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Tips & Errata
Soups N' Stews

Tomato Chickpea Soup with Barley - p.12
Barley should be 1/2 cup not 1 1/2 cups.

Gingery Carrot & Golden Lentil Soup - p.14
Unless you adore ginger, reduce grated ginger root to 1/2 tablespoon.

Cauliflower Chickpea Curry - p.20
Do not use lite unsweetened coconut milk. Only regular coconut milk works successfully.

Yeast Breads

Overnight No-Knead Breads - p.27
While the proofing mode on an oven works well for most bread doughs it is too warm for this one. Let this dough rise only at room temperature.

Salads N' Sides

Green Beans with Apricots & Almonds - p.53
Use dried, not fresh, apricots. Toasted almonds can be substituted for smoked almonds.

Mujadarra - p.57
Although it takes 20  - 25 minutes to caramelize the onions, it is recommended and worth the extra time required.

Marcella Hazan's Tomato-Butter Sauce - p.60
After the sauce is finished, I like to gently cook peeled raw shrimp in it and serve the sauce over pasta.

Quick Breads

Hungarian Coffee Cake - p.71
Let cake cool completely before turning it out of the pan and slicing.

Mexican Cornbread - p.73
Use canned, not fresh, green chilies.

Wholewheat Waffles - p.77
For fruit-flavored waffles, toss 1/3 - 1/2 cup blueberries, huckleberries, or raspberries into the batter.

Cinnamon Scones - p.81
A nice variation is to use 3/8 cup chocolate chips and 3/8 cup cinnamon chips instead of all cinnamon chips. If you like smaller bite-sized scones, use mini muffin pans and bake the scones between 10 - 12 minutes.

Desserts

Grape-Nut Custard Pudding - p.96
When serving the pudding warm rather than chilled, give it about 30 minutes to set up after removing it from the oven.

Cookies

Coconut Dreams - p.110 
I sometimes like to dip the edge of this cookie in a chocolate glaze (p.117 or 120). After dipping, scrape the cookie bottom on the saucepan edge to remove excess chocolate, place cookie on waxed paper, nudge it forward a bit, and let it cool completely before storing.

Montana Sugar Cookies - p.116
To gussy these up, I mix colored sugar with white sugar on a plate and dip the glass into the mixture to add some color.




I wanted to thank you and Jim for taking the time and loving care to produce your special cookbook!
- Sally Thompson, West Glacier, MT



The book came today. It is so delightful from the stories to the bears to the recipes. There are so many recipes that I can't wait to try from the no-knead bread to the girl scout mint cookies to the dilly cheddar scones to the potato leek soup. I loved all the introductory remarks for each recipe and your lead-in essays to each section of the book.
- Robin Dresser, Lynwood, WA



I've been enjoying leafing through your book, Gail.  You have a wonderfully warm and inviting writing style and I find myself wanting to make the recipe I'm reading.
- Greg Patent, Missoula, MT