REVIEW – Dishing Up New Jersey Cookbook

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Dishing Up New Jersey

• Author: John Holl
• Series: Dishing Up®
• Paperback: 288 pages
• Publisher: Storey Publishing, LLC (May 17, 2016)
• ISBN-10: 1612126669
• ISBN-13: 978-1612126661
• Cover price $19.95
• Purchase on Amazon

New Jersey native John Holl searched from Sussex County to Cape May to find the best recipes New Jersey has to offer, and the result is this rich and unique cookbook celebrating the foods, flavors, cultures, and traditions of the Garden State. These 150 recipes include dishes featuring New Jersey’s own produce — tomatoes, corn, cranberries, blueberries, apples — along with deep-fried boardwalk treats, late-night diner bites, and recipes contributed by casinos, bison and dairy farms, food trucks, old-school delis, famous bakeries, and more. You’ll find Pork Roll Surprise, Sautéed Ricotta Gnocchi, Cucumber Gazpacho, Ukrainian Holubtsi, Radish Bread, Dry Vegetarian Curry, Funnel Cake at Home, Tomato and Onion Salad, Thai Fish Cakes, Jersey Green Clam Chowder, Sunday Gravy, Saltwater Taffy, Traditional Amish Chili, Classic Lawrenceville Mac & Cheese, Kielbasa and Sauerkraut, Jersey Disco Fries, Jamaican Jerk Meatballs, Fresh Jersey Corn Cakes, Honey Thyme Caramel, Black and Blue Cobbler — and a classic Taylor Ham, Egg, and Cheese Sandwich. Beautifully photographed, this collection is the ultimate tribute to New Jersey’s best.

Chapters include:

• Rise And Shine
• Apps And Snacks
• Putting The Garden In Garden State
• Down The Shore
• The Main Event
• Sandwiches, Sauces, And Spreads
• The Melting Pot
• Sweet Treats
• Cocktails

Born and raised in New Jersey, I found this cookbook particularly interesting. It contained some dishes I have heard of and/or tried before, but it also contained a good number I had not. One of the things that makes the cookbook both interesting and fun is that it lists the restaurants the recipe either comes from or was inspired by. The reader will also find anecdotes, trivia and background information on the region and its foods. The recipes are all easy to understand and follow. Cooking time is not listed on its own so you will need to read through a recipe just to determine if you’ll have time to make it. Not all of the recipes have a photo, I’d estimate about a half of them do. But, the photos that are in there are terrific, mouthwatering in a number of instances. This cookbook would be a good choice for anyone that enjoys cuisine from the area or is interested in learning more about it and trying to make it themselves.