Murder, She Wrote: A Killer Christmas, Reviewed

I’m dating myself here, but I watched the pilot episode of "Murder, She Wrote" when it first aired on television. I knew from that very moment, despite being unfamiliar with Angela Lansbury, that I was going to love that series, and I did. It is wonderful that it continues on in this series of books that always makes me feel as though I am sitting by a fire, wrapped in a warm blanket, sipping a cup of cocoa or tea. I can easily visualize the characters from those in the series, I can hear their voices, I can smell that salty sea air.

Photo credit: Universal Studios

The latest book in the series, A Killer Christmas (book number 59!), scheduled for release on Tuesday, like the others, captures Jessica and Cabot Cove quite well. Not all of the books in the series take place in Cabot Cove (How could they?), but this one does, and those are my favorites. It also takes place around the holiday season, and that makes it even more enjoyable in my estimation. It centers around copious holiday preparations, where the town is competing with others across the state in the hope of being named the most seasonal in all of Maine, an honor that comes with a cash prize. Meanwhile, Cabot Cove realtor, Eve Simpson, is delighting over the fact that she has finally found a buyer for an old property, long vacated, that is going to mean a hefty commission. The mystery is a good one, the characters are at their absolute best, (I have to admit to loving Eve), the book is as enjoyable as expected, and I can’t wait for more.

 I am so grateful to the variety of authors who have delighted us with this series over the years. Keep them coming. This "Murder, She Wrote" fan can never get enough.

Many thanks to NetGalley, author Terrie Farley Moran, and Dreamscape Media for providing me with an advanced digital copy in exchange for an honest review.

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The Duke's Mayonnaise Cookbook, Reviewed

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When I’m standing before a packed bookshelf chock-full of the latest new release cookbooks, wondering which one to buy, I’ll tell you my secret for selecting one that is certain to satisfy; look for the cookbook in which a product is involved.

Companies want to sell their products, and when they trouble themselves to select a fine author like Ashley Strickland Freeman to write that book and promote their product, you can be assured that they are going to give you delicious, easy-to-prepare, family friendly recipes. Their goal is to sell their wares, and a bad recipe isn’t going to do it.

A prime example of that is The Duke's Mayonnaise Cookbook. There are so many wonderful recipes in this book that you won’t know where to begin. It has a colorful, retro-look, and immediately draws you in, as you’re flipping pages with reckless abandon, and book-marking more recipes than you could ever imagine.

The recipes are preceded by a brief (but not overbearing) few words by the author, are, in nearly all cases, accompanied by a mouthwatering color photo, are written in a simple, easy-to-understand style, and call for ingredients that you are either likely to have on hand, or are generally easy to come by. 

Lest you think this cookbook contains recipes you’ve seen and prepared before, it also includes more exotic offerings such as farro salad, Israeli couscous, and lamb kabobs.

 Full of delicious comfort foods to take you from breakfast all of the way through dinner, and dessert, this book will send you straight into the kitchen, foraging for ingredients, and getting out equipment, so you can immediately dig in.

Recommended!

Disclaimer: I received a complimentary copy of this book from Grand Central Publishing in exchange for an honest review.

Cali'flour Kitchen Cookbook, Reviewed

I am a big fan of cauliflower, but if you are not, or if you think you’re not, this book is for you Cali’flour Kitchen contains 125 cauliflower-based recipes that will take you from breakfast all of the way through to dinner. For the first time ever, you will see cauliflower in a new light, and learn to embrace it as you never have.

You will learn, first off, how to make a cauliflower meal that will take you on quite an adventure through cauliflower-land. Anything that you’ve liked in the past that has been loaded with carbs, can be made without them by substituting cauliflower. I am talking sauces, spreads, cheeses, sandwiches, soups and salads, casseroles, party food, even pizza! The recipes are all easy to understand, and each one is color-coded to alert you as to whether or not it is gluten-free, grain free, Paleo, Keto, vegan, or dairy free.

The pictures are wonderful, and you are taken step-by-step via photos and text on how to make cauliflower meal, the basis for many of these dishes. After which you will learn how to make your own pizza crust, white bread, croutons, chips, and crackers. If cauliflower rice was your only experience with cauliflower, your eyes will be opened wide here.

You will even find cauliflower desserts that will allow you to have sweet treats without the guilt. The Chili Chocolate Pie looks phenomenal. Even kids will enjoy cauliflower being infused into their diet particularly if you serve it to them in the form of chocolate chip cookies.

This book will also inspire you to experiment on your own with cauliflower. I was so intrigued by the pizza crust that I made both hot and cold pizzas. The hot pizza, made better by being baked on a vented pizza pan, was as satisfying as a carb-laden one; the cold pizza, perfect as an afternoon snack, topped with herb cream cheese, slices of artichoke, and baby spinach.

For more information on this unique offering, click the photo below.

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Disclaimer: I received a complimentary copy of this book from the publisher in exchange for an honest review.

Brodo, A Bone Broth Cookbook, reviewed

First of all, before I even get into the content of this book, or how I felt about it, I have to get something off of my chest; I hate the term “bone broth,” it's a misnomer. The very words are going to send vegetarians fleeing, and with good reason as it tends to present a rather frightening image. It may also have you thinking that meatless broths are not included in this book. After all, mushrooms have no bones, vegetables have no bones, clams have no bones (a shell is not a bone, don't argue with me). And, call me old fashioned, but I grew up with the word “stock” (as in beef, chicken, and vegetable), and am likely to continue calling it as such. Whew. I feel much better now.

Marco Canora's book Brodo, A Bone Broth Cookbook is a must have, no bones about it (if you'll pardon the pun). This is a book that should be on the shelves of every home cook, its importance being similar to that of Irma Rombach's Joy of Cooking. The key ingredient in any soup or stew, in many sauces and casseroles, is a good stock base. This book teaches you how to make that base. Forget the flavorless stocks that you've been buying in cartons or cans, buy this book instead, and delve into the fascinating world of making your own. The depth of flavor, not to mention added nutrition that homemade stock is going to give your dishes is going to be remarkable. While there are many differences between a good cook and an average one, one of the main ones is a good quality stock. Making your own is going to improve every dish that you prepare.

This book has an interesting back story. Canora, after a health scare years ago, decided to add more nutrition to his diet via flavorful broths. This endeavor was a success, and, because he wanted to share his knowledge, began selling his flavorful broths by the cupful from a window in his East Village restaurant. It was a hit, and thus this book was born. It is no secret that broths are healthful. Grandma knew this years ago when she'd bring you chicken soup any time you were ailing. Now there is actual science behind the healing properties of this healthful liquid. The great value of this book, of course, is in teaching you how to do it.

This book is equal part text and recipes. You will learn a lot about the author, his experiences, and absolutely everything you have every wanted to know about broth. You will learn how to put your own personal spin on the broths through the addition of various add-ins and infusions. In addition to recipes for the broth itself, you will also find recipes for using the broths such as delicious risottos, and what a difference homemade broth is going to make in your next batch of risotto!

The recipes in this book are for making large (read: 9 quarts in some cases) of broth. Don't be put off by this. Recipes can be halved or quartered. I was particularly intrigued by the mushroom broth because I love all things mushroom, and am always looking for ways to improve my homemade mushroom soup, so made this recipe first. I pulled a four-quart stock pot out of the cupboard and adjusted the quantity of ingredients accordingly. It was marvelous!

One thing I found here is that even a seasoned veteran like me can learn something new. In all of my years of making stock, I had never roasted or seared any of the vegetables beforehand. Learning this technique alone is well worth the cost of the book. What an amazing richness this gives even the simplest of broths!

Highly recommended.

Disclaimer: I was provided with a complimentary copy of this book by Blogging for Books in exchange for an honest review.