The winter table Fireside feasts for family and friends

It is difficult to face winter's dearth of those fresh-from-the-farm ingredients that are so abundant in summer. Living in an almost perpetually cold climate, swede Lemke (The Summer Table, 2015) makes the best of items like onions and rye, cauliflower and beets. Even better, her 100 recipes can, for the most part, be made in one pot or pan. Old and culinarily varied favorites, such as quiche, tiramisu, and pho, mingle with Scandinavian and contemporary takes on the familiar. For instance, a risotto made with rye, not rice. A tiramisu truffle cuts refrigeration time from 10 to 2 hours. Mac and cheese is lightened with softer and lesser amounts of dairy. And the secret of always-fabulous scrambled eggs is revealed (hint: heavy cream). Color photographs show all that can be, while frequent notes (such as cooking and cooling rice before frying it), though occasionally repeated, ensure home chefs are aware and educated. A good cookbook to have on hand in cool and warm weather alike.--Jacobs, Barbara Copyright 2017 Booklist

Swedish chef and food consultant Lemke follows up her debut, The Summer Table, with a new collection of dishes for colder months. She takes an all-embracing approach, deftly bringing together 75 kindred comfort foods from throughout Europe and the rest of the world. Recipes include a one-pot lamb tagine warmed with coriander and harissa, a rib-sticking fish casserole, and a chocolatey take on Eton mess that swaps meringues for brownie chunks. Diverging from its predecessor, this book groups foods by category (cold-weather soups, rice and pasta specials, eggs) rather than by menu. VERDICT With its easygoing charm and inviting photographs, this title will draw lovers of simple, hearty home cooking. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.