As any music store clerk or rock critic will tell you, most CDs aren't very good. Same goes for the majority of novels and movies. Yet cookbooks seemingly escape criticism. If the pictures look nice and the font is sharp and the layout easy to read, there's a good chance somebody will buy it no matter the quality of the recipes inside. But like CDs and movies, most cookbooks aren't very good. When it comes to buying cookbooks, the best advice is caveat emptor.
There are just too many unproven re
The first Saturday of every month, the Friends of the Kansas City Public Library set up several tables at the City Market and sell used books. Fiction, Non-Fiction, CDs, and cookbooks.
I found a couple of interesting treasures at yesterday's sale, including a battered copy Favorite Breads from Rose Lane Farm (1960, Hearthside Press) which has dozens of recipes for vintage breads that are rarely available in bakeries or restaurants (Sally Lunn, Polish Babka, Election Day Cake and Marshm
This Sunday, three of Kansas City's top chefs -- Debbie Gold, Colby Garrelts and Ted
Habiger -- will compete to see who can make the
most inspiring dishes using ingredients commonly found in food banks.
It's part of the 13th annual Chef's Classic Dinner to benefit Harvesters. The dinner starts at 6 p.m. at The American Restaurant and includes wine paired with exotic items by chefs from the coasts. If you are interested in attending, tickets are $250 per person and you can buy them at Harvesters
It's just 11 herbs and spices, but the secret recipe of Colonel Harland Sanders -- the founder of Kentucky Fried Chicken -- has been one of America's biggest mysteries since the chicken chain's first restaurant opened in 1952. Well, 57 years later, Ron Douglas thinks he has cracked the code. It's one of the 200 recipes in his new cookbook, America's Most Wanted Recipes. He also uncovers some of the most successful dishes from the hallowed kitchens of Red Lobster, the Cheesecake Factory and the O
The best seafood dishes make it seem like someone went to a lot of trouble to get big flavor. If you want to impress guests, chef Kyle Baker is letting Fat City in on his recipe for Shrimp N' Grits off the new menu at The Oak Room in the InterContinental. But make it quickly, because heirloom tomatoes won't be in season much longer. "This is perfect as a small appetizer for a dinner party or a family-style meal at home," Baker says of the recipe, which makes four servings. Ingredients List:
You simply can't have enough tasty snack ideasAs holiday season approaches, it's time to start thinking about entertaining with tasty snacks -- which is why 500 Tasty Snacks Ideas for Entertaining could come in handy. Found at the FleaMart on Highway 40 for a very reasonable 50 cents, this 50-year-old relic features recipes for hot and cold canapes, hot and cold hors d'oeuvres, jellied salads, frozen salads and sweet snacks.
The 48-page booklet, illustrated with distinctly unappeali
In the 1960s, it wasn't enough to just cook chicken, damn it. One had to cook it gloriously. At least, that's what the manufacturers of "lighter, clearer" Wesson pure vegetable cooking oil wanted their customers to do. That's why Wesson published this free 15-page booklet (consumers had to order it by writing to "The Wesson People" in New Orleans) filled with recipes for cooking up some glorious chicken. There are several recipes for pan-fried chicken, of course, as well as oven-fried, oven
