Cookbook Countdown

Cookbook Countdown Special: Bake!
October-December 2016

The Baking Bible
Rose Levy Beranbaum

Perfect Flaky and Tender Cream Cheese Pie Crust 

The Everyday Baker
Abigail Johnson Dodge 

Rich and Delicious Dinner Rolls

Cookbook Countdown Special: Bake!
July - September 2016

The Hot Bread Kitchen Cookbook
Jessamyn Waldman Rodriguez

Nan-E Barbari (page 64)
Pâte Fermentée (page 126)
Rustic Batard (page 128)
New Yorker Rye (page 148)

Current Book

Previous Books  

Essentials of Classic Italian Cooking - February 2016 CC#2
Marcella Hazan

Poached Shrimp with Olive Oil and Lemon Juice (page 65)
Layered Crespelle with Tomato, Prosciutto and Cheese (page 270)
Frittata with Zucchini and Basil (page 280)
Chicken Fricassee with Porcini Mushrooms, White Wine, and Tomatoes (page 332)
Pot Roast of Beef braised in Red Wine (page 393)
Sauteed Swiss Chard Stalks with Olive Oil, Garlic, and Parsley (page 490)
Warm Cauliflower Salad (page560)
Macerated Orange Slices (page 605)
Sfinciuni - Palemo's Stuffed Pizza (page 629)
Broccoli and Ricotta Conza (page 633) 

The New Portuguese Table - March 2016 CC#3
David Leite 

Spicy Pumpkin Seeds (page 34)
Pumpkin Soup with Spicy Seeds (page 77)
Sea Bass with Fennel and Orange (page 80)
Mini Salt Cod Sandwiches (page 105)
Quick Weekday Roast Chicken with Potatoes (page 110)
Spinach with Toasted Breadcrumbs (page 166) 
Seared Broccoli Rabe with Garlic (page 169)
Black-Eyed Peas with Onions and Red Pepper (page 181)
Rice From the Pan (page 184)
Corn Bread (page 188)
Baked Custard Tarts (page 217)
Amped-Up Red Pepper Paste (page 232)
Milk "Mayonnaise" (page 237) 

Food of Spain - April 2016 CC#4
Claudia Roden 

Ham Croquettes (166) 
Potato Omelette (page 196)
Empandillas (page 218)
Vegetables with Tomato and Hard-Boiled Egg Vinaigrette (page 228) 
Grilled Vegetables (page 245)
Zucchini with Onions and Oregano (page 249)
Medley of Spring Vegetables (page 256)
Marinated Mushrooms with Lemon (page 270)
Pan-Grilled Fish with Garlic and Chile Dressing (page 320)
Garlic Chicken (page 351)
Pasta with Peas, Chicken and Pork (page 473)
Almond Cake (page 549)

River Cottage Everyday - May 2016 CC#5
Hugh Fearnley-Whittingstall 

Rhubarb and Orange Smoothie (page 28)
Honey and Peanut Butter Booster Bars (page 39)
Parsnip and Thyme Bread (page 75)
Tabula Kisir (page 117)
Foil-Baked Fish with Fennel, Ginger and Chilli (page 150)
My Herby Barbecued Chicken (page 204)
Tupperware Mexican Chorizo (page 206)
Lentil Soup with Caraway and Minted Yoghurt (page 277)
Carrot, Orange and Herb Salad (page 285) 
Seedy Spinach Salad (293)
Rhubarb Clafoutis (page 355)  

500 Best Muffin Recipes - June 2016 CC#6
Esther Brody

Chocolate Chipit Snackin' Muffins (page 37)
Lemon Raspberry Muffins (Lemon Yogurt Cranberry Muffins page 116)
Maple Pecan Muffins (page 129) 
Wheat Germ Banana Muffins (page 146) 
Peanut Butter Oat Muffins (page 295)
Island Fruit Muffins (page 333)

A Girl and Her Greens - July 2016 CC#7
April Bloomfield

Roasted Carrots with Carrot-Top Pesto & Crema di Burrata (page 70)
Bean and Mushroom Salad (page 92)
Piedmontese Peppers with Tomato, Basil, and Anchovy (page 107) 
Summery Ribollita (page 110)
Lumaconi Stuffed with Summer Vegetables (page 140)
Sweet Corn Ice Cream with Butterscotch (page 213) 
Carrot Top Pesto (page 234)
Simple Beans (page 244
Caramel Popcorn with Nuts (page 246)

Vegetable Literacy - August 2016 CC#8 & September 2016 CC#9
Deborah Madison

Fennel Stock (page 28)
Braised Fennel Wedges with Saffron and Tomato (page 28)
Lavender Syrup (page 57)
Peaches in Lavender Syrup (page 57)
Egg Salad with Tarragon, Parsley and Chives (page 100)
Yeasted Buckwheat Waffles (page 113)
Cauliflower with Saffron, Pepper Flakes, Parsley, and Pasta (page 144) 
Griddled Eggplant Rounds (page 196)
A Fresh Tomato Relish (page 212)
Steamed Beets (page 226)
Basic Quinoa (page 237)
Summer Quinoa Cakes with Beet Greens and Beet Salad (page 238)
Young Leeks with Oranges and Pistachios (page 258)
Chive and Saffron Crepes (page 261)
Sautéed Zucchini with Mint, Basil, and Pine Nuts (page 290)
Rye-Honey Cake with Five-Spice Powder and Dates (page 311)
Snow Peas with Sesame Oil, Tarragon, Sesame Seeds (page 337)
Sweet Potatoes with White Miso Ginger Sauce (page 388) 

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