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Stop and Smell the Rosemary
Stop and Smell the Rosemary - #1
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8-time Award Winner
296 pages full-color hard cover with dust jacket.
Over 500 delicious, quadruple-tested recipes featuring fresh ingredients.

Traditional, new and exciting flavors.
Low-fat analysis on selected recipes.

An entertaining section with over 20 menus, helpful hints and creative ideas for hosting parties.

Reviews

"This book is spectacular. Each page is perfect. Each recipe is beautifully refined. It's in a league of its own."
Robert DelGrande

Chef/Partner
Cafe Annie
Houston, Texas

"You will buy this book for its beauty, but you will treasure it for its well-tested recipes and the pleasurable hours it will provide in the kitchen."
Ann Criswell

Food Editor
Houston Chronicle

"In a league of their own."
Southern Living Magazine

"'Stop and Smell the Rosemary' encompasses so much of what Texas Cuisine consists of: a pioneering spirit, boldness of flavor and the friendship of the cooks and chefs throughout this great state."
Robert McGrath
Chef De Cuisine-Windows on the Green
The Phoenician Resort
Scottsdale, Arizona

Sample Recipes

Peppercorn Marinated Shrimp

Stop and Smell the Rosemary, p. 48
Serves 15
3/4 cup balsamic vinegar
3 tablespoons Dijon mustard
1/4 cup Worcestershire sauce
3 cloves of garlic, minced
Juice of 1 lemon or lime
2 1/2 cups of virgin olive oil
5 pounds fresh medium shrimp, boiled, peeled and deveined
6 bay leaves
6 tablespoons capers
1 large red onion, minced
6 tablespoons black and green peppercorns
Lemon slices
Chopped fresh basil
Combine vinegar, mustard, Worcestershire, garlic, and lemon juice in a small bowl. Whisk in olive oil. Set aside.
Layer one-third shrimp, 2 bay leaves, 2 tbsp capers, one-third red onion and 2 tbsp peppercorns in a nonmetallic bowl. Repeat layers until all shrimp are used. Pour marinade over shrimp. Cover and refrigerate 8 to 10 hours. Remove bay leaves. Serve chilled. Garnish with lemon slices and sprinkle with basil.
Oriental Chicken Pasta Salad
Stop and Smell the Rosemary, p. 87
Serves 4
12 ounces thin spaghetti
1 chicken bouillon cube dash sesame oil
1 1/4 cups light teriyaki sauce
1/4 cup sesame oil
3 tablespoons grated fresh ginger
2 whole boneless, skinless chicken breasts
1 package (.88 ounces) dried enoki mushrooms, rehydrated
3 tablespoons toasted sesame seeds
3 green onions, sliced diagonally
lettuce leaves
Cook spaghetti al dente, adding bouillon cube and sesame oil to cooking water. Drain, rinse, and chill.
Combine teriyaki sauce, sesame oil, and ginger. Pour half of the marinade over chicken, reserving other half. Marinate 1 hour. Grill chicken, slice into strips, and chill.
Just before serving, toss spaghetti with remaining marinade. Add chicken strips, mushrooms, sesame seeds and green onions. Toss gently to combine. Serve over a bed of lettuce.
Fresh Rosemary Muffins
Stop and Smell the Rosemary, p. 215
Yields 1 dozen muffins
1 tablespoon chopped fresh rosemary
1/4 cup golden raisins
1/4 cup raisins
1/4 cup currants
3/4 cup milk
4 tablespoons unsalted butter
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, lightly beaten
4 ounces goat cheese (8 tbsp), or
4 ounces cream cheese, cut into 3/4 inch cubes
Preheat oven to 350 degrees. Lightly grease a muffin pan. Combine rosemary, raisins, currants, and milk in a small saucepan. Simmer 2 to 4 minutes. Remove from heat. Add butter and stir until melted. Let cool. (To cool quickly, place pan in refregerator about 10 minutes.) Combine flour, sugar, baking powder and salt in a large bowl. Mix until combined. Set aside. Slowly add beaten egg to cooled milk mixture. When combined, add to dry mixture. Mix until dry ingredients are moistened. Spoon one-third batter into muffin cups. Place 2 tsp goat cheese or one 3/4 inch cube cream cheese in center of batter, dividing among cups. Top with remaining batter. Bake 20 minutes, or until golden brown and springy in centers. Muffins can be served hot or at room temperature.

Awards

  • 1996 Tabasco Award
    Awarded annually by the Mcllhenny Company to the Best Community Cookbook in America
  • 1997 Benjamin Franklin Award
    Awarded annually by the Publishers Marketing Association. 

    Category: Best Cookbook Gold Medal
    Category: Best Design 4-color Silver Medal
  • 1997 Small Press Award
    Awarded annually by Small Press Magazine

    Category: Best Cookbook
  • 1997 MAPA Award
    Awarded annually by Mid America Publishers Association

    Category: Best Book Design - Gold Medal
    Category: Best Cookbook - Silver Medal
  • 1997 Writer's Digest Self Published Book Award
    Awarded annually by Writer's Digest Magazine to the best self published books.

    Category: Best Cookbook
  • 1996 Art Directors of Houston Award
    Given to the Hill Group (our graphics design firm) for the design.
  • 1997 Gold Ink Award
    Given to the Wetmore Printing (our printer) for the print quality of the book.
  • 2001 Home Matters
    The Discover Channel will promote The Junior Leaue Centennial Celebration Cookbook on Friday, February 2, 2001 at 12 noon. Recipes from two Leagues will be featured, including the Houston League's Field Greens with Crumbled Blue Cheese and Spicy Pecans from Stop and Smell the Rosemary and the Philadelphia League's Linguine with Scallops and Snow Peas from Our Past to Your Presention.