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California Cooking


The Mountains of California

The Mountains of California List price: $24.11
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Author: John Muir

The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: California; Sierra Nevada (Calif. and Nev.); Sierra Nevada Mountains (Calif. and Nev.);

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Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner

Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner List price: $35.00
Lowest new price: $23.10
Author: Giada De Laurentiis

Giada De Laurentiis is one of America’s most-loved culinary stars, adored for her Food Network hit shows and her New York Times bestselling cookbooks alike, both of which feature her fresh, flavorful Italian recipes. For the first time, Giada tackles weeknight cooking, sharing her favorite tips and go-to dishes—all in her vibrant signature style—to get a delicious meal on the table in a flash.
 
After a full day, Giada, like most parents, wants nothing more than to sit down for a home-cooked dinner with her husband, Todd, and their daughter, Jade. Weeknights with Giada rises to the challenge, delivering soups, sandwiches, pizzas, pastas, and meat and fish dishes that come together quickly as stand-alone main courses—most in half an hour or less: Rustic Vegetable and Polenta Soup, a hearty soul-warming one-pot dish, cooks in under twenty minutes; Lemony White Bean, Tuna, and Arugula Salad is a great meal that’s quickly assembled from pantry and fridge essentials; Spicy Linguini with Clams and Mussels is a fifteen-minute-or-less spectacular pasta; and you can’t beat Grilled Sirloin Steaks with Pepper and Caper Salsa, which are also ready in just fifteen minutes. From inventive breakfast-for-dinner dishes and meatless Monday vegetarian recipes—both weekly traditions in Giada’s house—to picnic sandwiches and hearty salad recipes for reinventing leftovers, Weeknights with Giada reveals every secret in her repertoire. Even the desserts are quick to mix and bake, should a craving—or a last-minute school bake sale—strike.
 
Here is Giada at her most inventive—and at her most laid-back. Flavor, freshness, and fun take center stage while cooking times, pots dirtied, and stress are kept to a minimum. With gorgeous color photographs and intimate home snapshots of Giada and her family, Weeknights with Giada is a welcome handbook of fantastic recipes and surefire Monday-to-Friday strategies for every home cook.

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Cookery Blue Book (Cooking in America)

Cookery Blue Book (Cooking in America) List price: $10.95
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This 1891 cookbook was compliled by the members of the Society for Christian Work of the First Unitarian Society of San Francisco.

The French Laundry Cookbook

The French Laundry Cookbook List price: $50.00
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Author: Thomas Keller

Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley—"the most exciting place to eat in the United States," wrote Ruth Reichl in The New York Times—is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.

Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.

From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.

One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience the Wine Spectator described as "as close to dining perfection as it gets."

To eat at Thomas Keller's Napa Valley restaurant, The French Laundry, is to experience a peak culinary experience. In The French Laundry Cookbook, Keller articulates his passions and offers home cooks a means to duplicate the level of perfection that makes him one of the best chefs in the U.S. and, arguably, the world.

This cookbook provides 150 recipes exactly as they are used at Keller's restaurant. It is also his culinary manifesto, in which he shares the unique creative processes that led him to invent Peas and Carrots--a succulent pillow of a lobster paired with pea shoots and creamy ginger-carrot sauce--and other high-wire culinary acts. It offers unimagined experiences, from extracting chlorophyll to use in coloring sauces to a recipe for chocolate cake accompanied by red beet ice cream and a walnut sauce. You are urged to follow Keller's recipes precisely and also to view them as blueprints. To keep them alive, they must be infused with your own commitment to perfection and pleasure, as you define those terms.

Keller's story, shared through the writing of Michael Ruhlman, shows how this chef was both born and made. After winning rave reviews when he was still in his 20s, it took a more experienced chef throwing a knife at him because he did not know how to truss a chicken to open his eyes to the importance of the discipline and techniques of classical French cooking. To acquire these fundamental skills, he apprenticed at eight of the finest restaurants in France.

Grounded in classic technique, Keller's cooking is characterized by traditional marriages of ingredients, assembled in breathtakingly daring new ways, such as Pearls and Oyster, glistening caviar and oysters served on a bed of creamy pearl tapioca. Continually piquing the palate, his meals are a procession of 5 to 10 dishes, all small portions vibrantly composed. For example, Pan Roasted Breast of Squab with Swiss Chard, Seared Foie Gras, and Oven-Dried Black Figs require just three birds to serve six. The result: you are never sated, always stimulated.

The 200 photographs by Deborah Jones include more than just beauty shots: they show how to prepare various dishes; how Keller, shown stroking a whole salmon, respects his ingredients; and how the perfection of baby fava beans still nestled in the downy lining of their succulent pod, or the seduction of an abundance of fresh caviar, calls out the best from the chef. --Dana Jacobi

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The Scarlet Plague

The Scarlet Plague List price: $14.14
Lowest new price: $14.13
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Author: Jack London

The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Fiction / Science Fiction / General; Fiction / Classics;

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The Cooking With Trader Joe's Cookbook: Dinner's Done!

The Cooking With Trader Joe's Cookbook: Dinner's Done! List price: $24.95
Lowest new price: $15.64
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Author: Deana Gunn

The newest cookbook for Trader Joe's fans offers smart, time-saving ways to assemble easy, delicious, and healthy meals in minutes.

On the heels of their bestselling Trader Joe's cookbooks, the cult classic Cooking with All Things Trader Joe's and the portable The Trader Joe's Companion, Gunn and Miniati are back, this time with all-new recipes that will appeal to everyone who loves Trader Joe's, including busy parents strapped for time, overworked professionals tired of fast food, and young people allergic to cooking.

The authors introduce a large new collection of brand-new mouth-watering recipes, using favorite Trader Joe's ingredients and clever shortcuts. The book also includes:

* Gorgeous color photos of each dish
* Complete nutritional information for every recipe
* Recipes for vegetarians and readers on a gluten-free diet
* Tips for making mealtimes less hectic
* A current listing of Trader Joe's store locations in the U.S.

If you love shopping at Trader Joe's and love healthy, good food but don t love spending hours in the kitchen this book is for you.

Recipes include Taco Soup, Watermelon Cucumber Salad, Arugula Pesto Pasta, Macadamia-Crusted Mahi-Mahi, Shrimp Lettuce Wraps, My Big Fat Greek Quiche, Five-Minute Shiitake Fried Rice, Mom's Meatloaf, Give Peas a Chance, Loco for Coconut Rice, Low-Fat Wide Awake Coffee Shake, Chocolate Lave Cake, Baked Pearfection, Lemon Ricotta Almond Cake, Mighty Mojito, and more!

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Giada at Home: Family Recipes from Italy and California

Giada at Home: Family Recipes from Italy and California List price: $35.00
Lowest new price: $15.00
Lowest used price: $14.98
Author: Giada De Laurentiis

Since her debut on Food Network in 2002 with the hit program Everyday Italian, Giada De Laurentiis has been enticing Americans with her updated twists on Italian favorites. Her dedication to ease, healthfulness, and—above all else—flavor have won her a permanent place in the hearts of home cooks. In Giada at Home, she shares a personal look into how she cooks for those dearest to her, with simple recipes inspired by her television show of the same name.
 
Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California’s abundant seasonal fruits and vegetables. Giada at Home presents recipes from both traditions, all with Giada’s signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors.
 
No meal would be complete without the company of family and Giada particularly enjoys bringing her loved ones together over meals. For the first time, she incorporates her go-to brunch recipes—what she cooks when setting up a feast on her back patio for everyone on weekend mornings—from Jade-approved Panini, with gooey mozzarella, luscious raspberries, and a sprinkling of brown sugar, to Todd’s favorite pancetta-studded waffles scented with cinnamon.
 
No matter which recipe you choose—classic or contemporary—Giada at Home makes gathering the favorite people in your life for fabulous weeknight meals and family celebrations delicious and easy.
 
 
GIADA DE LAURENTIIS is the Emmy-winning star of Food Network’s Everyday Italian, Giada's Weekend Getaways, and Giada at Home; a contributing correspondent for NBC’s Today; and the author of four New York Times bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade.

Recipe from Giada at Home: Stuffed Baby Peppers

Makes 4 to 6 servings

My mother always loved to serve stuffed vegetables; she stuffed zucchini, potatoes, onions, and, of course, all kinds of peppers. It may have been her way of getting us to eat our vegetables, but we loved them so much we ate them right out of the fridge the next day. I’ve used pancetta in the filling, but this is an easy recipe to vary and you could certainly substitute ground beef, sausage--almost anything savory that you like. These taste better the longer they sit, so they make great leftovers.

Ingredients
Vegetable oil cooking spray
2 tablespoons olive oil
3 ounces thinly sliced pancetta, finely chopped
1/2 medium onion, finely chopped
3/4 cup whole-milk ricotta cheese
1/3 cup freshly grated Parmesan cheese
1/2 cup frozen petite peas, thawed
Salt and freshly ground black pepper
24 (2- to 3-inch long) baby peppers

Place an oven rack in the center of the oven and preheat the oven to 350°F. Spray a rimmed baking sheet with vegetable oil cooking spray. Set aside.

In a medium skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.

In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper.

Using a paring knife, cut 1/2 inch from the stem end of each pepper. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the cheese mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes, until the peppers begin to soften and the cheese is warmed through. Cool for 10 minutes.

Arrange the peppers on a platter and serve.



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The Tassajara Bread Book

The Tassajara Bread Book List price: $18.95
Lowest new price: $12.11
Lowest used price: $9.72
Author: Edward Espe Brown

The Tassajara Bread Book has been a favorite among renowned chefs and novice bakers alike for more than thirty years. In this deluxe edition, the same gentle, clear instructions and wonderful recipes are presented in a new paperback format with an updated interior design. Deborah Madison, author of Vegetarian Cooking for Everyone, says, “This little book has long been a guide for those who want to bake but don’t know where to begin, as well as for those who want to go beyond and discover not just recipes, but bread making itself.”

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History of California

History of California List price: $22.35
Lowest new price: $22.34
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Author: Helen Elliott Bandini

The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: California;

Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor

Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor List price: $27.50
Lowest new price: $16.52
Lowest used price: $16.84
Author: Marcela Valladolid

Why wait until Tuesday night to have tacos—and why would you ever use a processed kit—when you can make vibrant, fresh Mexican food every night of the week with Mexican Made Easy?
 
On her Food Network show, Mexican Made Easy, Marcela Valladolid shows how simple it is to create beautiful dishes bursting with bright Mexican flavors. Now, Marcela shares the fantastic recipes her fans have been clamoring for in a cookbook that ties into her popular show.
 
A single mom charged with getting dinner on the table nightly for her young son, Fausto, Marcela embraces dishes that are fun and fast—and made with fresh ingredients found in the average American supermarket. Pull together a fantastic weeknight dinner in a flash with recipes such as Baja-Style Braised Chicken Thighs, Mexican Meatloaf with Salsa Glaze, and Corn and Poblano Lasagna. Expand your salsa horizons with Fresh Tomatillo and Green Apple Salsa and Grilled Corn Pico de Gallo, which can transform a simply grilled chicken breast or fish fillet. For a weekend brunch, serve up Chipotle Chilaquiles or Cinnamon Pan Frances. Delicious drinks, such as Pineapple-Vanilla Agua Fresca and Cucumber Martinis, and decadent desserts, including Mexican Chocolate Bread Pudding and Bananas Tequila Foster, round out the inspired collection.
 
With 100 easy recipes and 80 sumptuous color photographs, Mexican Made Easy brings all of the energy and fresh flavors of Marcela’s show into your home.
 
 
Chipotle-Garbanzo Dip
makes 3/4 cup
 
1 (15.5-ounce) can garbanzo beans, rinsed and drained
2 garlic cloves, peeled
1 tablespoon fresh lemon juice
2 tablespoons adobo sauce (from canned chipotle chiles) plus more for serving
2 teaspoons sesame seed paste (tahini)
1/3 cup olive oil, plus more for serving
Salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro
Tortilla chips
 
Put the garbanzo beans, garlic, lemon juice, adobo sauce, and sesame paste in a food processor and puree until nearly smooth; the mixture will still be a little coarse.

With the machine running, add the olive oil and process until well incorporated. Season to taste with salt and pepper.

Transfer the dip to medium bowl. Drizzle with olive oil and a few drops of adobo sauce and top with the cilantro. Serve with tortilla chips.

Featured Recipe: Coconut Flan

Serves: 8 to 10

Ingredients
Nonstick cooking spray
1 cup cajeta or caramel sauce, warm
3 (14-ounce) cans sweetened condensed milk
1 (14-ounce) can unsweetened coconut milk
1 (14-ounce) can evaporated milk
6 large eggs
1 tablespoon pure vanilla extract
½ teaspoon salt
½ cup shredded sweetened coconut, toasted

Flan (which, I have to confess, is Spanish, not Mexican) is surprisingly easy to make. The trick is to cook it in a water bath to ensure gentle heat surrounds the custard so it won’t break or curdle. There are various methods of infusing coconut flavor into a flan, but coconut milk is the easiest, giving you intense flavor and also a smooth texture. When I first made this recipe, I thought adding shredded coconut to custard would give even more flavor. It does, but it takes away from the velvety texture, so I opt to sprinkle some toasted coconut on the top instead.

1 Preheat the oven to 350°F. Spray a Bundt pan with cooking spray and drizzle the cajeta into the pan, turning to coat the bottom and sides.

2 Using an electric mixer, beat the condensed milk, coconut milk, evaporated milk, eggs, vanilla, and salt. Pour the mixture over the cajeta into the Bundt pan. Put the pan inside a roasting pan and fill the roasting pan with warm water to come halfway up the sides of the Bundt pan. Cover the Bundt pan with foil.

3 Bake until the center jiggles slightly when the pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool for 30 minutes, then transfer to the refrigerator and chill for 3 hours or overnight.

4 Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.

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