Books That Cook: 'Make Ahead Bread,' 'Fine Cooking Roasting,' more

Published January 12 2015

.TITLE: Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day, Plus Butters & Spreads by Donna Currie (the Taunton Press, $19.95, 201 pages)

GENERALLY SPEAKING: Working with yeast can be intimidating. This cookbook will almost eliminate that intimidation, because very few recipes require you to proof the yeast. All the recipes are make-ahead so they are perfect for any occasion.

FOR: Bread lovers and breadmakers. There is so much variety you will be making breads for breakfast, lunch and dinner. There are recipes for Danish, sweet rolls, hamburger buns and more.

RECIPES: Naan, gluten-free flatbread, whole wheat and Parmesan pizza crust, cherry turnovers, pineapple sweet cheese Danish, crescent rolls, honey-potato buns, pumpkin dinner rolls, gluten-free dinner rolls, white whole wheat honey vanilla buns, peanut butter bread with raspberry swirl, cinnamon swirl bread, savory monkey bread, mini sunflower seed loaves, butter buns and lemon Danish.

. TITLE: Fine Cooking Roasting: Favorite Recipes & Essential Tips for Chicken, Beef, Veggies & More by editors and contributors of Fine Cooking (the Taunton Press, $14.95, 154 pages)

GENERALLY SPEAKING: Roasting is a culinary technique that imparts loads of flavor to your dish. And it's a relatively easy technique even for the newest of cooks. I used to steam asparagus but now I roast it and like it so much better. This new cookbook, from the editors and contributors of Fine Cooking, offers mouth-watering recipes to roast just about any type of meat or vegetables. There is also a chapter devoted to leftovers, making it easy to fix a whole new dish.

FOR: Home cooks who enjoy roasting any type of meat or vegetable.

RECIPES: Roasted shrimp with rosemary and thyme, roasted cod with lemon-parsley crumbs, honey-roasted radishes, pork chops with cider-Dijon pan sauce, glazed pork loin with pineapple-scallion chutney, pesto crusted racks of lamb, beef tenderloin with Roquefort-pecan butter, hanger steak with spicy miso glaze, roasted duck with tangerine-hoisin glaze, maple-glazed roast chicken, basic roasted green beans, roasted Brussels sprouts with wild mushrooms and cream, and sweet potato oven fries with fry sauce.

. TITLE: Pocket Pies, Mini Empanadas, Pasties, Turnovers & More by Pamela Clark (Sterling, $16.95, 159 pages)

GENERALLY SPEAKING: This new cookbook goes way beyond recipes like chicken pot pie and meat pies. Individual servings are still popular, and this book is filled with delicious recipes for easy meals. Not all the recipes are for individual servings though; there are some for larger tarts, etc.

FOR: Those who enjoy pocket foods and individual serving size recipes. These are fun to make and eat.

RECIPES: Onion and smoked cheddar tarts, individual beef Wellingtons, mini vegetable curry pies, Moroccan lamb party pies, veal goulash pies, sausage, egg and bacon pies, curried beef and pea pie, lamb and rosemary pies with scone topping, spicy chorizo and bean pies, creamy bacon and fish pie with potato topping, whiskey-laced mince pies, pear and cinnamon sugar lattice pies, beef shiraz pies and Cajun chicken and corn pies.

 
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