Breads: The Best of Favorite Recipes from Quilters
Author: Louise Stoltzfus
One in a six-volume set of little cookbooks--each one a treasured collection of recipes from the best-selling cookbook, Favorite Recipes from Quilters.
Each book in the series presents a particular category of food. The six books are: Breads, Soups, Salads, Main Dishes (Pasta, Vegetables, and Meats), Pies, and Desserts. Each book offers 24-36 recipes--all proven favorites from the original collection. Each volume also includes several stories from the lives and experiences of quilters. The charming design of these books makes them an irresistible impulse item. Their colorful dustjackets and readable spines make them equally eye-catching on a bookshelf or beside a cash register.
Each volume contains warm and strikingly rich watercolors throughout its pages. Each painting was created exclusively for this series.
These books have about them the special vibrancy that comes from cooking and quilting. All who own them will share in that!
Book review: Conduit du Temps Basé sur l'activité de Valeur :un Sentier Plus simple et Plus puissant à de Plus hauts Profits
Joanne Weir's More Cooking in the Wine Country: 100 New Recipes for Living and Entertaining
Author: Joanne Weir
"Somehow, we all must eat. we can make indifferent meals, with little connection to where the food comes from. Or we can make meals that are cooked in harmony with the earth and with the seasons, and which are a recurring source of renewal, satisfaction, and celebration. The wine country just seems to require this kind of cooking, and that is part of why I love it." -- From the Foreword Northern California is on the same latitude as many of the countries of the Mediterranean, and award-winning chef Joanne Weir's cooking embodies the vivid flavors of that region. In this book, Weir shares 150 new recipes from the second season of her acclaimed public television series, Weir Cooking in the Wine Country, presented with all the warmth, enthusiasm, skill, and flair that has made her a household name.
Weir's style of cooking and serving changes throughout the year, celebrating the bounty of the field, the orchard, the pasture, the river, and the sea with simple, boldly flavored dishes inspired by the freshest ingredients of the season. Enhanced by more than 45 color and black-and- white photographs, this spectacular volume explores the vivid and varied tastes of California with a feast of Mediterranean dishes that are certain to delight you with their exceptional flavors.
From starters to desserts, Weir has created a bounty of delectable recipes, expertly explained. A first course of Grilled Bread with Fava Beans and Escarole or Endive with Gorgonzola, Caramelized Onions, and Fig Jam brings friends and family to the table. Creamy Fennel Soup chases the autumn chill, while Roasted Yellow Pepper, Corn, and Tomato Soup is the essence of late summer. Try the Stone Fruit Summer Salad whenpeaches and plums are at their juicy best, and the True Blue Salad on a cool evening. Main courses are deeply flavored: Chicken Rolled with Fontina, Prosciutto, and Sage; Braised Leg of Lamb with Artichokes, with Lemon and Garlic-Roasted Potatoes; Moroccan Spice-Dusted Salmon with Lemon Mint Yogurt. Tempting options for dessert include Double Chocolate Custard, Summer Cherry and Apricot Galette with Kirsch Cream, Upside-Down Pear Gingerbread, Polenta Shortbread, and Ginger Ice Cream with Chocolate-Covered Almonds. There are also suggestions for the right wine to pair with each dish.
No matter where you make your home, you can bring the pleasures of the wine country to your table.
Publishers Weekly
In this companion volume to her first wine-country cuisine book, Weir Cooking: Recipes from the Wine Country, Weir, a San Francisco chef who hosts a PBS cooking show, invites readers to sample the flavors of northern California through Mediterranean cooking. Weir's recipes are lusty and unpretentious, emphasizing fresh, seasonal ingredients, and her lucid writing makes seamlessly accessible the few that are more complex. With relaxed, reassuring confidence, Weir guides the reader through such challenges as making "the perfect risotto" and peeling fava beans, and she pays special attention to the blending of sweet, salty, sour and bitter and the result is magical. Endive with Gorgonzola, Caramelized Onions and Fig Jam; Heirloom Tomato Bisque; Hazelnut-crusted Salmon with Fennel Salad; and Summer Bread Pudding with Berries are luscious, startling in their contrasts. Weir's wine recommendations for each dish Shiraz with risotto, pinot noir with Turkish Pizza are as well considered as the recipes themselves: "We must make small celebrations of whatever catches our fancy." For those who love to live and eat well, Mediterranean or Californian-style, this book is reason enough to celebrate. Agent, Doe Coover. (Apr. 18) Forecast: Weir releases this delightful, artistic and accessible cookbook in anticipation of the April 26 airing of Weir Cooking in the Wine Country II on PBS. The mediagenic Weir is fast becoming a household name, particularly because her style is both instructive and inspiring; like her first volume, this companion work should be a popular seller. Copyright 2001 Cahners Business Information.
Library Journal
This follow-up to Weir Cooking: Recipes from the Wine Country and companion volume to her latest PBS series offers more of the fresh, vibrant recipes Weir is known for. Weir is also author of From Tapas to Meze: First Courses from the Mediterranean Shores, and her love of Mediterranean cuisines is evident in many of the recipes here, from Greek Summer Vegetable Salad to Spicy North African Mussels to Grilled Lamb with Aromatic Moroccan Salts. Most of the recipes are uncomplicated Weir also worked at Alice Waters's Chez Panisse, where using the best ingredients and highlighting their flavors is the style, and her culinary training there shows. Recommended for most collections. Copyright 2001 Cahners Business Information.
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