Synopses & Reviews
Some say the devils you know are better than the devils you dont. Well, in these pages there are plenty of both, and all are wickedly delicious. Deviled eggs, a perennial favorite of potluck suppers and picnics, a party food that is nearly perfect in its simplicity and speed of preparation, are basking in a long-awaited renaissance. Technically, deviled eggs should be revved up with a little something spicy, but these recipes show that they dont have to be hot to be fabulous. Flavors can range from light to elegant to gutsy to fiery. Fillings can be as smooth as silk or chock full and chunky. If youre a purist, take a trip down memory lane with the best of the classics, infused with fresh herbs and mild mustards. If youre looking for something different and fun, try out combos including blue cheese and bacon or pepperoni and parmesan. Or maybe you want to impress your friends with your international palate by including the flavors of Indian chutney and curry, Italian sun-dried tomatoes and pesto, or Greek feta and olives. And if you love to go for the burn, well, welcome to perdition, where eggs stuffed with salsas or chilies, wasabi or jerk seasoning await the brave. And if youre worried about the devil in the details, fear not: here you will find answers to such timeless questions as how to perfectly hard-cook eggs, how to peel off the shell without demolishing the white, and how to present your creations so they look festive and dont go rolling off the plate when you serve them.
"Those planning to raise backyard birds for the first time will find Golsonand#8217;s wisdom infinitely helpful, and those that simply enjoy good, flavorful food will delight in the diverse and delicious selection of recipes she offers." -- Publisher's Weekly "Golson provides a full-circle cookbook for those who wonand#8217;t end up caring if the chicken or egg came first. This comprehensive volume is recommended for all collections, especially those with a community interest in urban farming" -- Library Journal
“This is eggsactly the book Ive been looking for. The author comes out of her shell and delivers more than four dozen delicious recipes that are all theyre cracked up to be. If you dont buy this book, the yolks on you!”
—Dave DeWitt, The Pope of Peppers and editor of Fiery Foods & BBQmagazine “Debbie Moose has created a devil of a good time for all deviled egg lovers from the purist to the truly adventurous.”
—Alicia Ross, co-author ofDesperation Dinners! andDesperation Entertaining!
- Reissue of Golson’s already published Farmhouse Egg Cookbook with additional information, more recipes, and larger trim - to make the text easier to read and enhance the photography.
- More than five dozen fresh recipes that celebrate the simple, delectable egg from classic to modern, from Pickled Beets and Eggs to Smoked Bacon and Tomato Quiche
No matter where you live, you can have farmstead fresh eggs!
From the cities to the suburbs, backyards are filled with the sounds of clucking like never before as more people invest in having a closer connection to the food they eat and discover the rewards (and challenges) of raising chickens and cultivating their own fresh eggs. Whether youand#8217;ve embraced the local food movement or just love that farm-fresh flavor, The Farmstead Egg Guide and Cookbook is the perfect book for you and your flock. Inside, youand#8217;ll find expert advice on caring for your chickens, along with 100 delicious and diverse recipes. Youand#8217;ll notice a difference in your scrambled eggs, omelets, and quiches, as well as in savory and sweet souffland#233;s, tarts, puddings, and pies. With The Farmstead Egg Guide and Cookbook, youand#8217;ll never run out of delectable ways to enjoy your eggs for any meal of the day. This book will inspire you so that you to have the freshest and best eggs on your table and, if youand#8217;re game, the experience of keeping hens in your backyard.
Just what you need to know to raise chickens, cultivate high-quality eggs, and cook 100 delicious egg recipes.
Whether consumers want to eat more locally grown foods or just love that farm-fresh flavor, The Farmstead Egg Guide and Cookbook
is ideal for getting started. Theres expert advice on selecting, feeding, and caring for egg-laying hens, along with 100 delicious egg recipes—scrambled eggs, omelets, and quiches, as well as luscious puddings, pies, and tarts, and savory and sweet soufflés.
Gorgeously illustrated with color photographs that showcase the recipes and evoke the simple beauty of farmstead chickens, The Farmstead Egg Guide and Cookbook is an engaging, expert resource that will give cooks the basic tools for keeping hens in their own backyard and help them serve the freshest and best eggs every time they cook.
The ultimate low-fat cookbook
Low-fat eating remains the most popular and medically sound way to lose weight and maintain good health. 1,000 Low-Fat Recipes is the bible of low-fat cookbooks. Here are recipes for every taste and occasion. There are appetizers, soups, salads, and sandwiches. There are main courses (both with meat and without), accompaniments, breads, and desserts. Golson even includes breakfast fare and a condiments and staples section for simple, flavorful cooking. Each recipe is accompanied by nutritional information.
In addition to the tempting body recipes, Golson packs her book with crucial information. She offers nutrition guidelines for healthy eating, a glossary of ingredients, the best techniques for low-fat cooking, and helpful hints for efficiency, menu planning, and improvising. 1,000 Low-Fat Recipes combines practical tips with delicious, foolproof recipes in one inspiring, indispensable book.
50 recipes for an American favorite with color photographs.
About the Author
Debbie Moose is a freelance writer, cookbook author, and teacher of writing and cooking classes. Her monthly column “Sunday Dinner” has appeared in the Raleigh News & Observer since 1998. Her work has also appeared in Southern Living, and one of her essays was selected for the inaugural edition of Cornbread Nation 1: The Best of Southern Food Writing, compiled by the Southern Foodways Alliance. She is a former food editor of the Raleigh News & Observer. Moose grew up in Winston-Salem, North Carolina, with parents who tended such a large vegetable garden that they never had to buy canned vegetables or tomato sauce. There, Moose learned about the wonderful flavor of fresh ingredients. She earned her degree in journalism from The University of North Carolina and began working as a reporter, first for the Salisbury Post and then for the News & Observer. She combined her interests in food and writing as the editor of the News & Observers food section for seven years, during which time it was twice named best section in the U.S. for its circulation category by the Association of Food Journalists. Moose is now a national-award-winning freelance writer. She has also been recognized for her volunteer work at a Raleigh agency that assists victims of domestic violence, where she is a counselor. She has taught several cooking classes and writing workshops, and volunteers with a literacy organization to teach English as a second language. An ardent college basketball fan since childhood, Moose lives with her husband in Raleigh, North Carolina. Visit Debbies blog, Moose Munchies at DebbieMoose.com.
Table of Contents
Small Bites and Finger Foods.
Entrees: Poultry and Meat.
Entrees: Fish and Shellfish.
Pastas, Grains, and Beans.
Yeast Breads, Quick Breads, and Muffins.
Sauces, Salsas, Pantry Staples, and Beverages.