I was recently sent a selection of Cookery books to review.  As you know I just love cookbooks and have a vast collection . . . Todd moans whenever a new one comes through the letter box . . . but, alas that is just something he has to live with.  I am of the opinion that one can never have too many cookbooks . . . Marriage is a give and take, besides . . . he reaps the rewards of my fetish every night when he sits down to tea.

 

The first one is a bit of a novelty book, entitled "Beer, a cookbook."  Recipes by Kimberley Willis.  It's a fun little book, not too large or hefty, but there's a lot packed into it's pages.  There are 40+ recipes in this book, which is roughly about the size of a clutch handbag, each of them accompanied by a tasty looking photo.



There are recipes for starters, mains, sides and amazingly even desserts, each one containing detailed instructions and a tasty looking photo, not to mention some bartenders advice near the bottom and a heads-up rating . . . easy, medium or hard . . . so that you can pick according to your skills or desire.

It's a very sturdy book, each page being composed of heavy card, which has a glossy wipe proof surface.  (I guess that's in case you sample too much of the beer while you are cooking and get sloppy??)

Interspersed between the recipes are fun quotes like this one from Frank Zappa:

"You can't be a real country unless you have a beer and an airline . . . it helps if you have some kind of a football team, or some nuclear weapons, but at the very least, you need a beer."

It's a cute little book, and would make the perfect Birthday Gift, or even Christmas Gift, for the beer connoisseur on your gift list.  I haven't actually cooked anything from the book, so can't really say how good the recipes are, but purely from a novelty point of view, this book gets an "7" from me.  It's colourful, sturdy and there were a few things in it that I have bookmarked for a later date to try.



The first one probably being these really delicious looking Chocolate Stout Lava Cakes !  There's also a pot roast that looks really tasty and tender as well.

Beer, a cookbook
Published by Adams Media
ISBN 10: 1-4405-3370-9
ISBN 13:  978-1-4405-3370-9
copyright 2012 by F+W Media, inc.



The second book is also a bit of a Novelty book, based loosely on the popular Hunger Games novels and film.  I was a great fan of the books and loved the movie, so I was quite interested in this book.  From the back cover:

When it comes to the Hunger Games, staying alive means finding food any way possible. Katniss and Gale hunt live game, Peeta's family survives on the bread they make, and the inhabitants of the Seam work twelve-hour days for a few handfuls of grain . . . all while the residents of the Capitol gorge themselves on delicacies and desserts to the heart's desire.

For the first time, you will be able to create delicious recipes from the humble District 12 to the extravagant Capitol, including:

• French bread from the Mellark Family Bakery
• Katniss's favourite Lamb Stew with Dried Plums
• Rue's Roasted Parsnips
• Gale's Bone-Picking Big Game Soup
• Capital Grade Dark Chocolate Cake

There are nine tasty chapters . . . Breakfast, Breads, Soups Stews and Salads, Humble Beginnings (starters), Seafood, Poultry Dishes for the Brave, Meat, Wild Game,  and Just Desserts.  There is also an Appendix containing Katniss's Family Book of Herbs, Acknowledgments and a full Index.

Hard covered and 241 pages containing more than 150 recipes inspired by the Hunger Games Trilogy and written by Emily Ansara Baines.  (It is unofficial and unauthorized, approved, liscensed, or endorsed by Susanne Collins, her publishes, or lionsgate entertainment corp.)  Emily Ansara Baines is a writer who has worked as a professional baker and caterer throughout the East Coast of American, most recently New York City.



Each recipe seems to be well written, with great instructions and tips included from your "Sponsor."  The downside is that there are no photographs at all, and I do love my cookbooks to have at least a few scrummy pictures.  But, aside from a few recipes I would probably never cook, like "Fightin' Fried Squirrel . . . there are also a great number of really delicious sounding ones like Mixed Messages Mixed Berry Jam, Apocalyptic Eggs Benedict, Katniss's Craved Cheese Buns, Harvest Heirloom Apple Cake and Thick and Gooey Double Chocolate Banquet Brownies.  Again, I haven't cooked anything from this book . . . but I probably will.  It's been hard these past three weeks getting in any cooking time with all the renovations going on.  I am giving this one an "8".    Pictures would be nice, but most of the recipes sound quite delicious and it has great novelty factor. It would make a perfect gift for the Hunger Games fan!

The Unofficial Hunger Games Cookbook, by Emily Ansara Baines
Published by  Adams Media
ISBN-13: 978-1-4405-2658-9
ISBN-10: 1-4405-2658-3
$19.95 (CAN $20.99)

Here in the UK you can get it from Amazon for £14.44



The final book, and my favourite of the three, was Not-So-Humble Pies by Kelly Jaggers, also published by Adams Media.   150 delicious, decadent and savory recipes for one of my favourite foods of all . . . Pie!

The book is split into three parts.

Part 1 - Not so Humble beginnings
Chapter 1 Pastry and cookie crusts
The first chapter, pie crusts, offers tons of options. Pastry type crusts like the perfect flaky crust, butter crusts and options like a buttery, spicy cheese crust. Cookie type crusts include gingersnaps, pretzels. There are also shortbread type crusts which fall right between the two using a cookie type recipe to make a crust for a pie.

Chapter 2 - Toppings
The second chapter covers toppings, classic crumb toppings, meringue, stabilized whipped cream, and sauces.

Part 2 - Sweet as Can Be
Chapter 3 Creams, Custards, and Chiffons
Creams, Custards and Chiffons.-Nothing as simple as a chocolate cream pie, these are things like cantaloupe cream, vanilla rum meringue and for people who prefer a more traditional flavor profile, white chocolate chiffon.

Chapter 4  Fruits, Nuts and Berries
 Based on classic recipes, these up the gourmet and wow factor, an apple pie gets a savory cheddar crust to contrast the sweetness of the apples, peach and ginger combine in a hand pie perfect for picnics.

Chapter 5  Tarts, Tartlets, and Rustic Pies
 These are the "dressed up for guests" dessert pies. Fine ingredients, flavors and textures like apple rose, white chocolate ganache and praline cream.

Part 3 - Savory Situations
Chapter 6  Dinner Pies
 The savory flavors that make a main course. There are lots of tarts in this chapter as well that would work well as a side dish like the spinach and artichoke tart. Lots of cheese based tarts and pies as well.

Chapter 7  Spicy, Salty, and Exotic Pies
All of the recipes in this book put some pretty unusual twists on the family classics, but this chapter really pulls out all the stops  by adding chilis, spice and salt to classics.



Each part is beautifully photographed as are a lot of the recipes . . .

 

Lavender Infused Lemon Pie

The recipes all appear to be very well written, although having said that, the crust recipe that I chose to bake did have an inconsistency in it.  It called for 1 egg, not specifying the size, or the fact that you only need the yolk, at least I could not find anyplace where the white was called for.  I used a large egg and had thrown in the whole egg before I realized that in the directions it said the yolk.  It turned out fine though, so no worries.

 

I chose to bake the Fresh Blackberry Tart with Spiked Creme Anglaise recipe from chapter 5, Tarts, Tartlets and Rustic Pies.  This is blackberry season here in the UK at the moment and they are something that I have a lot of and that I love to use in the autumn.

 

The crust was quite forgiving . . . and not all that different from a short bread cookie.  Nom! Nom!  It was very rustic and not too frou frou . . . this was a plus for me last week with all of the construction work going on.



The filling was very easy to throw together, although I did find that the cornflour didn't dissolve in the alloted standing time so if I make it again, I will add a touch of lemon juice.  It will not only help to preserve the colour, but also add a nice little hint of sharpness that I think will go well with both the berries, the sweet crust and that scrummy Creme Anglaise.

 

*Fresh Blackberry Tart with Spiked Creme Anglaise*
makes 8 servings

Creme Anglaise is a slightly thickened custard sauce that is used as a garnish on all sorts of desserts.  Here the sauce is spiked with a touch of bourbon and drizzled over slices of warm blackberry tart.  If you don't care for bourbon, you can use rum or creme de cassis, or omit altogether.

2 cups fresh blackberries
2 TBS cornstarch
2 TBS sugar
1 short crust for tarts, rolled into a 12 inch circle
1 TBS butter
1/2 cup heavy cream
1 tsp vanilla bean paste
1 TBS bourbon
2 egg yolks
3 TBS sugar

Preheat the oven to 200*C/400*F/ gas mark 6.  Line a baking sheet with parchment paper.

In a medium bowl, combine the berries, cornstarch and sugar until well combined.  Let stand for 5 minutes.

Place the pastry onto the prepared baking sheet.  Spread with the blackberry mixture, leaving a 1/2 inch border.  Fold the pastry just over the edge of the berries, then dot the top with butter.

Bake for 45 to 55 minutes, or until the fruit is bubbling and the pastry is golden brown.  Remove from the oven and allow to cool slightly.

In a small saucepan over medium low heat, add the cream and vanilla.  Bring just to a simmer.  In a large bowl, whisk together the bourbon, egg yolks, and sugar until smooth.  Whisking constantly, gradually add 1/2 cup of the cream into the egg yolks.  Immediately add the egg yolk mixture back into the pot and cook, whisking constantly, until the mixture coats the back of a spoon, about 6 minutes. 

Serve the tart slightly warm with the creme anglaise drizzled over the top.



We quite enjoyed this lovely tart and I have no less than 15 other recipes flagged to try out over the next few weeks/months.  If they are all as nice as this one . . . well, we have a real winner here!

Not-So-Humble Pies, by Kelly Jaggers
Published by Adams Media
ISBN 10: 1-440503291-5
ISBN 13L 978-1-4405-3291-7
$17.95 (Can $18.99)
Available here in the UK from Amazon for £12.74

I give this book a "9."  It lost a point for the inconsistency I found in the crust recipe.

Disclaimer - Please note that although I am given these books free of charge for review, I am under no obligation to give positive reviews.  My opinions are honest and  my own.

 

I baked something today that my chocolate hating husband did not like at all. A gal sometimes just has to do what a gal has to do.

Sometimes you just have to feed your need for . . . chocolate.  And as we all know women love chocolate. I am no exception, candy. . . cake, cookies, brownies . . . donuts. If its chocolate I am in!

 

Baked donuts though . . . so it's not a bad thing . . . baked Chocolate Donuts. These are made with buttermilk.   You know how moist buttermilk makes things. 

These Baked Chocolate Buttermilk Donuts are exactly that. Moist and chocolatey, dense even, without being the least bit heavy.

 

Ever since I was a child I have had favorite donuts. I love cake donuts. I like the yeasted ones as well, but I love cake donuts best of all and especially, chocolate cake donuts.  

Chocolate cake donuts. Chocolate sour cream donuts . . . they were available at Tim Hortons back home. These are not them.   But they are close.

 

Dense and quite chocolatey . . . without the added faff of frying . . . not to mention extra calories.   The buttermilk glaze is quite, quite scrummy . . . with just a hint of sweetness.   

 I added chocolate spaghetti sprinkles . . . for show you know.  I'm a showy kind of gal.  I like things to look at least as good as they taste. We eat first with our eyes.



I love these chocolate spaghetti sprinkles.  They are pretty without going over the top and add a touch of crunch to the outsides. 

 But you could leave the chocolate spaghetti off entirely. You could even choose a different kind of sprinkle altogether. I just think you should  bake these donuts at your earliest convenience.



You WON'T be sorry.  Ok, so your waistline may groan a teensie little bit.

If you are like me, I'm sure you'll be able to ignore it . . . SCRUMMO! These are quite simply fabulously tasty!



*Baked Chocolate Buttermilk Donuts*
Makes 12
Printable Recipe

One word . . . SCRUMMY!

100g plain flour (1 cup)
190g sugar (1 cup)
84g cocoa powder (3/4 cup)
1 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp fine sea salt
1/4 tsp ground cinnamon
a pinch freshly grated nutmeg
6 fluid ounces buttermilk  (3/4 cup)
4 fluid ounces cold coffee (1/2 cup)
2 fluid ounces vegetable oil (1/4 cup)
1/2 tsp vanilla
1 large free range egg

To glaze:
130g icing sugar (1 cup) sifted
few drops vanilla extract
3 to 4 TBS buttermilk



Preheat the oven to 180*C/350*F/ gas mark 5.  Spray two nonstick baked donut pans with nonstick spray.  Set aside.

Whisk together the flour, sugar, cocoa powder, soda, baking powder, sea salt, cinnamon and nutmeg.  Whisk together the buttermilk, coffee, oil, vanilla and egg.   Whisk these into the dry ingredients until combined.   Fill each donut pan hole 3/4 of the way full. 

Bake in the preheated oven for 20 to 25 minutes until they spring back when lightly touched.  Let sit in the pan for about 5 minutes before tipping out onto a wire rack to cool completely.

Whisk together all of the glaze ingredients until smooth.   Dip the cooled donuts into the glaze and set aside on a wire rack to allow the glaze to set.   Delicious! 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

 Follow my blog with Bloglovin 

 

I confess.  I love chocolate and it doesn't matter what kind of chocolate it is.  Dark, milk . . .   in cakes and cookies . . .  good candy bars, good chocolates . . . pies and puddings.   The only kind I am not fond of is chocolate milk or chocolate ice cream.  I'm not even really fussy on hot chocolate drinks.  I don't know why that is. It is a mystery to me too.



The Toddster of course, he doesn't like chocolate in any form other than chocolate candies or hot chocolate.   I know!  It just ain't human, but I'm not complaining as that always means more brownies for me!!

 

Chocolate Baked goods are notoriously difficult to get a good photograph of.  I don't know why that is.   I apologize for a lack of tasty photos of these fabulously delicious muffins.   No matter how I tried, they just did not want to come out right.  Nevermind . . .



You will just have to take my word for it that they are tasty.  Moist.   Chocolaty.   Stogged full of three kinds of chocolate.  Hard to resist . . . and . . . mine, all . . . mine.   I ain't complaining!




Place the butter and one half of the  bittersweet chocolate into a saucepan.   Melt over very low heat, whisking to blend. (Alternately do in a bowl set over simmering water, taking care that the bottom of the bowl not touch the water.)  Remove from the heat and set aside. 

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the centre of one comes out clean.  Don't over-bake.  You want them a bit squidgy not dry.  Allow to cool in the pan for five minutes before tipping out onto a wire rack to finish cooling completely.  Store any leftovers in an airtight container.

 


There are some recipes that are just great.  You can try to play around with them,  or look for something better . . . but you always find yourself coming back to the original because you just can't get any better than that which was great to begin with.




That's what this recipe for peanut butter and chocolate sauce is like.  Good, better, best.  This is a solid recipe which works every time, always tastes delicious and is very versatile . . .
As a sauce for on top of fudge cakes, or brownies . . . ice cream, etc.



Heck . . . I've been known to just sit down and eat the sauce with nothing else, it's that good.  Seriously.  Solid, don't fool with it, basic . . . good.  You can't do much better than that.



Place the chocolate in the top of a double boiler, over simmering water. (Or a bowl that will fit over a saucepan without the bottom touching the simmering water underneath)  Melt slowly, stirring occasionally.  Once the chocolate has melted place the top of the double boiler directly on the burner, over low heat, and whisk in the sugar, butter, salt and single cream.  Cook and whisk to combine and melt the butter.  Increase the heat to medium and cook for a further 4 minutes or so (without allowing the mixture to boil) until the sauce thickens.  Remove from the heat and whisk in the vanilla.  Serve warm or at room temperature.

It's the same as my basic chocolate sauce recipe, except I have substituted peanut butter for the butter.  No fooling.  Good stuff for those who don't like peanut butter with their chocolate.  I know . . . hard to believe, but . . . it does happen.



Place the chocolate in the top of a double boiler, over simmering water. (Or a bowl that will fit over a saucepan without the bottom touching the simmering water underneath)  Melt slowly, stirring occasionally.  Once the chocolate has melted place the top of the double boiler directly on the burner, over low heat, and whisk in the sugar, butter, salt and single cream.  Cook and whisk to combine and melt the butter.  Increase the heat to medium and cook for a further 4 minutes or so (without allowing the mixture to boil) until the sauce thickens.  Remove from the heat and whisk in the vanilla.  Serve warm or at room temperature.

Oh, and if you wanted to cut down on the calories a bit you can use non fat evaporated milk, undiluted instead of the cream.  Just saying is all.  I like to use Lindt dark chocolate for this or Valhrona if I can get it.



I like to use pure vanilla for all of my baking.  I happen to be one of those people who think it is worth the extra expense of using the real thing.  There is just no comparison.  Yes . . . I am a vanilla snob.  That's why I was really pleased recently to receive some vanilla products from Taylor &Colledge!  I received a lovely box containing some Vanilla Bean Dusting Sugar, Vanilla Bean Paste, Vanilla Beans, Pur Vanilla Bean Extract and their newest innovation a Vanilla Bean Grinder.

I think one of my absolute most favourite things is Gingerbread.  Gingerbread cake.  Gingerbread loaf.  Gingerbread Cookies.  Gingerbread Brownies . . .  and NOW these scrumptious Gingerbread Rolls!  Yes, Gingerbread rolls!

 

Did you know that this is National Chocolate Week?  I didn't until yesterday and I can't think of a more delicious week to celebrate!  As you know I LOVE CHOCOLATE, but the Toddster doesn't.  Meh . . . what do men know about such things . . .

 

I have had a cookbook entitled "Bake Me I'm Yours . . . Chocolate" in my bookcase for a while now.  It's a part of the Bake Me I'm Yours series put out  by D&C publishing.

It's a cute little book, which contains over 25 beautiful Chocolate Creations.   Written and put together by Tracey Mann, it consists of over 123 pages, and is fully illustrated with color photos throughout.  It's not a large book in size, and would easily fit inside a handbag.  Printed on quality paper and soft covered.



It's set up in convenient sections and includes all the basics you need to know about baking and decorating with chocolate as it's main theme.

 

Included are an extensive tool list so that you need never be in the dark as far as knowing what to use and when to use it.  Basic techniques are covered such as tempering chocolate and using chocolate paste.  Basic recipes are  also included for things such as chocolate sponge cake, brownies, ganache, chocolate cupcakes, amongst others.



Each recipe and technique is beautifully photographed and illustrated.



You can learn now to make perfect chocolate curls . . .

 

Be able to create fantastic Celebratory Creations!



From beautiful and simple every day cupcakes . . .



To fabulously decorated Christmas Cakes!!

If Chocolate is your thing . . . and you like to decorate and create beautiful baked goods, then this is the book for you!

Right now you can purchase it at RUCrafts for the low price of £2.99   I don't know about you, but that is pretty affordable in my opinion, not much more than the price of a hot drink in a cafe and you'll have it with you for a whole lot longer too!

bake me I'm yours . . . Chocolate
by Tracey Mann
Published by D&C (David and Charles) publishing
ISBN - 13: 978-0-7153-3764-6
ISBN - 10: 0-7153-3764-5
UK £6.99

In honor of National Chocolate week I am offering the chance for two of you to win a copy of this lovely cookery book!!  All you have to do is leave a comment in the comment section of this post and on Monday next I will use an independent number picker to pick two entries from all of the comments to receive a copy of this book, and it doesn't matter where you live.  They will ship it anywhere!  So . . . what are you waiting for?  Get commenting!!

Giveaway now closed.  Thanks for playing!

1 TBS Maple syrup


Preheat the oven to 180*C/350*F/ gas mark 4.  Place the onion in a small saucepan with the stock. Simmer for about 5 minutes.  Remove from the heat and stir in the bread cubes.  Set aside to infuse.


Mix the meat together with the egg, onion and garlic powders, salt,  pepper and thyme.  Pat out into a 14 inch by 8 inch rectangle on a piece of cling film.  Cover with the bread crumb mixture.  Sprinkle evenly with 120g of the cheese (1 cup).  Starting from a short end, roll up tightly.  Place seamside down into an 8 1/2 by 4  1/2 by 2 1/2 inch loaf dish. 

Bake uncovered, for 55 minutes.  Whisk together the maple syrup and the ketchup.  Brush over top, then sprinkle with the remaining cheese. Return to the oven and bake for a further 10 to 15 minutes, until glazed and the cheese has melted.  Let stand for a few minutes before cutting into slices to serve.