Food & Drink

Lodge mini-pans are right size for camping

Hunker down this fall with

a new round of cookbooks

The fall collection of new cookbooks is arriving, and if the lineup is any indication, we'll be doing some serious cooking.

“The Art and Soul of Baking,” by Cindy Mushet (Andrews McMeel, $40). The latest addition to Sur La Table's cookbook series features 275 tested recipes for pies, cakes, tarts, soufflés, meringues and cookies. Best of all are primers that answer baking questions and explain methods. Other books in the Sur La Table series: “Knives Cooks Love,” and “Things Cooks Love.”

“The Cook's Country Cookbook” (America's Test Kitchen, $34.95). The editors at America's Test Kitchen test recipes for Cook's Country and Cook's Illustrated magazines. The editors think that good cooking is based on “a foundation of objective technique,” so the book focuses on measurable scientific principles for things like the best way to cook a pot roast.

“The Test Kitchen's Family Baking Book” (America's Test Kitchen, $34.95). This is for the cook who is more interested in preparing quality meals for the family than impressing guests. It is in a five-ring binder that includes recipes for beginners and experienced cooks. Recipes range from pancakes to wedding cakes.

“Sauces,” by James Peterson (Wiley, $49.95). This a complete revision of the James Beard Award-winning classic published nearly two decades ago. Peterson has updated it to include 60 new recipes, and it has charts for easy reference on classic white sauces, derivative brown sauces, classic French fish sauces and crustacean sauce variations.

Sharon Thompson, McClatchy News Service

Lodge mini-pans are right size for camping

Lodge Tableware Mini-Servers look chic on the table and are sized right for campers' backpacks. Made of seasoned cast iron, the 9-ounce oval, 10-ounce rectangular and 14-ounce round are $12; the 12-ounce divided rectangular is $15. Available at www.lodgemfg.com.

Washington Post

‘Hell's Kitchen' chef to show meal preparations

Charlotte Chef Louis Petrozza, who came in second on the 2008 season of “Hell's Kitchen,” will demonstrate how to prepare a meal at The Dinner A'Fare in the SouthPark area. Look for Petrozza, who now works as a sous chef at Winthrop University in Rock Hill, to appear at the SouthPark meal prep business at 2 p.m. Saturday. Tickets are $40 in advance. Buy them at The Dinner A'Fare, 4620 Piedmont Row Drive. Details: 704-643-2200 or www.dinnerafare.com.

Nancy Webb

Baskin-Robbins testing new ‘Signature' cakes

Baskin-Robbins is test marketing its new line of “Signature Series” ice cream cakes in the Charlotte area. They're available through November and made with European chocolate, premium fruit and sugar-dusted lady fingers. Choose from Double Chocolate Indulgence, Royal Vanilla Treasure, Praline Berry Splendor and Vanilla Mango Sophistication. Buy them at the 12 Baskin-Robbins stores in Charlotte, Gastonia, Huntersville, Indian Trail, Mint Hill, Matthews, Mooresville, Rock Hill and Statesville.

NW

Granola bars pack protein but not high calories

Chewy Granola Bars with Protein from Quaker can satisfy a craving without tanking a diet. Each bar (nutty peanut butter or peanut butter and chocolate) contains 5 grams of protein but just 110 calories. A box of 8 bars costs $2.70-$3.50 at various grocers.

Chicago Tribune
  Comments