News Flash - Announcing This Book Cooks Appetizers as an E-book

Dear blog readers,


I'm thrilled to share with you the latest news in my on-going electronic culinary career...


In 2004, I published my first cookbook, “This Book Cooks.”  For several years, I promoted the book in the 1960s “Mad Men” advertising style -- signing and selling thousands of cookbooks in hundreds of venues, from book stores to cooking demonstrations to catering jobs.

During this time, I also was creating a second cookbook, one that took me much more time, research and creative energy than I anticipated. By the time this volume was ready for publication, publishing per se had evolved into an entirely different industry with an exciting new option, the “e-book.”  After much investigation, I chose that option and “Planet Kitchen Table” is now available only as an e-book.

My culinary journey also has become a publishing, marketing, networking and communications-technology journey.  Along the way, I learned that in the e-book world, general cookbooks (those offering everything from appetizers through desserts) generally convey a theme and have fewer recipes than the cookbooks published 20, 10 or even five years ago.  I took a fresh look at “This Book Cooks” and realized there was much I could add, alter and update in that volume, and set about doing so, creating a new e-book version of each original chapter.  My friend Martha Lucius and I spent an afternoon together and came up with the cover design.

So, now, from out here in the e-world (rather than from a bookstore signing or a cooking demonstration or a catering job), I am happy to share with you one of my favorite things to eat – appetizers – now as an e-book (for only $2.99) that is quickly, easily and affordably accessed from your e-device!
 

Oatmeal Croutons Make Any Salad Exceptional

Arugula Salad with Oatmeal Croutons, Cranberries and Feta

Seems I'm always craving a garden fresh salad, no matter the season. Right now I eat a lot of arugula because it's in season in the colder months of the year. Here I've tossed the leaves with one of my favorite non-bread croutons that are made with the basis using oatmeal. It's a four ingredient recipe - oatmeal, canola oil, honey and garlic that gets baked until it turns chestnut brown. After its cooled a bit, it hardens slightly, giving it the perfect crouton crunch.

I assembled this salad (pictured) that includes julienned carrots for color, sweet dried cranberries for texture, roasted cashews for added crunch and protein and Valbresso feta for its creamy and salty attributes. The oatmeal croutons are sweet and savory making them the perfect match for this dynamic combination. Toss with your favorite salad dressing or roam around Click and Cook and find some of my favorites that are super simple to prepare and so much healthier than store bought. Enjoy!

For the oatmeal crouton recipe, refer to November 29, 2010 posting.

Monogrammed Meringues Huge Hit at Birthday Party!

MY client wanted something different to serve for dessert for her daughters birthday party. Given her daughter isn't a big fan of cake, I suggested she personalize the dessert and serve monogrammed meringues. Each guest was served a meringue that was the initial of their first name. I placed creamy chocolate custard in shallow rimmed dishes and nestled a meringue on top of the custard. Everybody loved the idea and the yummy dessert! 


See the recipe for meringues in my new cookbook, "Planet Kitchen Table."

Green for Happy Hearts on Valentine's Day!

Pineapple Glazed "Donut" with Toasted Almonds and Cranberries

Healthy "Donut"

For a simple, delicious, refreshing and nutritious breakfast, top ripe golden pineapple rings with yogurt (I used vanilla yogurt, but any complementing flavor or your favorite works) dried cranberries and toasted almonds. You can switch out the dried fruit and nuts with whatever you have on hand or any that suit your fancy!