Great Fall Books for Cookbook Lovers

There are so many books out there today for cooks; everything from celebrity cookbooks, to food memoirs, to single subject exposes, to resource guides for chefs, You can really find exactly what you are looking for.

I am a self admitted cookbook junkie, with over 1000 in my library here at the food studios. My assistant Mary also collects cookbooks, housing a respectable number in her tiny abode. We both love pouring over the pages, reading ingredient lists, and then there are the photographs!

This last couple of months a slew of cookbooks have come across our desk here at the Kathy Casey Food Studios, and Mary and I have selected our favorites to share with you. Almost all of these books are out now and available from your favorite bookseller.

Chefs On the Farm: Recipes and Inspiration from the Quillisascut Farm School of the Domestic Arts. By Shannon Borg and Lora Lea Misterly, Skipstone $24.95
Sustainability has never been so delicious. The Quillisascut cookbook is the printed counterpart to Rick and Lora Lea Misterly’s Quillisascut Farm School of the Domestic Arts in Rice Washington. A collaborative effort between Lora Lea- Goat Cheese Queen, Shannon Borg– Food Writer, Karen Jurgensen– Chef Instructor at Seattle Central Community College and Quillisascut School of the Domestic Arts, and award winning photographer Harley Soltes.

The book is divided seasonally, with recipes as well as look at farm life during each season. Beautifully photographed, you instantly settle into sense of time and place. The recipes are explosions of textures and flavors, using local ingredients that are anything but ordinary. A cornerstone for sustainable cooking as well as life on the farm, Chefs on the Farm is more than a cookbook, but a manual for rethinking our approaching food.

Scroll down for a recipe for Cardomom – Apple Stuffed French Toast with Cider Syrup

The Cooks Country Cookbook: Rediscovering American Home Cooking. America’s Test Kitchen, $34.95
With fall comes the desire to create American home-style classics, and what better than to turn to the pages of The Cooks Country Cookbook. Brought to you by the same people behind the popular magazine Cook’s Illustrated, the recipes are tirelessly tested and composed of clear methods to set the home cook up for sure success. Delicious recipes include: Hearty Beef Stew, Corned Beef Hash, and a tempting Chocolate Blackout Cake.

Cooking with Les Dames d’Escoffier: At Home with the Women Who Shape the Way We Eat and Drink. Edited by Marcella Rosene with Pat Mozersky, Sasquatch Books, $35.00
Les Dames d’Escoffier is an international organization of women leaders in food and beverage and hospitality – the organization promotes women into the hospitality fields, making connections through food and provides scholarships. Recipes from Seattle Dames include Braiden Rex Johnson-food writer, Leslie Mackie of Macrina, Fran Bigelow of Frans Chocolates, me-Kathy Casey, and more.

We’re hosting a cookbook release party here at the Kathy Casey Food Studios on October 16th. You’ll enjoy nibbling on bites from the book as well as rubbing shoulders with Seattle’s taste makers. Tickets, which include a signed book, are available from the Dames Seattle website.

Sunday Soup: A Year’s Worth of Mouthwatering, Easy-to-Make Recipes. Betty Rosbottom, Chronicle Books, $19.99
This is a beautiful book and is perfect for the gift giving season! Not just another collection of soup recipes, Betty Rosbottom kicks off the book with a stock chapter, instructing readers on how to make great stock and drilling in the importance of making great stock. The rest of the book is divided up by season. In addition to soups and stocks, there are fantastic recipes for soup perfect sides like Green Bean, Cherry Tomato, and Bacon Salad. Old classics and new exciting flavors incite mouth watering. I’m dying to try the Scallop and Corn chowder or Apple Soup with Crumbled Roquefort and Bacon, yum!

Cardamom–Apple Stuffed French Toast with Cider Syrup
From the Cookbook Chefs on the Farm by Shannon Borg and Lora Lea Misterly

Makes 4 servings

I use hominy bread (a yeasted bread made with a mixture of wheat flour and corn flour) for this recipe; its slightly nutty flavor prevents the dish from being too sweet. If you can’t find it in your local market, a good sourdough works well. Adding the sugar to the apples at the beginning of the cooking process keeps them firmer. For a lower-fat version, milk or half-and half may be substituted for the heavy cream.

Preheat the oven to 200 degrees F.

French toast:
4 Honeycrisp (or other tart) apples, cored, quartered, and cut into ¼-inch-thick slices
4 tablespoons organic sugar (evaporated cane juice)
1 teaspoon ground cardamom
4 tablespoons (½ stick) unsalted butter, divided
4 eggs
½ cup heavy cream
¼ teaspoon vanilla
Pinch of kosher salt
4 slices hominy bread, cut 1½ inches thick

Cider syrup:
1 cup apple cider
1 cup organic sugar (evaporated cane juice)

1. In a small bowl, toss the apples with sugar and cardamom. In a sauté pan over medium-high heat, melt 2 tablespoons of the butter. Add the apples and stir occasionally for about 3 minutes, or until the apples are soft and lightly browned. Remove from heat and cool slightly in the pan.
2. Meanwhile, in a small bowl, whisk together the eggs, heavy cream, vanilla, and salt until frothy. Slice a long slit in each piece of the hominy bread from the top crust to about an inch from the bottom and side crusts. Stuff the bread with the apples; reserve a few apples to garnish the dish. Pour the egg–cream mixture onto a plate and soak the stuffed bread in batches, turning until saturated.
3. Melt 1 tablespoon of the butter in a large sauté pan over medium-high heat. Place two slices of the bread in the pan and cook until brown, about 2 minutes on each side. Remove from the pan and keep warm in a 200-degree oven. Repeat with the remaining 2 slices of bread and butter.
4. To prepare the cider syrup, pour the apple cider and sugar into a small saucepan. Bring to a boil, then reduce the liquid to 1 cup.
5. Serve the French toast warm with butter, the reserved apples, and cider syrup.

Posted by Kathy on October 3rd, 2008  |  Comments Off on Great Fall Books for Cookbook Lovers |  Posted in Books to Cook, Dishing with Kathy Casey Blog, Foodie News, Recent Posts

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