electronic Gourmet Guide


Spring Cookbooks

When the weather changes and those first new vegetables of spring appear in the produce aisles, my heart leaps for joy. Not that I don't enjoy winter vegetables, but it's hard to resist artichokes, asparagus, baby greens and tender fresh herbs. This spring's assortment of newly released cookbooks celebrates these foods and more. We were inspired to share a few of these books with you. To start, we just had to include Joanne Weir's cookbook, Spring, from the new Williams-Sonoma Seasonal Collection. Luscious photos illustrate the simple preparations that thankfully do not obliterate the pure clean taste of the ingredients. In The French Farmhouse Cookbook, the same attention to fresh flavors makes this another valuable book worth sampling, and the rustic cooking it reflects is the basis of true French cuisine. Two books were released this year—both named Polenta. We presented the one by Michele Anna Jordan in the February eGG issue, and this month we sample Polenta, as made by Brigit Legere Binns, who dresses it up with fresh herbs, vegetables and baby greens. Finally, On Rice offers multiple toppings that make rice the basis for entire meals, a practice one of our readers has called "jazzy rice." In this section, we offer you the opportunity to decide for yourselves the merits of these cookbooks. The publishers' press releases give an overview of each book, but the real information is contained in the excerpts and recipes, which you can try for yourselves in your own kitchens. As always, we look forward to hearing your own reactions, so let us know what works and does not work for you. In the meantime, we hope these selections further enhance your enjoyment of this season's bounty. Happy springtime!—KH

Spring Cookbooks

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