A few other 2006 cookbooks I have out from the library:Donuts: An American Passion
by John T. Edge This is the last book in his Americana food series which has previously featured, Apple Pie, , Fried Chicken and Hamburgers and Fries. There are lots of interesting anecdotes from his visits to donut places around the country and also some background history. He gives some recipes including that for Zimmerman's Cake Donut which sounds fabulous.
Here's a description: click
John T. takes readers on a pilgrimage to the land of donut legend. He pays homage to the Salvation Army’s band of World War I Donut Lassies, to a California son of Japanese immigrants who stuffs donuts with jewel-like strawberries, to a New York City baker who weeps over his donut dough. He crosses the country sampling crullers and Bismarks, paczikis and beignets at diners, dives, and donut carts. And he introduces a collection of sweet and savory recipes along the way. Donuts is a peculiar collection of on-the-road adventures and historical anecdotes that charmingly illustrates a rich and complex portrait of American life.
Another interesting book that is beatifully done is: Dishes from the Wild Horse Desert: Norteno cooking of South Texas
by Melissa Guerra. I haven't seen her earlier book, The Texas Provincial Kitchen
to know how they compare.
Here is a review from Publisher's Weekly: click
Guerra, host of the PBS series The Texas Provincial Kitchen and author of a cookbook by that name, provides an overview of Texan border fare. More than 100 recipes are divided by type, such as "Salsa and Chiles," "Rice and Beans" and "Game and Goat," and the anecdotes preceding each recipe lend a warm, conversational tone. The region's flavorful cuisine is firmly rooted in Mexican tradition, with ingredients like corn tortillas, queso cotija (a common grating cheese), and either tomatoes or salsa appearing in most dishes. Spicy-food lovers will be thrilled, as chile peppers like serrano, ancho and chipotle infuse much of the food with fiery taste. Though some of the recipes may intimidate beginner cooks with their multiple steps and lengthy preparation, many, including Chalupas Compuestas ("Composed" Toasted Tortillas) and Migas con Huevos (Crumbs with Eggs), are simple enough for novices. Bold flavors continue into the desserts chapter, with Pepitoria (Pumpkin Seed Brittle) and Grapefruit Blossom Cake with Browned Butter Frosting. The color and b&w photos evoke the ranch culture the area is known for, and sidebars on regional traditions (e.g., instructions on grinding chiles for salsa, an explanation of local alcoholic beverages) further flesh out this culturally rich topic. (Apr.) (Publishers Weekly, January 30, 2006)
I'm looking forward to the Tartine book as well.
Edited by ludja, 24 August 2006 - 07:48 PM.