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GOURMET NEWS AUGUST 2014 www.gourmetnews.com Giftware GIFTWARE 5 3 Milk Cow Kitchen By MaryJane Butters Do you purchase your produce at the local farm- ers market, retrieve your eggs from your own urban backyard chicken coop and compost, re- cycle and upcycle as much as possible? Are you ready for the next step? For those working to- ward eliminating hormones and preservatives from their dairy products, MaryJane Butters is teaching suburban folk to own their very own milk cows in her new book, Milk Cow Kitchen. What would it feel like to bring a bucket of fresh milk into your kitchen and turn it into butter, yo- gurt, sour cream and artisan cheeses? Mary- Jane's fifth book, Milk Cow Kitchen, is partly a cookbook, featuring 20 step-by-step cheese recipes and 50 farm-style meals. However, it also contains a wealth of general milk cow how- to. With MaryJane's no-fuss, straightforward tips and advice on milk cow care, you'll be falling in love with your new "cow"panion in no time! A self-proclaimed "glamper" (glamorous camper) and all–around handy farm gal, Mary- Jane Butters runs several businesses, includ- ing a successful organic farm, product lines, and MaryJanesFarm magazine. Learn more about MaryJane Butters and her farming phi- losophy at www.heritagejersey.org. Dutch Oven Breads By Mark Hansen Before ovens and bread machines, people made bread in cast-iron cookware. Use the time-hon- ored Dutch oven to make dozens of different breads from all over the world. Turn your camp- ground into an enticing bakery with basic sand- wich loaves and rustic Italian breads, traditional ryes and wonderful French batardes. Hansen started cooking in Dutch ovens in 2006, when his wife surprised him with one as a Father's Day present. Hansen quickly began a tradition of cooking the family's Sunday dinners in his Dutch ovens. Today, Hansen is one of the foremost au- thorities on Dutch oven cookery, teaching easy- to-follow skills to novices and seasoned Dutch oven cooks alike. In Dutch Oven Breads, prolific Dutch oven author Mark Hansen teaches you how to start with a few traditional ingredients and transform ordinary wheat into a rich loaf with a golden-brown crust. Mark Hansen is the author of several popular Dutch oven cookbooks, including Black Pot for Beginners, Best of the Black Pot and Around the World in Dutch oven. For more information on Hansen, visit www.marksblackpot.com. Preserving by the Pint: Quick Seasonal Canning for Small Spaces By Marisa McLellan Fans of Marisa McLellan's popular home canning and preserving website Food in Jars (www.foodinjars.com) gravitate to the Philadelphia-based suburbanite-cum- homesteader's simple, easy-to-follow recipes for homemade, jams, preserves, pickles, chutneys, fruit butters, relishes and more. Already a published author with her original tome, Food in Jars: Preserving in Small Batches Year-Round, McLellan is back in print with her new cookbook, Preserving by the Pint. McLellan's newest book helps home canners to pre- serve in small batches. Whereas canning once meant preserving bushels of produce for the off-season, today, many canners want to preserve a quart or less of product, and McLellan's book contains recipes for those looking to do just that. Containing instructions for a bounty of offbeat jams, jellies, preserves and pickles, Preserving by the Pint instructs the reader on how to make exceptional edibles like Blueberry Maple Jam, Mustardy Rhubarb Chutney and Sorrel Pesto. Marisa McClellan is a full-time food writer and canning teacher, and is the sole blogger at Food in Jars. Her writing appears regularly on- line on The Food Network, Table Matters and in Food 52's Small Batch series. Mason Jar Salads By Julia Mirabella Imagine leaving the house each morning for work with a healthy and delicious lunch in tow – no morning prep required. Introducing Julia Mirabella's Mason Jar Salads and More, a new cookbook that will show you how to cre- ate fun and easy layered lunches, snacks and more. This book will inspire endless on-the-go meal possibilities with its 50 recipes and gorgeous full-color photos. Thanks to the glorious Mason jar and smart layering tech- niques (dressing on the bottom), you can make delicious dishes ahead of time and spend no more than 30 seconds grabbing them from the fridge on your way out the door. Sip on a mango smoothie for breakfast. Be the envy of your coworkers with asparagus risotto for lunch. And enjoy spicy hummus and veggies for an afternoon snack. You will never be disappointed with your weekday meals again. A chef, author and blogger, Washington, D.C.-based Julia Mirabella inspires cooks to create delicious, healthful meals – Mason jar optional. Learn more about Mirabella, and check out her recipes at www .myfoodandotherstuff.com. B A C K - T O - B A S I C S C O O K B O O K S

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