Local Cookbooks, Reviewed

  • Downhome Magazine
  • Posted: Sep 15, 2010 6:48 PM

By Alyssa Fowler

Cookin' Up a Scoff 2: Second Helping
Gertrude Jeans
Nfld. In Focus
$14.95

A big meal or a "scoff" is just what you'll be cooking when you try recipes from Cookin' up a Scoff 2: Second Helping! As the sequel to the traditional Newfoundland cookbook, Cookin' up a Scoff, this edition provides more authentic local dishes with more old-time ingredients.

This book brings home-cooked recipes right to your table, just as your mother would have made them. The compact design of the book allows for many more recipes than readers may expect. Ranging from two to four recipes per page, each recipe is easily followed by even the most beginner chef.

From appetizers and desserts to main dishes, jams and beverages, anything can be found within these pages to satisfy the cook's desire for traditional Newfoundland meals. To benefit those come-from-away readers, a list of traditional sayings and their meanings is included as a reference at the back of the book, along with helpful household tips, how to convert to the metric system and the proper time and temperature for cooking meat. And its pocket-sized, coil-bound design makes it easy and convenient to use in any size kitchen. What more could you want from a good cookbook?

Image



GeorgeImage House Bed & Breakfast Kitchen Recipes
Todd Warren and Dale Cameron
Flanker Press
$19.95



George House Heritage Bed and Breakfast Kitchen Recipes is truly a cookbook for everyone. Whether you're looking for traditional Newfoundland, vegetarian, or spicy food, there are recipes for any lifestyle or dietary need.

It opens with a charming anecdote of Dale Cameron cooking with his mother at the age of four and a 10-year-old Todd Warren sneaking off to cook a chocolate cake in secret. These stories quickly grab the heart of the reader, explaining the love affair the two authors have with food.

Sandwiched between black and white photographs acting as dividers lay delicious recipes that blur the line of traditional Newfoundland food. Newfoundland crab cakes with hollandaise sauce for breakfast, maple glazed carrots and Route 80 chili are just a few of their inventive recipes that guests raved over.

Though at first it may not be apparent, there is so much more to this cookbook than the recipes. Each page has a comment a previous guest left, not necessarily about the food or an anecdote from the authors about the dish. Whether this cookbook is picked up for the food, pictures or as a gift, you will be pleasantly surprised.

Image



Phyllis Groat

I love the front cover... It makes you want to curle up and read the recipes... and then make or bake them...