Feastivals Cooks at Home

Table of Contents

I. To Your Good Health
Information on food sources, food safety, choosing food that is healthful as well as delicious.

II. From Feastivals' Pantry
Basic recipes that recur throughout the book as components of other dishes.

III. Taste Teasers / Crowd Pleasers
Features appetizers and plated first courses.

IV. Soup, Beautiful Soup
Delicious soups for starters or light meals.

V. Fresh and (Not Always) Green
(Salads)
Features Feastivals' Philosophy of Salads, a formula for creating a million and one different salads, and more.

VI. One-Dish Feastivals
Seven spectacular dishes that are a complete meal in themselves.

VII. Think Fish!
Features easy-to-make recipes for everyday (as easy as boneless, skinless breast of chicken) as well as impressive dishes for company dinners.

VIII. The Magnificent Obsession
(Meat and Poultry)
Spectacular but easy dishes for everyday and celebrations.

IX. Harvest the Earth
(Vegetables and Grains)
Especially delicious suggestions for meatless meals, as well as divine side dishes.

X. Bread Basics
Delicious and healthful, there's nothing so welcoming as home-made bread!

XI. Divine Desserts
Delectable endings for fabulous feasts.

XII. Wine Wisdom
Basic wine education for everyone, as well as great everyday wine suggestions.

Sample Recipe from the Book

Falafel-Crusted Salmon on a bed of Spinach

This is a "restaurant-style" dish that is easy to make at home.� It�s a very popular choice for my Cooking Class Parties, because almost everyone likes salmon.� Everyone also wants to be able to present an impressive and delicious meal to family and friends with as little effort as possible.

makes 6 servings

2 salmon fillets, about 1 pound each, skin removed
Dijon mustard
1 cup "Fantastic Falafel" mix
�teaspoon freshly ground black pepper
�teaspoon freshly ground cumin
Extra virgin olive oil (to film the pan)
2 additional tablespoons extra virgin olive oil
1 medium sized onion, chopped
2 bags (10 ounces each) fresh spinach, stemmed, well washed and dried
3 cloves garlic, finely chopped
1 teaspoon grated fresh ginger
4 tablespoons balsamic vinegar

1. Cut each salmon fillet into 3 equal servings.� Put a thin coat of mustard on top of each piece.
2. In a small flat bowl or plate, blend falafel mix with pepper and cumin. Place both the fish and falafel plates near your cooking surface.
3.  Film a large non-stick skillet with the olive oil over medium-high heat.� Dip the mustard side of each piece of salmon in the falafel mixture. Shake off excess and place in the hot oil, crumb-side down.� Cook until almost done (and well browned) before turning the pieces over (about 4 minutes). Cook about 4 more minutes.� Remove to a warm platter and keep warm.
4. Add about 2 tablespoons olive oil to the skillet and saut� the onion until soft (about 4 minutes). Add the garlic and ginger and saut� briefly.� Add the well-dried spinach to the pan and cook until wilted. When the spinach is almost dry, add the balsamic vinegar and toss gently to coat the spinach.
5. Divide the spinach among 6 individual plates and arrange the salmon on top.� Serve at once.

What People are Saying About Feastivals Cooks at Home

"With teacher June Jacobs as your guide, you never need to worry about giving a dinner party. Her enthusiasm for cooking is contagious, and in her book, Feastivals Cooks at Home, she provides everything you need for easy, elegant entertaining - from clearly-written, creative recipes to reliable wine suggestions."

Barbara Pool Fenzl, CCP
Owner, Les Gourmettes Cooking School, Phoenix, AZ
Author, Southwest the Beautiful Cookbook (Collins San Francisco, 1994) and Savor the Southwest (Bay Books, 1999)
Host of PBS series "Savor the Southwest"
Past President of IACP

"Cooking with Feastivals in the kitchen is like having June Jacobs as your own personal teacher. She shares insights from her classes and invaluable tips that encourage success with each recipe. Among my favorite recipes are Proven�al Chicken in the Pot and her Fresh Peach Ice Cream."

Antonia Allegra, CCP
Director, Symposium for ProfessionalFoodwriters
Author, Napa Valley, The Ultimate Winery Guide
Past President, IACP

"Feastivals Cooks at Home is one of the most informative and irresistable cookbooks you will find. I especially found the recipes to be uncluttered and accessible to all home cooks. It is truly an encyclopedia of food."

Judy Zeidler Author of The Gourmet Jewish Cook, The 30-Minute Kosher Cook and Master Chefs Cook Kosher

"Feastivals Cooks at Home is a cookbook that you will love to cook from. It is packed with doable recipes ranging from favorite classics to timely treats. Especially useful are June's Teacher's Tips, Wine Tips and hints for healthy eating. This is a book that promises to be used over and over again."

Carole Walter, CCP
Author of Great Cakes and Great Pies and Tarts