Seasoned with Love has recipes which capture the essence of
the food as well as the culture of the dish. There is information
about the ingredients, an interesting fact, or a hint in each recipe.
The instructions are easy to follow and most recipes take from
15 minutes to 1 hour, excluding recipes in which bread must rise
or meat is marinated.
Elizabeth David, author of French
Provincial Cooking once said, "One certainly cannot learn the
technical details of cookery entirely from books, but if the cooks,
celebrated and obscure had believed that written recipes were
unnecessary, we should now be in a sad plight indeed."
I believe that clarity, accuracy and style are all essential to
the written recipe. Each recipe has also been tested in my own
Theoretically, a cook should read through an entire recipe.
In the real world, busy cooks often just start cooking and later
realize there was a preparation step they should have read first. I've
tried to organize the steps in a logical order and have included
important information at the start of the recipe and in "recipe
Seasoned With Love contains tried and true favorites everyone will
love; it will appeal to all races, ethnic backgrounds and cultures. The well-traveled cook will appreciate a cookbook which
also includes international favorites.
America has a taste for the exotic and a craving for variety. The American cook now has access to everything from Indian garam
masala to Thai curry paste. The
foods not found at local markets can be ordered over the Internet or
through the mail.
A qualitative research study on recipe format, conducted by
Gatten & Company, produced some results that challenged the
conventional wisdom in the field of recipe writing. Eight focus groups in four cities across the country produced
several general findings.
The following consumer preferences have been included in Seasoned
With Love: the ingredient list is grouped according to recipe parts,
such as filling, topping or sauce; straightforward recipe names which
describe the dish make it easier to recognize a recipe; easy-to-read print with adequate spacing makes the recipe easier to read; and
the ingredients are listed at the beginning of the recipes, except for
there be any competition? I think we should all collect as many
cookbooks as we can! :) In this cookbook, you will find recipes
from the Deep South, Africa, the Pacific Northwest, Germany, France, England,
Russia, Poland, Hungary, Italy, Lebanon, Spain, Austria, Early America,
Sweden, Hawaii, England, the Mediterranean, the Middle East, Old
Armenia, Israel, India, Japan, Ireland, Scotland, Ancient Rome, Greece,
China, Scandinavia, and Thailand all in one cookbook?
All of the recipes maintain an authentic taste even though they
have been adapted for the way we cook in America.
in Seasoned with Love are the result of being inspired by over 40 countries and cultures.
You can sample the exotic flavors of India, the traditional food of an
American picnic, mouthwatering chocolate-covered cherries or tantalizing
pastries from France. Seasoned
With Love is a collection of 378 time-tested recipes complimented by
this website with links to favorite cooking sites.
Seasoned With Love
offers updated versions of timeless classics. Your can satisfy your cravings with a
chocolate cake or
delight your guests with bacon-wrapped shrimp with chilies. Serve vegetarian lasagna to feel full, but not heavy. Cook dinners with less fat and use mostly olive or canola oil
Each step and method is described in detail.
Pan and bowl sizes, helpful hints and variations are all
is perfect for new brides, beginning cooks and the
cookbook collector. This cookbook can be used to plan meals for a day, a week or a
month. Seasonal recipes
with special attention to religious holidays are also included.
my first steamed puffy eggs—which consisted of
milk, eggs, and cheese—when I was just seven years old. My
younger brother loved them and I've been cooking ever
since. I spent part of my childhood in Chicago and Seattle, though
I also lived in Africa for 12 years.
in Africa that we had to make all our meals from scratch and I developed
my love of home-grown ingredients using the bounty of the earth. I
worked as a personal chef, catered for weddings and parties,
cooked at camps and also worked in a bakery. During the last
few years, I have been perfecting my recipes,
while also pursuing other career goals and attaining my Masters in
Educational Administration in 1992.
I believe in creative cooking and
incorporate herbs and spices into
almost all my recipes. Recipes have been carefully tested to ensure you will
not only be well informed about ingredients and methods, you will also
be pleased with the results.
my love of cooking from my late Norwegian grandmother and French
grandfather. My friends and family come from a variety of cultural
I hope to continue
to work on new ideas and encourage others in their love of cooking. In
my world travels I become acquainted with the cuisine
of Europe, Africa and America. While working in a specialty store I also became interested in foods from a variety of other cultures.
I would like to eventually offer Seasoned with Love in three versions. A downloadable version
for quick access to all the recipes, a cookbook for the home cook and a
Print-on-Demand book through an online distributor.
A CD-ROM could also be offered in a separate package for the
computer user. This would
allow the cook to have access to a number of features such as searching
for the recipes containing specific ingredients. I also envision the cookbook under a variety of titles for
Breakfasts (29 recipes)
Time Treats (32)
Seasoned With Love
contains 378 enticing recipes: The first chapter greets the day with Beautiful Breakfasts and
includes such favorites as German Stollen, Orange French Toast, Pam's
Cinnamon Rolls, Prawn Scramble, Spiced Currant Oatmeal, Swedish Pancakes
and Yvonne's Apple Turnovers.
Next is on the menu is Lazy Lunches which includes such favorites
as Ashley & Lexi's Favorite Toasted Cheese Sandwiches, Ashley's
French Bread Pizza, Bean & Beef Soft Tacos, Cheese and Onion
Macaroni, Chicken Burritos, Deviled Egg Sandwiches, and Gyro with Beef
and Yogurt Sauce. The focus
is on easy-to-prepare lunch dishes which can be made any day of the
week. Piroshki is a Russian
favorite; made with a simple meat filling and is very satisfying in the
winter. Simple sandwiches,
tacos, and fajitas, top off the menu.
Tea Time Treats, inspired by the English High Tea at 4:00 p.m.,
contains many seasonal and celebratory treats made by bakers all over
the world. Butter cookies
for Valentine's Day; sensational little Almond Petit Fours for Easter;
Holiday Pound Cake, Gingerbread Cookies and Lebkuchen all contribute to
the international flavor. Biscotti,
Butter Cookies, Candy Cane Cookies, Chocolate Cake from Austria, Coffee
Cake, Cream Puffs with Pastry Cream, and Dominica Banana Bread
illustrate the variety in this chapter. There are also many kid-friendly recipes such as Peanut Butter
Cookies, Jumbo Chocolate Chip Cookies, and Snickerdoodles. And of course, to top off the chapter, Scones are
included for an authentic English Tea.
African Fruit Punch splashes onto the first page of the
Delightful Drinks chapter. Banana Daiquiri, Coffee Granita, and Chocolate Eggnog are
just a few of the delicious non-alcoholic drinks which can be served at
the next party. This
chapter is dedicated to teaching the new cook how to make coffee and
tea, plus a variety of new favorites such as Hazelnut Coffee and Cream.
Hot Apple Cider and Iced Thai Coffee help to span the seasons. Mango Lassi injects an Indian influence. Passion Fruit Punch is an exotic and simple-to-prepare drink
which will become a favorite in the summer. Masala Chai is easy to make
on the stove top and can be made with basic spices.
Tantalizing Tastes is a chapter devoted to entertaining with a
focus on appetizers. Asparagus Marinated in Italian Dressing is the easiest recipe
in the whole book and packs a ton of taste. Baked Potato Skins will be a favorite for sports fans. A Flowered Cheese Ball will make its debut at elegant parties and
will become a staple. Healthy
Fruit Kebabs and Dip are well suited for the summer.
Phyllo Triangles give this chapter a Greek flair; Paula's Layered
Dip adds a Mexican recipe; Pita Bread and Hummus add a Middle East
flavor. A complete list of
party platters will help the new cook quickly make up appetizers a day
ahead. More exotic fare
includes Sun Dried Tomato and Garlic Spread, Smoked Salmon Deviled Eggs,
and Thai Spring Rolls with a Plum Sauce made from fresh plums.
Salads are a tasty and essential element to good health. African Bean Salad, Antipasto Salad, Apple Raisin Coleslaw, Blue
Cheese Salad, Carrot and Sesame Salad, and Crab Louie are some of the
basic salads. Celery Walnut
Salad with Vermouth Vinaigrette and Homestyle Chicken Salad with Ginger
Dressing add gourmet touches. Italian
Chicken Salad, Chinese Coleslaw, Salome's Curried Chicken Salad and
Tabouli add a cultural dimension to this chapter.
The seventh chapter is meant for cold winter evenings. It is filled with favorite soups from France, South Africa,
Israel, Canada, India, and Germany. Fennel Seafood Chowder is an exotic soup with a generous helping
of flavor and texture. French
Onion Soup is a culinary classic and German Carrot Soup becomes unique
with the simple addition of cumin and ginger. From the Pacific Northwest: Jeremy's Clam Chowder, Pepper Pot
Soup and Spicy Bean Soup. Saffron
Cream of Chicken Soup with Vegetables is a mild soup with a delicate
Buttered Bread is designed to complement the soup and dinner
Biscuits from the South, Cathay's Cheese Muffins from Africa, Challah
from Israel, Flour Tortillas from Mexico, Focaccia from Italy, Healthy
Multigrain Bread, and Hot Cross Buns make this chapter hearty and
interesting. With the right
directions, Indian Naan and Yorkshire Puddings are easy to make. Polenta Bread and Raisin Rolls with Ginger Orange Glaze are
Marinated steaks and simple entrées are complimented by
Sumptuous Sides, which boasts a wide variety of vegetable and grain
dishes. Holidays would not
be the same without Candied Yams, Green Bean Casserole and Mashed
Potatoes. Some of the more
exotic recipes include Dal, Glazed Anise Carrots, Italian Risotto,
Spanish Rice and Wild Rice Casserole.
Delicious Dinners contains recipes which range from a casual
dinner to a special main dish for the holiday menu. Alex's Salmon Fillets made with a lemon parsley butter will fit
any occasion and can be prepared in under 15 minutes. This chapter aims to make dinner a pleasure.
Most recipes can be made within an hour, although some have
marinating times which are indicated at the beginning of the
instructions. This is the
most culturally diverse chapter and includes dinner favorites from the
Pacific Northwest, Africa, and Europe, not to mention France, China,
Hungary, Italy, Germany and India. Some of the choices include Bobotie from Cape Town, South Africa,
Cashew Chicken, Chicken Enchiladas, Coq au Vin, Lamb Curry, English Fish
and Chips, Garlic Lamb Kabobs from Northern India, and Lamb Shanks with
traditional favorites include Tenderloin Roast, Ginger and Honey Glazed
Turkey Ham, Greek Moussaka, and mouthwatering Lemon Lamb Chops. This chapter has an emphasis on low-fat cooking with very little
use of oils and fats. Lemon
Dill Turkey Bites is a good example of a quick, low-fat entrée with
gourmet appeal. Manicotti
and Lasagna transport the dinner table to Italy. Onion Meat Loaf is reminiscent of dinner at Mom's house.
Serving a Pork Loin Rib Roast will create new confidence for all
the cooks who never imagined they could prepare a roast in under one
hour. Other choices include
Roast Chicken with onions and apples, one of the numerous originals which inspire cooks to utilize affordable wines. Some favorite ingredients in this chapter are Burgundy, White and
Red Vermouth, and Cabernet Sauvignon. This is one of the largest chapters with a huge variety of
Divine Desserts is an appropriate name for the next chapter,
which contains heavenly offerings. Basmati Rice Pudding, Black Rice Pudding and Middle East Baklava
introduce the cook to tastes from India, Thailand and Greece. For the more adventurous cook, Boysenberry Custard Christmas
Pastries will make even the beginner feel like a gourmet French pastry
chef. A variety of custards
and creamy desserts are explored in detail. Favorite pies and tarts are the highlight of this chapter; choose
from Cherry Pie, Dad's Strawberry Tart, Fresh Fruit Cream Cheese Tart,
and Grandma Clarice's Cinnamon Apple Pie. The Vanilla Ice Cream recipe can be used to compliment many of
the desserts. German
Chocolate Cake Slices, Key Lime Pie, and Louisiana Pecan Pie offer a
variety of tastes and textures. A
selection of Ice Creams and Sorbets are included for warm weather
Nockerel with Raspberry Sauce is a favorite for surprise guests. Some examples of more gourmet recipes include Trifle a la Orange
and Poached Pears.
The last recipe chapter, Sweet Temptations is a mini-lesson in
candy making and homemade gifts. Butter
Caramel Corn, Chocolate Covered Cherries, Easy Fudge, Fudge Brownies are