Easter Holiday Cookbooks
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Look no further for entertaining Easter ideas! From tasty recipes for a gourmet dinner to silly and simple crafts with the kids, you'll find the variety in Easter Treats most pleasing. Each recipe includes a lovely color photo of the finished project, as well as an ingredients list and, where appropriate, illustrated steps or traceable stencils. Party-favor ideas range from sturdy paper candy cones to simple jellybean bags, while more kid-friendly ideas include adorable bunny finger puppets and fuzzy pom-pom chicks.
Mouthwatering recipes include Red Potato Strudel, classic Hot Cross Buns, Grilled Asparagus Risotto, and for a hilarious centerpiece, a 3-D Easter Bunny Cake, complete with marshmallow cheeks and floppy fondant ears. Variations on the classic Easter egg are gorgeous--decorative touches include ribbons, origami paper, and intense colors made from paste food colorings--the deep-blue eggs with glittery stars are simply beautiful, and quite different from the traditional springtime palette. While no craft is extremely difficult, beginners should be sure to freely make use of the hints included for how to make projects "child-friendly"--this also translates to "novice-adult friendly." Author Jill O'Connor emphasizes fun over artistic perfection and she makes it easy to enjoy yourself, with thorough instructions, fresh ideas, and an easygoing presentation. --Jill Lightner
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"Spring Pleasures," by Nashville resident Martha Phelps Stamps, is full of mouth-watering recipes that are indigenous to the South and based on foods that are their freshest and best during the spring of the year. From Crunchy Cole Slaw and Radish Tea Sandwiches to Country Ham Salad and Lemon Sented Yeast Rolls, "Spring Pleasures" offers a myriad of recipes divided by the months of March, April, and May. Beautiful photographs also accompany the text.
"Spring Pleasures" is a beautiful book that serves as the companion to our "Fall Harvests" cookbook that also celebrates the beauty of the seasons. With more than 90 recipes and 16 menus, all of Stamps' creation, "Spring Pleasures" embodies the imagination and knowledge that are uniquely her own, and best of all, they are all rooted in traditional southern cooking.
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Finally, you can put aside those yellowed newspaper clippings this holiday! The New York Times Passover Cookbook collects almost 50 years' worth of delicious Seder recipes from the Times and its contributors, from Florence Fabricant's Classic Gefilte Fish to Barry Wine's Tsimmes Terrine. With more than 200 recipes, the book travels around the world of Jewish cuisine, from Artichokes, Sephardic Style--a spicy, fried, Egyptian dish--to Mississippi Praline Macaroons, a recipe that traveled with its originator from Vienna, Austria, to Natchez, Mississippi. Because the book includes recipes from both Ashkenazic and Sephardic traditions, editor Linda Amster notes that the ingredients in some recipes may not be acceptable to other communities (for example, the allspice in Claudia Roden's Matzoh-Meat Pie perfectly reflects its Arab-Jewish influences, but probably would be out of place on an Ashkenazic Passover menu).
Through the years at the Times, many Passover recipes have come from accomplished home cooks in the New York area (such as Florence Aaron's Salmon and Egg Salad). More recently, however, the paper has given some star chefs a turn at the traditional Seder dishes, so you'll also find such gourmet delights as Jean-Georges Vongerichten's Beet Tartare, Paul Prudhomme's Veal Roast with Mango Sauce, Charlie Trotter's Carrot Consommé, and Maida Heatter's Chocolate Walnut Torte. In addition to the wealth of recipes, The New York Times Passover Cookbook features a thoughtful introduction on the meanings of the Passover ritual by Joan Nathan, author of the award-winning Jewish Cooking in America. Threaded through the book are four essays by Times critics and columnists Ruth Reichl, Mimi Sheraton, Molly O'Neill, and Howard G. Goldberg. Goldberg's informative piece on Kosher wines may cause you to put the sweet Manischewitz aside for a dryer Israeli Cabernet or a Californian Semillon. Whether you're looking for a classic apple-nut Haroseth or a fusion-cuisine Southwestern Tsimmes Stuffed in Anaheim Chiles, The New York Times Passover Cookbook is an excellent, comprehensive sourcebook for the Passover meal. --Rebecca A. Staffel
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In this unique family book, each classic Thomas Kinkade painting--those of lamp-lit homes, serene cottages, and beautiful mountain streams--is paired with full meal menu to match the scene portrayed. In addition to satisfying, simple recipes, each chapter includes a mealtime devotional also tied to the theme of the painting. Special prayers of thanks and Scripture celebrating the importance of family round out this distinctive devotional.
As an added treat, scattered throughout the book are stories of significant Kinkade family traditions as well as a few favorite family recipes.
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Simple, savory food is alive and well in Maria Tisdall's Convent Cook, a collection of 90-plus easy recipes that are instant family pleasers. Tisdall is a professional cook who found an appreciative audience for her talents among the Benedictine sisters of New Jersey's Saint Walburga monastery. As convent chef, Tisdall introduced the sisters to the gastronomic delights of couscous, balsamic vinegar, and other "modern" ingredients, featured in dishes like Roast Pork Loin with Olives and Capers and Cold Sesame Noodles with Chicken and Summer Vegetables. The sisters' gain is ours, too; not meant to wow diners with evolved dish making, the book scores instead with polished home cooking everyone can love.
Organized by the calendar, and thus by seasons, Tisdall presents monthly menus plus sketches of convent life. "Around the convent," she writes of the year's beginning, "January marks a time of transition [from] the Feast of the Epiphany ... regarded as the end of the holiday period to the return to teaching" and other essential convent responsibilities. Tisdall's January menu, which includes Spinach and Bacon Salad, Roast Beef with Herbed Rub, Pearl Onions with Orange Glaze, and the Dreamiest Cheesecake Ever, is thus fortifying food "meant to stave off the gloominess of January's long, dark afternoons." By contrast, Tisdall's June menu offers Penne with Grilled Chicken in a Pink Tomato Sauce and Chiffon Cake with Mocha Frosting--more relaxed fare that often benefits from "the flowering of the convent vegetable garden." Other menus are equally direct and attractive. Color-photo-illustrated throughout, and with a section on pantry basics, the book celebrates a purposeful community and the delicious dishes that give it, and Tisdall's readers, constant dining pleasure. --Arthur Boehm
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Potluck luncheons and suppers not only nourish bodies, but also souls when people come together for fellowship, community—and wonderful food! The Church Potluck Supper Cookbook presents more than 500 treasured recipes—soups to desserts—gathered by parson’s wife Elaine Robinson from church supper "chefs" across the country.
From Raspberry Glazed Chicken to Stuffed Green Peppers to Mint Chocolate Squares, the recipes in The Church Potluck Supper Cookbook show you how to create delicious dishes to take to the next potluck event. Some of the tasty recipes include:
·Real New England Fish Chowder
·Chilly Night Chili
·Old Favorite Ham Loaf
·Hummingbird Cake
·Lemon-Strawberry Punch and Mulled Cider
Make mouthwatering meals perfect for small or large groups and any festive occasion. Anyone who enjoys the warmth of good food and the company of good people will savor The Church Potluck Supper Cookbook
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