Cookbooks and Recipe Testing

I recently read a very interesting article by Neil Parmar in the August 2006 issue of Smart Money magazine. It's called "Cooked Books". Neil brings up a very good point that many newer cookbooks put out by celebrity chefs along with ghostwriters can be recipes for disaster as some or all of the recipes are hastily tested.

If you are an avid cookbook collector like I am, it is very disappointing to hear that these books are cranked out so quickly without proper "real life" testing. I have recently been asked to test recipes for a well known publication called "Cooks Illustrated". They are renowned for scientifically testing and taking apart recipes and cooking techniques to perfect each recipe. I have to say that every recipe I have tested so far has been either perfect or almost perfect. And that's the reason that they ask "home cooks" to test their recipes before publication.

It can be time consuming and expensive to depend upon recipe testers. But some cookbook authors like Mario Batali will use them as backup when unsure about how a recipe is working. Recipes prepared in commercial kitchens with every gadget known to the culinary world may not always work well in a home cooking environment. Many celebrity recipes were created for restaurants. Translation to the home cook can be daunting.

However there are many cookbooks today that are specifically created for the home chef. These recipes are typically tested and retested in varying home cooking environments before publication.

So, buyer beware. If you should be in the market for a new cookbook as apparently many people are today, just keep in mind that there may be some flaws in the recipes. As such, you shouldn't blame yourself if the recipe fails. Check and double check the recipe to see if you notice something unusual. Some publishers will post edits on their websites, some not. Keep track of what went wrong and edit as you go if necessary. Many times recipes can be used as a guide for ingredients and you can add and delete at will. The exception is in baking where exact measurements are critical to the finished product.

Trust the classic cookbooks and avid cooking websites. These recipes are typically tested for the home cook.

Happy Cooking!

Coleslaw Many Different Ways

It had never occurred to me just how many different ways you can make cabbage into a delightfully tasty coleslaw - the perfect side dish to any barbeque meal.

I suppose the most typical application for a perfect coleslaw is alongside a tender, sweet barbeque pulled pork. I though, like to add this crunchy salad as a side to even an asian-style pork roast or just a plain-old hamburger.

The nice thing about coleslaw is that it tastes even better the next day. So preparing it ahead is a great timesaver when you have people over for a bbq.

There are many different recipes for coleslaw and I've been making most frequently a version without mayonnaise. Yes! Without mayonnaise. And it is delicious.

Here are two of my favorite coleslaw recipes. I hope you enjoy crunching along with me.


Carolina Coleslaw

Serves 12

1 Large Head Cabbage (about 3 Pounds), cored
1 Pound Pared and Shredded Carrots
1 Chopped Green Bell Pepper
1 Chopped Sweet Onion
2/3 Cup Vegetable Oil
1 Cup Cider Vinegar
1 Teaspoon Celery Seed
1 Teaspoon Salt
1 Teaspoon Dry Mustard
1 Cup Sugar

Shred cabbage into a large bowl; toss with shredded carrots, green bell pepper and sweet onion.

In saucepan bring to boil vegetable oil, cider vinegar, celery seed, salt, dry mustard, and sugar; stir to dissolve sugar. Let cool slightly and then pour over cabbage mixture while still warm. Stir thoroughly, cover and refrigerate overnight.


Asian Coleslaw

Serves 5
1 Tablespoon Sugar
3 Tablespoons Rice Vinegar
1 Tablespoon Low-sodium Soy Sauce
2 Teaspoons Dark Sesame Oil
4 Cups Cabbage-and-carrot Coleslaw
2 tablespoons sesame seeds

Combine sugar, rice vinegar, soy sauce, and sesame oil. Pour dressing over cabbage-and-carrot coleslaw, toss to coat. Sprinkle on sesame seeds. Chill until ready to serve.

Gourmet Foods Delivered to your Door!

Have you every wished for a resource to find gourmet foods for that special occasion or to send to someone special? I found a website recently that has many interesting foods and beverages. BringMeMeals.com has seafood, steaks and even wines, appetizers and desserts to complete the perfect meal.

If you've ever had trouble finding a unique birthday gift you can even have a birthday cake delivered to your special someone's door!

Check out this site...there's no telling what might interest you.

Japanese Eggplant a Pleasant Surprise!

I planted eggplants this year in my garden and thought I would try a new variety. Typically I would plant the Italian version (or purple aubergine). Large with lots of seeds in the middle. I love them, but they don't love me. My tongue sometimes can't take the acid and I end up with a sore.

What a pleasant surprise today. I picked some of my new Japanese eggplants and roasted thin slices in the oven with a bit of olive oil, salt and pepper. They were deliciously sweet and didn't require the usually salting and draining you typically need to do for the Italian eggplants.

So if you're like me, grab yourself some Japanese eggplants the next time you see them in the store.