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Multi-Tasking in the Kitchen
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Over the years I have collected 100's of cookbooks and even written a few. Below are reviews of some of the books and a sample recipe. I'm still collecting and writing them!	Featured Cook Book: Jan's Low Fat Cooking and Eating Guide & Sample Recipe Buy Cookbooks Here
CookBooks & Sample Recipes
Emeril's TV Dinners	Hello Dolly Ice Cream Sandwich
The Boston Globe Cookbook	Sausage Macaroni Bake
The Shortcut Cook	Frozen Pineapple Parfait
Cooking with the Two Fat Ladies	Bubble and Squeak
Cooking From a Country Farmhouse	Lemon Sage Chicken Cutlets
Classic American Home Cooking	New England Clam Chowder
Chez Panisse Vegetables	Zucchini Fritters

Jan's Low Fat Cooking and Eating Guide - Self Published - Janice Williams - 1999	My latest cookbook filled with fat facts, advice, tips and recipes. Daily planner included to help monitor healthy eating. To Order
Sample Recipe	Shrimp Kabobs
Ingredients 3 cloves garlic, minced 12 med-large shrimp, peeled 1 cup orange juice 1/3 cup low salt soy sauce 1 teaspoon olive oil 1 green pepper, sliced in 1 inch pieces 1 red pepper, sliced in 1 inch pieces 1 cup pineapple chunks 1 jar onions Combine garlic, orange juice,olive oil and soy sauce to make marinade. Place peeled shrimp in marinade for1 hour (or overnight). Thread shrimp alternately on skewers with peppers, pineapple and onions. Brush with marinade. Broil until shrimp is pink and vegetables tender crisp. Serve over rice.
Emeril's TV Dinners 1998 William Morrow & Company	I love to watch Emeril Lagasse's show on Food TV. He is a marvelous chef and makes cooking fun and entertaining. This cookbook has all kinds of treats - Fall River Memories, Louisiana Specialties, Southern Favorites, Emerilized Starters, Salad Sensations, Vegetable World, Emeril's Fish Market, Know You Birds, Pork Fat Rules, Where's the Meat, Creole Jazz Brunch, and Swingin Sweets. The recipe below is a sweet treat.
Sample Recipe	Hello Dolly Ice Cream Sandwich
1/2 lb. (2 sticks) unsalted butter melted 2 tbls. firmly packed brown sugar 2 cups pecan pieces One 12 ounce bage semisweet chocolate chips One 7 ounce bag peanut butter chips Twoo 14 ounce cans sweetened condensed milk Chocolate Ice Cream Chocolate Sauce Preheat oven to 350 degress. Combine butter, graham crackers and brown sugar in a large bowl, mixing well. Press the mixture against the bottom and sides of a 12 x 17 inch baking pan. Sprinkle the pecans over the crust. Sprinkle the chocolate chips over the pecans. Sprinkle the peanut butter chips over the coconut. Drizzle the condensed milk evenly over the tops of the chips. Bake until edges are brown and crusty and the coconut is lightly toasted, 20 to 25 minutes. Remove from oven and let cool completely. Cut into 20 squares. Put one piece on each of ten plates. Top with ice cream and remaining cookies. Drizzle with chocolate sauce.
The Boston Globe Cookbook- 1990 Globe Pequot Press	The Boston Globe Cookbook is an outgrowth of the Boston Globe Cookbook for brides first published in 1948. The original version relied almost solely on recipes that had been submitted by various readers to "Confidential Chat", a reader exchange dating back to 1884(precursor to Internet chat rooms). This cookbook is a favorite in my library - solid, easy recipes that capture the flavor of New England.
Sample Recipe	Sausage Macaroni Bake
Ingredients 1 tbls. oil 1 garlic clove, peeled, left whole 1 large onion, chopped 3/4 lb. sweet Italian sausages cut in pieces 1 lb. macaroni 1 teas. salt 1 large can whole tomatoes 1 tbls. dried oregano 3 cups cheddar cheese cubes Heat oil in skillet and sauté garlic for 2-3 minutes. Remove and discard garlic. Add onion to oil and sauté until translucent. Remove onion to large casserole. Sauté sausage pieces. Remove, drain well. Cook macaroni in boiling water with salt 6-8 minutes. Drain and cool it with cold water. Combine with sausages, tomatoes, oregano, and two cups of cheese cubes, stirring well. Spoon into large casserole and put remaining cheese on top. Bake at 325 degrees until cheese is melted and casserole is bubbly about 20 minutes. Serves 6.
The Shortcut Cook by Jacques Pepin - 1990 William Morrow & Company order his latest cookbook - Jacques Pepin's Kitchen: Encore With Claudine	I love to watch Jacque Pepin's cooking shows on public television. He makes it all seem so easy. This is one of my favorite cookbooks because he shows you how to create delicious and exciting dishes in the shortest amount of time - check out my own multi-tasking in the kitchen. Contents of this cookbook are the shortcut kitchen, basics, appetizers and first course, soups, breads, pizzas and hot sandwiches, salads, pasta and rice, shellfish and fish, poultry and meat, vegetables and desserts.
Sample Recipe	Frozen Pineapple Parfait
Ingredients 12 small packaged ladyfingers (1-1/2 ounces) 2 tbls. dark rum 1-1/2 cups heavy cream 1 cup frozen pineapple juice concentrate Break ladyfingers into 2 inch pieces into a glass serving bowl or soufflé mold, and sprinkle with rum. Set aside. Whip the cream until firm with an electric mixer or with a whisk. When the concentrate is defrosted enough to be incorporated into the cream, place it in bowl and add the whipped cream. Fold gently with a rubber spatula until the concentrate is combined with the cream. Pour over the ladyfingers, mix lightly and cover, and place in freezer for three hours. Serve directly from freezer, spooning into parfait dishes. 6 servings.

Cooking with the Two Fat Ladies 1996 Clarkson Potter Publishers	This is a new purchase. I watch these ladies on Food TV and love the simplicity of their cooking. The food is what I consider "homestyle" yet they are creative and use basic ingredients with a flair. Categories in the book are Fish and Shellfish, Meat and Poultry, Cakes and Baking, Fruits and Vegetables, Game and Food in the Wild.
Sample Recipe	Bubble and Squeak
Ingredients 3 cups chopped cold cooked potatoes 1/4 cup drippings or lard 1 onion, minced 1-1/2 cups chopped, cooked cabbage or Brussels sprouts salt and pepper Finely chop the potatoes and crush slightly. In a large, HEAVY frying pan, melt half the lard and lightly fry the onion. Mix in the potato and greens and season with salt and pepper. Add more lard. Press the bubble into the hot fat and fry over a moderate heat until browned underneath - 15 minutes. Turn the bubble over, add the last of the lard and fry until the other side is browned. Author's Note: "I once lived with a man who could be stopped in mid sentence of even the most savage argument if I started making this dish. You may imagine I am something of an expert at it. Also, There is no substitute for lard - if you object, eat something else."

Chez Panisse Vegetables - Alice Waters 1996 Tango Rose, Inc.	Chez Panisse is a world famous restaurant in Berkeley, CA. I was lucky enough to eat dinner there once while on a business trip. Alice Waters has been creating her menus for over twenty five years using locally grown wholesome food.This cookbook gives you an album of possibilities - from A-Z for preparing delicious vegetables.
Sample Recipe	Zucchini Fritters
Ingredients 1 pound small green zucchini Salt & pepper 1 clove garlic 1 small bunch chives Zest of one lemon 1 tbls. potato starch 1 egg 2 tbls. olive oil Grate the zucchini and salt them. Let stand for 30 minutes in a colander. Squeeze the zucchini dry with your hands or wring it out in a towel. Peel and chop the garlic fine, chop fine about 1 tbls. of the chives, and grate the zest from the lemon. In large bowl combine the zucchini with the garlic, chives, lemon zest, the potato starch and the egg lightly beaten. Heat the olive oil in a non stick sauté pan over medium heat. For each fritter, pour a generous tbls. of the zucchini batter into the pan. They will look like little pancakes. Turn them over after about three minutes, or when golden. Cook 2 minutes more on the other side. Drain on paper towels. Serves 4.

Cooking From a Country Farmhouse - Susan Wyler 1993 Harper Collins	Food Editor of Food & Wine magazine, Susan Wyler bought a farmhouse in Pennsylvania and eventually left her New York apartment to live there. A compilation of recipes developed at the farmhouse or from members of the community. Categories include Farmhouse Soups and Chowders, Countrified Main Courses, Garden Vegetable Salads and Stuffings, Bed and Breakfast Fare, Small Batch Pickles and Preserves, Country Desserts - nicely illustrated!
Sample Recipe	Lemon-Sage Chicken Cutlets
Ingredients 4 skinless, boneless chicken breast halves Salt and freshly ground pepper 1 medium onion, thinly sliced 1 bunch of fresh sage 4-1/2 tbls. lemon juice 3-1/2 tbls. extra virgin olive oil 3 tbls unsalted butter Lemon wedges or slices Trim fat from chicken. Pound the thicker end to flatten evenly. Season lightly with salt and pepper. Scatter half the onion slices and 8-12 sage leaves evenly over the bottom of a glass or ceramic dish just large enough to hold the chicken in a single layer. Drizzle about 1-1/2 tbls. of the lemon juice and 3/4 tbls. olive oil over the chicken and rub it lightly to coat. Invert the chicken and coat with another 1-1/2 tbls lemon juice and 3/4 tbls olive oil. Top each breast with 2-3 sage leaves and scatter remaining onion slices on top. Cover with plastic wrap and let marinate at room temperature for 1-3 hours or refrigerate up to 6 hours. In large skillet heat 2 tbls. olive oil. Remove chicken from marinate and wipe off onions and sage and pat dry with paper towels. Cook chicken in the hot oil or 2-3 minutes on each side until nicely browned and cooked. Remove and cover with foil to keep warm. Pour oil out of pan. Add butter to pan and melt, stirring with a wooden spoon to scrape up any brown bits. Add about a dozen sage leaves to butter, stir gently and cook until sage is lightly browned and crisp, about 3 minutes. Stir in the remaining 1-1/2 tbls. of lemon juice and pour the sauce and sautéed sage leaves over the chicken breasts. Garnish with lemon slices. Serves 4

Classic American Home Cooking from all over the USA - Introduction by Anne Magruder 1997 Anness Publishing Limited	I received this cookbook as a Christmas present. It has very nice classic American recipes (40) with good directions. Lots of tantalizing, full color photographs. Categories include: Soups, Fish and Seafood, Meat and Poultry, Salads, Vegetables and Side Dishes, Breads and Baked Goods, Desserts.
Sample Recipe	New England Clam Chowder

Ingredients
48 small clams, scrubbed
6 cups water
1/4 cup finely diced salt pork or bacon
1 onion finely chopped
1 bay leaf
5 potatoes, diced
2 cups milk, warmed
1 cup light cream
chopped fresh parsley to garnish
salt and ground black pepper

Rinse clams well in cold water and drain. Place them in a deep saucepan with the water and bring to a boil. Cover and steam for about ten minutes until the shells open. Remove from heat

When the clams have cooled slightly, remove them from their shells, discarding any that have not opened. Chop them roughly, then strain the cooking liquid through a strainer lined with cheesecloth and reserve it.

In large saucepan, fry the salt pork or bacon until it begins to brown. Add the onion and cook over low heat for 8-10 minutes, until softened.

Add the bay leaf, potatoes and clam cooking liquid. Stir, bring to a boil and simmer for 5-10 minutes.

Stir in the chopped clams and continue to cook until the potatoes are tender, stirring occasionally. Season with salt & pepper to taste.

Reduce the heat to low and stir in the warmed milk and the cream. Simmer very gently for 5 minutes. Discard the bay leaf, taste and adjust the seasoning. Serve sprinkled with parsley. Serves 8