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Savory Cookbooks for the Vegan or the Carnivore
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For the Vegan...
Catering to today's sophisticated palates and healthy eating trends, The Vegan Cook's Bible capitalizes on the great variety and depth of natural flavors of plant foods and celebrates the very best organic fruits, grains, herbs, and vegetables.
Innovative and original recipes make the collection not only a vegan re-hashing of traditional dishes, but a model for cuisine proving that a vegan diet can be rich, varied, and delicious. These 250 recipes and the health benefits of a vegan diet offer a winning combination that will be enjoyed by vegans and non-vegans alike and nutrition profiles of 150 foods help anyone plan complete meals.
Recipes include Pan-Seared Artichokes with Pomegranate Molasses, Sweet Potato Wild Rice Cakes, and Red Curry Cauliflower. The book is part dictionary, part cookbook without being too complicated either way.
The author, Pat Crocker, is a culinary herbalist and professional home economist. She is an award-winning cookbook author and has numerous cookbooks and herb books to her credit, including the best-selling The Smoothies Bible and The Juicing Bible. For more information, visit www.riversongherbals.com.
Here's a sample recipe from the book...
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THE VEGAN COOK'S BIBLE
By Pat Crocker. Published by Robert Rose. March 2009. $24.95. ISBN-13: 978-0778802174
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Sweet Potato Curried Cauliflower Soup
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This is a delightfully sweet and tasty soup with just a hint of complex spices. Omit or reduce the dates for a more savory dish. For a creamy soup, purée the mixture using an immersion blender or in batches using either a blender or a food processor
1 tsp whole cumin seeds
1⁄2 tsp whole fennel seeds
1⁄2 tsp whole coriander seeds
5 tbsp olive oil, divided
1⁄4 head cauliflower, chopped into 1⁄4 coarse pieces
1 onion, finely chopped
2 cloves garlic, finely chopped
1 piece candied ginger, finely chopped
1 large sweet potato, peeled and cut into 1-inch cubes
4 cups vegetable stock or water
2 tbsp tamari or soy sauce
6 dates, coarsely chopped
1 tbsp Yellow Curry Spice or curry powder
1. In a large, heavy skillet, toast cumin, fennel and coriander seeds over medium-high heat until the seeds begin to pop and their fragrance is released, about
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 2 minutes. Do not allow to smoke or burn. Add 2 tbsp of the oil to pan and heat. Stir in cauliflower. Reduce heat to medium low and cook, stirring frequently, for 8 minutes or until cauliflower is caramelized and tender when pierced with the tip of a knife. Set the pan aside. 2. In a soup pot, heat 2 tbsp of the oil over medium heat. Stir in onion and cook, stirring occasionally, for 5 minutes or until slightly softened. Add remaining oil, garlic, ginger and sweet potato and cook, stirring frequently, for 2 minutes. Stir in stock, tamari and dates. Increase heat and bring to a light boil. Reduce heat and simmer for 20 minutes or until sweet potato is soft.
3. Using a potato masher or fork, mash sweet potato in pot to thicken soup. Add curry and cauliflower. Simmer for 3 minutes or until cauliflower is heated through.
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300 BIG & BOLD BARBECUE & GRILLING RECIPES
By Karen Adler and Judith Fertig. Published by Robert Rose Inc.; May 2009; $24.95. ISBN-13: 978-0-7788-0212-9
About the authors: As the author of more than 11 cookbooks, Karen Adler claims her love of cooking has everything to do with her husband, Dick, an avid fisherman and hunter. With a freezer full of meat, Karen was forced to choose between taxidermy or cooking. Karen is the founder and owner of Pig Out Publication, past vice-president of the National Barbecue Association and a certified barbecue expert.
In 1991 Adler teamed with fellow barbecue lover Judith Fertig to become the BBQ Queens.
Trained at the La Varenne Ecole de Cuisine and Le Cordon Blue, Fertig is a food writer, cooking instructor, and product spokesperson. She is also one of the best trained barbecue experts in the country. Boasting a Doctor of Barbecue Philosophy degree from Greasehouse University, Judith believes “food tells a story that appeals to all senses” and seeks to bring to life “both on the page and on stage” our shared and delectable love of food. She has been featured in /Bon Appetit, Saveur, Better Homes & Gardens, Cooking Light, Food & Wine, Country Living, and The New York Times.
Together they have authored several best-selling cookbooks. They're at www.BBQQueens.com. Here are sample recipes from the book:
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For the Carnivore...
The warm weather is here and with it the siren call of the backyard barbecue. This new book 300 Big & Bold Barbecue & Grilling Recipes is by Karen Adler and Judith Fertig, best-selling authors known nationally as The BBQ Queens.
This collection of recipes for the barbecue, grill, and smoker shares the best-kept secrets from around the world with bold flavors from an international pantry. Karen and Judith call it “global goes local.”
The key to results is building the bold flavor before, during, and after barbecuing, say the authors. For example, if you want your rib eye steak to have a blackened exterior and a rare interior, you need a good rub on your steak, a hot fire in close proximity to your meat, and a short cooking time.
300 Big & Bold...shares tips and techniques like this plus many more from basic grilling and smoking techniques to special variations on each. Each recipe is easy to prepare for novice griller or seasoned pro. They also provide advice on specialty techniques such as herb grilling, adding a kiss of smoke to your meat, leaf-wrapping, stir-grilling, planking and spit-roasting.
Some of the dishes found in the book include Aussie Paperbark Pork with Lemon Myrtle Chutney, Moroccan Chicken with Apricot and Pistachio Couscous, Balinese Shrimp Satay on Lemongrass Stalks and Herbes de Provence Wood-Grilled Rabbit — very exotic and global indeed.
If that's too fussy, they do have favorites like Blue Ribbon Pulled Pork, Championship BBQ Spareribs, Memphis Piggy Sandwiches with Vinegar Coleslaw and Kansas City Strip Steaks with Stir-Grilled Vegetables to name a more familiar few.
The book also includes chapters on fish and shellfish, as well fruits, salads, and sandwiches with recipes such as Grilled Swordfish Steaks with Lemon Truffle Oil, Martini Smoked Salmon, Grilled Baby Artichokes with Balsamic Olive Oil Drizzle and Smoked Corn in the Husk with Hot Pepper Herb Butter.
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Short Ribs with Bourbon Barbecue Sauce
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The key to this recipe is rendering enough of the fat from the short ribs during the oven-roasting process. Finish them on the grill with a lick of flame for caramelization. Serves 8
Preheat oven to 350F. Set out baking sheet, lined with foil and baking racks. You'll need these items:
1/2 cup smoked paprika
2 tablespoons garlic salt
2 tablespoons lemon pepper
4 pounds beef short ribs, trimmed and membrane removed
Bourbon Barbecue Sauce
1-1/2 cups ketchup
1-1/2 cups chili sauce
1/2 cup packed dark brown sugar
1/2 cup apple- or fig-flavored balsamic vinegar
1/4 cup dry mustard
1/4 cup bourbon
1/4 cup water
1 tablespoon celery salt
1 tablespoon liquid smoke
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In a bowl, combine paprika, garlic salt and lemon pepper. Sprinkle evenly over both sides of ribs. Place ribs on baking racks set on baking sheet. Bake in preheated oven for about 2-1/2 hours, or until meat pulls away from the ends of the bones.
Meanwhile, prepare the sauce. In a large saucepan, combine ketchup, chili sauce, brown sugar, vinegar, mustard, bourbon, water, celery salt and liquid smoke; bring to a simmer over medium-low heat. Simmer for 45 to 60 minutes, stirring occasionally, until slightly thickened.
Prepare a medium-hot fire in your grill. Place ribs meaty side down on the grill. Grill for 7 to 10 minutes, or until meat is a nice burnished color. Turn ribs and slather the meaty side with sauce. Grill for 7 to 10 minutes, or until sauce is caramelized.
For maximum flavor, the ribs can be sprinkled with the paprika, garlic salt and lemon pepper up to 1 day before. Wrap well and store in the refrigerator. After step 1, the ribs can be cooled, wrapped in foil and refrigerated for up to 2 days. Let stand at room temperature for 30 minutes before grilling. The sauce can be stored in an airtight container in the refrigerator for up to 3 months.
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