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Archive for Books

BOOK: Kitchen Survival Guide For Men

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Save the males: Teach them to cook for
themselves. Photo courtesy Save The Males
Publishing.

 

Chef Gordon Smith has cooked for royalty, celebrities, executives, and Olympic athletes. Now, in his mission to “save the males,” he tells men what they need to know to survive on their own—by cooking good food at home instead of resorting to less-good-for-you fast food and take-out.

His book, Save the Males: A Kitchen Survival Cookbook, is a fun gift for single men as well as husbands, significant others and other men who have to fend for themselves in the kitchen, whether full-time or on occasion. It’s a practical culinary foundation for the novice and a great refresher course for any home cook.

(If you’re buying the book on Amazon.com, note that there’s another book named Save The Males, about relationships. Don’t let it confuse you. The one you want is co-authored by Reparata Mazzola and Gordon Smith.)

The underlying goal of “Save the Males” is fun, as Chef Gordon teaches readers how to switch from prepared foods to foods they prepare. An empty kitchen goes from foreboding to a place fragrant with delicious meals they cook meals for themselves, family and friends.

 

Chef Gordon Smith is a regular guy who knows from experience that cooking improves one’s health and appearance (eat better!) as well as one’s sex life (a home cooked dinner is romantic!).

Cooking for oneself is not only empowering; it could lead to a new hobby—or at least, it could get the man in your life to prepare dinner more often.

And that’s the reason to give copies to dads, grads, brothers, sons and friends.

 
  

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BOOK: Craft Beer World

craft-beer-world

A gift for beer lovers. Photo courtesy Dog ‘N’
Bone.

 

Looking for a gift for your Memorial Day hosts, or for Father’s Day? Instead of a bottle of wine, how about some craft beer?

Package the beer with a copy of Craft Beer World by Mark Dredge

With the explosion in the popularity of craft beers across the globe, more must-try beers are available than ever before.

Craft Beer World presents more than 300 of the world’s most innovative and delicious, showcasing the best of each style in 50 different categories.

From an American IPA bursting with citrusy C-hops or an Imperial Stout full of dark roasted malts, the book explains the key characteristics of each, from classic to cutting edge brews.

There are also nuggets of beer information, including how to serve different beers and how to pair beer with food.

 

Also consider a beer flavor wheel, a shortcut to comparing styles.

Another type of beer flavor wheel provides descriptions of the myriad flavors of beer.

Whether you’re looking for bitter beers or brews with hints of chocolate or coffee, these guides reviews will point you in the right direction. There’s not just one perfect beer to suit your taste buds; there are many!

Check out the different types of beer in our Beer Glossary.

 

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A beer flavor wheel provides instant comparisons. Photo courtesy Beverage Ideas.

 

  

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BOOK: Brassicas, Cooking The World’s Healthiest Vegetables

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Eat your vegetables—make that, eat your Brassicas. Get your copy here (photo courtesy Ten Speed Press).

 

Frequent readers of THE NIBBLE know of our devotion to cruciferous vegetables, also known as brassicas, from their Latin name in taxonomy*.

The cruciferous group includes arugula, bok choy, broccoli, Brussels sprouts, cauliflower, cabbage, collard greens, cress, horseradish, kale, kohlrabi, mizuna, radish, rapini (broccoli rabe), rutabaga, tatsoi, turnip and wasabi, a type of horseradish.

For a long time, brassicas have had a mixed reputation. People who know how to cook them adore them. Beyond the deliciousness, brassicas are superfoods—nutritional powerhouses packed with potent, cancer-fighting phytonutrients (antioxidants).

But anyone who has been served overcooked brassicas—when the sulfur compounds top the mushy texture with an unpleasant aroma—might just concur with George H.W. Bush, whose mom, we’re betting, didn’t cook the broccoli al dente.

Brassicas get the respect they deserve in a new book, Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell, published this week in hardcover and Kindle editions.

 
One word is missing from that title: delicious. “Healthy vegetables” sounds too much like an admonition from mom or grandma. “Healthy and delicious” is a win-win.

And that’s what you’ll get in this cookbook. It showcases 80 recipes for broccoli, Brussels sprouts, cabbage, cauliflower, kale and leafy greens such as arugula and watercress. Recipes are easily tailored to accommodate special diets such as gluten-free, dairy-free, vegetarian and vegan.

The recipes prove that brassicas can taste delicious when properly prepared in ways that let the flavors shine through (no blanket of cheese sauce is required—or desired). When roasted, for example, Brussels sprouts, a food avoided by many, reveal their inherent sweetness that other preparation techniques take away. Caramelizing cauliflower in the sauté pan makes it so lovely that each individual will want to consumer the entire caramelized head.

This is a book for people who love their brassicas, and for people who don’t love them yet. Give copies as Mother’s Day and Father’s Day gifts, and to anybody who should eat more veggies.

The handsome hardcover volume is $17.04 on Amazon.com. The Kindle version is $10.99.
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*Kingdom Plantae, Order Brassicales, Family Brassicaceae, Genus Brassica.

  

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FOOD FUN: Corned Beef & Cabbage Tacos

Who thought that inspiration for St. Patrick’s Day would come from La Tortilla Factory?

Corned beef and cabbage tacos!

We love fusion food, but these tacos do present a challenge:

Should we serve them with mustard, or with tomatillo salsa?
 
EVERYTHING YOU WANT TO KNOW ABOUT MAKING TACOS

The answer to this question and others concerning nouvelle tacos can be found in the new book, The Taco Revolution by Brandon Schultz.

The book covers both traditional and new recipes, with chapters for beef, chicken, fish, pork, vegetable, breakfast and specialty tacos, plus sides, sauces and taco party advice.

On the nonconventional list, there are fusion tacos galore, including:

  • Avocado and tofu taco
  • BLT taco
  • California roll taco with wasabi sauce and soy sauce for dipping
  • Caprese taco with mozzarella, tomato and basil
  • Chicken salad taco and tuna salad taco, both with mayo
  • Chicken tikka taco (say that three times fast)
  • Falafel tahini taco
  • Hawaiian pizza taco
  • Korean taco of rice and kimchi
  • Orange chicken taco
  • Reuben tacos with sauerkraut and thousand island dressing
  • Smoked salmon and cream cheese taco
  • Steamed broccoli taco
  • Thanksgiving taco with turkey, stuffing and cranberry sauce
  •  

    corned-beef-cabbage-tortillas-tortillafactory-230sq

    Tacos for St. Patrick’s Day. Photo courtesy La Tortilla Factory.

     

    Salivating or simply intrigued? Get your copy at Amazon.com in hardcover or Kindle editions.

      

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    HOLIDAY: National Deviled Egg Day

    Curried deviled eggs. Here’s the recipe. Photo
    courtesy McCormick.com.

     

    It’s National Deviled Egg Day.

    Even people who rarely, if ever, eat a hard-cooked egg can’t help plucking a stuffed egg off the tray.

    You can celebrate plan or fancy. For the plainest, mash the yolk from a hard-cooked egg with some mayonnaise, Dijon mustard and salt, and garnish with sprinkle with paprika. Our Mom liked to mix in pickle relish (although this recipe is actually a stuffed egg—see the difference below).

    For fancy, take a look at these recipes:

     
    Plus:

  • How To Make Perfect Hard Cooked Eggs
  •  
    THE DIFFERENCE BETWEEN DEVILED EGGS & STUFFED EGGS

    Stuffed eggs were a popular dish as far back as the Roman Empire. There are many different recipes for stuffed eggs through the centuries, but the term “deviled eggs” originated in 18th-century England.

    “Deviled” refers to the use of hot spices or condiments in a recipe—paprika, mustard, hot sauce, horseradish, chiles, etc.

    So all deviled eggs are stuffed eggs, but only stuffed eggs with hot spice are deviled eggs.

     

    BOOK: D’LISH DEVILED EGGS

    For 50 new and creative deviled egg recipes, take a look at D’Lish Deviled Eggs: A Collection of Recipes from Creative to Classic. Here’s a recipe from the book, which fuses ingredients from the California Roll:

    RECIPE: CALIFORNIA ROLL DEVILED EGGS

  • 1 dozen hard-cooked eggs
  •  
    Filling

  • 1/2 ripe avocado
  • 3 tablespoons mayonnaise
  • 1 tablespoon wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
  • 1/4 teaspoon salt
  •  
    Garnish

  • 2 ounces crabmeat (1/3 to 1/2 cup)
  • 24 small cucumber fans
  •  

    How about 50 new deviled egg recipes? Photo courtesy Andrews McNeel Publishing.

  • Sesame seed-seaweed sprinkle (nori komi furikake*)
  • 2 tablespoons fish roe (tobiko)
  •  
    *This mixture of crumbled nori sheets and toasted sesame seeds has many other uses. It is delicious on rice and potatoes, with eggs, even in plain Greek yogurt.

     
    Preparation

    1. HALVE the eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter, cover and refrigerate.

    2. MASH the avocado well in a mixing bowl with a fork. Add the yolks and mash to a smooth consistency. Add the mayonnaise, wasabi paste and salt and mix until smooth. Taste and season accordingly.

    3. SPOON mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing evenly.

    4. TOP each egg half with a little crabmeat, a cucumber fan, a sprinkle of furikake and about 1/4 teaspoon of fish roe.

      

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