HAVE A CRAVING FOR COOKBOOKS?Byline: JeanMarie Brownson and Renee Ena Chicago Tribune Chicago Tribune Daily newspaper published in Chicago. The Tribune is one of the leading U.S. newspapers and long has been the dominant voice of the Midwest. Founded in 1847, it was bought in 1855 by six partners, including Joseph Medill (1823–99), who made the paper Here are some cookbooks worth checking out. ``Skinny Mexican Cooking'' (Surrey Books; $12.95). Many Mexican-American favorites are loaded with cheese, sour cream and guacamole. In the more than 100 low-fat recipes in the book, author Sue Spitler puts the accent on the Mexican culinary influence. In Mexico, she writes, portions are smaller and rely less on meat, more on vegetables and sauces. Recipes include red snapper red snapper: see snapper. Veracruz, chile con queso, chicken and cheese rellenos and cinnamon rice pudding rice pudding n → arroz m con leche rice pudding rice n → riz m au lait rice pudding rice n → . ``The Best of Gourmet: Featuring the Flavors of England, Ireland and Scotland'' (Random House; $28). This stunning hardcover volume with more than 90 pages of photographs, has just been released by the editors of Gourmet magazine. The 29 menus from the 1995 issues of the magazine are gathered here as well as the best recipes from the magazine's monthly columns. All-new recipes showcase the cuisine of Great Britain and an array of quick and easy soups and sandwiches such as corn and chorizo cho·ri·zo n. pl. cho·ri·zos A very spicy pork sausage seasoned especially with garlic. [Spanish.] Noun 1. chowder chowder, stew of fish or shellfish with potatoes, onions, and pork (usually salt pork), thickened with crumbled hard bread. The name chowder seems to have originated from the French word chaudière with saffron and BBLT's (boursin cheese, bacon, lettuce and tomato sandwiches). ``Markets of Provence: A Culinary Tour of Southern France'' (Collins; $19.95). Planning a trip to France this summer? Even if it is an armchair trip, Francophiles will want to check out this stunning slim volume packed with 144 wonderful photographs by David Wakely of locations, food and people throughout the markets of Provence. Dixon Long wrote the text and Ruthanne Long created the 21 recipes sprinkled throughout. Also included are lists of the markets, cooking ideas and profiles of some of the local people, including produce farmers, truffle truffle (trŭf`əl) [Fr.], subterranean edible fungus that forms a mutually beneficial (symbiotic) relationship with the roots of certain trees and plants. The part of the fungus used as food is the ascoma, the fruiting body of the fungus. hunters and cheesemakers. ``The Hot Sauce Bible,'' by Dave DeWitt and Chuck Evans (The Crossing Press; $20). This book does seem to touch on just about every hot sauce in creation. This thick paperback includes more than 2,000 catalog listings for hot sauces from around the world, mail-order sources, the history of hot sauces and a bibliography of books that feature spicy food spicy food Nutrition Any comestible marinated in and/or which contains chili peppers, mustard with horseradish, curry or other spices that evoke a desired intraoral sensation that crosses pain with pleasure; SFs may elicit an autonomic nervous system . The more than 175 recipes for all things hot and spicy range from Moroccan chermoula to satsivi sauce (Russian hot sauce with walnuts) to watermelon watermelon, plant (Citrullus vulgaris) of the family Curcurbitaceae (gourd family) native to Africa and introduced to America by Africans transported as slaves. Watermelons are now extensively cultivated in the United States and are popular also in S Russia. chili salsa and Texas green sauce. ``America's Best Chefs,'' from Food & Wine Books (American Express; $24.95). Look for more refined recipes in this collection of restaurant recipes, tailored for home cooks by more than 100 of the country's top chefs, which includes cooking tips and wine recommendations. |
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