Betty Groff Cookbook or Cesar

Betty Groff Cookbook: Pennsylvania German's Recipes

Author: Betty Groff

The author of several best-selling cookbooks, Betty Groff writes and speaks from the heart and soul, passing on the Pennsylvania Dutch cooking traditions she knows like no one else. In this new book with all new recipes, Betty also relates childhood memories from her life in Pennsylvania Dutch country with the "plain people." Tested by groups of guests invited to her kitchen and by diners at her bed and breakfast, the recipes in this book continue Betty's culinary tradition, providing the tastes her legion of fans have come to expect. Illustrated with full-color photographs of the Lancaster countryside by Blair Seitz.

Interesting textbook: Principles of Managerial Finance or Applied Derivatives

Cesar: Recipes from a Tapas Bar

Author: Olivier Said

OLIVIER SAID's 27 years in the restaurant business has taken him from his native country of France to Spain, Los Angeles, and most recently, Berkeley, California. He is currently a managing partner at Cйsar.JAMES MELLGREN spent 10 years as a buyer for Dean & DeLuca in New York, and has written and lectured about the foods of Spain, most recently for the Culinary Institute of America. He is currently the associate editor of Gourmet Retailer magazine and lives in Berkeley, California. MAGGIE POND is head chef at Cйsar.

Publishers Weekly

In general, tapas presents the diner with dozens of choices in dozens of flavors, and it does so with an emphasis on drinks. In 1998, the authors, all formerly associated with Alice Waters's Chez Panisse restaurant, capitalized on the appeal of tapas and opened Cesar. This cookbook, humorously self-conscious and immediately accessible, includes 100 tapas and drink recipes and allow the home cook to replicate the restaurant's creations. Heavily influenced by Waters's seminal philosophy about food (always fresh, always local, organically grown whenever possible), the dishes are bright with flavor and designed with an emphasis on freshness. Most are easy to make, and the ingredient combinations are stellar. Smoked Trout and Persimmon Salad; Bread Pudding with Orange Caramel Sauce; and Chicken Escabeche Salad are good examples. Half of the book is devoted to beverages, many of them familiar cocktails. But the information about wine and sherry is informative and sophisticated, and the Latin American mixed drink recipes are varied and inspiring. The book's design sometimes runs counter to the cook's endeavors-recipe steps are not numbered, and tend to ramble; introductions to recipes often bury the otherwise helpful tips-but overall the book is fun, inspiring and reliable. (Oct.) Copyright 2003 Reed Business Information.