Scotland and Its Whiskies or Cooking from the Hip

Scotland and Its Whiskies

Author: Michael Jackson

In his Malt Whisky Companion, Michael Jackson—past winner of The Glenfiddich Trophy and no fewer than five Glenfiddich Awards—was the first writer to describe in detail the aromas and flavors of Scotland’s most famous product. Now he goes even deeper into the world of whisky, discussing the terroir that shapes the taste of this classic liquor. Jackson’s passion for Scotland and its whiskies comes through clearly and deliciously, and photographer Harry Cory Wright (Strand: The Shifting Sands of the Outer Hebrides) beautifully captures the landscape’s magnificent colors and textures. Whether studying the ancient forms of barley in the Orkneys, drinking tea with peat-cutters while a storm brews over Islay, or preferring the finished product by the shore at sundown, they bring a personal understanding to the magic of malt.

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Cooking from the Hip: Fast, Easy, Phenomenal Meals

Author: Cat Cora

As the star of the smash sensation Iron Chef America, Cat Cora is used to improvising exciting dishes on a moment's notice. In this book she shows you how to do it too, whether you want a spur-of-the-moment supper or a spectacular dinner that doesn't require spending your whole Saturday in the kitchen.

Cooking from the Hip is divided into four convenient sections, each with its own appetizers, soups, salads, main dishes, sides, and desserts. You can turn to whichever chapter best suits your needs and mood, knowing that every dish will be simple and special.

Fast
Spicy Chicken and Peach Stir-Fry
Creamy Fettuccine with Sausage
Chocolate Brownie Cupcakes

Easy
Watermelon Gazpacho
Thai Chicken Salad
White Cheddar Corn Bread

Fun
Sunday Cheesesteak Sandwiches
Crispy "Fried" Chicken
Lemonade Cookies

Phenomenal
Mango Margaritas
Pomegranate-Glade Cornish Hens with Wild Rice
Italian Cream Cake

Cooking from the Hip is all about flexibility. You'll be able to use what you've got on hand without being afraid to substitute. You'll learn how to cut down on cooking steps, combine just a few ingredients in inventive ways, pull in leftovers, and wow your family and friends.

Publishers Weekly

Cora, the lone woman to be anointed an "Iron Chef" in the Food Network's American version of the series, aims to translate the fast, flashy style of that high-pressure kitchen into recipes that home cooks who have similar time constraints but comparatively modest gadgets and pantries can enjoy. The results are generally pleasing and more accessible than many of the concoctions presented on TV by battling chefs. Four sections break the food into "fast," "easy," "fun," and "phenomenal" categories that are a welcome change from the traditional progression through each course and show Cora's spontaneous, easygoing yet stylish way to its best advantage. Simple variations on classics stand out, as in a Curried Broccoli Salad ("fast") and spiky, flavorful Watermelon Gazpacho ("easy") even when some recipes' placements are questionable: a silky Potato-Celery Root soup is nice, but hardly phenomenal, and beginning or busy cooks may find recipes like hand-rolled Dolmathes or sushi more frustrating and time-intensive than fun, even if friends help. Fortunately, Cora's sunny, can-do attitude and the boxed tips on ingredients and preparation sprinkled throughout will help to dispel many doubts. Home cooks will appreciate the way they expand the repertory of recipes that are upscale enough to impress company, but simple enough to encourage use throughout a busy week. Color photos not seen by PW. (Apr.)

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Judith Sutton - Library Journal

Although she has worked in a number of high-profile California restaurants, Cora is no doubt best known as the only female chef on Iron Chef America. The recipes in her second cookbook are divided into four categories-"Fast," "Easy," "Fun," and "Phenomenal"-and most of them are quick and easy, even the "phenomenal" ones, which are for special occasions. She has a young son, and some of his favorite dishes are included here; other recipes are more sophisticated but still simple to prepare. Cora encourages flexibility and spontaneity, and she includes variations as well as other useful suggestions to that end. Striking color photographs illustrate many of the dishes. For most collections.