Reviewed in 1999

Reviewed in our Fall 1999 Newsletter

San Francisco Flavors, Junior League of San Francisco

For those who have enjoyed the award winning San Francisco A La Carte and San Francisco Encore, we are thrilled to introduce the Junior League of San Francisco's newest cookbook. Here you will find an all new collection of contemporary and sophisticated recipes that reflect the culinary diversity of San Francisco.

Between the covers are recipes influenced by San Francisco's many ethnic communities such as Chilled Avocado-Cilantro Soup, Brie and Papaya Quesadillas, Curried Vegetable Ratatouille, and Halibut and Bok Choy in Tomato-Lemongrass Broth. Other classic recipes include Anchor Steam Beef Stew and Cioppino.

Don't overlook the brunch selections; Smoked Salmon and Dill Biscuits and Grand Marnier Stuffed French Toast are delicious. Your family will think they're dining at the Ritz!

The chapter on desserts is superb. The Warm Chocolate-Brownie Cups are delightful. Replace the traditional pumpkin pie with a new twist, Pumpkin Cheesecake in a Gingersnap Crust. With fresh fruits abundant in the summer, you must try the Blackberry Cobbler, which is both simple and delicious. For an old fashion dessert that will delight family and friends, try Apple Cake with Hot Caramel Sauce.

Beautiful food photographs throughout the book will tempt your imagination and senses. San Francisco Flavors will make a wonderful gift. Its emphasis on enjoying good, fresh, flavorful, unusual food is sure to delight family and friends.

Hardcover 1999 $29.95

Always in Season, Junior League of Salt Lake City, Utah

This lovely new book from the Junior League of Salt Lake City captures the seasonal bounty of foods and beauty of diverse Utah. There are more than 200 favorite recipes as well as 8 seasonal menus. Always in Season celebrates the joys of cooking and sharing food with family and friends. Emphasis is always in using fresh ingredients for ultimate flavor.

A few of our favorites that reflect the four seasons of Utah are Roasted Corn Salsa, Curried Chicken and Pasta Soup, Cranberry Glazed Brie, Pernod Potato and Leek Soup, and Lemon Cheese Tart with Whipped Cream.

An added plus are stunning photographs, reflecting the beauty of Utah’s lands and waters, taken by nature photographer Tom Till. We hope this book will show you that good cooking is Always In Season!

Hardcover 1999 $21.95

What Can I Bring?, Junior League of Northern Virginia

At last there is a Junior League cookbook that will give you endless answers to the often asked question "What can I bring?" This collection of double-tested recipes gives many mouth-watering recipes.

Have you ever needed a recipe for:

- A neighborhood potluck: How about Sun-dried Tomato Spread, Pine Nut and Olive Rice Salad, or Sausage and Roasted Vegetable Couscous.

- A tailgate or picnic: We think Crunchy Chicken Chopped Salad or Peanut Butter Fingers are perfect recipes for informal gatherings.

- A hungry family: Try Spicy Tortilla Casserole or Creamy Salmon

- An elegant dinner party: Festive Pepper Cheesecake is a delicious appetizer and Portobello Mushroom Risotto with Feta Cheese or Creme de Menthe Chocolate Cheesecake would be perfect complements to any dinner party.

- A Sunday brunch: Apple Muffins, Cinnamon-Raisin Breakfast Pudding, or Crystal City Coffee Cake will receive rave reviews.

Throughout this special book, there are menu suggestions and helpful cooking tips, as well as many entertaining ideas. Many of the recipes are innovative while others are old standbys with a 90's touch. With our fast-paced lifestyle, What Can I Bring? has solved the problem to a very common question.

Hard cover, wire bound 1999 $19.95

Hollyhocks & Radishes, Bonnie Stewart Mickelson

If the Tastemaker Award-winning Private Collection cookbooks are favorites in your collection, then this charming book by the same editor is a must! The editor's charming and warm style is illustrated throughout the book with personalized comments before each thoroughly tested recipe.

Each chapter is introduced with a letter from Mrs. Chard; whose produce stand in Michigan’s Upper Peninsula has been a familiar sight to summer visitors over the years. The abundance of fresh fruits and vegetables in Mrs. Chard's stand are reflected in unique and exciting recipes. Try Sweet Potato Apple Casserole for winter holiday dinners. For summer menus, Zucchini Canoes are perfect for barbecues.

The chapter on soups is full of unusual recipes including Dr. Weiss's Bean Soup. Entree dishes include Thelma's Oven-Fried Lemon Chicken and Islander Beef Short Ribs, and the dessert section features many tempting recipes such as Apple Bread Pudding with Maple Cream and Sugar Cream Pie.

Hollyhocks & Radishes is a warm and inviting cookbook full of family memories, good times with friends, and good food.