Cold-Weather Cooking

by Sarah Leah Chase

Overview

Whether your winter blows with snow and rain or is just a sunbelt state of mind, a trove of delicious, soul-warming fare awaits in COLD WEATHER COOKING, from the author of The Nantucket Open-House Cookbook with over 214,000 copies in print.

Guided by a sense that winter is the season for seasonings-from ginger, garlic, and rosemary in Mixed Winter Squash Provencal to the cilantro and walnut crust on a dazzling Roast Rack of Lamb-this gifted cook and author provides dishes that are even gutsier than her summertime favorites. She pays special attention to the late harvest, helps cooks make the most of fall fruits and vegetables, offers chapters on winter grilling and cooking over the hearth.

More than 300 recipes range from bracing drinks for the first sign of autumn to glorious spring dishes for an Easter celebration. Warm Tomato Pie. Wild Rice, Mushroom, and Oyster Bisque. Pasta with Gorgonzola and Spinach. Plus Scallops in Sweet and Hot Lime Sauce, Deviled Beef Ribs, Broccoli with Toasted Hazelnuts and Pancetta, Sweet Potato Pancakes, Pumpkin Bread Pudding, Chestnut Mousse Cake, and Christmas Truffle Tart. Selection of the Book-of-the-Month Club's HomeStyle Books. 112,000 copies in print.

Product Details

ISBN-13:	9780761185130
Publisher:	Workman Publishing Company
Publication date:	01/11/1990
Sold by:	Hachette Digital, Inc.
Format:	eBook
Pages:	432
File size:	3 MB

About the Author

Sarah Leah Chase, who founded the Massachusetts specialty food shop and catering business Que Sera Sarah, collaborated on The Silver Palate Good Times Cookbook. Her other books include Nantucket Open-House Cookbook and Cold-Weather Cooking. Currently she writes a weekly food column for Nantucket’s Inquirer and Mirror newspaper and is recipe consultant to Ina Garten. Sarah and her husband, Nigel, are the owners of Coastal Goods, a retailer of fine seasoning blends. They live with their son on Cape Cod.

Table of Contents

THE LONG SIMMER

SO LONG, SUMMER

Recipes to straddle the seasons, combining foods for summer's grand finale with autumn's chilly beginnings.

FINGER FOODS FOR FROSTY WEATHER

Warming little morsels for a chilly evening's cocktail party.

THINKING THANKSGIVING, PART I: SAVORIES

A cornucopia of vegetable side dishes to celebrate the spirit of Thanksgiving.

THINKING THANSGIVING PART 2: SWEETS

Luscious ways with fruit to accompany or end any cold-weather feast.

SOUPS FOR THE SOLSTICE

Hearty soups to fortify body and soul against deep freezes and other inclement ills.

DECEMBER DAZZLE

The great culinary extravagances that are integral to the holiday splurge.

HOLIDAY CHEER

Winter's warm libations accompanied by favorite cookies and sugarplums.

COLD-WEATHER COMFORTS

Breakfast fare to provide the incentive to face the world on the chilliest mornings.

STORMY WEATHER AND MAGIC MOUNTAINS

Simmering stews, crackling roasts, and mounds of carbohydrates that can be guiltlessly indulged in after invigorating days outdoors.

THE BRUMAL FIRE OF THE VIANDS

Hearthside grilling to dispel epicurean doldrums and set the soul on fire again.

PISCEAN PLATTERS

Fish dishes from a cook with a taste for astrology.

THE TEASE OF SPRING

Recipes that signal the first signs of spring, yet allow for the chill of fickle March winds.

EASTER FEASTS

One last eclectic and ethnic extravaganza.

INDEX

Editorial Reviews

Gray Nantucket winter days often need a little brightening, and Chase ( Nantucket Open House Cookbook ) does her best to dispel the windy gloom with such snazzy solace as curried lentil soup with chutney butter, pumpkin prosciutto with Parmesan lasagne, and braised lamb shanks with bourbon-barbecue sauce. This is intensely flavored, ``happy'' food culled eclectically from the author's catering experiences, her Polish roots and ongoing European travels. Not one for subtlety in either food or prose, Chase--self-acknowledged as one of the ``new breed of chefs during the megatrend eighties, Ivy-educated and food-fad fed''--admits in her introduction to one chapter, ``I find the recipes . . . magnificent.'' Actually, she's not far from the truth. Occasionally combinations may be a little madcap, as in seared squid with tamari beurre blanc or whole roasted foie gras with orange and ginger, but more frequently Chase's style and enthusiasm are contagious, and the impulse is to run to the kitchen to recreate salmon and wild rice fish cakes or warm tomato pie or walnut-rum-raisin applesauce cake. The variety of chapter choices, too, is frisky, beginning with ``So Long Summer,'' with stops at ``December Dazzle'' and ``Stormy Weather and Magic Mountains,'' and reaching an appropriate close with ``The Tease of Spring.'' Illustrations not seen by PW. (Nov.)

Publishers Weekly - Publisher's Weekly