Are you a Summer Olympics fan (or fanatic)? Or just appreciate the multitude of Chinese cuisines? Or both? Then, this book is for you: Beyond the Great Wall: Recipes and Travels in the Other China, by Jeffrey Alford, and Naomi Duguid.

The description, from Jessica's Biscuit:

"A bold and eye-opening new cookbook with magnificent photos and unforgettable stories.

In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppelands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The peoples who live in these regions are culturally distinct, with their own history and their own unique culinary traditions. In Beyond the Great Wall, the inimitable duo of Jeffrey Alford and Naomi Duguid--who first met as young travelers in Tibet--bring home the enticing flavors of this other China.

For more than twenty-five years, both separately and together, Duguid and Alford have journeyed all over the outlying regions of China, sampling local home cooking and street food, making friends and taking lustrous photographs. Beyond the Great Wall shares the experience in a rich mosaic of recipes--from Central Asian cumin-scented kebabs and flatbreads to Tibetan stews and Mongolian hot pots--photos, and stories. A must-have for every food lover, and an inspiration for cooks and armchair travelers alike."

Beyond the Great Wall: Recipes and Travels in the Other China
by Jeffrey Alford, and Naomi Duguid
HC: 384 Pages
Publisher: Artisan
Pub. Date: Apr 01, 2008
Photos: Color Photographs
ISBN-10:1579653014
ISBN-13:9781579653019


Available online at Jessica's Biscuit and Barnes and Noble.

A new notable "cookbook" is on the shelf that appears to go beyond just recipes (which I like): Ham Biscuits, Hostess Gowns, and Other Southern Specialties An Entertaining Life (with Recipes), by Julia Reed. Jessica's Biscuit says:

"Julia Reed spends a lot of time thinking about ham biscuits. And cornbread and casseroles and the surprisingly modern ease of donning a hostess gown for one’s own party. In Ham Biscuits, Hostess Gowns and Other Southern Specialties Julia Reed collects her thoughts on good cooking and the lessons of gracious entertaining that pass from one woman to another, and takes the reader on a lively and very personal tour of the culinary—and social—South. In essays on everything from pork chops to the perfect picnic Julia Reed revels in the simple good qualities that make the Southern table the best possible place to pull up a chair. She expounds on: the Southerner’s relentless penchant for using gelatin; why most things taste better with homemade mayonnaise; the necessity of a holiday milk punch (and, possibly, a Santa hat); how best to “cook for compliments” (at least one squash casserole and Lee Bailey’s barbequed veal are key). She provides recipes for some of the region’s best-loved dishes (cheese straws, red velvet cake, breakfast shrimp), along with her own variations on the classics, including Fried Oysters Rockefeller Salad and Creole Crab Soup. She also elaborates on worthwhile information every hostess would do well to learn: the icebreaking qualities of a Ramos gin fizz and a hot crabmeat canapé, for example; the “wow factor” intrinsic in a platter of devilled eggs or a giant silver punchbowl filled with scoops of homemade ice cream. There is guidance on everything from the best possible way to “eat” your luck on New Year’s Day to composing a menu in honor of someone you love. Grace and hilarity under gastronomic pressure suffuse these essays, along with remembrances of her gastronomic heroes including Richard Olney, Mary Cantwell, and M.F.K. Fisher. Ham Biscuits, Hostess Gowns and Other Southern Specialties is another great book about the South from Julia Reed, a writer who makes her experiences in—and out of—the kitchen a joy to read."

Ham Biscuits, Hostess Gowns, and Other Southern Specialties An Entertaining Life (with Recipes)
by Julia Reed

Hardcover
Publisher: St. Martin'S Press
Pub. Date: Jul 08, 2008
ISBN-10:031235956X
ISBN-13:9780312359560

Available online at Jessica's Biscuit and Barnes and Noble.

AP Photo: Chef Franco Amati stuffs cannoli shells at the Ferrara Bakery in New York's Little Italy...


Well, now you may not feel as guilty if you eat six cannoli in New York City...but, seriously, and finally, a small step towards healthier eating.

They said it couldn't be done:

"Chefs who relied on trans fats to make their pie crusts flaky, their crackers crispy and their muffins moist have worked overtime finding substitute ingredients. They have burned through hundreds of gallons of oil, shortening and margarine trying to retool old recipes without damaging flavor, texture or color.

Yet, with the deadline looming, it appears that few, if any foods, are getting whacked."

Read the entire article HERE.

You probably are familiar with Spanish tapas and tapas bars. How about the Japanese version, an isakaya? Huh? Here's a little edification from Wikipedia:

"An izakaya (居酒屋, izakaya?) is a type of Japanese drinking establishment which also serves food to accompany the drinks. The food is usually more substantial than that offered in other types of drinking establishments in Japan such as bars or snack bars.

They are popular, casual and relatively cheap places for after-work drinking.

The name "izakaya" is a compound word consisting of "i " (to remain) and "sakaya" (sake shop), showing that izakaya originate from sake shops which allowed customers to remain on the premises to drink.

Izakaya are sometimes called Akachōchin (red lantern) in daily conversation, because these paper lanterns are traditionally found in front of an izakaya.

Depending on the izakaya, customers sit on tatami mats and dine from low tables in the traditional Japanese style, or sit on chairs and drink/dine from tables. Many izakaya offer a choice of both, as well as seating by the bar.

Usually, you will be given an oshibori (wet towel) to clean your hands with; next an otōshi or tsukidashi (a tiny snack/an appetizer) will be served. This is local custom and usually charged onto the bill in lieu of an entry fee. Japanese people in Kantō region call it otōshi and Kansai people call it tsukidashi.

The menu may be on the table, or displayed on walls. Picture menus are common in larger izakaya. Food and drink are ordered throughout the course of the session as desired. They are brought to the table, and the bill is added up at the end of the session. Unlike other Japanese styles of eating, food items are usually shared by everyone at the table.

Common formats for izakaya dining in Japan are known as nomihodai ("drink all you can") and tabehodai ('eat all you can'). These formats are especially popular in large, chain izakaya. For a set price per person, customers can continue ordering as much food and /or drink as they wish, with a usual time limit of two or three hours."

Interested in more? Here is a recent publication, Izakaya The Japanese Pub Cookbook (HC), by Mark Robinson, with a description from Jessica's Biscuit:

"Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas. As a matter of fact, a recent article in The New York Times claimed that the izakaya is 'starting to shove the sushi bar off its pedestal.' While Japan has many guidebooks and cookbooks, this is the first publication in English to delve into every aspect of a unique and vital cornerstone of Japanese food culture.

A venue for socializing and an increasingly innovative culinary influence, izakaya serves mouth-watering and inexpensive small-plate cooking, along with free flowing drinks. Readers of this book will be guided through the different styles of establishments and recipes that make izakaya such relaxing and appealing destinations. At the same time, they will learn to cook many delicious standards and specialties, and discover how to design a meal as the evening progresses.

Eight Tokyo pubs are introduced, ranging from those that serve the traditional Japanese comfort foods such as yakitori (barbecued chicken), to those offering highly innovative creations. Some of them have long histories; some are more recent players on the scene. All are quite familiar to the author, who has chosen them for the variety they represent: from the most venerated downtown pub to the new-style standing bar with French-influenced menu. Mark Robinson includes knowledgeable text on the social and cultural etiquette of visiting izakaya, so the book can be used as a guide to entering the potentially daunting world of the pub. Besides the 60 detailed recipes, he also offers descriptions of Japanese ingredients and spices, a guide to the wide varieties of sake and other alcoholic drinks that are served., how-to advice on menu ordering, and much more.

For the home chef, the hungry gourmet, the food professional, this is more than a cookbook. It is a unique peek at an important and exciting dining and cultural phenomenon."
Izakaya The Japanese Pub Cookbook
by Mark Robinson
HC: 160 Pages
Publisher: Kodansha America Inc.
Pub. Date: Mar 28, 2008
Photos: Color Photographs
ISBN-10:4770030657
ISBN-13:9784770030658

*********

Available online from Jessica's Biscuit and Barnes and Noble.

Did you know the artichoke is part of the thistle family? Or just a fun, finger-eating vegetable? No matter, here is a bit more information on it, along with a suggested preparation from The California Artichoke Advisory Board.

From Wikipedia:

"The Globe Artichoke (Cynara cardunculus) is a perennial thistle originating in southern Europe around the Mediterranean. It grows to 1.5-2 m tall, with arching, deeply lobed, silvery glaucous-green leaves 50–80 cm long. The flowers develop in a large head from an edible bud about 8–15 cm diameter with numerous triangular scales; the individual florets are purple. The edible portion of the buds consists primarily of the fleshy lower portions of the involucral bracts and the base, known as the "heart"; the mass of immature florets in the center of the bud is called the "choke." These are inedible in older larger flowers.

The origin of artichokes is unknown, though they are said to have come from the Maghreb (North Africa) where it is still found in the wild state. The cardoon, a naturally occurring variant of the same species, is native to the Mediterranean, even though it has not been mentioned in Classic literature. Artichokes were cultivated in Sicily in the Greek period, the Greeks called them kaktos. In this period the cultivated leaves and flowerheads, which cultivation had already improved from the wild form, were eaten. The Romans, who called the vegetable carduus received the plant from the Greeks. Further improvement in the cultivated form appear to have taken place in the Muslim period in the Maghreb, although the evidence is inferential only...

Globe Artichokes are known to have been cultivated at Naples around the middle of the 9th century, and are said to have been introduced to France by Catherine de' Medici. Pierre de L'Estoile recorded in his journal on June 19, 1576, the fact that at the wedding of two courtiers, Queen Catherine de Medici 'ate so much that she thought she would die, and was very ill with diarrhea. they said it was from eating too many arthchoke bottoms.'

The Dutch introduced artichokes to England, where they were growing in Henry VIII's garden at Newhall in 1530. They were introduced to the United States in the 19th century, to Louisiana by French immigrants and to California by Spanish immigrants. The name has originated from ardi shauki (أرضي شوكي), which is Arabic for ground-thorn, through a Northern Italian dialect word, articiocco.

Today, Globe Artichoke cultivation is concentrated in the countries bordering the Mediterranean basin. The main producers are Italy, Spain, and France. In the United States, California provides nearly 100% of the U.S. crop, and approximately 80 percent of that is grown in Monterey County; there, Castroville proclaims itself to be "The Artichoke Center of the World," and holds an annual festival at which artichoke ice cream is served. The cultivar 'Green Globe' is virtually the only kind grown commercially in the U.S."

The California Artichoke Advisory Board recommends the following in preparation:

Bend back outer petals, snapping them off at the base.

Continue snapping off petals until the leaves are half green (at the top) and half yellow.

Using a stainless steel knife, to minimize discoloration, cut the top cone of the leaves at the point where the yellow meets the green. (Green is fibrous.)

Cut the stem level with the base and trim any remaining green from the base of the artichoke. (Just like peeling the skin from an apple.)

Plunge into acidified water.

Steam whole; for stir-fry or sauté, cut in half or quarter horizontally. If there are purple or pink leaves, cut them out. (Those leaves will be tough.) If the interior is white, the entire artichoke is edible. Place in acidulated water to minimize browning while prepping.

COOKING ARTICHOKES

BOIL
Stand prepared artichoke in deep saucepan or pot with 3 inches boiling water. (If desired, oil, lemon juice and seasonings can be added to cooking water.) Cover and boil gently 25 to 40 minutes, depending on size, or until petal near the center pulls out easily. Stand artichoke upside down on a rack to drain,

STEAM
Place prepared artichoke on a rack above an inch or two of boiling water. Cover and steam 25 to 45 minutes, depending on size, or until a petal near the center pulls out easily.

MICROWAVE (700 watt oven)
For one: Set one medium sized prepared artichoke upside down in a small glass bowl (a 2 cup measure will do) with ¼ cup water, ½ teaspoon each lemon juice and oil. Cover with plastic wrap. Cook on high 6 to 7 minutes. Let stand covered 5 minutes after cooking.

Fiddleheads (from Wikipedia)


Local fruit, berries and vegetables are available everywhere. And on several blogs we've promoted local, especially organic fare. But to some, especially urban or busy individuals, there's not always the time to search for it, or shop for it. Voila! The Internet! An article in today's New York Times, "Salad Days for the Internet", by Michelle Slatalla, shows how you can benefit both your local farmer and yourself with a few clicks at home (or work).

"Shopping online to eat locally is not just about the food. With oil prices so high, making an effort to reduce the energy costs associated with transporting food from farm to table can be a political stance."

To read the full article and see the web sites featured, visit The New York Times.

I'm originally from New England (Rhode Island), and anything with seafood is heaven, especially in summer. From all-day clambake orgies to a simple steamed lobster, it always seems to taste better near the New England shore. There are as many ways to prepare any fish/shellfish/sea creature as there are towns and cities there. And there seems to be as many cookbooks. And another hits the market: The New England Clam Shack Cookbook (2nd Edition), by Brooke Dojny. Jessica's Biscuit says:

"Rich buttery lobster, fried clams, and thick chowders are the foods that taste of long summer days in New England. Fresh sweet seafood, simply prepared, brings back warm afternoons and cool salty evenings on the beaches of Cape Cod, Maine, Connecticut, and the North Shore of Massachusetts, where local clams were first battered, deep fried, and served up with creamy, tangy tartar sauce.

Simple authentic coastal fare doesn't get any better than in the second edition of Brooke Dojny's culinary tribute, The New England Clam Shack Cookbook. Take a bite of New England's clam shack traditions with nearly 100 recipes gathered from the region's best casual seafood eateries. Here are all New England classic seafood preparations, from clam chowder to lazy man's lobster.

All the sides and sweets are here too, as well as the names and addresses of more than 100 eateries, plus three regional weekend itineraries for the true clam shack devotee."

The New England Clam Shack Cookbook (2nd Edition),
by Brooke Dojny
PB: 240 Pages
Publisher: Workman Publishing Co.
Pub. Date: May 01, 2008
Photos: Color Photographs
ISBN-10:1603420266
ISBN-13:9781603420266

Available online at Jessica's Biscuit and Barnes and Noble.

In case you haven't heard what the 2008 IACP Cookbook of the Year is, it is Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood, by Paul Johnson.

From Jessica's Biscuit:

"From a star fishmonger, a unique cookbook and guide to healthful, eco-friendly seafood.

Few people know more about fish than Paul Johnson, whose Monterey Fish Market in San Francisco supplies seafood to some of the nation’s most celebrated chefs, from Alice Waters, Thomas Keller, and Michael Mina to Todd English, Daniel Boulud, and Alain Ducasse. Now, Johnson at last shares his peerless seafood expertise. Written for people who love seafood but worry about the overfishing of certain species as well as mercury and other contaminants, Fish Forever pinpoints today’s least-endangered, least-contaminated, best-tasting fish and shellfish species. Johnson provides in-depth guidance on 70 different fish along with 96 stylish international recipes that highlight the outstanding culinary qualities of each. In addition to teaching readers about sustainable fishing practices, Johnson will be donating a portion of his royalties to Save Our Wild Salmon, an organization that works to restore wild salmon runs. Complete with over 60 beautiful color photographs, how-to tips, and fascinating sidebars, Fish Forever is a must-have kitchen resource for seafood lovers everywhere.

Paul Johnson (Berkeley, CA) is the owner of the Monterey Fish Market, which he founded in 1979. A former chef, he is the coauthor of The California Seafood Cookbook and serves on the advisory board of the Monterey Bay Aquarium’s Seafood Watch Program."

Good choice.

Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood
Author: Paul Johnson
HC: 416 Pages
Publisher: Willow Creek
Pub. Date: Jun 21, 2007
Photos: Color and Black and White Photographs
ISBN-10:076458779X
ISBN-13:9780764587795

Available online at Jessica's Biscuit and Barnes and Noble.

Photo: Scott Manchester/The Press Democrat


Robert Mondavi 1913-2008

"Wine to me is passion. It's family and friends. It's warmth of heart and generosity of spirit. Wine is art. It's culture. It's the essence of civilization and the art of living."
~ Robert Mondavi

From Jessica's Biscuit:

"Wine Pioneer and Napa Valley promoter Robert Mondavi passed away on Friday, May 16th. Perhaps no one has done more than Robert Mondavi for both the California wine industry specifically and wine in America in general. To this New World, he brought the Old World, a place where wine has its place on every table. As Thomas Keller said, "By bringing wine to the forefront, he helped establish the culinary fabric of the country and the pleasure we find sitting around the table with friends and family." Mondavi's legacy is a rich one--he created Fume Blanc, popularized Chardonnay, and put Napa Valley on the wine map. Yet he will also be remembered for the contentiousness within his family's business, a legendary fistfight with his brother, and his talent for self-promotion.

Eric Asimov wrote in The New York Times, "As good as his top wines were, Mr. Mondavi’s greatest success was felt not so much in the bottle as in the region. As a missionary for Napa Valley he promoted not just his own wines but those of his neighbors and the region in general. His vision of the good life — of wonderful food, loving family and great music, always accompanied by wine — became synonymous with the image of Napa Valley, never to be undone by the irony of his own family battles." Robert Mondavi will be missed for all that he was and all that he did and we join oenophiles the world over in a cyber toast to him. "

The House of Mondavi The Rise and Fall of an American Wine Dynasty
by Julia Flynn Siler
PB: 432 Pages
Publisher: Gotham Books
Pub. Date: May 01, 2008
Photos: Color Photographs
ISBN-10:1592403670
ISBN-13:9781592403677


* * *



Available online from Jessica's Biscuit and Barnes and Noble.

I see recipes, or hear food terms from someone, or see an item on a menu, such as posole, and sometimes assume it's an ingredient in the item. In this case, posole or pozole, is a generic term for a dish which does contain a main ingredient, hominy (see other blog on this). Wikipedia explains it:

"Pozole (from Spanish pozole, from Nahuatl potzolli; variant spellings: posole, posolé, pozolé, pozolli, posol) is a traditional pre-Columbian soup or stew made from hominy, with pork (or other meat), chile, and other seasonings and garnish, such as cabbage, lettuce, oregano, cilantro, avocado, radish, lime juice, etc. There are a number of variations on pozole, including blanco (white or clear), verde (green), rojo (red), de frijol (with beans), and elopozole (sweet corn, squash, and meat).

In modern times, pozole is eaten both in Mexico and the southwestern United States, particularly the state of New Mexico. It (or something like it) has been served for centuries by native cultures in southern North America.

The Mexican cafeteria chain Potzolcalli ("House of Pozole") serves a variety of pozoles, including red, white and seafood.

Pozole has been adopted as the local cuisine of the Mexican state of Guerrero and the US state of New Mexico. In New Mexico, pozole is traditionally served on Christmas Eve to celebrate life's blessings. In Colorado, onions are typically used as a garnish instead of radishes. In Guerrero, breakfast pozole is often accompanied by a shot of homemade mezcal, green pozole is typically served on Thursday. A similar Salvadoran soup called Sopa de Pata has cow's foot in it.

A person who is fond of pozole is known in Mexico as a pozolero...

...In the American Southwest, the spelling "posole" is more common, and is often used as a synonym for hominy. In parts of northern New Mexico some of the native Hispanic people pronounce it with a silent E "posol".

Ánd one of many recipes around courtesy of FoodNetwork:

Posole Rojo

Recipe courtesy Gourmet Magazine

INGREDIENTS

1 large head garlic
12 cups water
4 cups chicken broth
4 pounds country-style pork ribs
1 teaspoon dried oregano (preferably Mexican), crumbled
2 ounces dried New Mexico red chiles
1 1/2 cups boiling-hot water
1/4 large white onion
2 teaspoons salt, plus 1 teaspoon
2 (30-ounce) cans white hominy (preferably Bush's Best)
8 corn tortillas
About 1 1/2 cups vegetable oil

Accompaniments: Diced avocado, thinly sliced iceberg or romaine lettuce, chopped white onion, diced radishes, lime wedges, dried oregano, and dried hot red pepper flakes

DIRECTIONS

Peel the garlic cloves and reserve 2 for the chile sauce. Slice the remaining garlic. In a 7 to 8 quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim the surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.

While pork is simmering, wearing protective gloves, discard stems from chiles, and in a bowl, combine chiles with boiling-hot water. Soak chiles, turning them occasionally, for 30 minutes. Cut onion into large pieces and in a blender puree with chiles and soaking liquid, reserved 2 cloves of garlic, and 2 teaspoons salt until smooth.

Transfer pork with tongs to a cutting board and reserve broth mixture. Using 2 forks, shred the pork. Discard the pork bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer posole 30 minutes and, if necessary, season with salt. Posole may be made 2 days ahead and chilled, covered.

While posole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9 to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.

Serve posole with tortilla strips and bowls of accompaniments.

Bilberries are closely related to blueberries and have a similar taste. Bilberries and bilberry supplements are reputed to help in eye health, and notably nightvision. Regardless, when you 'see' bilberry jam in your market, try it. It is very tasty, a la blueberries, if it has not been over sweetened. And I bet your nightvision will improve. Here's a bit of background on bilberries from Wikipedia:

"Bilberry is a name given to several species of low-growing shrubs in the genus Vaccinium (family Ericaceae) that bears fruits. The species most often referred to is Vaccinium myrtillus L., also known as European blueberry, blaeberry, whortleberry, whinberry (or winberry), myrtle blueberry, fraughan, and probably other names regionally. They were called black-hearts in 19th century southern England, according to Thomas Hardy's 1878 novel, The Return of the Native, (pg. 311, Oxford World's Classics edition)...

...Bilberries are found in damp, acidic soils throughout the temperate and subarctic regions of the world. They are closely related to North American wild and cultivated blueberries and huckleberries in the genus Vaccinium. The easiest way to distinguish the bilberry is that it produces single or pairs of berries on the bush instead of clusters like the blueberry. Another way to distinguish them is that while blueberry fruit pulp is light green, bilberry is red or purple, sometimes staining the fingers and lips of consumers eating the raw fruit.

Bilberries are seldom cultivated but fruits are sometimes collected from wild plants growing on publicly accessible lands, notably in Fennoscandia, Scotland, Ireland and Poland. Note that in Fennoscandia, it is an everyman's right to collect bilberries, irrespective of land ownership, with the exception of private gardens. Bilberries can be picked by a berry-picking rake like lingonberries, but are more susceptible to damage...

...The fruits can be eaten fresh, but are more usually made into jams, fools, juices or pies. In France they are used as a base for liqueurs and are a popular flavoring for sorbets and other desserts. In Brittany, they are often used as a flavoring for crêpes, and in the Vosges and the Massif Central bilberry tart (tarte aux myrtilles) is a traditional dessert...

...Possible medicinal uses

Often associated with improvement of night vision, bilberries are mentioned in a popular story of World War II RAF pilots consuming bilberry jam to sharpen vision for night missions. However, a recent study by the U.S. Navy found no such effect and origins of the RAF story cannot be found.

Laboratory studies have shown that bilberry consumption can inhibit or reverse eye disorders such as macular degeneration, but this therapeutic use remains clinically unproven.

As a deep blue fruit, bilberries contain dense levels of anthocyanin pigments linked experimentally to lowered risk for several diseases, such as those of the heart and cardiovascular system, eyes and cancer.

In folk medicine, bilberry leaves were used to treat gastrointestinal ailments, applied topically, or made into infusions. Such effects have not been scientifically proven.

Do you have a vegetable or herb garden? What great stuff when it finally comes up and you pop it in your mouth. And just watching it grow is in itself rewarding, almost a sedative. It makes you aware of the weather, water, sun, and finally the real taste of a vegetable, a fruit, a berry.

It takes a little bit of effort and the payoff is more than the sum invested. And with rising costs of fresh, natural and organic produce (never mind the generic supermarket junk), you might even save some money.

If you've thought about maybe a little backyard garden or a couple of window boxes, a good site to start your endeavor should be with a visit to the informative kitchengardeners.org for some help, advice, and Down East observations:

"More home gardens would offer us victory not only over rising food and healthcare costs, but also foreign oil dependency and climate change. Researcher estimate that locally-grown foods use up to 17 times less climate-warming, fossil fuels than foods from away. And when it comes to local foods, it doesn’t get any 'localer' than one’s own yard."

www.kitchengardeners.org

Sometimes you just have to grab a book because of its title. This is one, "Skinny Bitch in the Kitch' Kick-Ass Solutions for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!)", by Kim Barnouin and Rory Freedman. I haven't read or looked at it, but I just thought I would pass it on. Has anyone read it? Jessica's Biscuit says:

"The best-selling Skinny Bitch inspired thousands of gals to live clean, healthy, pure, and skinny-while keeping them laughing with the authors’ trademark acerbic sass. Many readers have followed their advice to successfully “Use your head and lose your ass.” But many fans have wondered, “Can Skinny Bitches continue to shun meat, dairy, sugar, and other ‘evils’-and still have fun in the kitchen?” The authors say, “Hell yes!-You can have your garlic fries, French toast, and creamy soup and eat it too!”

Skinny Bitch in the Kitch’ provides over 75 recipes that will satisfy any crazy craving and cooking quandary an “SB” may have: like what to fix for an easy weekday dinner, or serve at a delicious dinner party. From “Bitchin’ Breakfasts” and “PMS Pleasing Snacks,” to “Hearty-Ass Sandwiches” and “International Bitch fare”, no SB will go hungry or unsatisfied! Skinny Bitch in the Kitch’ is another tart-tongued manifesto with its own built-in buffet."

Skinny Bitch in the Kitch' Kick-Ass Solutions for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!)
Publisher: Perseus Publishing
Pub. Date: December 2007
ISBN-13: 9780762431069
192pp, paperback

Available online at Jessica's Biscuit and Barnes and Noble.

You've seen them in your grocery store, but have you ever used that funny-looking vegetable/fruit called a tomatillo? What do you do with it?

A bit of background on the tomatillo from Wikipedia:

"The tomatillo (Physalis philadelphica) is a plant of the Solanaceae (nightshade) family, bearing small, spherical and green or green-purple fruit of the same name. Tomatillo plants are highly self-incompatible (two or more plants are needed for proper pollination, thus isolated tomatillo plants rarely set fruits). The tomatillo fruit is surrounded by a paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can be any of a number of colors when ripe, including yellow, red, green, or even purple. Tomatillos are the key ingredient in fresh and cooked Latin American green sauces. The freshness and greenness of the husk are quality criteria. Fruit should be firm and bright green, as the green colour and tart flavour are the main culinary contributions of the fruit.

The tomatillo is also known as the husk tomato, jamberry, husk cherry, mexican tomato, or ground cherry, although these names can also refer to other species in the Physalis genus. In Spanish it is called tomate de cáscara, tomate de fresadilla, tomate milpero, tomate verde ("green tomato"), tomatillo (Mexico [this term means "little tomato" elsewhere]), miltomate (Mexico, Guatemala), or simply tomate (in which case the tomato is called jitomate). Even though tomatillos are sometimes called "green tomatoes", they should not be confused with green, unripe tomatoes. (Tomatoes are in the same family, but a different genus.) Other parts of the tomatillo plant also contain toxins, and should not be eaten.

Fresh ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator. They may also be frozen whole or sliced."

Tomatillos are most often used in salsas, thoughit can be a wonderful ingredient in other recipes, as this one from TheFoodNetwork and Gourmet Magazine:

Chicken in Green Chile Sauce
Recipe courtesy Gourmet magazine

INGREDIENTS

1 1/2 cups hulled green pumpkin seeds (about 7 ounces)
2 tablespoons sesame seeds
1/2 teaspoon cumin seeds
6 black peppercorns
4 allspice berries
3 cloves
1 pound fresh tomatillos or a 28-ounce can tomatillos
6 fresh serrano chilies
1/2 large white onion
4 garlic cloves
1/2 cup packed coarsely chopped fresh cilantro leaves
Kosher salt
1/4 cup vegetable oil
3 cups chicken broth, homemade or low-sodium canned
6 cups cooked, shredded chicken

Garnish: chopped toasted hulled pumpkin seeds and chopped fresh coriander leaves

DIRECTIONS

Heat a large heavy skillet over moderate heat until hot and toast pumpkin seeds, stirring constantly, until they have expanded and begin to pop, 3 to 5 minutes. Transfer seeds to a plate to cool. In skillet heat sesame and cumin seeds, peppercorns, allspice, and cloves, stirring, until fragrant, about 1 minute, and transfer to the plate. When seeds and spices are cool, grind them in batches in a clean electric spice/coffee grinder.

If using fresh tomatillos, discard husks and rinse with warm water to remove stickiness. Stem serrano chilies. In a saucepan simmer fresh tomatillos and serranos in salted water to cover 10 minutes. (If using canned tomatillos, drain them and leave serranos uncooked.) Transfer tomatillos and serranos (use a slotted spoon if simmered) to a blender and puree with onion, garlic, 1/4 cup cilantro and salt until completely smooth.

Heat the oil in a 5-quart heavy pot over medium-high heat. Pour in the tomatillo puree and cook, stirring frequently, about 10 minutes. Add 2 1/2 cups of the broth and stir in the powdered pumpkin-seed mixture. Simmer sauce, stirring occasionally, until slightly thickened, about 15 minutes.

In blender, puree 1/2 cup broth and remaining 1/4 cup cilantro until completely smooth. Stir puree and chicken into sauce and heat until hot.

Transfer the chicken mixture to a bowl or plate and garnish with pumpkin seeds and cilantro.

"There is such a thing as too much water; excessive intake can dilute levels of sodium in the blood."

Do you need to carry a water bottle with you everywhere you go?

You see those people, walking, on buses, in cars, shopping in stores with water bottles in hand, fearful of dehydrating before checking out with their sales items...

Here is another of many studies on water, from NPR.org :

Five Myths About Drinking Water, by Allison Aubrey

Morning Edition, April 3, 2008 · Is bottled water better for you than tap? Or should you choose vitamin-enriched water over sparkling? Experts say, skip it all. None of these products are likely to make you any healthier. Below, we look at five major myths about the benefits of drinking water.

But first, how do you know if you're drinking enough water? Experts say there's an easy way to judge. If you're not thirsty, you're fluid intake is likely "just right."

Myth No. 1: Drink Eight Glasses Each Day

Scientists say there's no clear health benefit to chugging or even sipping water all day. So where does the standard advice of drinking eight glasses each day come from? "Nobody really knows," says Dr. Stanley Goldfarb, a kidney expert at the University of Pennsylvania.

Myth No. 2: Drinking Lots of Water Helps Clear Out Toxins

The kidneys filter toxins from our bloodstreams. Then the toxins clear through the urine. The question is, does drinking extra water each day improve the function of the kidneys?

"No," says Goldfarb. "In fact, drinking large amounts of water surprisingly tends to reduce the kidney's ability to function as a filter. It's a subtle decline, but definite."

Myth No. 3: Lots of Water Equals Healthier Skin

The body is already 60 percent water. So, if you take a 200-pound man, he's 120 pounds of water.

Adding a few extra glasses of water each day has limited effect. "It's such a tiny part of what's in the body," says Goldfarb. "It's very unlikely that one's getting any benefit." His full editorial is published in the current issue of the Journal of the American Society of Nephrology.

One study published in 2007 on the cosmetic benefit of drinking water suggests that 500 ml of water increases capillary blood flow in the skin. "But it's unclear whether these changes are clinically significant," says Goldfarb.

Myth No. 4: Drinking Extra Water Leads to Weight Loss

A more accurate statement may be: Drinking water is a helpful tool for dieters.

"Water is a great strategy for dieters because it has no calories," says Madeline Fernstrom of the University of Pittsburgh. "So you can keep your mouth busy without food and get the sense of satisfaction."

But water is not magical, she adds. Other zero-calorie options such as diet sodas are fine, too.

Myth No. 5: It's Easy to Get Dehydrated During a Workout

Dehydration sets in when a person has lost 2 percent of his or her body weight. So for a 200-pound man, this means losing 4 pounds of water.

Marathon runners, bikers and hikers all need to recognize the signs of dehydration. "It is also obvious that individuals in hot, dry climates have increased need for water," says Goldfarb.

The American College of Sports Medicine recommends that athletes drink 16 ounces of fluids a couple of hours before starting sports practice.

But for a stroll in the park, no water bottle is necessary. Goldfarb's advice: Just drink when you're thirsty.

Blogger's Note: It all just sounds like common sense, doesn't it?

I am always looking for new food products to try and when I see or hear about an edible I don't know about, I will do a bit of research on it, and if it sounds good (sometimes even if it doesn't sound so great), I'll try it. So it is for yacon syrup.

The description from Wikipedia below says it has a taste reminiscent of watermelon and apple. I find the taste closer to a light molasses, with other flavors that are hard to describe. It is a nice alternative sweetener for fruit, oatmeal, coffee, etc. From Wikipedia:

"The Yacón is a perennial plant grown in the Andes for its crisp, sweet-tasting tuberous root. The texture and flavour have been described as a cross between a fresh apple and watermelon which is why it is sometimes referred to as the apple of the earth. The root is composed mostly of water and fructo-oligosaccharides. It has recently been introduced into farmer's markets and natural food stores in the US.

Although sometimes confused with jicama, yacón is actually a close relative of the sunflower and Jerusalem artichoke. The plants produce two types of roots: propagation roots and storage roots. Propagation roots grow just under the soil surface and produce new growing points that will become next year's aerial parts. These roots resemble Jerusalem artichokes. Storage roots are large and edible.

These edible roots contain inulin, an indigestible sugar, which means that although they have a sweet flavour, the roots contain fewer calories than would be expected...

...The leaves of the yacón contain quantities of protocatechuic, chlorogenic, caffeic and ferulic acids, which gives tea made from the leaves prebiotic and antioxidant properties. As a result, some researchers have explored the use of yacón tea for treating diabetes and for treating diseases caused by radicals, e. g., arteriosclerosis."

MotherEarthNews adds:

"In addition to its distinctive flavor — a satisfyingly sweet cross between celery and Granny Smith apples — yacon is noted for its high fiber and low calorie content. The tubers and leaves contain high levels of inulin, a form of sugar humans cannot easily break down, making it low in calories. Inulin also aids digestion and promotes the growth of beneficial bacteria in the intestine, while inhibiting toxic bacteria. Recent research also has found that yacon tubers and leaves are a good source of antioxidants. Yacon is an ideal food for diabetics and weight watchers, but it will make a delicious addition to anyone’s diet. Plus, the tubers only get sweeter in storage."

The syrup is a bit pricey, at about $14 for nine ounces, and is available in some specialty grocers, health food stores, and sometimes online at The Vitamin Shoppe.

It's been a while since we featured and new and noteworthy book on edibles, though not because of a lack of publications. In Defense of Food An Eater's Manifesto, by Michael Pollan, is featured here because, well, it's by Michael Pollan, and every book by him is a valuable addition to anyone's culinary library.

Part food news, part nutrition, part dietary guidelines, it is for any person seriously interested in EATING. As he is often quoted (and it should be the motto of this blog), "Don't eat anything that your great-great grandmother would not recognize as food."

From Jessica's Biscuit:

"What to eat, what not to eat, and how to think about health: a manifesto for our times.

"Eat food. Not too much. Mostly plants." These simple words go to the heart of Michael Pollan's In Defense of Food, the well-considered answers he provides to the questions posed in the bestselling The Omnivore's Dilemma.

Humans used to know how to eat well, Pollan argues. But the balanced dietary lessons that were once passed down through generations have been confused, complicated, and distorted by food industry marketers, nutritional scientists, and journalists-all of whom have much to gain from our dietary confusion. As a result, we face today a complex culinary landscape dense with bad advice and foods that are not "real." These "edible foodlike substances" are often packaged with labels bearing health claims that are typically false or misleading. Indeed, real food is fast disappearing from the marketplace, to be replaced by "nutrients," and plain old eating by an obsession with nutrition that is, paradoxically, ruining our health, not to mention our meals. Michael Pollan's sensible and decidedly counterintuitive advice is: "Don't eat anything that your great-great grandmother would not recognize as food."

Writing In Defense of Food, and affirming the joy of eating, Pollan suggests that if we would pay more for better, well-grown food, but buy less of it, we'll benefit ourselves, our communities, and the environment at large. Taking a clear-eyed look at what science does and does not know about the links between diet and health, he proposes a new way to think about the question of what to eat that is informed by ecology and tradition rather than by the prevailing nutrient-by-nutrient approach.

In Defense of Food reminds us that, despite the daunting dietary landscape Americans confront in the modern supermarket, the solutions to the current omnivore's dilemma can be found all around us.

In looking toward traditional diets the world over, as well as the foods our families-and regions-historically enjoyed, we can recover a more balanced, reasonable, and pleasurable approach to food. Michael Pollan's bracing and eloquent manifesto shows us how we might start making thoughtful food choices that will enrich our lives and enlarge our sense of what it means to be healthy."

In Defense of Food: An Eater's Manifesto
by Michael Pollan
Hardcover
Publisher: Penguin Group (USA)
Pub. Date: January 2008
ISBN-13: 9781594201455
256pp

Available online from Jessica's Biscuit and Barnes and Noble.

Mark Bittman produces some informative, concise, wry, and entertaining podcasts for The New York Times' "Dining and Wine" section.

There are soooo many food sites and blogs online that it hard not to find any kind of information or recipe on any particular food, recipe or subject one is looking for.

Some are dry and to the point. Some are hard to read, simply because of errors and misspellings. Some are a challenge reading. Some entertaining, with wonderful titles to draw you in. Such is Food Porn Daily,aka, Slashfood. I won't say more -- visit the site to see for yourself to find what it's all about:

Food Porn Daily.

And if you like this site, add a comment, to be notified when we update our content.

A new (to some) dietary food supplement has been receiving quite a bit of press attention recently: Chia (as from that stupid pet). The food is more intriguing than the pet, and quite nutritious -- the food, not the pet!

Chia seeds provide an excellent source of omega 3 fatty acids for those persons who can't, for a variety of reasons, obtain it from fish sources.

From Wikipedia:

"Chia (Salvia hispanica) is a plant of the genus Salvia in the Mint family. It originated in the central Valley of Mexico. It was largely cultivated by the Aztecs in prehispanic times and was one of the five more important food plants in that time. After the arrival of the spaniards, the plant almost became extinct because of cultural and religious reasons.

Chia is grown commercially for its seed, a food that is very rich in omega-3 fatty acids, since it is the vegetable source with the most Omega 3 content, specifically α-linolenic acid or ALA. It also adds antioxidants and a variety of vitamins, minerals and fiber. For all these health related benefits, chia is in the process of application before the EU authorities to be considered as a novel food...

...Chia is an annual herb growing to 1 m tall, with opposite leaves 4–8 cm long and 3–5 cm broad. Its flowers are purple or white and are produced in numerous clusters in a spike at the end of each stem...

...Chia seeds are typically small ovals with a diameter of about one millimeter. They are mottle-colored with brown, gray, black and white. Chia seeds typically contain 20% protein, 34% oil, 25% dietary fiber (mostly soluble with high molecular weight), and significant levels of antioxidants (chlorogenic and caffeic acids, myricetin, quercetin, and kaempferol flavonols). The oil from chia seeds contains a very high concentration of omega-3 fatty acid — approximately 64%. Chia seeds contain no gluten and trace levels of sodium. There are no known toxic components of chia.

Chia seed is traditionally consumed in Mexico, the southwestern United States, and South America, but is not widely known in Europe. The United States Food and Drug Administration regards chia as a food with an established history of safe consumption.

Historically, chia seeds served as a staple food of the Nahuatl (Aztec) cultures of Central Mexico. Jesuit chroniclers referred to chia as the third most important crop to the Aztecs behind only corn and beans, and ahead of amaranth. Tribute and taxes to the Aztec priesthood and nobility were often paid in chia seed.

Today, chia is grown commercially in its native Mexico, and in Bolivia, Argentina, Ecuador, and Guatemala...

...Chia seed may be eaten raw as a dietary fiber and omega-3 supplement. Grinding chia seeds produces a meal called pinole, which can be made into porridge or cakes. Chia seeds soaked in water or fruit juice is also often consumed and is known in Mexico as chia fresca. The soaked seeds are gelatinous in texture and are used in gruels, porridges and puddings. Ground chia seed is used in baked goods including breads, cakes and biscuits.

Chia sprouts are used in a similar manner as alfalfa sprouts in salads, sandwiches and other dishes. Chia sprouts are sometimes grown on porous clay figurines which has led to the popular (U.S.) cultural icon of the chia pet."

For a detailed description on the nutrititional benefits of chia, visit Living and Raw Foods:

"Because the question of what might be the optimum diet can, at times, be emotionally charged for many people, having had a significant emotional commitment in believing they know what’s best, I would like to suspend the issues of diet and introduce you to a “super” food that all would agree on. It is known as the Chia Seed. Once valued so much that it was used as currency, this unique little seed has exceptional nutritive and structural benefits."

Chia is available from a number of organic and health food stores, including Whole Foods and The Vitamin Shoppe.

Looking around for a good source of protein?

Eggs are not my favorite food, but there are other ways to enjoy the benefits of eggs. Egg protein is widely available in a variety of forms and flavors, including liquid, bar, and powder protein supplement formulas. Here's a little bit of information on what's in this protein:

*A large egg provides 6 grams of protein

*Protein content of egg white=3.6g, protein content of egg yolk=2.7g

*Because of their high protein content, eggs are included in the meat, fish, poultry, nuts and beans group of the US Food Guidance Systems.

*Eggs have the highest quality protein in the food supply with the amino acid pattern almost matching the human requirement for essential amino acids (FAO protein value=100)

*Digestibility of egg protein is 97%. This means that 97% of the egg protein is absorbed as amino acids, which are available for new protein synthesis and replacement of lost protein.

*Cooked egg protein is more digestible than raw egg protein (cooked egg protein digestibility=90.9%+/-0.8, raw egg protein digestibility=51.3+/-9.8)

*The biological value of egg protein is 94%. Biological value is a measure of the rate at which the protein in food supports growth. Eggs and milk have the highest biological value and provide more amino acids for growth and tissue maintenance than even meat, including beef, chicken, pork and fish.

A good source of egg protein is powder for shakes, if you want to avoid the actual eggs. Jay Robb Enterprises (as well as several other companies) makes several tasty flavors. Many are available in health food stores and online.

I was resisting doing a blog about the the seasonally omnipresent Fruit Cake, jokes and all. Over the years I've had a few that were quite good; the problem is when you get a whole cake as a gift: After a taste or two -- that's it for the year, enough! But what do you really know about the origin of the fruit cake? From Answers.com comes a bit of history, and trivia:

"History and lore mingle in the retelling of the fruitcake story. The ancient Egyptians made fruitcake for their departed loved ones to carry with them to the afterlife. The dense cake and preserved fruit were thought to withstand the journey, and the riches of the fruits and nuts communicated the wealth of the consumer and the family's esteem for their relative. The Middle East overflowed with the variety of dates, citrus fruit, and nuts that were virtually unknown in Northern Europe until the Crusades. Returning Crusaders brought fruit with them, but the trade that was initiated was frequently interrupted by war, and, of course, the fruit was highly perishable. These dilemmas were partially solved by drying or candying the fruit for travel, and, when the fruit reached Northern Europe, it was shared by mixing it in breads and cakes. Because the fruit came from the Holy Land, it was also revered and saved for feast days, particularly Christmas and Easter...

...The English fruitcake or Christmas cake reached its heyday in Victorian times when, with the introduction of the Christmas tree and other festive customs, religious traditions exploded into colorful, season-long celebrations. Fruitcakes (and other fruit-bearing holiday treats like the plum pudding and Irish plum cake) were made well in advance of the holidays. The cakes were wrapped in cheesecloth that had been soaked in brandy; periodically, the cheese-cloth was resoaked and the cakes rewrapped to absorb the liquid. The day before Christmas, the cakes were unwrapped, coated with marzipan or almond paste, further coated with royal icing that dried and hardened, and then glazed with apricot glaze. These Christmas cakes demonstrated such abundance that the same kind of cake is used today in England as wedding cake, and it has the advantage of preserving well for anniversary celebrations."

Read the whole story at Answers.com.

And of course, a recipe (out of the multitude that exist) from the FoodNetwork:

Creole Christmas Fruit Cake with Whiskey Sauce
Recipe courtesy Emeril Lagasse, 2003

INGREDIENTS

For the Simple Syrup:
1 cup granulated sugar
1 cup water
1 1/2 tablespoons lemon zest, cut in strips
2 tablespoons lemon juice

For the Cake:
1/2 pound mixed dried fruits, such as blueberries, cranberries, cherries, raisins, and chopped apricots
1/2 pound, (2 sticks) unsalted butter, at room temperature
1 cup plus 2 tablespoons granulated sugar
2 ounces almond paste
4 large eggs
1/2 cup Grand Marnier, or other orange-flavored liqueur
2 cups bleached all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1/2 cup slivered almonds, toasted
1/2 cup pecan pieces
1/2 cup walnut pieces
1/4 cup bourbon

DIRECTIONS

Make a simple-syrup by combining the sugar and water in a medium-size heavy-bottomed saucepan over medium-high heat. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes and remove from the heat.

Combine the dried fruits in a large mixing bowl. Pour the simple-syrup over them, toss to coat and let steep for 5 minutes. Strain and reserve the syrup.

Cream the butter, sugar and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl with a rubber spatula. Beat until the mixture is fluffy and smooth, about 2 minutes. Add the eggs 1 at a time, mixing in between each addition on low speed and scraping down the sides of the bowl as necessary. Add 1/4 cup of the Grand Marnier and mix to incorporate.

Combine the flour, baking powder, salt, cinnamon and nutmeg in a medium-size mixing bowl and blend well. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The batter will be thick.

Add the warm fruit and all of the nuts a little at a time, mixing well. Scrape down the sides of the bowl and the paddle.

Preheat the oven to 350 degrees F.

Lightly grease a bundt pan with butter or non-stick baking spray. Pour the batter into the pan and bake until golden brown and the top springs back when touched, about 45 to 50 minutes (turning the pan to ensure even browning after 30 minutes.)

Cool the cake for 20 minutes in the pan, then remove and continue to cool upside-down on wire racks.

Make tiny holes with a toothpick randomly on the rounded end of the cake. Combine the remaining simple syrup with the remaining 1/4 cup of Grand Marnier and the bourbon. Wrap the cake in a layer of cheesecloth and pour 1/4 cup of the syrup over the top of each cake. Store in a plastic zip bag for 3 or 4 days until the cake is slightly stale. Sprinkle syrup over cakes once every 2 to 3 days until all of the syrup is used. Let the cakes age for up to 3 weeks before eating.

For the Whiskey Sauce:
3 cups heavy cream
1/2 cup bourbon
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons cornstarch

Combine 2 3/4 cups of the cream with the bourbon and sugar in a medium-size nonstick saucepan over medium-heat. Stir to dissolve the sugar.

In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm with the fruitcake.

The sauce may be stored, after it has cooled, in an airtight container for 24 hours. When ready to serve, warm over low heat.

And for those of you who don't have the fortitude to make one (or two) from scratch, you can find many sites online that offer various versions, including: iGourmet, Hickory Farms, Figi's.

Photo: Zachary Zavislak for The New York Times. Food stylist: Liza Zernow.



So many cookbooks, so little room to put them. I read them like novels, make notes on which recipes to use, and usually relish the stories that go along with a particular food, recipe or notable meal the author has deemed important enough to share. "Roast Chicken and Other Stories", by Simon Hopkinson is the newest publication I am awaiting the arrival of. This book seems to promise all of these aspects I enjoy reading, and I was just plain intrigued by the press it's received. From The New York Times, Food: The Way We Eat, Simon Says, by By Aleksandra Crapanzano:

"...'Roast Chicken' is one of those rare cookbooks that, once opened, becomes indispensable — perhaps because it takes so many of the dishes you thought you had already mastered and, quite simply, does them that much better. Foodies know it as the winner of the 1995 Glenfiddich award for best food book, and publishers know it as the book that trumped Harry Potter on Amazon.com’s British best-seller list. The British magazine Waitrose Food Illustrated named it the most useful cookbook ever, but here I must disagree. 'Roast Chicken and Other Stories' is far too idiosyncratic to be labeled 'useful.' Rather, it is deliciously random and highly opinionated." Read the whole article Here.

A little bit more from Jessica's Biscuit:

"In England, no food writer’s star shines brighter than Simon Hopkinson’s, whose breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes.

In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author’s impeccable expertise, this cookbook can help anyone -- from the novice cook to the experienced chef -- prepare down-right delicious cuisine . . . and enjoy every minute of it!"




Roast Chicken And Other Stories
by Simon with Bareham Hopkinson
240 Pages
Publisher: Hyperion
Pub. Date: Sep 04, 2007
Photos: Color Illustrations
ISBN-10:1401308627
ISBN-13:9781401308629



Available online from Jessica's Biscuit and Barnes and Noble.

Here's a recently published cookbook that's especially appropriate for this time of year. For your own sweet tooth, or as a gift. Use at your own risk. From Jessica's Biscuit, a morsel more about it:

"Chocolate Caramel-Pecan Soufflé Cake . . . Cinnamon-Donut Bread Pudding . . . Double-Crumble Hot Apple Pies . . . Giant Coconut Cream Puffs . . . Here's a collection of desserts that gives more than 75 sticky, chewy, messy, gooey reasons to stock up on napkins. In addition to each sugary favorite, the author has included simple techniques and tools to help home cooks recreate each decadent treasure again and again. Sprinkled throughout are tips on using phyllo dough, toasting nuts, and making a heavenly ganache, so every over-the-top treat tastes as irresistible as it sounds. For the serious sweet tooth, pour a tall glass of milk and get ready to bite into all that's Sticky, Chewy, Messy, Gooey!"

Sticky, Chewy, Messy, Gooey Desserts for the Serious Sweet Tooth
by Jill O'Connor
168 Pages
Publisher: Chronicle
Pub. Date: Aug 08, 2007
Color Photographs
ISBN-10:081185566X
ISBN-13:9780811855662

Available online from Jessica's Biscuit and Barnes and Noble.

Many of you will be preparing yams (sweet potatoes) for Thanksgiving. But did you know it's only a distant relation to the potato? And do you know how nutritious it is? Here's some background from Wikipedia and whfoods.org. First from Wikipedia:

Sweet potatoes are native to the tropical parts of the Americas, and were domesticated there at least 5000 years ago. They spread very early throughout the region, including the Caribbean. They were also known before western exploration in Polynesia. How exactly they arrived there is the subject of a fierce debate which involves archaeological, linguistic and genetic evidence.

Sweet potatoes are now cultivated throughout tropical and warm temperate regions wherever there is sufficient water to support their growth.

According to 2004 FAO statistics world production is 127,000,000 tons. The majority comes from China with a production of 105,000,000 tonnes from 49,000 km². About half of the Chinese crop is used for livestock feed.

Per-capita production is greatest in countries where sweet potatoes are a staple of human consumption, led by the Solomon Islands at 160 kg per person per year and Burundi at 130 kg.

In New Zealand, sweet potato is known by its Māori name, kūmara. It was a staple food for Māori before European contact. Today, it is still very popular, although less popular than regular potatoes. There are about 85 commercial kūmara growers, with 1,220 hectares producing 20,000 tonnes of kūmara annually.

North Carolina, the leading U.S. state in sweet potato production, currently provides 40% of the annual U.S. production of sweet potatoes.

Mississippi is also a major sweet potato producing state, where they are grown on approximately 8,200 acres. Mississippi sweet potatoes contribute $19 million dollars to the economy of the state and around 150 Mississippi farmers presently grow sweet potatoes. Mississippi's top five sweet potato producing counties are Calhoun, Chickasaw, Pontotoc, Yalobusha, and Panola. The National Sweet Potato Festival is held annually the entire first week in November in Vardaman, which proclaims itself as "The Sweet Potato Capital"...

...Nutrition and health benefits

Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6.

In 1992, the Center for Science in the Public Interest compared the nutritional value of sweet potatoes to other vegetables. Considering fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value. According to these criteria, sweet potatoes earned 184 points, 100 points over the next on the list, the common potato.(NCSPC)

Sweet potato varieties with dark orange flesh have more beta carotene than those with light colored flesh and their increased cultivation is being encouraged in Africa where Vitamin A deficiency is a serious health problem. Despite the name "sweet", it may be a beneficial food for diabetics, as preliminary studies on animals have revealed that it helps to stabilize blood sugar levels and to lower insulin resistance. Some Americans, including television personality Oprah Winfrey, are advocating increased consumption of sweet potatoes both for their health benefits and because of their importance in traditional Southern cuisine.

And a bit more from whfoods.org,

...Yams' complex carbohydrates and fiber deliver the goods gradually, slowing the rate at which their sugars are released and absorbed into the bloodstream. In addition, because they're rich in fiber, yams fill you up without filling out your hips and waistline. And one more benefit, yams are a good source of manganese, a trace mineral that helps with carbohydrate metabolism and is a cofactor in a number of enzymes important in energy production and antioxidant defenses. You've just got to hand it to Mother Nature; when She brings forth a food, She makes sure it integrates everything needed to contribute to your health and vitality...

...Yams are a good source of vitamin B6. Vitamin B6 is needed by the body to break down a substance called homocysteine, which can directly damage blood vessel walls. Individuals who suffer a heart attack despite having normal or even low cholesterol levels are often found to have high levels of homocysteine. Since high homocysteine levels are signficantly associated with increased risk of heart attack and stroke, having a good supply of vitamin B6 on hand makes a great deal of sense. High intakes of vitamin B6 have also been shown to reduce the risk of heart disease...

Enjoy!