For decades, Rose Murray has been known for her easy-going, dependable cookbooks-guiding the hands of young cooks and bringing culinary wisdom into homes with her classic, tried-and-true recipes.In Ro
For decades, Rose Murray has been known for her easy-going, dependable cookbooks-guiding the hands of young cooks and bringing culinary wisdom into homes with her classic, tried-and-true recipes.
In Rose Murray's Comfortable Kitchen, "comfort" is everything. Rose perfects the family recipes that have endured for generations and that taste more than anything, like home. Both nostalgic and effortlessly modern in its range of tastes and ideas, Comfortable Kitchen collects over 230 recipes that will put you at ease-from soothing soups and quick salads, to main courses and exquisite desserts.
Written with the home cook in mind, Rose offers a wide variety of recipes, like her New-Style Chicken with Parsley Dumplings, and Fettuccine with Creamy Rosemary Shrimp, Raspberry-Walnut Muffins, Sensational Turtle Brownies and an Irresistible Almond Streusel Cherry Pie.
Rose Murray has been a key player in the Canadian food scene for almost three decades. She has written 10 cookbooks, various magazines and newspapers, taught at various colleges and cooking schools, and appeared on television and radio. Rose has helped shape Canada's culinary landscape since 1979, and in September, 2015 she was inducted into Taste Canada's Hall of Fame with their lifetime achievement award. Visit Rose's web site at www.rosemurray.ca
"With more than a dozen cookbooks to her credit (not to mention classes and newspaper/magazine articles and columns), Canadian Murray is, nonetheless, not necessarily a household name in the U.S. If this is the introduction to her oeuvre, rest assured: the foodstuffs featured definitely reflect Murray's farm upbringing and her predilection towards easy, breezy dishes. "Comfort" is her word of choice, meaning familiar, quick to make, yet with a soupcon of novelty. No, not a lot of canned foods or prepackaged mixes are listed in these more than 200 dishes; rather, preference is given to fresh, uncomplicated materials that also serve to create low-calorie meals. A cranberry Waldorf salad eschews apples for pears and recommends lower-fat mayonnaise and sour cream. Her version of colcannon includes low-fat yogurt and only one tablespoon of butter. And fried chicken becomes far less fatty with the use of an oven and a cornflake-milk type batter. Color photographs are scattered throughout, as are her knowledge-sharing sidebars. Almost a substitute for The Joy of Cooking." — Booklist
"An easy going classic for the home cook." — Dean Tudor, food and wine reviewer