Cookbooks are my steamy novel. I get engrossed in reading the good ones. Take them to bed with me and dream dreams of perfect sauces, sublime soups, and stunning soufflés.


I’ve just had to add shelves to my kitchen to accommodate my ever-growing assortment of cookbooks – and that despite a regular and ruthless culling and  clear-out. Any of the books we reveiw and/or recommend can be purchased though our on-line book store.

This Christmas bliss! Three new books that are proving to be  engrossing. There was a fourth and we’ll get that out of the way first. Mastering the Art of Chinese Cooking - Eileen Yin-Fei Lo. This book lacks charm, humor and practicality. Perhaps if one were training to open an authentic Chinese restaurant it might serve some purpose but for the home cook it is terrifying! I'm an accomplished cook. I bought this for my daughter, also a fine cook, after hearing it reviewed on NPR. Sad to say it is not for anyone other than a professional and then a professional who can get his/her hands on live shrimp or carp; spend days making a sauce; scour China town for 5 pig feet; and scale the cliffs of Taiwan for spittle laced bird nests! Cooking should not be intimidating. This book offers the home cook no safety net. It will make for fun dinner party story telling.


Now for the good stuff! The Pleasure of Cooking for One – Judith Jones. This is a novel-sized book; clearly written; ultra practical and so far the recipes and left-over suggestions I’ve tried have been first-rate.  Vegetable Sushi Rice Salad, and  Couscous with Lamb, Onions and Raisins.  Judith Jones was the editor who introduced Julia Child's books to America. Her book is laced with personal opinion and anecdotes – a treasure for anyone cooking for one.

Gourmet Today edited by Ruth Reichl – this book is a last hurrah for the famed editor of Gourmet Magazine – it came out at the same time that Conde Nast pulled the plug on Gourmet (Boo, hiss!)  The book is a treasure trove of tried, refined and tried again recipes. It’s a lot like Julia’s Mastering the Art of French Cooking in that by following the recipes faithful you will triumph. I’ve tried three recipes – Rack of Lamb with Sauce Provencal . It was sublime. I’ve made it twice.  As I write this the Split Pea and Ham Soup is re-heating for lunch. Again, full of knockout flavor that elevated what can be a ho-hum soup to “more please.”   Dried Figs with Balsamic Vinegar, Mascarpone and Walnuts made a non-traditional but scrumptious Boxing Day Dessert.


I’ve saved the most fun book for last. Asian Dumpling – Andrea Nguyen.  If you’ve ever wanted to master Gyoza, surpise guests with perfect Spring Rolls,  indulge in feather light Samosa and make Dumplings to die for – then this book should be in your kitchen – or at least on your bedside table. Mouthwatering recipes had me heading for the 17th. Street market yesterday to stock op on the recommended essentials; I’m making Chicken Curry steamed buns today to take to a New Year’s Eve party. I’ll keep you posted in the c4w Blog.

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