‘Country Cooking’

By the editors at Betty Crocker (Wiley, $25.95)

What makes this recipe collection so appealing is that most of the featured dishes are family favorites and authentic.

The 325 recipes are divided into eight main categories: Rise-and-Shine Breakfasts; Blue-Ribbon Lunches and Lighter Fare; Down-Home Poultry and Fish; Country Meats and Mainstays; Fresh from the Garden; Warm Up the Oven; Homespun Desserts; and Icebox Creations. These chapters are in addition to menus, helpful nutrition and cooking information, a glossary of cooking terms and even a metric conversion guide.

The recipes are fast, easy and foolproof. Even though some of recipes are heirloom favorites, all have been adjusted to accommodate the labor-saving resources of today’s modern kitchen. Looking through many of the recipes brought back memories, especially of my grandmother’s country kitchen. The Country Fried Steak with Milk Gravy is almost identical to the way she prepared it. The Wilted Spinach Salad is the real deal as is the Hoppin’ John. I suspect the Chocolate Chiffon Icebox Cake recipe is also the same that was used by my mom when I was a youngster.

More than 80 full-color photos and clear cooking instructions make this collection essential. Whether you want to make a Hot Fudge Cake that doesn’t require eggs, and can be made in less than an hour, or Candied Sweet Potatoes that are reminiscent of family dinners, this cookbook is just one example of why more than 65 million Betty Crocker collections have been sold since 1950.

Three recipes were tested from Country Cooking. Since I have a bumper crop of lemons in my yard, I made a Lemon-Filled Coconut Cake that was moist and absolutely scrumptious. The Avocado-Citrus Salad, which featured lime juice, grapefruit, one large orange and mint leaves, was a perfect pick for a hot afternoon. My third and favorite was a zesty Mexican Beef-and-Bean Casserole.

Mexican Beef-and-Bean Casserole

1 pound lean ground beef

2 cans (15- to 16-ounces each) pinto beans, drained

1 8-ounce can tomato sauce

1/2 cup mild chunky salsa (I used hot, hot, hot)

1 teaspoon chili powder (I used chili powder from Santa Cruz Chili Co.)

1 cup shredded Monterey Jack cheese with jalapeño peppers

Heat oven to 375F.

Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown. Drain.

Mix beef, beans, tomato sauce, salsa and chili powder in ungreased 2-quart casserole.

Cover and bake for 40 to 45 minutes, stirring once or twice, until hot and bubbly. Sprinkle with cheese. Bake uncovered for about five additional minutes or until cheese is melted. Serve.

Tucsonan Larry Cox’s “Shelf Life” reviews of fiction and nonfiction books and his “Treasures & Trends” antiques column run Thursdays in Calendar Plus. For more, go to tucsoncitizen.com/calendar.
E-mail: contactlarrycox@aol.com

‘America’s Best BBQ: 100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants’

By Ardie A. Davis and Chef Paul Kirk (Andrews McMeel, $19.99)

Being a seventh-generation Southerner, it’s no secret that barbecue is embedded in my DNA. I have driven hundreds of miles out of my way to sample a good barbecue joint.

In recent years, I’ve sampled such delights as the spicy pit barbeque at The Dixie Pig in Blytheville, Ark., munched my way through a platter of smoked pig snoots at Smoki O’s in St. Louis, and tracked down a Texas gourmet treat, namely brisket nachos, a staple at Tom’s Ribs in San Antonio.

Ardie A. Davis, a certified judge in several barbecue events and cook-offs, and Chef Paul Kirk, barbecue guru and winner of more than 475 cooking awards, crisscrossed America in search of the best barbecue joints in the country. After investigating some 8,000 restaurants, they listed their top 100 picks in a fascinating new book.

In addition to recipes for meat, meat and more meat, there are dozens of delicious entries for starters, sides and even desserts. This is one of the more fun collections I’ve seen and it is being published just in time for the summer backyard cooking season.

Barbecue joints from 25 states are represented including Alabama, Arkansas, California, Colorado, Florida, Georgia, Illinois, Kansas, Kentucky, Maine, Minnesota, Missouri, New Mexico, New York, North Carolina, Ohio, Oklahoma, Oregon, South Carolina, Tennessee, Texas, Vermont, Washington and Wisconsin. The only Arizona restaurant to make the cut is Joe’s Real B-B-Q in Gilbert, renown for its Root Beer Cake.

Three recipes were tested from this collection. Coleslaw from Woody’s Bar-B-Que in Waldenburg, Ark., was a snap to prepare and required only three ingredients in addition to salt and pepper. Smoked hot links, a draw at Barbara Ann’s Bar-B-Que & Motel in Chicago, were spicy and served with baked beans.

My third and favorite tested recipe was for Glazed Barbecued Ribs, a specialty at North Main BBQ in Euless, Texas. The secret spice used is fairly easy to prepare and the finishing mop and glaze added just the right touch.

Glaze for Barbecued Ribs

Serves 6 to 8

1/2 cup sugar

1/4 cup seasoned salt

3 tablespoons chili powder

1/4 cup garlic salt

1 tablespoon paprika

1 tablespoon finely ground black pepper

1 tablespoon cayenne

2 slabs of St. Louis-style spareribs

Finishing Mop and Glaze

1/4 cup ketchup

1/4 cup yellow mustard

1/4 to 1/3 cup distilled white vinegar

1 cup packed light brown sugar

To make the secret spice, combine all of the ingredients in an airtight container and blend well. Store in a cool, dry place until ready for use or can be saved for up to six months.

Preheat your smoker to 230-250 degrees. Season the ribs all over to taste with secret spice. You can store the rest of the secret spice for up to six months. Place in your smoker and cook for 4 to 6 hours, or until done.

When the ribs are smoking, make the finishing mop and glaze. Combine the ingredients in a small saucepan over medium heat, stirring occasionally, and simmer for 15 minutes. Remove from heat and cool to room temperature.

In the last 10 minutes of cooking time, mop the ribs all over with the finishing sauce.

Tucsonan Larry Cox’s “Shelf Life” book reviews and “Treasures & Trends” antiques column run Thursdays in Calendar Plus. For more, go to tucsoncitizen.com/calendar.
E-mail: contactlarrycox@aol.com

‘The Scandinavian Cookbook’

By Trina Hahnemann with the photography of Lars Ranek (Andrews McMeel, $29.99)

Trina Hahnemann is a chef and food writer who began her culinary work as a caterer for such rock stars as Bruce Springsteen, Elton John and members of the Rolling Stones. In addition to her numerous awards and achievements, she owns and runs a cafe in Denmark’s House of Parliament.

Hahnemann has helped define the New Nordic movement, a movement that focuses on purity, freshness and simplicity. In her new collection, she brings that aspect of Scandinavian cooking into the American kitchen. Most of the recipes require fresh, seasonal ingredients, and use user-friendly cooking techniques.

The recipes are supplemented by the images of Lars Ranek who has contributed to more than 20 cookbook collections.

The 115 recipes are grouped into 12 chapters, each part representing a month of the year. The changing seasons with their shifting daylight conditions, as well as strong agricultural and fishing traditions in Norway, Denmark and Sweden, helped to develop a highly differentiated approach to cooking and dining. Those factors are what make this collection so interesting.

More than just a collection of recipes, this new cookbook is a celebration of Scandinavian culture.

Two recipes were tested from “The Scandinavian Cookbook.” Vanilla Custard with Red Currants was rich yet called for just five ingredients. The Kransekage, or almond cake, was a little more complex but equally delicious. This is a collection that is as delightful to look at as it is delicious to test.

Vanilla Custard with Red Currants

Serves 4

1 vanilla bean

6 pasteurized egg yolks

2/3 cup of superfine sugar

1 1/4 cups heavy cream

1 cup red currants

Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife. Put the seeds in a bowl with the egg yolks and sugar and beat until pale and fluffy. Whip the heavy cream until it forms soft peaks, then gently fold into the egg mixture.

Pour the mixture into one or more freezer-proof containers and freeze for six hours. The parfait is now ready. Serve with red currants or other fresh fruit.

Tucsonan Larry Cox’s “Shelf Life” reviews of fiction and nonfiction books and his “Treasures and Trends” antiques column run Thursdays in Calendar Plus. For more, go to tucsoncitizen.com/ calendar. E-mail: contactlarrycox@aol.com

‘Pastry: Savory & Sweet’

By Michel Roux (Wiley, $24.95)

Michelin three-star chef Michel Roux shows how easy it is to prepare professional-caliber pastry at home. His comprehensive book covers 10 popular types of dough, step-by-step techniques and kitchen tips that ensure perfect results. Trained in the classic French style and with more than 30 years of experience as a top chef, Roux has compiled what might just become the new authoritative guide to pastry-making. Some of the standout recipes include such international favorites as classic Cornish Pasties, Beef and Cheese Empanadas, and Gougeres Filled with Mushroom Duxelles. The 100 recipes are supplemented with more than 250 full-color photographs illustrating both the techniques and finished dishes.

‘Tacos: The Santa Fe School of Cooking Series’

By Susan Curtis and Daniel Hoyer with R. Allen Smith

(Gibbs-Smith, $12.95)

A taco isn’t necessarily just a taco. For example, by combining olives and almonds, you can create delicious Creamy Chicken and Almond Tacos. The richness of the cream is a perfect balance for the Mediterranean-style filling. Susan Curtis, owner-director of the Santa Fe School of Cooking and Market, has achieved international acclaim for her passion for food. Assisted by Daniel Hoyer, the sous chef at Mark Miller’s Coyote Café, and Chef R. Allen Smith, director of the Stock Pot, an exclusive cooking school in Texas, this exciting new collection is innovative and fun.

‘Cookies!’

By the editors of Good Housekeeping (Hearst Books/Sterling Publishing, $14.95)

Food director Susan Westmoreland serves up 150 recipes culled from the Good Housekeeping collection, all triple-tested for ease, reliability and great taste. The five chapters include Bar Cookies; Drop Cookies; Rolled Cookies; Rolled, Molded & Refrigerator Cookies; and Holiday Cookies. There are tips and techniques that make the recipes almost foolproof. In addition to such tried-and-true classics as Sugar Cookies and Pinwheels, there are dozens of unexpected treats including Lemon Cornmeal Thins, Ricotta-Cheese Cookies, Brandy Snaps and decadent Chocolate Wows. This is a marvelous collection that represents all skill levels with countless recipes that promise to become year-round family favorites. This book is spiral-bound making it even more accessible for easy use in the kitchen.

‘Dinnertime Express’

By the editors of Better Homes and Gardens (Better Homes and Gardens Books, $24.95)

The simple and innovative recipes featured in this collection take 30 minutes or less to prepare and require readily available ingredients. From appetizers to desserts and everything in between, the exciting flavors of these healthful meals are certain to energize the family dinner table night after night. In addition to more than 250 recipes, there are nutritional facts, helpful tips and inspiring full-color photographs.

‘Falling Cloudberries: A World of Family Recipes’

By Tessa Kiros (Andrews McMeel, $29.99)

Tessa Kiros was born in London to a Finnish mother and a Greek-Cypriot father. The family moved to South Africa when she was 4. As a teenager, she began traveling throughout the world, learning as much as she could about cultures and traditions as she sampled regional foods. While on a road trip to Italy, she met her eventual husband, Giovanni. They and their two daughters live in Tuscany.

Tessa Kiros’ new collection is, as might be expected, a joyful mix. Not only is it a homage to her personal diverse heritage, it also reflects what she has sampled and learned throughout her travels. The mouthwatering recipes – from Finland, Greece, Cyprus, South Africa and Italy – are divided geographically. In addition to the recipes are helpful notes, simple instructions, and a relaxed inviting style. The gorgeous illustrations make this a beautifully packaged cookbook that is a pleasing addition to any home collection.

Some of the standout recipes include Cinnamon and Cardamom Buns, Poached Quinces that is a perfect addition to ice cream, tangy Lemon and Oregano Chicken, and traditional Spanakopita. One dish was tested from this collection, Daniele’s Tomato Pasta. It was easy to prepare and a perfect warm-weather supper.

Daniele’s Tomato Pasta

12 ripe cherry tomatoes, halves

About 30 baby salted capers, rinsed and squeezed dry

1/2 cup extra-virgin olive oil

2 garlic cloves, lightly crushed with a knife

About 5 basil leaves, torn

3/4 package 16-oz spaghetti

Directions:

Put all of the ingredients except the spaghetti in a bowl and season with salt and pepper. (I used sea salt and freshly ground pepper.) Set aside for at least an hour, if possible, to let the flavors mingle. Cook the spaghetti in a large pan of boiling salted water, following the package instructions.

Drain and add to the tomato sauce, tossing well to coat the pasta. Serve immediately, with or without grated Parmesan.

Tucsonan Larry Cox’s “Shelf Life” reviews of fiction and nonfiction books and his “Treasures and Trends” antiques column run Thursdays in Calendar Plus. For more, go to tucsoncitizen.com/calendar. E-mail: contactlarrycox@aol.com

‘Country Cooking: 2,151 Recipes from the Readers of Harrowsmith Magazine’

(Firefly, $35)

Harrowsmith Magazine is issued six times a year and is one of Canada’s most popular publications.

A typical issue generally contains such items as how a shepherd processes wool from his sheep, tips on buying wood-fueled stoves, a peek or two inside vintage and unique homes, and numerous other features that are geared toward a mostly rural readership. Even though the articles are interesting, it’s the recipes that are the main draw.

“Country Cooking: 2,151 Recipes from the Readers of Harrowsmith Magazine” was originally published in three volumes during the 1980s. A decade later, the collection was combined and issued between one cover but available only in Canada. With this 2009 edition, American cooks can now sample authentic Canadian country cooking.

This marvelous cookbook, about the size of a metro phone book, is divided into several chapters: Breakfasts & Snacks; Eggs & Cheese; Soups & Chowders; Salads & Vegetables; Beans & Grains; Fish & Seafood; Poultry & Game; Meat; Baking; Preserves; Desserts; Beverages; and Holiday. In addition to the recipes, there are sample menus. For example, if you are planning an after- theater party, Tiropetes (a delicate Greek cheese puff), Mulligatawny Soup, Flaky Biscuits, Ruth’s Full Vegetable Vinaigrette and Chocolate Dipped Strawberries are recommended.

The charm of this collection is its authenticity. One doesn’t have to stretch the imagination much to envision a Canadian farm house supper of Baked Lamb and Summer Squash Casserole or ending a summer day with a bracing Burgundy Berry Pie.

Three recipes were tested from this collection: A tasty Hot Spinach Salad made with bacon, mushrooms, spinach and onions, a fluffy Zucchini Custard, and since rum is a food group in my home, a Rum Squash that was surprisingly good. The custard, my favorite, was as light as a soufflé.

This excellent collection is certain to become a culinary classic, one that will be used over and over again by cooks throughout North America. Country cooking is big on both taste and freshness, two things that make this cookbook especially rewarding.

Zucchini Custard

2 pounds zucchini, coarsely grated

1 onion, minced

1 clove garlic, crushed

3 tablespoons olive oil

1/3 cup minced parsley (I used fresh)

1/8 teaspoon thyme

1/8 teaspoon rosemary

1 teaspoon sea salt

1/8 teaspoon fresh ground black pepper

5 eggs

1/2 cup flour

3/4 cup Parmesan cheese

Stir fry zucchini,onion and garlic in a large heavy skillet over medium heat for 10 to 12 minutes or until zucchini is tender. Mix in parsley, thyme, rosemary, salt and pepper. Beat eggs until frothy, then mix in flour and Parmesan cheese. Stir zucchini mixture into eggs, spoon into greased 1 1/2-quart casserole dish and bake, uncovered, at 300 degrees for 1 hour or until knife inserted in center comes out clean.

Tucsonan Larry Cox’s “Shelf Life” reviews of fiction and nonfiction books and his “Treasures and Trends” antiques column run Thursdays in Calendar Plus. For more, go to tucsoncitizen.com/ calendar. E-mail: contactlarrycox@aol.com

“Blend It!”

By the editors of Good Housekeeping (Sterling Publishing. $14.95)

Each spring, many Tucson cooks move their blenders to the top of their kitchen counters because during the warmer weather months it becomes not just an appliance but THE appliance.

In recent years, a series of cookbooks have proved that the blender isn’t just for making smoothies. With a little imagination and guidance, it can also help whip up delicious soups, sauces, pancakes and even chicken liver pâté.

In this Good Housekeeping collection, the 150 recipes have been triple-tested and are divided into six main chapters: Smoothies & Blender Breakfasts; Soda Fountain & Coffee Bar Favorites; Fizzes, Slushes & Frozen Cocktails; Sensational Soups; Dips, Sauces & Salad Dressings; and Pancakes, Popovers & Waffles. In addition to the recipes, there is the latest buzz on blenders. For example, safety tips, how to get the most out of your utensil, and what to look for when purchasing a new one.

The recipes are fairly straight forward. Most of the smoothies and slushes are old family favorites. The surprises are in the chapter on soups. Three are especially interesting: a Butternut-Apple Soup that features squash and fresh apples, a delicious Cream of Asparagus Soup that is a snap to make, and a Creamy Buttermilk-Beet Soup (it’s better than you think).

Two recipes were prepared from this collection. On a hot afternoon, I made a bracing Strawberry Margarita. For supper later that same day, I made the Creamy Buttermilk-Beet Soup, which required just four ingredients. Both the cocktail and soup were prepared in less than 10 minutes.

Creamy Buttermilk-Beet Soup

Makes 4 cups

2 cups buttermilk

1 can (14 1/2 to 15 ounces) beets, drained

1/2 teaspoon salt (I used sea salt)

1 tablespoon minced fresh dill, with additional dill sprigs for garnish

In blender, combine buttermilk, beets, and salt. Blend until smooth. Pour mixture into a large bowl; stir in minced dill. Cover and refrigerate until chilled. Garnish will sprigs. Serve with homemade bread.

Tucsonan Larry Cox’s “Shelf Life” reviews of fiction and nonfiction books and his “Treasures and Trends” antiques column run Thursdays in Calendar Plus. For more, go to tucsoncitizen.com/ calendar. E-mail: contactlarrycox@aol.com

With temperatures inching toward 90 degrees in the Old Pueblo, these five cookbooks, all available at online dealers, will make the warm weather more tolerable.

‘Viva Margarita’

By W. Park Kerr with the photography of Leigh Beisch (Chronicle Books, $15.95)

As someone once said, margaritas are nothing short of fiestas in a glass. W. Park Kerr presents 60 tequila-kissed recipes that celebrate everyone’s favorite cocktail. In addition to seven South-of-the-Border classics, there are dozens of innovative new twists such as the Pear o’ Snake Eyes made with pear brandy, the Blue Agave, a salute to the tropics and the urban East by Southwest featuring a pea-sized dab of hot green Japanese horseradish paste. Kerr, a ninth-generation Texan, is the founder of the El Paso Chile Company.

‘Delicious Dips’

By Diane Morgan with the photography of Joyce Oudkerk Pool (Chronicle Books, $16.95)

Hot summer nights with friends become even more fun when dips and chips are added to the mix. Diane Morgan, the diva of dips and champion of chips, created more than 50 recipes for her collection. In addition to an ingredient glossary, dip tips, and deep-frying techniques for chips, the recipes are divided into five categories: Vegetable and Herb Dips; Salsas and Guacamoles; Cheese, Bean, Legume and Tofu Dips; Meat and Seafood Dips, and Dessert Dips. The Double-Chocolate Chunk Brownie Chips recipe is decadent and tasty.

‘Salsa’

By Susan Curtis and Kathi Long with the photography of Lois Ellen Frank (Gibbs-Smith, $12.95)

This title in the Santa Fe School of Cooking Series features salsa recipes that stretch the culinary possibilities of an almost perfect food. Since salsa is the Spanish word for sauce, it can also refer to a variety of items. For example, salsas can be fresh (raw) or cooked, thick of thin, chunky or smooth, hot or mild, or sweet or tart. Most of the salsas in this collection have chiles in them and all of the recipes are rated according to the heat. Some of the standouts are the Grilled Nopal and Poblano Chile Salsa, a smoky-tasting New Mexico Red Chile Salsa made with chipotles, and a zesty Grapefruit-Orange Salsa.

‘Chicken Salad’

By Barbara Lauterbach with the photography of Sheri Giblin (Chronicle Books, $18.95)

The 50 recipes in this book underscore that chicken salad isn’t necessarily just chicken salad. With a little imagination the basic recipe can be combined with everything from pasta to potatoes, pineapples to papaya. Regardless of how it is prepared, chicken salad is the perfect choice for warm-weather cooking. The 50 featured recipes are easy to prepare and a fun, new take on an old favorite. Two personal favorites are the Avocado Chicken Salad that used the shells as small serving cups, and the Camelback Pulled Chicken Salad, a Scottsdale favorite.

‘Dressed to Grill: Savvy Recipes for Girls Who Play with Fire’

By Karen Brooks, Diane Morgan, and Reed Darmon with illustrations by Beth Adams (Chronicle Books, $16.95)

This sizzling book proves that the grill game isn’t just the domain of guys. With such recipes as Waistland Salad, Chauvinist Pig, Grilled Corn with Hot Lips Chili Butter and How Can I be Sarong, this collection serves up a whole new take on patio food fun.

‘Coffee Love’

By Daniel Young (Wiley, $17.95)

Daniel Young, a food writer and critic whose work has appeared in publications ranging from The New York Times to Gourmet magazine, is convinced that nothing unites and divides us quite like coffee, the world’s second favorite beverage after water. He points out that the aroma of coffee in the morning is as universal a signal of daybreak as the rooster’s crow, but a far better reason to get out of bed.

In his new book, Young takes readers on a globe-trotting adventure through cafes and coffee houses, from Seattle to Florence to Budapest and everywhere in between. In a breezy narrative, he serves up a review of coffee basics covering the essentials of bean selection, storage, roasting, grindings and brewing.

Beautiful full-color photography, intriguing profiles of international coffee cultures and 50 easy-to-follow recipes make this collection a must, especially for those of us who consider coffee a gift from the gods.

‘Ready, Steady, Spaghetti: Cooking for Kids and with Kids’

By Lucy Broadhurst (Andrews McMeel, $19.99)

In this kid-friendly collection, Lucy Broadhurst, a food stylist from Australia, provides great tips on getting the youngsters in the family to do more in the kitchen than watch and lick an occasional spoon. In addition to information about nutrition, hygiene and safety, there are delicious “hands-on” recipes divided into six main chapters: Little Food; Dinnertime; Eat Your Greens; Sticky Treats: Cookies, Cakes and Sweets; and Let’s Party.

Some of the better recipes include a tasty Chicken Noodle Omelet, an easy-to-prepare Sausage Pie, and a mouth-watering Pear and Raspberry Crumble.

Whether looking for new recipes or getting the kids more involved in meal preparation, this is a cookbook that brings both learning and entertainment into the family kitchen.

‘The Complete Book of Raw Food: Healthy, Delicious Vegetarian Cuisine Made with Living Food’

Edited by Julie Rodwell (Random House, $30)

As consumers become aware of the benefits of adding raw foods to their diets, this book will become essential for many of us. The first part of the book is devoted to vital information about ingredients, tools, juicers and juicing, sprouting and greening, dehydrating and advice from the pros. The 375 recipes, contributed from the world’s top raw food chefs, are divided into chapters that include Salads & Dressings, Soups; Snacks & Sides; Smoothies, Shakes, & Juices; Bread, Crackers & Chips; Raw Milk & Cheese Substitutes; Breakfast, Lunch & Dinner Entrees; Spreads, Sauces & Dips; Cookies & Other Sweets; Pies & Cakes; and Ice Cream and Puddings.

There is also a raw food glossary and a list of services, supplies and resources in addition to biographical information about the contributors.

This is an excellent collection that is comprehensive and definitive. The easy-to-follow directions make simple, healthy and delicious meals almost effortless to prepare.

‘International Cuisine from The International Culinary Schools at The Art Institute’

Compiled by Michael F. Nenes (Wiley, $45)

Many American cooks, feeling adventurous, are attempting more international dishes than ever before. It is not all that unusual to find dishes from Mexico, Spain, France or Italy on the family supper table.

This exciting new collection explores the different cultures and cuisines of the world through more than 400 recipes. The chapters include foods and menus from Mexico, South America, the Caribbean, Japan, China, Korea, Southeast Asia, Spain, the Middle East, Turkey, Greece & Crete, Africa, India, the British Isles, France, Italy, Germany, Austria, Switzerland, Scandinavia and Russia.

In addition to the recipes, there are brief sections that show how the history, geography, religion and ingredients of a particular region influence and help define its food. This is the perfect book to teach cooks at every level about the diversity of cuisine from around the world.

‘The River Cottage Meat Book’

By Hugh Fearnley-Whittingstall (Ten Speed Press, $40)

“The River Cottage Meat Book,” first published in the United Kingdom, has been reissued for American cooks and covers all of the basics such as choosing the very best raw materials and understanding the different cuts and the cooking techniques used with each of them.

Hugh Fearnley-Whittingstall, a renowned British chef and campaigner for real food, serves up a thought-provoking and practical guide, in addition to more than 150 delicious recipes. His book is divided into two main parts: Understanding Meat and Cooking Meat. Whether your aim is to prepare a Pork Roast with perfect crackling, a traditional Steak and Kidney Pie, a hearty Irish Stew or Roast Grouse, “The River Cottage Meat Book” is the only reference you’ll need.

As the author points out, an educated consumer can buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and, yes, the respectful treatment of animals.

‘Pillsbury Fast Slow Cooker Cookbook’

From the editors of Pillsbury (Wiley, $19.95)

The slow cooker has become one of the most important tools in the modern American kitchen. It can be a lifesaver when it comes to preparing great-tasting, home-cooked meals when time is in short supply. A new cookbook from the editors of Pillsbury serves up 140 recipes that get busy cooks in and out of the kitchen with as little as 15-minute prep time. The test with any cookbook isn’t necessary just the length of time to prepare recipes but how good they taste.

In addition to a short overview of the secrets of slow cooking success, there are six main chapters: Family Favorite Chicken & Turkey; Tasty Beef Main Dishes; Busy-Day Pork and Sausage; Stews, Soups & Chiles; Hearty Warm Sandwiches; and Great Sides & Starters. There are also a metric conversion guide and helpful nutrition and cooking information.

Most of the featured recipes are comfort foods. What sets this collection apart, however, is that by minimizing chopping and extra steps such as browning meat, prep time is dramatically cut. The ingredients are also accessible. For example, armed with a can of refrigerated biscuits or a jar of green salsa, Chicken Pot Pie and Chicken Tortilla Soup are a snap to prepare.

One of my favorite parts of this cookbook is a list of tips for adapting favorite family recipes to the slow cooker. There are also flavorful suggestions for dressing up a slow-cooked meal just before it is served at the family supper table.

In these economically challenging times, this cookbook is a true asset. It offers not only speed and convenience but money saving recipes and delicious recipes that will be family crowd pleasers throughout the year.

I tested two recipes from this collection: a hearty Hungarian Stew and a delicious Autumn Pork Roast dinner made with apple cider and sweet potatoes. Both were successful.

Hungarian Stew

Prep time: 15 minutes

Serves 8

Ingredients:

2 pounds lean boneless beef chuck roast cut into small bite-size pieces

2 cups ready-to-eat baby-cut carrots

1 medium onion, sliced (1 1/2 cups)

1 medium green bell pepper, sliced

1/3 cup all-purpose flour

3 teaspoons paprika

1/2 teaspoon salt (I used sea salt)

1/2 teaspoon dried thyme leaves

1/4 teaspoon pepper

1/2 cup chili sauce

1 can (14 ounces) beef broth

2 cups sliced fresh mushrooms

1 bag (16 ounces) uncooked wide egg noodles (10 cups)

1 8-ounce container of sour cream

2 tablespoons chopped fresh parsley

In a 4 quart slow cooker, mix beef, carrots, onion and bell pepper. Add flour, paprika, salt, thyme and pepper. Toss to coat. Stir in chili sauce and broth.

Cover, cook on low setting for 7-8 hours.

Stir mushrooms into stew. Cover, cook on low setting 20 to 30 minutes longer or until mushrooms are tender. Meanwhile, cook noodles per package instructions and drain.

At serving time, stir sour cream into stew until well mixed. Spoon noodles into individual shallow bowls. Top each with stew and sprinkle tops with parsley.

Tucsonan Larry Cox’s “Shelf Life” reviews of fiction and nonfiction books and his “Treasures and Trends” antiques column run Thursdays in Calendar Plus. E-mail: contactlarrycox@aol.com

’1,000 Gluten-Free Recipes’

By Carol Fenster, Ph.D (Wiley, $35)

It isn’t easy to prepare meals for those who have wheat allergies, gluten intolerance, or celiac disease. Carol Fenster, an internationally recognized food expert, discovered that she was gluten intolerant more than two decades ago. Since then, she has spent much of her time developing gluten-free strategies and helping others who need to make the transition to a free-gluten lifestyle.

Most recipes for even basic pies, cakes, pastas and breads contain wheat, the most common source of gluten. Since even packaged foods such as dressings and seasons may contain it, consumers must be educated and vigilant.

If your household requires gluten-free cooking, this new collection of recipes will be essential and indispensable. There are recipes that are suitable for almost every meal of every day. Best of all, the selections are fairly easy to prepare and delicious.

This massive 700-page book is divided into 17 chapters: Pancakes, Waffles and Other Breakfast Foods; Quick Breads and Muffins’ Yeast Breads; Appetizers and Snacks; Salads and Soups; Sandwiches, Wraps and Tacos; Pastas; Grains and Beans; Fish and Seafood; Poultry; Meats; Vegetables; Cookies and Bars; Cakes and Cupcakes: Pies and Pastries; Fruit and Custard Desserts; and Homemade Gluten-Free Ingredients. There is also a new outline for a gluten-free diet that is compatible for our 21st century.

Two recipes were tested from this cookbook, a delicious Corned Beef and Cabbage – since St. Patrick’s Day is just around the corner – and a surprisingly good Chocolate Mayonnaise Cake (yes, I said mayonnaise).

This excellent collection features 172 breakfast recipes; 75 for sandwiches, salads, and soups; 106 pasta, grain, bean and vegetable dishes; 205 for main courses; and 377 for cookies, cakes, pies, and other mouth-watering desserts. Simply put, this is the best gluten-free cookbook I’ve seen and it is highly recommended, even if you aren’t on a restricted diet. It’s that good.

Chocolate Mayonnaise Cake

Makes 12 servings

3/4 cup boiling water

1/3 cup unsweetened cocoa powder (not Dutch process or alkali)

3/4 cup real mayonnaise (not reduced fat or salad dressing)

1 cup sugar

1 teaspoon pure vanilla extract (I used Mexican vanilla)

2 cups Carol’s Sorghum Blend*

1 teaspoon baking soda

Place a rack in the middle of the oven. Preheat to 350 degrees. Generously grease a 9-inch square nonstick cake pan (gray, not black).

In a small bowl, pour boiling water over cocoa and stir until smooth. Set aside while you measure remaining ingredients.

In a large mixing bowl, beat mayonnaise, sugar, and vanilla extract with electric mixer at medium speed about one minute. Reduce speed to low and beat in cocoa mixture just until incorporated. Gradually add sorghum blend and basking soda, beating just enough that the batter thickens. Spread evenly in the pan.

Bake 25 to 30 minutes or until a cake tester inserted in the center comes out clean. Remove from oven and let cool 10 minutes on a wire rack. Cut and serve immediately.

*Carol’s Sorghum Blend

1 1/2 cups sorghum flour

1 1/2 cups starch/cornstarch

1 cup tapioca flour

Whisk ingredients together until well blended. Store it tightly covered and in a dark, dry place. You may refrigerate or freeze the blend but bring it to room temperature before using.

Makes 4 cups. You can double or triple this recipe.

Tucsonan Larry Cox’s “Shelf Life” reviews of fiction and nonfiction books and his “Treasures and Trends” antiques column run Thursdays in Calendar Plus. For more, go to tucsoncitizen.com/calendar.
E-mail: contactlarrycox@aol.com.

‘Complete Book of Indian Cooking: 350 Recipes from the Regions of India’

By Suneeta Vaswani (Firefly, $27.95)

Since regional foods tend to be distinctive and influenced by local ingredients, a cookbook that features recipes from India is, as might be expected, exhilarating and exotic. What is not expected is that most are also fairly easy to prepare.

Suneeta Vaswani, who was born in Mumbai, India, has taught Indian cooking in the United States since the 1970s. The Houston-based cook and food writer serves up 350 recipes from the four distinctive regions of India. The recipes, which are designated by region within chapters, are also supplemented with an ingredient glossary, source information, and designations for the hotter dishes.

This excellent collection includes such favorites as Shrimp in Coconut Milk, Bhel Puri Chaat, South Indian Banana Fritters, Kashmiri Leg of Lamb, and an incredibly good Mango Citrus Chutney.

‘Bistro Laurent Tourondel: New American Bistro Cooking’

By Laurent Tourondel (Wiley, $34.95)

Laurent Tourondel is executive chef and partner in the BLT (Bistro Laurent Tourondel) Restaurant Group, which has more than nine restaurants in the United States and Puerto Rico. Named Bon Appetit magazine’s Restaurateur of the Year in 2007, the award-winning chef has helped redefine classic bistro fare in America.

His new collection includes exciting appetizers, intriguing salads, hearty soups, and mouth-watering desserts, in addition to vegetables, meat, poultry, fish, shellfish, and pasta and risotto dishes. Renowned for his seafood, some of Tourondel’s standout dishes are the Seared Arctic Char with Shiitake-Ginger Vinaigrette and the more accessible Striped Bass with Curry Brown Butter.

In addition to more than 150 recipes, there are ingredient descriptions, professional tips, and serving suggestions.

‘Organic Marin: Recipes from Land to Table’

By Tim Porter and Farina Wong Kingsley (Andrews McMeel, $29.99)

California’s Marin County has become the culinary epicenter of organic foods. The region is considered no less than the birthplace of American organic farming. In this new collection, 16 organic farms are featured, along with 50 recipes organized by season and selected by 25 of the San Francisco Bay Area’s most popular organic restaurants.

Some of the more interesting recipes include Heirloom Tomato Flatbread, Roasted Red Pepper Bisque, Chicken Fra Diavolo with Fennel and Dandelion Salad, Gypsy Peppers Stuffed with Fromage Blanc, and a Puerto Rican-inspired Arroz con Pollo.

Tim Porter, a former assistant managing editor of the San Francisco Examiner, and Farina Wong Kindsley, a culinary instructor at Tante Marie’s Cooking School in San Francisco, serve up an incredible cookbook that underscores the fact that good food nourishes the body and enriches both the land and community.

‘Weight Watchers in 20 Minutes’

By the staff of Weight Watchers (Wiley, $29.95)

Weight Watchers staffers are convinced that eating good, nutritious home-cooked meals is possible even when prep time is at a premium.

They set out to prove their point by featuring 250 recipes, most of which can be prepared in 20 minutes or less. The up-to-date recipes incorporate elements of the new Weight Watchers Momentum program that uses Point Values as well as complete nutritional information.

Two special bonuses are included in each chapter: Time Savers so that even less experienced cooks can learn the smart, savvy way, and Filling Extras, which spotlights healthy ways to make meals more filling while staying on track and maintaining goals.

The eight main chapters include breakfast and noon day selections, main dishes that feature steak, chops, chicken, turkey, and fish, meatless suppers and sensational desserts. The book is published in a special spiral binding that makes using it in the kitchen a snap.

Tucsonan Larry Cox’s “Shelf Life” reviews of fiction and nonfiction books and his “Treasures and Trends” antiques column run Thursdays in Calendar Plus. For more, go to tucsoncitizen.com/calendar.
E-mail: contactlarrycox@aol.com

‘Salumi: Savory Recipes and Serving Ideas for Salame, Proscuitto, and More’

By John Piccetti and Francois Vecchio with Joyce Goldstein (Chronicle Books, $24.95)

This collection is a basic primer packed with everything you need to know about artisan cured meat with a special emphasis on Italian selections such as salame, prosciutto and coppa. These meats reflect generations of Italian craftsmanship and are perfect for both the family table and classic party tray.

The 50 recipes are supplemented with descriptions of the various salumi, a guide for selecting, slicing, and storing salumi, and the ingredients to look for on the packaging label to make certain you are purchasing the most delicious product possible. There is even a backgrounder that takes much of the mystery out of the curing process and shows how master salumieri perform their magic.

Written by salumi experts, this collection is illustrated in full color and will both inform and inspire.

‘Betty Crocker Baking Basics’

By the editors of Betty Crocker (Wiley, $25.95)

“Betty Crocker Baking Basics” is more than just a collection of recipes. It is a one-stop guide that makes preparing a party-ready layer cake, a holiday pie, or a plate of chocolate chip cookies almost fail-proof.

The spiral-bound book is especially designed for today’s bakers and features up-to-date information and colorful illustrations that take readers step-by-step through each and every recipe. The recipes, more than 360 in all, are supplemented with information about understanding ingredients, how to best read instructions and the baking equipment and gadgets needed for a working kitchen. “What Went Wrong” charts provide solutions to less-than-successful attempts such as a cake that won’t rise or a soggy pie crust.

Much like its companion volume, “Betty Crocker Cooking Basics,” this collection offers a warm, reassuring, conversational tone that emphasizes the fun aspects of baking and is more like a chat with a friend than a lecture from an expert.

“Betty Crocker Baking Basics” is divided into six main chapters: Cookies and Bars; Cakes; Pies and Tarts; Quick Breads; Yeast Breads; and Desserts.

‘The Complete Idiot’s Guide to Fast & Fresh Meals’

By Ellen Brown (Alpha Books, $16.95)

One of the latest “Idiot” titles features recipes that might sound complicated but are oh-so-easy and tasty. As the author suggests: Forget Frankenfoods – you can eat healthier meals with even less effort than you might realize.

In addition to several “how to” chapters that include kitchen efficiency tips and building basic food prep skills, there are several main chapters featuring dips, soups, appetizers, sandwiches, quiches, pasta, salads and entrees. Some of the standouts are a surprisingly good Coconut Rice and Vegetable Salad, a zesty Gazpacho Chicken Salad, a stick-to-your-ribs grilled Steak with Southwest Corn Sauce and a down-home Sweet Potato Salad with Mustard Dressing.

Brown is the author of several previous “Idiot” cookbooks, including “Cooking for Two,” “Slow Cooker Cooking” and “Juicing.”

‘Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian’

By Toni Fiore (Da Capo, $27.50)

Toni Fiore, the host of public television’s “Delicious TV: Totally Vegetarian,” is one of America’s most-trusted guides to fast, flavorful, vegetarian cooking. Her new collection features almost 200 easy-to-prepare recipes that call for familiar and readily available ingredients. Chapters include Appetizers, Salads & Dressings, Soups & Stews, Breads & Pizza, Tofu, Tempeh & Seitan, Potatoes, Grains & Beans and Desserts.

A Maine Berry Muffin recipe is so good it alone is almost worth the price of the book.

One of the main attractions of “Totally Vegetarian” is that it provides helpful information on stocking the freezer, kitchen and pantry – from knives and small appliances to food staples such as beans, spices and oils. Even though the recipes are vegan, they are also flexible for the meat-eater in the house.

‘Frozen Desserts’

By Francisco J. Migoya and The Culinary Institute of America (Wiley, $60)

With warm weather just around the corner, it’s time to focus on exciting, innovative frozen desserts.

Francisco J. Migoya, an assistant professor in Baking and Pastry Arts at The Culinary Institute of America, has compiled one of the most comprehensive, essential collections devoted to the preparation and art of frozen desserts. Make no mistake about it, after spending a few minutes with this book, you’ll quickly realize that a frozen dessert isn’t necessarily just a bowl of ice cream.

Chef Migoya documents the history and evolution of frozen desserts along with serving up 200-plus recipes. Covering almost every aspect of frozen dessert production, personal guidelines that worked well for him are also featured. For example, believing that flavor is the most important aspect of desserts – with visual appeal a close second – Chef Migoya recommends using seasonal and the highest quality ingredients possible. And, he adds, even though simple, clean and polished desserts are sometimes difficult to achieve, they are generally the best.

The collection is divided into eight main chapters. In addition to a brief history of frozen desserts, there is an overview of the equipment, machines, tools, and ingredients required to make the perfect frozen dessert. Both dairy-based and nondairy desserts are also highlighted. One of the more intriguing sections is “Finished Items,” a chapter that instructs how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses.

Aspiring pastry chefs and professionals in the industry aren’t the only ones who will find inspiration from this incredible cook. New cooks who want to explore what is possible in the family kitchen will also find the collection instructive and fun.

Some of the better recipes are a delicious Granny Smith Apple and Fennel Sorbet with Fennel Jam, an unusual Burnt Milk Gelato and a bracing Espresso-Cardamon Ice Cream.

I tested two recipes from Frozen Desserts. An abundance of lemons triggered me to prepare a Lemon Curd Ice Cream. It was fairly easy to make and is a close cousin to the frozen custard, a Midwest favorite. Since rum is a basic food group at my house, I also selected the Rum Ice Cream recipe.

Both were successful.

Tucsonan Larry Cox’s “Shelf Life” reviews of fiction and nonfiction books and his “Treasures and Trends” antiques column run Thursdays in Calendar Plus. For more, go to tucsoncitizen.com/calendar. E-mail: contactlarrycox@aol.com

‘Sauces: Classical and Contemporary Sauce Making’

By James Peterson (Wiley, $49.95)

When “Sauces” was first published in 1991, it became an instant classic. It received the James Beard Foundation Cookbook of the Year Award and remains an essential reference for every serious cook.

James Peterson has updated his cookbook to make it even more accessible. The third edition embraces the traditions of diverse cuisines and features more than 60 all-new recipes. The collection serves up nearly 450 recipes as well as charts for easy reference on Classic White Sauces, Derivative Brown Sauces, Classic French Fish Sauces, Crustacean Sauce Variations plus mouth-watering color photography that highlights the beauty of the finished dishes.

Comprehensive and steeped in research, “Sauces” provides a classical foundation from which anyone, from home cooks to professional chefs, can draw inspiration and gain new insight. Since Americans are making more healthful choices, many of the featured sauces have been lightened in accordance with current culinary trends.

Peterson leaves nothing to the imagination in his excellent collection. For example, there are 20 chapters and hundreds of recipes for every type of sauce and the dishes they complement, from a basic Mushroom and Lemon Sauce to the more exotic Bordelaise Sauce Made with Red Wine Stock. This expanded new edition also contains added historical material, with special attention paid to French and Italian cooking. Especially intriguing are medieval and Renaissance recipes that might be difficult to translate for the modern palate but are nevertheless fascinating to read.

What makes this collection work is, of course, Peterson’s lack of pretension. His assuring voice is a common thread throughout the book, encouraging and guiding.

This lively, erudite and authoritative reference is the definitive modern work on the subject. All of the techniques and know-how needed to master sauce making are contained in this fantastic book.

Tucsonan Larry Cox’s “Shelf Life” reviews of fiction and nonfiction books and his “Treasures and Trends” antiques column run Thursdays in Calendar Plus. For more, go to tucsoncitizen.com/ calendar. E-mail: contactlarrycox@aol.com