Tuesday, December 12, 2017
Cooking

Books That Cook: 'Allergy-Free and Easy Cooking,' 'Haute Potato' and 'Open Range'

TITLE: Haute Potato by Jacqueline Pham (Adams Media, 2013; $18.95)

GENERALLY SPEAKING: If you or a cook you know loves spuds, this single-topic cookbook is a good buy. It's billed as a gourmet cookbook with 75 recipes that run the gamut of cuisines from French to Greek, with some Irish, Indian, Latin American and standard USA specialties thrown in. French techniques are prevalent and the recipes have many steps and often ask for ingredients that new cooks won't be familiar with. This is a book for experienced cooks. Even though potatoes are served mostly as a side dish, the effort needed for these recipes transform them into the main event. Plan on making one of the recipes and serve with a simply grilled or baked protein. Many of them are meals in themselves.

FOR: Potato lovers with kitchen skills and vegetarians who don't mind a cookbook with some meaty recipes, too.

RECIPES: Traditional Samosas, parsley and walnut pesto roasted potatoes, spinach gnocchi lasagna, sweet potato brioche, hasselback potatoes with sauce verte, sweet mashed potatoes with maple syrup roasted bananas.

Janet K. Keeler, Times food and travel editor

TITLE: Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish and Sesame by Cyble Pascal (Ten Speed Press, 2012; $22)

GENERALLY SPEAKING: If you have a family member or friend with food allergies, this cookbook is worth a look. While some of the ingredients may be foreign to those without food sensitivities, if you cook this way regularly you will know exactly where to find them. There is a great variety — really more than anyone without food allergies would ever imagine.

FOR: Those with food allergies and/or people who cook for them.

RECIPES: Beef and broccoli stir-fry, pasta salad, chipotle turkey chili, chicken fried rice, portobello shepherd's pie, mu shu pork, homemade gnocchi, pulled barbecue chicken sandwiches with classic coleslaw, black bean and cheese quesadillas with roasted green chiles.

Ellen Folkman, Times correspondent

TITLE: Open Range: Steaks, Chops & More from Big Sky Country by Jay Bentley and Patrick Dillon (Running Press, 2012; $32.50)

GENERALLY SPEAKING: This is one of those cookbooks for which you need to bring your appetite. While there are recipes for sides and such, this cookbook is really all about beef, lamb, bison, pork and more. There are many color photos of recipes but the great photography is in the scenes of Big Sky country. The food photos are mouth-watering and will make you hungry.

FOR: Hearty eaters. These are big, filling and hearty recipes. Adventurous eaters and hunters will enjoy this book too because of the recipes for venison, elk, wild goose and more.

RECIPES: Sheepherder-style smashed garlic chicken, Andouille and cranberry corn bread stuffing, baked brown rice, leftover roast beef hash, rack of lamb with Dijon herb crust, chuck wagon chili, slow-cooked pork shoulder with pomegranate molasses rub.

Ellen Folkman, Times correspondent

 
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