Saturday, December 20, 2008

Make A Mix or New York Cookbook

Make-A-Mix: Over 300 Easy Recipes for Every Meal of the Day

Author: Karine Eliason

Why bust the budget on pricey take-out during the week, when you can whip up fast, healthy meals at home? Make-A-Mix is perfect for working parents, two-career couples, and over-committed retirees.

Make-A-Mix is really two cookbooks in one. The cookbook begins with 67 make-ahead shortcut mixes for everything from all-purpose cake mix to meatball mix. These can be made on a weekend-or whenever there's free time-and used to speed food preparation on busy days.

The mixes are a key ingredient in one or more of the 306 recipes that follow. The kitchen-tested recipes run the gamut from breakfast dishes to after-dinner treats. They include hearty dinner entrees, like enchilada casserole, onion pot roast, and shrimp & vegetable stir-fry; international fare like green chili burritos and quick chow mein; soups and other appetizers, like New England clam chowder, and even freezer treats like fruit slush.

With the Make-A-Mix method, home cooks can control the amount of sugar, salt, and preservatives in a recipe, and save money on store-bought mixes. This cookbook is the updated and expanded version of Make-A-Mix that sold over a million copies.



See also: Common Edible and Poisonous Mushrooms of the Northeast or The Twelve Blessings Of Christmas

New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants

Author: Molly ONeill

New York is Americaís kitchen. New York is pierogi, pasta fagiole, and chicken soup: Avgolemono, Brazilian Canja, Kreplach, Soo Chow, and Ajiaco. New York is Sylvia's Ribs, plus Edna Lewisís Greens and Mrs. Kornick's Polish Corn Bread. And the New York Cookbook is all of this, and much, much more. Collected from all five boroughs by New York Times food writer Molly O'Neill, here are over 500 recipes--and over 700 photographs--that celebrate one thing: a passion for food and eating.

Deborah Markow's Braised Lamb Shanks and Mrs. Urscilla OíConnor's Codfish Puffs. Four-star chef Andre Soltner's Roast Chicken and Vernon Jordan's Jerk Style Jamaican Chicken. Robert Motherwell's Brandade de Morue and the Abyssinian Baptist Church's Long-Cooked Green Beans. Plus Katharine Hepburn's Brownies, Lisa's Mexican Flan, and Sally Darr's Golden Delicious Tart. Includes shopping guides, cooking tips, and walking tours. Main Selection of Book-of-the-Month's Club HomeStyle Books. Winner of a 1992 IACP/Julia Child Cookbook Award. Winner of the 1992 James Beard Food and Beverage Book Award. 221,936 copies in print.

A percentage of the royalties goes to Citymeals-on-Wheels.



Table of Contents:
LOOKING FOR THE HEART OF THE CITY

NIBBLES, NOSHES, AND APPETIZING

Meal Starters, coffee breaks, street food-New York's best little bites. Falafel, Jamaican beef patties, hummus, clam fritters, savory chicken wings, and Jarlsberg squares.

Noshing with Lou Singer

Nosh Stops

A Taste of the Tropics

On Being a Hostess with the Leastest

Lox, Stock, and Bagels

To Catch a Proper Nova

Smart Cocktails by the Borough and Beyond

Many-Faced Quiche

Stone Fence

The Caviarteria and What It Knows

New York's Artisan Springs

SOUPS FOR SIPPING, SLURPING, SUPPER

New York bowlfuls. Chicken soup in all its ethnic varieties. Scotch broth, hot and sour soup, and Hungarian szekely. Borscht, bisque, green minestrone, white bean soup, and snert.

Chicken Soup: A New York Panacea

Matzoh Bowl I

The Soup Man of 55th Street

Manhattan Clam Chowder

TO BAKE AN HONEST LOAF

Breads with crust and breads with heft. Fresh muffins, bagels, babka, beer bread, roti, parantha, and focaccia.

The Brick Oven Brotherhood

Where to Buy a Good Loaf

Stalking the Perfect Pizza Pie

Pizza Stops

To Make a Soft Prezel

A Bagel Is a Bagel . . .

FOOD WALKS

Food on foot. Tours of New York's ethnic neighborhoods and food markets. Where to stop and why.

THE GREENING OF NEW YORK

New York cooks offer up Southern-style and Chinese-style greens, Caribbean callaloo, Marrakesh carrots, and artichokes with a Turkish twist. Plus baked beans, potato chips, and potato latkes. And salads. And pickles.

The Greening of New York

New York's Greenmarkets

Produce Paradise

Mrs. Beausojour's Short Guide to Caribbean Vegetables

Lexicon of AsianVegetables

Mickeys and Chips

For Those Who Don't Know David "The Latke King," There Is Some Hope.

Vegetable Wisdom

Brighton Beach Memories

The Caesar Salad Song and Caesar Salad Translation

New York in a Pickle

Wildman Looks for Dinner

The Smart Cook

Using Infused and Syrup-Flavored Oils

A CHRONOLOGY OF SIGNIFICANT CULINARY EVENTS IN NEW YORK CITY

New York has always been a happening food town. From the first coffee-houses in the 1600s to soda fountains in the 1800s to hot dogs, cafeterias, Chiclets, Tootsie Rolls, and cheesecake, New Yorkers have made their mark.

NEW YORK NOODLES

Spaghetti, linguine, penne, orzo-pastas dried and fresh with their sauces. Plus pierogis, wontons, polenta, grits, tabbouleh, and risotto.

Pasta Plus Dumplings, Noodles, and Grains

The Red Sea

Mrs. Romana Raffetto of Houston Street

Just a Few New York Noodles

Bumper Crops in Bensonhurst

Arthur Avenue Nights

Salvatore ("Mr. Wab") Medici of East Harlem

National Spaghetti Carbonara Day

Fresh Noodles

Dueling Dumplings

THE MEAT OF THE MATTER

Great Steaks, brisket, casseroles, cutlets, stews, and chops. Unbelievable barbecue, meatloaf every way, and a hamburger like no other. Plus shish kebab, leg of lamb, couscous, and South African bobotie.

The New York Barbecue Summit

New York's Best Barbecue

Robert Pearson's Stick to Your Ribs

The King of Jerk

Deli Spoken Here

In Search of New York Steak? Ask Anywhere but New York

Where's the Beef?

FESTIVALS

Street fairs, feasts, and festivals: When and where they happen. Celebrate the year with a smorgasbord of ethnic foods.

THE BIRDS

Fragrant chickens, roasted, fried, and barbecued. Cambodian chicken salad, chicken has, and chicken Kiev. Five ways to stuff a turkey. Poultry fricassees, grills, and stews.

To Roast a Fine Bird

To Buy a Good Bird

Where's the Bird

To Stuff a Fine Bird

Liz Smith's Fried Chicken

Vernon: The King of Jerk

Norah's Fried Chicken

Schmaltz and Gribeness

The Curator of Country Captain

Church Suppers

Eileen Says Everything is Peking Duckie

FROM RIVER, SEA, AND THE FULTON MARKET

New York's seafood favorites: Pan roasts and stews, stuffed lobster and a unique lobster club sandwich, scallop pie and shrimp with feta, plus shad roe, fillet of sole, tuna Rockefeller, and red snapper hash.

A Day Dawns at Fulton

Fernando Lara, Marine Muralist

Shadding on the Hudson

A TRIP DOWN MENU LANE

New Yorkers on the town. A look at where they ate and what they ordered, from early tavern and pushcart days to Delmonico's, Luchows, and the current hot spots.

A LITTLE SOMETHING SWEET

Desserts . la New York include chocolate cakes, carrot cakes, and six fabulous cheesecakes. Fudgy Brownies, mammoth cookies, mile-high pies, Mexican flan, dense bread pudding, and crSme brulSe.

Ebinger's Blackout Cake

To Buy Fine Chocolates

A Fine and Fancy Cake

On Top of Carrot Cake Hill

New York Cheesecake

Some Very Good Bakeries

Fox's U-Bet Chocolate Flavored Syrup

MAIL ORDER

BIBLIOGRAPHY

CREDITS

INDEX

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