Cold-Weather Cooking (Paperback)

by Sarah Leah Chase (Author)
Key Phrases: ounces domestic white mushrooms, prepare the fireplace, cup skinned hazelnuts, Grand Marnier, New England, Granny Smith (more...)

Editorial Reviews

From Publishers Weekly
Gray Nantucket winter days often need a little brightening, and Chase ( Nantucket Open House Cookbook ) does her best to dispel the windy gloom with such snazzy solace as curried lentil soup with chutney butter, pumpkin prosciutto with Parmesan lasagne, and braised lamb shanks with bourbon-barbecue sauce. This is intensely flavored, "happy" food culled eclectically from the author's catering experiences, her Polish roots and ongoing European travels. Not one for subtlety in either food or prose, Chase--self-acknowledged as one of the "new breed of chefs during the megatrend eighties, Ivy-educated and food-fad fed"--admits in her introduction to one chapter, "I find the recipes . . . magnificent." Actually, she's not far from the truth. Occasionally combinations may be a little madcap, as in seared squid with tamari beurre blanc or whole roasted foie gras with orange and ginger, but more frequently Chase's style and enthusiasm are contagious, and the impulse is to run to the kitchen to recreate salmon and wild rice fish cakes or warm tomato pie or walnut-rum-raisin applesauce cake. The variety of chapter choices, too, is frisky, beginning with "So Long Summer," with stops at "December Dazzle" and "Stormy Weather and Magic Mountains," and reaching an appropriate close with "The Tease of Spring." Illustrations not seen by PW.
Copyright 1990 Reed Business Information, Inc.

Review
Gray Nantucket winter days often need a little brightening, and Chase ( Nantucket Open House Cookbook ) does her best to dispel the windy gloom with such snazzy solace as curried lentil soup with chutney butter, pumpkin prosciutto with Parmesan lasagne, and braised lamb shanks with bourbon-barbecue sauce. This is intensely flavored, "happy" food culled eclectically from the author's catering experiences, her Polish roots and ongoing European travels. Not one for subtlety in either food or prose, Chase--self-acknowledged as one of the "new breed of chefs during the megatrend eighties, Ivy-educated and food-fad fed"--admits in her introduction to one chapter, "I find the recipes . . . magnificent." Actually, she's not far from the truth. Occasionally combinations may be a little madcap, as in seared squid with tamari beurre blanc or whole roasted foie gras with orange and ginger, but more frequently Chase's style and enthusiasm are contagious, and the impulse is to run to the kitchen to recreate salmon and wild rice fish cakes or warm tomato pie or walnut-rum-raisin applesauce cake. The variety of chapter choices, too, is frisky, beginning with "So Long Summer," with stops at "December Dazzle" and "Stormy Weather and Magic Mountains," and reaching an appropriate close with "The Tease of Spring."  (Publishers Weekly )

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Product Details

• Paperback: 432 pages
• Publisher: Workman Publishing Company; 4th Printing edition (January 11, 1990)
• Language: English
• ISBN-10: 0894807528
• ISBN-13: 978-0894807527
• Product Dimensions: 9.1 x 6.9 x 1.3 inches
• Shipping Weight: 1.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars See all reviews (13 customer reviews)
• Amazon.com Sales Rank: #220,486 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

24 of 25 people found the following review helpful:

5.0 out of 5 stars This is a palate pleaser!, March 3, 2001

By	D. STOCK-KIEFER "bookworm" (Columbus, Ohio) - See all my reviews (REAL NAME)

This is a cookbook I turn to again and again. The flavors are wonderful, the recipes diverse and sophisticated (though you often can cut back on oil). Be sure to try the Saucisson Paysanne (leftovers are great on buttered parsley noodles; reduced fat kielbasa works fine, but don't use fat-free or really low fat...it gets tough), Italian Rosemary Potatoes, Bay Scallops Gremolata, the Orzo and Roasted Vegetable Salad (great for potlucks as it serves twice as many as the recipe says!), the Baby Carrots with Brown Sugar and Mustard, and the Mixed Greens with Spiced Pecans, Chevre and Hot Cider Dressing. Be sure to check out her Nantucket Open House Cookbook as well.

19 of 19 people found the following review helpful:

5.0 out of 5 stars My favorite cookbook, hands down., October 13, 2006

By	PCJ "Wicked Red" (Walnut Creek, CA) - See all my reviews

I love this book. I've been into cooking since I was about 5 and I own over 4,000 cookbooks, but this one is definitely my fav. I bought it in December 1990 and at this point, have cooked nearly every recipe in the book. They are all fabulous. I have never had one of these recipes fail.

I have given this book as a gift many times over the years, and the recipients have all come to love the book as much as I do.

Here are some of the standout recipes:
Creamed Spinach - it's a very simple recipe but the best I've ever tasted
Mustard Creamed Onions - a zippy twist on a Thanksgiving tradition
Spanish Garlic Soup - rich and unusual
Raised Waffles - worth the price of the book just for this recipe!
Apricot Ginger Cream Scones - totally fattening & totally worth it
Turkey Mole - the best mole I've ever had, way better than most restaurants
Spicy Shrimp, NOLA Style - just like Pascal Manale's

The thing I love about these recipes is that even the ones I don't think I'll like (such as Rhubarb Custard Pie) come out great. SLC also has a fun, chatty and erudite writing style, so reading her cookbooks is almost as much fun as cooking from them.

Many of the recipes are a bit long and can take awhile to make, but the end product is worth every minute of prep time.

18 of 18 people found the following review helpful:

5.0 out of 5 stars Another winner from Sarah Leah Chase!, August 20, 2000

By	Melanie House (Cape Cod, Massachusetts) - See all my reviews

This book, along with the Nantucket book, are the two most-used staples of my large cookbook collection. Some of these recipies call for expensive, lavish ingredients, but all are well worth the expense! The artichoke/prociutto hors d'oeuvres disappear faster than you can produce them. Another "must-have" from Ms. Chase!