Menus from an Orchard Table: Celebrating the Food and Wine of the Okanagan

Menus from an Orchard Table: Celebrating the Food and Wine of the Okanagan Review

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Menus from an Orchard Table: Celebrating the Food and Wine of the Okanagan Feature

Recipes to enjoy under an open sky.

Fresh from the Okanagan Valley comes Menus for an Orchard Table, a collection of outstanding seasonal recipes from Joie Wines and Farm Cooking School's renowned outdoor orchard dinners. The classes here are sell-outs, with people traveling great distances to sit at a table in Joie's orchard.

Menus for an Orchard Table allows readers to re-create some of Joie's most extraordinary dishes, with essays on the Okanagan's wine country cuisine. The recipes are divided into the courses served at Joie's orchard dinners, which balance regional wines with the accompanying dishes. Among the selections:

• Chilled heirloom yellow tomato soup garnished with tomato confit and chive oil
• Country lamb and olive terrine with Joie pear and shallot compote and brioche
• Carmelis' goat yogurt cheese tart with dried cherries
• Claybank Farm lavender ice cream
• Similkameen Apiary honey Madeleines.

Menus for an Orchard Table will transport readers to Joie's magical outdoor dining table.

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Big Food: Amazing ways to cook, store, freeze, and serve everything you buy in bulk

Big Food: Amazing ways to cook, store, freeze, and serve everything you buy in bulk Review

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Big Food: Amazing ways to cook, store, freeze, and serve everything you buy in bulk Feature

Buy food in bulk and reap the savings—without waste or an endless parade of leftover meals—with this superb cookbook filled with ideas for cooking creatively for an average-sized family

More and more Americans are purchasing their groceries today in large quantities at price clubs and warehouses. But our meal planning and cooking habits have not caught up with this trend. At last, here is the first cookbook designed to help shoppers make the most of the money-saving and culinary rewards that these clubs have to offer—without having to eat the same dish four nights in a row or trash the unused portions.

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The Hairy Bikers' Food Tour of Britain

The Hairy Bikers' Food Tour of Britain Review

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The Hairy Bikers' Food Tour of Britain Feature

With their irrepressible enthusiasm for great food, Si King and Dave Myers—aka the Hairy Bikers—travel the length and breadth of Britain to discover our finest traditional foods. Touring the counties of Britain on their trusty triumphs, Si and Dave celebrate local recipes and chefs from the villages and towns they explore. Creating delicious meals from local produce they inspire with their bubbling enthusiasm. Find out where the best sausages are made, why Ludlow has become the foody Mecca of the Shires, and discover the century-old recipe for gingerbread with a hint of rum and port. Si and Dave are self-confessed life-long foodies. They celebrate each ingredient and create delicious dishes while providing some laughs along the way. The Hairy Bikers' Food Tour of Britain puts the passion back into cooking and inspires readers to eat the best of British.

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The $5 Takeout Cookbook: Good, Cheap Food for When You Want to Eat In

The $5 Takeout Cookbook: Good, Cheap Food for When You Want to Eat In Review

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The $5 Takeout Cookbook: Good, Cheap Food for When You Want to Eat In Feature

When it comes to take-out, two things are true: People like it fast and they like it cheap. Luckily for you, this cookbook gives you the to ability to make your favorite take-out dishes at home--for $5 or less per meal! With 200 recipes that feature pizza, Mexican, Chinese, or Thai food, you will be able to make favorites such as:

• Pad Thai
• Fire-Baked Six-Cheese Pizza
• Pan-Fried Chimichangas
• Traditional Mu Shu Pork
• Tandoori Chicken

After all, eating out is expensive, but you shouldn't have to give up the foods you love just to save some dough!

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Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food

Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food Review

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Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food Feature

There are some places worth traveling to just for the food: Rome, Venice . . . and now, Birmingham, Italy.

In this companion to his first, best-selling cookbook, the beloved Southern chef Frank Stitt travels to Italy and brings the best of Mediterranean cuisine back home. To Stitt's mind, the two regions—Italy and the American South—share commonalities. Both native cuisines have a tradition of turning humble ingredients—ground corn, bitter greens, cured pork, the daily catch—into poetry on the plate. And as the chef points out in his lively introduction to the book, this is elemental cooking based on the purity and simplicity of the freshest and finest ingredients.

Yet leave it to Stitt to make Italian cuisine his own. "There's no Pompano in Venice, but ours, fresh from Apalachicola, fits into the cartoccio (Italian fish stew) perfectly; our Chilton County white peaches are squeezed by hand for a bellini; our wild Gulf shrimp, oysters, crab, and fish are easily a match for their Mediterranean equivalents," Stitt writes. This appealing new cookbook includes the best of the Southern-influenced Italian recipes he has served at his Birmingham, Alabama, restaurant Bottega Restaurant and Café, for the last two decades—the Tomato Chutney and Roasted Sweet Pepper Pizza, Lamb Shanks with Sweet Peas and Mint, and fabulous desserts including Zabaglione Meringue Cake. Accompanied by sweet recollections of his journeys to Italy, this inspiring and accessible cookbook proves once again why the novelist Pat Conroy calls Stitt "the best chef in America."

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