Please recommend cookbooks for kids
9 years ago
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Please recommend a tasty, easy to grow apple for kids' project...
Comments (22)Greenmantle nursery has several red fleshed crabapples, called the Sweetmeat crab hybrids. The website is a delight to read, with interesting information on EtterÂs hybridization of apple trees. I asked the owner to recommend a red fleshed apple that was the sweetest (some can be very sour). He suggested the Rubaiyat as being one of the best reds, and the Muscat de Venus as being one of the best crabapples, although it doesnÂt have red flesh. They were only available as bench grafts. He doesnÂt wrap his scions of the graft in parafilm tape, so they die more easily than other nurseries. IÂm on my third Rubaiyat, with no buds yet, trying to get one to live. The Muscat de Venus has leafed out, and looks like itÂs going to make it. Kuffelcreek Nursery offers the Etter 16-32 Crab as a bench graft, as well as several other crabapples, but are sold out for 2008. All the bench grafts IÂve ordered from there live, and grow big the first year. The Dorset Golden I bought from there is fruiting its second year from a benchgraft. Trees of Antiquity offers two red fleshed crabapples, which sound like the sour kind ("makes good pickles"). TheyÂre sold out also....See MoreRecommendations for vegetable/vegetarian cookbooks.
Comments (8)I have been a vegetarian for more than 2 decades. The books by Jeanne Lemlin are great. They don't require trips to special stores, and are easy to prepare. I'll link my favorite below. Also, not a book, but I absolutely LOVE this soup. It's even vegan. Very simple to make, so nutritious. Even my kids love it. For some reason, though, I don't like it as much when I double a batch. (You might like this site for other recipes, too, though I use them mostly for the rest of the family, as they aren't vegetarians.) http://www.melskitchencafe.com/creamy-spinach-soup/ I'm very interested in this thread, though, because I know what you mean . . .it's hard to find vegetable dishes prepared in exciting ways (in the US). Ethiopian and Indian cuisines are my favorites in that regard. They know how to use vegetables. Here is a link that might be useful: Vegetarian Classics...See MoreCookbooks Of The Third Kind (Starting With Momofuku)
Comments (28)Well, it might be difficult to find this one, as it has been in and out of print. George Leonard Herter, an 'oddball know-it-all' in the words of the New York Times, ran a sporting goods company and he wrote most of the copy for the catalog. Check out this NYT appreciation of Herter's culinary and literary gifts: http://www.nytimes.com/2008/12/07/books/review/Collins-t.html?_r=0 Or, just read my review at Amazon; mine is the one that calls him 'The Cliff Claven of Cuisine'. It's a hilariously off-base polemic by a self appointed food know-it-all. Priceless. Here is a link that might be useful: Herter's Bull Cook This post was edited by arley on Mon, Feb 10, 14 at 16:17...See MoreRecommend A Thai Cookbook Or Three?
Comments (10)I like this thai cookbook a lot.. Real Vegetarian Thai. I particularly like the fact that her directions are very detailed and she has great recipe for the basics from scratch - red curry paste, panang curry, various stocks etc. I realize that if I understand the logic of the cooking style, I can cook better. So the curry pastes are basically like a thick pesto that can be diluted as needed for various dishes. Like pesto, they also freeze well in icecube trays. So I can make various curry pastes in one sitting (most of the ingredients are similar except chilli color) and "assemble" the dish in a short time for dinner with just some chunks of tofu, veggies etc. The other thing I realized is using the right ingredient makes a huge difference. I live in the hub of asians in SF bay area and have several chinese grocery stores near me but some ingredients from a thai grocery store gave it that special flavor. Thai soy sauce (much thicker.. almost like a reduction of balsamic vinegar), thai palm sugar, thai red rice, thai sticky rice, also kefir lime leaves, thai chillies, galangal (ginger is not quite the same), lemon grass, tamarind (not paste). Most of these freeze well as well....See More- 9 years ago
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