|
Rowena
Morrel’s Cookbook Library (a
work in progress)
My
small office has two walls of books, floor to ceiling.
I’m not quite sure why each book is there and I can never
bring myself to purge the shelves, we just build more.
I purchase many books at tag sales and because I always
have a list of books that I would like to own I have found some
wonderful bargains. Many
of the books on my list are no longer in print and someday I will
share that list with this site.
But for now, I want to introduce you to my most recent
additions. I will add
books to the top of this list each month in the hope that you will
benefit from my experience. I
order my books from Amazon.com and take advantage of their free
shipping offers. At
the top of this month’s list is ‘wichcraft'.
‘wichcraft
by Tom Colicchio and Sisha Ortuzar (2009.
"Tear into any of the 58 wet and wild sandwiches described
in the book," says Dennis Holder, who reviews cookbooks for
In the Kitchen Magazine. "Colicchio’s commitment to quality ingredients,
imaginative combinations and careful preparation pays off.
In addition to sandwiches, ‘wichcraft
includes several excellent recipes for condiments and
accompaniments and pays ample attention to breads as well."
‘wichcraft is
my first purchase this month.
The
Complete Book of Small-Batch Preserving, over
300 recipes all year round.
By
Ellie Topp and Margaret Howard
I
am used to preserving large batches
that take most of a day to put by.
Here is a wonderful guide to preserving a wide variety and
combination of fruits and vegetables in just a few minutes of
time, using locally grown produce at their peak of flavor.
It is a welcome companion to my Ball
Blue Book, The Guide To Home Canning and Freezing.
I
have Cookwise by
Shirley O Corriher which delves into the mysteries of yeast breads
and many other things, Bernard
Clayton’s New Complete Book of Breads (1987)and 40 or
more general cookbooks all of which have sections on bread
baking,--quick breads, yeast breads, steamed breads, fried breads,
pancakes, crackers and the like.
Committed to learning to bake artisan breads in the coming
months, I have just purchased Artisan
Bread in Five Minutes A Day, The Discovery That
Revolutionizes Home Baking.By Jeff Hertzberg, MD and Joe Francois.
If you want to learn to bake delicious crusty whole grain
loaves in your own oven, this looks like the place to start.
Simply
Organic, A cookbook for sustainable, seasonal,
and local ingredients.
By
Jesse Zoff Cool
This
book identifies what organic means but more importantly how to
create a way of life and an organic kitchen.
I buy most of my foods directly from local growers and am
satisfied with the conscientious manner in which they grow their
meats and produce. The
same is true of the grains I buy from my co-op.
If you have made a commitment to prepare the healthiest and
safest foods available, to protect the environment and how support
for organic growers, here are the guidelines and 150 recipes to
stock your cupboards, pantry and freezer.
|
