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  Summer Cooking - Kitchen-Tested...

  Chicago Tribune

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  Seasonal recipes for summer dining, from cookout staples to cocktails—selected by the award-wining food writers of the Chicago Tribune.   All year long, we look forward to a summertime filled with cookouts, picnics, beach trips, and dinner parties on the patio. From the first flower’s bloom to the moment the leaves begin to turn, the summer season is always an exciting dash to spend time outside with good friends and family. While the winter months are filled with hearty roasts and warm stews, recipes for summer should adapt to our on-the-go plans and impromptu outdoor parties.  Summer Cooking: Kitchen-Tested Recipes for Picnics, Patios, Grilling and More is a one-of-a-kind guide for preparing delicious food that perfectly complements these warm summer days. Collected from the Chicago Tribune’s extensive database of kitchen-tested recipes, this collection of portable appetizers, quick salads, grilled entrées, creative sides, and refreshing cocktails are ideal for anywhere the summer season takes you.   Featuring more than one-hundred recipes, full-color photography, and easy-to-follow directions, Summer Cooking is sure to fulfill all your summer dining needs. This book gives readers plenty of recipes that don’t need the oven, can be made outdoors or inside, and use fresh seasonal ingredients. The Chicago Tribune is one of the few newspapers that still operates its own test kitchen, and all of these recipes have been carefully curated by their award-winning staff of food writers and editors. If readers use one cookbook for this summer, it should be this well-tested collection of eclectic recipes from a trusted group of experts.

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  Vegetarian Entrees That Won't...

  Lukas Volger

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  The author of Start Simple and Bowl “has shattered the protein/veg/sauce format that has shackled vegetarian food for decades” (Amanda Cohen, chef/owner, Dirt Candy).   
   
  Vegetarian Entrées That Won’t Leave You Hungry solves the riddle that challenges countless cooks every night: What can I make besides pasta, a stir-fry, or a veggie burger—with readily available ingredients and without too much fuss—for a filling and flavorful vegetarian main course? 
   
  The 70 main-course recipes here are as wonderfully varied and delicious as those in Lukas Volger’s first book, Veggie Burgers Every Which Way. Yet this is food that can be made every day—from pantry and refrigerator staples like grains, beans, noodles, eggs, and tofu, as well as a wide variety of fresh, seasonal produce that will give you tasty options all year round! 
   
  Break free of your old dinner routine with easy entrées that coordinate with the seasons like Summer Squash Gratin and Butternut Squash and Brussels Sprouts Galette, recipes that draw on Southeast Asian cuisines like Classic Pad Thai and Kimchi Stew, and inventions that transform everyday ingredients into appealing new flavor combinations like Volger’s Curried Potato Crepe Stack. With Vegetarian Entrées That Won’t Leave You Hungry, you’ll never be at a loss for a new dish for dinner. 
   
  Also included are recipes for flavor enhancers and finishing touches—such as croutons, caramelized onions, roasted garlic, pestos, kimchi, and more—and over 15 informative features on “Vegetarian Kitchen Essentials,” including Five Salad Dressings, Five Easy Desserts, Cooking for One, and Hosting a Dinner Party. 
   
  “The beauty of Volger’s approach lies in its simplicity, creativity, and portability.” —Publishers Weekly

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  The Ballymaloe Cookbook revised...

  Myrtle Allen

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  First published in 1977, The Ballymaloe Cookbook espouses a food philosophy rare for its time, but now so prevalent that this revised and updated edition shows just what an impact Myrtle Allen has made.
  
  With classic, simple recipes, The Ballymaloe Cookbook is the ultimate kitchen cookery manual, packed with priceless tips from a true master chef, such as 'how to get a carrot to taste like a carrot' and 'how not to drown a fresh fish'!
  
  Myrtle's charming food writing contains a world of wisdom that reveals a woman of great foresight, and not only where food is concerned. It is an elegant tribute to an authentic and sustainable way of life to which many of us are now seeking to return.
  
  This new edition of The Ballymaloe Cookbook marks both Myrtle's ninetieth birthday and fifty years of her award-winning, internationally renowned restaurant at Ballymaloe House. Containing many new recipes, the book is a celebration of modern Irish cooking at its best.
  The Ballymaloe Cookbook: Table of Contents
  
  - Soups and Starters
  - Sauces
  - Fish and Shellfish
  - Poultry
  - Meat
  - Vegetables
  - Sweets and Ices
  - Tarts, Breads and Cakes
  - Pâtés, Cheese and Eggs
  - Some Drinks

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  Out of Kentucky Kitchens

  Marion Flexner

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  “Delectable recipes throughout [and] valuable hints on the fine art of being a good cook. A book to read—as well as to put to use.” —Kirkus Reviews (starred review)   Down-home Southern cooking is as much a part of Kentucky’s heritage as fine horses or bourbon whiskey. Known as a skilled hand in the kitchen, Marion Flexner compiled delicious and thoroughly tested recipes of Kentucky specialties, such as the Chocolate Almond Torte, Tombstone Pudding, and the Real Hot Brown, and “sippages” like the Apple Toddy and the Churchill Downs Mint Julep, in this classic cookbook that showcases the commonwealth’s best cuisine. Also included are colorful anecdotes that reflect a century of culinary Kentucky.   “Out of Kentucky Kitchens is in the small circle of definitive books on Southern cookery and history.”―John Egerton, author of Southern Food: At Home, on the Road, in History

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  The Company - A Short History of...

  John Micklethwait, Adrian...

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  In The Company, the largely unknown history of the joint-stock company is presented by the editors of Economist. One of history’s greatest catalysts, the joint-stock company has dramatically changed the way human beings live, work, and conduct business. With companies now affecting the world on a global scale, it is more pressing than ever before to understand this driving force. A concise and entertaining Modern Library Classic, The Company is a fascinating listen with a reading from narrator Jonathan Davis.

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  The Perfect Pickle Book

  David Mabey, David Collison

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  A completely revised and updated edition of the popular pickle handbook.   Delicatessen and farm shop shelves are crammed with pickles, as well as salsas, vinegars, pastes, and chutneys; these spiced-up specialties are all the rage and have become the in-vogue accompaniments of the moment. It’s easy to understand their attraction: they are assertive and potent, but can also be subtle; sometimes they assault the palate, sometimes they tease with their piquancy. Cooks at home know they can add a buzz to quite ordinary food. Farmers’ markets are also a fruitful and profitable prospect for small-scale pickle and chutney makers, who are able to sell their wares without having to negotiate needless “food miles.”   Legions of enthusiasts are bringing pickling back home—and they also understand how to succeed in business. The world really is our larder and pickles are back where they belong—on the front row. This much-in-demand handbook includes recipes not just for fruit and vegetable pickles, but also for pickled meats and fish.  

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