Fall is upon us and the Jewish Holidays are looming. MODERN JEWISH COOKING: Recipes & Customs for Today’s Kitchens by Leah Koenig gives a new twist on the old Jewish recipes making the food lighter and spicier and more current. Latkes and hamantaschen are updated with new techniques and flavorful spices. Regional influences from North Africa to Central Europe are incorporated into recipes. I especially like the primer on Jewish holidays accompanied by suggested menus. Rosh Hashanah has three menus. One is Ashkenazi including a mango-ginger tzimmes and apple-braised chicken. The second is Sephardic with pomegranate molasses meatballs and carrot salad with mint and dates. The last is a vegetarian lighter menu including rustic vegetable soup with dill dumplings and pan-fried tofu steaks with shallot gravy.
FOOD52 GENIUS RECIPES: 100 Recipes That Will Change the Way You Cook by Kristen Miglore is a wonderful compilation of fail-safe recipes.
This inaugural title draws from Food52’s James Beard Award-nominated Genius Recipes column, which features inventive recipes. In this exciting cookbook Food52’s executive editor Kristen Miglore combines new genius recipes, greatest hits from the column, and her own kitchen wisdom in a well-photographed volume. Meatballs from Rao’s; tomato sauce with butter and onion from the great Marcella Hazan; fried asparagus with miso dressing; and molasses cookies from The Silver Palate are a few treasured recipes in this nice compilation.
When IBM and the Institute of Culinary Education teamed up to explore cognitive computing and creativity in the culinary arts the partnership led to COGNITIVE COOKING WITH CHEF WATSON. This affiliation will help cooks discover and create delicious recipes, destined by chefs, working with “Watson,” IBM’s cognitive computing system. From Chef Watson’s first recipe ever, the Spanish almond crescent; to Portuguese lobster roll; grilled corn and nectarine salad with toasted spice vinaigrette; and Dominican coconut cake, Watson introduces home cooks and professional chefs to a whole new world of culinary possibilities.
HEARTLANDIA: Heritage Recipes from the Country Cat by Adam and Jackie Sappington with Ashley Gartland is based on husband-and-wife team Adam and Jackie Sappington’s acclaimed Portland restaurant, The Country Cat Dinner House & Bar. Adam is the Executive Chef and is also a self-taught expert in whole animal butchery. Jackie is the Executive Pastry Chef, and together they make food that is the heartwarming comfort food. Photographed beautifully, the dishes come to life including smoked tomato soup; grilled lamb leg steaks with balsamic-braised figs; mashed potatoes with sausage gravy; and butterscotch pudding (laced with Scotch).