Freelance
‘Chili Madness: A Passionate Cookbook’
By Jane Butel (Workman, $12.95)
Jane Butel – the author of 15 cookbooks and owner of the Southwest Cooking School in Albuquerque, N.M. – has updated and expanded her classic chili cookbook, first published in 1980. The result is a collection of old favorites such as Buzzard’s Breath Chili, Authentic Texas Border Chile and an assortment of newfangled recipes that include a White Lobster Chili and an excellent Chorizo Turkey Chili.
There are also recipes for starters, sides and desserts. The Texas-Style Tamale Pie on Page 93 is a standout. It is easy to prepare and simply delicious.
Seven chapters include an introduction, a brief history and overview of chili, encores, chili sidekicks, breads & sop ups, and sweet endings. There are also sources and conversation tables. This cookbook has all of the zing of a Scotch Bonnet pepper.
‘Pickles & Relishes: From Apples to Zucchini, 150 Recipes for Preserving the Harvest’
By Andrea Chesman (Storey Publishing, $9.95)
With farmers markets becoming more and more popular in Tucson, this nifty little book can help turn bumper crops into mouthwatering pickles and relishes. This basic introduction to pickling provides easy-to-follow steps and 150 tested recipes. In addition to the recipes, there is information on how to choose the ingredients and equipment to pickle and preserve.
The recipes are divided into several categories including Bread ‘n’ Butters, Sweet & Sour Pickles, Cucumber Dills, Refrigerator and Freezer Dills, Pickled Fruits and Vegetables and Relishes and Sauces. Handy sections on weights and measures, an information glossary and even an appendix sorting out “what went wrong” complete the collection.
Whether you want to whip up a batch of freezer pickles that can be prepared in less than half an hour or you want to be more adventurous by making a batch of pickled pears, this cookbook makes it a snap even for novices.
‘Glorious One-Pot Meals’
By Elizabeth Yarnell (Broadway Books, $17.95)
Colorado-based nutritionist Elizabeth Yarnell holds a patent to the one-pot meal process – a revolutionary infusion-cooking method that prevents the mushy foods that are often the result of some slow cooker recipes.
This collection – filled with tips and techniques for preparing and eating vegetables along with a variety of grains and meats – encourages home chefs to experiment with the ingredients they have on hand to craft nutritious and flavorful meals.
By using one pot, cleanup is a snap. Speed, convenience, ease and nutrition in cooking are Yarnell’s guidelines and her more than 100 Dutch oven recipes include a delightful Mediterranean Steak, an interesting African Peanut Butter Stew and Curried Vegetables brimming with Indian flavors.
‘Apple Cookbook’
By Olwen Woodier (Storey Publishing, $10.95)
Olwen Woodier, a frequent contributor to The New York Times and author of five cookbooks, presents the delicious versatility of the apple in her latest collection. Her 140-plus recipes include beverages, breakfast ideas, appetizers, soups, salads, side dishes, entrees, breads & muffins, and desserts.
She offers up eight different variations of the classic apple pie in addition to other delicious treats including an Apple Raisin Yogurt that can be enjoyed as a great snack or even a dessert; an incredible Cheese and Apple Tartlet that features a thick, smooth sauce; and simple Baked Apple Slices neither heavy nor rich. For apple lovers, this mouthwatering cookbook is a cause for celebration.