Cookbook Review: The I Hate to Cook Book: 50th Anniversary Edition

Peg Bracken was my hero from the moment I boughtThe I Hate to Housekeep Book for 10 cents at a used bookstore. I was in junior high and could totally relate to her sentiments, but that's an entirely different blog.


Shortly after that, I bought a paperback copy of The Appendix to The I Hate to Cook Book for perhaps 50 cents. In the back, I discovered a list of her other books, including The I Hate to Cook Book. I really don't hate to cook, but found the title hilarious nonetheless.

I scoured used bookstores and library book sales for years and bought the revised The Compleat I Hate to Cook Book when it came out (a combination of the two cookbooks) and vastly enjoyed her memoir, A Window Over the Sink.

Finally, a couple of years ago, I found a first edition copy of The I Hate to Cook Book at a used book sale. I wouldn't have dreamed of reviewing the book, though, because it was out of print.
Then, a couple of weeks ago, while visiting my friend, Tati (the only person I know who owns more cookbooks than I do), she dragged out a new treasure:The I Hate to Cook Book: 50th Anniversary Edition for me to check out. My first thought was "awesome!" My second thought was: "Now I can review this book!"

When I read the introduction by Bracken's daughter, Johanna, I almost busted a gut laughing. She's definitely inheirited her mom's sense of humor. 

For those of you who haven't read anything by her, Peg Bracken is hilarious: I've read all of her books multiple times and they still make me chuckle. Her writing style is just about equally split between actual recipes and (sometimes snarky) editorial comments about cooking.

For example, right after her Stayabed Stew entry, she comments: "But as a rule, don't hesitate to cut the amount of seasoning way down, or leave it out, when you know it's one you don't like. ... I for one think rosemary is for remembrance, not cooking, and the amount of rosemary I have omitted from various recipes would make your head swim." Some recipes have asterisks next to certain ingredients stating the item can be omitted if desired.


That's probably why, even after slightly changing the ingredients, I've never made a bad recipe from this book.

My favorite recipe in the book, Skid Row Stroganoff, which I've abused with numerous substitutes, including using low-fat sour cream instead of regular, substituting dried garlic and onion flakes for fresh garlic and onion, low-fat cream of mushroom soup instead of cream of chicken soup and low-fat sour cream for full-fat sour cream.

Not one of these changes (or even making all of them at one time) impaired the recipe quality. I attribute the fact that these changes had no impact on Bracken's recipes to the extensive testing she did on her family, as mentioned by daughter Johanna.

I have read all of Bracken's books I've been able to find (most of which have been out of print for years) and love them. Her writing style was so conversational you almost feel as though you're reading a friend's letter. When she died in 2007 at the age of 89, I shed a few tears, in part because I knew there would never be another Peg Bracken book. Fortunately, I was wrong, even though it's an anniversary edition.











The best thing is that a whole new generation of people with different problems but who still have no desire to spend an incredible amount of time (or money) in the kitchen are introduced to this book's tried and true recipes featuring uncomplicated ingredients and great taste served with a side of humor.  

New Healthy Cookbook Hits the Market for the Holidays

I had my first-ever media contact today related to the blog. It was relating to something near and dear to my heart: cancer research.

You see, like many of you, I've lost a number of friends and family members over the years to cancer, the closest being my first cousin Elizabeth last summer. So I was excited to learn that To Your Health, a new cookbook published by The National Foundation for Cancer Research, started sales in time for 2010's holiday party season.

I haven't had time to check the book out yet, other than a few sample recipes, because I just became aware of it. But I will. The link for information needed to purchase the book is here.

According to the press release I received, the recipes in this book "are brimming with cancer-fighting ingredients, including antioxidant-rich fruits and vegetables, whole grains, and protein. The cookbook also features lifestyle tips, early detection methods, and other helpful information on how to further decrease your risk from cancer."

Sounds good to me.

You also might want to check out the Top 15 Healthy Holiday Tips from NFCR's spokesman, Executive Chef Charles Phillips of Nashville's 1808 Grille.

Have a safe and blessed holiday season.

Review: Heart Smart Cookbook

A classic cookbook which was published in 1991 by the Detroit Free Press/Henry Ford Health System, this was a recent garage sale find that I reacquainted myself with (my original copy disappeared somewhere between Novi and Mt. Pleasant more than 10 years ago); its contents take into account people's tastes while catering to the wisdom of the time.

Overall, it's a great cookbook. (How many cookbooks tell you how to make your own natural peanut butter and your own turkey breakfast sausage?) I've made quite a few recipes in it in the past. These are real recipes that people would make and eat.

The one thing that's a little outdated, perhaps, is the emphasis on total avoidance of egg yolks and minimizing all fat (including healthy oils, such as olive oil), but that's a small thing. The one bit of nutritional information it is missing is fiber, which wasn't considered as important to healthy eating as overall fat content in 1991.

What I didn't know until I tried to look up the original publish date of this book, is that a second one has been published. I hope to get a copy soon and see if Heart Smart II cookbook is even better.  

Cookbook Review: Help! My Apartment Has a Kitchen

Today, I review an oldie but a goodie (first printed in 1996 and reprinted 10 years later). Help! My Apartment Has a Kitchen was written about 10 years after I had the idea to do something similar: a dorm room cookbook (a project I never finished because I was too busy with college at the time).

I believe you could apply many of the recipes to college dormitory cooking. (We were only allowed to have either a single electric burner or a hot pot in our dorm room, so making our Sunday dinner was a challenge. Hot pots were difficult to clean, especially after making tuna noodle casserole. I understand some colleges now allow microwaves.) 

Anything that involves slightly more difficult concepts than, say, making a peanut butter or grilled cheese sandwich is pretty much explained. There's also a section on cooking basics. The down side, which I find with many cookbooks, is the lack of nutritional information. In moderation, however, none of this food should harm you. Furthermore, it's "kid" tested and mother-approved.

Written by the son/mom team of Kevin and Nancy Mills, this cookbook features simple recipes (for the most part).

If you're new to living on your own, don't know how to do anything besides boiling water and cooking soup and don't want to eat out all the time, buy this book! Its uncomplicated recipes and simple, matter-of-fact approach to cooking is the real thing.

Cookbook Review: Rachael Ray 365: No Repeats

First of all, I think Rachael Ray is brilliant at coming up with different (and usually fairly healthy) twists so you’re not eating the same old food. I watch her shows regularly. I have three of her cookbooks (the only other person who holds that honor is the late, great Peg “I Hate to Cook” Bracken).

I will say that in her 30 minutes, she gets a lot more done than I do! (Unlike Rachael, my area of food “expertise” is baking.) I’d almost never do a new main dish and a new side dish together on a week night, which she always manages to pull together on 30-Minute Meals.


My first (partly) successful Rachael Ray recipe, 3 Beans and Some Chicken, was from Rachael Ray 365: No Repeats. The pan-fried chicken, which incorporates EVOO (extra-virgin olive oil), thyme and the juice of one lemon, was terrific, even if it took me longer than 30 minutes. I don't exaggerate when I say the chicken portion of the recipe alone is worth the price of the book. It’s my favorite way to eat chicken.


The beans didn’t turn out as described, primarily because I added too much chicken stock (there's a big difference between one can and one cup of stock!). It had to be served as “stoup.” It did taste good and I think I’d leave it as “stoup” if I made it again, but I'd also add some garlic to it. The next time, when I didn't have the time (or patience) to make the side dish and the chicken, I thought, “I hate to waste the lemon zest used in the bean mixture” and threw it in with the rest of the marinade. The lemon zest made it even better. The third time I made the chicken, I decided to marinate it in the cast-iron frying pan I cook it in and simply let the marinade evaporate until the point that the chicken browns on both sides. It was still awesome, and I had one less pan to wash.


Here is a recipe I made inspired by this recipe, featuring key lime juice, zest and cilantro. I have yet to try orange juice with the chicken, mostly because I’m not sure what herb to use to complement it.


Lime-Cilantro Chicken


Ingredients
Thinly-sliced chicken tenders (about 1 to 1 1/4 pounds)


Marinade:
two turns around the pan (about two TBSP.) EVOO (extra-virgin olive oil)
zest and juice from two key limes
Salt and pepper to taste
2 TBSP. roughly chopped cilantro (I don’t recommend dried cilantro for this)


To make marinade: Put the olive oil, lime zest, lime juice and cilantro in the pan, turning the pan around until the mixture covers the entire bottom of the pan. Salt and pepper chicken to taste (salt can be omitted, if desired), then marinate about 5 minutes on each side. (Each piece of chicken should have cilantro on it.)


Just before the marinating is complete, pre-heat the burner on medium high and then put frying pan on (I use a fine mesh pan cover so the oil doesn’t spatter too much. Clearly, I also use an electric stove; on a gas stove, I'd start with the pan on the burner.)


Reduce heat slightly when oil is sizzling. Cook approximately 6-8 minutes on each side, until browned and chicken has no more pink in it. (I usually cut the largest piece to be sure it’s done.)


The next recipe I plan to try from Rachael is in her May 6, 2010 web edition: Coconut Mango Chicken with Black Beans.