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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:
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By Geoff Wells
Released: 2012-01-27
Kindle Edition
 | | Product Description:
Authentic English Recipes
It's great to try new recipes for the first time. To experience new flavors and food combinations you may never have thought of. But for most of our day to day cooking we never open a cookbook or precisely measure ingredients. We go by what feels right and the experience of cooking the same meal many times before.
The "How To Make Authentic English Recipes" series is more about the method and the ingredients than it is about precise measuring. This is the way our Grandmothers cooked and these are recipes my Grandmother passed down to me.
I hope you enjoy the series and will soon be cooking like a true Brit.
How To Make An Authentic English Sunday Roast With Yorkshire Pudding, Roast Potatoes, Parsnips & Onion Sauce
The Sunday Roast is a tradition in England both at home and in the pubs. Visit any pub in England on Sunday and expect to see roast beef, pork or lamb on the menu - maybe all three.
But as good as pub food is you can do better by following these simple steps. |
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By Best Recipe Books
Released: 2011-03-12
Kindle Edition (43 pages)
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A delicious salad can be the perfect compliment to a meal or a meal by itself. Why settle for the same old boring salad, when you can enjoy a vast array of flavors and seasonings? With this collection, you could have a different salad every night for a month, and still have plenty more amazing salads to try. If you love salad, this is the recipe book for you.
Here's a quick look some of the recipes in this book:
Broccoli Pasta Salad
Brown Derby Cobb Salad
Classic Taco Salad
Easy Ham Cheese Salad
Egg Salad with Smoked Salmon
Gourmet Tuna Salad
Great American Potato Salad
Grilled Chicken Caesar Salad
Marinated Cucumber Dill Salad
Summer Fruit Salad
And much more . . .
Want more great recipes? Click on the Best Recipe Books link above to see the full collection.
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By Steve Seabury
Atria Books
Paperback (272 pages)
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Divided into “Opening Acts” (appetizers), “Headliners” (entrees), and “Encores” (desserts), Mosh Potatoes features 147 recipes that every rock ’n’ roll fan will want to devour—including some super-charged Spicy Turkey Vegetable Chipotle Chili from Ron Thal of Guns N’ Roses, Orange Tequila Shrimp from Joey Belladonna of Anthrax (complete with margarita instructions), Italian Spaghetti Sauce and Meatballs from Zakk Wylde of Black Label Society (a homemade family dish), Krakatoa Surprise from Lemmy of Motörhead (those who don’t really like surprises may want to keep a fire extinguisher handy), and Star Cookies from Dave Ellefson of Megadeth. Mosh Potatoes comes with a monster serving of backstage stories and liner notes, making this ideal for young headbangers, those who still maintain a viselike grip on the first Black Sabbath album, and everyone who likes to eat. |
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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 plan—and 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 starch—potatoes, 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 Sheila Mills
Mills
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 John Reader
Yale University Press
Paperback (336 pages)
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The potato—humble, lumpy, bland, familiar—is 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 starring—or at least supporting—role 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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