New recipes for fall are just beginning to surface as I continue to cook my way through some recently released cookbooks, among them Wendy Esko’s exciting “The Big Beautiful Brown Rice Cookbook: the World’s Best Brown Rice Recipes” and “Everyone’s Time to Cook: how to start a love affair with cooking,” by Robert L. Blakeslee, both published by Square One Publishers. Although it’s rare that anything that claims to be the “world’s best” actually is, Esko’s cookbook on brown rice could turn out to be just that if her recipe for Stuffed Baked Squash is any indication. With brown and wild rice and other lovely ingredients, such as mushrooms, roasted pecans and dried cranberries in the filling, Esko’s treatment of acorn squash is stunning. Among the 140 vegetarian/vegan recipes in Esko’s book, Vegetarian Gumbo over Brown Rice has my attention, as does Fried Rice with Peppers and Edamame, Quinoa Fruit Pudding and Brown Rice Cake S’Mores.
Even though the majority of recipes and information contained in “Everyone’s Time to Cook” has come from Blakeslee’s previously published award-winning “Your Time to Cook: A First Cookbook for Newlyweds, Couples & Lovers, it will be evident to Blakeslee fans that Blakeslee’s newest cookbook has been redesigned to include “anyone who wants to learn the basics of cooking – old or young, male or female, married or single.” I’ve been cooking for decades, and I’m still learning from inspired cooks and cookbook authors like Blakeslee. Between the book’s 230 kitchen-tested recipes and its 1500 full-color images (all taken by Blakeslee himself), no matter how seasoned you may be, you’re going to discover something brand new or be reminded of something you forgot. For further information on these fine titles, or the authors, visit the publisher’s website at www.squareonepublishers.com.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at email@example.com.