From noted Southern food cooking authority Nathalie Dupree comes a new volume of recipes called NATHALIE DUPREE’S SHRIMP AND GRITS by Nathalie Dupree and Marion Sullivan. This Lowcountry traditional South Carolina comfort combo is usually reserved for breakfast, but now can be found in restaurants coast to coast. The book features brilliant photography and fabulous chef’s recipes that have been well tested. Shrimp and grits are elevated to new heights including spiced shrimp soup with grits cakes; cheese grits soufflé with shrimp sauce; and Carolina’s cheese grits with creamy shrimp and Andouille.

EATING WITH THE CHEFS: Family Meals from the World’s Most Creative Restaurants by veteran Swedish food photographer Per-Anders Jorgensen, founder of Fool Magazine features over 200 previously published photographs, and over 50 easy-to-make recipes from 18 unique restaurants including Blue Hill at Stone Barns, Pierre Ganaire, Osteria Fancescana, Quay, St. John, Chez Panisse, Roberta’s, WD-50, and The French Laundry. The whole family will enjoy the fantastic photographs and the interesting recipes including Carolina bbq pork from The French Laundry; summer vegetable soup with pesto from Chez Panisse; and chocolate mousse from Maison Pic.

I enjoyed browsing through A CHANGE OF APPETITE: Where Healthy Meets Delicious by food writer Diana Henry. The author created a variety of innovative dishes when she decided to eat a diet that is less meat and heavy food with more vegetables, fish, and grain-based dishes. In her year of healthful eating, Ms. Henry lost weight but discovered new and wonderful taste and new way of eating. Standouts include cucumber and yogurt soup with walnuts and rose petals; warm salad of salmon, baby leeks, parsley, and capers; quinoa, black lentil, mango, and smoked chicken salad with korma dressing; and yogurt with honeyed saffron syrup, almonds, and apricot compote.

THE CHOPPED COOKBOOK: Use What you’ve Got to Cook Something Great by The Food Network Kitchens is perfect for fans of this fun cooking show. If you’ve ever looked into your fridge hoping for inspiration, this cookbook will help to inspire. Just as each basket on Chopped has many tasty possibilities, so, too, do the contents of your refrigerator. The book motivates you to take your favorite ingredients and turn them into wonderful and creative recipes. This is one of the most innovative cookbooks of the last few years. Try the chilled peanut noodle salad; the pizza strata; the butter-basted flat iron steak with tomato butter sauce and parsley noodles; and the warm salted caramel banana pudding.

MR TODIWALA’S SPICE BOX: 120 Recipes with Just 10 Spices by acclaimed UK Indian chef Cyrus Todiwala, is a cookbook that explores combining flavors, spices and ingredients in ways no other Indian chef has ever done before. Chef Todiwala loves mixing Western dishes with Indian flavorings to create recipes that make innovative and delicious use of spices. Offering an entirely fresh look at spices, Cyrus takes just 10 of his favorites and bases 120 recipes around them. Using his special spice box and a selection of fresh ingredients, he conjures up an astonishing range of dishes that will spice up any mealtime, such as chicken curry with butternut squash, potatoes, and rum; hot smoked salmon tikka; purple sprouting broccoli wit garlic, chile, and pomegranate; and saffron and cardamom crème brûlée.

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