Books about Woodier from Amazon.com

Honey Crisp. Puritan Fuji. Twenty-One. Rhode Island Greening Newtown Pippin. Jerseymac What's a cook to do with the varieties of apples appearing at supermarkets, orchards, and farmer's markets all over North America?

Apples most often bring to mind sweet desserts, such as pies and cakes, but their superb texture and flavor can also be used to great effect in savory dishes. Grated, sliced, or cubed, an apple adds instant flavor without overwhelming other ingredients.

APPLE COOKBOOK includes more than 150 recipes such as Breakfasts: Sausage and Apple Omelets, Apple Corn Hotcakes, and Apple Raisin Turnovers. Starters: Prosciutto Apple Wedges and Apple Cheese Spread. Soups: Black Bean and Mulligatawny. Salads: Potato Apple Salad, Apple Slaw, and Curried Chicken Salad. Side Dishes: Maple Sweet Potato Casserole and Sausage and Apple Stuffing. Entrees: Cod and Apple Curry, Beef and Apple Deep Dish Pie, and Lamb Stew. And, of course, Desserts: Apple and Raisin Deep Dish Pie, Apple Crumb Pie, Apple Cranberry Meringue Pie, Apple Sauce Tart, Hank Keenan's Peach and Apple Pie, Apple Cream Cheese Tart, French Apple Tart, and Pumpkin-Apple Pie. Top the classic Harvest Apple Pie with a slice of Vermont Cheddar cheese, and the pie still represents the best of American cooking - simple and delicious.

First published in 1984, the Tastemaker Award-winning APPLE COOKBOOK has been completely revised and updated. Gene Shalit of NBC's Today Show says, "bushels of good recipes...this bounty of apple ideas is a pick of the cookbook crop."

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Peaches. Plums. Nectarines Apricots They're summer's sweethearts Eating them fresh off the tree, still warm from the sun, is one of the high points of the year.

Now, award-winning cookbook author Olwen Woodier offers stone fruit lovers 150 enticing ways to savor these sweet and tangy flavors of summer.

You'll find wonderful recipes for baking these fruits in crisps, cobblers, pies, and tarts. And peaches, plums, nectarines, and apricots pair up beautifully with ice cream and sherbet, or can be whipped up into frosty shakes and smoothies. But there are many other ways to bring the taste of summer to your table.

For example, the flavors burst when the fruits are grilled, sautéed, or roasted. Plums are perfect with pork tenderloin. Nectarines are a natural with roasted chicken. Apricots are a perfect complement to turkey breast. There are also recipes for grilled salmon with nectarine and avocado and halibut with peaches.

When you have a taste for something with an extra zing, Woodier suggests the tarter varieties of plums--damsons, greengages, beach plums, and some varieties of Italian plums. Because the flavor of these plums is more assertive, they can withstand stronger seasonings such as cloves and cardamom, cinnamon and ginger. Or for a real culinary treat, poach these plums in a fruity red wine.

Summer fruits work beautifully in sauces and salsas. A nectarine chili sauce or a plum garlic sauce makes a terrific dip or a tasty sauce to brush on grilled meat. And when you're looking for something more exciting to dip tortilla chips into, try peach-plum salsa.

Enhancing this luscious cookbook are fascinating sidebars. Woodier tells stories from the history and folklore of stone fruits: for example, did you know that apricots were first cultivated 3000 years ago near the Great Wall of China? You'll find information about rare varieties such as donut peaches, the smallest and sweetest peaches of all, as well as new specialty hybrid fruits such as apriums, an apricot-plum hybrid with the downy yellow skin and yellow-orange flesh of an apricot and the tangy flavor of a plum.

Packed with food-lore, nutritional information, and 150 imaginative, innovative, and succulent recipes, Peaches and Other Juicy Fruits is a cookbook you won't let out of your hands all year long..
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Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life..
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Nothing is more sublime than the taste of the first fresh corn of the season, steaming hot, slathered with butter, and lightly salted. Award-winning cookbook author Olwen Woodier explains how to best enjoy fresh corn, as well as how to freeze or preserve that farm-fresh taste so that corn lovers can add the nutritious goodness of corn and cornmeal to the menu all year long. Imagine steaming hot cornmeal porridge on a winter's morning, a savory bowl of corn chowder after that first day planting the garden, or a Cinco de Mayo fiesta complete with homemade tortillas.

The texture, wholesome goodness, and flavor of corn make it a remarkably versatile grain, complementing everything from frittatas to Posole, soufflTs to Shepherd's Pie. In Corn, author Olwen Woodier celebrates this downhome, delicious, all-purpose comfort food through 140 easy-to-prepare recipes. Here are corn starters: Tortilla Pizza, Blue Blazes Hush Puppies. Corn Soups: Tortilla Soup, Lobster and Corn Chowder. Corn Salads: Black Bean, Corn and Tomato Salad, Corn Pasta Salad with Roasted Garlic Dressing. Corn in the main: Salmon with Corn Pancakes, Corn-Tortilla Crusted Fish, Corn and Cheese Tamales. Breads: Bacon-Scallion Muffins, Skillet Corn Bread.

Woodier also includes a complete history of corn, a cook's primer on corn varieties, corn nutritional information, and special grower and chef profiles.

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Price: $1.80 [Notify me when price goes down.]

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life..
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