American cuisine is a hard thing to pin down, owing to our status as a cultural and culinary melting pot. But Elena Rosemond-Hoerr and Caroline Bretherton have collected an impressive set of recipes they feel represent it best in The American Cookbook: A Fresh Take on Classic Recipes.
Tales abound about who invented this sandwich, with Arnold Reuben of Reuben's Delicatessen in New York City and Reuben Kulakofsky, a grocer from Omaha, Nebraska, both strong contenders. The first reuben was probably made in the early 20th-century, and by 1956, it had won "best sandwich" in a contest sponsored by the National Restaurant Association.
This sandwich is piled high with classic deli fillings, contrasting sweet, sour and salty flavors.
Prep time: 10 mins
Cook time: 10 mins
For the Russian dressing
1. In a bowl, mix together the mayonnaise, horseradish, ketchup and Worcestershire sauce. Season well.
2. Spread the dressing over each slice of bread. Layer 4 slives of bread with 2 slices of cheese, 3-5 slives of beef, sauerkraut and 2 more slices of cheese. Top with the remaining slices of bread.
3. Melt a pat of butter in a frying pan over medium heat. Fry each sandwich for 1-2 minutes on each side, or until golden brown. Serve your Reuben hot with refrigerator pickles (see p. 248) and kettle-cooked potato chips.
The American Cookbook by Elena Rosemond-Hoerr and Caroline Bretherton © 2014 DK Publishing. Photographs © Stuart West. Read our review of this book.
Jessie Burton pairs lavish descriptions of life in 17th-century Amsterdam with a clever touch of intrigue in her debut historical novel, The Miniaturist.
Eighteen-year-old Petronella "Nella" Oortman is the shy new bride of an enigmatic and wealthy merchant, Johannes Brandt, but too often she finds herself alone in her new, unfriendly household.
Johannes tries to comfort Nella with the gift of a tiny cabinet house, which is an exact replica of their own. But when Nella employs a miniaturist to furnish it, his cryptic clues lead her to uncover long-hidden secrets about the Brandt family.
Get the in-depth scoop from Burton herself in the video below:
The Miniaturist is out today! Will you be picking up a copy?
A mere mention of preserving and canning can cause the most confident of home cooks to run in the opposite direction, but Katie & Giancarlo Caldesi break down the surprisingly simple steps behind pickling, brining, smoking, salting, canning, fermenting and more in The Gentle Art of Preserving.
This recipe for Summer Fruits in Brandy doesn't even require a stovetop! Who knew preserving at home was so easy? Get ready to knock out a chunk of your Christmas gifts in one fell swoop.
Summer Fruits in Brandy
This method is suitable for preserving all sorts of summer fruits, including berries, plums and apricots. The boozy fruit should be ready to eat within 2 weeks, but you can leave it to mature for longer if you wish—we make this using late summer fruits to give as Christmas presents. Our favorite way of serving the boozy fruits is with ice cream, yogurt or cake. The fruity brandy is delicious served hot in shot glasses, or mixed with red wine for a variation on mulled wine. Alternatively, purée the fruits with their liquor and use as a sauce for desserts or with game dishes.
Makes approx. four 12-oz jars
Wash the fruit and pat dry on paper towels. Pit and halve the fruits. Divide the fruit and sugar among the sterilized jars and top up with brandy. Seal and set aside in a cool, dark place for at least 2 weeks, turning the jars upside down every day until the sugar dissolves. Store for 3 months before sampling, although it can be matured for up to a year in a cool, dark place.
Japanese novelist Haruki Murakami is known to strike up quite a fervor among his fans with each new release. His latest novel to reach American shores, Colorless Tsukuru Tazaki and His Years of Pilgrimage has been no different, and our reviewer, Megan Fishmann, affirms that this sorrow-steeped novel was worth the wait.
Tsukuru Tazaki had a group of four loyal, close-knit friends in high school . . . until the day they unceremoniously cut off all contact with him.
Now in his mid-30s, Tsukuru works as a train engineer in Tokyo, but his new girlfriend spurs him on a journey to discover just exactly why this rift was opened so many years ago. Tsukuru sets off on a pilgrimage—covering Japan and then reaching into Finland—to visit each friend individually and find the closure he has longed for.
Watch the gorgeous animated trailer from Knopf below:
What do you think, readers? Have you picked up a copy yet?
Fans of the best-selling and highly-lauded author Neil Gaiman have two projects to be excited about in the coming months!
First up on the coming-soon calendar: Gaiman's simultaneously creepy and poignant coming of age middle-grade novel The Graveyard Book, the only book to ever win both the Newbery and Carnegie Medals, is being released as a full-cast audiobook! Featuring some of the U.K.'s most talented actors from stage and screen—including BBC's "Sherlock" star Andrew Scott—music by Béla Fleck and a special essay read by Gaiman himself, this is sure to please audiobook lovers.
Listen to an excerpt from the recording here, and find it in stores September 30 from HarperCollins.
A little further on the horizon is a new collection of short stories and verse, Trigger Warning: Short Fictions and Discoveries. Along with a number of previously published pieces, a press release from Morrow promises "a 'Dr. Who' story written for the 50th anniversary of the series in 2013 . . . and a brand-new story exclusive to this anthology." Trigger Warning is slated to hit shelves in February 2015.
What do you say, readers? Excited to get your hands on these upcoming releases?
I know what you're thinking: a recipe for brussels sprouts?! But don't worry, Gabrielle Langholtz has only collected tasty, top-tier recipes in The New Greenmarket Cookbook. Try this fresh, lemony salad and end your hatred and/or fear of brussels sprouts for good.
Brussels Sprouts Salad
by Jonathan Waxman, Barbuto
The words “raw Brussels sprouts” may not set you to salivating, but after one bite of this surprising dish, you’ll want to make it again and again. While Brussels sprouts are often paired with hot bacon (such as in Sara Jenkins’s habit-forming pasta on page 167), here Chef Waxman serves cabbage’s little cousin in a light, lemony slaw that’s further brightened by a pretty, pickled red onion. The fresh flavors and gorgeous color make this simple dish a great one to entertain with. At market, ask the farmer whether their fields have had frost yet—nights below freezing wipe out tender crops but make Brussels sprouts even sweeter.
Preheat the oven to 375°F.
Slice the baguette in half lengthwise. Open up and drizzle the cut sides with 2 tablespoons of olive oil. Season with salt and pepper and bake until golden, about 10 to 12 minutes. Remove from the oven and rub immediately with 1 cut clove of garlic. Once cool, tear it into bite-sized pieces and add to a large mixing bowl.
Peel and halve the onion, then slice it into ¼-inch thick slices. Peel and smash the remaining 2 garlic cloves.
Heat a medium sauté pan over medium heat. Add 1 tablespoon of olive oil, then the onions and garlic. Season with ½ teaspoon of salt and a few cranks of black pepper and cook slowly over low heat until tender, 10 to 12 minutes. Remove the pan from the heat, remove the garlic cloves, and add the lemon juice and 3 tablespoons of olive oil. Let rest in the sauté pan.
Trim the cut end of the sprouts. Using a mandoline or a sharp knife, slice the sprouts lengthwise as thin as possible. Add to the large mixing bowl. Pour the onion mixture over top and toss well to combine.
Finish with the parsley leaves and Parmesan. Adjust the salt, pepper, and lemon juice to taste and serve.
SERVES 3 TO 4
Hampton Sides' true-life Arctic thriller, In the Kingdom of Ice is our August Top Pick in nonfiction.
Sides, best-selling author of Blood and Thunder and Ghost Soldiers, displays his knack for narrative history yet again as he chronicles the journey of American officer George Washington De Long and his crew of 33 aboard the USS Jeannette. The crew set out from San Francisco in 1879, hoping to prove the popular theory that the polar sea was free of ice past the Bering Strait, but those hopes are soon dashed when the Jeannette becomes trapped in ice—where it stayed for the next 21 months.
Drawing on newly available letters, diaries, journals and other archives as well as his own first-hand experience in the Arctic terrain, Sides delivers an utterly spellbinding tale that's sure to keep you reading into the wee hours.
Watch the trailer from Doubleday below:
What do you think, readers? Are you interested in this heroic and harrowing tale?
Calling all Trekkies and literature nerds! Robb Perlman has written a quirky and hilarious parody just for you. Fun with Kirk and Spock (Cider Mill Press) puts a sci-fi spin on the classic Dick and Jane series of children's books popularized in the 1950s with characters and plot points from your favorite episodes of "Star Trek: The Original Series."
Perlman riffs on the notorious fate of Redshirts—"See the crewman. / What's the crewman's name? / It does not matter . . . . He is wearing a red shirt"—Captain Kirk's, ahem, fondness for pretty ladies, Uhura's trouble with Tribbles and the extreme grumpiness of popular villain Khan. Even the Gorn gets a shout-out for his fabulous frock!
Check out the excerpt below for a peek inside:
Absolutely packed with punchlines and playful illustrations by Gary Shipman, this book is sure to pop up on more than a few Christmas wish lists this year. Fun with Kirk and Spock is on shelves now! How about it, readers?
Illustrations by Gary Shipman, courtesy of Cider Mill Press.
Katie & Giancarlo Caldesi break down an often intimidating branch of home cooking in their wonderfully accessible cookbook, The Gentle Art of Preserving. Stock up on fresh summer fruits and veggies while you still can—their recipes will let you enjoy them all winter long.
Try this recipe for a childhood favorite: Fruit Leathers! Choose your favorite fruits and get started.
Makes 1 fruit leather, approx. 14 inches square
Raspberry and Banana Leather
Cut the fruit with or without the peel into chunks and puree in a food processor or blender. Pour the purée onto silicone mats or plastic wrap-lined sheets. Make sure the pool of purée doesn’t go over the edge of the sheets; smooth out by shaking and tilting the sheet to make it spread out. The purée should be no thicker than ¼in. Dry in the dehydrator at 135°F for 4–6 hours, or in the oven at 140°F for 6–8 hours. Fruit leathers are ready when they are not sticky to the touch, but can be peeled easily from the mat or plastic wrap. Lift the edge, which will adhere lightly to the surface, and peel it back. If it peels back easily, it is ready.
STORING YOUR FRUIT LEATHER
Either eat immediately or cover the dried leather in a layer of parchment paper and roll up, or cut into 2-inch-wide strips and roll up. Store in an airtight jar in a cool, dark place for up to 6 weeks, but do check regularly for any signs of mold. Alternatively, pack into vacuum bags and store in the freezer for up to 3 months.
As summer begins winding down, it's about time to kick off the new school year.
When Kim Bearden began her teaching career, she never expected so many of her school day's teaching moments to come from her own students.
Bearden delves into her 27 years of experience in the education field and tells the story of her founding of the Ron Clark Academy (an innovative middle school in Atlanta with a world-renowned reputation) in her uplifting new memoir, Crash Course: The Life Lessons My Students Taught Me.
Crash Course is filled with anecdotes about the importance of bringing creativity into the classroom, advice for tackling problems from a place of honesty and embracing and celebrating her students' cultural differences—all relayed in Bearden's down-to-earth voice.
While aimed at fellow teachers, Bearden's memoir is a beautiful read with insights for anyone working with youth or the public at large.
See Bearden and some of her real students discuss Crash Course in the trailer below:
What do you think, readers? Any teachers out there looking for a back to school read?