Here are some cookbooks that have crossed our desk recently:
The cheesy quesadillas we knew as children have evolved. This book uses foods and spices from different cultures, and unusual spreads in stacked tortillas to create new twists on snacks, entrees and even desserts.
De Laurentiis gives a personal look into how she cooks for her family and friends. Included are recipes that give an a new spin on old favorites, and newer recipes that combine the freshness of California cuisine with Italian flavors from her youth.
The favorite recipes of the year have been re-engineered to serve two, including casseroles, pot pies, roasts, stir fries, salads, desserts, perfectly portioned so there's nothing to throw away. Included are "Use It Up" recipes, which are scattered throughout the book for using up any leftovers you may have.
The book offers the traditional fare and the varieties on the four meats featured in their contests — chicken, pork shoulder, beef brisket and pork ribs. But there are also recipes showing that the barbecue can be used for appetizers, desserts and some breakfast dishes. There are photos, tips from the pros, stories and quotes to make cooks feel like they're part of the KCBS.
Eric and Bruce Bromberg, chefs and founders of New York's Blue Ribbon restaurants, are experts at bringing home cooking-stye dishes into their restaurants. In this book, they have brought their most successful recipes to the home cook.
Tramonto invites readers into his home, sharing his food, faith, friends and family. The book features 150 recipes for steak and seafood, along with all the accompaniments, ranging from appetizers to desserts. Tramonto teaches the secrets to choosing and preparing the best steak.