Been reading much lately? For some of us, this is one of life’s greatest pleasures and, if truth be told, it works pretty well as an escape, too. And either one of those goals is common in these challenging times. So here are a few books – no particular order – on the joys of food and cooking. Maybe there’s something that’ll work for you.
Books on Food and Drink Chicago – and elsewhere
The Road to Mexico, by Rick Stein. Celebrity chef Stein, author and TV chef, chronicles 100 step-by-step guides to creating simple yet sophisticated dishes inspired by his travels.
Whole Cooking and Nutrition: An Everyday Superfoods Approach to Planning, Cooking, and Eating with Diabetes, by Katie Cavuto. Enough of the dieting and deprivation says the author who is dietitian for the Philadelphia Flyers and the Phillies. This book inspires you to live a healthy lifestyle and build a positive relationship with food. More than 150 vibrant, flavorful recipes, this cookbook promotes a mindful, pleasurable approach to eating.
Taste Memories: Recipes for Life and Breakfast, by Ina Pinkney. In the absence of a mother or grandmother who liked to cook, the author decided to keep track of all the details when she got her recipes for both life and food. She opened her own restaurant, Ina’s, and happily served her customers for 23 years. Now you can get the benefit of her experiences and her recipes in her new book.
Sicilia: The Cooking of Casa Planeta, Elisia Menduni. Beautiful illustrations will have your mouth watering for a taste of these dozens of delectable recipes for everything from sardine pie, to lemon ice, to pasta with anchovies. Pair with one of this winery’s excellent choices, one of its handmade olive oils, and sip as you read the stories of the country’s people and places.
Recipe for a Delicious Life, by Zipora Einav. The author suggests how to discover your own perfect blend of food and music to stimulate your appetite for lasting health, harmony and joy. It offers a free interactive app, a music CD and more.
Chicken cacciatore has always been a big hit with my family. My recipe from years ago is laden with chicken-tomato-onion-pepper-mushroom goodness. Some years after this became a standard that I could make without consulting a cookbook, I developed a skinless, lower-fat version that still knocked everybody’s socks off.
So I was really curious when I was given a review copy of Mark Bittman’s latest cookbook,Dinner for Everyone: 100 Iconic Dishes Made 3 Ways – Easy, Vegan and Perfect for Company. Think about it. Under the “Pot Roast” heading, he’s got 1) Easy – Pork Tenderloin simmered in peanut sauce; 2) Vegan – Cabbage Pot Roast, first boiled gently til tender, then stuffed with processed steel-cut oats and hazelnuts seasoned with parsley, and braised in a fragrant tomato sauce; and 3) Perfect for Company – Braised Pastrami that you coat with a homemade rub mixture for 7 days, then cook on very low oven heat on a bed of hickory chips, then simmer gently until the meat is super tender.
New York Times food writer Mark Bittman has written a number of cookbooks during his career. And now he’s piggybacking promotion of his latest one onto the work of a reliable Chicago service called Peapod Grocery Delivery, a service we’ve been using for more than a decade. Together, Bittman and Peapod are delivering Bittman’s recipes along with the high quality food you need in order to make the most of his cookbooks. His recipes are top notch. Their meats and vegetables and groceries are excellent quality, and their delivery service is flexible, affordable and dependable. Perfect combo.
Bittman’s book is extremely easy to use. Beautifully laid out with photos and lots of white space to make it easy on the eyes, it also has some unique photography like the one of a “Boozy BBQ Jackfruit Sandwich.” But now, back to my opening paragraph on cacciatore. Interestingly, Bittman labels this chapter just “Cacciatore.” The three versions he presents include 1) Drumstick Cacciatore, 2) Hearty Vegetable Cacciatore, and 3) Rabbit Cacciatore.
The first version thankfully refers to drumsticks from chickens (as opposed to rabbits, quail or some other exotic creature), and boy, does it have a different method. Definitely fewer ingredients and a simpler process than my old standby recipes. Eliminates the onion and peppers completely, but leaves the succulence of garlic and sauteed mushrooms. Suggests different herbs. Adds some heat with chile flakes. But the real killer trick is the sauce – tomato paste and balsamic vinegar.
I was intrigued by this unusual – to me – combination for a sauce. And worried that it would be too thin without any flour or other thickener. Did the browning step – loved his explanation of how to brown chicken without having it stick to the skillet – and then mixed up the sauce. It sure did look thin. Poured it in and finished the cooking – a surprisingly fast total of 30 minutes – and the sauce wasn’t quite as thin now.
Then I tasted. Wow, truly a different experience from a traditional cacciatore recipe. The sauce was rich without being heavy. Piquant. Lightly spicy. The chicken and mushrooms bathed in the garlicky, just-enough-tang juices was a seriously tasty combination. I consumed the entire dish myself over only a couple of days with veggie sides and a glass (or two) of red wine. Num.
His vegan version of cacciatore stars portobello mushrooms and features white wine (or water), red onion, red pepper, olives, potatoes, fava beans and whole tomatoes. This may be my next encounter with Bittman’s expertise. The company-suitable Rabbit Cacciatore has similarities with my traditional recipe, including flour for browning, but it calls for brining the rabbit pieces ahead of time and garnishing with fried capers. Sounds like a winner, but as a former owner for ten years of a lovely pet rabbit, I might have to substitute some other meat protein.
We love PeaPod around here. The freshness and quality of their stuff is excellent. Their delivery window options are extensive. The packaging is thorough; keeps all frozen stuff together, all refrigerated, etc. If anything, their packers are almost too thorough – a single head of garlic doesn’t really need to be in two separate bags.
And if you should, by some chance, run into a quality problem – like a cauliflower with too many brown spots – just pick up the phone. Their customer service is 100% responsive. They will immediately – without asking questions or demanding proof – issue you a refund for the price of that item on your next order. All of this makes shopping a much easier experience than any get-to-the-store, run around and hand-pick every item type of trip. Yes, I know you might say, “Oh, only I can properly pick out my fruit and vegetables, etc.” Yes, I understand. But almost without fail, you will feel like you personally hand-picked the items that show up in your PeaPod insulated grocery boxes. The quality is that good. Prices on many items are, if anything, only slightly higher than, say, Mariano’s, but if you’re watching the budget, do some comparisons. Plus, they regularly offer special deals on delivery fees.
So pick out one of Mark Bittman’s 419 excellent recipes – for yourself, your family, your vegetarian/vegan friends, or when you entertain your boss. – Or make it even easier. In order to get exactly the right ingredients without any stress, order one of Bittman’s meal kits from #PeapodDelivers. Yep, shop from the comfort of your couch and have the ingredients brought right to your door. I’m telling you. You cannot beat it.
Even though National Scotch Day was July 27, it’s never too late to share news about this legendary drink. Whether you’re a Scotch devotee or an occasional imbiber, pretend today is National Scotch Day and read on.
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We received a beautiful book a while ago about Scotland’s distilleries. Called Spirit of Place, it was written by Charles MacLean with gorgeous photos by Lara Platman and Allan MacDonald. This coffee-table-worthy book tells stories of the many dedicated professionals who spend their lives producing unique expressions of this venerable drink. My daughter backpacked through Europe and Africa some years ago, and she said Scotland was the most beautiful country in all her travels. If you love Scotch whisky and you can’t visit there yourself, this book will bring you to the people and the places of 50 of Scotland’s great distilleries in a way that only beautiful pictures and heartfelt words can. $35.55 on Amazon.
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For some, Scotch is an acquired taste; the heavy peat-and-smoke flavors of some expressions can put newbies off. Even some Scotch aficionados like a less-smoky spirit. But either way, you can look forward to refining your own taste buds as you try out the many, many types of Scotch available.
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We were pleased to receive recently a review sample of Old Pulteney 12 Year Old Scotch Whisky. This brand is matured in hand-selected American ex‐bourbon casks. Over the years, the casks gently absorb the northern sea breeze, giving the whisky its smooth, complex flavors and coastal characteristics. The combination of the exposed maritime environment and traditional distillation methods create a malt described by a leading whisky writer as ‘unashamedly excellent.’ (SRP, $45)
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We liked the different categories they suggest to characterize each whisky. For example, the above Old Pulteney 12-year-old is shown as (rookie, traditional, sailor, honey). Many of the terms were derived from the heritage of each brand. For example, the maritime heritage is at the heart of Old Pulteney whiskies and they’ve long embraced the sea as a source of inspiration. The brand is actively committed to celebrating the achievements of maritime communities and individuals who share their passion for the ocean. See several other impressive Scotches described below:
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Speyburn 10YO (rookie, traditional, golfer, honey)
Speyburn 10 Year Old Single Malt Scotch Whisky (SRP, $30) offers a classic Speyside experience with its medium-bodied, delicate and fruity character with a long, smooth finish. Always a favorite, it’s no surprise that the Speyburn 10 was awarded a gold medal in The Scotch Whisky Masters competition from The Spirits Business in 2016. Consistent quality and outstanding reviews (like the 93 points Wine Enthusiast awarded the selection) make this a go-to selection for next National Scotch Day and every day.
Speyburn Arranta Casks (rookie, traditional, hunter, spicy)
The limited release Speyburn Arranta Casks (SRP, $40) is a 2016 International Spirits Challenge Gold Medal winner. Wine Enthusiast chose Arranta Casks as one of their Top 100 Spirits of 2015 awarding the selection 93 points and a “Best Buy” designation. Arranta (meaning “bold”, “daring” and “intrepid” in Scottish Gaelic) is unique for its exclusive use of first fill American Oak ex-bourbon casks and draws its rich color and full-bodied, bold flavor from the quality and character of the air-dried wood.
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Old Pulteney Navigator (rookie, bold, sailor)
Old Pulteney Navigator was created to celebrate the sailing community and commemorate the 2013-14 Clipper Round the World Yacht Race. Only 3,000 bottles are available in the United States of this one-time release. Aged in a combination of ex-bourbon and ex-sherry casks, Navigator delivers a rich, balanced flavor showcasing the nuances of the distillery character. The 46% ABV allows the salty, citrus notes to shine through. (SRP, $55)
Stroma Liqueur (rookie, bold, sailor, spicy)
Stroma Liqueur is a careful blend of malt whiskies from Old Pulteney’s multi-award winning portfolio. Bottled at 35% ABV, its smooth, sweet taste has robust and rugged undertones and a warm and comforting finish. Every aspect of Old Pulteney’s latest release is designed to embody the intrigue, craft and history of the brand’s seafaring roots. Stroma’s unique bottle features an embossed image of crashing waves and it is packaged in striking black and gold – with a foil neck tag, which includes the brand’s story and tasting notes. (SRP, $34.99)
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Balblair 2005 (aficionado, indulgent, collector, citrus)
Only a handful of American oak, ex-bourbon casks laid down in 2005 were selected by Distillery Manager John MacDonald to form this classic Balblair expression. Light, fruity and refereshing, this classic Vntage embodies Balblair’s house style. (SRP, $65)
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anCnoc 12YO (rookie, bold, design lover, honey)
The anCnoc 12 Year Old is renowned the world over. Known as a must-have in any whisky drinker’s collection, it’s light and yet complex. Smooth yet challenging. And each twist and turn delivers a surprise. Sweet to start with an appetizing fruitiness and a long smooth finish. Light yet complex, smooth yet challenging. This is a dram that has something for everyone. (SRP, $50)
Diabetes is a condition that affects every part of life, including one of the biggest parts of anyone’s life – what you cook and eat. In the past, people living with diabetes didn’t have a lot of guidance on how to make food that’s good for them taste good. But lately, authors of all stripes are writing cookbooks with recipes that go for taste while honoring the special guidelines required for a diabetic-friendly regimen. Here are two for your consideration.
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The 4-Ingredient Diabetes Cookbook: Simple, Quick and Delicious Recipes Using Just Four Ingredients or Less!, by Nancy S. Hughes. This cookbook is good for anyone who’s in a hurry to make a decent meal without investing too much time and effort. The Salmon with Lemon-Thyme Slices (p.147) made a nice entree for family dinner, though I had to throw the fish in the microwave before serving because the length of time stated in the recipe left it mostly raw. Came out fine, then, and everyone enjoyed. You may find a few trusty treasures in this book that will become regular go-to recipes in your repertoire – like the Toasted Pecan and Apple Salad (p.75) or the Chicken Kale Salad with Fresh Ginger Dressing (p.36). Simple, simple, simple is the key – lots of grilled meat and poultry, tricks for fancying up ready-made salad dressings, and so on.
The section near the beginning of the book called “Make the Most of All Your Meals” has some great ideas for simplifying your cooking life and getting more out of what you do make. The “cook’s tips” given on pages throughout the book either explain why the recipe is written as it is or give some good idea about how to make sure the dish turns out well. Every recipe gives full nutrition data as well as diabetic exchanges and choices. Occasionally you’ll find good tips for substituting, e.g., instead of 1 teaspoon of honey you can use 1 teaspoon packed dark brown sugar and 1 teaspoon of water.
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You’ll probably notice as you page through the book that some of the recipes fudge a bit on the “4 ingredients only” claim in the title. But that’s okay – ingredients like water, salt and pepper shouldn’t have to count against the 4-rule anyway. In paperback ~$13 on Amazon.
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Switch It Up: A Fresh Take On Quick and Easy Diabetes-Friendly Recipes For a Balanced Life, by Corinne Trang. This book is for people who want to spend a little more time putting their food together and are willing to try new vegetables and combine different foods in some unique ways. The photographs are positively inspiring – they make you feel absolutely this food will be worth the time it takes to make. And in case you really want to think outside the box, the suggestions of other recipes in the book to pair with each dish give you new ways to look at what to serve together. The international inspirations result in unique takes on common dishes, e.g., the Spicy Miso Guacamole (p.22) pairs the lightest, least salty version of Asian miso with lime-and-sriracha spiced avocado of warm climes. And here’s a unique combo – julienned raw zucchini with prunes, dressed in a soy-ginger-sriracha dressing (p.8). The recipe for Ginger Lobster Salad (p.86) is really simple but intriguing with a very light dressing that also includes ginger, soy and sriracha along with rice vinegar. Like so many in this book, it looks deliciously appealing in the photo.
While soups and some other items can be frozen, many of these recipes are best served very fresh. Yet most of the ingredients here are portioned to serve 8. If you are a single or a couple. those extra 4 to 6 servings of every recipe might very well go to waste, so be aware you may have to calculate and then cut the ingredients in half or thirds in order to eat the dish fresh. As in all good cookbooks for diabetics, every recipe gives diabetic exchanges and choices and full nutrition data.
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Fifty internationally inspired recipes with professional close-up photographs of items clearly styled by a food artist. It’s a beautiful thing. Proceeds from sales of the book support the American Diabetes Association. In paperback ~$11 on Amazon.
I love to cook. I love to eat good food. As age has begun creeping up, my granddaughter’s growing older, and I keep learning more, I find myself thinking more and more about the nutrition in the things we eat. I happen to be lucky enough to love vegetables, which many people don’t – including most kids – so it’s not hard for me to get my big doses of vitamins with pure vegetables like tomatoes (according to my Fitbit food tracker, they are the #1 food I consume across all meals every day of the week), orange squashes, romaine, kale and spinach, to name a few. But that just doesn’t work for a lot of folks – some of whom may also have physical conditions that require special consideration in their meal planning.
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Below are three books I’ve recently been asked to review, and I gotta tell you, these are all three excellent books for eating delicious and nutritious foods every day of your life – one addresses stomach issues, another diabetes, and the third is about just plain wonderful recipes that also give you tons of extra nutrients. Five stars for all three.
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The pH Balance Health & Diet Guide for GERD, IBS & IBD: Practical Solutions, Diet Management and 175 Recipes, by Dr. Fraser Smith BA, ND, Susan Hannah BA, BScH, and Dr. Daniel Richardson BS, MSc, PhD, DAANC, CNC. This is a carefully researched guide to helping people with certain disruptive gastrointestinal (GI) disorders. It gives the science behind the digestive system and detailed explanations about how highly processed foods acidify your system, as does a diet high in meat, dairy and sugar. Here are a few of the questions the book answers: Why acidity can contribute to illness in most body systems; why the Western diet is so poorly balanced for pH; and what you can do about it.
For some people, the initial explanatory section and the many boxes giving more science may be too much information. But if you are suffering from a GI disorder, you want relief. And the suggestions for balancing your system make sense; the recipes are clear and uncomplicated. Plus, we think you’re going to just plain like the food. Check out the recipe for Crispy Coated Veggie Snacks (p. 195) that has you dip zucchini, sweet potatoes, etc. in yogurt, then breadcrumbs and bake. You can make your own Multi-Seed Energy Bars (p 194) with quinoa, sunflower and sesame seeds and puffed rice or millet with sweeteners like natural cane sugar or brown sugar and pure maple syrup or brown rice syrup. Orange French Toast (p. 179) uses orange juice and optional orange liqueur in the soak mix plus an Orange Marmalade Sauce with honey and orange liqueur (or not). Mmm. Don’t you want a piece right now? Paperback on Amazon ~$21.
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Whole Cooking and Nutrition: An Everyday Superfoods Approach to Planning, Cooking and Eating with Diabetesby Katie Cavuto. Thorough, user-friendly science and recipes for diabetics and anybody else who appreciates delicious foods that happen to be healthy, too. The author’s Italian, so there are some wonderful recipes that feature those full-flavor ethnic secrets. She offers a whole section on how to make your own way-healthier versions of pantry staples like tomato sauces, applesauce, nut milks, spice blends and other special dressings and spice-up-your-dishes condiments. Think: Everyday Roasted Garlic (p. 64) which she says you can spread on crackers, whisk into dressings, sauces and dips and swap out for fresh garlic in soups and baked dishes. You simply bake it with olive oil, squeeze out the cooked cloves, cover with a bit of oil and keep in the fridge for two weeks. You’ll feel virtuous for the nutrition and happy with the taste. Plus she gives a great recipe for using it: Garlicky Grilled Pork Chops with Navy Beans (p. 214) that also includes fresh lemon juice, lemon and orange zest, her Herb Oil (p. 60), parsley, canned navy beans and her Olive Tapenade (p. 113).
The Sweet Potato Oats (p. 96) breakfast dish amps up the nutrition of a bowl of oatmeal with the addition of almond milk and sweet potato puree (you can use canned) and is seasoned with vanilla, cinnamon and maple syrup. The Chicken Sausage and Lentil Soup (p. 184) with Swiss chard, seasoned with thyme and fennel seeds, is her Italian family’s lower-fat version of a classic.
Cavuto’s vegetable sides and mains offer some unique ways to put life into potatoes, red pappers, spaghetti squash (with walnut arugula pesto!) and more. Think about Roasted Cabbage “Steaks” with Vinaigrette (p. 150) – thick center cuts basted with vinaigrette and baked. The recipe for Roasted Green Beans with Smoked Paprika (p. 137) introduces a brilliantly easy way of seasoning and then cooking them in a very hot oven and dressing with a bit of fresh orange juice. All simple and delicious. Each recipe also gives full nutrition info plus the diabetic exchanges. Kindle $8, paperback $13 on Amazon.
Sneaky Blends: Supercharge Your Health with more than 100 Recipes Using the Power of Purees, by Missy Chase Lapine, The New York Times Bestselling Author of The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids’ Favorite Meals. This and her other books are based on a brilliant idea: that you can add bales of nutrition – and serious extra flavor – to almost any recipe by using a super-nutritious puree of vegetables and/or fruits as one of the ingredients in a recipe. And she proves it with recipes for everything from appetizers, dips, salads and soups to entrees and desserts.
I gave up eating pancakes a couple of decades ago when I discovered they left me starving an hour after I’d eat them. But my 9-year-old granddaughter loves pancakes – and generally eats the usual ones that are nothing but a load of empty calories and carbs. Lapine puts her Cinnamon Oat Protein Pancakes recipe (p. 123) on nutritional steroids by including 1/4 cup of Carrot-Sweet Potato “Base Blend,” (p. 86) some oatmeal and a couple of scoops of vanilla protein powder into the batter that’s also made with ricotta cheese, cinnamon, vanilla, and a tablespoon of maple syrup (yes, in the batter). I’m telling you, I can’t wait to make these even for myself.
Lest you freak out about the whole “base blend” concept – which seems to imply a bunch of extra work – Lapine gives ideas to substitute in a pinch (for example, baby food), though she points out that the original purees (most of which sound fairly simple to make like spinach-blueberry) are superior in nutrition and flavor. The idea is to combine a vegetable and fruit (2 veggies in the case of sweet-potato/carrot) and puree them together. She recommends using time-saving frozen versions of many veggies like sweet potatoes, carrots and butternut squash (for this last, she also gives a smart and easy new way to prepare). Adding purees to original salad dressing recipes, she says, ups the nutrition sufficiently that you “don’t have to eat your weight in greens to get your daily allowance.” {smile!} Check out her All Hail Eggless Caesar Dressing (p. 182, uses her Cauliflower Base Blend) on raw kale with grated hard-boiled eggs. Or her Raspberry-Beet Vinaigrette (p. 187) on arugula with goat cheese. Kindle $15, paperback $13 on Amazon.