What I love about each of these cookbooks is that they all have recipes that are easy to make, are typically dishes that I don\u2019t have with any regularity and have great stories behind them.<\/p>\n
Chef Virginia Willis \u2013 Basic to Brilliant Y\u2019All<\/em> (Ten Speed Press)<\/strong><\/p>\n Atlanta chef, cookbook author and teacher Virginia Willis\u2019s second cookbook, Basic to Brilliant Y\u2019All<\/em><\/a>\u00a0 is nothing short of\u2026 well, brilliant.\u00a0 What makes this Southern-French cookbook, which reflects her Southern roots and French culinary training, brilliant is found right in its title.\u00a0 Willis fills 288 pages with 150 delicious southern recipes and not only refines them, but also offers ways to add additional ingredients, presentation styles or techniques to the base recipe.<\/p>\n Willis has received glowing reviews about this cookbook. Amanda Hesser, co-founder of Food52.com and the author of The Essential New York Times Cookbook<\/em>, said, \u201cVirginia Willis could cook a memorable meal from socks and twigs.\u00a0 Whether she is making southern food (her home turf) or French country dishes\u2026 Virginia is someone you want by your side in the kitchen.\u201d<\/p>\n The 12 chapters cover everything from Fundamental Recipes and Starters and Nibblers to Daily Bread and Desserts.\u00a0 There are a number of dishes that I love to make including Apple Roquefort Turnovers, Crisp Roasted Duck with Peach Barbecue Sauce, Charleston She-Crab Soup and Sweet Potato Grits.\u00a0 For Virginia\u2019s Sweet Potato Grits recipe, click here<\/a>.<\/p>\n Sundays, for me, are Pancake Day and most Sundays that means Sweet Peach Pancakes.\u00a0 Below is Virginia\u2019s recipe for this easy, foolproof Sunday favorite.<\/p>\n SWEET PEACH PANCAKES Directions: Combine the milk, egg and butter in a large liquid measuring cup.\u00a0 Add the wet ingredients to the dry ingredients and whisk just until combined.<\/p>\n Preheat the oven to 300 degrees Fahrenheit.<\/p>\n Heat a large, heavy-bottomed skilled over medium heat and lightly coat with canola oil.\u00a0 Add 2 peach slices on the skillet and then ladle \u00bc cup of batter over the peaches for each pancake, cooking only a few at a time.\u00a0 Cook until the bubbles on top burst and the bottoms are golden brown, about one minute.\u00a0 Flip the pancakes and cook until golden, about one minute.\u00a0 Transfer to a baking sheet and place in the oven to keep warm.\u00a0 Repeat with remaining batter, adding more oil to the pan as necessary.\u00a0 Transfer to a warmed serving platter.\u00a0 Serve hot or warm with syrup.\u00a0 Makes 16 pancakes. (Reprinted with permission)<\/p>\n For more information about Chef Virginia Willis, please visit www.Virginiawillis.com<\/a>.<\/p>\n Chef Norman Van Aken \u2013 My Key West Kitchen: Recipes and Stories<\/em> (Kyle Books)<\/strong><\/p>\n Known as the Father of New World Cuisine, Chef Norman Van Aken has been one of my favorite chefs for many years.\u00a0 He is a chef, restaurateur, author of five cookbooks and the only Floridian included in the James Beard list of \u201cWho\u2019s Who in American Food and Beverage.<\/p>\n Although he was born in Illinois, if you want to know what \u201cFlorida Cuisine\u201d is then look no further than Van Aken.\u00a0 For those who vacation at Walt Disney World, the next time you visit, travel outside the Disney \u201cbubble\u201d and head over to The Ritz-Carlton, Orlando, Grand Lakes and dine at Van Aken\u2019s restaurant \u2013 Norman\u2019s<\/a>.\u00a0<\/p>\n In the meantime, check out Van Aken\u2019s latest cookbook, co-written with his son Justin, My Key West Kitchen: Recipes and Stories<\/em>, and you\u2019ll discover some great dishes that truly are a culinary love letter to Key West.\u00a0<\/p>\n My Key West Kitchen<\/em><\/a> is part cookbook, part travel guide and part biography.\u00a0 The 192-page cookbook is not broken down into food chapters but like Key West itself, is broken down into geographical locations.\u00a0 Chapter 1 is \u201cDuval and Downtown Crawlin\u2019,\u201d Chapter 2 is \u201cPlaces in the Hoods,\u201d Chapter 3 \u201cPlaces on the Water,\u201d Chapter 4 \u201cAround Town These Days,\u201d and Chapter 5 \u201cLa Bodega.\u201d<\/p>\n The beginning of each chapter is a memoir from both Norman and Justin about the area, the people and the food of the area.\u00a0 The recipes that follow correspond to the theme of the chapter.<\/p>\n Some of my absolute favorite recipes are Green Parrot Fried Chicken and Waffles, Forbidden Fruit Cocktail, Tamale Scramble with Chorizo and Jack Cheese and probably the best (and ultimate) key lime pie \u2013 Sunshine\u2019s Key Lime Pies.\u00a0 Once you make this key lime pie you will never want another.<\/p>\n Weekends were made for, among other things, cocktails.\u00a0 And the Bloody Mary is probably one of the most popular brunch cocktails.\u00a0 Norman and Justin feature a bloody Mary in their cookbook that must be tried.\u00a0 It also has a great name, \u201cWoman Gone Crazy\u201d Bloody Mary.<\/p>\n \u201cWoman Gone Crazy\u201d Bloody Mary Place a few ice cubes in a cocktail shaker.\u00a0 Add the vodka, tomato juice, Tabasco and pickapeppa sauces, celery salt, lemon juice, vinegar, a pinch of salt and a few grinds of black pepper.\u00a0 Shake well.\u00a0 Strain into a pint glass filled halfway or more with ice cubes.\u00a0 Garnish with a lemon wedge and celery stalk.\u00a0 Makes one cocktail. (Reprinted with permission).<\/p>\n *Pickapepper sauce can be found in specialty food shops and online.\u00a0<\/p>\n For more information on Chef Norman Van Aken please visit www.normanvanaken.com<\/a><\/p>\n Basic to Brilliant, Y\u2019All<\/em> and My Key West Kitchen<\/em> were published in 2011 and 2012, respectively.\u00a0 My third favorite cookbook, Classic Home Desserts<\/em><\/a> written by Richard Sax in 1994, is still the quintessential cookbook on heirloom and contemporary desserts from around the world.<\/p>\n One cookbook author described Classic Home Desserts<\/em><\/a> as \u201cworth its weight in gold!\u201d\u00a0\u00a0 And with 19 chapters the 688 pages cover everything a cook could want: cobblers and crisps, cakes and cookies, puddings and souffl\u00e9s, pies and pastries, ice creams and sauces, as well as extensive sidebars of information, that description is right on the money.<\/p>\n What I love about this cookbook is that none of the recipes require you to have a culinary arts degree.\u00a0 The complexities of the recipes range from simple to moderate.\u00a0 These are recipes that your mother or grandmother would have made rather than professional pastry chefs.\u00a0 (Although, I am sure, many professional pastry chefs have this book in their library.)<\/p>\n Because this cookbook is so extensive picking out a favorite recipe is almost impossible.\u00a0 However, I have made almost every coffee cake recipe including the Quintessential Coffee Cake, Brown Butter Coffee Cake and the Hotel Cipriani\u2019s Coco-Swirled Vanilla Breakfast Cake are standouts.\u00a0 The World\u2019s Best Lemon Tart is exactly that\u2026 the world\u2019s best.\u00a0 Richard has a delicious Italian Ricotta Pudding cake that is light and not too sweet \u2013 perfect anytime.\u00a0<\/p>\n When I worked in guest relations at a Philadelphia four-star, four-diamond hotel years ago, I would work in the pastry shop on the weekends.\u00a0 One of my primary responsibilities was to create all the sweets for the afternoon tea and petite fours for dinner service in The Dining Room.\u00a0 Almost every miniature cookie I made for tea and dinner service came from this cookbook.\u00a0 The were a few cookies that became very popular with the guests including food writer M.F.K. Fisher\u2019s Ginger Hottendots, a small, slightly chewy, bursting with ginger-flavor cookies.\u00a0 Licorice-flavored New Mexico Anise Christmas Cookies paired perfectly with strong teas in the afternoon and after dinner with black coffee.\u00a0<\/p>\n My personal favorite cookies were the Tennessee Moonshine Cookies, a moist cookie with whiskey-infused fruits, and Ruth Wakefield\u2019s Original Toll House Cookie.\u00a0 According to Sax, \u201cNestle still owns the exclusive rights to the Toll House trademark\u2026 Once their original contract ran out, Nestle changed the recipe very slightly.\u00a0 This is Mrs. Wakefield\u2019s original.\u201d\u00a0 Click here<\/a> for the recipe.<\/p>\n Give these cookbooks a try.\u00a0 I guarantee you that you will love having these books in your collection and will use them on a regular basis.\u00a0 Happy cooking!<\/p>\n","protected":false},"excerpt":{"rendered":" As a former chef and pastry chef, people always ask me what is my favorite restaurant, what is my favorite food, what do I like to cook, etc.\u00a0 I am also asked what is my favorite cookbook or what cookbook Continue reading Three Must-Have Cookbooks for any Cook<\/span>![\"\"](\"http:\/\/foodietales.com\/wp-content\/uploads\/basictobrilliantcover.jpeg\" "\\"basictobrilliantcover\\"")
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\n(reprinted with permission from the chef and author)
\n<\/strong>1 \u00bd\u00a0\u00a0\u00a0\u00a0 cups\u00a0\u00a0\u00a0 all-purpose flour
\n2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tbsp.\u00a0\u00a0 granulated sugar
\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tea\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 baking soda
\n2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tea\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cream of tartar
\nPinch\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 sea salt
\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cup\u00a0\u00a0\u00a0\u00a0\u00a0 low-fat or whole milk
\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 large\u00a0\u00a0 egg
\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tbsp.\u00a0\u00a0 unsalted butter, melted
\n2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tbsp.\u00a0\u00a0 canola oil, more if needed
\n2-3\u00a0\u00a0\u00a0\u00a0\u00a0 each\u00a0\u00a0\u00a0 peaches, pitted and thinly sliced
\nSorghum, cane or maple syrup<\/p>\n![\"\"](\"http:\/\/foodietales.com\/wp-content\/uploads\/mykeywestkitchencover.jpeg\" "\\"mykeywestkitchencover\\"")
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\n(reprinted with permission from the chef and author)
\n<\/strong>1 \u00bd\u00a0\u00a0\u00a0\u00a0 ounces\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 vodka
\n4\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ounces\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tomato juice or 1 large ripe tomato, blended
\n3-4\u00a0\u00a0\u00a0\u00a0\u00a0 shakes\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tabasco sauce
\n\u00bd \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tea.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pickapepper sauce*
\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 dash\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 celery salt
\n\u00bc\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ounce\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 fresh lemon juice
\n\u00bc\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tea.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sherry wine vinegar
\nKosher Salt and freshly ground black pepper
\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 each\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 lemon wedge
\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 each\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 celery stalk<\/p>\n![\"\"](\"http:\/\/foodietales.com\/wp-content\/uploads\/classichomedessert2.jpeg\" "\\"classichomedessert2\\"")
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