A Taste of the British Isles or The Way We Cook

A Taste of the British Isles

Author: Linda Lilly

Brimming with original recipes from every region of the United Kingdom, A Taste of the British Isles contains authentic dishes for every type of meal and occasion, with the added bonus of snippets of interesting historical facts.

Book about: La rencontre des Défis Éthiques de Leadership :Répandre de la lumière ou Ombre

The Way We Cook: Recipes from the New American Kitchen

Author: Sheryl Julian

For the past twenty years, in their wildly popular newspaper and cooking columns, Sheryl Julian and Julie Riven have been providing hundreds of thousands of cooks with recipes they can depend on. Now, in this long-awaited cookbook, which is an essential reference for anyone who wants to get the most out of time in the kitchen, they present 250 of their favorites. From Roast Side of Salmon to Creamy Chocolate Tart, each dish is straightforward, contemporary, and elegant: home cooking at its best.

Julian and Riven have an unerring sense of what busy people need: appetite-provoking nibbles that won't set back dinner preparations; easy meals for the time of day when the cook is most exhausted; impressive but relaxed dinners for company; simple side dishes; slow-cooked suppers served straight from the pot; weekend breakfasts that leave plenty of time for reading the paper; desserts anyone can master.

It's all here in The Way We Cook:

• Appetizers: Spicy Pecans * Honey-Roasted Chicken Wings * Marinated Shrimp in White Wine Vinaigrette
• Salads: Eggless Caesar Salad * Wilted Spinach Salad * Cucumber and Red Onion Salad
• When You're in a Rush: Ten-Minute Bolognese * Pork Tenderloins with Caramelized Onions * Chicken Roasted on a Bed of Apples
• Dishes We Make All the Time: Chicken and Corn Chili * Yankee Pot Roast with Caramelized Vegetables * Old-Fashioned Vegetable Soup
• New Classics: Succotash with Seared Scallops * Chicken Pot Pie
• Good Enough for Company: Herb-Roasted Flattened Chicken * Ossobuco * Orange-Marinated Turkey Breast
• Simmering Pots: Spring Garden Stew * Portuguese Chicken Stew
• Sides: Asparagus Cooked for Two Minutes * Potato Crisps with Fresh Herbs * Casserole-Roasted Fall Vegetables
• Rise and Dine: Sour Cream Coffee Cake * Leek and Egg Frittata
• If You Love to Bake: Lemon Pudding Cake * Free-Form Apple Tart * Double-Chocolate Refrigerator Cookies

The New York Times

Julian and Riven toss off a lifetime's worth of sensible advice as they march along. — Dwight Garner

Publishers Weekly

Julian and Riven, cooking columnists for the Boston Globe, promise their book to be uncomplicated and practical while at the same time elegant and informed-and they more than live up to their promise. "We aren't restaurateurs and we don't think people at home, taking times from their busy lives, should pretend to be either," they tell the reader, and say they've written a book the average American household can really use. Filled with simple recipes for the modern kitchen, the book offers enthusiastic introductions to each dish, and the recipes, which are written in a warm, mentoring tone, have ample guidelines and helpful tips. The authors shed light on cooking the Roast Pork Tenderloins with Caramelized Onions: "Pork is safe-and quite good-cooked until it is pink, not grayish-white like everyone did years ago." The suggestions for variations on any recipe are novel without being showy: for Chicken Pot Pie with Rich Pastry, they recommend a Salmon and Mushroom Pot Pie variation, which instructs the cook to simply halve the pastry recipe. The photographs that accompany the recipes are simple and instructive. Sections, aptly named "When You're in a Rush," "Good Enough for Company" and "If You Like to Bake," make choosing the right recipe a snap. Reminiscent of that 1980s standby, The Silver Palate, Julian and Riven's cookbook is innovative enough to be inspiring but familiar enough not to strike fear in the heart of the average cook. (June) Copyright 2003 Reed Business Information.

Library Journal

Julian and Riven write a popular, long-running weekly column for the Boston Globe, where Julian is also food editor. Here they have collected their favorite recipes. Some are updated versions of classics, while others are more contemporary discoveries; some are comfort food for weeknight suppers, while others are elegant company fare-but all are easy and few are time-consuming. In short, they are real recipes for real people, those busy home cooks in today's kitchens. Recipes are grouped into categories such as "When You're in a Rush" and "Dishes We Makes All the Time," and they range from Honey-Roasted Chicken Wings, for when "there are lots of kids in the crowd," to Succotash with Seared Scallops ("instant cooking at its most luxurious"), with a selection of mostly homey desserts for anyone who has the time to bake. Photographs of both the recipes and the step-by-step techniques round out the book. For most collections. Copyright 2003 Reed Business Information.