Monday, December 18, 2017
Cooking

New cookbooks: Country stars' faves, vegetables, Southern recipes

TITLE: Country Music's Greatest Eats — Recipes and Riffs From Country's Biggest Stars with Tanner Latham, presented by CMT (Oxmoor House, $24.95, 272 pages)

GENERALLY SPEAKING: Many of the recipes in this cookbook have been handed down in families to the country stars. Given the huge Southern food influence, you'd think these recipes would be full of butter and all fried. Not so. While I wouldn't say all of them are healthy, most are not loaded with the fat we've all come to know from Southern cuisine.

COUNTRY STARS FEATURED: Amy Grant, Alan Jackson, Wynonna Judd, Scott McCreery, the Oak Ridge Boys, Randy Travis, Chris Young, Miranda Lambert, Zac Brown Band and more.

FOR: Anyone looking for good, home-style comfort food. There are lots of Southern-influenced recipes here along with a few other ethnic styles thrown in for good measure. These recipes are suitable for all skill levels.

RECIPES: Aunt Donna's Chicken and Noodles, Avocado and Feta Dip, Serrano Pepper Burgers, Great-Grandma Cookie Cooke's Brunswick Stew, Cheesy Potato Soup With Almonds, Quick and Easy Hot Water Corn Bread, Mom's Gumbo, Goat Cheese and Arugula Frittata, Orange Dreamsicle Cake, Grace's Favorite Broccoli-Rice Casserole, Melting Moments and Honey-Rhubarb Pie.

TITLE: Tupelo Honey Cafe by Elizabeth Sims with chef Brian Sonoskus (Andrews McMeel Publishing, $29.99, 226 pages)

GENERALLY SPEAKING: This is the second cookbook from Tupelo Honey Cafe, which is based in Asheville, N.C., and has seven other locations in North Carolina, South Carolina and Tennessee. Inside, you'll find 125 recipes inspired by the flavors and history of the Blue Ridge Mountains. Beautiful color photographs and charming stories will transport you on a mini-vacation to the mountains. This cookbook will whet your appetite in more than one way.

FOR: Those home cooks who tend to cook toward healthy. This is not to say all the recipes are healthy but many are, and most use fresh ingredients.

RECIPES: Bronzed Catfish With Creole Mustard Sauce, Comforting Chicken Carbonara Casserole, Deep-Fried Macaroni and Cheese With Tomato Jam and Red Onion Marmalade, Tupelo Honey Buttermilk Biscuits, Maple Cinnamon Granola, Summer Corn Skillet Cakes, Root Beer and Molasses-Braised Beef Short Ribs, Blueberry Chipotle Flank Steak, Low-carb Baked Spaghetti Squash, Smoked Sunburst Trout Dip, Pistachio-crusted Sea Bass With Tomato Curry Broth, Maple Sweet Potato Bread Pudding, Heavenly Butter Almond Strawberry Tart and Taste of Summer Peach Blueberry Cobbler.

TITLE: Brassicas — Cooking The World's Healthiest Vegetables by Laura B. Russell (10 Speed Press $23, 168 pages)

GENERALLY SPEAKING: Brassica, according to Merriam-Webster, is any of a large genus (Brassica) of Old World temperate-zone herbs (of the mustard family with cylindrical pods. This cookbook focuses on a variety of these vegetables with fresh recipes. Most ingredients are readily available. Many brassicas are considered super-foods, meaning they are high in good-for-you nutrients.

FOR: Those who love to cook healthy with fresh ingredients. The flavors incorporated in these recipes are bright and intense.

RECIPES: Quick Collards Saute, Mustard Greens With Caramelized Sweet Onion, Cauliflower With Salsa Verde, White Pizza With Arugula and Prosciutto, Broccoli Rabe With Romesco Sauce, Chinese Broccoli With Ginger and Oyster Sauce, Roasted Cauliflower With Pickled Peppers and Mint, Smoky Kale Salad With Toasted Almonds and Egg, Rustic Vegetable Soup and Lemony Broccoli Chop.

Ellen Folkman's cookbook review column appears monthly in Taste.

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