Bountiful Harvest

I like cookbooks which yield something new while, at the same time, the author stays on track with practical recipes which I can make at home. This 2004 book fulfills those expectations for me. In the spirit of "something new," I especially liked the recipe for "Mexican 'Taters and Beans" on page 41. Such dishes are typical of what you'll find herein. On page 5, I extracted a dandy salad dressing recipe (the actual recipe includes the salad itself) and, as you can see, the ingredients are easily obtained and the process is not difficult: 2/3 cup vegetable oil 1/4 cup white wine vinegar 1/4 cup fresh parsley, minced 1/4 cup scallions, minced 1 clove garlic, minced 2 Tablespoons mayonnaise 1 teaspoon dried dill 1 teaspoon dried basil 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon dried oregano Blend. The text is laid out nicely and the book is easy to use while actually cooking. This is not a cooking foundations book by any means and serves only to supplement more basic volumes such as Joy of Cooking: 75th Anniversary Edition - 2006 or Betty Crocker Cookbook: Everything You Need to Know to Cook Today, 10th Edition. So what I'm saying is, make sure that you have the essential more basic cookbooks before investing in this one. Highly recommended for appropriate users.