Cooking with Sunshine or Balsamic Vinegar Cookbook

Cooking with Sunshine: The Complete Guide to Solar Cuisine-With 150 Easy Sun-Cooked Recipes

Author: Lorraine Anderson

What could be more entertaining and magical than putting food into a cardboard box outdoors on a sunny day and taking it out fully cooked a few hours later? Solar cooking — a safe, simple cooking method using the sun's rays as the sole heat source — has been known for centuries and can be done at least during the summer in just about any place where there's sun. In Cooking with Sunshine, Lorraine Anderson and Rick Palkovic provide everything you need to know to cook great sun-fueled meals. They describe how to build your own inexpensive solar cooker, explain how solar cooking works and its benefits over traditional methods, offer more than 100 tasty recipes emphasizing healthy ingredients, and suggest a month's worth of menu ideas.

Library Journal

Anderson and Palkovic have been cooking with solar energy for more than two decades, and they self-published an earlier version of this book in 1994. Solar cooking has been getting attention lately for a variety of reasons (e.g., inexpensive solar cookers can make a huge difference to people in developing nations who are living in poverty), and "more advanced"--and more expensive cookers--have been in the news. But the cardboard cooker the authors put together in the early 1980s still works fine for them. Here they include instructions for building such a cooker, the "ABC's of Solar Cooking," lists of resources, and more, along with recipes for snacks, appetizers, main courses, and desserts. Unfortunately, the recipes are somewhat mundane (and it's rather surprising that many of them use ingredients such as canned cream soups), but the book could stand on the information it provides about solar cooking. Recommended for any collection on outdoor or alternative types of cooking. Copyright 2006 Reed Business Information.

Read also Real Education or Dont Pee on My Leg and Tell Me Its Raining

Balsamic Vinegar Cookbook, Vol. 1

Author: Meesha Halm

An estimated 1.75 million liters of commercial balsamic vinegar and 1,760 liters of traditional balsamic vinegar are sold annually. Noted for its rich color, intense fruity aroma and exquisite sweet-and-sour flavor, it has become America's most coveted condiment. It is now served in the trendiest restaurants and is frequently featured in gourmet food magazines.

For gourmets who want to learn more about this uncommon elixir and use it to add a touch of flavor to their own home-cooked meals comes The Balsamic Vinegar Cookbook. Featuring more than 40 tantalizing recipes that make the most of balsamic vinegar's assertive, complex flavor, it offers dishes such as Minestrone Modena-Style, Maple-glazed Balsamic Carrots, Salmon with Gingered Balsamic Vinegar and Strawberry Granita. An engaging history of balsamic vinegar combined with a fascinating look at how it is produced round out this tribute, which also defines terms, clears up misconceptions and provides a list of mail-order sources to ensure that readers have access to the best balsamic vinegar possible.