The New American Plate Cookbook by the American Institute for Cancer Research

This cookbook, by the American Institute for Cancer Research, is making the recommendation that we increase our daily intake of vegetables, fruits, whole grains and beans so that it equals 2/3rds of our daily food intake. They encourage us to do this gradually, by first adding some additional fruits and vegetables to our diet. As we become accustomed to having less meat and starches, the authors provide us with a multitude of tasty recipes. They suggest using olive or canola oil and trying to “cook once, eat twice”, to reduce the amount of time in the kitchen.

As I perused the recipes, several sounded especially appropriate for autumn. Acorn squash stuffed with apricots and cornbread or cider glazed sweet potatoes with cranberries are perfect side or main dishes for a cooler fall evening. Some delicious main entrees include baked fish with tomatoes, spinach and olives, cranberry chicken, or shrimp with grapefruit and black bean salsa. The soup recipes that piqued my interest were fresh corn bisque, summer squash soup and chilled strawberry soup. As with most cookbooks, the authors end with dessert recipes. The chocolate angel food cake with raspberries and the fresh plum tart are definitely on my list to try.

Tompkins County Public Library has a variety of cookbooks that are sure to appeal to everyone. Bon Appetit! - Reviewed by Deb

Spain and the World Table by Martha Rose Shulman

Having spent my third year of college in Spain, I am always on the look out for Spanish cookbooks. In Spain and the World Table, I found a treasure trove of traditional and modern recipes. Martha Shulman worked in conjunction with the Culinary Institute of America to assemble dishes that range from tapas to desserts. My favorite part of any cookbook is always the introduction and the history behind the recipes and ingredients.

Martha addresses the beginnings of the Spanish table through the regional dishes which were based on ingredients which were readily available to the people. This is why Spanish cities near the sea are famous for paella (a saffron, rice and seafood dish) and many that use salt cod as the main ingredient. The National Dish of Spain is the tortilla Espanola which is an omelet made with eggs and potatoes and is served both as a main dish as well as an appetizer or tapa. Gazpacho, a cold tomato soup, has many variations. The author even includes a recipe for one with beets and cherries. Cocido is a stew with beans, meat and sausage that I ate each week with my Spanish family. The recipe in this cookbook is just as I remember it.

Spaniards eat a light breakfast, a large meal after noon, have drinks and snacks in the late afternoon and then another meal later in the evening. Each evening on our way home from class, we would stop and have chocolate and churros. Chocolate is something like hot, thick chocolate pudding in which you would dip your churro ( a stick-like fried donut). Many evenings, we would also head to the local tavernas to “tomar algo” ( which literally means, “to take something”). There we would enjoy a glass of wine or beer and some tapas. Tapas are small snacks that range from a thin slice of ham, a pickled egg, slice of tortilla, anchovies or olives.

The most famous Spanish dessert is flan, which is a custard with caramel topping. Martha has recipes for several versions of this, including one topped with mission figs. This is a colorful and informative cookbook that took me back to my special year in Spain. - Reviewed by Deb

Celebrate! by Sheila Lukins

Ms. Lukins has written a cookbook that features menus for celebrations throughout the year. The first section of the book is A Year of Celebrations. It begins with a buffet, Ring in the New Year , which includes pork tenderloins and a “platter of plenty” that has a wide array of roasted and blanched vegetables. This dinner is topped off with a pineapple upside down cake. She ends the holidays with A Toast to the New Year complete with recipes for Sparkling Crab Salad and chocolate truffles. She provides the recipes and suggests the music, drinks and table settings for the occasion. In her introduction to each holiday, she gives us a quick overview of the holiday and its special meaning or traditions.

The second half of Celebrate! is dedicated to Celebrating Our Lives. Recipes and ideas for occasions such as The Big Raise, A Gracious Housewarming and my favorite, Celebrate a Ripe Tomato. Her recipe for the Garden Tomato Tart uses frozen puff pastry which makes this easy to make. Recipes for appetizers, main dishes and desserts are plentiful and easy to make. This is a delightful cookbook/ party planner which is fun to read and even more fun to use. Celebrate! - Reviewed by Deb

Ready When You Are by Martha Rose Shulman

Summer is coming to a close, the kids are headed back to school and now we are again faced with the age old question, “What’s for supper?” Ms. Shulman shares more than 200 favorite “new comfort food” recipes in her book. In the introduction, she tells the reader, “These recipes are meant to be liberating.” She takes traditional recipes and lightens up the ingredients and gives us suggestions for how to prepare dishes in advance and what to do with the leftovers. She also advocates cooking many ingredients on the weekend and then using them throughout the busy work week.

Soups and stews such as minestrone, seafood gumbo, pasta e fagioli and Peruvian seafood chowder would be a hearty and filling meal as the nights become cooler. A recipe for the “Last of Summer vegetable stew” makes the most of what is left in our gardens. Roast lemon chicken with honey and Greek cheese and squash pie are easy to make and a welcome change to the weekly menu. Her dessert recipes are simple to assemble and a great ending to any meal. Some of her favorites are Bill’s Trifle, honey baked apples and homemade chocolate pudding. Delicious! - Reviewed by Deb