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New Cookbooks - Good to the Grain and HAM: An Obsession with the Hindquarter - Review

Tuesday, March 23, 2010 Posted by Rita A

I have an obsession with cookbooks. Beyond finding wonderful new recipes that are One 2 Try, I can sit and just read a cookbook. You can find so much about the history of cooking or the regional specialties by curling up with a good cookbook.

Here from Abrams Books are two new recently released cookbooks perfect for finding your recipes for Easter Brunches or your family Easter Dinner.

Good to the Grain - Baking with Whole-Grain Flours by Kim Boyce
ISBN: 1-58479-830-0
EAN: 9781584798309
Publishing Date: 3/1/2010
Page Count: 208
Cover: Hardcover with jacket
Illustrations: 35 color photographs; 75 recipes

Good to the Grain is a wonderful introduction into baking with the rich, healthy, whole-grain flours. Author Kim Boyce is a former pastry chef who brings her love of baking to her home kitchen. She began experimenting with whole-grain flours determined to make delicious baked goods her family would really enjoy. Each chapter of her lovely cookbook brings us a different whole grain goodness and how best to utilize it in baked goods. Whole-wheat flour, amaranth, barley, buckwheat, corn, oat and many more flours are discussed in beatuifully photographed chapters. The mouthwatering recipes are incredible. I would love to work with some of these whole-grain flours. In the Amaranth chapter there is a Muscavado Sugar Cake the looks decadent. From the Barley chapter I would love to try the Strawberry Barley Scones. Oh they look so perfect for a brunch. I am not familiar with kamut flour but Kim makes the recipes look so tempting I will have to find some to bake with.

Your mouth will really water in the jams and compotes chapter at the end of the book. Apricot jam, onion jam, pear compote and apple butter grace the pages in this section. I love that they are included to make for tasting on all your bread recipes. What's not to love?

Good to the Grain proves is it easy to work with whole grains and anyone can produce tasty results. Good to the Grain should be a staple in any bakers kitchen.

Ham: An Obsession with the Hindquarter by Bruce Weinstein and Mark Scarbrough
ISBN: 1-58479-832-7
EAN: 9781584798323
Availability: In Stock
Publishing Date: 3/1/2010
Page Count: 224
Cover: Hardcover
Illustrations: 25 color photographs; 100 recipes

Ham - An Obsession with the Hindquarter
This gem of a cookbook made me so hungry. Inside this incredible book are recipes from around the world. Recipes are included from Spain, the American South, and Europe plus more regions. I stopped to drool at the recipe for Jerk-roasted Boneless Fresh Ham served with blueberry ketchup. Doesn't that sound incredibly delicious? I love reading the tidbits of history and the stories of the regions. Who knew ham was so different worldwide? The European method is to dry-cure the hams. These dry-cured hams come in a variety of types matching the tastes of the regions. I would love to make this nosh recipe I found for Quesadilla with dry-cured ham, mango, brie and roasted red peppers. I am definitely making this recipe. I can't wait to taste it. For a more traditional glazed ham, I was drooling over the five different glaze recipes provided. Orange-bourbon glaze, cranberry-port glaze, pineapple-rum glaze and Apple-honey glaze would make a wonderful ham flavor. Mmmmm I can smell the ham cooking now. My only wish for Ham - I really wanted to see more photos. The recipes are so inviting, a photo of more completed meals would have sent me over the edge. The good news is it does contain more than 100 recipes.

You can find both these books, Good to the Grain and Ham An Obsession with the Hindquarter, online at Abram Books, Amazon or check with your local bookstore.

Have a spectacular Easter Dinner this year. With the help of these two new cookbooks, your meal will create memories. And lots of asking for seconds!

Many thanks to Abrams Books for providing the review copies.

Disclosure: I received gratis copies for this review. No monetary compensation was offered or accepted for this post. The opinions above are my own. Others experience may vary.

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  1. fredamans said...

    Do you cook from them? Or just read them? Isn't that a partial review then?