These Summer Cookbooks Will Make the Good Life Even Better ~because they are healthy recipe books.

June 09,

Summer cookbooks are fanciful creatures — high on whimsy and shamelessly devoted to making a good life better. For some that means lingering in the farmers markets or gardening with the kids. For others it’s indulging in some usually forbidden pleasures —the icy sweet, the charred and fishy. And for some, it means crossing oceans to sample less familiar fare — without ever leaving the porch. There’s something for everyone, but all go just fine with bare toes and a sun hat.

 

Marinades

The Quick-Fix Way to Turn Everyday Food into Exceptional Fare, With 400 Recipes
by Lucy Vaserfirer

Paperback, 320 pages

marinades
Cookbook of Marinades

Ah, the glow of the charcoal! the ring of the tongs! The romance of grilling may center around a Weber kettle, but some of its most powerful secrets lie in a zip-top bag. Marinades offers page after page of simple, devastatingly effective baths — and just in case you’re not so sure what to do with your Madeira-Thyme Marinade once you’ve got it — afterward points you in the direction of some nice veal rib chops or other appropriate cuts. Lucy Vaserfirer knows that for all the fire and flair at the end, the success of a grilling adventure often starts hours before, with the silent, humble art of wet baths and dry rubs. Chops and medallions, steaks and kebabs — there’s hardly a cut of protein that doesn’t benefit from a good long soak in an emphatically-seasoned liquid. Five minutes of forethought while you’re cleaning up from lunch is all it takes. After that, deliciousness is in the bag. Meanwhile, you can go for a bit of a soak yourself.

 

All Natural SURF Cuisine

A Study in Seafood Cookery
by Michael Bennett

Paperback, 186 pages

 

All Natural Surf Cuisine
An all natural SURF cuisine by Chef Michael Bennett

You will love how the Chef’s narratives are paired up with the recipes. It was like reading a recipe guide and journal from this chef on his journey through cooking seafood. You will also like the idea that the book is broken up into segments like; spices, salads, sauces and entrees. So, besides having 100 or more recipes squeezed into 188 pages, you actually get a multiple of at least 3 times that much if you interchange the sub-recipes into the entree section. This book is of course featuring healthy cooking of Seafood. Since it is a tropical seafood natural cooking cookbook you expect that but, it is also a GLUTEN FREE cookbook. The chef explains that the recipes are mostly grilled so the need for adding wheat flour is not needed. Chef Michael Bennett goes out of his way to create sauces that are as healthy as they are exotic – to pair with the grilled seafood. Once you investigate the recipes you’ll see that this book might be your favorite cookbook for your weekend family dinners.

 

The Beekman 1802 Heirloom Vegetable Cookbook

100 Delicious Heritage Recipes from the Farm and Garden
by Brent Ridge, Josh Kilmer-Purcell and Sandy Gluck

Hardcover, 275 pages

 

Natural veggie cookbook
Vegetables cookbook

The “lifestyle company” Beekman 1802 celebrates the better bits of farm life (fresh eggs and rustic antiques, not manure spreaders and drought). This third Beekman cookbook outing is suffused with nostalgic, agrarian spirit, from its seed-packet endpapers to its fluted-china still lifes. Even if you can’t be bothered to jot down “Fall Recipes From Your Family” into the quaintly lined journal pages provided, the recipes here go a step beyond your average vegetable ode and are worth exploring: green beans with frizzled scallions and ginger, butternut squash crostini with raisins and brown butter. It’s not vegetarian and heirloom vegetables are not actually required — for Beekman 1802 is all about the joys of the harvest, minus the backache from weeding and the gritty fingernails. To be used in a spirit of indolence.

Vegetarian for a New Generation

Seasonal Vegetable Dishes for Vegetarians, Vegans, and the Rest of Us
by Liana Krissoff

Paperback, 272 pages
This third offering in Krissoff’s “New Generation” series may look just like any other vegetable book, but don’t be fooled! Once you get past the bland title and tiny print, there are some surprising, wickedly effective flavor combinations just waiting to be discovered. Brussels sprouts waltz through a tamarind-ginger dressing; a tamari-butter glaze clings to potato wedges. Even the kale chip, which everyone agrees has overstayed its welcome, gets an alluring makeover in coconut. Not every recipe shines with newness — there are fine old friends like miso eggplant and butternut squash soup — but Kassoff never lets comfort devolve into boredom.

 

The Better Bean Cookbook

More than 160 Modern Recipes for Beans, Chickpeas, and Lentils to Tempt Meat-eaters and Vegetarians Alike
by Jenny Chandler

Hardcover, 272 pages
Protein-filled, healthy beans — everybody wants to love them, but why do they make it so difficult? Even perfectly cooked beans can exhaust your appetite long before you get to the bottom of the bowl, for the blandness of a bean calls for aggressive seasoning to blast open its beige palette. Here at last is a bean book that’s more tempting than earnest, brimming with cosmopolitan flavors and vivid photography. Forget about your hippie-era three-bean dip and boiled lentils — in these pages, dosas and tagines, falafels and burritos rub shoulders. Some are generously herbed, some are richly spiced, but all deliver novelistic detail on the plate compared to the leguminous one-liners of years past. The right-minded should be warned that this is no vegan — or even vegetarian — compendium. Decadent beanery is afoot in these pages; proceed accordingly.

Simple Thai Food
Classic Recipes from the Thai Home Kitchen
by Leela Punyaratabandhu

Hardcover, 227 pages
I have generally found “Quick,” “Easy,” and “Simple” to be disingenuous labels when it comes to Thai cookbooks. They might be actually easy, but then they’re likely more Chinese than Thai. Or they’re not actually easy at all — just easy compared to the hours you’d spend pounding spice pastes in the old country, with no electricity or running water. But Punyaratabandhu seems to pull it off, coming up with recipes that are weeknight-doable yet electric with ingredients you can just about find if you try hard (dried shrimp, kaffir lime leaf, palm sugar). Shortcuts or not, they’re desperately delicious. And as to those curry pastes? Store-bought is fine, according to the author. But diehard readers will still find complete recipes for each in the back of the book. In other words, you can have it both ways.

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Chef Michael Bennett’s Cookbook and Author Site

Chef Michael Bennett’s Cookbook and Author Site

Chef Michael Bennett’s Cookbooks are being sold here on this site at publisher discounts.

Books Worth Buying: January’s Best Food and Drink Releases

Chef Michael Bennett 's Gluten free cookbook makes a list
Foodbrats.com
  • This has been re-posted from another BLOG.

We get dozens of cookbooks each week at SAVEUR magzine, and every month we share our favorite new releases—books that, through one avenue of greatness or another, have earned a place on our over-stuffed shelves. This time, those books that piqued our interest came from all over the world—the Middle East, Myanmar, Paris, the American South—and covered a variety of recipes, from Gluten Free cooking to Palestinian mezze.

olives and lemon

OLIVES, LEMONS & ZA’ATAR: THE BEST MIDDLE EASTERN HOME COOKING
by Rawia Bishara
I have long been a fan of Tanoreen, Rawia Bishara’s Palestinian restaurant tucked away in Bay Ridge, Brooklyn, where her inventive mezze, like fried Brussels sprouts drizzled with fresh tahini and pomegranate seeds and eggplant napoleons slathered in babaganoush cream, make the forty-five minute trek from Manhattan well worthwhile. So, I was thrilled when I finally got my hands on her cookbook, and the secrets behind the delectable dishes I’d eaten at her restaurant. The recipes for my favorites turned out to be shockingly easy, 5-ingredient affairs, and as I flipped through the pages of mouthwatering photographs and lovely asides about local culinary folklore and her own food memories, I also discovered simplified recipes for many Palestinian classics. For example, her recipe for Musakhan, a complicated festival dish of sumac-rubbed roast chicken served on rounds of fresh-baked taboon bread, is transformed from weekend project to weeknight meal with a simple pizza-like flatbread recipe and smart substitutions like quick sautéed boneless chicken breast. Bishara’s modern, approachable take on classic Palestinian food makes Olives, Lemons, & Za’atar a book I’m glad to have on my shelf as a source for doable, exciting dishes and tried and true favorites that I will be reaching for again and again. —Felicia Campbell

Available February 13 from Kyle Books; $29.95.

Foodbrats.com announces: America's First Gluten-Free Caribbean-Influenced Cookbook That is Also QR Code-Enhanced | Foodbrats.com's Press Release | a href="default.aspx" style="text-decoration:none; color:white;" Home & Garden/abr /br /br / Press Release

IN THE LAND OF MISFITS, PIRATES AND COOKS
by Chef Michael Bennett
It is akin to cooking and eating with a conscience. Chef Michael Bennett carefully weaves the art of cooking with the science of achieving a healthy body and sane mind. He introduced to his readers an approach in eating that has been inspired by the wisdom of the ages.
As a person who has been making the transition toward a more natural diet, I was naturally drawn to this book. Overall, I would say that it was a helpful book at inspiring readers to eat healthier. I liked the personal introduction that discussed the author’s motivation for writing the book as well. It set the tone of a book as a regular guy who has learned things about Caribbean tropically-inspired healthy cooking while discussing what it is like to travel and work throughout the Caribbean. After reading so many books from “experts”, this was a nice little break. All the Gluten Free recipes like —spiced pecans, crab beignets, silky onion dip, and my favorite, bacon and Parmesan gougères—transformed my kitchen table into a fruit laden maple Butcher’s block sideboard.
The book is just as interesting reading as it is interacting. The author has published this book with interactive QR code links that connect your directly to the Internet’s database of cookery terms and grocery websites where you can find the more rare food novelties.
This book will take you on a 1000 mile journey across the Caribbean in an innovative technological and healthy way.— FoodBrats.com

Available from FoodBrats.com; $35.95

DOWN SOUTH: BOURBON, PORK, GULF SHRIMP & SECOND HELPINGS OF EVERYTHING
by Donald Link and Paula Disbrowe
I grew up in the South, and on cold, blustery days in New York, I long for it. The Gulf Coast holds particular charms for me, and whenever I go to New Orleans a visit to one of Donald Link’s restaurants is a must. So when Link’s latest cookbook, Down South, arrived, I grabbed it off the shelf and headed to the liquor store, inviting a few friends over along the way. Oftentimes, cocktails are relegated to the back of cookbooks, ancillary to the “real” stars of the show. In Down South, however, cocktails proudly set the stage for all of the deliciousness to come. Meyer lemon French 75s were my favorite, but the punch from the famous Flora-Bama bar (whose wallop I have felt on a few youthful road trips down the coast) was the crowd pleaser at my house. Following the initial cocktail section of the book, Link takes you inside an “old-school Southern cocktail party” with dishes—spiced pecans, crab beignets, silky onion dip, and my favorite, bacon and Parmesan gougères—that transformed my Brooklyn kitchen table into a groaning Southern sideboard. The rest of the book is just as inviting, and Link’s enthusiasm for the region is palpable. Cooking from this book took me a thousand miles down south and out of the northeastern cold. —Kaylee Hammonds

Available February 25 from Clarkson Potter; $24.63

UNDER THE SHADE OF OLIVE TREES: RECIPES FROM JERUSALEM TO MARRAKECH AND BEYOND
by Nadia Zerouali & Merijn Tol

This playful romp through Arabia comes from the hosts of a Middle Eastern cooking program in the Netherlands who, through their travels, have come to see the area that stretches from the Mediterranean and North Africa to Iran, as a multicultural tapestry united by an ancient culinary history. In their latest book, Under the Shade of Olive Trees, they incorporate historic dishes such as Iraqimadfuna—a ground lamb-stuffed eggplant dish spiked with rose water that was popular in the Middle Ages—with easy, contemporary riffs on Middle Eastern cuisine, including their two-ingredient tahini-halva ice cream. Informative sidebars provide short histories of ingredients such as sumac and argan oil, along with tips on incorporating them into all manner of cooking. Nadia and Merijn’s inventive energy comes through in recipes like a modified Arabic flatbread, which uses an upside-down wok in place of the traditional rounded metal griddles used by street vendors in Lebanon. They have even included a special section in the back of the book where friends like Kamal Mouzawak, the founder of the first organic market in Lebanon, and Ingmar Neizen, an expert on African cuisine, share their favorite recipes. Though many of the recipes are basic, this book is full of surprises, my favorite of which was Niezen’s Sudanese falafel, a spicy, sesame encrusted version of the ubiquitous Middle Eastern snack served, in her version, with a tart-hot African peanut sauce. This cookbook offers a modern, innovative perspective on an amazing culinary region.—Felicia Campbell

Available March 18 from Stewart, Tabori & Chang, $31.50

LA MERE BRAZIER: THE MOTHER OF MODERN FRENCH COOKING
by Eugenie Brazier

Simple French fare is my preferred comfort food: an omelet with salad, a slice of pâté, perfectly-executed moules marinières—for me, these simple bites can transform a drab day into something else entirely. My collection of French cookery books has swallowed my bookshelf to the degree that I’ve had to enforce an “only if it’s extraordinary” rule on my purchases, but La Mère Brazier: The Mother of Modern French Cooking is just that. Available in English for the first time this month, La Mère Brazier brings the life, voice, and recipes of an iconic French chef to an Anglophone audience at long last. Paul Bocuse, who apprenticed in Brazier’s kitchen, wrote the highly respectful and nostalgic forward to this book. Care has been taken to retain the historical accuracy of the recipes while making them accessible to modern home cooks. And the stories of Brazier’s rise from farm-hand to fêted, decorated chef—she was the first woman to receive six Michelin stars—is told with such charm and simplicity, and with such emphasis on the humble roots of much of her food, that I could not help but hear her voice as I stood in my kitchen recently, whipping up a batch of her Parisian gnocchi, feeling grateful that there was room on my shelf for at least one more book. —Kaylee Hammonds

Available March 25 from Rizzoli, $24.92

YUCATÁN: RECIPES FROM A CULINARY EXPEDITION
by David Sterling

Before I picked up this book, I knew little about the Yucatán, apart from what I had read in the story The Queen of Yucatán from our Mexico issue. With that meager knowledge in mind, I approached David Sterling’s tome not without apprehension. The book runs through all the sub-regions of the Yucatán, almost a food-driven road trip in text. And beyond Sterling’s encyclopedic and meticulously-researched knowledge of Yucatecan food, his love for and connection to the region and its fare are evident on every page; it is rare to find such humble passion and vigor in a volume that is so comprehensive and informational. The photographs capture scenes from the streets, food stalls, and home kitchens, as well as landscapes from the region. Nothing feels staged; the images of the recipes are mouth-watering, yet homey, imperfect, and entirely in tune with the rest of the book.

The recipes, too, are surprisingly accessible. On a snowy night in New York City, I set out to make Ajiaca, a deeply garlicky stew with a strong orange color. After roasting six heads of garlic and squeezing out the slightly sweet, liquified cloves, I started adding vegetables to a stock pot. By the end of a long stew, large hunks of pork tore apart under the tines of my fork. An entire diced potato had disintegrated into the stew, giving it a comforting thickness and satisfying texture. I spooned out bowls of pork and vegetables, topped them with the orange broth, and finished with plantains I had twice fried into tostones, putting together a bowl of the Yucatán. I couldn’t imagine eating anything better on a cold winter night. —Oliver Erteman

Available March 30 from University of Texas Press, $40.65

LODGE CAST IRON NATION: GREAT AMERICAN COOKING FROM COAST TO COAST
By The Lodge Company

It was my mother-in-law—an exemplary cook—who gifted me with a Lodge cast iron skillet when I was just a newlywed. That was a decade ago, and it’s since been U-Hauled across the country and moved in and out of countless New York City apartments. But no matter how tiny the stove (and there have been some Easy Bake Oven-style varieties in past kitchens), I always find a home for my trusty skillet on the back left burner. In Cast Iron Nation, Lodge celebrates the deep ties Americans have to this well-seasoned cookware, with recipes that span the nation. A few classics make an appearance: center-cut, bone-in pork chops that become sweet with a quick sear; a buttermilk-brined fried chicken; and a handful of trusty cornbreads, cooked in the vessel that gives the requisite cracking crust. But there are plenty of rather sophisticated recipes represented here, too, and I fell hard for the squash bisque with mascarpone and apple-cheese crostini. I could never have imagined making soup in my skillet, yet the flavors roast and melt down to a wintery perfection. The North Carolina clam chowder, a warm-your-belly kind of dish, ditches the thick base, and allows plump clams to steal the thunder. Since I’ve found this cookbook, now thoroughly dog-eared, it seems that my beloved skillet has made its way to the front burner on a near-daily basis. —Anne Roderique-Jones

Available March 18 from Oxmoor House, $25
Buy Lodge Cast Iron Nation: Great American Cooking from Coast to Coast

SLICES OF LIFE: A FOOD WRITER COOKS THROUGH MANY A CONUNDRUM
by Leah Eskin

For charm, you can’t beat Leah Eskin’s memoir and cookbook, Slices of Life (Running Press, 2014). The long-time SAVEUR contributor and Chicago Tribune columnist brings an irreverent humor, cool precision, and gustatory gusto to her accounts of American family life. Each small, resonant moment is occasion to cook something delicious: a child’s obsession with dinosaurs leads to batches of stegosaurus-shaped pumpkin muffins; an audiophile husband’s grudging surrender of the aubergine-colored mega-speakers that hogged the living room inspires a bout of eggplant cookery; a sulking pre-teen gets Mom’s love in the form of an Asian chicken salad. So much domesticity necessarily inspires nostalgia, but Eskin is such a versatile cook that such reveries offer pithy surprises: college memories come attached to a recipe for lobster rolls; tax day merits its own dessert, an almond and popcorn brittle. Readers with a more categorical sensibility might be disconcerted by Eskin’s haphazard organization—ice cream recipes up against a granola recipe up against a tarragon chicken recipe—but the book simply mirrors life, which is brimming with episodes either happy or sad but always punctuated by a meal. —Betsy Andrews

Chef Michael Bennett’s first Two Natural Cooking eBooks mingle into a single All-Natural cooking paperback.

Chef Michael Bennett’s first Two Natural Cooking eBooks mingle into a single All-Natural cooking paperback..

 

New all-Natural Surf Cuisine Cookbook from Chef Michael Bennett. His sixth published cookbook since 2009.

Chef Michael Bennett’s first Two Natural Cooking eBooks mingle into a single All-Natural cooking paperback.

Chef Michael Bennett creates All-Natural SURF CUISINE from his previously released Amazon Ebooks on All-Natural cooking.

Miami, Fl. – December, 2013 ~ Chef Michael Bennett has pursued a healthier lifestyle after he turned 40 and these books echo recipes that have helped him achieve his goals.

 Image      Image       Image  

                There are so many All-Natural and Gluten Free cookbooks that get released every year, adding to the already formidable collections in bookstores, it can be hard to figure out which ones are worthwhile. After you read the subtitle; “a Study in Natural Seafood Cookery” and, leap through the pages of All-Natural SURF CUISINE you will see this one is just what your healthy dining regime needs.

                All-Natural SURF CUISINE will be release January 2014 and features 100 plus recipes that are as vigorously innovative in the use of fresh seafood as they are ceaseless examples of a beneficial diet strategy.

               

                From the time when chef Michael Bennett directed South Beach’s Epicure Gourmet Market’s healthy Spa-Cuisine menu expansion (circa, 1989-95), he has always wanted to revisit the console of utilization only the best locally-harvested ingredients to procreate a superlative All Natural, Seafood-based Cookbook. In the past two years Chef Michael Bennett has been concentrating on developing and extending his solidarity of an “All-Natural” and “Gluten Free” cuisine with his culinary consultancies.

                This was all initiated because of a family history where Chef Michael Bennett’s father suffered from massive heart problems. Thirty years ago his Family decided to get away from beef-related dinner table but, the recipe choices in the 1970’s were limited to chicken, turkey or frozen seafood from the northern USA. Air transportation wasn’t as advanced as today so the only seafood that ever made it to the dinner table was what they caught themselves.  This is how Chef Michael fostered his love and matured his knowledgeable of locally-caught Florida and Caribbean seafood.

 

 Chef Substantive:

                Michael Bennett is a well-known award winning (Chef of the Year-1995) South Florida chef whose customers have been the Who’s Who of Media and Sports personalities. He earned critical culinary kudos as the Executive chef for the 26 year-local culinary force Left Bank restaurant. Under his auspices he brought “Best of” (Zagat Survey), Four Stars (AAA) and Four Diamonds (Mobil) to the long-standing three star rating. He also holds culinary affiliations with several culinary and food-related organizations. He regularly lectures on Gluten Free and Natural “Caribb-ican” cuisine.

Many in the Foodservice industry have this lifestyle inclination. It is simply in one’s blood.

  • Author and Restaurateur, Michael Bennett has opened and operated several successful restaurants in both the United States and the Caribbean all-the-while continually writing and publishing cookbooks.
  • Some cookbook reviewers have thought that Chef Michael Bennett’s innovative ideals have helped revolutionize and shape the public’s reflections on, and about chefs. He has encouraged Miami Foodies to use Social Media and our locally available South Florida tropical foods to promote what our Caribbean neighbors have to offer the hesitant home cook. “That is his gig, a monster of culinary facts”, says people know him.

 

Michael’s Author’s avail

            Like his first cookbook, “In the Land of Misfits, Pirates and Cooks” a GLUTEN-FREE cookery guide  and, his fourth and fifth cookbooks “Natural Recipes that will Change your Life, Vol. 1 and 2“,  All-Natural SURF CUISINE also features 100 plus recipes, more than 30 Full-color recipe pictures and an intriguing re-account on how he pursues his goal of cooking healthier.

                Chef and Author Michael Bennett, an acclaimed South Florida chef has made a name for himself by mixing culinary traditions from diverse parts of the World.

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