Welcome to the voting thread for the December 2013 Cookbook of the Month. This year we’ve cooked from a variety of cookbooks that took us on journeys to Jerusalem, China, Portugal, Burma, Italy and Mexico. We’ve also explored a chef’s spin on home cooking, bistro cooking, small plates, vegetarian cuisine with a Mediterranean focus and a book that mixed Southern and Asian cooking. This month we had 10 different books nominated and two clearly had the most nominations. How will we finish 2013?
The first nominee is FANCY PANTRY by Helen Witty, originally released in 1986. Here’s part of a review of the book from The Spokesman-Review. http://tinyurl.com/k6u48ck “With a little time, a measure of patience and the use of top-quality basic ingredients, anyone can have a pantry stored with a variety of tantalizing gourmet treats.…The 250 recipes are clearly written and, for the most part, easy to follow. Even a beginning cook should be able to follow the instructions for such complicated-sounding delicacies as brandied beef and anchovy spread and potted ham. The recipes include many condiments, ranging from how to add a gourmet’s touch to store-bought mustard to a variety of chutneys, jellies, and relishes. Recipes for making yogurt are here and, for the sweet tooth, a dazzling array of desserts that include some sinfully luscious sauces. The book also includes several recipes for foods that can be frozen or refrigerated rather than stored on a shelf, including an easy-to-make crème fraiche...” http://tinyurl.com/nxjwtfe
Our second book focuses on a particular cooking method. Published in 2011, ALL ABOUT ROASTING: A NEW APPROACH TO A CLASSIC ART by Molly Stevens “feature(s) the full range of dishes from beef, lamb, pork, and poultry to seafood and vegetables. Showstoppers include porchetta ingeniously made with a loin of pork, a roast goose with potato-sage stuffing, and a one-hour beef rib roast-dishes we've dreamed of making, and that Molly makes possible with her precise and encouraging instructions. Other recipes such as a Sunday supper roast chicken, herb-roasted shrimp, and blasted broccoli make this an indispensable book for home cooks and chefs.” http://tinyurl.com/lokdmxw
To view the nomination thread, please click here: http://chowhound.chow.com/topics/923422
To view the history of COTM and how it works, please visit this link:
Please cast your vote by checking the "recommend" box underneath your chosen title (one vote per hound please).
Voting will close on Thursday, November 21st at 7pm Central Time.