Recently
A Pure, Simple and Delicious View of the Pacific Northwest
"Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest" by Kurt Beecher Dammeier (Clarkson Potter, $32.50)
If you're planning a vacation this season to the Pacific Northwest, Kurt Beecher Dammeier's "Pure Flavor: 125 …Read more.
Let Other Mom Expert Bakers Help Out Your Mom This Mother's Day
"The Taste of Home Baking Book: Timeless Recipes from Trusted Home Cooks" (Reader's Digest, $29.95.)
Do your mom and yourself a favor this Mother's Day and give the lady of honor a copy of the classic cookbook "The Taste of Home …Read more.
An "Ethical" Kitchen Never Goes Out of Favor -- or Flavor
"The Ethical Gourmet" by Jay Weinstein (Broadway book originally $18.95; current Kindle and Nook editions $14.99)
If you feel ignorance is bliss when it comes to your knowledge about the foods you eat, then "The Ethical Gourmet" …Read more.
Fun Equaled Fondue in "Mad Men" Days
"Fondue" by Lenny Rice and Brigid Callinan (Ten Speed Press, $9.95)
The always anticipated new season of AMC's award-winning 1960s drama "Mad Men" recently got underway and, if last year was the one that the slick New York City …Read more.
more articles
|
Ring in Spring With Scrumptious Pizzas on the Grill"Pizza on the Grill: 100 Fiesty Fire-Roasted Recipes for Pizza & More" by Elizabeth Karmel and Bob Blumer (Taunton, $16). It's a good sign that Elizabeth Karmel barbecues year-round on the balcony of her Chicago loft. The kind of enthusiasm and dedication needed during freezing Midwestern winters is what you want in an author thinking up 100 "feisty" fire-roasted pizzas. If some of the entries in her book, "Pizzas on the Grill," seem downright surreal (Port-Drizzled Fig and Stilton pizza that's an after-meal sweet cheese course; or one that's smoked salmon sitting atop creamy garlic cheese, for instance) it's probably the influence of co-author Bob Blumer. Millions of cookbook readers and TV viewers know him as the Surreal Gourmet, owner of one wicked culinary imagination. Their passion for pizza is catching. Once you pick up the book, it will be hard to put down.
The crusts are appealing because of their rustic flame-kissed appearances and irregular shapes. They scream homemade, even if you use store-bought dough. No one will think this is a delivery take-out meal — even more so if you include some of the suggested crust add-ins, such as chopped fresh herbs, grated citrus zest or chopped nuts or seeds. The grill leads to fun things you can do with the toppings, too. You can blister your corn for a corn, asparagus and pesto pizza; fire-roast garlic, tomatoes, peppers and walnuts for various pies, and caramelize pears for a nutty dessert pizza. The voluminous sides are just as splashy. A grilled watermelon salad is bursting with olive oil, lime juice, cayenne pepper, fresh mint and feta cheese, and an appetizer of Thai hot chile-lime cashews is as addictive as any of the pizzas.  
|
||||||||||||||||||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
