Cheese roll substitute in demand

My goodness, I didn’t realize how many people have been looking for convenient substitutions for the discontinued Kraft garlic and jalapeño cheese rolls. That is until last week.

After writing about similar cheese rolls bein g back in local grocery stores, I heard from lots of readers apparently tired of having to concoct their own substitutions for the Kraft products used in the popular holiday dishes Spinach Madeleine and Garlic Cheese Grits. They all wanted to know which stores are carrying the cheese rolls, both manufactured by Parkers Farm. One reader found the Parkers Farm products at Rouses and another told me Matherne’s Supermarket has them. Both Calandro’s Supermarket and Calvin’s Bocage Market in Baton Rouge have them, and I’m sure other stores must stock the product or, if asked, would be willing to get them.

Kathleen Hare wrote to say she uses the Parkers Farm cheese roll and finds “that it is more cheddary than the Kraft log, almost to the point of overpowering the dish.” She suggested “using a little smaller amount than usual.”

Cookbook signings

Baton Rouge cookbook author Holly Clegg will be signing copies of her “Trim&Terrific” cookbook series — and offering a sample of soup — from 11:30 a.m. to 12:30 p.m. Friday in the cafeteria of Our Lady of Lake Regional Medical Center, 5000 Hennessy Blvd.

She’ll also be at Barnes & Noble Booksellers Perkins Rowe, 7707 Bluebonnet Blvd., from 11 a.m. to 1 p.m. Saturday.

New Orleans native Lolis Eric Elie, a staff writer and story editor for the HBO television series Treme, will be signing his cookbook, “Treme: Stories and Recipes From the Heart of New Orleans,” Saturday at the Covington Farmers Market. The market is open from 8 a.m. to noon each Saturday on the side lawn of the Covington Police Station, 609 N. Columbia St.

Cookbooks for gift-giving

HHH

“Pie,” revised edition, by Angela Boggiano.

Mitchell Beazley, $24.99.

191-page hardcover.

English cookbook author Angela Boggiano’s popular “Pie” cookbook is back, newly revised with more than 100 recipes for both sweet and savory pies, along with numerous full-color photographs.

In the introduction, Boggiano writes that “Britain is steeped in pie-making traditions, from Cornish pasties to game pies.” She says there is evidence that the ancient Egyptians may have been the first to make pies and passed the recipes to the Greeks and Romans. In the earliest recipes, she writes, the pastry wasn’t eaten but used as a container.

Boggiano explains how to achieve perfect results in making pastry dough, from the basic shortcrust pastry to wheat-free pastry, before moving into recipes for meat pies; small, handheld savory pies; those for special occasions; and sweet pies.

“Pie” is definitely written for the British market. How else to explain her choice of mushy peas as a side dish for savory pies? Or, the recipe for the “classic” smoked fish and cider pie? While some recipes are not well known to Americans, the book does offer a fabulous collection of recipes for high quality pies, such as Asparagus Turnovers, Mini Pork and Pancetta Pies, Beef Wellington, Greek Spinach Pie, Baby Apple Calvados Pies and Key Lime Meringue-topped Pie.

“Emeril’s Cooking With Power: 100 Delicious Recipes Starring Your Slow Cooker, Multi Cooker, Pressure Cooker, and Deep Fryer” by Emeril Lagasse. William Morrow, $25.99. 258-page paperback.

Celebrity chef Emeril Lagasse has written a cookbook featuring recipes for favorite kitchen appliances. The title sums up the book quite well — “Emeril’s Cooking With Power: 100 Delicious Recipes Starring Your Slow Cooker, Multi Cooker, Pressure Cooker, and Deep Fryer.”

The book, illustrated with photos by Chris Granger and Colin Lacy, offers an eclectic assortment of yummy sounding recipes from the basic chicken and beef stocks made in the slow cooker to fried bananas made in the deep fryer and served with a rum caramel sauce. There are recipes for soups, slow-cooked lasagna, white chocolate pots de crème, navy bean and chicken chili, creamed spinach, turkey meatballs, quick osso buco and crabmeat beignets.

“Cookies for Grown-Ups” by Kelly Cooper.

Red Rock Press, $23.99.

136-page hardcover.

“Cookies for Grown-Ups” by Kelly Cooper has some interesting, flavorful recipes for both savory and sweet cookies. Each recipe includes a suggestion for what drink goes well with the cookie. And, while some of the cookies work with milk, tea or coffee, others call for a cocktail, wine or beer. The author writes, “I offer pairings for my cookies not to dictate the time of day each ought to be consumed, but to suggest the drink I’ve found that adds to the amusement, romance, comfort or joy of eating a particular cookie.”

Among the recipes are Quench, a cookie flavored with dark chocolate and Mandarin orange, paired with merlot; A Sweet Moment and a Salty Tongue, a chocolate caramel and coarse salt cookie paired with tawny Port; Indulge, with a bite of mango on a ginger cookie, paired with pinot gris; and a sticky rice cookie flavored with mango and coconut milk, served with Thai iced tea.

“The Louisiana Seafood Bible: Fish Volume 2” by Jerald and Glenda Horst.

Pelican Publishing Co., $26.95.

240-page hardcover.

The sixth and final book in the “Louisiana Seafood Bible” series by Jerald and Glenda Horst is now available. “The Louisiana Seafood Bible: Fish Volume 2” picks up where volume 1 left off.

Jerald Horst, who was a professor of fisheries at LSU for more than 30 years, and his wife, Glenda, the daughter of a commercial fisherman, have also written about oysters, crabs, crawfish and shrimp. Their latest book offers a 25-page glossary with photographs plus the best cooking methods for more than 100 edible Louisiana fish species. It also includes information on the state’s fishing industry and plenty of recipes.

Cheramie Sonnier is The Advocate’s Food editor. Her email address is csonnier@theadvocate.com.