Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen - Michael Symon, Michael Ruhlman

Review
From Michael Symon's Live to Cook: Veal Chop Milanese with Arugula Salad

This is a very simple dish to make and is also one that works with all sorts of different meats, such as chicken, pork, beef, and most game. It makes a great late lunch or early dinner in the summertime when tomatoes and arugula are bountiful. The thing I love about it is you get some great texture from the standard breading, and the arugula salad keeps things light and flavorful. -- Michael Symon

Ingredients

4 bone-in veal chops, each 12 ounces
2 cups all-purpose flour
4 large eggs
2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 tablespoons unsalted butter
1 garlic clove, minced
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1 red onion, thinly sliced
3 cups arugula
1 cup grape tomatoes, halved
12 fresh basil leaves
(Serves four)

Directions

Put the veal chops on a cutting board and cover them with a large piece of plastic wrap. With a meat mallet, pound the meat to 1/4 inch thick.

Set up a breading station: In three separate bowls put the flour, eggs, and bread crumbs. Lightly whisk the eggs. Stir the Parmesan into the bread crumbs.

Season the veal chops liberally with salt and pepper. Dredge them in flour and shake off the excess, then dip them in egg, and then in bread crumbs to coat.

Heat a large sauté pan over medium heat and add the olive oil and butter. When the fat is hot add the veal chops and cook until golden brown, 4 to 6 minutes per side. Remove to paper towels to drain until ready to serve.

In a large mixing bowl combine the garlic, lemon juice, and 1 teaspoon salt. Whisk in the extra-virgin olive oil. Add the onion, toss to coat evenly, and let marinate for 10 minutes.

Add the arugula, tomatoes, and basil to the dressing and gently toss together.

To serve, place a veal chop in the center of each plate and top with salad.

The Camper Van Cookbook: Life on 4 Wheels, Cooking on 2 Rings - Martin Dorey, Sarah Randell

Review
Turn your road trip into a culinary experience. Quite simply, this book is destined to reach camper van bible status... Ideal for families, singlies, foodies, festival-goers and outdoor lovers - you'd have to have a screw loose not to love this book. -- adventure-cornwall.co.uk 20100510 His charmingly eccentric account of life on the road, one delicious recipe at a time, is set to become a modern outdoor classic... it occurs to me that Martin, who pulses with energy and Boy's Own enthusiasm, was made for television. Perhaps he could be sponsored by the British Tourist Authority, as he leads viewers down highways and byways to soak up the scenic beauty -- while feasting on breakfast frittata with bacon. Many of the recipes would work just as well for a 'tented' camping holiday but the vintage wheels lend the whole occasion a certain grooviness. -- YOU Magazine Mail on Sunday 20100510 This is not just a recipe book but a hugely practical, funny, inspiring introduction to camper van living. A cult book in the making, if I'm not mistaken. -- Fiona Beckett

Double Delicious!: Good, Simple Food for Busy, Complicated Lives - Jessica Seinfeld

Review
The follow-up to the #1 New York Times bestseller Deceptively Delicious goes beyond purees and kids’ foods to make family mealtime more delicious, more wholesome, and simpler than ever.
In her bestselling book Deceptively Delicious, Jessica Seinfeld inspired millions of parents to improve their kids’ eating habits by giving everyday classics a nutritional boost with hidden vegetable purees. Now in Double Delicious!, she’s turned her attention to the whole family. Here are more of her easy, imaginative recipes that use the power of purees to make everything healthier, from a hearty Turkey Meatloaf to an irresistible Tiramisu. Again, she’s raised the bar nutritionally and eliminated unnecessary sugar and fat, boosted fiber and nutrients, and cut way back on sodium to bring us more healthful food with fantastic flavor. (She’s even developed a Chocolate Peanut Butter Pie that nutritionist Joy Bauer loves!) now.