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Briefs: Interesting new books

Some new books we've found noteworthy:

- The Anglers Cookbook by Vic Dunaway (Florida Sportsman; $16.95). Renowned angler and fishing writer Dunaway shares more than 200 recipes and tips for cleaning the catch. With every recipe there's a realistic color photo taken by the author. To order, call toll-free 1-800-538-7347.

- Big Guide to Florida Restaurants (BookSurge, $23.99) and Cuba Cocina! (William Morrow, $16.95) by St. Petersburg author/publisher Joyce LaFray. The Big Guide takes travelers around Florida via interesting restaurants. A good gift for seasonal visitors or handy if you're looking for a Florida road trip. LaFray lists 101 places to visit. Cuba Cocina! is the paperback version of LaFray's 1994 book that explores Cuban cuisine and its influence in Florida. Lots of good recipes.

- The Tailgating Cookbook: Recipes for the Big Game by Bob Sloan (Chronicle Books; $16.95). Tips and recipes for cooking hefty party food outside of the kitchen. Sloan suggests crab cakes, chili and Cubans, among other treats, for a tailgate party and provides recipes. We wonder, though, about the goat cheese sandwiches.

- The Storm Gourmet by Daphne Nikolopoulos (Pineapple Press; $9.95) seems like a good idea in the midst of hurricane season, but closer inspection says otherwise. It promises creative cooking without electricity, but we question the practicality of stocking ingredients for port ginger figs, vichyssoise and creamed tuna in avocado boats. We have enough trouble making sure we've got enough batteries and water.

Looking for bargains at the grocery store? Go to www.cairo.com type in your ZIP code and the product you're looking for, and you'll get a list of nearby sales.

Blanch: To plunge a food briefly into boiling water. This technique is used to loosen the skin of fruit (such as tomatoes or peaches) or to partially cook and bring out a vibrant green color in vegetables (such as green beans or sugar snaps) prior to stir-frying or freezing. Immediately after blanching, the food may be transferred to cold water to stop the cooking.

Fish is an important part of a healthful diet and it's generally recommended that you eat fish twice a week, according to Mayo Clinic: Healthy Weight for Everybody (Mayo Clinic, 2005, $22.95 paperback). A simple way to vary your menu is with seasonings; these are some you may wish to use with fish:

- Old Bay seasoning

- Cajun (blackening) spice

- Dill

- Italian seasoning

- Garlic-herb blend

- Lemon pepper

- Lemon-dill seasoning

- Paprika and onion

- Teriyaki or soy sauce

If you're planning a family reunion, here are some ideas from Cheryl Fall, the author of The Family Reunion Planning Kit for Dummies (Wiley Publishing Inc., 2002):

- Instead of regular invitations, use family photo art and catchy phrases glued to a blank card.

- Have a cookout to allow for a variety of foods without the hassle of the kitchen.

- Give guests tasks, based on their interests, to get everyone involved.

- Encourage the guests to get to know each other. Place the serving dishes on several tables so the guests are forced to circulate.

- Ask guests in advance to bring their favorite cookout recipe on a card to create a family cookbook.

Ice cream is easier to spread and shape when it has thawed enough to soften around the edges. Before serving an ice-cream pie, let it stand at room temperature 10 to 15 minutes to make it easier to slice.

- Compiled by JANET K. KEELER from staff reports and Newsday, Baltimore Sun, Food Network and the Associated Press. She can be reached at 727 893-8586 or krieta@sptimes.com

[Last modified September 13, 2005, 09:02:05]