderful book also showcased the flora and fauna as well as provided tantalizing tidbits of information that should make everybody want to visit New England as soon as possible. And if you’ve never eaten a lobster, fear not – there is a whole page dedicated to the art of eating lobster, accompanied with absolutely great photos to illustrate the oftentimes feared process. The author’s great sense of humor should be able to help everybody overcome any obstacles on the path to utter bliss of eating a freshly boiled whole lobster.

I found “New England Summertime Cooking” a delightful book, filled with delectable recipes and absolutely stunning photographs. I challenge even the biggest grouch to spend more than five minutes leafing through it before cracking a smile or even chuckling aloud. This is a book that will bring sunshine into your kitchen and into your soul, and as such it should find a permanent home on everybody’s bookshelf.

New England Summertime Cooking
Sherri Eldridge
Harvest Hill (2007)
ISBN 9781886862524
Reviewed by Olivera Baumgartner-Jackson for Reader Views (11/07)

Heirloom Cookbook: Recipes Handed Down by Jewish Mothers and Modern Recipes from Daughters and Friends

I vividly remember my first encounter with Jewish cuisine some 15 years ago. We were in Krakow, Poland, and everybody wanted to eat at the famous Ariel, where the crew of Schindler’s List ate often while filming the movie. They offered a set menu, featuring Gefilte Fish, which I figured would be some kind of stuffed fish, so I was really looking forward to it. Well, for those of you familiar with the famous dish I certainly do not have to explain how very wrong I was. For those of you who are not – let’s just say I did not finish it. I also did not finish the following two courses, but I did have some cottage-cheese based dessert. For many years after that ill-fated meal, I did not venture into the exploration of Jewish culinary delights, until I had the good luck to try some dishes cooked by my friends and served in a home setting. That was enough to wake me up to the fact that Jewish cuisine can be and actually is delectable when done right.

The “Heirloom Cookbook,” compiled and edited by Miriam Lerner Satz, presents over 450 recipes which, as the author puts it, are ‘recipes handed down by Jewish mothers and modern recipes from daughters and friends.’ While quite a few are quite expected (the fateful Gefilte Fish, different kinds of Borscht, Chopped Liver, Matzo Balls, Blinis and more…), so many of them make one realize how diverse the Jewish cuisine really is and how many other cuisines have influenced it in the past. While Spanish, German, Russian and Polish influences were quite expected, I was amazed to find traces of Amish, Chinese, Danish, Greek, Italian, Mexican and other influences as well.

The recipes are diverse and cover every course of a regular or festive meal. There are even a dozen beverage recipes included. The directions to prepare are simple and easy-to-follow and the couple that I tried turned out absolutely yummy. While I enjoyed the family background part, the division of recipes in five sections (Lerner and Satz Family Recipes, Recipes from Miriam Lerner Satz, Passover Recipes, Sephardic [Spanish Jewish] Cooking and Favorite Recipes from Friends) made it slightly difficult to find appropriate recipes for each course. That was partially offset by an absolutely wonderful Index section, which listed the recipes in alphabetical order as well as by category and by author.

I’ve greatly enjoyed the family photos in the book, but missed photographs of the finished dishes. With the exception of three unidentified dishes on the front cover, there were no other photos of the food in the book. I have always found good pictorial material invaluable in a cookbook and great help in making the dishes look authentic. That was also my only semi-serious complaint about the “Heirloom Cookbook.” I would highly recommend this book to anybody – Jewish or not – who enjoys good food and values family ties.

Heirloom Cookbook: Recipes Handed Down by Jewish Mothers and Modern Recipes from Daughters and Friends
Miriam Lerner Satz
Kar-Ben Publishing (2003)
ISBN 9781580130950
Reviewed by Olivera Baumgartner-Jackson for Reader Views (11/07)