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Cookbooks Eclectic Homeschool Resource Center

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Book Image Apple Cookbook
by Olwen Woodier

Experience the delicious versatility of the apple at every meal, all year long. Olwen Woodier provides more than 140 recipes, including Beverages: Apple Tea. Breakfasts: Apple Corn Hotcakes and Sausage and Apple Omelet. Appetizers: Prosciutto Apple Wedges and Apple Cheese Spread. Soups: Black Bean and Mulligatawny. Salads: Curried Chicken Salad and Apple Slaw. Side Dishes: Maple Sweet Potato Casserole and Sausage and Apple Stuffing. Entrees: Tuna Apple Tortilla Wraps and Beef and Apple Deep Dish Pie. Breads & Muffins: Cornmeal Apple Cheese Muffins and Barbara Mullin's Coffee Can Bread. And, of course, Desserts: Eight variations of apple pie; favorites such as Baked Apple Slices and Apple Brown Betty; and exotic concoctions like Applesauce Gingerbread, Apple Cream Cheese Tarts, and Chocolate Applesauce Cake.


Book Image Beverly Lewis Amish Heritage Cookbook
by Beverly Lewis
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A homespun, authentic collection of Amish recipes collected over the years by Beverly Lewis. Many are from her grandmother and other family members as well as dear friends from the Amish world she writes about with such power and authenticity. Now she lovingly shares these with her millions of readers who have come to treasure her fictional insights into Amish life. The additional Amish sayings and line drawings make for an appealing gift.


Book Image Cooking Up a Storm: The Teen Survival Cookbook
by Sam Stern, Susan Stern
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A kid's gotta eat — and what better way to make sure that the food on your plate hits the spot than to make it yourself? Fourteen-year-old Sam Stern, with a bit of help from his mom, Susan, is more than happy to share dozens of his favorite recipes for all occasions. There are pancakes for breakfast and easy lunches like soup or salad to pack up for school. Quick meals like spaghetti or omelettes are best for busy school nights; for weekends there are serious dinners like homemade lasagna or whole roasted chicken. And don't forget fancy, mouth-watering desserts; addictive but healthy snacks; and even special menus and suggestions to help keep your brain awake during dreaded exam time. Especially geared toward teen readers is the lively running commentary from Sam, plus colorful photos of food preparation and the ultimate chef's reward: feasting with friends.


Book Image Don't Panic-dinner's in the Freezer: Great-tasting Meals You Can Make Ahead
by Susie Martinez, Vanda Howell, Bonnie Garcia
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Don't Panic--Dinner's in the Freezer offers a simple and economical alternative to take-out and prepackaged foods, featuring dozens of quick and easy home-tested recipes designed to be prepared in quantity and frozen ahead. Whether you cook for one or for a large family, this unique method will simplify your life with healthy, money- and time-saving recipes. Once you try the Don't Panic method, you may never again go back to your old ways of cooking.


Book Image Down Home Diabetic Recipes: Delicious Ways to Control Diabetes
by Anne C. Chappell, Anne C. Cain
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These diabetic recipes prove that comfort food has never been better! Down-home cooking classics stir up fond memories of mother's fried chicken, mashed potatoes, biscuits, and apple pie. With Down Home Diabetic Recipes you'll see how easy it can be to once again enjoy these simple, familiar homestyle favorites.


Book Image Encyclopedia of Country Living, The: An Old Fashioned Recipe Book
by Carla Emery

Amazon.com For twenty years people have relied on these hundreds of recipes, instructions, and morsels of invaluable practical advice on all aspects of growing and preparing food. This definitive classic on food, gardening, and self-sufficient living is a complete resource for living off the land with over 800 pages of collected wisdom from country maven, Carla Emery--how to cultivate a garden, buy land, bake bread, raise farm animals, make sausage, milk a goat, grow herbs, churn butter, catch a pig, make soap, work with bees and more. Encyclopedia of Country Living is so basic, so thorough, so reliable, it deserves a place in every home--whether in the country, the city, or somewhere in between.


Book Image Entertaining Edibles: 50 Fun Food Sculptures for All Occasions
by Sidney Escowitz

You’ve seen them decorating plates at the toniest restaurants, admired them at weddings, and marveled at the chefs who designed them—and now you can produce a dazzling array of ornamental fruit and vegetable centerpieces at home. Turn peppers, peas, and ginger root into a festive holiday reindeer, or transform squash, potatoes, olives, and berries into a laughing leprechaun for a St. Patrick’s Day feast. Simple instructions and dozens of photographs in a concealed spiral-bound volume make it easy to achieve terrific results. From creating a workspace and choosing tools to finding supplies and designing your own projects, the information here will have you producing playful, charming, and elegant food creations in no time.


Book Image Ethnic Food Lover's Companion, The: A Sourcebook for Understanding the Cuisines of the World
by Eve Zibart

Nowhere is America's rich ethnic and cultural diversity more apparent than in its restaurants. Every city and region of the United States has a unique cultural heritage - whether it's Cuban, Thai, Spanish, Italian, Indian, French or German - reflected in its dining choices. So what do you order in an ethnic restaurant, and how do you eat? The Ethnic Food Lover's Companion provides all the information you need to make every ethnic dining experience a pleasant and memorable one. In this book you will find information about what to expect in any type of ethnic restaurant; detail profiles of each ethnic cuisine, including key ingredients, spices and methods of preparation; cultural tips to put you at ease with the customs and etiquette of each cuisine; representative dishes of each cuisine defined and described; recommended complete meals from appetizer through dessert and easy recipes you can prepare at home.


Book Image Extreme Cuisine: The Weird & Wonderful Foods That People Eat
by Jerry Hopkins, Anthony Bourdain, Michael Freeman

Sit down for a meal with the locals on six continents-what they eat may surprise you. Extreme Cuisine examines eating habits across the global neighborhood, showing once and for all that road kill for one culture is restaurant fare for another! From the foreword by Anthony Bourdain: 'I could not have written A Cook's Tour without this book. There is so much I would have missed. And experience has shown me that no matter how frightening a dish may look on the page, in front of you, on the table, with a proud host watching your first tasting-and the accompaniment of much local beverage, it's almost always worth the ride. For truly-how bad can it be?" 'So dig in. Enjoy. Eat without fear or prejudice, secure in the knowledge that millions of people have been enjoying this fare for centuries without ill effect. Get away from your hotel dining room-and the tourist terror domes and range wild and free. Eat. Eat adventurously. Miss nothing. It's all here in these pages."


Book Image How to Cook a Turkey: *And All the Other Trimmings
by Fine Cooking

How to Cook a Turkey* is meant to be holiday survival guide for a wide range of home cooks: first timers who have no idea where to even begin; more experienced cooks who, nonetheless, forget every year what temperature to cook their turkey at and for how long; and cooks of all levels who like the idea of having one compact holiday handbook of recipes and how-to information specific to their circumstances.

The book contains 100 recipes for everything from appetizers to desserts (including an entire chapter on pies), as well as lots of information on everything to do with turkeys (buying info, thawing times, oven temperatures, cook times), as well as on stuffing and making gravy.


Book Image Joy of Cooking
by Irma S. Rombauer, Marion Rombauer Becker, Irma Von Starkloff Rombauer, Ikki Matsumoto (Illustrator), Ginnie Hofmann (Illustrator)

Amazon.com Since its first private printing in 1931, The Joy of Cooking has been teaching Americans how to cook. Craig Claiborne calls it "a masterpiece of clarity" and Julia Child says it's the one book she'd keep if she could only have one English title on the shelf. The nearly 5,000 recipes are handily organized by meal and ingredient, and no cooking instruction goes unexplained, so you can finally understand the difference between poaching and braising. The book includes nutritional information as well as an extremely helpful list of measures and equivalents. You'll find a version of every recipe your mother ever cooked, along with straightforward instructions for cooking more exotic specialties such as turtles and muskrats.


Book Image Martha Stewart's Cookies: The Very Best Treats to Bake and to Share
by Martha Stewart Living Magazine

Cleverly organized by texture, the recipes in Martha Stewart’s Cookies inspire you to think of a classic, nostalgic treat with more nuance. Chapters include all types of treasures: Light and Delicate (Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues); Rich and Dense (Key Lime Bars, Chocolate Mint Sandwiches, Peanut Butter Swirl Brownies); Chunky and Nutty (Magic Blondies, Turtle Brownies, White Chocolate-Chunk Cookies); Soft and Chewy (Snickerdoodles, Fig Bars, Chewy Chocolate Gingerbread Cookies); Crisp and Crunchy (ANZAC Biscuits, Chocolate Pistachio Biscotti, Almond Spice Wafers); Crumbly and Sandy (Cappuccino-Chocolate Bites, Maple-Pecan Shortbread, Lemon-Apricot Sandwiches); and Cakey and Tender (Lemon Madeleines, Carrot Cake Cookies, Pumpkin Cookies with Brown-Butter Icing).


Book Image More-With-Less Cookbook
by Doris Janzen Longacre, Mary Emma Showalter, Mary Beth Lind

Full of recipes from hundreds of contributors, More-with-Less gives suggestions "on how to eat better and consume less of the world’s limited food resources."


Book Image New Food Lover's Companion: Comprehensive Definitions of Nearly 6000 Food, Drink, and Culinary Terms, The
by Sharon Tyler Herbst

The new edition of one of America's best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink. Hailed by Bon Appétit magazine as "one of the best reference books we've seen, a must for every cook's library," it's the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers can't be wrong--and they've found previous editions of this book invaluable. For anybody who cooks--or who simply loves food--here's a terrific reference source and an outstanding cookbook supplement.


Book Image New Joy of Cooking, The
by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, la Maestro, Irma Von Starkloff Rombauer, Laura Hartman Maestro (Illustrator), Maria D. Guarnaschelli (Introduction)

Amazon.com
Irma Rombauer collected recipes from friends for the first Joy of Cooking, and published it herself. For this sixth edition, the All New, All Purpose Joy of Cooking, Ethan Becker, grandson of Irma and son of Marion Rombauer Becker, worked with Maria Guarnaschelli, senior editor and vice president at Scribner's. Together, they called on top food professionals to produce a Joy that reflects the way we eat today.

Five new chapters satisfy today's love of pasta, pizza, noodles, burritos, grains, and beans, including soy. The roughly 3,000 recipes, most revised from earlier editions, give the food processor and microwave their due. Interest in ethnic flavors, grazing, leaner meats, more fish, and less fat are reflected, and old standbys such as Tuna Noodle Casserole and Fried Chicken are updated. Information on canning, jams, pickles, and preserves is replaced by expanded material on grilling, barbecuing, flavored oils, and vinegars. Also gone is the personal voice of the old Joy. The new Joy of Cooking is comprehensive for today's cooks. Time will tell if it remains the long-loved, dog-eared kitchen companion and teacher Joy has been since 1931.


Book Image One-Pot Wonders (The Rush Hour Cook)
by Brook Noel


Book Image Presto Pasta (The Rush Hour Cook)
by Brook Noel
Read our Review


Book Image Roman Cookery: Ancient Recipes for Modern Kitchens
by Mark Grant

Here is a complete range of traditional Roman dishes, such as olive oil bread flavored with cheese. Included are explanations of the cultural values Romans ascribed to food and the social context in which it was prepared and eaten. While most Roman cookbooks detail complex banquet food enjoyed by only a tiny social elite, this cookbook provides easily made recipes for breakfast, lunch and dinner that can be enjoyed by everyone.


Book Image Rush Hour Cook, The: Effortless Entertaining
by Brook Noel

The Rush Hour Cook tackles the topic of entertaining in this second volume of The Rush Hour Cook series.


Book Image Rush Hour Cook's Weekly Wonders, The: 19 Weekly Dinner Menus Complete with Grocery Lists for Today's Busy Family
by Brook Noel

Brook created weekly menus that fed her family while eliciting compliments! Now she brings her Weekly Wonder Menus to you, complete with grocery lists, so you can also implement this simple cooking solution in your chaotic kitchen!


Book Image Semi-Homemade Cooking: Quick, Marvelous Meals and Nothing Is Made from Scratch
by Sandra Lee

Amazon.com
Does the thought of cooking from scratch make you panic? Do you stand in front of your supermarket's canned vegetables display frozen with indecision? Is your fridge filled with takeout containers, and your oven used for storage? If you answered these questions with an emphatic "Yes," Sandra Lee's Semi-Homemade Cooking might be the cookbook for you. There are plenty of excellent quick-and-easy cookbooks out there, but this book feels like a cross between a giant advertisement and one of those free recipe books you get with mail-in proofs of purchase. Every ingredient that can possibly be branded is labeled as such. Lee's Salad Chinois is made with Swanson premium chunk chicken breast, Kikkoman soy sauce, McCormick ground ginger, Hellman's or Best Foods mayonnaise, La Choy chow mein noodles, Fresh Express prepared green salad, Chun King chow mein vegetables, and Dole mandarin orange segments. Gnocchi Dippers are whipped up with Alessi gnocchi, Bertolli olive oil, and, believe it or not, Kraft Velveeta cheese. The Malibu Rum Cake includes Malibu Rum, Duncan Hines Moist Deluxe yellow cake mix, and Jell-O vanilla instant pudding. And not only does Lee dictate brand names, she chimes in with advice on music and wine selections, as well. One can only hope that Wolfgang Puck wrote the introduction to this book without ever seeing it. --Leora Y. Bloom


Book Image Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen
by Jeanne Voltz, Belinda Ellis Gibson

The White Lily Flour Company, makers of the light, finely milled flour that many gourmet chefs have come to consider essential in creating their culinary delights, is celebrating its 115th anniversary with Sunday Best Baking, a collection of choice Southern-baking recipes.


Book Image Thanksgiving 101: Celebrate America's Favorite Holiday with America's Thanksgiving Expert
by Rick Rodgers

Every fourth Thursday of November, Americans open their homes to friends and families. But when was the last time most of us made dinner for such a big crowd? With Thanksgiving 101 by your side, preparing for the holiday will be a pleasure. With step-by-step instructions for classic Thanksgiving dishes, as well as new twists on old favorites, this book will become gravy-stained in its first outing. Whether you're looking for new ways to cook turkey; traditional trimmings, chutneys, or chowders; a vegetarian entrée; or fresh ideas for regional classics, including Cajun-or Italian-inspired tastes, Thanksgiving 101 serves up a delicious education for novice and experienced cooks alike. And cooks will turn to these dishes all year long whenever they are throwing a big party.



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