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Potatoes Cookbooks and Recipes
Potatoes are a starchy vegetable crop that comes from tubers.
They are originally from South America, but have been introduced
to many other countries and regions around the world, and thus
are now the most tuber crop in the world, and along with
corn (maize), rice, and wheat, are one of the world's leading
food crops.
Numerous countries around the world, have now made potatoes
into an important part of their cuisine. Sometimes, they are eaten
side dish, sometimes as snacks, and sometimes staple food. Potatoes
are of course also frequently used as ingredient in many other dishes.
Some potato recipes and dishes include:
- Ajiaco - This Colombian recipe
for potato soup is made using two or more kinds of native potatoes.
It also contains chicken on the bone, and corn on the cob,
and it s flavored using guasca which is a local herb somewhat reminiscent
of oregano. Just before eating,
avocado, capers, and cream are added to the soup, and it is then
served over white rice.
- Colcannon - This Irish recipe is made
from mashed potatoes with garlic, cabbage or kale.
- French fries - These are potatoes which have been skinned, cut into
pieces, and then deep-fried. In the
United Kingdom,
they are usually known as "chips", although the word "fries"
is also sometimes used.
In the
United States,
following a political dispute with
France,
there was for a time a movement to retitle the dish "freedom fries".
- Hash Browns - Fried, grated potatoes, sometimes
with onion or egg, and often made into patties. Hash browns are often
eaten as a side dish with cooked breakfasts, especially in the
United States.
- Mashed potato - Potatoes
boiled and then mashed, usually with butter, milk or cream added into
the mix. This is a popular side dish
in British cuisine, and some other countries'
too. Mashed potatoes are also used as an ingredient in a variety of other
recipes too.
- Papa rellena - This is a Peruvian recipe.
It is made from mashed potatoes stuffed with ground meat and spices, and is
cooked by deep frying.
- Papas a la Huancaína - Another Peruvian recipe.
It is made from sliced potatoes on a bed of lettuce with olives,
and spicy cheese sauce.
- Potato chips - Thin slices of potato, deep-fried or baked until crisp,
and often eaten as a snack food.
While it is possible to make your own, most people tend to buy them ready-made
in packets.
In the
United Kingdom,
they are usually known as "crisps" (since the word "chips"
generally refers to French fries), and come in many different flavors.
In the
United States,
crushed potato chips are sometimes used as an ingredient in recipes.
- Poutine - This dish from Québec, has become one
Canadian cuisine's best known dishes.
It is French fries covered with cheese curds and then gravy.
Here are some potato cookbooks:
Related pages on this web site:
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Antonia Isola
Kindle Edition
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"Excerpt from the book..."
Boil the beef, bones, and vegetables in two quarts of water over a
slow fire--adding pepper and salt. Skim occasionally, and after two
hours add two tablespoons of sherry; then strain through fine
soup-strainer or cheese-cloth. This is the basis of all the following
soups, except when otherwise stated.
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By David Feder RD & David Bonom
Rodale Books
Released: 2010-09-14
Hardcover (304 pages)
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The first cookbook to capitalize on the fat-blasting, health-boosting benefits of resistant starch
After years of being relegated to the dietary sidelines, carbohydrates are making a comeback. Nutrition research shows that carbs have their place in a sensible eating planand a certain kind of carb, known as resistant starch, may even enhance the body’s natural fat-burning power.
Resistant starch delivers fewer calories per gram than regular starches while increasing post-meal satisfaction. It may also improve blood-sugar control, lower cancer risk, and foster healthy digestion.
Carb Lover’s Diet Cookbook provides the necessary tools and tips to make the most of resistant starch, including:
-the best food sources of resistant starchpotatoes, bananas, breads, and more
-complete instructions for cooking with resistant starch (cooling foods before serving is key)
-150 recipes featuring resistant starch ingredients
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By Robin Robertson
Harvard Common Press
Paperback (384 pages)
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This book will change the way people think about vegetarian food, a cuisine not usually associated with indulgence. Robin Robertson has developed 275 recipes for mouthwatering, soul-satisfying dishes that feed the hunger without the meat. |
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By Sheila Mills
International Marine/Ragged Mountain Press
Paperback (170 pages)
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Marrying the traditional cast-iron pot with contemporary cookware and tastes, The Outdoor Dutch Oven Cookbook offers 225 creative, delicious, and original recipes for Dutch oven cookeryeach of which has been prepared, tested, and refined by one of America's finest outdoor cooks. |
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By Bruce Weinstein
William Morrow Cookbooks
Released: 2003-06-17
Paperback (272 pages)
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Potatoes as a main course? That's right, The Ultimate Potato Book moves the versatile potato to the center of every meal. Bruce Weinstein and Mark Scarbrough offer up main course classics such as Shepherd's Pie, Cod Cakes, and Chili Fries, along with some surprising new ideas -- Lasagna (potatoes replace the noodles), Enchiladas, and Twice-Baked Potatoes with bacon, asparagus, and Cheddar. |
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By Debbie Moose
Wiley
Hardcover (128 pages)
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Click Here | - ISBN13: 9780470283486
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Product Description:
"Potato salad is not just a starchy buddy to your hamburger. It has a proud place in cultures around the world, from German oil-and-vinegar salads with bacon to dill-accented Scandinavian delights. And, of course, it's the all-American side dish at every Fourth of July picnic. But this great dish deserves to shine year-round. In this book are the flavors of beloved favorites, but with new twists. Other recipes bring in international touches. So, take potato salad to stardom. Go spud wild."
—From Potato Salad |
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By John Reader
Yale University Press
Hardcover (336 pages)
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Click Here | - ISBN13: 9780300141092
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Product Description:
The potatohumble, lumpy, bland, familiaris a decidedly unglamorous staple of the dinner table. Or is it? John Reader’s narrative on the role of the potato in world history suggests we may be underestimating this remarkable tuber. From domestication in Peru 8,000 years ago to its status today as the world’s fourth largest food crop, the potato has played a starringor at least supportingrole in many chapters of human history. In this witty and engaging book, Reader opens our eyes to the power of the potato. Whether embraced as the solution to hunger or wielded as a weapon of exploitation, blamed for famine and death or recognized for spurring progress, the potato has often changed the course of human events. Reader focuses on sixteenth-century South America, where the indigenous potato enabled Spanish conquerors to feed thousands of conscripted native people; eighteenth-century Europe, where the nutrition-packed potato brought about a population explosion; and today’s global world, where the potato is an essential food source but also the world’s most chemically-dependent crop. Where potatoes have been adopted as a staple food, social change has always followed. It may be just” a humble vegetable, John Reader shows, yet the history of the potato has been anything but dull. |
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