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    RecipesManiac.com   >   By Ingredients Cookbooks   >   Potatoes


    Potatoes Cookbooks and Recipes

    Potatoes are a starchy vegetable crop that comes from tubers. They are originally from South America, but have been introduced to many other countries and regions around the world, and thus are now the most tuber crop in the world, and along with corn (maize), rice, and wheat, are one of the world's leading food crops.

    Numerous countries around the world, have now made potatoes into an important part of their cuisine. Sometimes, they are eaten side dish, sometimes as snacks, and sometimes staple food. Potatoes are of course also frequently used as ingredient in many other dishes.

    Some potato recipes and dishes include:
    • Ajiaco - This Colombian recipe for potato soup is made using two or more kinds of native potatoes. It also contains chicken on the bone, and corn on the cob, and it s flavored using guasca which is a local herb somewhat reminiscent of oregano. Just before eating, avocado, capers, and cream are added to the soup, and it is then served over white rice.

    • Colcannon - This Irish recipe is made from mashed potatoes with garlic, cabbage or kale.

    • French fries - These are potatoes which have been skinned, cut into pieces, and then deep-fried. In the United Kingdom, they are usually known as "chips", although the word "fries" is also sometimes used. In the United States, following a political dispute with France, there was for a time a movement to retitle the dish "freedom fries".

      French fries

    • Hash Browns - Fried, grated potatoes, sometimes with onion or egg, and often made into patties. Hash browns are often eaten as a side dish with cooked breakfasts, especially in the United States.

    • Mashed potato - Potatoes boiled and then mashed, usually with butter, milk or cream added into the mix. This is a popular side dish in British cuisine, and some other countries' too. Mashed potatoes are also used as an ingredient in a variety of other recipes too.

    • Papa rellena - This is a Peruvian recipe. It is made from mashed potatoes stuffed with ground meat and spices, and is cooked by deep frying.

    • Papas a la Huancaína - Another Peruvian recipe. It is made from sliced potatoes on a bed of lettuce with olives, and spicy cheese sauce.

    • Potato chips - Thin slices of potato, deep-fried or baked until crisp, and often eaten as a snack food. While it is possible to make your own, most people tend to buy them ready-made in packets. In the United Kingdom, they are usually known as "crisps" (since the word "chips" generally refers to French fries), and come in many different flavors. In the United States, crushed potato chips are sometimes used as an ingredient in recipes.

    • Poutine - This dish from Québec, has become one Canadian cuisine's best known dishes. It is French fries covered with cheese curds and then gravy.

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    America's Restaurant Recipes

    Potatoes Cookbooks

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    The Food Lab: Better Home Cooking Through Science

    By J. Kenji López-Alt

    Released: 2015-09-21
    Hardcover (958 pages)

    The Food Lab: Better Home Cooking Through Science
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    Product Description:

    A New York Times Bestseller
    Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award

    "The one book you must have, no matter what you’re planning to cook or where your skill level falls."―New York Times Book Review

    Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time?

    As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

    Over 1000 color photographs

    L.A. Son: My Life, My City, My Food

    By Roy Choi & Natasha Phan

    Anthony Bourdain Ecco
    Released: 2013-11-05
    Hardcover (352 pages)

    L.A. Son: My Life, My City, My Food
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    • Anthony Bourdain Ecco
    Product Description:

    Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way.

    Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.

    Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.

    Air Fryer Perfection: From Crispy Fries and Juicy Steaks to Perfect Vegetables, What to Cook & How to Get the Best Results

    America's Test Kitchen
    Released: 2019-01-29
    Paperback (192 pages)

    Air Fryer Perfection: From Crispy Fries and Juicy Steaks to Perfect Vegetables, What to Cook & How to  Get the Best Results
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    Product Description:
    Get the best possible results from your air fryer and discover the best ways to use it (not just frying!) with 75 fast, convenient, great-tasting recipes.

    Air fryers promise crisp fried food without actual deep frying. Was it too good to be believed? And what can you cook in them besides French fries? In truth, air fryers cook food by blasting it with circulated hot air. The method is fast, convenient, and can be surprisingly good--if you have the right recipe. We cooked more than 70 pounds of potatoes to create the perfect air fryer French fry, with an evenly crisp exterior and creamy center. But what really drew us to this appliance was the variety of what you can make in it, effortlessly and without having to enlist numerous pots and pans.

    In addition to crispy fried chicken and fries, you'll turn out evenly cooked steaks, such as Spice-Rubbed Steak with Snap Pea and Cucumber Salad (the spice rub gives them a bold crust), Sweet and Smoky Pork Tenderloin with Roasted Butternut Squash (the pork cooks directly on top of the squash to save time), and Tandoori Chicken Thighs. Many of the recipes yield both a main and a side for a complete meal. Most recipes take only 45 minutes or even less time, and all come with complete nutrition information.

    Frozen foods cook up crisp in the air fryer, but the results are so much better when you start with homemade. So we offer freeze-it-yourself Chicken Nuggets, Southwestern Beef Hand Pies, and more that go straight from freezer to air fryer and cook to perfection. And we share plenty of kid-friendly meals and snacks, from Better-Than-Boxed Fish Sticks to Zucchini Fries.

    The Healthiest Diet on the Planet: Why the Foods You Love-Pizza, Pancakes, Potatoes, Pasta, and More-Are the Solution to Preventing Disease and Looking and Feeling Your Best

    By Dr. John McDougall

    Released: 2016-09-27
    Hardcover (224 pages)

    The Healthiest Diet on the Planet: Why the Foods You Love-Pizza, Pancakes, Potatoes, Pasta, and More-Are the Solution to Preventing Disease and Looking and Feeling Your Best
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    Product Description:

    The bestselling author and internationally celebrated physician and expert on nutrition offers an appealing, approachable health solution—eat the foods you love to lose weight and get healthy.

    For years, we’ve been told that a healthy diet is heavy on meat, poultry, and fish, and avoids carbohydrates, particularly foods high in starch—empty calories harmful to our bodies.

    But what if everything we’ve heard was backwards?

    High in calories and cholesterol, animal fats and proteins too often leave you hungry and lead to overeating and weight gain. They are often the root causes of a host of avoidable health problems—from indigestion, ulcers, and constipation to obesity, diabetes, heart disease, and cancer. On the other hand, complex carbohydrates like whole grains, legumes, tubers, and other starches provide your body with essential proteins and nutrients that satisfy the appetite while simultaneously fighting illness. But Americans eat far too few calories from carbohydrates—only about forty percent, according to Dr. John McDougall, internationally renowned expert on nutrition and health, featured on the documentary Forks Over Knives.

    The Healthiest Diet on the Planet helps us reclaim our health by enjoying nutritious starches, vegetables, and fruits. McDougall takes on the propaganda machines pushing dangerous, high-fat fad diets and cuts through the smoke and mirrors of the diet industry. He offers a clear, proven guide to what we should and shouldn’t eat to prevent disease, slow the aging process, improve our physical fitness, be kind to the environment, and be our most attractive selves.

    Featuring a unique color picture book that shows us exactly what we should and shouldn’t eat, and two dozen color photos of mouth-watering recipes from Mary McDougall, The Healthiest Diet on the Planet is the easiest way to look great, feel better, and forever change the way we think about health and nutrition.

    Taste of Home 201 Recipes You'll Make Forever: Classic Recipes for Today's Home Cooks

    Reader's Digest/Taste of Home
    Released: 2019-03-05
    Paperback (320 pages)

    Taste of Home 201 Recipes You ll Make Forever: Classic Recipes for Today s Home Cooks
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    Product Description:
    Taste of Home 201 Recipes You’ll Make Forever
    All the classic, must-have recipes that every home cook should know!

    Meatloaf. Brownies. Fried chicken. Chocolate cake. Lasagna. Pot roast. Gingerbread. Apple pie. Chicken Noodle Soup. These are the recipes that every home cook relies on—the classics that form the cornerstone of American family cooking. Whether you’re a newlywed starting your own family, a graduate soon to be out on your own or an experienced cook who simply wants all the greatest hits—tested and perfected—in one convenient place, this volume is a must have. These recipes are the ones you’ll turn to time and again, and Taste of Home 201 Recipes You'll Make Forever is the book will be the one you continuously reach for.

    Southern Smoke: Barbecue, Traditions, and Treasured Recipes Reimagined for Today

    By Matthew Register

    Harvard Common Press
    Released: 2019-05-07
    Hardcover (208 pages)

    Southern Smoke: Barbecue, Traditions, and Treasured Recipes Reimagined for Today
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    Product Description:
    Informed by the history of classic southern recipes, Southern Smoke is an intriguing dive into the barbecue of North Carolina, the Lowcountry, Memphis, and the Delta, with must-try meats, sides, and desserts.

    For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes. 

    In this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming "the stall" on large pieces of meat). He then explores iconic barbecue regions and traditions:
    • Start off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash.
    • Travel the Lowcountry, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie.
    • Then take a trip to Memphis and the Delta, a longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you! Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck.
    And, of course, what barbecue spread is complete without baked goods? The final chapter includes everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding.

    Whether you've long been a fan of barbecue or are just starting your own barbecue journey, Southern Smoke offers a unique collection of recipes and stories for today's home cook.

    Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less

    By Melissa Joulwan

    Greenleaf Book Group LLC
    Paperback (250 pages)

    Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less
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    • Greenleaf Book Group LLC
    Product Description:
    Bursting with vibrant flavors and foolproof recipes, the third installment in the best-selling Well Fed cookbook series puts more than 125 complete—and crazy-delicious—paleo meals on your table in 45 minutes or less.

    With Well Fed Weeknights, author and mouthy paleo cook Melissa Joulwan brings her love for food and spirit of adventure to a knockout collection of weeknight recipes inspired by takeout classics, food trucks, and cuisines from around the world—all totally free of grains, dairy, legumes, and soy.

    Every meal is thoroughly tested and easy to make, with affordable ingredients you'll find at your regular grocery store. (No extra trips to specialty food stores required!)

    You won't mind skipping the drive-through or delivery when you can quickly cook meals like...
    • Bacon-Jalapeño Burger Balls
    • Thai Yummy Salad
    • Dirty Rice
    • Fried Chicken • Pizza Noodles
    • Sticky Orange Sunflower Chicken
    • Italian Hoagie Salad
    • Street Fries
    ... and so many more.

    All recipes include Melissa's popular ''You Know How You Could Do That?'' variations, as well as Cookup Tips to help condense cooking time with make-ahead items.

    You'll want to dog-ear the Mini Cookup page where you'll find step-by-step instructions for cooking six paleo kitchen staples in under an hour. Cook once, and fancy-up your meals all week long with cauliflower rice, zucchini noodles, homemade mayo, and more.

    Debuting in Well Fed Weeknights are fun and flexible Food Court Recipes: in-depth blueprints of your favorite dinner themes, like Meat & Potatoes, Burger Night, Velvet Stir-Fry, The Ultimate Salad Bar, and more, all offering basic techniques and creative variations to satisfy your personal cravings.

    Well Fed Weeknights is also packed with useful tips and how-to info including:
    How to eat in restaurants without abandoning good habits
    How to cook quickly and eat slowly
    Essential pantry foods for weeknight cooking
    The best kitchen tools for fast cooking
    Two months of sample menus
    A mobile shopping list for every recipe

    With fresh ingredients, flavorful spices and herbs, luscious sauces, and simple prep, Well Fed Weeknights is sure to become a lovingly splattered-and-bookmarked, go-to paleo kitchen companion.

    America's Restaurant Recipes


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