How to buy your favorite books online... cheap!

I had in mind to re-discover an old recipe book I once had. Would it still be in print? I certainly couldn't find it at my local book store, and though they offered to find it for me, I thought I'd rather google it myself. I remembered the title was something like Quick Bread or Fast Breads.

I rely a lot on Amazon to help me find what I'm looking for though I don't always buy from them. Google is too vast when I want to narrow down a title and pay the lowest price. Not only will Amazon have titles of books in print, but also books not in print, even ones not available from their site. How cool is that?

So, I'm at the Amazon website, I select "books" and type in the title, "Quick Breads". The results indicate there are 342 related subjects. I don't bother to check them all. If you look on the left column there are subcategories.

I selected the Cooking, Food and Wine Department, which then breaks down categories further. Two seemed the most logical, Baking (114) or Quick and Easy (77). Of course, I took the easy way out. Process of elimination! I really don't want to spend a lot of time looking for this old book and will be giving it up as a waste of time pretty soon. Only, I'm stuck on the nostalgia of the days and weeks I enjoyed spending time in the kitchen whipping up these fast breads.... and best of all, eating the finished product. So, I keep looking.

Wait a minute! That was the title of the book... "Fast Breads"! A quick search gives me two books that might be the one I want. Since I know I am looking for an older book, the two top selections I can immediately eliminate from my search. The next two have publish dates in the 1980's so this narrows it down. Since there is no picture of the books in question I will not recognize it by sight, and truly a picture may not match up anyways, because publishers often change the cover as each new edition is released.

My next step is to look for a review, which will reveal enough about the book to help me know which one is mine. And there it is. Fast Breads (Crossing Press Specialty Cookbooks.) by Howard Early and Glenda Morris. As it turns out, I did not recognize the authors names.

It is easy to see there are 2 brand new copies available at forty bucks each. Yikes! I wouldn't want to buy a new copy unless I can get it for very little. So I look at the list of used books. I'm not particular. If a book is used and not too dilapidated I don't mind paying a penny for it, plus postage.

So, looking at the list of book sellers offering "Fast Breads" for a penny, I want to buy from what I consider a reliable seller. I must admit I am hesitant to buy off a new seller, someone who has only sold a hundred books in the last two years, or who has less than 90 percent customer satisfaction rate. (You can look up their customer's comments, by the way.) Unless of course, the only one offering the book I want is a couple of new sellers with few sales and questionable ratings. Then, I have to decide how bad I want it. If the seller doesn't come through, or sends a copy that is not "acceptable" quality, then I will need to deal with the ensuing hassle of getting my money back.

But in the case of "Fast Breads", there are several penny books offered by sellers with high ratings and a long term sales history. If I have the opportunity I like to buy from charities. One of my favorite is Better World Books and I will always pay a little more for a book from them if the lesser prices don't give me much confidence.

The four that are offering for one penny are equally reliable in my opinion so I read what they have to say about the quality of their "good" book. Most seem reasonably the same so I order from the first one.

I prefer not to pay extra to have faster service. So, I order with the lowest shipping rate, which is $3.95. Now all I have to do is watch for the mail carrier and warm up the oven.

What are your favorite ways of purchasing books?

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Note: I also use www.half.com and www.paperbackbookswap.com

How to Make Mom's Potato Salad

She never measured so do what you like!

My Grandmother used to boil the potatoes whole and cut them after cooking. And I remember Mom doing it that way when I was very little, until one day she got frustrated with how long it took to get them to boil and how hot the kitchen got.

So... cut the potatoes into the size chunks you want to be eating.

Boil to well done, and drain.

Mom made them well done so that some of the potato would be mushy and mix in well with the mayo.

While potatoes are still hot and in the pan, pour pickle juice to soak into potatoes

(She used Dill pickle juice. She said this was the "secret" to her potato salad to have the pickle juice soaked into the potatoes. I know she meant more flavorful than other people's recipe, but she never would have said that.)

When potatoes have cooled down some but still a little warm, transfer to bowl and stir in celery seed and dill weed. It's called weed, but what is meant by that is, it's the green leafy part of the plant and not the dill seeds.

Let sit a little longer to let the spice flavors sink in, then add:
chopped celery
chopped pickles
chopped boiled egg
chopped cucumber, take out the seeds first.

Use sweet pickles or relish here to compliment the dill flavor. Use a LOT of celery so there will be a little crunch in the salad. Smoosh the yolks and sprinkle over the potatoes and stir in later with the mayonaise.

Add chopped or sliced black olives (if desired). Mom didn't always have them.

After having mixed in the above, add mayonaise, a little mustard to give it color, and black pepper.

(This is where I have changed the recipe. I use brown mustard that has the seeds in it, and I do it to add flavor and not just color.)

Smooth the now finished mixture to make flat across top of container.

Nice and neat, put a layer of sliced boiled egg and thinly sliced cucumber and decorate with some of the olives, to make it look pretty. Sprinkle liberally with paprika to finish the artistry.

Refrigerate AT LEAST an hour before chowing down.

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Please note: Mom's name was Genevieve Borden Deane

Cream of Asparagus Soup

Hey! Where's the spoon?

Yield: 4 servings
 
¾ lb Fresh asparagus                    2 c  Hot milk
¾ c Chopped onion                     1/2 Tsp dill weed (to taste)
3 Tb Butter + salt                        1 Tsp Salt
3 Tb All-purpose flour                 1/2 Tsp White pepper
1 c  Water or stock                      2 Tb Tamari soy sauce
 
Break off and discard tough asparagus bottoms.  Break off tips; set aside.

Coarsely chop stalks; cook in skillet with onion in butter, salting lightly. 

After 8 to 10 minutes, when onions are clear, sprinkle with flour. 

Continue to stir over lowest possible heat 5 to 8 minutes.

Slowly add water or stock, stirring constantly.
 
Cook 8 to 10 minutes stirring frequently, until thickened.  Cool slightly. 

In blender, puree sauce bit-by-bit with milk until thoroughly smooth.

Return puree to 1 ½ -quart pan- preferably a double boiler. 

Add dill, salt, pepper and tamari.  Heat gently but don't boil. 

As it heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes;

drain. Add whole to soup.

Life gives us Lemons

I love lemon in my tea. Adding a squeeze of lemon juice to black tea has the effect of clearing the liquid; it transforms it from a dark, nearly-opaque brown to a transparent deep red-orange in a matter of seconds. The reaction makes the tea lose not just the brown color but also the astringency, so strong black tea can be made more drinkable this way - especially with the addition of a little sugar to take the edge off the flavor. Lemon tea made this way remains tasty at any temperature, and many recipes for iced tea call for the addition of lemon. Incidentally, orange juice is also acid enough to remove most of black tea's astringency, as well as sweetening it; it sounds weird, but it's actually pretty good.

I have a lemon tree growing in my front yard, that produces the most delicious lemons. These are a special breed of lemons called Meyer lemons. The Meyer Lemon is a favorite of cooks because is a bit sweeter than the other kinds of lemons. It's skin is not so thick or rough as other lemons. It is easy to grow. I have a miniature tree. It has lots of blooms on it and produces fruit twice a year. I am very lucky that it handles cold weather well. Last two years we have had very cold, and sometimes freezing nights. And the tree did well. I have lots of Lemons on it right now, and some are as big as a naval orange!

Lemons are so good for us, and are used in many ways.

One of most people's favorite way to ingest lemons is through homemade lemonade.

These babies have been given their first taste of lemon.



You may see more lemonade recipes through the following links:

Lemonade Recipes

Blue Lemonade
This will catch people's eyes. It's bright and fun, and made with blueberries.

Brazilian Lemonade Recipe
Milk gives this lemonade an unusual and creamy touch.

Classic Lemonade Recipe
Lemons, sugar and water. A very simple lemonade recipe, and yet so refreshing.

Ginger Lemonade Recipe
Fresh ginger gives traditional lemonade a new flavour.

Green Apple Lemonade
A very tart apple lemonade, with only a hint of sugar.

Honey Limeade
A refreshing blend of sweet and tart.

Lavender Lemonade
If you like the floral taste of lavender, then this herbal lemonade recipe is for you.

Watermelon Lemonade Recipe
The mild flavour of the watermelon blends nicely with the tart lemon juice.