Nonfiction Book Reviews
Page Two of FourJulia and Jacques Cooking at Home by Julia Child and Jacques Pepin
Knopf, September 1999.Hardcover, 430 pages.
ISBN: 0375404317.
Ordering information:
Amazon.com.
Legendary chefs Julia Child and
Jacques Pepein provide recipes
and cooking tips in this rare dual-chef
treat. Julia and Jacques share their
favorite recipes for different types
of food, offer suggestions for cooking
and occasionally politely disagree
on the way to cook certain foods --
but it's all in good fun. Each
recipe contains detailed
instructions and ingredients and
many recipes contain full-color
photographs of the food. Photographs
and step-by-step procedures are also
included to highlight certain food
and prepartion steps such as carving
meat, making an omelet, preparing
vegetables, cutting salmon
and pastry bag techniques.
Some of the recipes include: New England
Chicken Chowder (Julia), Chicken Noodle
Soup (Jacque), Classic Omelet (Julia and Jacque),
Eggs Benedict (Julia), Scallop Souffle (Jacque),
Ceaser Salad (Julia), French Potato Salad (Jacque),
Seafood Bread (Jacque), Mashed Potatoes (Julia
and Jacque), French Fried (Julia), Artichokes (Julia
and Jacque), Sauteed Mushroom (Julia and Jacque),
Tomotoes Provencal (Julia and Jacque), Salmon in
Potato Case (Jacque), Poached Snapper (Julia and Jacque),
Roast Chicken (Julia and Jacque), Chicken Pot Pie (Jacque),
Hamburgers (Julia and Jacque), Steak au Poivre (Julia and
Jacque), Top Blade Steak (Jacque), Pot Roast (Jacque), Sauteed
Pork Chops (Julia) and Crepes (Julia and Jacque).
Cooking at Home is a wonderful cookbook filled with tips from Julia and Jacques, fabulous recipes and a delightful atmosphere. A remarkable cookbook that is sure to inspire any amateur chef in the kitchen.
In a Vermont Kitchen by Amy Lyon & Lynne Andreen
HPBooks, September 1999.Hardcover, 406 pages.
ISBN: 1557883165.
Ordering information:
Amazon.com.
In a Vermont Kitchen is a collection
of original Vermont country-style
recipes from authors Amy Lyon
and Lynne Andreen.
Lynne Andreen is the founder of Uncle
Dave's, a Vermont specialty food
business.
Each chapter in the book highlights
a specific food. Apples, berries,
cheese, chicken, corn, cows, deer,
game birds, honey, mushrooms,
pumpkin, roots, squash, tomatoes
and trout are some of the foods
for which recipes are provided.
Some of the recipes listed include:
fresh apple butter, blueberry coffeecake,
savory four-cheese cake, goat cheese smear,
drunken apple chicken, corn and tomato chowder,
roast beef hash, lamb kabobs, deviled eggs,
ultimate french toast, game bird stroganoff,
honey biscotti, maple pickled pears,
wild mushroom bisque, pumpkin
dumplings, roasted garlic, harvest stew,
fried green tomatoes, smoked fish pie
and smoked trout paté. In addition
to cooking instructions and ingredients,
recipe listings also include illustrations, anecdotes
and historical facts and stories about
the state of Vermont.
In a Vermont Kitchen is a unique and fun cookbook that provides recipes using foods for which Vermont is well-known. If you are looking for some good, hearty recipes, then this is the book for you.
Nonfiction Reviews
Page One | Page Two | Page Three | Page Four
Return to the February 2000 issue of The IWJ.
More from Writers Write