Cover image for The classic zucchini cookbook : 225 recipes for all kinds of squash
The classic zucchini cookbook : 225 recipes for all kinds of squash
Ralston, Nancy C.
Personal Author:
Third edition completely revised and updated.
Publication Information:
North Adams, Mass. : Storey Books, [2002]

Physical Description:
vii, 311 pages : illustrations ; 22 cm
General Note:
Includes index.
Subject Term:
Format :


Call Number
Material Type
Home Location
Central Library TX803.Z82 R33 2002 Adult Non-Fiction Non-Fiction Area
Newstead Library TX803.Z82 R33 2002 Adult Non-Fiction Open Shelf
Angola Public Library TX803.Z82 R33 2002 Adult Non-Fiction Open Shelf
Clearfield Library TX803.Z82 R33 2002 Adult Non-Fiction Open Shelf
Marilla Free Library TX803.Z82 R33 2002 Adult Non-Fiction Cooking
North Collins Library TX803.Z82 R33 2002 Adult Non-Fiction Open Shelf
Orchard Park Library TX803.Z82 R33 2002 Adult Non-Fiction Open Shelf
Audubon Library TX803.Z82 R33 2002 Adult Non-Fiction Open Shelf

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From standards like zucchini and pumpkins to more exotic chayotes, hubbards, and turbans, The Classic Zucchini Cookbook showcases the range of flavors and versatile uses of the squash family. With 225 recipes that include Zucchini Cheddar Biscuits, Spaghetti Squash with Chicken, Caramelized Pumpkin Custard, and more, you'll be inspired to add squash to your breakfasts, lunches, dinners, and desserts. Seasonal suggestions, charming anecdotes, and tasty tips enliven this fun guide to squash-based cooking that is sure to have the whole family asking for more.

Reviews 2

Booklist Review

In I've Got a Grill, Now What?! Pamela Richards ushers the beginning barbecuer through the basic steps of choosing a grill (charcoal or gas), using it properly, and learning to prepare increasingly more sophisticated food on it. She takes the most basic subject of grilling, the hamburger, and explains in elementary terms how to prepare the meat and how to grill it to achieve the desired results. She then introduces in sequence variations on the burger: cheeseburger, stuffed burger, lamb burger, turkey burger, and, finally, an elegant crab burger. This book is the latest installment of a popular series of how-to books, so there will be plenty of patron demand. Before American concepts of barbecuing appeared, Asian cultures took advantage of charcoal-fired grills to create their own barbecues. Su-Mei Yu brings together the barbecued meats, seafood, and vegetables of many Eastern cultures in Asian Grilling. The renowned satays of Thailand appear along with the sweet-sour peanut sauces that have made them so popular. Recipes for Indian tandoori and Japanese yakitori add to the mix. A highly idiosyncratic cross-cultural blend of Thai and Mexican flavors, Thai Quesadillas combine lemongrass and fish sauce with distinctively non-Asian cheeses. A section on grilled salads provides a good blending of grilled, spiced meats served with greens. Gardeners, especially beginners, frequently end up with bumper crops of zucchini. These vines are easy to grow, look beautiful as they blossom, and, if the weather is favorable, they produce bushels of squash. Now in its third edition, The Classic Zucchini Cookbook has proved a particular boon to those who can't just give away all those summer vegetables. Not restricting themselves solely to zucchini, authors Nancy C. Ralston, Marynor Jordan, and Andrea Chesman show the versatility of virtually all varieties of squashes in appetizers, soups, salads, main dishes, desserts, and baking. They are careful to appeal to both grown-ups' and kids' tastes with a penne casserole with cheese and zucchini. Their soups, whether hot and spicy or cold and curried, also appeal to a broad audience. There are plenty of squash-based desserts as well: cookies, cakes, and pumpkin pie. Summer also brings an abundance of leafy greens from the garden, just begging to be turned into refreshing salads. Salads also fill the bill on sultry afternoons when the cook doesn't want to sweat over a hot stove. Yet many people are still afraid to make their own dressings, relying too much on manufactured bottled versions. Sally Griffiths and her coauthor remedy this with 100 Great Salad Dressings. To make tasty dressings, the cook first must know the properties of the oils, vinegars, and seasonings that the dressings comprise. So Griffiths lays out the differences among oils, particularly the properties of different olive oils and their cousins, the nut oils. She does the same for vinegars, noting the usefulness of flavored varieties and of balsamic vinegar. Her recipes for salad dressings start with simple vinaigrette variations and go on to highly specialized ones such as Passion fruit and Lemon Balm Dressing and Caraway and Smoked Bacon Dressing. What tops off a summer meal better than a cold, rich ice-cream sundae? In A Month of Sundaes, Michael Turback traces the history of ice cream in America from Thomas Jefferson's "discovery" of its pleasures during his stay in France. Although Americans took ice cream to heart immediately, the sundae took another century to appear. Moving from its origins in Ithaca, New York, through its heyday during the Prohibition to its present-day ubiquity, Turback tells the history of a quintessential American dessert. The first sundae, it appears, was a "Cherry Sunday," invented by a druggist for his soda fountain. A local divine christened it for the Sabbath, but the spelling soon changed. Turback recounts the individual stories of many famous ice-cream parlors across the nation that made their reputations with ever larger and more fanciful combinations of ice creams, syrups, and fruits. Along the way he offers recipes for ice cream and for some of the most notable sundaes ever consumed. Summer chefs lucky enough to own their own ice-cream freezers, mechanical or electrical, can always use more recipes for ice cream that go beyond vanilla, chocolate, and strawberry. Ice Creams offers candied ginger, greengage plum, and honey banana. This tiny book also holds recipes for sorbets, granitas, and ices. Recipes for sauces and for some accompaniments on the order of Double Chocolate Sauce and Warm Toffee provide complements to the ice creams. Color pictures ensure that cooks know what their products are destined to look like when properly prepared. International cookbooks stay popular all year round, and Italian food continues to dominate the scene. Cucina Siciliana focuses on everyday foods from Italy's southernmost province. There, as Clarissa Hyman and her coauthor point out, the influence of North Africa varies typical Italian dishes. Couscous appears as well as accustomed pastas. Rich, ultrathick tomato paste dried in the sun colors many dishes, and mint's aromas season others. Hyman's recipes are relatively easy to follow, but keeping flavors authentic requires access to specialty shops for cheeses such as caciocavallo and sheep's milk ricotta. Spectacularly rendered photographs reproduce Sicily's intense Mediterranean colors. After Italian cooking, Chinese food probably ranks next in order to America's heart. Renowned for its ability to retain food's flavor and color, wok cooking has always been speedy. But noted chef Ken Hom proposes to make it the "fastest food in the East" in Ken Hom's Quick Wok. Each recipe has stated preparation time and cooking time, a boon to those who have to manage their kitchen time thoughtfully. Recipes produce standard fare, most of it simple, such as curried shrimp and lamb with garlic and basil. These recipes assume a pantry of basic Chinese staples. British terminology presents a modest barrier to American cooks, but the recipes' conscious simplicity makes them attractive to beginning wok cooks. Many Americans still confuse Spanish cooking with Mexican cooking, and this misunderstanding has impeded the popularity of this European cuisine in the U.S. Janet Mendel has spent more than three decades in Spain, collecting recipes from every part of the nation. My Kitchen in Spain presents the best of her gleanings. Little Gypsy Pork Rolls, deep-fried pork cutlets enrobing bits of melted cheese, star among Mandel's tapas, those little bar snacks currently the rage across America. More substantial fare includes Spain's notable paella, a combination of meats and seafood flavoring saffron rice. Mandel also records paella made with pasta replacing the rice. Poor Folk's Potatoes offers a vegetarian dish full of flavor from its tomatoes, peppers, herbs, and garlic. Desserts include a sampling of Spanish candies. A brief list of mail-order sources increases the book's utility. These regional Spanish recipes are bound to excite cooks looking for something new to add to their repertoires. The cooking of the former Communist states of southeast Europe has been too long neglected. Galia Sperber brings back into the spotlight The Art of Romanian Cooking. Currently a research physician in London, Sperber recalls the foods of her youth in Romania, dishes her grandmother made. Romanian food uses many of the same ingredients as neighboring countries' recipes, and there are some obvious Turkish influences as well. Appetizers consist of small stuffed dishes using tart shells, breads, and vegetables. Romania's national soup, ciorba, recalls borscht and uses many of the same root vegetables along with fragrant dill. Italian influence reveals itself in mamaliga, Romania's version of polenta. De

Library Journal Review

Garden Way's Zucchini Cookbook was first published in 1990 and revised in 1997. This latest edition, retitled and revised by prolific cookbook author Andrea Chesman (The Vegetarian Grill, etc.), includes 90 new recipes, and many of the older ones have been reworked; there are also new boxes and sidebars. As most gardeners know, a glut of zucchini is a common problem (Chesman quotes one grower who suggests discovering a way to dry out the squash and use it as firewood), and appealing recipes using the vegetable are always welcome. Chesman also includes recipes made with winter squashes as well as pattypan, chayote, and other summer squashes. For most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.



Chilled Zucchini Mint Soup The bright green color is part of what makes this soup so appealing and refreshing. It must be eaten the day it is prepared, or the color will be lost. 1 tablespoon butter 1 cup diced onion 4 cups sliced zucchini 1 cup chicken broth, vegetable broth, or water 1/3 cup chopped fresh mint leaves, plus sprigs of mint to garnish 1/2 teaspoon salt 2 1/2 cups buttermilk 1. In a medium-sized saucepan, melt the butter over medium-high heat. Add the onion and sautT until softened, 3 to 5 minutes. 2. Add the zucchini and broth. Cover and simmer for 10 to 15 minutes, until the zucchini is soft. 3. Remove from the heat and cool slightly. Process the soup in a blender or food processor until smooth. Add the chopped mint and salt; process just to mix. 4. Pour the soup into a large bowl; stir in the buttermilk. Chill the soup, covered, in the refrigerator for several hours. 5. Serve chilled, garnished with sprigs of mint. Serves 6-8Crumb Crusted Zucchini Quiche If you don't have refrigerated pie pastry on hand and you don't want to make pastry for a quiche from scratch, consider this recipe, which replaces the pastry with a layer of crumbs. Crumbs made from good bakery or homemade bread will be superior to those of most store brands. 1 medium-sized zucchini, very thinly sliced Salt 1 cup dry bread crumbs 2 tablespoons extra virgin olive oil 1/4 cup butter 1/4 cup unbleached all-purpose flour 2/3 cup milk 1 egg 1/2 cup grated Romano cheese 1/8 teaspoon ground nutmeg 1/8 teaspoon freshly ground black pepper 1. If you have the time (see page 147), combine the zucchini and teaspoon salt in a colander. Toss to mix and set aside to drain for 30 minutes. 2. Preheat the oven to 350F. 3. Butter a 9-inch quiche dish or pie pan. Coat with the bread crumbs, distributing them as evenly as possible. 4. Wrap the zucchini in a clean kitchen towel and wring dry. 5. Heat the oil in a medium-sized skillet over medium-high heat. Add the zucchini and sautT until tender crisp, 3 to 5 minutes. Transfer to paper towels and blot dry. 6. In a large saucepan, melt the butter over medium heat. Whisk in the flour to form a thick paste. Stir in the milk and cook until thickened and smooth, about 5 minutes. 7. Beat the egg in a small bowl. Add about 1/2 cup of the sauce to warm the eggs, and then pour the mixture back into the saucepan. Stir in the cheese, pepper, and nutmeg. Stir in the zucchini. 8. Carefully ladle the zucchini mixture into the prepared pie pan. 9. Bake for 35 minutes, until just set. 10. Cool on a wire rack. Serve warm or at room temperature. Serves 4-6Low Fat Zucchini Frittata There's room in every diet for a vegetable-rich egg dish. Here most of the fat is eliminated, but not the flavor. 1 egg 5 egg whites 2 tablespoons grated Parmesan cheese 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh basil, or 1/4 teaspoon dried 1/8 teaspoon freshly ground black pepper Salt Olive oil cooking spray 1 cup diced zucchini 1/2 cup diced mushrooms 1/4 cup sliced scallions, white and tender green parts 1 clove of garlic, minced 1/2 cup grated skim-milk mozzarella 1. Preheat the oven to 350F. Coat a 1-quart baking dish with nonstick cooking spray. 2. In a small mixing bowl, beat the whole egg and the egg whites until blended. Beat in the Parmesan cheese, parsley, basil, black pepper, and salt to taste. 3. Coat a large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Add the zucchini, mushrooms, scallions, and garlic. SautT until the mushrooms have given up their juice, 5 to 8 minutes. 4. Remove the skillet from the heat and pour in the eggs. Transfer the mixture to the baking dish. 5. Bake, uncovered, for about 10 minutes, until the eggs are set. 6. Sprinkle the mozzarella on top. Bake for about 5 minutes, until the cheese is melted. 7. Slice the frittata into wedges or squares and serve hot. Serves 3 Excerpted from The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squash by Nancy C. Ralston, Marynor Jordan, Andrea Chesman All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Prefacep. vi
1 Becoming Acquainted with Squashp. 1
2 Starters, Salads & Soupsp. 11
3 Vegetarian Main Dishesp. 63
4 Seafood, Chicken & Meat Main Dishesp. 109
5 Summer Squash Side Dishesp. 143
6 Winter Squash Side Dishesp. 193
7 Breads and ...p. 213
8 Dessertsp. 233
9 Pickling, Preserving & Freezingp. 273
Appendix 1 Play Zucchini Bingop. 297
Appendix 2 Metric Conversion and U.S. Equivalentsp. 300
Appendix 3 Sourcesp. 301
Indexp. 302

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