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Title: The Woman'sDay Everyday Cookbook
Author: The Editors of Woma's Day
491 pages; Hardcover $29.99 US/$33.99 CAN
Publisher: Filipacchi Publishing, NY NY 2011
Reviewed by, Chef John Vyhnanek, April, 2011

The review---Woman's Day Everyday Cookbook is a winner, finally a real cookbook and not just something by a celebrity chef! Woman's Day has produced many cookbooks in the past, particularly in the 60's and through the 80's. I'm proud to say that I have many of them passed on from my late mother. If she were here today she would buy this book in a heartbeat; if you're smart, you will too! I can imagine and even predict that this book will stand the test of time like some have in the past. Not only Woman's Day cookbooks, but ones like The Joy of Cooking, The New York Times Cookbook and the ones from James Beard and Julia Child. Books in this group are classics and this one will be too, as a cookbook you pick up often and refer to for ideas and pass on!

The chapters are divided as months of the year with the recipes indicative of what generally might be available for purchase and in season. There are actual shopping lists for each month's suggested recipes so you can easily coordinate your shopping trips with what you are planning for your night's or month's worth of menus. The appendix is a dozen or so pages that gives information on measurements and equivalents, talks about herbs and spices and in general, acts as a refresher for cooking.

The recipes, oh so many, some are familiar, some updates of favorites and some completely new. I didn't know what ones to test so I randomly chose two, simple ones by flipping through and pointing my finger to a page. So it was Thai Beef and Noodle Salad and the Apple Stuffed Chicken. The beef dish was very easy to prepare because you purchase the meat from a deli counter in a grocery store but you could always roast your own! Most other items for the dish can be found in a regular supermarket. The chicken was very nice and easy to make but from a chef's standpoint there are easier ways to stuff it and seal it, tying it with a string rather than using toothpicks. Still, it's a nice dish for a family meal and you don't need to learn the sometimes tedious chef's way.

Like so many Woman's Day cookbooks in the past this is a cookbook you can trust. What a wonderful cookbook to give as a present and know that it will be appreciated and passed from generation to generation. I can't praise this cookbook enough for just being itself, it's not pretentious, it contains good recipes and it's a bargain at $29.99! Great cookbook and my compliments to the editors of Womans Day!

Here a just a few of the cookbooks that Woman'sDay has published in the past, many of which can be found at Amazon or on Ebay:

The New Woman's Day Cookbook 2007
Woman's Day Encyclopedia of Cookery 1966
Woman's Day Famous French Cookery 1966
Woman's Day Collector's Cook Book 1960
Woman's Day Book of Salads 1963
Woman's Day Book of Baking 1977
Woman's Day Cookie Cook Book 1962
Woman's Day Crockery Cuisine 1977

Recipes tested---!
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Apple-Stuffed Chicken
Yield 6 servings
Active 20 minutes
Total 40 minutes

1 Empire, Fuji or Braeburn apple, cored and finely diced
1/2 cup shredded reduced fat cheddar
1 1/2 tsp. Fresh thyme, plus 3 large sprigs
1 tbsp. Lemon juice
1/2 tsp each salt and freshly ground pepper, mixed
4 skinless, boneless chicken breasts (about 6 oz each)
3/4 cup all-purpose flour, for dredging
2 tsp canola oil
3/4 cup apple cider
1/2 cup chicken broth
2 tsp Dijon mustard

Coat 12 wooden toothpicks with nonstick spray. In a small bowl, mix apple, cheese, bread crumbs, chopped thyme, lemon juice and half the salt mixture. On a cutting board, lightly press each chicken breast flat with one hand; using a sharp knife, carefully cut into side of breast to form a deep horizontal pocket (do not pierce top, bottom or far side of breast).

Divide the apple mixture into 4 portions and stuff into chicken pockets. With the prepared toothpicks, pin closed. Sprinkle the remaining salt mixture over breasts. Dredge chicken in flour to lightly coat; tap off excess flour. (at this point, chicken can be refrigerated, covered, up to 6 hours.)

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and brown 3 minutes per side. Pour 1/2 cup of the apple cider and the broth into skillet; add thyme sprigs. Bring mixture to a boil; reduce heat to low, cover and simmer 5 to 7 minutes until chicken is cooked through and stuffing registers 165 F. on an instant-read thermometer.

Remove chicken to a serving plate; cover with foil to keep warm. Whisk mustard and remaining 1/4 cup cider into juices in skillet; boil mixture 3 minutes on high until reduced and slightly thickened. Spoon sauce over chicken and serve.

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Beef & Noodle Salad
4 servings
Active 15 minutes
Total 15 minutes

1 package (3.75 oz) cellophane noodles
3/4 cup halved snow peas
4 cups boiling water
1/4cup white vinegar
2 tbsp sugar
1tsp grated ginger
1/2 tsp kosher salt
8 oz thickly sliced deli roast beef, cut in strips
1 1/2 cups sliced seedless cucumber
1/2 cup sliced fresh mint
1/4 cup chopped peanuts (optional)

Put noodles and snow peas in a large bowl. Pour in boiling water and let sit10 minutes until noodles are tender. Drain; rinse under cold running water and drain again. Shake colander to remove excess water, then return to bowl.

Combine vinegar, sugar, ginger and salt in a jar; shake to dissolve sugar.

Pour dressing over noodles and snow peas; add remaining ingredients (except peanuts) and toss to coat. Sprinkle each serving with peanuts
If desired.