Betty Crocker Whole Grains or Aquavit

Betty Crocker Whole Grains: Easy Everyday Recipes

Author: Betty Crocker Editors

With this cookbook, the experts at Betty Crocker make it easy for you to include the goodness of whole grains in your family’s favorite meals. You’ll discover 140 delicious whole grain recipes for every meal of the day—including on-the-go snacks, convenient slow-cooker recipes, and super-fast 30-minute dishes—plus cooking tips and information on the different kinds of whole grains available, authoritative advice on the health benefits of whole grains, and 50 beautiful color photos.

Table of Contents:

Unraveling the Mystery of Whole Grains.

Know Your Grains.

Eating Whole Grains Every Day.

Whole Grain Health Benefits.

1 Better Breakfasts.

2 Best Breads.

3 Grains on the Go.

4 Dinners in 30 Minutes.

5 Easy Main Dishes.

6 Slow Cooker Sides and Meals.

7 Salads, Soups and Sides.

8 Delicious Desserts.

Grains Glossary.

Helpful Nutrition and Cooking Information.

Metric Conversion Guide.

Index.

New interesting textbook: Thorstein Veblen or Nonparametric Econometrics

Aquavit: And the New Scandinavian Cuisine

Author: Marcus Samuelsson

In this long-awaited book, Marcus Samuelsson introduces the simple techniques and exciting combinations that have won him worldwide acclaim and placed Scandinavian cooking at the forefront of the culinary scene. Whether it's a freshly interpreted Swedish classic or a dramatically original creation, each one of the dishes has been flawlessly recreated for the home cook. Every recipe has a masterful touch that makes it strikingly new: the contrasting temperatures of Warm Beef Carpaccio in Mushroom Tea, the pleasing mix of creamy and crunchy textures in Radicchio, Bibb, and Blue Cheese Salad, the cornflake coating on a delightful rendition of Marcus's favorite "junk food," Crispy Potatoes.

In "The Raw and the Cured," Marcus presents the cornerstone dishes of the Scandinavian repertoire, from a traditional Gravlax with Mustard Sauce (which gets just the right balance from a little coffee) to the internationally inspired Pickled Herring Sushi-Style. The clean, precise flavors of this food are reminiscent of Japanese cuisine but draw upon accessible Western ingredients.
Marcus shows how to prepare foolproof dinners for festive occasions: Crispy Duck with Glogg Sauce, Herb-Roasted Rack of Lamb, and Prune-Stuffed Pork Roast. Step by step, offering many suggestions for substitutions and shortcuts, he guides you through the signature dishes that have made Aquavit famous, like Dill-Crusted Arctic Char with Pinot Noir Sauce, Pan-Roasted Venison Chops with Fruit and Berry Chutney, and Fois Gras "Ganache."
But you'll also find dozens of homey, comforting dishes that Marcus learned from his grandmother, like Swedish Roast Chicken with Spiced Apple Rice, Chilled Potato-Chive Soup,Blueberry Bread, Corn Mashed Potatoes, ethereal Swedish Meatballs with Quick Pickled Cucumbers, and Swedish Pancakes with Lingonberry Whipped Cream.
From simplest-ever snacks like Sweet and Salty Pine Nuts and Barbecued Boneless Ribs, to satisfying sandwiches like Gravlax Club, to vibrant jams and salsas and homemade flavored aquavits, Marcus Samuelsson's best recipes are here. Lavishly photographed, Aquavit and the New Scandinavian Cuisine provides all the inspiration and know-how needed for stunning success in the kitchen.

Publishers Weekly

When he became executive chef at New York City's swank Aquavit at the tender age of 24, Samuelsson began educating Americans about his native Swedish cuisine, but he also received an education in return. And it's that exchange that elevates this book beyond traditional Swedish cooking to an expression of one chef's unique viewpoint. There are certainly traditional Swedish dishes represented, such as Gravlax with Mustard Sauce, Swedish Meatballs, and Prune-Stuffed Pork Roast, but they stand side-by-side with successful experiments like Pickled Herring Sushi-Style, with slices of herring served on tiny mashed potato logs that resemble rice, and Warm Beef Carpaccio in Mushroom Tea, inspired by a trip to Japan. Every cross-cultural gambit, from a Tuna Burger with Cabbage Tzatziki to a Gravlax Club Sandwich with guacamole, sounds fabulous (with photos by Shimon & Tammar, which are as beautifully clear and crisp as the recipes). Samuelsson unabashedly confesses to a fascination with "junk food culture" that dates back to a time before he knew what the words meant and results in wonderful finger foods such as Crispy Potatoes dredged in corn flakes and panko bread crumbs and fried twice. Desserts exhibit the same combination of adherence to tradition and thoughtful experimentation and range from Swedish Pancakes with Lingonberry Whipped Cream to Black Pepper Cheesecake with blanched peppercorns. Samuelsson is one of our great chefs, and a warm-hearted and generous writer to boot. (Oct.) Forecast: Publication of this book, as well as of Kitchen of Light (Forecasts, March 17) by Andreas Viestad, mark a new interest in Scandinavian food. Samuelsson's name recognition should support this truly masterful collection, which is both personal and professional. Copyright 2003 Reed Business Information.

Library Journal

Born in Ethiopia and raised in Sweden, Samuelsson is an emerging celebrity chef. A two-time James Beard Award winner, most recently for best New York City chef, he is synonymous with Aquavit, the Manhattan restaurant known for its contemporary Scandinavian cuisine. In this beautifully produced book, he showcases his Nordic-fusion style. Many of the recipes are very much "restaurant food": complicated constructions of exotic flavors and ingredients, such as Prosciutto-Wrapped Halibut with Dark Beer Sauce and Lobster Rolls with Picked Asian Pears. Others are closer to down-home cooking but never stodgy, like Crispy Duck with Glogg Sauce and Swedish Roast Chicken with Spiced Apple Rice. Samuelsson loves to combine flavors and cuisines, and many of the recipes span the globe with American, French, Asian, and Swedish ingredients. He is especially adept with fish, both cooked and cured. With gorgeous photos and an attractive layout, Aquavit is recommended for public libraries with large cookery collections. Those looking for a more accessible and more traditional primer on modern Scandinavian cuisine, however, may prefer Andreas Viestad's Kitchen of Light, which better reflects the everyday eating habits of the region.-Devon Thomas, Hass MS&L, Ann Arbor, MI Copyright 2003 Reed Business Information.