Tara's Book Nook

Thanks for visiting this section of the website. Check back often, because this will feature the Kitchen Scientist's favorite selections of cookbooks, some classic, some hot off the press. This feature will help you build a culinary library of your own that should keep you cooking for years.

I LOVE SPINACH COOKBOOK

Review by Kevin Williams, Oasis Newsfeatures Editor

Author Burgundy Luticia Olivier masterfully and inventively guides cooks through 288 pages of splendid spinach recipes and reading. From the history of this venerable vegetable to wonderful recipes, this book seems like a must-have for all spinach fans. Cookbook collectors will want to know that it has a laminated hardboard cover which makes it easy to wipe clean. It also features an oval-shaped, locking binding comb which allows it to lie flat for easy use.

Recipes are sorted into eight categories: : (1) Hors d'Oeuvres & Soups, (2) Salads, Dressing & Sauces, (3) Casseroles & Side Dishes, (4) Meat & Poultry, (5) Seafood & Fish, (6) Pasta and Lasagne, (7) Quiches, Souffles & Eggs, and (8) Pies, Pizzas, Pastries & Breads.

To obtain, send $24.95 to:
"I love SPINACH" Cookbook
P.O. Box 61952
Lafayette LA 70596-1952

Louisiana residents should add $1.60 sales tax. Checks should be made payable to I Love Spinach Cookbook.

The cookbook has a companion website, www.ilovespinach.com which offers all sorts of spinach information and even recipes for the discriminating spinach specialist. One such recipe for pizza and spinach fans:

White Spinach Pizza

2 pizza crusts, purchased or homemade

Sauce:
2 small garlic cloves, minced
1/4 pound butter (1 stick)
1/4 cup extra virgin olive oil
2 tablespoons white wine
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh basil

Topping:
1 large onion, sliced
1/2 cup water
8 ounces mozzarella cheese, shredded (2 cups)
8 ounces ricotta cheese
1 package (10-ounce) frozen chopped spinach, thawed and squeezed dry
Dash of salt
Freshly ground pepper

Preheat oven to 425 degrees F. To prepare Sauce, gently saute garlic in butter and olive oil. Add wine, rosemary and basil; simmer 15 minutes. To prepare Topping, cook onion with water in a skillet, until softened. Apply sauce to pizza crusts; arrange onion, mozzarella cheese, ricotta cheese, spinach, salt and pepper. Bake according to pizza crust packaging or homemade recipe.

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