Cooking the Books

Cookbooks

2009-12-10T22:48:00.003Z

Here is a list of all (actually there is at least one more shelf of books to add) the cookbooks we own. The ones in italics are the ones I have cooked from.

Cranks Bible - Nadine Abensur
New Cranks Recipe Book - Nadine Abensur
Cook'c Companion - Stephanie Alexander
Cooking Like Mummyji - Vicky Bhogal
Vatch's Southeast Asian Salads - Vatcharin Bhumichitr
Vegetarian Thai - Jackum Brown
Crank's Recipe Book - David Canter
Mastering the Art of French Cooking - Julia Child
The Gate Vegetarian Cookbook - Adrian Daniel
Amaretto, Apple Cakes and Artichokes - Anna Del Conte
Cooking with Asterix - Marie-Christine Crabos
Weight Watchers Step by Step Classics - Roz Denny
Vegetarian Kitchen - Susan Gardener
Barefoot Contessa - Ina Garten
Mushroom Feasts - Grigson
Good Food: 101 Veggie Dishes - Good Homes Magazine
Breakaway Cook - Eric Gower
Breakaway Japanese Kitchen - Eric Gower
Lunchbox - Amanda Grant
River Cafe Cookbook Green - Rose Gray
Lobscouse and Spotted Dog - Anne Chotzinoff Grossman
French Women Don't Get Fat - Mireille Guiliano
From the Tables of Lebanon - David Holmin
World Vegetarian Cookbook - Madhur Jaffrey
New Complete Baby and Toddler Meal Planner - Annabel Karmel
Feast - Nigella Lawson
How to be a Domestic Goddess - Nigella Lawson
How to Eat - Nigella Lawson
Nigella Express - Nigella Lawson
Vegetable Heaven - Catherine Mason
1000 Recipe Chinse Cookbook - Gloria Bley Miller
New Covent Garden Book of Soup for All Seasons - New Covent Garden Soups
Taste of Mexico - Kippy Nigh
Penguin Cookery Book, The - Nilson
New Vegetarian Entertaining - Jane Noraika
Nany Ogg's Cookbook - Terry Pratchett
Arabesque - Claudia Roden
Book of Jewish Food - Claudia Roden
Invitation to Mediterranean Cooking - Claudia Roden
Joy of Cooking -Rombauer
Great Good Food - Julie Rosso
Kitchen Diaries - Nigel Slater
Real Cooking - Nigel Slater
Real Fast Puddings - Nigel Slater
Thirty Minute Cook - Nigel Slater
Delia Collection Fish - Delia Smith
Delia's Vegetarian Collection - Delia Smith
One is Fun - Delia Smith
200+ Vegetarian Pasta Recipes - Marlena Spieler
Hot and Spicy - Marlena Spieler
1001 Low Fat Vegetarian Recipes - Sue Spitler
Taste of the Sea - Rick Stein
Italian Vegetarian Cooking - Emanuela Stucchi
Kids Cooking Step by Step - Susan Tomnay
Leith's Vegetarian Bible - Polly Tyrer
Recipe of Memory - Mary Lau Valle
Pasta Cookbook - Wendy Veale
Food of Venice - Luigi Veronelli
Fat Girl Slim - Ruth Watson
Weight Watchers Fast and Fabulous - Weight Watchers
Spices of Life - Troth Wells
Eating Well - Andrew Weil

Venice - Luigi Veronelli

2009-05-27T09:00:00.000+01:00

The Food of Venice: Authentic Recipes from the City of Romance

Risi e Bisi
27th May 2009

I am so not doing a book a week it is scary. I've bought more cookbooks than I've cooked from which surely is defeating the purpose.

Anyway, this week I have managed to cook from Food of Venice by Luigi Veronelli. My mum brought me back this book from her holiday to Venice a long while ago. The recipes look fairly authentic.

I made Risi e Bisi which is one of my favourite risottos. The recipe was unusual in that you added all the rice to the stock in one go and also because it uses beef stock. It tasted great anyway.

Weight Watchers Fast and Fabulous

2009-05-01T09:00:00.001+01:00

Fast and Fabulous (Weight Watchers)

Parsnip and Apple Soup
1st May 2009

Because I decided to start at the top of the bookcase and work down
this week's cookbook was the Weight Watchers .... ah, I've blanked on
the name. Never mind it is unlikely that anyone will ever really want
to know (post edited to add book name).

More parsnip soup - parsnip, apple and thyme. It was nice but I
didn't really like it. I think I'm just not a parsnip soup person.
Too sweet perhaps. I doctored it by adding a big tablespoon of curry
paste and that made things much, much better.

I made some wholewheat, parmesan and parsley rolls from the same book.
They are very solid but warmed up and spread with a bit of butter
they are quite tasty.

New Covent Garden Soup For All Seasons

2009-03-13T00:19:00.005Z

New Covent Garden Book of Soup for All Seasons: Our Favourite Seasonal Recipes (New Covent Garden Soup Company)

Roasted Parsnip, Lemon and Vanilla Soup
13th March 2009

I have to admit that I didn't think too hard about which soup to make from this book. It is currently March so I went to the March section.

This is the first soup in the section. I like parsnips and lemon and vanilla but now I think there may be a reason I have never eaten them all together before.

The soup was very easy to make and had a fabulous texture. It was hard to believe that it wasn't made with double cream. The name of the soup is nearly a complete ingredient list - onions and stock being the only other additions.

There was just something slightly wrong with the combination of tastes for me. It was nice enough to eat but I won't make it again.

How to Be a Domestic Goddess - Nigella Lawson

2008-03-10T00:30:00.000Z

How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking

Rhubarb Grunt
7th March, 2008

I love rhubarb. Love it. And that is why I nearly ate the whole grunt myself in only three days. It is even fabulous cold for breakfast.

The new forced rhubarb had arrived in the grocers. Nigella has lots of tasty sounding recipes. The topping turns out like dumpling or perhaps a little like steamed pudding. Instead of butter it uses double cream which made it very quick to mix together.

New Vegetarian Entertaining - Jane Noraika

2008-02-25T23:53:00.006Z

New Vegetarian Entertaining

Roasted Butternut Squash Risotto
25th February 2008

Not the most wildly exciting recipe from this book. There are many others that look a bit more interesting. But I had a butternut squash that I wanted to be rid of so that was that.

It turned out very well. I cooked it in two stages which probably made it a bit more stodgy than it would otherwise have been. Fried some sage leaves as garnish which was nice. Oh and added a mustard dressed salad. I love risotto but I love it more with something to cut the richness.

I fried some sage leaves to use as garnish. They do add a little extra texture.

Roasted Butternut Squash Risotto, originally uploaded by rodillagrande.

Roasted Butternut Squash, originally uploaded by rodillagrande.

Sage and Rice, originally uploaded by rodillagrande.

Rice, originally uploaded by rodillagrande.

Sage and Rice, originally uploaded by rodillagrande.

Arabesque - Claudia Roden

2008-02-08T21:34:00.001Z

Arabesque: A Taste of Morocco, Turkey and Lebanon

Mashed Aubergine and Tomato Salad - Zaalouk
8th February 2008

This turned out to be lovely. I was very concerned about the amount of chopped garlic. And when I tasted it after stirring in the herbs it tasted quite rough. But within a hour it tasted smooth and delicious. I ate it with pitta bread, potato pancakes and straight out of the bowl.

Roasted Aubergines