Order "Stop and Smell the Rosemary" today!

If you're a cookbook aficionado or culinary enthusiast who likes to collect cookbooks to read or just browse through I'm sure you will probably find in your collection at least one edition of a cookbook published by your local Junior League or other non-profit organization. Well, hang onto your whisks, because the Junior League of Houston, Inc. has published the ultimate cookbook in the non-profit arena.

Stop and Smell the Rosemary: Recipes and Traditions to Remember is truly a work of art in the cookbook field. Everything from the photography to the typeface was carefully chosen and created by Houston's very own creative people. The 500 recipes were submitted and each tested four times by volunteer women in the League. It was first released in September of 1996 and since then has sold more than 80,000 copies and counting. The book has also gained in reputation by winning several awards; in 1997, the Benjamin Franklin for Best Cookbook, the Small Press award for Best Cookbook and the Tabasco Awards for Best Community Cookbook of 1996.

The cookbook begins with several pages of entertaining ideas and sample menus put together from the selection of recipes; everything from a garden party for six to a holiday feast fit for royalty. (Editor's Note: I only wish that the page numbers had been listed along side the recipes for each menu as well as on some of the full-page photos. I hate having to hunt the index for the page numbers to find recipes!)

The chapters that follow include appetizers and beverages such as Pesto, Goat Cheese and Sun- Dried Tomato Torta, Ginger Shrimp Toast, and Frozen Bellini and Mango Margaritas. The salad chapter entices beginnings such as Toasted Walnut Salad and Spinach Dill Salad to main dish salads such as Chicken and Pecan Rice or Seafood Salad with Papaya Salsa. "Simple Pleasures" brings your tastebuds alive with The Best B.L.T. with Hill Country Basil Mayonnaise and soups such as Savory Red Pepper or a Smooth Black Bean Soup to make a special luncheon even better.

"Al Dente" is a chapter to be hailed by pasta loving gourmets everywhere. Rigatoni with Olives, Arugula and Herbs and Creamy Artichoke and Mushroom Penne are just two of the delicious offerings of pasta creations.

"The Main Event" is a chapter you will re-visit often for recipes and ideas for preparing special dinners. Some of my favorites are Rack of Lamb with Port and Rosemary Sauce; Honey Sesame Pork Tenderloin and Grilled Filet Mignon with Roasted Tomato and Oregano Sauce.

If red meat is not your pleasure, do not despair. The "Poultry" chapter will get your attention and with dishes such as Pesto-Stuffed Chicken Rolls, Lime Grilled Chicken with Mango Salsa, and Garlic Rosemary Cornish Game Hens your tastes will be satisfied.

Seafood lovers can also benefit from Omega 3 oils by re-creating Red Snapper with Tomato Caper Sauce; Parmesan-Crusted Catfish; Stir Fried Fish with Sweet and Sour Sauce or Grilled Salmon Steaks with Watercress Mustard Butter.

There are also recipes for side dishes and of course desserts to please the sweet-tooth members of your gatherings.

The Junior League of Houston, Inc. should indeed be congratulated on publishing such a beautifully designed cookbook for culinary enthusiasts to enjoy reading and using in their cooking repertoire.

Also, books may be ordered by calling the Junior League cookbook office at 1-800-432-2665.

Here is a sample recipe adapted from Stop and Smell the Rosemary: Recipes and Traditions to Remember.

Red Snapper with Tomato Caper Sauce

Serves 4

Tomato Caper Sauce:

3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 can (14 oz) chopped tomatoes
4 Roma tomatoes, peeled, seeded and diced
1/4 cup parsley, minced
3 tablespoons capers, rinsed and drained
2 teaspoons fresh oregano, minced
1-1/2 pounds fresh red snapper fillets, skin removed

For Sauce:

Heat oil in a medium skillet. Add onion and cook until transparent. Add garlic, tomatoes, parsley, capers and oregano. Bring to a boil. Reduce heat. Simmer covered 5 minutes. Remove lid and simmer 15 minutes more.

Heat oven to 450 degrees F. Place snapper in a lightly oiled baking dish. Top with sauce. Bake 12 to 15 minutes or until fish is cooked through.

_{Copyright © 2006 Ann Hall Every, CCP}