Monthly Archives: November 2011

Cookbook Daily: Eleven Madison Park

Cookbook Daily

Eleven Madison Park: The Cookbook

If you have you been lucky enough to dine at Eleven Madison Park then I don’t have to tell you what all the fuss is about. You already know.

For those of you who can’t make the trip to NYC, now you can have the next best thing. Well, maybe the third best thing (then next best thing would be some Eleven Madison Park food FedEx’d to your door for reheating).

If you’re up for the challenge, you can try your hand at replicating some of their fantastic dishes right in the comfort and closeness of your own kitchen. The book, Eleven Madison Park: The Cookbook offers up 125 tasty recipes for you to impress your friends and family with. And, trust me, they will be impressed.

Do you have an Eleven Madison Park fan on your holiday gift list? If you do, I think you can go ahead and mark that one done.

BUY IT! - Eleven Madison Park: The Cookbook

Author: Daniel Humm and Will Guidara
Hardcover: 384 pages
Publisher: Little, Brown and Company
ISBN-10: 0316098515

Cyber Monday, Cookbook Man Style

If you were looking for an old school start to the 2012 holiday shopping season then Black Friday was your day. The tradition requires you to battle big crowds of sometime less than good mannered shoppers, all scratching and clawing for the best deals. Staying up late and getting up early are all part of the drill.

But, if you’re looking for a more sane way to start crossing things off your holiday shopping list, one that doesn’t include the risk of being pepper sprayed or trampled at a department store, then Cyber Monday is your launch day. It’s the day when you can sit back and let your fingers REALLY do the walking.

There have been so many great cookbooks released in 2012. But, this past year will be known as the year when the digital cookbook found it’s way into kitchens around the world. Up until now, we’ve all played with an app here and there, but, a real, functional, working cookbook hadn’t reached the point of mass acceptance. Suffice it to say, it has.

It seems only fitting that for this Cyber Monday that we give you a list of some of the best eCookbooks on the market. So, we’ve put a little visual aid together to help get you going. Ready? OK… Point, click, shop, cook.

Mastering the Art of French Cooking, Volume 1 Hungry Girl 300 Under 300: 300 Breakfast, Lunch & Dinner Dishes Under 300 Calories Peas and Thank You Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking The Pioneer Woman Cooks: Recipes from an Accidental Country Girl Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule Essentials of Classic Italian Cooking How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments Cake Pops Plenty: Vibrant Vegetable Recipes from London's Ottolenghi Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine Guy Fieri Food: Cookin' It, Livin' It, Lovin' It I Love Trader Joe's College Cookbook: 150 Cheap and Easy Gourmet Recipes

Of course this is just the start of our holiday gift giving suggestions. We’ll be posting more great ideas for every cook on your list. Keep your eyes peeled.

Let The Holiday Cookbook Shopping Begin!

2012 Cookbooks Holiday Shopping

The bell has officially sounded on the 2012 holiday shopping season. And, as always, cookbooks are sure to be at the top of a lot of folks Santa wish list. In the weeks ahead we’re going to feature all kinds of great cookbook gift giving ideas for you.

But, until then, we don’t want you to miss out on your little piece of Black Friday. We’ve put together some early shopping ideas to get you in the holiday spirit. You can check them out by clicking below.

Ready, set, shop…

Texas Tamale Time


Can you get a REAL tamale fix via UPS?

The Texas Tamale Company

I’m just going to come right out and say it right at the beginning of this post so there’s no confusion about where I stand. I have a serious love hate relationship with the tamale. I’ll probably need to elaborate.

As a dish in the Mexican/Tex-Mex cuisine food group, I love tamales. As a dish that I’m going to try and construct (yes, that’s the right word) in my own kitchen, I hate tamales. Hate may be a little strong, but, they’re a BIG hassle for sure.

Back about six or seven years ago a friend bought me a great Tex-Mex cookbook, The Tex-Mex Cookbook: A History in Recipes and Photos. If you haven’t seen it you should. It’s a fantastic cookbook with lots of delicious dishes.

He thought that I should take on a tamale recipe for his sons birthday. Our families were going to get together to celebrate and tamales would be different and fun. That was his pitch anyway.

To say that I have a minimum of experience cooking Mexican or Tex-Mex cuisine would be a ridiculous overstatement. Your basic taco or burrito recipe was about the extent of my expertise at the time. But, even with a glaring lack of experience, I thought what could be so tough about a tamale. I’d eaten a mountain of them in the past and they seemed simple enough. I didn’t realize at the time how wrong I could be.

I’m not going to bore you with all of the gory details. You have better things to do with the next sixty minutes of your life. Let’s just summarize by saying, 1, the basic recipe is for 200 tamales! 2, it took me two entire days to make half the recipe. 3, I know why you need a bunch of family or friends to help make these things. In the end, they turned out fantastic. But, I think it’s a first and final tamale performance for me.

So, what to do now. I have tamale cravings from time to time. I could go to my local Mexican joint. They have good tamales. But, there is another option. And, it’s a delicious one.

How would you like to have a kitchen that has all of the aroma of freshly made tamales without the forty hours of work? Wouldn’t it be great if someone else did all the hard work for you? The Texas Tamale Company makes that scenario a reality.

You may have seen them on the Food Network or the Today Show. If you missed it, here’s a peek.

The Texas Tamale Company on Road Tasted

The great folks down there in Houston Texas were nice enough to send over a box of their world famous tamales for me to check out. And, boy, what a treat!

The package directions call for steaming or microwave. For me that choice was pretty obvious, steam. I stacked them in a steamer basket and 15 to 20 minutes later they were hot and ready to eat. They were super easy to cook. And, the added benefit of steaming was that amazing tamale smell that fills your house.

We used a little of their homemade Queso and some green and red salsa for toppings.

The Texas Tamale Company

We sampled a trio of beef, pork and chicken tamales. The beef was the spiciest. It had a great combination of flavors and had some nice zip. The pork and chicken seasonings seemed to be a little less up front. They were still great, but, the flavor was a little more delicate.

All three steamed up nice. The pork and chicken seemed to hold together a little better once they were unwrapped from the corn husk. But, we had no problem eating any of the three. And, we ate lots!

Here’s another look.

The Texas Tamale Company

The Queso was a great addition. It came in a boil bag. So, you just throw it into a pot of boiling water for about 15 minutes or so. Clip the corner of the bag and you’ve got a great tamale topping! There was just the right amount of spice to the Queso. It didn’t take over the entire plate.

OK, by now you’re saying. “maybe I could ship some of these to my tamales loving friends for the holidays”. Yes you could. And, they would be happy. The Texas Tamale Company website makes it easy.

So, here are your choices. spend two complete days making tamales in your hot kitchen. Or, let the world famous Texas Tamale Company do all the hard work for you. This leaves you with the easy part, enjoying!

The Texas Tamale Company

The Texas Tamale Company provided the product for our tasting at no cost to us. We were not compensated in any way to write this review. Thought you should know.

Ching Delivers Great Chinese


I had always assumed that Chinese cooking was beyond difficult. It’s not.

Ching's Everyday Easy Chinese: More Than 100 Quick & Healthy Chinese Recipes

It seems like every city and town, whether large or small has a Chinese carryout restaurant. Even if there is no sizable Asian population. Americans love their Chinese carryout. And, I’m no exception.

When I lived in Chicago I had my favorite, The Dragon Inn. As far as places like this go it was pretty swanky. A nicely appointed dining room with heavy red drapes and chairs to match. It was dimly lit with Chinese screens separating parts of the room. There was a small cocktail lounge off the waiting room. An old television behind the bar showed game shows or sports depending on the time of day. But, most importantly, they served great Chinese food.

Or, at least that was my considered opinion. Granted, I had a pretty limited frame of reference. I had never been to a country where this type of food was considered home cooking. And, there were only two other Chinese places in town. It tasted delicious, so, that was my criterion.

I also had a favorite dish (and still do). Shrimp with Lobster Sauce. This was the dish that all the other Chinese restaurants of my future would be measured by. I have consumed a LOT of different versions of this dish (probably too many). So far, not one has come close to the gold standard. It’s just possible that my bar might be a little high.

I love the cuisine, but, never dared to try my hand at it. I figured the “exotic” ingredients and prep methods would do me in. But, as I have just discovered, this couldn’t be farther from reality. It seems I’ve been cooking lots of other types of dishes at home just because I assumed they would be easier. They’re not.

How could this lifetime illusion of difficulty be shattered in one moment? The answer, Ching. More specifically Ching-He Huang. It seems that all of the magic that happened back in the kitchen of the Dragon Inn wasn’t really magic at all. Ching’s Everyday Easy Chinese: More Than 100 Quick & Healthy Chinese Recipes, lifts the curtain to reveal just how easy it is to make your own Chinese carryout. And, trust me, it’s a snap.

Beef with bean sprouts and scallions

After paging through the entire book looking for something that a beginner Chinese chef could make, I was struck by one thing. ALL of these recipes can be easily executed by a beginner Chinese chef. The word easy in the title wasn’t a come on. There being no Shrimp with Lobster Sauce (I was only mildly disappointed). I opted for the Beef with bean sprouts and scallions.

Bean Spouts

All of the ingredients are easy to gather from your local supermarket. No real super specialty items here. They had some great looking spouts the day I shopped.

Here’s How To Do It

9 oz. beef sirloin, fat removed and cut into ½ inch slices
1 Tbsp. peanut oil
5 oz. bean sprouts
1 tsp. cornstarch mixed with 1 Tbsp. of water
2 scallions, chopped fine

Ingredients – Marinade
2 cloves garlic, crushed
2 Tbsp. ginger, peeled and grated
2 Tbsp. light soy sauce
1 tsp. dark soy sauce
1 tsp. light brown sugar
2 Tbsp. Mirin

Mix all of the marinade ingredients in a large bowl. Add the sliced beef and mix well to coat. Cover the bowl with plastic wrap and let it marinate for about 20 minutes.

Heat a wok (or large skillet) over high heat just until it starts to smoke. Add peanut oil. Remove beef from bowl and reserve the marinade. Cook beef in wok for about 2 minutes.

Add the bean sprouts, reserved marinade and the cornstarch mixture. Toss together and cook for an additional minute. Stir in the chopped scallions. Transfer to a serving plate and serve immediately.

Serves 2

Beef with bean sprouts and scallions
Recipe, Beef with bean sprouts and scallions. Ching’s Everyday Easy Chinese: More Than 100 Quick & Healthy Chinese Recipes, with permission from William Morrow, copyright © Ching-He Huang 2011.

The recipe suggest serving this with jasmine rice. But, as long as I was going this far, it was impossible to pass on a little homemade fried rice. I made Ching’s recipe for Egg and asparagus fried rice. It was unbelievably easy and amazingly light and delicious.

Egg and asparagus fried rice

Not bad for a rank amateur! If I could have scooped my finished product into a couple of cardboard cartons. Stapled them inside of a brown paper bag with a few packets of soy sauce and mustard and added two fortune cookies, you would never be able to tell the difference between me and the now defunct Dragon Inn. I’m not joking.

The bottom line. Now that the secret is out and I know how easy and delicious my own homemade Chinese food is I have mixed feelings. One part of me wants to go back to believing that my Shrimp with Lobster Sauce was created using some ancient, eastern culinary techniques and obscure, nearly impossible to find ingredients. The other side of me is happy that I can now have my Sunday Chinese carryout and not have to miss part of the football game to pick it up. Thank you Ching.

BUY IT! - Ching's Everyday Easy Chinese: More Than 100 Quick & Healthy Chinese Recipes

BUY IT! - Ching's Everyday Easy Chinese: More Than 100 Quick & Healthy Chinese Recipes

Author: Ching-He Huang
Hardcover: 240 pages
Publisher: William Morrow Cookbooks
ISBN-10: 006207749X

Cookbook Daily: Momofuku Milk Bar

Cookbook Daily

BUY IT! - Momofuku Milk Bar

Are you a fan of unusual, but, amazingly delicious desserts? That’s not a trick question. Does Pecan Crack Pie sounds absolutely addicting to you? Then you’re reading the right post.

Christina Tosi, one of the most innovative dessert creators out there today is going to share some of her secrets just with you! Now you can scratch that craving for a Compost Cookie and not have to leave the comfort of your own kitchen.

The Momofuku Milk Bar is over 250 pages of Christina’s personality and invention. Not too mention page after page of irresistible sweet treats.

Imagine treating your guests (or yourself for that matter) to a big glass of the Momofuku Milk Bar’s signature Cereal Milk™. That is sure to get the conversation started.

If you’re looking to get a jump on the holiday gift buying season. This would be right at the top of any bakers wish list.

Author: Christina Tosi
Hardcover: 256 pages
Publisher: Clarkson Potter
ISBN-10: 0307720497

BUY IT! - Momofuku Milk Bar

Out This Week: Eleven Madison Park, eCookbooks and Meat

Out This Week: Nov. 14 to Nov. 20, 2011

BUY IT! - Eleven Madison Park: The Cookbook

Some nice titles coming to shelves in this week. The Eleven Madison Park cookbook comes out in digital format.

There are a couple of great looking books on the hot topic of butchering meat and artisan sausage making.

The major holiday shopping season will get underway a week from Friday. Here’s your chance to get a little jump on the crowds. You can just sit back in your comfy chair and point and click. Any of the cookbooks below will be almost magically transported to the destination of your choosing. Couldn’t be easier.

Here we go!

Monday, November 14, 2011

Great British Food Revival: the Revolution Continues


Tuesday, November 15, 2011

The Arthur Avenue Cookbook: Recipes and Memories from the Real Little Italy (KE)
Cookbook Man TOP PICK The Food52 Cookbook (KE)
Home Cooking with Jean-Georges: My Favorite Simple Recipes (KE)
Cookbook Man TOP PICK Livin’ Lean with Trader Joe’s
The Parchment Paper Cookbook: 180 Healthy, Fast, Delicious Dishes!
Riverstone Kitchen Cookbook


Wednesday, November 16, 2011

80 Bread Machine Best-Ever Recipes
The Food & Cooking of Hungary: 65 classic recipes from a great tradition
Fresh & Easy Kosher Cooking: Ordinary Ingredients -Extraordinary Meals
The Sausage Book: The Complete Guide to Making, Cooking & Eating Sausages
Cookbook Man TOP PICK Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork


Thursday, November 17, 2011



Friday, November 18, 2011

Cookbook Man TOP PICK Eleven Madison Park: The Cookbook (KE)


Saturday, November 19, 2011



Sunday, November 20, 2011


If you would like to see what new cookbook releases are coming up in the months ahead, you can check out the Cookbook Man Cookbook Calendar.

Cookbook Man TOP PICK A Cookbook Man Top Pick
(KE) Kindle Edition

Everybody Loves Lamb

It’s easy to make and soooo good.


I never could understand people who didn’t like lamb. Let me restate. I never could understand carnivores that didn’t like lamb. If you pursue a vegan lifestyle, then I completely get it.

But, for those of us who occasionally indulge in a piece of red meat, lamb is a special treat. It’s fantastic, earthy flavor tops beef any day. After enjoying a hearty lamb based meal, beef or pork seem downright boring and nearly flavorless. Especially pork.

How easy is it to put some great lamb on your table? Plenty easy.

Here’s how to do it:

8 lamb rib chops, trimmed
Olive oil
Salt and pepper

About 30 minutes before your ready to cook, take your chops from the fridge. Brush lightly with olive oil and season liberally with salt and pepper. Preheat your grill. If you are using a charcoal grill make a two stage fire. If you’re using gas, heat one of your burners on low.

When grill is hot, place chops on cooking grate. Grill first side about 2-3 minutes. Flip chops and move them to the cooler part of the grill. Cook about 2-4 minutes longer or until done to your liking. Let stand about 5 minutes before eating.

Tip: Don’t cover when standing. They’ll continue to cook while off the heat and covering them will really keep them cooking. I like my lamb chops with garlic rosemary roasted potatoes.

Serves 2

Lamb Chops

What kind of a Cookbook Man post would this be without some handy dandy lamb resources? Well, not a very good one that’s for sure. So, in the interest of public service, here’s a bunch of great books to get you started on your own lamb-tastic dinner creation.

How to Roast a Lamb: New Greek Classic Cooking
The Supper of the Lamb: A Culinary Reflection
The Butcher’s Guide to Well-Raised Meat
Sunday Roasts
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
The Complete Meat Cookbook (KE)
Luscious Lamb: The Ultimate Collection of the World’s Finest Lamb Recipes (KE)

Cookbook Daily: The Food52 Cookbook

Cookbook Daily: The Food52 Cookbook

BUY IT! - The Food52 Cookbook

The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks is out. It has been one of the years most hotly anticipated releases. At least in the online food community. Now it can be yours.

Between cookbook Author and Food52 founder Amanda Hesser and her collaborator, Merrill Stubbs, how could this book be anything but great? It couldn’t be.

Amanda obviously has the right stuff to pull off just about any cooking project she could set her mind to. The James Beard award winning author has created a resource that should help any home cook step up their game a notch or two.

We’ll get around to a big, old, full review of Amanda’s book a little further down the road. Until then, if you have tried any of the 140 recipes, let us know how they turned out.

Author: Amanda Hesser & Merrill Stubbs
Hardcover: 448 pages
Publisher: William Morrow Cookbooks
ISBN-10: 006188720X

BUY IT! - The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks