Other books that might interest you

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  The Curry Cookbook

  J Steele

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  The Curry Cookbook recipes is full of great recipes that will keep you trying new recipes. It is a good, easy to follow recipe book. Anyone can use this book and feel like a real chef. Good cooking doesn't have to be difficult.

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  Southern Cakes - Sweet and...

  Nancie McDermott

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  A compilation of sixty-five of the greatest cake recipes from the South, plus plenty of baking tips, from the author of Southern Pies. 
   
  It’s time to relax on the porch swing and feast your eyes on some of the tastiest cakes you’ll ever sink your fork into. There are recipes here for everything from Brown Sugar Pound Cake and fluffy white coconut cakes layered with lemon curd or raspberry jam to the chocolatey goodness of Mississippi Mud Cake and the extravagant elegance of Lady Baltimore Cake. With cakes this delectable, it’s no wonder Southerners are so proud of their baking history. Jam cakes and jelly rolls; humble pear bread and peanut cake; cakes with one, two, three, and four layers; and even Eudora Welty’s bourbon-soaked white fruitcake—each moist and delicious forkful represents the welcome-to-the-South attitude of the sultry Southern states. 
   
  The Baking 101 section explains the basics, including buying the proper equipment, mixing the perfect batter, putting on the finishing touches (that means frosting, and lots of it!), and the how-to’s of storing your lovely cake so that the last slice tastes as delightful and moist as the first. 
   
  As you page through Southern Cakes, you’ll surely come across some old favorites as well as many new delectable treats, plus a generous helping of Southern hospitality in each and every slice. 
   
  “Food writer Nancie McDermott has compiled 65 of the most sinfully delicious cakes . . . and the result could make even Scarlet O’Hara weak in the knees.” —Chocolatier Magazine 
   
  “For my money, the grandest-looking cakes in this book are the brown sugar pound cakes baked in a tube pan with a lush mass of caramel glaze drooling down its sides, and the classic coconut cake, with its feathery, dazzling white frosting. When I brought the coconut cake to the office, people in the street were literally lunging at it.” —Los Angeles Times

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  Whatever Happened to Sunday...

  Lisa Caponigri

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  “Caponigri’s passionate paean to traditional Italian feasts . . . There are hearty, luscious but doable menus for a year of Sundays.” —NJ.com 
   
  The family that eats together stays together! That’s what Lisa Caponigri believes, and she created Whatever Happened to Sunday Dinner? to give real families recipes they can easily cook and enjoy together. Caponigri has devised fifty-two delicious Italian menus—one for each Sunday of the year—that feature all the favorites, including classics like crostini, lasagne, polenta, stuffed peppers, veal piccata, risotto alla Milanese, and ricotta pie. There are also many surprises like Woodman’s pasta and Italian french fries—and traditional, treasured dishes from her own family’s kitchen, such as Nana’s Strufoli and Grandma Caponigri’s Ragu Sauce. Beautifully photographed by Guy Ambrosino, Whatever Happened to Sunday Dinner? showcases food styling by former Gourmet magazine editor Kate Winslow. 
   
  “[A] delightful guide to Italian family dining . . . well-written and beautifully presented . . . Whatever Happened to Sunday Dinner? will give you all the inspiration and practical information you need to make those family meals memorable and delicious.” —The Wall Street Journal 
   
  “The book is flavored with Italian aphorisms, informative menu introductions and Caponigri’s family history . . . A good cookbook to gather a hungry crowd and leave them happily satiated.” —Kirkus Reviews

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  Ducksoup - The Wisdom of Simple...

  Clare Lattin, Tom Hill

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  The masterminds behind London’s acclaimed restaurant Ducksoup share 130 recipes that celebrate the simple pleasures of excellent ingredients. 
   
  Sometimes a book comes out of a restaurant kitchen that speaks with such simplicity, wisdom, and surprise, that it inspires home cooks to rethink their approach to cooking. Ducksoup is one of these rare books.  
   
  More than 130 recipes feature seasonal produce, meats, fishes, and cheeses elevated by achievable means. More than 130 color photographs bring the ambiance of this unique London restaurant— a Soho gem—to life, providing fresh thinking for cooks in kitchens everywhere.

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  Good Eating's Passover Recipes

  Chicago Tribune

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  Recipes filled with the traditional tastes of Passover—plus a few inventive twists. 
   
  Good Eating’s Passover Recipes is a cook’s guide to preparing for the Seder and the rest of the holiday week. This collection includes dozens of mouth-watering dishes from the Chicago Tribune, which has been publishing delicious Passover-friendly recipes for years. 
   
  You’ll find the classic staples of any Passover meal, including matzo ball soup, brisket, haroset, gefilte fish, tzimmes, kugel, cakes, and other desserts. There are also variations on traditional recipes and unique entrees and sides—such as caponata, Moroccan meatballs, salmon cakes, and cucumber-wasabi sauce. All recipes can be adapted for varying levels of Kosher for Passover observance practices. 
   
  Includes photos

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  The Best Casserole Cookbook Ever...

  Beatrice Ojakangas

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  From a James Beard Cookbook Hall of Fame author, “healthier, deliciously creative, easy-to-make comfort foods—what could be better than that?” (Sacramento Observer) A good cook once said that a casserole is a blend of inspiration and what’s on hand. Add to that a generous helping of know-how, and you’ve got The Best Casserole Cookbook Ever. Call it a hotdish, covered dish, or casserole—in these pages, you’ll find one-dish meals for every season and any occasion, put together with James Beard Cookbook Hall of Famer Beatrice Ojakangas’s customary common sense and uncommon culinary flair. For breakfast, there are make-ahead strata and quiches or last-minute offerings like baked omelets and Eggs Florentine; for lunches and brunches, light fare or full-on midday meals; and for dinner a dizzying array of dishes, meaty or vegetarian, made with fresh ingredients or pantry staples—from Pork Chops with Apple Stuffing to Baked Spaghetti, Southwestern Beans, or Autumn Vegetable Stew. Leave room for dessert, because Ojakangas includes sweet casseroles like Mocha Fudge Pudding and Strawberry Rhubarb Crisp. You’ll even find bread here in casserole form, from sweet Cinnamon Bubble Bread to savory Cornmeal Spoon Bread and tender Sally Lunn. Ojakangas has advice for both expert and novice about ingredients, equipment, and meals. Combine that with whatever you have in the pantry and fridge, and this cookbook is the perfect guide to everything that a casserole might be.   “Any of these casserole recipes are great to take to parties, church dinners, or community potlucks. . . . In any season, casseroles can be comfort food at its finest.” —The Blade “Inventive and exhaustive.” —Star Tribune

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