Whitewater Cooks with Friends by Shelley Adams

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    • Categories: Pies, tarts & pastries; Sauces, general; Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: whipping cream; whole grain Dijon mustard; honey; puff pastry; ground cayenne pepper; arugula; Stilton cheese; pears
    • Categories: Grills & BBQ; Salads; Sauces, general; Appetizers / starters
    • Ingredients: mayonnaise; whipping cream; basil; prosciutto; peppery greens; honeydew melons; bamboo skewers; scallops
    • Categories: Sauces for meat; Appetizers / starters; Italian
    • Ingredients: beef tenderloin; soy sauce; Cambozola cheese; horseradish; sour cream; whipping cream; arugula; cherry tomatoes; baguette bread; capers
    • Categories: Grills & BBQ; Appetizers / starters; Side dish
    • Ingredients: asparagus; prosciutto; Fontina cheese; crema di balsamico
    • Categories: Appetizers / starters
    • Ingredients: sashimi grade tuna; smoked salmon; peppery greens; pickled ginger; tobiko roe; wonton wrappers; vegetable oil; rice vinegar; soy sauce; wasabi paste; sesame seeds; mayonnaise; Vietnamese chilli garlic sauce; green onions; cilantro; avocados; honey; limes
  • show
    • Categories: Chutneys, pickles & relishes; Appetizers / starters; Small plates - tapas, meze; Vegan; Vegetarian
    • Ingredients: garlic; fresh ginger; mustard seeds; turmeric; garam masala; eggplants; white vinegar; sambal ulek; dried red pepper flakes
    • Accompaniments: Fig jam; Summer peach chutney; Roasted tapas nuts
    • Categories: Chutneys, pickles & relishes; Appetizers / starters; Small plates - tapas, meze; Summer
    • Ingredients: peaches; onions; apple cider vinegar; brown sugar; raisins; red chiles; fresh ginger; whole star anise; ground cinnamon; turmeric; ground allspice; ground coriander
    • Accompaniments: Fig jam; Fiona's eggplant pickle; Roasted tapas nuts
    • Categories: Pasta, filled; Sauces for fish; Appetizers / starters; Asian; Italian
    • Ingredients: onions; lemongrass; whipping cream; limes; saffron; wonton wrappers; prawns; scallops; crabmeat; green onions; paprika; egg yolks
    • Categories: Grills & BBQ; Sauces, general; Appetizers / starters; Vegetarian
    • Ingredients: goat Brie cheese; garlic; arugula; basil; pine nuts; tomatoes; capers
    • Categories: Appetizers / starters; Japanese
    • Ingredients: albacore tuna; soy sauce; wasabi paste; sesame seeds; toasted nori
    • Categories: Appetizers / starters; Small plates - tapas, meze; Vegan; Vegetarian
    • Ingredients: almonds; cashew nuts; pecans; hazelnuts; shallots; rosemary sprigs; ground cayenne pepper
    • Accompaniments: Fig jam; Fiona's eggplant pickle; Summer peach chutney
    • Categories: Appetizers / starters; Greek
    • Ingredients: prawns; onions; garlic; red peppers; yellow peppers; dried red pepper flakes; tomatoes; ouzo; basil; dried oregano; lemons; goat feta cheese; Greek cheese
    • Categories: Pizza & calzones; Appetizers / starters; Main course; Vegetarian
    • Ingredients: red potatoes; rosemary; garlic; instant yeast; plain flour; marinated artichoke hearts; dried red pepper flakes; feta cheese; mozzarella cheese
    • Categories: Dips, spreads & salsas; Appetizers / starters; Asian; Vegan; Vegetarian
    • Ingredients: sweet chile sauce; rice vermicelli noodles; carrots; bean sprouts; English cucumbers; green onions; mint; cilantro; sesame oil; rice paper wrappers; peanuts; peanut butter; limes; tamari sauce; maple syrup; garlic; fresh ginger; rice wine vinegar
  • show
    • Categories: Appetizers / starters
    • Ingredients: clams; tomatoes; onions; garlic; lemons; white wine; parsley
  • show
    • Categories: Soups
    • Ingredients: oxtail bones; tomato paste; carrots; celery; onions; garlic; Marsala wine; beef stock; dried porcini mushrooms; bay leaves; thyme; parsley; sour cream; whole grain Dijon mustard
    • Categories: Soups; Malaysian
    • Ingredients: serrano chiles; shallots; fresh ginger; galangal; lemongrass; blanched almonds; coriander seeds; ground cumin; tamarind paste; chicken stock; chicken breasts; rice noodles; firm white fish fillets; prawns; scallops; coconut milk; green onions; mint
    • Categories: Soups; American; Vegan; Vegetarian
    • Ingredients: yams; vegetable stock; onions; canned chipotle chiles in adobo sauce; red peppers; frozen corn; limes
    • Categories: Soups; Vegan; Vegetarian
    • Ingredients: carrots; celery; onions; dried thyme; bay leaves; vegetable stock; split peas; frozen peas
    • Categories: Soups
    • Ingredients: black beans; onions; jalapeño peppers; red peppers; ground cumin; coriander powder; dried oregano; canned chipotle chiles; chicken stock; canned diced tomatoes; BBQ sauce; limes; cilantro; sour cream; salsa
    • Categories: Dips, spreads & salsas; Soups; Spanish
    • Ingredients: tomato juice; tomatoes; vegetable stock; English cucumbers; red onions; basil; parsley; red peppers; sherry; baguette bread; Dungeness crabmeat; avocados; cilantro; limes
    • Categories: Soups; Spanish; American
    • Ingredients: onions; carrots; celery; long grain rice; saffron; white wine; chicken stock; whipping cream; Italian sausages; frozen peas; prawns; chicken breasts; green onions

Notes about this book

  • Frogcake on November 30, 2019

    Toffee crunch lunch box cookies- this entry was missed in the indexing- great cookies! I increased their healthfulness by replacing one cup of AP flour with whole-wheat- whatever! They are delicious. I left the dough in the fridge for an hour before baking. Definitely a repeat.

  • ncollyer on July 04, 2014

    Rhubarb Cobbler- This is dessert that never fails to win rave reviews. A pint of strawberries are a nice addition to filling. Easy, and makes plenty for a crowd. Good vanilla ice cream or Creme Fraiche gilds the lily.

  • Prim on September 02, 2013

    Chickpea, quinoa & roasted yam salad, page 68. Increase quinoa to 1 cup & yams to 4.5 cups. Excellent and it keeps well for 2-3 days.

Notes about Recipes in this book

  • Lisa P's orange sour cream bundt cake

    • cadfael on November 20, 2014

      I really liked this and so did my husband. I used organic oranges.

    • sdeathe on August 09, 2021

      Easy, delicious. Nice light texture, and yummy glaze. Will make this one again.

  • Lovely's fall apple almond torte

    • cadfael on November 20, 2014

      Loved this. Better second day And still very good on day three. Looks elegant and tastes of Europe

  • Crispy panko tofu on baby spinach leaves with glory bowl dressing

    • Frogcake on May 29, 2016

      This is an amazing salad with unique and yummy textures and tastes. The glory bowl dressing is an emulsion made with nutritional yeast as the dominant flavour. It's so good I drizzle it on soba noodles.

  • Retro spinach salad with maple soy dressing

    • Frogcake on December 31, 2017

      Oh my, the maple soy dressing is so delicious! Wonderful on this salad, but great on many other foods. I served the dressing as a dip for bacon wrapped scallop appetizers. Yum. Of course maple syrup and bacon are very compatible.

    • averythingcooks on February 05, 2021

      For us, the maple soy dressing tasted far too strongly of the sesame oil. Disappointing because we make other dressings based on maple syrup that we really love.

  • Fig jam

    • Frogcake on November 30, 2019

      Delicious! Great with the tapa nuts but I also serve this with bbq’d lamb steaks.

  • Fiona's eggplant pickle

    • Frogcake on January 02, 2016

      I've made this several times with positive reviews. It's very easy to make and can be used as a unique condiment in sandwiches.

  • Roasted tapas nuts

    • Frogcake on January 02, 2016

      An extremely yummy tapa for sure! Very easy to make ! I also sprinkle a bit on pan roasted brusselsprouts for fun with raving reviews!

  • Nathan's Malaysian coconut and seafood soup

    • Frogcake on December 30, 2017

      An excellent tasting soup! I substituted the seafood for leftover turkey. As well, I made the laksa with lemon rind from one lemon to replace the lemongrass, double ginger to replace the galangal, leftover brown basmati rice to replace the rice noodles, and jalapeño pepper to replace the Serrano peppers; also omitted the tamarind. We really wanted this soup for lunch at our ski chalet and I refused to be defeated by the fact that I left some of my favourite Asian ingredients at home. Shelley’s recipes are always so adaptable! Looking forward to checking out her new book More Beautiful Food.

  • Tana's tomato and red lentil bisque

    • Frogcake on January 02, 2016

      This is a very easy and unique recipe with very yummy results.

    • averythingcooks on February 22, 2020

      This made a lovely bowl of soup - but I have one pet peeve. It calls for 2 cans of coconut milk but no can size is specified. I cut the recipe in half and used one small can and added heavy cream that needed using up. This will be a great lunch soup and a definite repeat.

  • Hana banana bread

    • Frogcake on November 30, 2019

      This is moist and flavourful. Really simple to come together. I used half cup of kefir goat milk which I had to use up ( in place of sour cream) and a half cup of canola instead of butter. Also added a half package (100 g) of chocolate chips.

  • Barbie's buttery shortbread

    • Frogcake on December 14, 2017

      This one of the best buttery shortbread recipes I have. They didn’t last very long in my house! I forgot to cut the rectangles and pierce the dough until mid way through the baking. No worries -I pulled them out of the oven, cut and the put them back in to finish baking.

    • averythingcooks on June 25, 2021

      I cut this back to 1/3 (and after pulling out all my pans & a lot of math decided to used my 9.5 inch round removable tart tin). I did struggle to press the dough tight to all the edges and watched the time very carefully as it seemed thin BUT....yes - this is REALLY good shortbread. I cut it into 16 pretty narrow "pieces of pie". Also - she says "butter" but because there is no other salt added I used salted butter and it was the right call. I will absolutely make this again :)

  • Pauline's cranberry crumble bars

    • Frogcake on December 14, 2017

      Love these sweet and sour cranberry bars! You can replace the almond flour with whole wheat flour or crumbled flax seed. As well, this recipe works well with blueberries. I added one extra tablespoon of brown sugar to the topping.

    • sdeathe on August 05, 2021

      These were easy to make, and a great hit. Not too sweet; a nice refreshing dessert (in slightly larger pieces). Will make again.

  • Fabulous molasses and 3 ginger cookies

    • Frogcake on January 02, 2016

      Wow! These are the best ginger cookies I've ever tasted! I pulsed the candied ginger in the processor instead of chopping the pieces and thought I went too far. However no worries! All cookies were demolished within a few days. Shelley was right -they are amazing dipped in your morning coffee or tea!

  • Chickpea, quinoa and roasted yam salad

    • averythingcooks on May 21, 2021

      This was delicious side dish for last night's pork tenderloin. I cut it in 1/2 with some necessary ratio fiddling..... a little more quinoa & sweet potato to accommodate fewer chickpeas and I added diced red onion. I also subbed in toasted pine nuts for the sunflower seeds. The white balsamic dressing is a definite repeat for this application and by itself for other salads. Quinoa is sometimes a tough sell to T but both of us devoured this stuff.

  • White bean, spicy Italian sausage and kale soup

    • averythingcooks on July 28, 2020

      This is a really good pot of soup! I did have to make a few changes based on my current kitchen inventory. I had cooked navy beans in the freezer (in place of the dried beans) and I used frozen spinach in place of the kale. This changed the step order a bit but the end result is close to a household favourite that contains potatoes. It is great to now have a lower carb alternative that still tastes really good :)

  • Tuscan bread salad with the best basil vinaigrette ever

    • averythingcooks on July 05, 2021

      I made this dressing to serve over a salad of mixed greens, celery. red onion and blue cheese. With the mix of balsamic & red wine vinegar along with the honey, Dijon and a lot of basil, it really was worthy of the word "best" in the title. We both loved it.

  • Barb's rich and creamy Gorgonzola sauce

    • averythingcooks on December 24, 2019

      As we perfect our cast iron steak cooking method (not a bad thing to "have" to practice :), I have been trying different sauces to complement our efforts which lead me here. I added a heaping tbsp of brined green peppercorns (leftover from last week's sauce). I also felt that it was not as thick or strongly flavoured as I wanted so I did add more cheese & finished it with a good squeeze of lemon juice. It was a very nice sauce with some delicious rib eyes but I will probably try some new ones before I repeat this one.

  • Asian spiced braised short ribs

    • averythingcooks on February 24, 2020

      I made this pretty much as written using rice vinegar in place of sake as suggested in the recipe. After I removed the "fall apart" meat from the liquid, I let it cool (enough to handle) and shredded it by hand, removing visible fat, connective tissue and bone. During this time I put the strained sauce outside and later was able to remove a pretty good layer of congealed fat from the surface. The meat went back in and I did add a pretty good handful of diced hot pickled peppers. This was served over thin noodles with stir fried sweet peppers and red onions on top. A perfect winter Sunday dinner!

  • Blake's panko crusted miso sablefish

    • sdeathe on March 18, 2020

      Page 86. This is easy and very good. Nice crunchy crust, and as it's cooked at medium temperature with just a bit of oil, no splatter. If you use regular soy sauce, it's quite salty, but not impossible, especially if you leave the salt out of the panko., but I'll get some low sodium soy because I'll make this again. Be good with other firm white fish, too, I'd think.

  • Spiced pear and Stilton tarte with mustard cream

    • breakthroughc on October 22, 2022

      Excellent tart! Lovely Fall first course. The mustard cream makes way, way to much. I used less than a quarter to drizzle over the finished tart. I could also only fit one pear on my tart.

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  • ISBN 10 0449016595
  • ISBN 13 9780449016596
  • Published May 05 2015
  • Format Paperback
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Appetite by Random House
  • Imprint Appetite by Random House

Publishers Text

If you want to know why the Whitewater Cooks cookbook series by Shelley Adams has been so successful, you have to believe in the power of word-of-mouth. For every home cook who has entertained using recipes from either Whitewater Cooks or Whitewater Cooks at Home - there's a table full of guests so impressed with the meal, that each will immediately head off to their nearest retailer to purchase their own copies of these amazing books. The proof is literally "in the pudding"... Whitewater Cooks with Friends adds a new dimension to Shelley's awesome recipes: it's more fun, more casual with a dollop of easy, but impressive recipes that people will LOVE. How about prosciutto wrapped scallops with basil aioli and honeydew; roasted rosemary potato, artichoke and feta pizza; panko crusted miso sablefish; halibut with macadamia nut crust and lobster saffron sauce; or mini vanilla and baby mocha cheesecakes And Shelley's design team has done it again - with the same beautiful layout and sparkling use of colour combinations that make these cookbooks simply outstanding!

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