Shelmar's Bookshelf

  • Yellow tomato & yellow watermelon salad, p.68; oppressive amount of cayenne, reduce to a dash.
    about Eat Like There's No Tomorrow added on June 28, 2020

  • Written with forced "cuteness" The Jewish Princess Cookbook is predominantly recipes, solid if not geshmak. Baking times are severely underestimated. My oven doesn't have this trouble with other cookbooks. You Say Corn Beef, I Say Salt Beef, p. 95, good, but doesn't improve on the directions of the corned beef package. Hot and Spicy Fish, p. 110, tasty with rave reviews, messy, requires dishwashing mid-recipe, high calorie, tastes could be matched in an easier broiled fish. Peanut Butter Cheesecake, p. 164, tasty, 50 minute rather than 20 minute cooking time. Sour Cream Cake, p. 180, nishkoshe, 65 minutes rather than 40 minute cooking time. Almond Cake, p. 156, ok, frosting could be toned down to a buttercream.
    about Jewish Princess Cookbook added on June 21, 2020

  • Shrimp Mornay, p.30, pretty good, used Emmentaler, easily adaptable for serving for 4.
    about Dieting for One added on June 21, 2020

  • Drom John like all 5 parts and the total. No other in the family liked anything except two liked the avocado/papaya/strawberry combination.

  • Gillian's Breakfast Sausage Casserole, Crane Creek Inn, Melbourne, p.53, good, maybe not as good as the component parts (toast, sausage, cheese omelet), but worthy time management dish if serving eight or more people.
    about Florida Morning Glory added on June 13, 2020

  • Gluten-Free Orange Muffins, p.76. Ok. Needs gluten. I didn't use Arrowhead Mills, but one of the three substitutes, Lundberg, is featured on the cover.
    about Brand Name Light & Natural Cookbook added on June 07, 2020

  • Scaldis Noël (Bush de Noël), p. 242, excellent clone. Warning: 6 months bottle aging. D. Carnegie and Co. Stark-Porter, p.232. 8 weeks bottle aging.
    about Clone Brews added on May 25, 2020

  • Salmon-Stuffed Chicken Breasts, p.175, mediocre. Gingerbread Pancakes, p.111, mediocre and thick.
    about Cooking Light Cookbook 1994 added on May 24, 2020

  • Honey-Kissed Hot Apple Cider with Ginger, p.197; sloppy kiss, switch honey and ginger amounts.
    about Sweet Magnolias Cookbook added on May 24, 2020

  • A delightful collection of snippets about community food culture then (late 1930s - early 1940s) and now. Willard and the initial WPA project uses food as an excuse to socialize, to gather crowds and to reward good deeds and hard work. It's a bit slap-dashed, so the work does not merit enough oomph to be called either history or sociology. But the book is approachable and might tease the reader into exploring further. This book is best read snippet by snippet rather than whole hog, except for the whole hog snippet which should be read as a unit. I'd like to see someone else write a sequel in 2040. Grand Central Oyster Stew, p.275, good, but very rich.
    about America Eats! On the Road with the WPA added on May 23, 2020

  • Larry Forgione, Fresh Herb and Spinach Omelet, p.55, ok, two much herb and spinach to form omelet.
    about Heart-Healthy Cooking for All Seasons added on May 17, 2020

  • Very quick and easy!

  • Wine and food is old news. Fine beer with food is new to me, (I have not read Garrett Oliver's "The Brewmaster's Table") and Sam Calagione does a good job of bringing the reputation of beer up to fine dining. I've just imbibed a restaurant commissioned ale at Babbo (and a grappa sampling), Brooklyn Local #1 and Innis & Gunn Oak Aged Ale at Chanterelle, and Brooklyn East IPA at Balthazar, and I can attest that beer holds up to fine dining. The book is a quick read, with enough pairing recommendations to use as a reference. Generally the chapters are approachable, though the "which drink wins" summations are snarky, diminishing the whole. OTOH, the recipes and suggestions for holding beer/wine contests look doable. Any meal good enough for wine is good enough for beer.
    about He Said Beer, She Said Wine added on May 17, 2020

  • Jam Cake, Hattie K. Bailey, p.218, a little backwards in directions, skipping an ingredient, nevertheless, yum! and a good base for variations.
    about Southern Heritage Cookbook added on May 17, 2020

  • Russian Tea, p. 336, good, family pleaser.
    about North Carolina & Old Salem Cookery added on May 14, 2020

  • Chicken liver entrée, p.151, tolerable way to mask chicken liver.

  • Parmesan chicken, p. 103, quite good.
    about Worth Tasting added on May 13, 2020

  • The Art of salad making, p.153, Chinese tuna salad, ok. p.176 Basic mayonnaise, patience.
    about Art of Salad Making added on May 13, 2020

  • Salmon Timbales, p. 267. Hmm, PF stuffing and two cans ... surprisingly yummy; worth repeating.
    about Margaret Rudkin Pepperidge Farm Cookbook added on May 12, 2020

  • Cucumber Mousse, Old Governor's Mansion at Georgia College, Milledgeville, p.14, ok-ish. Had I not skipped the green food coloring, this would have been mid-century pot luck fair to middling.

  • Eggplant appetizer a la Justin, p.9, very nice hot, better cold. I'd broil the eggplant rather than fry. Boiled shrimp in shell, p.43, meh, I'd halve the recipe.
    about Justin Wilson Cookbook added on May 12, 2020

  • Summer pasta salad (Insalata di pasta estiva della salute), p.177 with Roasted red peppers (Peperoni arrostiti), p.41; very good, lots of prep time and lots of dishes.
    about Cucina & Famiglia added on May 12, 2020

  • Grilled Lamb Chops with Honey Glaze, p.244. Pretty good. Ruby Blackburn Lambert's Persimmon Pudding, p.12. Good, reduce to 1/3.
    about Hidden Kitchens added on May 12, 2020

  • Beef Tea, p.38.
    about Complete Cookery Encyclopedia added on May 10, 2020