Nantucket Open-House Cookbook

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Sarah Leah Chase, co-author of The Silver Palate Good Times Cookbook, knows that summer means long, lazy days of fun and getting together, of throwing the doors open and inviting over everyone you know for the pleasures of good company and good food. Now, cooks everywhere can create more than 250 of the recipes that have drawn hungry visitors and residents to her popular gourmet shop, Que Sera Sarah on Nantucket Island.

The author's eclectic combinations center on the freshest of seafood and produce, and induce hearty summer appetites to indulge in a unique chilled clam chowder, a fresh beachfront salad of Scallops with Orange and Chervil Vinaigrette, savory empanadas and turnovers, or a beautifully grilled bluefish redolent with lavender. Sumptuous meals must end with the proper desserts: an extravagantly rich Chocolate Bombe or a fruit tart glistening with a fortune of fresh raspberries and blueberries.

Complete with just-baked muffins and breads for breakfasts best enjoyed in a huge wicker chair and cool summer drinks for whiling away long afternoons, Nantucket Open-House Cookbook is for anyone who wants to make the most of fair-weather dining all year round.

Over 214,000 copies in print..../ Nantucket Open-House Cookbook / grilling wood chips


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Happy again : Nantucket Open-House Cookbook

There is not a better book on the field of summer inviting than this one. I use it constantly, all the time to great applause from my guests. So often have I received requests for recipies from this book, I have taken to giving it as gifts to all of my friends! The Scallop Puffs are a staple at my parties... This book is a "must have"!

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Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto

Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto
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Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. Twenty distills Ruhlman s decades of cooking, writing, and working with the world s greatest chefs into twenty essential ideas from ingredients to processes to attitude that are guaranteed to make every cook more accomplished. Whether cooking a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs, Ruhlman reveals how a cook s success boils down to the same twenty concepts. With the illuminating expertise that has made him one of the most esteemed food journalists, Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts, all detailed in over 300 photographs. Cooks of all levels will revel in Ruhlman s game-changing Twenty..../ Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto / grilling wood chips

Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto
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Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto
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Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto
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another winner from Ruhlman! : Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto

It's ironic that the first part of Ruhlman's Twenty is titled "Think"; he obviously didn't do nearly enough thinking while writing this book. His premise, that there are only a handful of cooking techniques one needs to know, is sound, if unoriginal (James Peterson said the same thing in his 2007 book "Cooking"). But right away he starts to go wrong - most of his "techniques" are not techniques at all. He seems to understand that on one level, yet with an illogical flurry worthy of Humpty Dumpty in "Through the seeing Glass," he conflates actual technique (poaching) with ingredients (eggs) and even complicated preparations (soup).

It's not that I think acid, salt, eggs and water are unimportant in cooking; Ruhlman is right in putting them front and center. But when he insists on calling ingredients and recipes "techniques" he creates unnecessary blurring - both in his writing and in the structure of the book as a whole.

Take eggs, for instance. If he treated them as an ingredient, then the egg section would have such recipes as poached eggs, scrambled eggs, deviled eggs, and possibly angel food cake (which relies on whipped egg whites for its structure). Instead, because he can't form out the difference in the middle of ingredients and techniques, the egg part contains scrambled eggs, but poached eggs are in "Poach"; deviled eggs are in "Chill" and angel food cake makes an appearance in "Sugar." Trying to guess where any single type of formula will end up a dizzying rehearsal in futility. Meatloaf is in "Water" because it's cooked in a water bath, but while his cheesecake is also cooked in a water bath, that formula appears in "Eggs." A formula for grapefruit granite shows up in "Chill" but lemon-lime sorbet is in "Sugar."

Confused writing is one thing. But Ruhlman is also sometimes flat out wrong. In "Water," for instance, he stresses over and over again that water always boils at 212F/100C. Anything living in Denver, Salt Lake City or Peru can tell you this is false, as can Anything who's ever cooked with a pressure cooker. Also in Water, he gushes over the capacity of water to dissolve flavor molecules, but in his enthusiasm, he goes on to say that "the same thing doesn't happen with oil, or with any other liquid." Actually, yes it does; oil and alcohol both dissolve taste molecules. In the salt chapter, he says on one page that 40 grams of salt in a liter of water gives you a 1-percent clarification (it doesn't) and yet on the next page he says that 50 grams in a liter gives you a 5-percent brine (it does).

On the confident side, the photos are great, as far as they go. But why have a photo of salting a chicken, which I think most people can form out, and not have photos of trussing a chicken (which he doesn't even bother to describe) or boning out a chicken breast (which he describes, but not well)?

Overall, this is a book that with more care could have been very useful. But as he wrote it, it's frustrating and sloppy. Ruhlman would have done well to heed his own advice: "Pay attention."


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The New Grilling Book (Better Homes & Gardens Test Kitchen)

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Great Book : The New Grilling Book (Better Homes & Gardens Test Kitchen)

A plainly phenomenal book. Well organized. Easy to read with phenomenal recipies that even a novice in the kitchen can cook.

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