Weekend Cooking- Foodie Books from BEA 13

This post is part of Beth Fish Reads' Weekend Cooking.  If you have anything related to food, cookbook reviews, novel or non-fiction book reviews, recipes, movie reviews, etc., head over to Beth Fish Reads and add your post. Or, if you want to read food related posts, head over to read what some interesting people have to say about food!

One of the things I look for at BEA (Book Expo) is food related books. I don't have a lot of room for cookbooks, so I  have to be picky. Unlike some people, I do like the blads and the excerpted books they give out because I can get a flavor of the actual book to see if it something I would like to buy.

These are the foodie related books I got this year:

Jamie Deen's Good Food publishes September 19th from Kyle Books, and is his first solo cookbook. His goal is to "create great family dishes that are fresh, seasonal, healthy, and appealing to adults and kids alike." One of the best looking recipes in this excerpt is Fall Harvest Salad with Maple Vinaigrette, which has butternut squash, greens, red grapes, feta and roasted pistachios.

Ann Romney was at BEA signing excerpts from her book The Romney Family Table: Sharing Home Cooked Recipes and Favorite Traditions from Shadow Mountain in October. There are many dozens of traditional recipes in this book, divided into three sections- Family, Traditions and Holidays. It looks like there are lots of family photos in this one, and one recipe I would like to try is Jen's Lake house Enchiladas.

Another excerpted book is Fix-It and Forget-It New Cookbook by Phyllis Good coming in October from Good Books. There are 250 new recipes in the book, all made in your crockpot. One that caught my eye because we are going on a family vacation soon (although with 28 of us, we'd need multiple crockpots for this) is 

Omelet Camping Casserole

Ingredients:

32-oz bag frozen hash brown potatoes, divided

1 lb. cooked ham, cubed, divided

1 medium diced onion, divided

1 1/2 cups shredded cheddar cheese, divided

16 large eggs 

1 1/2 cups 2%  or whole milk

1 tsp. salt

1 tsp. pepper

Directions:

1. Layer 1/3 each of frozen potatoes, ham, onions and cheese in bottom of greased slow cooker. Repeat  two times.

2. In a good-sized bowl, beat together eggs, milk, salt and pepper. Pour over mixture in slow cooker.

3. Cover and cook on low 4-5 hours until set in the middle and lightly brown around the edges.

This is a great camping recipe, because you can put this together in your crockpot just before you leave. When you get to the campsite, plug it in and you have a tasty brunch, lunch or light dinner.

I also got Daphne Oz's Relish, a gorgeous book featuring healthy, tasty recipes. I enjoy watching her on TV's The Chew. Reader's Digest has Foods That Harm, Foods That Heal that I have heard so many good things about. Workman handed out copies of Caroline Wright's Twenty-Dollar, Twenty-Minute Meals which has a Spring Green Salad with Poached Chicken + Buttermilk Dressing that I want to try.

Two books featuring food that are not cookbooks are Dorothea Benton Franks' The Christmas Pearl, which Whoopi Goldberg has optioned as a film (the paperback has several new recipes included in it) and Deborah McKinlay's That Part Was True, a novel ala The Guernsey Literary and Potato Pie Society written as a series of letters between a British woman and an American author who both love cooking and food. It sounds like the perfect book for the Weekend Cooking crowd, and it publishes from Hachette in February 2014.

What new cookbooks are you looking forward to this fall? Let me know in comment below.