UWSSLEC LibGuides: Culture and Food Workshop: Cooking

Cookbooks for fresh local ingredients

From Asparagus to Zucchini by Madison Area Community Supported Agriculture Coalition (Compiled by)
ISBN: 0972121781
Publication Date: 2004-09-01
This informative and easy-to-use cookbook celebrates sustainable farming with a wide array of scrumptious recipes for seasonal, farm-fresh produce. From peas, peppers and potatoes to basil, bok choy, and burdock root,From Asparagus to Zucchinihighlights the best of seasonal cuisine from around the country. Revised and updated third edition features:420 recipes, 80% new, 100% are originalRecipes and information for more than 50 vegetables and herbsDishes from growers, farm members, and home cooks who love vegetablesSpecial sections on community supported agriculture, the benefits of eating locally, seasonal cooking, recipes for kids, and much, much more!
Vegetable Love by Barbara Kafka; Christina Cornish (Photographer); Christopher Styler (As told to)
ISBN: 1579651682
Publication Date: 2005-11-01
Barbara Kafka has been shaping the way America cooks for three decades. She's doing it again.

With her customary originality, thoroughness, and passion for great cooking, Barbara Kafka has created the cook's ultimate vegetable resource: 750 original recipes showcasing everything she adores about the vegetable world, from the lowly green bean to the exotic chrysanthemum leaf-even stretching the definition to include potatoes, mushrooms, and avocados just because she's crazy mad for them.

Her love of vegetables shows in every dish, each impeccably researched, consistently foolproof, and put to the Kafka taste test. Among these delectable dishes are dozens of essays, including personal reflections on the garden and migrations in the vegetable world, for example; all are erudite and unfailingly entertaining.

Kafka's book within a book-an at-a-glance, we've-done-all-the-work-for-you Cook's Guide-provides practical, encyclopedic information on how to buy, measure, substitute, and prepare every food that ever called itself a vegetable.
Clean Food by Terry Walters
ISBN: 1402768141
Publication Date: 2009-09-01

More than a cookbook,Clean Foodis a feast for the senses that will nourish mind, body, soul…and the planet, too. With more than 200 fresh, seasonal, and tempting vegan recipes, it will help everyone eat the way the want: close to the source.

From the White House kitchen to fast food restaurants, everyone’s discussing “the sustainable diet.” But what exactly does that mean? Terry Walters explains it all, and shows us how to eat seasonal, unprocessed, and locally-grown foods that are good for us and the environment.

Walters’s emphasizes tastes as much as ingredients in delicious recipes that include whole grains, vegetables, legumes, sea vegetables, nuts, and seeds, and range from Crispy Chickpea Fritters to Spicy Thai Tempeh with Cashews to a vegan and sugar-free Chocolate Lover’s Tart that’s absolutely luscious! Since they’re arranged from spring to winter (with a chapter for “anytime at all”), it’s easy to find the right meals for every season of the year.

Terry’s dynamic personality shines through on every page, particularly in her extensive introduction to the world of whole foods (which includes a glossary of ingredients). This is certain to be the cookbook of this and every season—the one that will help us make positive, sustainable, and yet delicious changes to the way we eat every day.

Cooking Tips

Check out these links when you are beginning to think and plan out your recipes...

Basic Guidelines for Seasoning with Herbs and Spices
A list that pairs up spices and herbs with food items.
Encyclopedia of Spices
Provides information on the spice as well as culinary uses for it.

The Flavor Bible

The Flavor Bible by Andrew Dornenburg; Karen Page; Barry Salzman (Photographer)
ISBN: 0316118400
Publication Date: 2008-09-16
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship

Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

Cooking with Seasonal Ingredients

Each of the links below give you details about ingredients in season along with an accompanying recipe for each ingredient. These come from www.Chow.com.

Wisconsin Foodie Episode: Honeypie Cafe and Comet Cafe

This excerpt from an episode of Wisconsin Foodie (an Emmy nominated independent television series you can catch on Wisconsin Public Television) features two cafes from Milwaukee and how they use all seasonable, local ingredients in their restaurants. This should inspire you to think about what you want to do in your restaurant.

Aloo Baingen (Eggplant and Potatoes) with Usha Bedi

From Wisconsin Foodie - An Indian dish prepared using all local ingredients. Check out the page to get the recipe.

Iowa Skinny Sandwich and homemade pickles

From Wisconsin Foodie: Here is another cooking demo to get your creative juices flowing as you pick up cooking tips and think about what you want to make. Check out the recipe on the page here.

Fresh Ravioli

From Wisconsin Foodie: You can make anything from scratch! And homemade tastes much better than out of a box. Watch this video to see how to make fresh pasta, in this case, ravioli.

Recipes from Wiscosin Chefs

Here are some recipes from Wisconsin Chefs from this year's Wisconsin Restaurant Expo.