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Ladle, Leaf and Loaf: Soup, Salad, and Bread for Every Season Paperback – April 26, 2000


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About the Author

Lisa Cowden is coauthor of SWEETNESS AND LIGHT. Her cut-paper illustrations have appeared in many publications, including the NEW YORK TIMES. She resides in New York.

Excerpt. © Reprinted by permission. All rights reserved.

Garlic Breadsticks

These breadsticks are slender and crisp, rich with the savory flavor of garlic, and they make a very attractive presentation at the table. My mother-in-law used to say that being "thin, rich, and beautiful" was something to aspire to, and these breadsticks have it all.

1 package dry yeast 1 cup lukewarm water 4 teaspoons olive oil About 2 1/4 cups bread flour or all-purpose flour 1/4 tablespoon pressed garlic 1 teaspoon kosher salt, plus more for sprinkling Cornmeal for sprinkling

In a large mixing bowl, dissolve the yeast in the lukewarm water. Stir and let stand until foamy, 3 to 5 minutes. Add 1 teaspoon of the oil and beat in H cup of the flour. Set aside.

Heat the remaining 3 teaspoons oil in a small skillet. Stir in the garlic and cook until lightly browned. Cool for 3 to 4 minutes and add it to the flour mixture. Stir in the 1 teaspoon salt. Gradually stir in about 1 1/2 cups flour. Transfer the dough to a lightly floured surface and knead in the remaining 1/4 cup flour, or more as needed, until the dough is smooth and elastic. Put the dough in a lightly buttered medium bowl, grease the surface, cover with a damp cloth, and set aside in a warm place to rise for about 1 hour, or until almost doubled in size.

At least 15 minutes before you bake, preheat the oven to 450 degrees. Sprinkle a baking sheet with the cornmeal and set aside.
Punch down the dough and divide it in half. Roll out each piece into a log about 10 inches long. Cut each log into 8 to 10 pieces. Roll out each piece into a thin, 10-inch "stick" and transfer to the baking sheet about 2 inches apart. Sprinkle with salt. Bake for 10 to 15 minutes, or until lightly browned. Cool on a wire rack before serving.

Makes 16-20 breadsticks



Belgian Endive and Boston Lettuce Salad with Savory Orange Dressing

Elegant greens arranged in individual servings, this salad is more for "dining" than eating dinner.

4 small Belgian endives 1 head Boston lettuce, rinsed and dried Savory Orange Dressing

1/4 cup chopped toasted hazelnuts (page 38)

Trim and cut the endives in half lengthwise and separate the leaves. Tear the Boston lettuce into bite-sized pieces. Arrange the greens on individual plates. Drizzle the dressing over the greens, and garnish with the hazelnuts.

Serves 4

~ Savory Orange Dressing ~

Try this exotic orange dressing with baby beets as well as with endive salad.

1/4 cup canola oil 2 tablespoons orange juice concentrate 1 tablespoon rice wine vinegar 1/4 teaspoon grated orange rind 1/4 teaspoon Worcestershire sauce

Combine all the ingredients in a small, tightly lidded jar. Shake well. The dressing will keep refrigerated for up to 1 week.

Makes about 1/3 cup

-- Copyright (C) 2000 by Lisa Cowden. All rights reserved. Reprinted by permission of Houghton Mifflin Company.
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Product Details

  • Paperback: 256 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt (April 26, 2000)
  • Language: English
  • ISBN-10: 0395967155
  • ISBN-13: 978-0395967157
  • Product Dimensions: 8.3 x 8.1 x 0.7 inches
  • Shipping Weight: 1.1 pounds
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #2,084,167 in Books (See Top 100 in Books)

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7 of 7 people found the following review helpful By A Customer on October 30, 2000
Format: Paperback
This is not just another cookbook. Not only are the recipes divine, but the author's own illustrations are charming and sophisticated.
The Lemon Quick Bread recipe is worth the price of the bookÐ- Light, chewy and delicious, with a zingy lemon flavor coming from both lemon rind, and fresh lemon juice. With sweet pecans and non-fat buttermilk, this recipe was inspired by the angel of Flavor and Texture who also cares about your health! It is low-fat, low-sugar!
For anyone who really loves good food, and wants a sure thing, don't miss this one.
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2 of 2 people found the following review helpful By A Customer on February 9, 2004
Format: Paperback
This book is as pleasing to the eye as it is to the stomach. Beneath the pages of beautiful art, this cookbook has innovative, delicious and health conscious recipes. The Potato green chili soup has the perfect amount of spice creating rich and zesty soup that will revitalize any cold winters day. I could make comments on each and every soup, salad, bread and spread recipe in the book but you really have to try it. This cookbook is filled with luscious recipes appropriate for guests, your family or just yourself. It is great for the most novices of chefs all the way up to the experts. It is practical in that you can actually find the ingredients and it doesn't hours of preparation to make a scrumptious out of the ordinary meal. The work has really been done for you. Ladle, Leaf and Loaf is true science that compiles ingredients in the most interesting ways to create delicious meals perfect for any season.
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2 of 2 people found the following review helpful By "koswan2" on December 9, 2002
Format: Paperback
This is an amazing book -- recipes! writing! Art! If you understand the idea & experience of "Bell Tones" in music, you will know what I mean when I say that these recipes deliver the Bell Tones of taste! Still my best gift "offering" to friends, new and old, who have not seen it yet!
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3 of 4 people found the following review helpful By A Customer on October 18, 2000
Format: Paperback
A nice little surprise. You can find the ingredients and when you sit to table, as we say in our house, it tastes better than you expected. Her salads are just new and different enough to widen your pallet--well, mine anyway--with combinations both unsuspected and attainable. Where have you been canola oil and how come no one uses you? You're great!
The soups and breads are within range of my patience and understanding of food chemistry. And from the way they turn out, you know you've done right (always a nagging question with my cooking!).
My only, and very minor, quibble are the breathless chapter intros. Found that not reading them made me like her, and the food she led me to, a little more. Guess the paper cuts are nice too, but they're inedible.
More than worth the candle.
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