REVIEWED ... COOK BOOKS




The Complete America's Test Kitchen TV Show Cookbook 2001-2017: Every Recipe from the Hit TV Show with Product Ratings and a Look Behind the Scenes


This newly revised edition of The Complete America's Test Kitchen TV Show Cookbook includes all 17 seasons (including 2017) of the hit TV show in a lively collection featuring more than 1,100 foolproof recipes and dozens of tips and techniques. Learn what happens in the test kitchen before the cameras start rolling, what's really involved in our recipe development process, and what lengths we'll go to in order to produce a "best" recipe.    

This collection of recipes from the hit TV show includes all of the treasured dishes, tips, and test kitchen-recommended tools and ingredients from the 2017 season. All your favorites are here--from Coq au Riesling and Tuscan-Style Beef Stew to Whole-Wheat Pancakes, Foolproof New York Cheesecake, and Cherry Clafouti. With this newly revised and updated edition, you'll have 17 years of great cooking and expertise from America's most-trusted test kitchen.


OUR REVIEW


Who doesn't like good food?! The Complete America's Test Kitchen TV Show Cookbook has everything you need to know about testing out Home Cooking. Their recipes are chosen after trying out at least a dozen or so versions of a recipe, presenting their best one. The test cooks on the TV show are not actors but real cooks using real kitchens, as revealed in this book.

This book also has many suggestions on what to look for when buying your kitchen gadgets and equipment so you don't have to waste your time and money trying out what might be the latest but useless item.

Linda     
It's almost impossible to describe the amount of knowledge that is shared in this book, as it's not only a cook book but bits and pieces of how recipes are developed, what it takes to become a test cook, and how this all comes together.

I have to say, we watch this show on TV, but having the book at our side makes it fun to try our hands at new and tasty recipes.

                                    Amazon Review



Summer Pasta Puttanesca:

3 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 tablespoon anchovy paste
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1 1/2 pounds grape tomatoes
1 pound campanelle
   Salt
1/2 cup pitted Kalamata olives, chopped coarse
3 tablespoons capers, rinsed and minced
1/2 cup minced fresh parsley

1. Combine oil, garlic, anchovy paste, pepper flakes, and oregano in bowl. Process tomatoes in blender until chopped. Transfer to fine-mesh strainer set in large bowl. Reserve tomato liquid in bowl and tomato pulp in strainer.
2. Bring 4 qts. waetr to boil. Add campanelle and 1 tablespoon salt and cook until al dente. Reserve 1 cup cooking water, then drain campanelle and return it to pot.
3. Cook garlic-anchovy mixture in 12 inch skillet over medium heat. Add tomato liquid and simmer. Add tomato pulp, olives, and capers: cook until just heated through. Stir in parsley.
4. Pour sauce over campanelle and toss to combine, adding reserved cooking water as needed. Season to tast. Serve immediately.
                                                                       
                                                           




 
 
 
 
Hershey's Recipe Collection ...by Publications International Staff



This Hershey's cookbook brings you classic and creative chocolate recipes organized in a 5-ring binder. More than 500 pages are filled with an almost endless number of mouthwatering desserts. Colored tabs that mark the chapters make it easy to find your favorite recipes. Chapters include Fancy Cakes and Tortes, Sheet Cakes, Puddings, Mousses & Crémes, and Sweet and Simple chocolate desserts. The Hershey s Recipe Collection is the ultimate compilation from the makers of best-loved chocolates and candies.

This thick, sturdy binder includes brownie recipes, dessert bar recipes, cookie recipes, cake recipes, cheesecake recipes, pie recipes, dessert recipes, and holiday recipes, plus expert tips about cooking and baking with chocolate and cocoa. The book is filled with beautiful color pictures of almost every dish.


OUR REVIEW

Yum! You can never go wrong when a recipe calls for a Hershey's product!


The title of the cookbook is reason enough to pick it up off the shelf and bring it home. Simply called Hershey’s Recipe Collection, this cookbook is packed with a large variety of decadent desserts, perfect pies, and everything in between! Although all the recipes looked delicious with their full page colorful photo, I choose something I never make: scones. Appropriately titled Special Dark Chocolate Chip Scones, all I can say is wow! The recipe was extremely easy to follow and accurate on the description of what to expect during the
mixing and baking process of these perfectly sweet and tasty scones. Let me tell you, they turned out fabulous! A definite recipe to keep on hand for company! I can’t wait to try the rest of the delightful recipes Hershey’s has gathered for me in this fun and user-friendly cookbook.


Here is the recipe I used:

SPECAIL DARK Chocolate Chip Scones
Special Dark Chocolate Chip Scones

3 1/4 cups flour
1/2    cup granulated sugar
 
1       tablespoon baking powder
 
1/4    teaspoon salt
 
2       cups HERSHEY'S SPECIAL DARK  chocolate chips
1/2    cup chopped nuts
2       cups whipping cream, chilled
2       tablespoons butter, melted

Additional granulated sugar
Powdered sugar

1. Heat oven to 375F. Lightly grease 2 baking sheets.
2. Stir together flour, 1/2 cup granulated sugar, baking powder and salt in large bowl. Stir in chocolate chips and nuts, if desired.
3. Stir whipping cream into flour mixture just until ingredients are moistened.
4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms, about 2 minutes. Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional granulated sugar.
5. Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired.










Hershey's Kisses Recipes Hardcover...by Editors of Favorite Brand Recipes

Hershey’s Kisses are enjoyable enough by themselves, but adding them to cookies, cakes, pies, and dessert bars makes sweet treats all the more delicious. Open up a package of Hershey’s Kisses and you’ll be able to make any one of the 43 tasty treats in Hershey’s Kisses Recipes.


OUR REVIEW

Linda      
I'll have to say this is the cutest recipe book ever! Love the hardback edition, easy to flip through and easy to wash off any drips or spills...well worth the price of the book. There is not one thing is this book that you wouldn't love if you are a chocolate lover! Beautiful pictures, easy recipes and great directions. We have made plenty of these delectable delights...cookies, cakes and yummy cheesecakes all getting 5 stars a piece.
                 Amazon Review




A Recipe From This Book:

Easy MINI KISSES Choco-Cherry Pie

1        baked (9-inch) pie crust, cooled
1 3/4  cups (10-ounce package) HERSHEY'S MINI KISSES
                  Milk Chocolates, divided
1 1/2  cups miniature marshmallows
1/3     cup milk
1        cup (1/2 pint) cold whipping cream
1        can (21 ounces) cherry pie filling, chilled
          Whipped topping

1. Place 1 cup chocolate pieces, marshmallows and milk in medium microwave-safe bowl. Microwave at MEDIUM 1 1/2 to 2 minutes or until chocolate is softened and mixture is melted and smooth when stirred; cool completely.

2. Beat whipping cream in small bowl until stiff; fold into chocolate mixture. Spoon into prepared crust. Cover; refrigerate 4 hours or until firm.

3. Garnish top of pie with cherry pie filling, whipped topping and remaining chocolates jut before serving. Refrigerate leftover pie.








Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes ...by Phyllis Pellman Good 

Fix-It and Forget-It Cookbook — that knock-it-out-of-the park, slow-cooker cookbook — is back in a REVISED and UPDATED form. The book has already sold more than 5 million copies, so we didn't want to spoil it!
We have only added a few enhancements to this original cookbook in the wildly claimed Fix-It and Forget-It cookbook series:
1. Brand New: 100 new recipes for slow cookers.
2. Brand New: "Prep Time," "Cooking Time," and "Ideal Slow-Cooker Size" are included for each recipe.
3. Brand New: 4 pages of basic and very helpful "Extra Information": "Substitute Ingredients for When You're in a Pinch" "Equivalent Measurements" "Kitchen Tools and Equipment You May Have Overlooked" "Assumptions about Ingredients in Fix-It and Forget-It Cookbook, Revised and Updated"
4. Brand New: 1 page of "Tips for Using Your Slow Cooker: A Friendly, Year-Round Appliance."
5. Brand New: Additional tips and tricks for making the most of your slow cooker, spread throughout the book.
6. Brand New: A second color—a rich purple—for recipe titles, contributors' names and addresses, the words "Tip" and "Variation," and the numbered instruction steps.
7. Brand New: The drawings on the opening pages of chapters and the spot illustrations throughout.
8. Brand New: 1 page of tip-in color, right inside the front cover. 
9. Brand New: 2 pages of review excerpts to position the original book's success, immediately following the tipin page of color.

10. Revised: An improved Index!
11. Revised: A personal Introduction to the book by author Phyllis Pellman Good.
12. Revised: Good's personal comments and voice throughout the recipes.
We've learned a lot since the original Fix-It and Forget-It Cookbook first quietly appeared. Now you and your customers can benefit with this new edition of the beloved favorite — Fix-It and Forget-It Cookbook REVISED and UPDATED!


OUR REVIEW


    Lisa Lynn
This was my first Fix-It and Forget-It Cookbook, and I absolutely LOVE it!  I have used at least two recipes out of each Main Dish section and they have all turned out wonderful.  Along with using them for regular family dinners, I have also used them for holiday dinners for the entire family, and everyone has loved them!  There is so much variety and variations in this cookbook, and I enjoy seeing who they were submitted by and where they are from.  This will definitely be a staple cookbook on my counter because I know I will always be able to find something to make and it will be delicious!


                       Amazon Review




A Recipe from this book:

Peanut Butter and Hot Fudge Pudding Cake
 Submitted by Sara Wilson

1/2 cup flour
1/4 cup sugar
3/4 tsp. baking powder                                   
1/3 cup milk                                          
1 Tbsp. oil
1/2 tsp. vanilla
1/4 cup peanut butter
1/2 cup sugar
3 Tbsp. unsweetened cocoa powder
1 cup boiling water

1. Combine flour, 1/4 cup sugar, and baking powder. Add milk, oil, and vanilla. Mix until smooth. Stir in peanut butter. Pour into slow cooker.

2. Mix together 1/2 cup sugar and cocoa powder. Gradually stir in boiling water. Pour mixture over batter in slow cooker. DO NOT STIR.

3. Cover and cook on High 2-3 hours, or until toothpick inserted comes out clean.









Farm Journal Freezing & Canning Cookbook: Prized Recipes from the Farms of America Hardcover – 1973  ... by Nell B. Nichols

Freezing methods and recipes for hundreds of delicious main dishes, desserts, salads, and snacks to prepare and freeze now - delight family and guests later.

OUR REVIEW

I came across this treasure of a book while cleaning out my cookbook stash and couldn't remember who gave this to me, but what a gold mine of times past, before fast foods and frozen food in a box  turned into a weekly or daily use. (which I partake in both).

Let me give you an excerpt: Even if you live in town and have no garden, orchard, berry patch or livestock--no fisherman or hunter in your family--you can use the recipes in this book with frozen and canned foods you buy. Country women are a great source of recipes for "putting up" foods, whether canned or frozen. With vegetables harvested at top succulence and barnyard animals fed until sleek and prime, good food is at home on country tables.

Nell gives us tips on how to make Glamorous Garnishes, Hostess Tricks, Freezing, Canning, Jams, Jellies, Fruits, Veggies, Pastries, Venison, any kind of Meat...you name it she has it in here!  EVERYTHING is homemade from scratch...even how to "put up" catnip! We are even treated with some colorful pictures of the finished dishes.

Now I'm sure there are plenty of you ladies out there that know and can do these recipes, me not being one of them. I truly appreciate our grocery stores and the grab and go sections...but in reading these wonderful old recipes of yesteryear (probably giving Dr. Oz a heart attack) I'm wondering how delightful the smell of bread baking all day while having jellies and jams boil down to the right consistency would be.

How about: Good country cooks know that foods made or seasoned with butter have superior flavor. One-cow families may not have much heavy cream to churn. But if you have a quart of it and an electric mixer, you can make a pound of butter in 5 minutes...with a butter recipe following.

Vanilla Custard Ice Cream:
2     c. sugar
1/8 tsp.salt
1/4 c. cornstarch
1   qt.milk
4  eggs
2  tsp. vanilla
1  (13 oz) can evaporated milk
2  c. light cream
1/2 c.milk (about)
                                                                       




* Thoroughly mix sugar, salt and cornstarch; stir into 1 qt milk, heated to just boiling point. Remove from heat.

* Beat yolks; gradually add 1 cup of the hot milk mixture, beating constantly. Stir egg yolk mixture into remaining hot milk and bring to a boil. Remove from heat; add vanilla, evaporated milk and cream to hot custard. Cool.

* Fold in egg whites, beaten to stiff but not dry peaks. Pour into 1-ga. freezer container. Add remaining mild to fill can three fourths full.

Linda      
*Pack with 6 parts ice to 1 part rock salt; freeze. Makes 1 gallon.

As winter approaches and we are knee high with snow, the fireplace roaring and maybe no TV, PC, or iPhone...this book will certainly come in handy and maybe even be a family affair.


                   Amazon Review







Will it Waffle? 53 Irresistible and Unexpected Recipes to Make in A Waffle Iron ... by Daniel Shumski


How many great ideas begin with a nagging thought in the middle of the night that should disappear by morning, but doesn’t? For Daniel Shumski, it was: Will it waffle? Hundreds of hours, countless messes, and 53 perfected recipes later, that answer is a resounding: Yes, it will! Steak? Yes! Pizza? Yes! Apple pie? Emphatically yes. 

And that’s the beauty of being a waffle iron chef—waffling food other than waffles is not just a novelty but an innovation that leads to a great end product, all while giving the cook the bonus pleasure of doing something cool, fun, and vaguely nerdy (or giving a reluctant eater—your child, say—a great reason to dig in). Waffled bacon reaches perfect crispness without burned edges, cooks super fast in the two-sided heat source, and leaves behind just the right amount of fat to waffle some eggs. Waffled Sweet Potato Gnocchi, Pressed Potato and Cheese Pierogi, and Waffled Meatballs all end up with dimples just right for trapping their delicious sauces. A waffle iron turns leftover mac ’n’ cheese into Revitalized Macaroni and Cheese, which is like a decadent version of a grilled cheese sandwich with its golden, buttery, slightly crisp exterior and soft, melty, cheesy interior.


OUR REVIEW

I received this book as a gift along with a belgian waffle iron.  I already had a standard waffle iron, but after flipping through the cookbook I couldn't wait to use the new belgian waffle iron!  I have to admit I rarely used my standard waffle iron because it so big and bulky and I hated dragging it out, but the new belgian waffle iron sits on the counter because I've discovered so many more things to make instead of just 'waffles'.  

     Lisa Lynn
Everything is in this book from Chocolate Stuffed French Toast or Truffled Eggs for breakfast to Gridded Grilled Cheese or the Classic Waffleburger for dinner to Waffled Pineapple or Waffled Oatmeal Chocolate Chip Cookies for dessert.  They also have give tips and tools on how to properly use and care for the waffle iron, and give a history timeline on waffles. This cookbook has opened my eyes to the wonderful world of waffles, and I have truly fallen in love with the waffle iron all over again!                          


Amazon Review




Ingredients:

1/2 cup milk                                                       
Toasted Cheese Wavioli

1 large egg
1 Tbl extra-virgin olive oil
1 cup seasoned bread crumbs
1/2 tsp salt
1/2 tsp garlic powder
1/2 lb cheese ravioli, chilled
Nonstick cooking spray
1 cup marinara sauce

Now, you need to get this
book and MAKE it!
           

 










Vegetarian Recipes For Kids... by Savannah Redick

 

Everyday Vegetarian Family Cookbook contains some of the best tasting easy to make recipes for any Vegetarian that can be made right at home with your family.


OUR REVIEW



I found myself wanting to try several, if not all the recipes in this book! There is everything from simple snack recipes to the more complex ingredients of a larger dinner item to create. The directions are easy to follow for kids and adults as well. It is a wonderful introduction to healthy eating habits that might not be seen as traditional at the family table. I think this cookbook is a great opportunity to introduce children to healthy, simple options available to them and their families. The only thing I would like to see is a photo with each recipe to help me (or the kids) understand what they will be creating. Great cookbook!
 
Our Amazon Review


Debra Sue   


 
 
 
 
 
Scrapes to Snacks: A Cookbook for Kids by Kids to Reduce, Reuse and Eat...by Lightsabers Phoenix Squadron Kids

Scraps to Snacks is an eBook written by kids for kids and is filled with recipes made from food scraps normally thrown in the trash.

Surprised by the fact that 31% of our food goes into the landfill, the Lightsabers Phoenix Squadron robotics team created a fun cookbook featuring delicious recipes for treats made from tidbits normally trashed.

The kid friendly recipes in Scraps to Snacks encourage recycling of crumbs to cuisine!

Scraps to Snacks is a recipe for learning to reduce, reuse, and re-eat!



OUR REVIEW

 

Scraps to Snacks is a great cookbook to teach kids the importance of not letting your food go to waste! The contributors to this book had some really great ideas and super simple recipes to follow. I loved the safety tips given at the start of the book, and the pictures were realistic and very helpful. Scraps to Snacks is a great addition to not only a family’s book shelf, but also very useful in a classroom where children are taught the importance of Reduce, Reuse and Recycle!
Debra Sue       

 

                                                                               Amazon Review