Books
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The PESTO Cookbook By Olwen Woodier, 2018224 PagesFull-Color Photography Throughout$16.95 US/$25.95 CAN/€12.99 UKISBN 978-1-61212-765-1Storey Publishing210 Mass MoCA WayNorth Adams, MA 01247(800) 793-9396
storey.com
hachettebookgroup.com/imprint/storey
THE PESTO COOKBOOK BY Olwen Woodier
The PESTO Cookbook contains 116 recipes for creative herb combinations and dishes bursting with flavor.
GO BEYOND BASIL! Liven up any dish with a versatile array of pestos, pastes, and purées showcasing fragrant herbs and timeless flavors from around the globe. From Parsley-Fennel Pistou and Ginger-Peanut Pesto to Tomatillo-Sunflower Salsa Verde and Sweet Pepper, Almond, and Chive Romesco, learn how to create 49 simple and delicious puréed sauces using just a few fresh ingredients. Pesto recipes invite gardeners and fresh-herb enthusiasts to try new, unexpected combinations.
An additional 67 recipes encourage you to incorporate pestos into soups, salads, pastas, entrées, and even dessert!
RICH ROSENDALE, certified master chef, co-host of CBS’s Recipe Rehab, and co-owner of Roots 657 Cafe & Market in Leesburg, VA, says, “Full of fun and relaxed – yet inspired – recipes, this book is a must-have for pros and home cooks alike.”
OLWEN WOODIER is the author of eight cookbooks. A 10-year certified Master Gardener and a food writer for more than 35 years, she grows a bounty of annual and perennial herbs, vegetables, and fruits at Glenfiddich Farm on the outskirts of Leesburg in Loudoun County.
.jpg&height=271 "Peaches And Other Juicy Fruits Book")
PEACHES AND OTHER JUICY FRUITSFrom Sweet to Savory: 150 Recipes for Peaches, Plums, Nectarines, and ApricotsBy Olwen WoodierStorey Publishing, July 2004186 Pages; Two-Color; Illustrations Throughout$10.95 Trade PaperbackISBN: 1-58017-499-X
Contact: Storey Books, MATelephone: (413) 346-2185hachettebookgroup.com/imprint/storey
Savor the sweet tastes of stone fruits with dozens of recipes that capture the exceptional flavors of peaches, plums, apricots, and nectarines in traditional muffins, pies, and tarts, as well as savory dishes that highlight these luscious fruits. Celebrate the harvest and experience the tastes of summer all year long with PEACHES AND OTHER JUICY FRUITS by Olwen Woodier.
Nothing evokes thoughts of summer like the flavor of sun-ripened, fresh-from-the-tree, sweet-as-honey stone fruits. Apricots, peaches, nectarines, and plums capture the essence of summer, and whether they are fresh, frozen, or preserved, they add a special sweetness to meals, snacks, and desserts all year round.
In PEACHES AND OTHER JUICY FRUITS, award-winning cookbook author Olwen Woodier adds an imaginative peachy twist to tastes from around the world, bringing unexpected depths of flavor and a lighter, fresher taste to 150 through-the-menu recipes.
These luscious fruits naturally call to mind baked goods such as crisps, cobblers, pies, and tarts – traditional favorites are represented here with recipes such as Fresh White Peach Tart and Seasonal Crisp with Mixed Stone Fruits. Preserves are inevitable from any bountiful harvest, and recipes for these are included as well. Peach Butter or Nectarine-Blueberry Jam brings pure pleasure to a slice of bread and peanut butter.
They can also be pulled out of the freezer or off the shelf in the dead of winter and turned into a memorable dish that recalls the flavors of summer.
Fresh peaches, nectarines, apricots, and plums are ideal for adding flavor and moisture to quick breads, muffins, and other baked treats. Start the morning with Honey-Apricot-Almond Muffins or serve Peach-Jalapeno Corn Bread alongside your next batch of chili, and you’ll see how perfectly stone fruits complement many flavors – sweet and savory.
Also perfect as exciting additions to salads and soups, nectarines and plums shine in Chicken Salad with Nectarine and Kiwi or Bishop’s Plum Soup with Tarragon and Mascarpone. Or try the sweet flavors of summer fruits in wraps, quesadillas, and sandwiches. The Apricot and Mushroom Brie Quesadilla makes a quick, delicious lunch for guests.
Fruit sauces and salsas, such as Apricot-Orange-Cranberry Sauce, add spice and flavor to grilled meats, seafood, and vegetables, and, of course, they make great toppings for desserts. Fried Plantains with Fruit Salsa will please any crowd. Stuffings make terrific side dishes or fillings for grilled peaches and nectarines, as well as mushrooms, sweet peppers, poultry, pork, and other dishes. Next Thanksgiving, try Woodier’s Brandied Peach Stuffing instead of plain bread stuffing.
Flavors burst when summer fruits are grilled, sautéed, or roasted. Served as an appetizer or a meal, Chicken Peach Satay is an exciting twist on the traditional Asian favorite. Fruit gives a natural sweetness to Shrimp-Fruit Stir-Fry with Noodles, and Wendy’s Stuffed Portobello Mushrooms make a hearty side dish to accompany tofu, chicken, or beef.
Enhancing this luscious cookbook are fascinating sidebars. Woodier relates stories about the history and folklore of stone fruits and offers information on rare varieties and specialty hybrid breeds. Also included is an exhaustive fruit-variety guide, as well as nutritional information and practical advice on everything from picking to peeling. Packed with food lore, nutritional information, cooking tips, and 150 recipes, PEACHES AND OTHER JUICY FRUITS is a cookbook you will use to savor the flavors of summer all year long.
The award-winning APPLE COOKBOOK contains an unusual collection of recipes using America’s favorite fruit in beverages, appetizers, snacks, brunch, entrées, and of course, desserts. It also includes apple-buying tips, taste comparisons, and instructions for preserving.
Honey Crisp. Puritan. Fuji. Twenty-One. Rhode Island Greening. Newtown Pippin. Jerseymac. What’s a cook to do with the varieties of apples appearing at supermarkets, orchards, and farmer’s markets all over North America?
The answer can be found in many glorious ways in APPLE COOKBOOK by Olwen Woodier, complete with 142 recipes for breakfast, lunch, dinner, and desserts. While apples are synonymous with autumn, they are available year-round, are grown from coast to coast, and are offered in more than 300 varieties.
Although they often bring to mind sweet desserts, such as pies and cakes, their superb texture and flavor can also be used to great effect in savory dishes. In fact, of all fruits, there may be none that better complements other foods, which may explain why apples are so often paired with pork, fowl, and sausage dishes. Grated, sliced, or cubed, an apple adds instant flavor to a dish and never overwhelms the other ingredients.
An apple a day probably will help to keep the doctor away. It’s a fruit packed with vitamins, minerals, and fiber – all that with comparatively few calories. And apples are a versatile fruit – as tantalizingly delicious in beef and apple deep-dish pie as in the traditional dessert pie. As one of our astute Storey readers put it, “Apples are so good for you and so inexpensive, how could you not use these recipes?"
First published in 1984, the Tastemaker Award-winning APPLE COOKBOOK has been completely revised and updated with many new recipes. In addition to the mealtime recipes for breakfasts, appetizers, soups, salads, side dishes, entrées, and, of course, desserts, you’ll find ideas for apple beverages, preserves, and chutneys.
There are special sections on apple history; how to buy and store apples; apple varieties (including heirlooms) and their best uses; apple, wine, and cheese combinations; apple lore (did you know that apples are a natural mouth freshener?); and advice for apples that are best eaten out of hand. It’s the perfect way to enjoy the fall harvest all year long.
“If, in fact, an apple a day keeps the doctor away (and there is considerable evidence to support this view), then Olwen Woodier is my kind of doc.”
-Burt Wolf, Public Television
“Blissfully simple, every recipe begs to be made. This is American cooking at its best -- original, unpretentious, truly appealing.”
-Sally Koslow, Former Editor of McCall’s
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