Fast and Easy Cooking or Tastes of Anglo Saxon England

Fast and Easy Cooking

Author: Johanna Burkhard

With Johanna Burkhard's Fast & Easy Cooking, you'll discover that when it comes to meals in a hurry, there really is a good alternative to commercially prepared convenience foods. In fact, it has never been easier to put homemade food on the table - and in less time than you might imagine.Here are 100 recipes specially designed for the needs of today's families. Looking for something quick to make with that ground beef in the fridge? You'll find a whole chapter (A Pound of Ground) of delicious ideas. There are meals that you can make ahead of time, ready at a moment's notice, that actually improve in flavor when reheated, in the chapter Stews, Casseroles and One-Pot Simmers. Throughout the book, you'll find hundreds of cooking and make-ahead tips that will make meal preparation faster and easier.As in "Comfort Food Cookbook," Johanna Burkhard knows how to create recipes that are accessible, imaginative and, above all, great tasting. Just try her Big-Batch Minestrone or Spicy Asian Flank Steak. Kids will love Easy One-Pot Macaroni and Cheese. If you're looking for a quick backyard barbecue, try the Grilled Salmon with Cheese-Crusted Tomatoes and Romaine Salad. And for dessert, what could be better than Farmhouse Apple Tart?Current consumer studies consistently show that more and more people want good food fast. And that's precisely what Fast & Easy Cooking delivers.Johanna Burkhard has been a food writer and columnist for more than ten years with regular features appearing in many food magazines. Johanna has also worked extensively with the International Olive Oil Council and travels regularly to Europe and throughout North America on food related assignments.

New interesting book: Desperation Entertaining or Pig Perfect

Tastes of Anglo-Saxon England

Author: Mary Savelli

This book is a carefully researched compendium of recipes from Early Medieval Britain, each complemented with historical and source information.

The first chapter provides an introduction to Anglo-Saxon cookery and supplies background information about households, drinks, and cooking techniques. Following are forty-six recipes enabling the reader to enjoy a mix of ingredients and flavors that were widely known in Anglo-Saxon England but are rarely experienced today.

The recipes were recreated using written sources from the period, supplemented by modern works of research and later medieval recipes. Each recipe is introduced with information on its source and the book includes a chart documenting all the ingredients used.

Mary Savelli is an independent scholar from Dayton, OH. She has studied Anglo-Saxon and Roman-British history at Wright State University and the University of London.