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Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers by Daniel Leader with Lauren Chattman (Norton, $35)
The autumn is the perfect time to bake bread. The days are cooler and nothing fills a house with joy quite like the aroma of fresh bread from the oven. With that in mind, the next step is to find a comprehensive cookbook that features recipes that are both delicious and healthy.
Daniel Leader, owner of the Bread Alone bakery in Woodstock, New York, and author of the incredibly popular cookbook, Bread Alone: Bold Fresh Loaves from Your Own Hands, a collection that, incidentally, won an International Association of Culinary Professionals Cookbook Award in 1993, presents his new collection. Simply put, Local Breads focuses on European artisans who bake bread. In addition to dozens of exciting recipes, Leader shares many of the colorful stories of the people behind the recipes he selected along with a list of equipment and ingredients needed to try many of the regional favorites such as a fairly simple Italian Ricotta Bread, a delightful Rosemary Filone made from dough tenderized with olive oil, and a hearty Auvergne Rye Baguette with Bacon.
In compiling his collection, Leader traveled throughout Europe in search of unique artisan breads that reflected both place and tradition. Many of the recipes he found were passed down from generation to generation and that is one of the main reasons why his book makes for such fascinating reading.
Leader provides step-by-step recipes, the best ways for making and using European starts and sourdoughs, the most frequently asked questions about break making, and even a helpful section for ordering and finding high quality baking ingredients and equipment.

Traditional Mint Julep
1 oz simple syrup+
5-7 mint leaves (Kentucky Colonel or My Favorite Mint variety, if available)
3 oz Kentucky bourbon
3 oz water
In a large mixing glass pour simple syrup, add mint, and muddle well. Add bourbon and water. Fill with crushed ice cubes and shake. Garish with a large sprig of mint band add a long straw. Don’t ask me why but this tastes best when served in a sterling silver julep cup.
+ Simple Syrup
2 c white sugar
1 c boiling water
Add sugar to water and stir until completely dissolved. Let cool. Bottle, label, and refrigerate.

Mod Mex: Cooking Vibrant Fiesta Flavors at Home by Scott Linquist and Joanna Pruess with photography by Shimon and Tammar Rothstein (Andrews McMeel, $24.95) Reviewed by Larry Cox
This cookbook is a fusion of Old Mexico and modern cuisine, the creation of award-winning chef Scott Linquist of the highly successful Dos Caminos Restaurants of New York. In his collection, he is assisted by cookbook maven Joanna Pruess, author of eight popular cookbooks.
In Mod Mex, Scott reveals techniques and over 125 innovative recipes reflecting fresh and easy-to-prepare dishes which he has perfected during his more than 15 years of studying Mexican food and culture. The result is approachable, exciting foods that will satisfy almost any appetite. In addition to the recipes, there are informative sidebars and basic techniques for making essentials from salsa to masa. There is also a list of useful Mexican cooking tools from molcajete to tumbada.
There are tips on day-before preparation, recipe variations, cultural insights, holiday dishes, and cooking techniques that make this collection all inclusive. If you’re hungry for the taste of Old Mexico but with a generous dash of the 21st century, this cookbook should fit the bill.
This collection is divided into eight basic chapters, Little Bites & Starters, Salads and Soups, Main Courses, Side Dishes, Pastries and Sweets, Breakfast and Brunch, Drinks, and Essentials, basic techniques and cooking equipment. There is also a glossary, list of sources, metric conversions and equivalents.
Two Mod Mex recipes were tested, a delicious Arrachera, grilled marinated skirt steak, and the Sticky Coconut Jasmine Rice. Both were fairly easy to prepare.

Sticky Coconut Jasmine Rice
Serves six
Ingredients
2 c jasmine rice
3 c coconut milk
1 c wayer
1 stick cinnamon, preferable Mexican
2 Tbs sugar
1 tsp kosher salt

Wash the rice in several changes of cold water to remove the excess starch.
In a medium saucepan, combine the rice, coconut milk, water, cinnamon, sugar, and salt. Cover, bring to a gentle boil, and cook for 20 minutes. Remove from the heat and let stand for 10 minutes. Fluff the rice gently with a fork, taste to adjust the seasonings and serve.

Basting a turkey, making cranberry sauce and whipping up a pie can be much easier if you get a little advice and help from an expert. Four new cookbooks should make the approaching holiday season fun and problem free.

Tips Cooks Love by Rick Rodgers (Andrews McMeel, $15)
Rick Rodgers has written more than 30 cookbooks and was recently named Outstanding cooking Teacher by Bon Appetit magazine. For his latest effort, he has teamed up with the Seattle-based culinary retailer Sur La Table. The result is 500 tips, techniques, and shortcuts that are guaranteed to make almost everyone a better cook.
This pocket-sized guide covers almost every aspect of food prep, from acidulated water to zest. The advice is just specific enough to be what you need, when you need it, and just broad enough to be applicable in the next meal that you make. For hamburgers, for example, the differences of ground sirloin, ground round, and ground chuck are all sorted out along with tips such as never pressing a hamburger to speed its cooking since that will squeeze the precious fat and juices out that make the finished product so good.
In addition to all the tricks and secrets, there are 10 deconstructed recipes designed to put the leaned tips into perspective so that, say, after you’ve read up on parchment paper, you can put the guide to use making such delectable treats as caramels.
This is an excellent cook, whether for personal use or for a stocking stuffer for that favorite cook of yours.

Julia’s Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child (Knopf, $14.95)
Even though Julia Child is no longer with us, her kitchen techniques and tips are and they remain timeless.
Ever wonder how many minutes you should cook green beans and if it is better to steam or boil them, or do you hesitate to make a vinaigrette because your are confused about the right proportions and flummoxed because you do not know the proper way to skim off fat? Fear no more, the answers to these questions and much, much more are all to be found in this delightful book.
Julia’s Kitchen Wisdom is divided into eight chapters that reveal tips and techniques for almost every aspect of cooking. They are Soups and Two Mother Sauces; Salads and Their Dressings; Vegetables; Meats, Poultry, and Fish; Egg Cookery; Breads, Crepes, and Tarts; Cakes and Cookies; and Kitchen Equipment and Definitions. The blanch/boil chart for green vegetables, techniques for broiling, and directions for making a proper French Omelet are highlights.
Originally published almost a decade ago, this is delicious, comforting, essential compendium is a kitchen helper that no cook worth his or her salt should be without. It’s that good.

Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own by Andrew Whitley (Andrews McMeel, $34.99)
It’s no secret that most store-bought breads contain unnecessary additives and have little nutritional value. Andrew Whitley, a professional organic baker with more than 25 years of experience, offers an alternative to this problem in an award-winning book, first published in the United Kingdom. His recipes for this edition have been adjusted and tested for American cooks and kitchens.
Whitley founded Bread Matters, an organization devoted to improving the state of bread, near his home in Cumbria, England. He has gained international attention for his baking classes and techniques that promote bread without additives.
His collection is diving into thirteen main chapters: What’s the Matter with Modern Bread; Does It Really Matter What Bread We Eat; Taking Control; The Essential Ingredients; Starting from Scratch; First Bread and Rolls; Simple Sourdough; Bread, A Meal in Itself; Of Crust and Crumb; Sweet Breads and Celebrations; Easy as Pie; Gluten-free Baking; and Growing Old Gracefully. There is also a list of resources. Tucson bakers will especially enjoy the chapter about sourdough which features several excellent recipes plus tips and troubleshooting.
This cookbook is comprehensive and essential. If you liker bread, you should get a copy of this book. It might just be the last bread cookbook you’ll ever need. It is accessible and highly recommended.

The Kentucky Bourbon Book by Joy Perrine and Susan Reigler (University Press of Kentucky, $14.95)
Why a book about cocktails in a column about holiday cooking and baking? I discovered a number of years ago that nothing makes complicated recipes and cooking for crowds easier than an occasional swig of spirits. When times get tough, the seasoned cooks that I know start knocking down little pick-me-ups such as Key Lime Sours or Manhattans.
This delightful little book is written by Joy Perrine, who has been a bar manager at Equus Restaurant and Jack’s Lounge in Louisville since 1987, and Susan Reigler, an award-winning journalist and former restaurant critic and drinks writer for the Louisville Courier-Journal. Regular readers of this column will recall Reigler’s excellent reissue of The Blue Ribbon Cookbook two years ago.
The chapters are fairly self-explanatory: Getting Started; Infusions; The Classics; Joy’s Award-Winning Cocktails; Bourbon Cocktails by the Calendar; The Sweet Side of Bourbon; Guest Cocktails; Nibbles; and Glossary. The recipe for a proper mint julep is almost — in itself — worth the price of this collection.

Nothing is more appreciated than a good cookbook, especially during the holidays. Even though Thanksgiving is still a couple of weeks away, it isn’t too early to start thinking of sugar plums and Chirstmas cookies. These cookbooks will help you make your festive foods even more so.

The Big Book of Diabetic Desserts: Decadent and Delicious Recipes Perfect for People With Diabetes by Jackie Mills (American Diabetes Association, $18.95)
Whether someone in the family is watching calories or living with diabetes, they can still enjoy incredible desserts, all guaranteed to be lower in carbohydrates, calories, and fat. From Chocolate-Drizzled Peanut Butter Cake to almost sinful Maple-Glazed Pumpkin-Walnut muffins, most are made by using a combination of granulated sugar, brown sugar, honey, or molasses along with no-calorie sweetener sucralose (Splenda). Dietitian and former Redbook food editor Jackie Mills includes advice for making the most of small servings of nuts and chocolate and for using spices to add wonderful flavors and aromas to desserts.

Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season by Diane Rossen Worthington (Chronicle Books, $24.95)
Diane Worthington, food writer, consultant, and James Beard Award-winning broadcaster who trained at the London Cordon Bleu, provides all of the game-plans, the organization, the equipment, the menus, the wine suggestions, the smart shortcuts, and a wide-ranging number of delicious recipes that focus on big and bold flavors while reducing prep time and ensuring the high quality of the finished dishes. Whether it’s a Panettone Breakfast Pudding with Eggnog Custard for brunch or a savory Rack of Lamb with Mustard-Date Crust, this book has a recipe for every essential holiday occasion.

The Culinary Institute of America Vegetables: Recipes and Techniques from the World’s Premier Culinary College, editorial project manager Mary Donovan (Lebhar-Friedman Books, $40)
Without a doubt, this is one of the most innovative and exciting books ever written about vegetables. The collection of 170 recipes lets you make the most out of the vegetables that you already love, as well as those you are just getting to know. Divided into sections that include Soups, Appetizers, Salads, Entrees, Side Dishes, and Sauces & Relishes, this wonderfully illustrated book also includes essential information about what to look for at the market, how to store vegetables, and even techniques that reveal the best way to prepare them. This should be in every Christmas stocking.

Cookies by Jill Snider (Robert Rose, $22.95)
What are the holidays without at least two or three platters of cookies? Jill Snyder serves up more than 200 easy-to-follow recipes, just waiting to be enjoyed from the oven. It will be difficult, indeed, to resist sampling such delights as Lacy Pecan Thins, Butterscotch Cashew Cookies, Peanut Fudgies, and Key Lime Coconut Macaroons. In a hurry? No problem. Some of the recipes begin with a cake mix. In addition to the recipes there are tips and techniques for foolproof baking, storage information, ingredients equivalents, and emergency substitutions. This is a must-have reference not just fort cookie lovers but for just about every kitchen bookshelf.

Quick and Easy Recipes from The New York Times by Mark Bittman (Broadway Books, $18.95)
Mark Bittman, the bestselling cookbook author and food writer, presents 350 of his favorite recipes in one single comprehensive paperback. Bittman maintains that you don’t have to be a professional chef to cook interesting and unusual meals and sets out to prove it. He offers fresh twists on traditional recipes as his zesty Chicken Thighs with Mexican Flavors, an unusual Chipotle-Peach Salsa, a succulent Braised Pork with Turnips, and a New Year’s favorite, Black-Eyed Pea Soup with Ham and Greens. Bittman’s weekly column, “The Minimalist,” is read by more two million readers in The New York Times.

A Love Affair with Southern Cooking: Recipes and Recollections by Jean Anderson (William Morrow, $32.50)
On my short list for best cookbooks of 2007, this wonderful collection features more than 200 of Jean Anderson’s favorite recipes which she has collected both at home and on the road. The author’s approach is more like a folksy front porch chat with a cherished friend than a mere cookbook. In addition the 150-year-old directions on how to make a Molasses Pie, there is a traditional Egg Custard, an almost no fail Peanut Brittle, a delicious Okra-Tomato Tart, and a whole passel of dishes that feature turnip and mustard greens. Interwoven throughout the book, there are snapshot biographies of the people who have most influenced Southern cooking, a time line that begins in 1513 with Ponce de Leon’s discovery of Florida, and an assortment of facts about such regional essentials as MoonPies, Krispy Kreme Doughnuts, Tabasco Sauce, and Jack Daniel’s Tennessee Whiskey. This book is as satisfying as a plate of black-eyed peas with a side of hot, fresh buttered corn bread.

Roland Mesnier’s Basic to Beautiful Cakes by Roland Mesnier and Lauren Chattman (Simon & Schuster, $30)
Mesier, the Executive Pastry Chef at the White House for more than twenty-five years, shows home cooks how to create desserts that can be beautifully embellished to serve on any occasion by using a small set of foolproof cake recipes. Recipes include a Hazelnut Ring Cake, which he served at White House teas during the Ronald Reagan administration, a Chocolate Dome Cake, a Jimmy Carter favorite, and a Carrot Cake made with Spelt, a Bill Clinton downfall.

The Juicing Bible by Pat Crocker (Robert Rose, $27.95)
There’s more to juicing than just good taste. There are wide-ranging nutritional and health benefits and since juicing has become more and more popular, the second edition of this seminal book couldn’t be more timely.
Eight years ago when Pat Crocker, a culinary herbalist and professional home economist, published the first edition of her “Juicing Bible,” many readers weren’t ready to sample concoctions with names such as Cauli-Slaw, Cucumber Cooler, and Bone Blend Tea. In recent years, cable cooking show have made us more sophisticated and health-conscience. In our evolution, we have also become more adventurous. This new and expanded collection features 100 brand-new recipes, bringing the total to 250 fruit and vegetable juices, tonics, cleansers, digestives, teas, roughies, smoothies, milk and coffee substitutes, and frozen treats.
The collection is divided into several parts. There is in-depth information on the systems of our body and how they relate to what we eat and how we live. There are chapters about food allergies and herbs to avoid in pregnancy. The book is full-illustrated in addition to advice on purchasing fruits and vegetables and proper storage techniques. Since it is recommended that we get a “daily 8,” namely five servings of vegetablkes and three or fresh fruit, the recipes by Crocker will make that task easier, especially if there are finicky children in the house.
Three recipes were tested. The Orange Zinger was simple and tasty. I love cranberries and the homemade cranberry recipe yielded a juice that was tart but not too tart. My third selection was The Green Diablo, a tea that blended green tea with parsley, citrus peel, ground cayenne pepper, stevia leaves, lime slices, all steeped in hot water and served hot. It was surprisingly good and an excellent antioxidant.

The Green Diablo
2 tsp green tea leaves
1 tsp parsley
1 tsp citrus peel
1 tsp ground cayenne pepper
One half tsp stevia leaves
5 c boiling water
4 slices lime
In a non-reactive teapot, combine ingredients and add boiling water. Let steep, covered, for 15 minutes. Strain the tea and garnish with lime slices.

The Eat-Clean Diet Cookbook by Tosca Reno (Robert Kennedy Publishing, $19.95)
Tosca Reno has become the guru of health and fitness as it applies to diet. After publication of her recent bestseller, The Eat-Clean Diet, she was bombarded with requests for additional recipes. In both this book and her previous one, recipes were selected that incorporated the key principles of consuming delicious, nutrient-rich “clean” foods at regular intervals throughout the day to promote and maintain healthy, steady weight-loss. In addition to 150 great-tasting recipes, there are dozens of helpful cooking tips, dinners featuring a variety of meats, gluten-free meals, information on sweeteners and diet foods, and even foods to grab when on the go.
The Eat-Clean Diet Cookbook will help readers learn to taste food as they shift into eating properly again. Loaded with new flavors and unexpected combinations, this collection provides recipes for low-fat beef, pork, chicken, and fish dinners, in addition to an array of meals that supply essential vitamins and minerals, fiver, and protein.
Once an overweight mother of three, Reno understands the difficulty of maintaining a proper diet and her method makes it both easy and innovative. Complete nutritional information accompanies every recipe along with mouth-watering full-color illustrations.
Two recipes were tested from this collection. I love soup and I love beef so the Country Style Beef Soup was a logical choice. It was hearty and was less than 150 calories per serving. The No-Cool Best-Ever Applesauce looked intriguing and it was as easy as it was delicious. Best of all, it was made without sugar of any kind, took about 20 minutes of actual hands-on prep time, and was just over 50 calories per serving.
No-Cook Best-Ever Applesauce
8 servings
4-6 medium apples, unpeeled, cored and quartered
1 tsp ground cinnamon
One fourth tsp ground nutmeg
2 Tbs fresh lemon juice
Place all ingredients in a large Ziploc bag. Toss well to distribute evenly. Place in freezer for at least four hours. Remove from freezer and allow to thaw for an hour or more. Gently rub skin from frozen apples and place apple pulp into a glass serving bowl. Mash with a fork or potato masher. Serve cold.
Nutritional Value Per Serving:

Calories: 54
Calories from fat: 1
Protein: 0.25g
Carbs: 14g
Dietary Fiber: 2.5g
Sugars: 10g
Fat: 0.14g
Sodium: 1mg

My grandmother was a Texas woman who loved good food. Each Christmas Eve, she served a wonderful rum cheesecake made with eggnog and a generous amount of nutmeg. Even though I watched her make this incredible dessert dozens of times, she rarely measured anything. Somehow everything she prepared in her kitchen was spot on perfect. Although I don’t have her exact recipe, this is close. I make the family cheesecake each year and when I do I remember with affection all of the family holidays that I’ve enjoyed with my family.

Miss Pearl’s Rum Cheesecake
Preheat oven to 350F.
Crust:
2 c graham cracker crust
1 tsp ground nutmeg
1/3 c sweet butter, melted

Filling
4 8 oz packages of Philadelphia Cream Cheese, melted
2 c small curd cottage cheese, drained
2 and one fourth c granulated sugar
6 eggs
1 c prepared eggnog
One half c dark rum
1 Tbs Mexican vanilla
1 tsp ground nutmeg

Topping
1 c sour cream

Cooking With All Things Trader Joe’s by Deana Gunn and Wona Miniati (Brown Bag Publishers, $29.95)
Trader Joe’s is one of the country’s fastest growing grocery chain in the nation. It has built a solid reputation for offering quality products without added preservatives or being genetically engineered. Whether its eggs from cage free chickens or hormone-free dairy products, Trader Joe’s offers consumers food that is both high-quality and delicious.
The Cooking With All Things Trader Joe’s cookbook is unique. All of the ingredients featured in its more than 150 recipes can be found at Trader Joe’s. By using Trader Joe’s ingredients and a little imagination, the “fusion cooking” in this collection makes it much easier to create sophisticated, fun, eclectic yet accessible meals.
In addition to the recipes, there are helpful tips about condiments, utensils, and cookware. The collection is divided into seven main sections: Appealing Appetizers; Soups, Salads & Light Meals; Main Meals; On the Side; Delicious Desserts & Daring Drinks; Begin with Breakfast; and Bachelor Quickies. There is also a list of the more than one dozen store locations in Arizona, including four in Tucson.
This is a delightful cookbook. By making the most of Trader Joer’s “prep kitchen” items, homemade gourmet dinners can go from the kitchen to the family dinner table in minutes, without sacrificing either flavor or quality.
Three recipes were tested from this cookbook. A Southwest Burrito that was a flour tortilla wrapped around black beans, veggies, cheese, and salsa was tasty as well as healthy and low-fat. I am developing a taste for couscous and chose Curried Couscous with Almonds, a dish that was flexible and zingy. In Arizona, you can never make too many cold beverages and the All Mixed Up Margaritas was a bracing mix of tequila, Triple Sec Liqueur, organic pink lemonade, and lime juice.
The bottom line is that this collection is perfect for cooks who are short on time but want healthy meals that are long on taste. Fusion cooking isn’t just easy, it’s also fun.

Southwest Burrito
3 heaping Tbsp canned Organic Black Beans, drained
A few pieces of Oven Roasted Vegetables, Fire Roasted Red Peppers, or Fire Roasted Yellow and Red Peppers (I used the yellow and red peppers)
3 Tbsp Fancy Shredded Mexican Blend cheese
2 Tbsp Chunky Salsa
A few sprigs of cilantro
Large flour tortillas
Slices of fresh avocado
Dollop of sour cream or yogurt
Place all ingredients down the center of the tortilla. Roll tightly and serve. Enjoy!

Four Cookbook Appetizers:
Pizza Night: Top It, Stuff It, Twist It – The Easy Way to go With Refrigerated Dough by the editors of Pillsbury (Wiley, $14.95)
This colorful, family-friendly cookbook features 96 recipes for classic and creative pies, calzones, Stromboli sandwiches, dripping sticks and even dessert pizzas. Homemade pizza can’t be beaten and more than half of the recipes chosen for this cookbook are Pillsbury Bake-Off Contest winners. There are quick tips, substitutions, clever ideas for pizzas and the best ways to use refrigerated dough. The editors have also included nutritional guidelines, a cooking terms glossary, and metric conversions. Some of the better recipes are those for Four-Cheese Pizza, Easy Stromboli Ham, and Red Bell Pepper and Olive Pizza Sticks. Crave pizza but short on time? If so, this is the collection for you.

Viva Chocolate by Marilyn Noble (Rio Nuevo, $12.95)
In this recent addition to Rio Nuevo’s Cook West series, 50 inventive chocolate recipes are served up including a savory Turkey Mole, a delectable Chocolate Pear Cake, and a surprisingly delicious Pecan Chile Chicken. Marilyn Noble, a Denver-based author, celebrates the very best of cooking with chocolate, from simple, everyday indulgences to decadent desserts whipped up for special occasions. In addition to the recipes, there is a brief history of chocolate, a description of types, and information about chile powders and toasting nuts. The illustrations in Viva Chocolate add just the right touch.

The Cheesecake Bible by George Geary (Robert Rose, $24.95)
When is a cheesecake more than just a cheesecake? This decadent and delicious collection of more than 200 recipes provides many of the answers. Geary, a food journalist and cooking instructor, provides a wide range of baking inspiration including recipes for an unusual Pear Nutmeg Cheese Pie, an holiday-inspired Eggnog Nutmeg Rum Cheesecake, and even several that do not require baking. From plain cheesecakes to more elaborate concoctions, this is a fine collection that is user-friendly and accessible. The Austrian Cheesecake is one of the best I’ve ever tasted.

200 Best Panini Recipes by Tiffany Collins (Robert Rose, $24.95)
You can duplicate the tasty excitement of a bistro in your home with a little help from this new collection of panini recipes. Tiffany Collins, a nationally recognized culinary professional and spokesperson for the Texas Beef Council, has selected 200 mouth-watering recipes that are perfect for almost any occasion. In addition to the recipes, there is handy information on equipment and how to stock the ideal Panini pantry. There are also tips with every recipe that makes it easier to make a perfect Panini every time. Some of the better recipes include ones for a hearty Meatloaf Panini, a delicious Brie and Blue Cheese Panini with Peach Preserves, and a Veggie Brunch Panini featuring hummus, alfalfa sprouts, and green bell peppers. Whether you want to prepare a traditional sandwich por something more exotic, these recipes will provide you will an array of tasty choices.