The Pumpkin Cookbook Review

The Pumpkin Cookbook Review
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Title: The Pumpkin Cookbook, 2nd Edition: 139 Recipes Celebrating the Versatility of Pumpkin and Other Winter Squash
Author: DeeDee Stovel
Published: July 11, 2017, Storey Publishing
No. of Pages: 248
Cover Price: $16.95 Paperback, $9.99 Kindle



Veteran cookbook author, DeeDee Stovel has released The Pumpkin Cookbook, 2nd Edition: 139 Recipes Celebrating the Versatility of Pumpkin and Other Winter Squash , which is excellent, and contains both the expected pumpkin bread and cookie recipes, as well as innovative unique ways to prepare this incredible fall and winter squash. Most of the recipes are fairly easy, and the recipes are succinct and easy to understand.

Although everyone loves the conventional fall pumpkin bread, Stovel has made pumpkin breads and cakes even better with a variety of better-than-expected offerings such as Pumpkin Popovers, Spicy Cranberry Pecan Pumpkin Muffins, and Orange Pumpkin Pancakes. Her recipe for Banana Pumpkin Nut Bread combines two beloved breads, and the result is delicious. While there is a regular (and excellent) conventional Pumpkin Pie recipe, there are also several other mouthwatering pies made with pumpkin, such as Southern Pumpkin Pie with a gooey pecan topping (Yum!) and a Pumpkin Chess Pie. Cookies and bars made with pumpkin include Chocolate Pumpkin Brownies, Oatmeal Chocolate Chip Crisps, Graham Cracker Pumpkin Tannies (a personal favorite), and Orange Walnut Pumpkin Bars to name a few.

Even though the sweets are spectacular in this cookbook, the biggest draw is the variety of main and side dishes made with pumpkin. Pumpkin is a delicious winter squash and Stovel adds it to soups (Thai Pumpkin Soup, Caribbean Black Bean Pumpkin Soup, Harvest Pumpkin Soup, etc.) , stews – one yummy one is actually served in a pumpkin, and salads made with couscous and a Roasted Potato and Pumpkin Salad. Some of the best main dishes include Mexican Pumpkin Lasagna, a Pumpkin Pizza with Gorgonzola, and Meatloaf with a Pumpkin Glaze. Some of the recipes utilize pepitas (pumpkin seeds), like the Grilled Salmon with Pepita Crust. The dozens of side dishes are suitable for serving with almost every fall menu imaginable.

All told, anyone who likes winter squash (which is about everyone) will enjoy this excellent cookbook. Of course other types of winter squashes can be substituted, and some of the recipes call for the canned variety, so it will be easy for everyone to make a good pumpkin main dish, dessert, salad, or side dish. There are enough recipes for cooks to stay busy from fall all the way through winter.

Special thanks to NetGalley for supplying a review copy of this book.





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