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Author Archive: "Tracey T."

New Cookbooks for January and February: Healthy (and Tasty!) Cooking

Most of the new cookbooks released in January and February tend to fall into the "healthy" and "diet" arenas. Luckily, we live in a time when healthy cooking can be so delicious and filling that we hardly know we are dieting. Not in the mood to diet? There is a short list of dessert cookbooks included below as well.

For dinner last night, I made mini cauliflower soufflés from Ivy Manning's Weeknight Vegetarian: Simple, Healthy Meals for Every Night of the Week. (Not pictured: the other two soufflés that we gobbled down before I thought to snap a shot.)

The soufflés couldn't have been easier. Made with a base of cottage cheese, they didn't require the vigorous beating and careful baking of the usual fancy-pants soufflé. I might call this more of a rustic soufflé. The recipe quite lived up to the concept of being easy to make on a weeknight. Local author Ivy Manning can always be counted on for a thoughtful cookbook. Her recipes are nutritionally well-balanced and sometimes include unconventional ingredients that turn out to be a perfect blend: masa dumplings in chili; a mushroom and chestnut strudel; and, my favorite, apples in a Welsh rarebit!

From Katrine van Wyk, the author of Best Green Drinks Ever, we now have Best Green Eats Ever. I appreciate that Countryman Press has kept the pricing below $20 on this series. This is a rarity in the cookbook world. Author van Wyk includes enough eating-green information to get a beginner started, and there may be a thought or two new to the seasoned hand at healthy eating. (Antinutrients — what are those? See page 20 in her book.) Recipes are simple and well-designed, and almost every recipe comes with a picture. Best Green Eats Ever is a well-rounded and solid cookbook entry into vegetarian eating.


Tracey’s Recipe for Baked Bacon

Editor's note: If there's one thing that's as delightful and delectable as books, it's bacon. Here, our cookbook specialist and On the Table writer Tracey shares her soon-to-be-famous Baked Bacon recipe.

Step One: Do not preheat oven. (This is the most important step to remember.) This ensures the bacon has the long, slow cooking time necessary for this recipe to work.

Step Two: Lay bacon out on a cooking sheet with rolled edges, like a jelly roll pan. Fancy people will want to line their sheets with foil for easy cleaning. I have a dedicated bacon sheet that is always covered with a fine layer of bacon grease.

Step Three: Put the pan in the oven. Now turn on the oven to 400 degrees. Ignore for 16 to 20 minutes, depending on thickness of bacon and how your oven heats.

Step Four: Keep an eye on bacon during the last minutes of cooking, as it can speedily go from delightfully golden brown to dreadfully burnt black.

Step Five: Remove from oven, and enjoy!

This recipe renders a lot of lovely fat to save for another recipe.


Most Popular Cookbooks of 2014

Beauty is in the eye of the beholder, and these are the 2014 top-selling cookbooks at Powell's. Our number one bestseller: Plenty More by Yotam Ottolenghi. Not only does Ottolenghi have THE bestselling cookbook at Powells — he has three cookbooks in the top 10. My favorite, Jerusalem: A Cookbook, has been a bestseller since its release in 2012.

Local regional cookbooks (Portlandia, Pok Pok, Toro Bravo, The Bar Book) represented! The Portlandia Cookbook was just as humorous as I expected it to be, but surprised me by having good recipes as well. I mean, no offense to authors Fred Armisen and Carrie Brownstein, but you guys are known for good music and for being funny, not for your delicious Wild Mushroom and Artichoke Tartines.

DIY cookbooks (Preserving by the Pint, One-Hour Cheese) also held sway in the top 10, which is unsurprising as DIY is as Portland as the aforementioned Portlandia. Additional bonus Portland points awarded to Preserving by the Pint author Marisa McClellan for being Portland-raised, and to One-Hour Cheese author Claudia Lucero for being a current Portlander.

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The Forest Feast

A cookbook as THE best book of the year? Yes indeed — when that book is as superb as The Forest Feast. This is a book that I want to live in: enticing, welcoming, and lush. Every page is a beauty, each filled with the author's own illustrations and photography — photos shot at her house nestled in the California woods. And the recipes are delightful. They somehow feel exotic, yet they're deceptively simple and made from nothing fancy — just good-old American veggies.


Best Cookbooks of 2014

As the cookbook buyer for Powell's Books, I am the lucky one who gets to choose every new cookbook that comes into our stores. This means I have a pretty sweet cookbook collection, but I try to keep my shelves under control by limiting myself to only one bookcase of cookbooks. When a new cookbook comes in, a lesser performer has to get kicked out.

No longer do I keep a cookbook because someday I might need to bake a wedding cake, or just because it has a pretty cover (I'm pretty much lying here; I have plenty of cookbooks just because I like the cover, but they are slowly getting thinned out). Most of my cookbooks are real workhorses, in all their food-splashed glory.

Below are the 2014 cookbooks that I cook from at home, and that I heartily recommend to my friends and Powell's customers. There were many other delicious, beautiful, and/or creative cookbooks released this year, but these are the ones that found a place on my shelves, in my heart, and, most importantly, in my belly! Here, in no specific order, are my favorite cookbooks from 2014:


New Cookbooks for October and November: Potluck Time!

October/November is a favorite time in our offices. These are the months when scads of cookbooks are released, a deluge of cookbooks, a tornado of cookbooks. To judge by my desk, it's a perfect (or, rather, imperfect) storm of cookbooks. I have over 50 newly released books piled up, with another pile of yet-to-be-released titles crammed into what little space remains. When better to have a grand work potluck than now? We pulled 10 books out of my desk mess to cook from, each of us bringing in at least one dish to share. We gleefully stuffed our faces and documented it all for you! Here are our potluck reviews, featuring some guest writers from our staff.

Brooks Headley's Fancy Desserts

The '80s rocker turned pastry chef, Brooks Headley, writes recipes the way a punk rocker writes poetry: intentionally wrong, in your face, meant to be played LOUD, and yet sometimes hitting the sublime. Brooks Headley's Fancy Desserts is a cookbook you want to read, not with a cup of tea in front of the fireplace; you'll want to read it wherever the F' you want, maybe while listening to some hardcore punk music. (Although, not me; I'd listen to the ...


A Sudden Light

Stein's timber-baron family saga is built upon, and torn apart by, the lush, woodsy nature of the Pacific Northwest. A teen's first visit to his ancestral home — a haunted old folly of a mansion — introduces him to new family and old ghosts with an angsty splash of young love and hero worship.


Falling from Horses

Falling from Horses is a story of the Westerns boom in old Hollywood, where cowboys reworked their cowpoke skills as stunt riders. Talkies are new, and everyone scrambles to find a foothold in the burgeoning film industry. Threaded throughout is a family mystery of a lost little girl. Gloss's tale is both heartbreaking and heartful.


Death and Co

NYC's premier craft cocktail bar, Death and Co, has a passion for building a fine drink — think complex flavors skillfully put together, elegance in a glass. The cocktail recipes in this book are sophisticated and creative. Death and Co includes extensive bartending techniques, so even an adventurous beginner can aim to be a master mixologist.


Huckleberry

Charmingly bound with polka-dotted edges, Huckleberry's sweet and savory recipes strike a welcome balance between comfort food and fine baking. Reminding us that "baking is supposed to be fun," Zoe Nathan, owner of Santa Monica-based Huckleberry Bakery and Café, encourages us to not be afraid of making mistakes in the kitchen.


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