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IT'S LL GOOD FOOD MAGAZINE COOKBOOKS PACKAGE RECIPES FOR KEEPS.

Byline: Natalie Haughton Food Editor

Now you can toss out all those dog-eared magazine clippings stashed in drawers and cabinets that you're always searching for when you want to make a favorite recipe.

More than likely, you'll find some of them in the big, beautiful, hefty cookbooks filled with 1,000 to 1,300 recipes dating back a decade or two or more from popular cooking magazines.

``Magazine cookbooks are popular,'' says Nancy Wyatt, vice president and editor in chief of Birmingham-based Oxmoor House, ``because each magazine has a position in the market -- and these cookbooks really are the epitome of the philosophy of the magazine -- whatever that is. Subscribers as well as cookbook collectors buy these cookbooks and use them.''

''Books from magazines generate an additional (important) revenue stream and additional branding,'' adds Rux Martin, executive editor, Houghton Mifflin.

``The Bon Appetit Cookbook'' (John Wiley & Sons; $34.95), the magazine's first big compendium, is the newest kid on the block and coincides with the magazine's 50th anniversary. ``The Taste of Home Cookbook'' (Taste of Home Books; $29.95), also new on the market, features the magazine's famed reader-submitted recipes.

The ``All-New Complete Cooking Light Cookbook'' (Oxmoor House; $34.95) and ``The All-New Ultimate Southern Living Cookbook'' (Oxmoor House; $34.95) are both revised editions released last month with different recipes than previous versions.

``The America's Test Kitchen Family Cookbook'' (America's Test Kitchen; $34.95), a revised edition from the folks at Cook's Illustrated magazine, arrived a few days ago, and ``The Gourmet Cookbook'' (Houghton Mifflin; $40) was reissued in August with a 45-minute recipe DVD.

In April, Southern Living magazine plans to release a volume with 40 years of best recipes.

And if that's not enough food for thought, many magazines -- Food & Wine, Bon Appetit, Gourmet, Southern Living and Cooking Light, to name a few -- continue to publish annual cookbooks with the year's best magazine recipes. If you invest in the books, you can toss the magazines and save some space.

``The Bon Appetit Cookbook,'' by the magazine's editor in chief, Barbara Fairchild, who has homes in Studio City and New York, says, ``It was always a dream of mine to do something like this, and I think all of the resources came together at this time in our history to make this happen. It's the first definitive, comprehensive cookbook Bon Appetit has ever done that goes straight to the retail market.''

Over the years, the magazine has produced several smaller cookbooks, sold primarily by mail order.

The 300,000-copy first printing sold out in less than a month, she notes, adding that with every book purchase, a year's magazine subscription is included.

The 1,200 recipes have been culled from just the last 25 years, and among them are staff, family, friend and reader favorites.

``It was important to me that this be a book about modern American cooking and not a historic tome that no one was going to take in the kitchen,'' Fairchild says. ``The entire book is meant to be easy, accessible and approachable.''

She wants to encourage people not familiar with Bon Appetit to dip into this book and discover how easy and fun it is to cook at home.

Among her personal favorites are her mother's brownie recipe, an herb roasted turkey featured on her Thanksgiving table for the last 14 years, a prosciutto and goat cheese strata that goes together easily, a fantastic giant toffee cookie and a triple-layer devil's-food cake that is great for birthday parties.

``The biggest change I've seen in the last 25 years is the explosion in the variety of fresh ingredients available to anybody anywhere,'' Fairchild says. ``To me, it is easier than ever to be a good cook these days.''

Today, people order special ingredients from the Internet, and that has also changed the way wine is purchased. ``You find a wine you like in a restaurant, go home and search for it on the Internet, find it and buy it.''

``The Gourmet Cookbook,'' with 1,395 recipes, has sold 400,000 copies since debuting in 2004, says Houghton Mifflin's Martin, and a second volume filled with more of the magazine's recipes is already in the works with a release date scheduled for 2009.

``The first volume was more heavily weighted on past and French specialties, while the new one will concentrate more on contemporary and ethnic specialties.''

The ``All-New Complete Cooking Light Cookbook'' has more than 1,000 new recipes (going back a decade), 500 color photos and nutritional information with each recipe. It replaces the previous ``Complete Cooking Light Cookbook'' that came out in 2000 and sold more than 900,000 copies.

Why the new edition? ``We consider it the cornerstone cookbook for the magazine and for balanced healthy and delicious eating,'' says Wyatt, who with her staff and test kitchen produces 25 to 30 cookbooks yearly for various magazines. The recipes represent the magazine and its ``Eat Smart, Be Fit, Live Well'' philosophy.

``The All-New Ultimate Southern Living Cookbook'' is filled with 1,250 new recipes, each with nutrition information and most of which haven't appeared in three previous editions, which have sold a total of 2.5 million copies. Southern Living magazine and books are all about food, family, friends and casual get-togethers at home with great food, adds Wyatt, noting that they are selling a lifestyle.

Reader requests over the years were instrumental in many magazines offering recipe annuals. Southern Living annuals featuring a year's worth of magazine recipes have been available since 1979, while Cooking Light annuals have been produced since 1986 -- and each sells close to 500,000 copies a year, notes Wyatt.

``We've been doing ``The Best of Gourmet'' every year since 1985 and each year the book has a theme,'' notes John Willoughby, the magazine's executive editor. ``The books are a little more durable than a magazine and have beautiful heavy paper stock so the photos really pop. They have been selling well; people are very attached to them and buy them every year.''

Natalie Haughton, (818) 713-3692

natalie.haughton(at)dailynews.com

CHOCOLATE MINK

These luxurious little desserts are like gooey flourless chocolate pudding cakes.

2 tablespoons unsalted butter, cut into pieces, plus additional for greasing bowls

3 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped

1 large egg, separated

Salt

1 tablespoon sugar

Coffee ice cream

Butter 2 (5- to 6-ounce) ovenproof glass OR ceramic bowls OR ramekins

Melt chocolate and 2 tablespoons butter in a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and cool, stirring occasionally, about 5 minutes. Whisk in egg yolk and a pinch of salt until combined.

Beat egg white in a bowl with an electric mixer at medium-high speed until it holds soft peaks. Gradually add sugar, beating and continue to beat until white just holds stiff, glossy peaks. Whisk about 1/4 of white into chocolate mixture to lighten, then fold in remaining white gently but thoroughly.

Divide batter between bowls. Cover each bowl with a small square of foil and crimp foil tightly around rim. Put bowls in a baking dish, then add enough boiling-hot water to reach halfway up side of bowls, making sure that foil is above water. Bake in middle of a preheated 350-degree oven about 30 minutes, until puddings are just set. (Puddings will be gooey to the touch.) Transfer bowls to a rack and cool puddings, uncovered, about 1 hour. Just before serving, unmold puddings into serving bowls. Serve with coffee ice cream.

Makes 2 servings

From ``The Best of Gourmet, The World at Your Table,'' from the Editors of Gourmet.

FETTUCINI BOLOGNESE

1/4 cup extra-virgin olive oil

2 medium onions, chopped

2 cups chopped celery

6 garlic cloves, chopped

1 pound ground veal

1 pound ground pork

4 ounces pancetta OR bacon, finely chopped

2 (14.5-ounce) cans whole tomatoes in juice

1 3/4 cups chicken stock OR 1 (14-ounce) can (or more) low-salt chicken broth

1/2 cup whole milk

5 teaspoons chopped fresh thyme

Salt and pepper to taste

12 ounces dried OR fresh fettuccine

1 cup freshly grated Parmesan cheese (about 3 ounces)

Heat oil in a heavy large pot over medium heat. Add onions, celery and garlic; saute until vegetables are tender and beginning to brown, about 10 minutes. Increase heat to high; add veal, pork and pancetta. Saute until meat browns, breaking up meat with back of a fork, about 10 minutes. Add tomatoes with juice, 1 3/4 cups stock, milk and thyme. Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with back of a fork, adding more stock by 1/4 cupfuls if ragu is too thick, and stirring occasionally. Season ragu to taste with salt and pepper.

Cook pasta in another large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Add fettuccine to pot with ragu and toss to blend. Season pasta to taste with salt and pepper. Transfer to a large bowl. Sprinkle with 1/2 cup Parmesan. Serve, passing remaining 1/2 cup Parmesan separately.

Makes 4 to 6 servings

From ``The Bon Appetit Cookbook,'' by Barbara Fairchild.

BLACKBERRY COBBLER

1 1/3 cups plus 1 tablespoon sugar

1/2 cup all-purpose flour

1/2 cup butter OR margarine, melted

2 teaspoons vanilla

2 (14-ounce) bags frozen blackberries, unthawed (See Note)

1/2 of a (15-ounce) package refrigerated pie crusts

1 tablespoon sugar

Vanilla ice cream (optional)

Stir 1 1/3 cups sugar, flour, melted butter and vanilla in a large bowl. Gently stir in blackberries until sugar mixture is crumbly. Spoon fruit mixture into a lightly greased 11x7-inch baking dish. Cut pie crust into 1-inch-wide strips and arrange them in a lattice design over blackberry mixture. Sprinkle top with remaining 1 tablespoon sugar. Bake in a preheated 425-degree oven 45 minutes, or until crust is golden and center is bubbly. Serve with ice cream, if desired.

Makes 8 servings

NOTE: Substitute 5 (6-ounce) packages fresh blackberries, if desired.

From ``The All-New Ultimate Southern Living Cookbook,'' compiled and edited by Julie Fisher Gunter.

PEPPERCORN-CRUSTED FILET MIGNON WITH PORT JUS

2 teaspoons cracked black pepper

4 (4-ounce) beef tenderloin steaks, trimmed (1-inch thick)

1/4 teaspoon salt

1/2 cup port OR other sweet red wine

1/2 cup fat-free, less-sodium beef broth

1 tablespoon chilled butter, cut into small pieces

Heat a cast-iron skillet over medium-high heat. Rub pepper evenly over steaks. Sprinkle salt over bottom of pan. Add steaks to pan; cook 2 minutes on each side, OR until browned. Remove steaks from pan; set aside.

Stir in port and broth, scraping pan to loosen browned bits. Reduce heat to medium. Return steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove steaks from pan. Cook until liquid is reduced to 1/4 cup. Remove pan from heat. Add butter to pan; stir with a whisk until melted. Drizzle sauce over steaks.

Makes 4 servings (1 steak and 1 tablespoon jus each)

From ``All-New Complete Cooking Light Cookbook,'' compiled and edited by Anne C. Cain.

SHRIMP SCAMPI

2 teaspoons olive oil

28 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)

3 garlic cloves, minced

1/3 cup dry white wine

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon fresh lemon juice

Heat oil in a large skillet over medium-high heat. Add shrimp; saute 1 minute. Add garlic; saute 1 minute. Stir in wine, salt and pepper; bring mixture to a boil. Reduce heat to medium; cook 30 seconds. Add parsley and lemon juice; toss well to coat. Cook 1 minute, OR until shrimp are done.

Makes 4 servings (7 shrimp each)

From ``All-New Complete Cooking Light Cookbook,'' compiled and edited by Anne C. Cain.

RASPBERRY-TOPPED CHOCOLATE TARTLETS WITH PECAN CRUSTS

Good thing this recipe makes individual, single-serving tartlets -- no fighting over who gets the bigger piece. Pecan-cinnamon crusts provide the backdrop for a simple ganache filling topped with lots of red raspberries.

2 cups pecans, toasted

6 tablespoons packed golden brown sugar

1/4 teaspoon ground cinnamon

1/4 cup (1/2 stick) unsalted butter, melted

3/4 cup whipping cream

6 ounces bittersweet (not unsweetened) OR semisweet chocolate, chopped

2 (1/2-pint) containers fresh raspberries

1/4 cup seedless raspberry jam

Combine pecans, brown sugar and cinnamon in a food processor. Blend until nuts are finely ground. Add butter and process until moist clumps form. Using plastic wrap as aid, press dough over bottom and up sides of 4 (4-inch diameter) tartlet pans with removable bottoms.

Bake crusts in a preheated 325-degree oven about 30 minutes, or until golden brown and firm to touch. Transfer to rack and cool completely in pans.

Bring cream to a simmer in a heavy medium saucepan. Remove from heat. Add chocolate; stir until melted and smooth. Pour mixture into crusts, dividing equally. Chill until chocolate is set, about 1 hour. (Tartlets can be prepared 1 day ahead. Cover and chill.)

Arrange raspberries over tops of tartlets. Stir jam in a heavy small saucepan over low heat until melted. Brush melted jam over raspberries. (Can be prepared 3 hours ahead. Refrigerate.) Push up pan bottoms to release tartlets.

Makes 4 servings

From ``The Bon Appetit Cookbook,'' by Barbara Fairchild.

CAPTION(S):

6 photos

Photo:

(1 -- cover -- color) The recipe for raves

Food magazine cookbooks bring you their best

(2 -- color) FETTUCCINE BOLOGNESE

From Pornchai Mittongtare from ``The Bon Appetit Cookbook,'' John Wiley & Sons, Inc.

(3 -- color) SHRIMP SCAMPI

(4 -- color) PEPPERCORN-CRUSTED FILET MIGNON WITH PORT JUS

(5 -- color) BLACKBERRY COBBLER

From ``All-New Complete Cooking Light Cookbook,'' Oxmoor House

(6 -- color) CHOCOLATE MINK
COPYRIGHT 2006 Daily News
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2006, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

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Publication:Daily News (Los Angeles, CA)
Article Type:Recipe
Date:Oct 10, 2006
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