You Could Win a Helpful, New Kitchen Companion in Our Great Cookbook Giveaway

You could win one of these tasty titles:

 

Grace's Sweet Life - More than 60 mouthwatering recipes for homemade, Italian desserts. This go-to, special-occasion cookbook from Grace Massa Langlois will help you entertain so guests entri come amici, voda come famiglia (enter as friends, leave as family). We suggest the Soft Amaretti Cookies, Lemon Meringue Tartlet, or Raspberry, Blueberry and Pistachio-Almond Crumble (recipe below) with a glass of Prosecco.

 

My Recipes America's Favorite Food - A tech-savvy collection of 200 of MyRecipes.com's top-rated and most-reviewed recipes (check out Eggplant Parmesan below) that bridges our love of traditional cookbooks with the wonders of web. With its unique Scan-It/Cook-It technology, you can access helpful recipe-enhancers on your cell or tablet in a flash. Just scan one of the more than 130 color recipe photos with the free Digimarc Discover app to view how-to videos, professional cooking tips, meal planners and more. Bonus! No more burning food on the stove while Googling how to julienne carrots.

 

Tortillas to the Rescue - What's one item you should always have in the fridge? Besides boasting a long shelf life, tortillas are very versatile. Author Jessica Harlan shows how to make your own or use store-bought to create more than 100 delectable dishes ranging from traditional burritos to Chili Dog Wraps, Broccoli Cheddar Quiche and Grilled Salmon Tortillas with Avocado Sauce (read on for the recipe).

 

Cornelia Guest's Simple Pleasures - Organized by season, this beautifully illustrated vegan primer combines delicious, nutritious recipes with tips for serving them in style. Picture a light, spring lunch of Quinoa Salad and Strawberry Rhubarb Pie; a summer dinner of Veggie Carpaccio and Stuffed Zucchini Blossoms; a fall breakfast featuring Raspberry Muffins (recipe shown after the jump), and a cozy, winter dinner showcasing Shepherd's Pie.

 

Beyond Diet - Want to jumpstart your healthy-eating plan? This three-book set focuses on recipes to help you slim down without sacrificing taste. The almost 300 wholesome soups, salads and desserts were created and compiled by certified nutritionist and Beyond Diet co-founder Isabel De Los Rios, who has helped thousands lose weight.

 

• Super Soups - Simple soups and stews that make weight loss fun, fast and easier. The more than 100 ideas submitted by Beyond Diet members include Butternut Squash, Pears & Coconut Milk and other mouthwatering soups. ($14.95)

• How to Salad the Beyond Diet Way - 126 easy, nutritious salads to delight your taste buds while helping achieve your weight-loss goals. Anything but ordinary, these recipes combine the season's freshest fruits and veggies with tangy vinaigrettes and dressings. ($14.95)

• Desserts Done Right - More than 50, better-for-you recipes for cookies, cupcakes, brownies and more. ($11.95)

For more information, visit BeyondDiet.com.

 

Welcome to Claire's - A celebration of the recipes that put Claire's Corner Copia on the map. Besides being popular with New Haven, CT locals, this landmark vegetarian restaurant is nationally recognized for its good-for-you options. Author and co-founder Claire Criscuolo shares crowd-pleasers such as Spicy Thai Sunflower Noodles, her signature Lithuanian Coffee Cake, and Wilted Spinach, Crunch Broccoli, Pickled Red Onion and Wasabi Wraps (recipe below).

 

Southern Living Classic Southern Desserts - More than 200 of the highest-rated recipes from Southern Living Magazine's past 40 years. Organized by dessert type, this sweet collection features chapters on Luscious Layers and Other Cakes; Crunchy Cookies and Chewy Bars; Old-Fashioned Pies, Cobblers and Tarts, and more. Think classic Hummingbird Cake, holiday-favorite Cranberry-Apple Pie (read on for the recipe) and perfect-every-time Chocolate Chip Cookies (trust me, they're addictive!).

 

Taste of Home Best Loved Recipes - A tribute to home cooks from across North America, honoring their recipes, traditions and memories of great food. To create this MEGA-compendium, Taste of Home magazine's test kitchen experts selected 1,485 of the best recipes shared by readers over the past 20 years. Chapters cover grand-prize winners, mealtime express, potluck picks and everything in-between. A special icon points out "Top 100" recipes like Cream-Cheese and Swiss Lasagna (keep reading for the recipe), Perfect Dinner Rolls and Tastes Like Thanksgiving Casserole.

 

Taste of Home Cooking School - Favorite recipes from Taste of Home magazine's cooking school. Great for newbies as well as experienced cooks, this kitchen helper includes more than 400 easy-to-follow ideas for everything from cocktails to cobblers complete with nutrition facts. There's even a "Cheat It" icon to help you spot especially low-effort recipes that offer big rewards. Who's up for Frozen Strawberry Daiquiris (recipe below), Taco Lasagna (um-um-good!) or Spinach Phyllo Pie?

 

Hungry yet? Here's a small sample of the delectable recipes contest winners will receive:

 

 

 

In this elegant, Crumble di Lamponi e Mirtille con Pistacchio e Mandorle, mixed raspberries and blueberries are topped with a luscious pistachio-almond-oatmeal crust.

 

Pistachio-Almond Crumble Topping

• 1 1/4 cups rolled oats
• 1/3 cup raw pistachios, coarsely chopped
• 1/3 cup slivered almonds, coarsely chopped
• 1/2 cup light brown sugar
• 1 teaspoon ground cinnamon
• Pinch of salt
• 7 tablespoons unsalted butter, at room temperature, cut into small pieces

Raspberry and Blueberry Filling

• 2 cups raspberries
• 2 cups blueberries
• 1/2 cup superfine sugar
• 1 teaspoon pure vanilla extract
• 2/3 cup freshly squeezed orange juice (from about 2 medium oranges)
• Grated zest of 1 orange
• Pinch of salt
• 2 tablespoons all-purpose flour
• 1/2 teaspoon cinnamon sugar

To make the pistachio-almond crumble topping:

In a small bowl, stir together the oats, pistachios, almonds, brown sugar, cinnamon and salt until well combined.

 

Rub the butter into the oat mixture with your fingertips until the butter is in pea-size pieces. Cover and refrigerate.

 

To make the raspberry-blueberry filling:

Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Butter 4, 6 1/2-ounce ovenproof dishes. Transfer to the baking sheet and set aside.

 

In a medium bowl, gently combine the raspberries, blueberries, superfine sugar and vanilla extract until combined. Be careful not to crush the berries.

 

Add the orange juice and zest, and the salt. Sift the flour over the mixture and gently stir to just combine.

 

To assemble:

Divide the filling evenly among the prepared dishes.

 

Sprinkle the cinnamon sugar on top of the filling, then evenly divide the pistachio-almond topping among the dishes.

 

Bake until the juices start to bubble and the topping is crisp and golden brown, 25 to 35 minutes.

 

Transfer the baking sheet to a wire rack and allow the crumbles to cool until warm. Serve warm with a scoop of vanilla ice cream.

 

Grace's Sweet Life: Homemade Italian Desserts from Cannoli,

Tiramisu and Panna Cotta to Torte, Pizzelle and Struffoli

 

Author: Grace Massa Langlois

 

Other Works: Shares recipes, stories about her Italian heritage and the joy of growing up in a large, close-knit family at GracesSweetLife.com.

 

Publisher: Ulysses Press; June 2012

 

What's Inside: More than 60 recipes for impressive, homemade Italian treats like Tiramisu, Sicilian Cannoli and Chocolate Eclairs with Pastry Cream.

 

Time Out: 200 pages

 

Available: $17.95 paperback at Amazon and most book retailers. For more information, follow Grace on Twitter or Facebook.

 

 

 

A Cooking Light recipe

 

• 1/2 cup dry white wine
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 4 (8-ounce) cans no-salt-added tomato sauce
• 1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 1 (6-ounce) can tomato paste
• 2 garlic cloves, minced
• 2 (1-pound) eggplants, cut crosswise into 1/4-inch-thick slices
• 1/4 cup water
• 3 egg whites, lightly beaten
• 1 1/4 cups lightly seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• Cooking spray
• 3 cups (12 ounces) shredded part-skim mozzarella cheese
• Fresh oregano sprigs (optional)

Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes.

 

Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.

 

Preheat broiler. Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.

 

Preheat oven to 350 degrees. Spread half of tomato mixture in bottom of a 13x9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant and cheese.

 

Bake at 350 degrees for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with oregano sprigs if desired.

 

Nutrition Facts: 1/8 of Eggplant Parmesan casserole equals 298 calories, calories from fat 26%, 8.5 g fat, 5 g saturated fat, 2.2 g monounsaturated fat, 0.4 g polyunsaturated fat, 19.2 g protein, 38.8 g carbohydrate, 2.6 g fiber, 27 mg cholesterol, 2.8 mg iron; 818 mg sodium, 422 mg calcium.

 

My Recipes America's Favorite Food

200 Top-Rated Recipes from the Country's Best Magazines

 

Author: The editors of MyRecipes.com

 

Other Works: MyRecipes.com is one of the top 10 online food destinations and home to more than 65,000 recipes and menus from magazines such as Southern Living, Cooking Light, Real Simple and Health.

 

Publisher: Oxmoor House; September 2012

 

What's Inside: 200 of the most-reviewed, most-searched and highest-ranked recipes from the website's extensive collection plus Scan-It/Cook-It technology so you can access helpful how-to's on your cell or tablet while cooking.

 

Time Out: 288 pages

 

Available: $24.95 paperback at Amazon and most book retailers. For more information, you can follow MyRecipes.com on Twitter and Facebook.

 

 

 

 

At once creamy and coolly refreshing, this dish is a great one to serve in the summer, especially if you can cook the salmon on an outdoor grill. It makes a great presentation, so it's ideal for company

 

• 1 medium ripe avocado
• 1/4 cup sour cream
• Juice of 1 lime, divided (about 2 tablespoons)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt, plus more as needed
• 3 tablespoons chopped fresh cilantro, divided
• 3 tablespoons milk
• 2 medium cucumbers, peeled, seeded and diced
• Vegetable oil, as needed
• 4 (5- to 6-ounce) salmon fillets
• 4 small (6-inch) corn tortillas
• Black pepper

Cut the avocado in half, remove the pit and scoop the flesh into a medium bowl. Add the sour cream, half the lime juice, garlic powder, salt and 2 tablespoons of the cilantro. Use an immersion blender to puree the ingredients until smooth. Stir in the milk, adding just enough for the sauce to be thick but pourable. Cover and refrigerate until needed.

 

In a small bowl, combine the cucumbers, the remaining half of the lime juice and the remaining 1 tablespoon cilantro. Cover and refrigerate until needed.

 

Brush a grill pan or the grate of an outdoor grill with the vegetable oil and heat to medium-high. Season the salmon fillets with salt and pepper, and grill until grill marks appear and the outside of the fish is opaque, 4 to 5 minutes on each side. Remove from the grill and cover loosely with aluminum foil to keep warm.

 

Line a plate with paper towels. Heat about 1/2-inch of vegetable oil in a small skillet. One at a time, fry the tortillas in the oil until crisp, about 30 seconds on each side. Drain for a moment on the paper towels to blot excess oil.

 

To serve, place a tortilla on a plate and top with a spoonful of the cucumber salad. Place a salmon fillet on the cucumbers and drizzle the avocado sauce over the dish.

 

Tortillas to the Rescue Cookbook

Scrumptious Snacks, Mouth-Watering Meals & Delicious Desserts -

 Made with the Amazing Tortilla

 

Author: Jessica Harlan

 

Other Works: Ramen to the Rescue and Quinoa Cuisine cookbooks. Also writes about food and cooking for publications like About.com, Clean Eating and Town and Country.

 

Publisher: Ulysses Press; August 2012

 

What's Inside: More than 100 tasty recipes for tortilla-based creations like Avocado and Leek Omelet Wrap, Tortilla Soup, Duck Quesadillas, and Ice Cream Tacos.

 

Time Out: 208 pages

 

Available: $12.95 paperback at Amazon and most book retailers

 

 

 

 

Eat these colorful muffins when they are warm. They taste like a compote. You can freeze them if there are ever any left over.

 

• 1 (6-ounce) container vanilla or plain nondairy yogurt
• 1/2 cup hemp milk
• 3 tablespoons canola oil
• 1 1/2 cups all-purpose or whole wheat pastry flour
• 1/4 cup cane sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon apple cider vinegar
• 1 cup fresh raspberries or 9 ounces frozen

Preheat the oven to 400°F.

 

Lightly grease a 12-cup muffin tin or line with paper or silicone cupcake liners.

 

In a large bowl, mix together the yogurt, milk and oil.

 

In a separate bowl, stir together the flour, sugar, baking powder and salt.

 

Add the wet ingredients to the dry and mix until just blended.

 

Stir in the apple cider vinegar.

 

Gently fold in the raspberries. Spoon the batter evenly into the prepared muffin cups.

 

Bake for 20 to 25 minutes, or until the top springs back when lightly touched.

 

Cool the muffins in the tin on a wire rack.

 

 

Cornelia Guest's Simple Pleasures

Healthy Seasonal Cooking & Easy Entertaining

 

Author: Cornelia Guest

 

Other Works: Founder of Cornelia Guest Events and Cornelia Guest Cookies, catering charity and entertainment events with healthy, delicious vegan food.

 

Publisher: Weinstein Books; August 2012

 

What's Inside: Tips that take the stress out of entertaining and nutritious, cruelty-free recipes for every season that are as delicious as they are affordable.

 

 

Time Out: 256 pages

 

Available: $32.50 hard cover at Amazon and most book retailers. For more information, follow Cornelia on Twitter or Facebook.

 

 

 

 

Wilted Spinach, Crunchy Broccoli, Pickled Red Onion and

Wasabi Wraps

From: Welcome to Claire's

Serves 6 to 8

 

These wraps have lots of textures from the crunchy vegetables and wilted spinach. And the pickled onions and wasabi mayonnaise add a terrific burst of flavors, sweet and sour and with just enough heat to get your attention.

 

• 1 medium red onion, cut into thin rings, separated
• 1 cup white vinegar
• 1/4 cup sugar
• Sea salt and pepper
• 1 1/2 cups steamed broccoli florets
• 1/2 each small red, yellow and green bell peppers, seeded and diced
• 2 teaspoons flax oil with lemon or canola oil
• 2 teaspoons extra-virgin olive oil
• 2 medium shallots, finely chopped
• 1 1/2 pounds baby spinach, rinsed and drained
• 6, 10-inch spinach or wheat tortillas
• 1/3 cup wasabi mayonnaise

 

To prepare picked red onions, combine the onion, vinegar, sugar, and a little salt and pepper in a bowl. Toss well to combine. Set aside.

 

In a bowl, combine the steamed broccoli florets and the diced bell peppers. Drizzle the oil evenly over the top. Sprinkle lightly with salt and pepper. Toss to coat. Taste for seasonings. Set aside.

 

To wilt the spinach, heat the olive oil in a large, deep skillet over low-medium heat. Add the shallots and a little salt and pepper. Stir to coat. Cook for a minute, stirring frequently until softened and golden. Add the spinach and sprinkle with a little salt and pepper. Using two wooden spoons, toss to coat with the oil. Cook for a minute, tossing frequently until the spinach wilts to your preference. Taste for seasonings.

 

To assemble the wraps, lay one tortilla on a cutting board. Using a rubber spatula, spread 2 teaspoons of the wasabi mayonnaise evenly over the tortilla. Scatter one-sixth of the wilted spinach evenly over the tortilla, then scatter one-sixth of the steamed broccoli florets and peppers evenly over the spinach. Using tongs or a fork, lift out one-sixth of the pickled onions from the liquid, shaking off as much liquid as possible and leaving it behind in the bowl, and scatter the onions evenly over the vegetables. Starting at one end, roll the tortilla jelly-roll fashion. Cut in half diagonally. Transfer to a large platter to serve. Assemble the remaining sandwiches.

 

Tips:

Vegan Option: Use vegan mayonnaise to make this recipe vegan.

 

Gluten-Free Option: Use gluten-free tortillas to make this recipe gluten free.

 

Welcome to Claire's

35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

 

Author: Claire Criscuolo

 

Other Works: Co-founded New Haven, CT's Claire's Corner Copia, an award-winning vegetarian restaurant, in 1975 with her late husband Frank. Claire has written three other cookbooks plus cooking columns for newspapers such as the New Haven Register. Visit her at Clairescornercopia.com.

 

Publisher: Lyons Press; January 2012

 

What's Inside: Recipes for more than 300 vegetarian delights from Claire's Corner Copia, a New Haven institution that's popular with the Yale University crowd and known nationally for its commitment to healthy eating.

 

Time Out: 384 pages

 

Available: $24.95 paperback at Amazon and most book retailers. For more information, follow Claire's Corner Copia on Twitter or Facebook.

 

 

 

Cranberry-Apple Pie

From: Southern Living Classic Southern Desserts

Serves 8

 

Filling:

Makes enough for 1 (9-inch) pie

Prep 15 minutes; Cook 10 minutes; Other 45 minutes

 

• 12 large apples, peeled (about 6 pounds)
• 1 1/2 cups sugar
• 1/3 cup all-purpose flour
• 1/2 cup butter
• 1 cup sweetened, dried cranberries 

Cut apples into wedges; toss with 1 1/2 cups sugar and 1/3 cup flour.

 

Melt butter in a large skillet over medium heat; add apple mixture to skillet. Sauté 10 to 15 minutes or until apples are tender. Stir in sweetened dried cranberries; remove from heat, and let cool 45 minutes or until completely cool.

 

Pie:

Prep: 15 minutes; Cook: 45 minutes

 

• 1 (15-ounce) package refrigerated piecrusts, divided
• 1 large egg, lightly beaten
• Cranberry-Apple Pie Filling
• 4 tablespoons sparkling sugar, divided*

Preheat oven to 400 degrees. Fit 1 piecrust into a 9-inch pie plate according to package directions. Brush edges of piecrust with egg. Spoon Cranberry-Apple Pie Filling into piecrust, mounding filling in center of pie.

 

Unroll remaining piecrust on a lightly floured surface. Brush piecrust lightly with egg; sprinkle with 2 tablespoons sparkling sugar. Using the width of a ruler as a guide, cut the piecrust into 9 (1-inch-wide) strips. Arrange strips in a lattice design over filling; fold excess bottom piecrust under and along edges of top piecrust. Gently press ends of strips, sealing to bottom piecrust. Brush lattice with egg; sprinkle with remaining 2 tablespoons sparkling sugar. Place pie on a baking sheet.

 

Bake at 400 degrees on lower oven rack for 45 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Remove from oven, and let cool on a wire rack 1 hour.

 

* Regular or turbinado sugar may be substituted for sparkling sugar.

 

Tip: Sparkling sugar can be found in specialty supermarkets and stores that carry cake-decorating supplies, or ordered online from Wilton.com.

 

Southern Living Classic Southern Desserts

All-time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers & More

 

Author: The editors of Southern Living

 

Publisher: Oxmoor House; June 12, 2012

 

What's Inside: More than 200 favorite recipes for luscious layer cakes, sheet cakes, cookies, bars, pies, cobblers, sweet breads, coffee cakes, puddings, frozen desserts and many other goodies fine-tuned in the Southern Living Test Kitchens over the past 40 years.

 

Time Out: 344 pages

 

Available: $21.95 paperback at Amazon and most book retailers. For more information, follow Southern Living on Twitter or Facebook.

 

 

Cream Cheese and Swiss Lasagna

From: Taste of Home: Best Loved Recipes

Serves 12; Prep: 40 minutes + simmering; Bake: 55 min. + standing

 

I like to fix the chunky meat sauce for this dish the day before, so the flavors can blend. It serves 12, unless you have big eaters who will definitely want seconds. -- Betty Pearson, Edgewater, Maryland

 

• 1 1/2 pounds lean ground beef (90% lean)
• 1 pound bulk Italian sausage
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 cans (15-ounces each) tomato sauce
• 1 can (14 1/2-ounces) Italian diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 9 no-cook lasagna noodles
• 12 ounces cream cheese, softened
• 2 cups shredded part-skim mozzarella cheese, divided
• 2 cups shredded Parmesan cheese
• 2 cups shredded Swiss cheese

In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink. Add the garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, tomatoes, tomato paste, oregano, basil, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

 

Spread 1 cup sauce in a greased 13- x 9-inch baking dish. Top with three noodles. Drop a third of the cream cheese by teaspoonfuls over the top. Sprinkle with 1/2 cup mozzarella and 2/3 cup each of Parmesan cheese and Swiss cheese; spoon a third of the remaining sauce over the top. Repeat with layers of noodles, cheeses and sauce twice (dish will be full). Place dish on a baking sheet.

 

Cover and bake at 350° for 45 minutes. Sprinkle with the remaining mozzarella. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting.

 

Taste of Home Best Loved Recipes

1,485 Favorites from the World's #1 Food & Entertaining Magazine

 

Editor-in-Chief: Catherine Cassidy

 

Other Works: Editor-in-Chief Taste of Home magazine, website and cookbooks and responsible for editorial direction for the magazines Simple & Delicious, Healthy Cooking, Birds and Blooms, Country, Country Woman, Farm and Ranch Living, and Reminisce. Prior to joining Taste of Home, she was editor-in-chief of Prevention.

 

Publisher: Reader's Digest; July 2012

 

What's Inside: 1,485 of the best-loved dishes submitted by Taste of Home readers over the past 20 years. Each recipe comes with a personal story about how it's best enjoyed. They're all here - Saturday night appetizers, weeknight dinners, secret family recipes, potluck favorites and more.

 

Time Out: 928 pages

 

Available: $34.99 hard cover at Amazon and most book retailers. For more information, follow Taste of Home on Twitter or Facebook.

 

 

Frozen Strawberry Daiquiris

From: Taste of Home Cooking School Cookbook

Serves 4

 

Blend this refreshing pink drink to serve on a hot summer day, for a barbecue or during a Mexican-themed party.

 

• 3/4 cup rum
• 1/2 cup thawed limeade concentrate
• 1 package (10 ounces) frozen sweetened sliced strawberries
• 1 to 1 1/2 cups ice cubes
• Garnish: Fresh strawberries

 

In a blender, combine the rum, limeade concentrate, strawberries and ice. Cover and process until smooth and thickened (use more ice for thicker daiquiris). Pour into cocktail glasses.

 

To garnish, cut a 1/2-inch slit into the tip of a strawberry; position berry on rim of glass. Repeat as desired.

 

Nutrition Facts: 3/4 cup equals 232 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 36 g carbohydrate, 1 g fiber, trace protein.

 

Taste of Home Cooking School Cookbook

400+ Simple to Spectacular Recipes

 

Editor-in-Chief: Catherine Cassidy

 

Other Works: Editor-in-Chief Taste of Home magazine, website and cookbooks and responsible for editorial direction for the magazines Simple & Delicious, Healthy Cooking, Birds and Blooms, Country, Country Woman, Farm and Ranch Living, and Reminisce. Prior to joining Taste of Home, she was editor-in-chief of Prevention.

 

Publisher: Reader's Digest; March 15, 2012

 

What's Inside: More than 400 yummy recipes for everything from cocktails to candy from the Taste of Home Cooking School's expert instructors. In addition to their favorite recipes, you'll find step-by-step instructions (now I can try deveining shrimp), tips (no wine ... substitute chicken bouillon and water) and easy entertaining ideas (become an ice cream pie artist).

 

Time Out: 320 pages

 

Available: $17.99 paperback at Amazon and most book retailers. For more information, follow Taste of Home on Twitter or Facebook.

 

 

 

We're giving away 20 copies of some of the year's best, new cooking companions ... FREE in our great cookbook giveaway. The tasty titles include:

Grace's Sweet Life (5 copies)

My Recipes America's Favorite Food (3 copies)

Tortillas to the Rescue (5 copies)

Cornelia Guest's Simple Pleasures (2 copies)

Beyond Diet - A set of 3 cookbooks

Welcome to Claire's (2 copies)

Southern Living Classic Southern Desserts

Taste of Home Best-Loved Recipes

Taste of Home Cooking School

 

To enter the contest, email your name and mailing address (no PO Boxes please) to Enter@BoomerBrief.com by Oct. 11 and put "Great Cookbook Giveaway" in the subject line.

 

We'd like to shout out a big "Thank You" to the publishers in this post

 who provided free copies for review.

 

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