Endangered Recipes: Too Good to Be Forgotten
Author: Lari Robling
Great recipes are family treasures and America’s culinary legacy. But what should be enduring heirlooms are easily lost—gone out of fashion, or locked up in one cook’s recipe box. Endangered Recipes showcases dishes in danger of extinction—homey favorites, the kind of food eaten on the summer porch, at the neighbor's house, or with your grandparents. Lari Robling unearths almost-forgotten classics such as Welsh Rarebit, Green Goddess Dressing, and French Onion Dip. The recipes she’s collected reflect the extraordinary range of American cooking, from Parker House Rolls to Crispy Fried Chicken to Rice Pudding. This new paperback edition includes 80 recipes, along with Robling’s cooking memories and great food stories, sidebars that spotlight people who are "recipe rescuers," and a guide to preserving your family’s food legacy. Now is the perfect time to begin saving—and savoring—these beloved dishes.
Go to: Toast to Omaha or Wheat Free Gluten Free
Small-Batch Baking
Author: Debby Maugans Nakos
Perfect for romantic occasions, small households, or just whipping up something for the kids when they come home from school, Small-Batch Baking delivers more than 225 smashing, small-yield recipes for all types of baking.
Publishers Weekly
Even the most enthusiastic home bakers may admit there are times when they really only need a few muffins for breakfast or a couple of cream puffs for a dinner party-not a dozen or more of each. When standard recipes won't reduce neatly (how do you halve an egg, for example?), frustration ensues. Nakos, a Shape, Southern Living and Cooking Light contributor, takes more than 250 classic cakes, pies, cookies, cobblers, puddings and breads and downsizes their proportions to yield just the right number of goodies for small families, singles, newlyweds, empty-nesters or the leftovers-averse (do such people exist?). Nakos certainly is creative: she uses tin cans to bake two-layer coconut cakes and chocolate cakes, jumbo muffin tins for Peach Pie and Pineapple Upside-Down Cake, and small loaf pans for Moist Fudgy Brownies. Meanwhile, a full-size loaf pan turns out Mississippi Mud Cake or Gingerbread Roulade, and one regular baking sheet does the job for Cinnamon Hazelnut Biscotti. Small-batch baking as formulated by Nakos is liberating: with quick mixing, baking and clean-up times, the whole process of producing, say, eight Pecan Snowball Cookies for tea time, or two Honey Apple Oatmeal Crisps for a sweet breakfast, is less overwhelming. (Dec.) Copyright 2004 Reed Business Information.
Library Journal
Food writer Nakos started baking in small batches so she wouldn't have to face the temptation of leftovers. Here she provides recipes for all sorts of diminutive desserts, from White Chocolate Layer Cakes to Petite Pear Tartes Tatins to miniature Sweet Potato Bundt Cakes. Her layer cakes are baked in soup cans, and her upside-down cakes in muffin tins; most recipes make two or three servings. While some of these desserts are quicker than their bigger versions, some take almost as long to prepare, so bakers with more self-control may prefer to stick to recipes that yield larger quantities. On the other hand, busy moms will certainly find the idea of small-batch cookies made from start to finish in minutes very appealing. And many dessert lovers will find these little sweets quite charming-who could resist the idea of her very own Chocolate Birthday Cake? For all baking collections. Copyright 2004 Reed Business Information.
What People Are Saying
"Here's the perfect solution to dessert for you and that special someone."
—Holly Clegg, author of the Trim & Terrific cookbook series
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