Author Archives: LH

Monday Books | National Breakfast Month


It’s the most important meal of the day.

The EggStravaganza - The Village Cafe, Siesta Key FL

On a consistent basis, breakfast is probably my favorite meal of the day. It’s not only because I enjoy breakfast foods. But, there is no hassle with breakfast. It just kind of happens without a lot of debate, prep time or hand wringing.

Two eggs over easy? No sweat. Pancakes, waffles or French toast? I’ll have that for you in a snap. A bowl of oatmeal? Even easier. See what I mean. No worrying about dressings, sauces, rubs or roasting times. You probably won’t even have to bust out that metric conversion chart you’ve been dying to use. Bummer.

September is National Breakfast Month. I’m not sure who made that designation, but, I fully support it. If, you’re looking to celebrate the occasion in a big way we can help. I’ve put together a Monday Book collection that will elevate your breakfast from ho-hum to glorious.

Bring on the bacon!

The Big Book of Breakfast: Serious Comfort Food for Any Time of the Day Breakfasts & Brunches (Culinary Institute of America) Williams-Sonoma Essentials of Breakfast & Brunch101 Breakfast & Brunch Recipes (101 Cookbook Collection)
Stonewall Kitchen Breakfast Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings Easy Breakfast & Brunch: Simple Recipes for Morning Treats Vegan Brunch: Homestyle Recipes Worth Waking Up For--From Asparagus Omelets to Pumpkin Pancakes
New Orleans Classic Brunches (Classics Series) 500 Breakfast and Brunch Dishes Joy of Cooking: All About Breakfast and Brunch Breakfast of Champions: A Novel

The Cookbook MANifesto

Yellow Rice, That’s Mighty Nice


A recipe journey ends in an unexpected place.

Basmati Rice

I have a friend who owns a great Indian restaurant in Sarasota Florida. It’s the kind of place that locals like to hang out. It’s a place where the food says a lot about the people who own it. Warm, comforting, welcoming. It’s an easy place to love.

They have a rice dish on their menu, Cranberry Cashew Pilaf. It’s described as “a rice concoction of sautéed onions, dried cranberries and cashew nuts.” What the description fails to mention is the addictive nature of the dish. At least for my wife. She’s wild about it.

Unfortunately for her, the recipe is a highly guarded secret. It seems a little silly. It’s not as if my non-cooking wife is going to attempt to turn our house into an Indian restaurant. Although, I’ll admit, I wouldn’t mind having that food around all the time.

These days you can find just about any recipe you want on the internet. From Thomas Keller’s famous Oysters and Pearls to a thousand world class meatloaf recipes that any grandmother would be proud of. It’s all there. Well, almost all of it.

A few weeks back we reviewed Bryant Terry’s new cookbook, The Inspired Vegan. Little did I know that contained in the pages would be the rice dish that I had been searching for. Bryant calls it, Yellow Basmati Rice. But, that title didn’t tell the whole story.

I made Bryant’s recipe as part of my cookbook review. One taste told me that I was one step (and two ingredients) away from a breakthrough. So, without further adieu…

Yellow Basmati Rice with Cranberries and Cashews

1 cup basmati rice (soaked overnight in water)
1 Tbsp. extra virgin olive oil
1 cup onions, diced finely
1/2 tsp. coarse ground sea salt
1 tsp. turmeric
1/4 cup dried cranberries
1/4 cup cashew pieces

Drain soaked rice into a colander. NOTE: I have made this dish twice. The first time through I didn’t have time to soak the rice overnight. So, I just rinsed it well in a fine mesh strainer. This method produced a finished product closer to what I was looking for. Soaking the rice gave it a distinct barley-like texture and feel when cooked. If you like that, then soak away.

In a medium saucepan, heat the olive oil over low heat. Add the onions and the salt. Sauté until well caramelized. About 10 to 15 minutes. I actually had to turn the heat up to medium to get the onions to caramelize in that amount of time. When the onions are browned add the turmeric. Stir for about 30 seconds to fully incorporate. Add the rice and cook for about 2 minutes stirring often. The mixture should start to smell nutty and all of the water should be absorbed.

Add 2 1/4 cups of water. Bring to a boil. Turn heat to low and cover. Cook for 50 minutes.

When rice is cooked. Remove from heat, add cranberries and cashews. Cover and set aside for about 10 minutes. Fluff with fork and serve.

Serves 4
Recipe adapted Yellow Rice, Bryant Terry, The Inspired Vegan. Da Capo Lifelong Books © 2012.

Here’s what you’ll end up with. Looks amazing, right?


Here’s the thing. Having the recipe is great. Make no mistake about it. Does it replace the experience you get dining at the restaurant? Not even close. So, I’m pretty certain that I’ll continue to take advantage of the fantastic food and hospitality that only the REAL thing can offer.

FYI – The restaurant that makes that delicious Cranberry Cashew Pilaf is Chutney’s, Etc. If you click here, you can drool over their menu online. If you’re in the area, be sure and stop on by and say hello. You’ll be happy you did.

Looking for a copy of Bryant Terry’s The Inspired Vegan? You can grab your very own by clicking the book cover below.

The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus

The Cookbook MANifesto | Buying, Using, Writing


When it comes to cookbooks, everyone could use a few handy tips.

The Cookbook MANifesto

During the past couple of years I have read through a small mountain of cookbooks. Some were great, the bulk were good and a few missed the mark. The range of publication quality ran the gamut from cookbooks as art to basic photocopied pages held together by a plastic comb binding. But, the thing that ties all of them together is what is contained on the inside. Specific directions on how to turn a sometimes disparate collection of common or obscure ingredients into a plate of food that will hopefully delight your palate.

The distinction between exceptional and poor is pretty obvious. The difference between great and good is far more subtle. And, it is influenced to a great extent by ones personal likes and dislikes. After all, if you don’t care for Paraguayan cuisine, even the definitive cookbook on the subject will be a difficult sell.

All this leads us to the Cookbook MANifesto. It’s hopefully, a thought provoking list of cookbook buying, using and writing suggestions. It is my personal cookbook observations distilled into one convenient place.

It’s also a living document. So, do be surprised if you find an addition from time to time. Hey, we all grow and learn. You can check it out be clicking below. Or HERE.

The Cookbook MANifesto

Monday Books | Corn



Last call for a sweet summer staple.

Summer Sweet Corn

It’s the time of year when the crop of sweet corn starts to wane. This has been an unbelievably tough summer for farmers. So supplies in some parts of the country have been gone for weeks. It seems this season your search for the perfect cob may be a little more challenging than in the past.

Usually, when I get an ear of fresh sweet corn the recipe is simple. A pot of boiling water, add a little sugar. Add ears. Boil for seven minutes. Enjoy!

I know that there are probably some of you out there who might be looking to get a little more out of your farm stand purchase. If that’s the case, I’m here to assist. I’ve rounded up a few titles that can help you put a new twist on a summer standard. Enjoy the last of the ears for summer 2012.


The Story of CornTotally Corn CookbookI Love Corn Corn Lovers Cookbook (Cooking Across America Cook Book Series)
Corn Recipes: The 10 Greatest Corn Recipes EverCorn: Roasted, Creamed, Simmered and More50 Chowders: One Pot Meals - Clam, Corn, & Beyond The Book of Corn Cookery
American CornThe Corn Cook BookThe Cornbread GospelsCorn: A Country Garden Cookbook (Country Garden Cookbooks)

Cookbook Man’s Cookbook CalendarThis Month’s Best Selling Cookbooks

Jam On | Laena McCarthy


“Happiness is like jam, you can’t spread even a little without getting some on yourself” – Unknown


TITLE: Jam On: The Craft of Canning Fruit
AUTHOR: Laena McCarthy
PUBLISHER: Viking Studio (Penguin)
CUISINE: Canning/Preserving

• • • • •

Featured Ingredient: Blood Orange or ClementineBy Eric Hill from Boston, MA, USA (Blood Orange) [CC-BY-SA-2.0 (], via Wikimedia Commons
The blood orange is a variety of orange (Citrus sinensis) with crimson, almost-blood-colored flesh. The fruit is smaller than an average orange; its skin is usually pitted, but can be smooth. The distinctive dark flesh color is due to the presence of anthocyanins, a family of pigments common to many flowers and fruit, but uncommon in citrus fruits. The flesh develops its characteristic maroon color when the fruit develops with low temperatures during the night.Sometimes there is dark coloring on the exterior of the rind as well, depending on the variety of blood orange. The skin can also be more tough and harder to peel than other oranges. [Wikipedia]

• • • • •

First Impressions
If you’re interested in making some homemade jam but know nothing about it, you’re in luck. This is a great beginner cookbook. The images are by Michael Harlan Turkell. There aren’t tons of them. But, the ones that are included are nice. Laena McCarthy is the Founder of Anarchy in a Jar. A great name! Easy step by step instructions that almost anyone could master. It will give you a good base of knowledge to really do your own thing. The topic seems hard. But, it is made easy by Laena.

• • • • •

What You’ll Find Inside (aka Table of Contents)
Laena’s Story
The Basics
Get Your Jam on: The Step-By-Step Guide
Jam and Jelly
Preserves, Marmalade and Chutney
Sugar-Free Jam and Fruit Butter
Pickled Fruit, Syrups and Shrubs
Laena’s Library
Laena’s Favorite Fruit Farms
Seasons of Fruit in the Northeast
Conversion Charts (more than one!)

• • • • •

I hope you like jammin’, too…

• • • • •

The Best of the Book (Our Favorite Recipes)

Really Rosie Jam Wild Blueberry Jam
Clementine Marmalade Mango and Lime Chutney
Peachy Keen Preserves Apricot Butter
Sun-Gold Tomato Jam Moroccan Preserved Lemons
Homemade Ricotta Cheese Grilled Rainbow Trout


I’ll admit it jam isn’t really my thing. But, there were a lot of recipes that had me thinking “hhmmm, I could really like that”. One of those was the Spiced Beer Jelly (p.76). It has beer in the title. That’s a good jam starting point for me.

• • • • •

Jam On: The Craft of Canning FruitSpecial Features
There is a super useful paring chart (p.84). It’s Laena’s Jam & Cheese Party. Cheeses paired with preserved fruit, meat, crackers, toast, nuts and fresh vegetables. This chart will take most of the guesswork out what to serve with your delicious jam. That is an area in which I would certainly be at a loss. There are two conversion charts. I guess for this topic I’ll let it slide. It seems to work out just fine.

• • • • •

Jam On can take you from novice to knowledged pretty quickly. I like that the recipes can easily be modified to suit your taste and personality. This would actually be great to do with your son/daughter to get them interested in the process. It would also make for a pretty fun party activity for all of the jam lovers on your friends list. If you have any interest in this topic at all, Jam On should be the first building block in your jammy library.

• • • • •

Culinary Expertise 5.0
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Jam On: The Craft of Canning Fruit

Resources, Links and Press
Anarchy in a Jar Website
Tasting Table Post – Anarchy in a Jar
Anarchy in a Jar Facebook Page
Listen To Laena on Let’s Eat In 

The Book of Burger | Rachael Ray


“I’ll gladly pay you Tuesday for a hamburger today” – Whimpy

The Book of Burger

TITLE: The Book of Burger
AUTHOR: Rachael Ray
CUISINE: Burgers

• • • • •

Featured Ingredient: Ketchup
Ketchup (also catsup, tomato sauce, or red sauce) is a sweet and tangy food sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices. The sweetener is most commonly sugar or high-fructose corn syrup. Seasonings vary by recipe, but commonly include onions, allspice, cloves, cinnamon, garlic, and celery. Ketchup is often used as a condiment with various, usually hot, dishes including french fries (chips), hamburgers, sandwiches and grilled or fried meat. Ketchup is sometimes used as a basis or ingredient for other sauces and dressings. [Wikipedia]

• • • • •

First Impressions
This cookbook is packed with burger variations. And, I’ll have to say, some pretty creative ones. The delicious dishes are accompanied by equally mouthwatering images courtesy of photographer, Romulo Yanes. Rachael breaks out over 200 burger related recipes. There is a ton of variety here. As you would imagine given the volume. It is broken down into some nice manageable pieces. For a burger fan, it’s a really page turner.

• • • • •

What You’ll Find Inside (aka Table of Contents)
Sandwiches & Dogs
Sides & Sauces
Burger Bash

• • • • •

I like mine with lettuce and tomatoes…


• • • • •

The Best of the Book (Our Favorite Recipes)

Chili Mac ‘n’ Cheese Burgers Spanikopita Burgers
The Gyro Burger Salmon Burgers with Tartar Sauce
Bistro Sliders ala Rachael Chorizo Sliders
Mexican Pulled Pork Sliders Deluxe Turkey Club Sliders
Deluxe Turkey Club Sliders BBQ “Bun”-Mi Sliders
Michigan Dogs with Cheese Sauce Creole Andouille Dawgs
Sloppy Cubanos Caesar Tots
Hot Dog Fries Honey-Dijon Potato Salad
Cuban Patty Melts with Yellow Mustard Slaw Pork Schnitzel Sandwiches with Chunky Apple and Onion Chutney


I told you there was a lots here to consider. I had a hard time whittling things down for you. There were some hands down, sure fire winners. The Drunken Burger with Stilton (p.18) combines some of my favorite things into one semi-neat package. The Ultimate Salami Burgers (p.52) are a decadent burger delight (watch Rachael make it here). I’m from Chicago, so, obviously the Chicagoan-Italian Roast Beef Heroes (p.182) hits the mark. It’s not quite Mr. Beef. But, then again, what is. Finally, the Jerk Burgers (p.99) and the Buffalo Joes (p.232) round out my best of the book.

• • • • •

Special Features
The Book of BurgerThis cookbook has a lot that’s “special” about it. First off it’s a “smart book”. It employs Microsoft TAG technology to unlock great additional features like how-to videos. Just scan and watch. The Burger Bash section has a bunch of burger recipes contributed by some pretty well known chefs. Here’s a short list, Spike Mendelsohn, Morimoto, Michael Symon, Bobby Flay and Chris Santos. Not too shabby. The book is splashed with some interesting burger related essays. All on different topics. But, tied together with a common burger theme. Lastly, Rachael has sprinkled in some of her personal tips on the bottom right corner of select pages.

• • • • •

This book has SO many great recipes. I should have just made the index my “best of” section. Great creative combinations make these burger recipes really sing. They are relatively easy to make. They’re certainly fun and would make for ideal party food. If you’ve got a lot of other burger books sitting around collecting dust here’s an opportunity. You can recycle some of those old titles to new homes and let Rachael Ray help you freshen up your burger repertoire.

• • • • •

Culinary Expertise 5.5
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Resources, Links and Press
Official Rachael Ray Website
The Food Network – Rachael Ray Page
Follow Rachael Ray on Twitter
Chicago Tribune Rachael Ray Interview

Monday Books | National Eat Outside Day


It’s tough to beat a picnic on a beautiful summer day.

A nobleman with his entourage enjoying a picnic. Illustration from a French edition of Le Livre de chasse de Gaston Phébus ("The Hunting Book of Gaston Phebus")

Al fresco dining, or as most people lovingly refer to it, the picnic. It’s a scene that has been happily played out millions of times over the centuries. And, with good reason. It’s fun!

Now, the outdoor meal has been honored with it very own day (if you can imagine). August 31st is National Eat Outside Day. And, what better way to celebrate this semi-minor holiday than with your very own picnic. After all, all we really need is an excuse, right?

So, to give the day it’s proper due, I’ve complied a list of fantastic cookbooks that will elevate your picnic. Your meal will be the talk of the ant colony. No longer with those tiny invaders thumbs their little noses at your offering. You will have a line that would turn any picnic green with envy.

Enjoy your day in the sun!

Picnic: 125 Recipes with 29 Seasonal Menus Picnics: Easy Recipes for the Best Alfresco Foods The Moveable Feast - A Picnic Cookbook for All Seasons The Great British Picnic Guide
It's a Picnic Picnic! Recipes and Menus for Outdoor Enjoyment Williams-Sonoma Entertaining: Outdoor Southern Living The Official SEC Tailgating Cookbook: The Best Eats for Celebrating College Football
Festive Picnics: Recipes, Crafts and Decorations for Outdoor Occasions Country Living Eating Outdoors: Sensational Recipes for Cookouts, Picnics, and Take-Along Food Good Food 101: Picnics & Packed Lunches The Deen Bros. Get Fired Up: Grilling, Tailgating, Picnicking, and More

This Month’s Best Selling Cookbooks Cookbook Man’s Cookbook Calendar

Slow Fire | Ray “Dr. BBQ” Lampe


It’s hard to imagine another smell that says “summer” more than BBQ.

Slow Fire: The Beginner's Guide to Lip-Smacking Barbecue

TITLE: Slow Fire: The Beginner’s Guide to Lip-Smacking Barbecue
AUTHOR: Ray “Dr. BBQ” Lampe
PUBLISHER: Chronicle Books

• • • • •

Featured Ingredient: BrisketBeef Brisket Chart
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef prime cuts. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue. [Wikipedia]

• • • • •

First Impressions
I’m a sucker of BBQ cookbooks, so, I’ll try my level best to be objective. It won’t be easy. Dr. BBQ (aka Ray Lampe), has near legendary status in the smoky sub-culture of BBQ. So, you’re learning from a true master of the grill. There are lots of beautiful color images by Leigh Beisch throughout the book. I just loved the books finished size. It made it very easy to keep it open while cooking. A big plus for me. Most recipes are contained to one page. Love the design artwork with the two-tone pages. There is a fair amount of reverse type. But, it is surprisingly easy to read.

• • • • •

What You’ll Find Inside (aka Table of Contents)
Tools & Techniques
Spices and Sauces
Ribs Rule the World
Pork, Glorious Pork
Beautiful Beef
The Birds
Anything But
The Necessary Side Dishes

• • • • •

It’s hard to resist Rhett & Link. I know what you’re thinking…

• • • • •

The Best of the Book (Our Favorite Recipes)

Superchicken Wing Rub Windy City Rib Tips
Competition-Style Pork Butt Homemade Pastrami
Smoky Skirt Steak Fajitas Smoked Flat-Cut Brisket with Coffee
Superchicken Smoked Wings Smoked Scotch Eggs
Planked Salmon with Soy-Honey Glaze Cheesy Mac and Cheese


Let’s just say that most of Ray’s recipes made my mouth water. Instantly! Were there one’s that rose above the crowd? But of course. The Roadside Barbecue Spareribs (p.56) seems like a recipe that most would be grill masters could easily tackle. I love Cuban food. So, the Cuban-style Leg of Pork (p.79), was an instant winner for me. It looks delicious. No lie. I’m making that soon. Keep an eye out here for the finished product. I know about the State Fair. And, I know about Disney. As you approach Frontierland, you can see a steady stream of people walking and eating. More like gnawing. They’re tackling giant, beautifully cooked turkey legs. It’s almost like they’re in some turkey induced trance. Anyway, if the State Fair Turkey Legs (p.129) come even close to those, then I say, “We have a WINNER!” Finally, the Bacon and Blue Cheese Coleslaw (p.161) would make a fine addition to any meal whether it was barbecued or not.

• • • • •

Special Features
Slow Fire: The Beginner's Guide to Lip-Smacking Barbecue I like the fact that recipe names are included in the table of contents. It makes it easy to see what you’re getting yourself into. I guess you could flip to the index. But, the index is never that great to navigate for something like that. There is a lot of info on tools, equipment and cooker types. That’s expected since BBQ isn’t like cooking in your kitchen. It requires special stuff. A great excuse for me to accumulate extra gadgets! There is a Table of Equivalents (p.176). I think it’s a conversion chart in sheep’s clothing. I really should stop obsessing about that.

• • • • •

Slow Fire, is a fun book. As, most BBQ/grill books are. There are some pretty intense ones on the market today. This one takes a much more laid back approach. That’s to my liking. The recipes here could keep your grill happy all summer long. Or, all year long depending on where you live. The recipes are of medium difficulty. Nothing that couldn’t be tackled by any would-be BBQ enthusiast. Ray is super creative. I like that. It’s not just another BBQ book. And, that’s good because it’s a pretty busy space. There are some truly unique recipes here that deserve your attention. This cookbook claims to be for beginners. And, lots of its elements are aimed at the novice. But, there is really something here for outdoor chefs of all experience levels. If you’re a near expert BBQer you needn’t turn your nose up at the thought of a beginner book. There is certainly something here for you too. So, dig out your pigtail, tongs and tin foil and get grilling!

• • • • •

Culinary Expertise: 5.0
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Slow Fire: The Beginner's Guide to Lip-Smacking Barbecue

Resources, Links and Press
Dr. BBQ’s Official Website
Follow Dr. BBQ on Twitter
Dr. BBQ’s favorite BBQ Joints
Slow Fire review: Top Ribs

Trout Caviar | Brett Laidlaw


Foraging for your own meal is serious business.

Trout Caviar: Recipes from a Northern Forager

TITLE: Trout Caviar
AUTHOR: Brett Laidlaw
PUBLISHER: Minnesota Historical Society Press
CUISINE: American

• • • • •

Featured Ingredient: Brown Trout
The brown trout (Salmo trutta) is an originally European species of salmonid fish. ItBrown Trout includes both purely freshwater populations, referred to Salmo trutta morpha fario and S. trutta morpha lacustris, and anadromous forms known as the sea trout, S. trutta morpha trutta. The latter migrates to the oceans for much of its life and returns to freshwater only to spawn.[2] Sea trout in the UK and Ireland have many regional names, including sewin (Wales), finnock (Scotland), peal (West Country), mort (North West England) and white trout (Ireland).

The specific epithet trutta derives from the Latin trutta, meaning, literally, “trout”. [Wikipedia]

• • • • •

First Impressions
Trout Caviar is a much a personal food journal as it is a cookbook. It reminds me a little of Girl Hunter by Georgia Pellegrini. But, with digging rather than shooting. It’s a tale of gathering and foraging. I must admit I wasn’t very familiar with the topic until I read through it. It’s a fantastic primer on the subject. I particularly love the way the stories are so intertwined with the dishes. They provide excellent context for the recipes. You’re not going to be wowed by the images. They are mostly black and white. There is a section of color photographs towards the middle of the book. The meat of this cookbook are the hearty and homey recipes. They are worth the price of admission.

• • • • •

What You’ll Find Inside (aka Table of Contents)
Vegetable Mains
Pasta and Pizza
Vegetable Side
Desserts and Drinks

• • • • •


Steve Oxley, master fly fisherman. Enough said.

• • • • •

The Best of the Book (Our Favorite Recipes)

Watercress Bacon Salad Sorrel Shallot Potato Soup
Summer Lake Trout Chowder Wild Mushroom Lasagna
Bacon Onion Tart Steak Tartare Maison
Confit of Fresh Ham Home Smoked Trout
Duck Confit Tacos Knife and Fork BOT (Bacon, Onion & Tomato)


I love to make my own gravlax or lox. The Lake Trout Maple-Spiced Gravlax (p.28) sounds really interesting. I have never attempted to cure anything but salmon. That always turns out amazing. So, that makes this a must try. The Popcorn Salad (p.43) sounds so unusual that it is hard to resist. Also, the Walleye Tacos (p.165) are sure to be a winner. I love fish tacos of all stripes. The ones that I have eaten have been made mainly with grouper, red snapper or some other with fleshed saltwater fish. Walleye would be a great substitution.

• • • • •

Special FeaturesTrout Caviar: Recipes from a Northern Forager
There are some great smoking tips here. Lots of notes on the do’s and don’ts of foraging for your own ingredients. Probably more don’ts. I’ve always thought you should probably take someone with a little experience with you on your first mushroom hunt. It seems to me the downside could be huge. There is a list of some helpful websites and books towards the back. Foraging doesn’t seem like a subject that tons of people will be well versed in. The resources are a nice addition.

• • • • •

This isn’t the type of cookbook that you’re going to turn to for your everyday meals. Unless, you’re a forager that is. But, it has a nice selection of unique recipes that would be great for a change of pace. I’m sure that Brett would be OK with you making these dishes even if you didn’t dig up your own fungi. Most of the recipes are reasonably easy to execute. The ingredients are a slightly tougher task. If you don’t have easy access to ramps or fiddleheads, you may want to find a reliable source before cracking the spine of this one. All in all, an enjoyable and delicious romp with nature.

• • • • •

Culinary Expertise 6
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Trout Caviar: Recipes from a Northern Forager

Resources, Links and Press
The Trout Caviar Website
Trout Caviar Review via Heavy Table
Follow Brett Laidlaw on Twitter
Minnesota Historical Society

Monday Books | Pie


It pretty hard to beat a fresh baked, homemade pie.

Apple Pie

It’s that time of year. Yes, that’s right, pie time. I know you have probably been enjoying all sorts of pies throughout the summer. Strawberry rhubarb comes to mind. Oh, and, the annual blueberry harvest has been baked into thousands of delicious pies.

But, there is still a bounty of pie to come. Namely, peach and of course America’s all time fav, apple. There are probably as many variations on the apple pie as you would care to count. American style, English and Swedish being the most popular versions. I won’t even broach the subject of apple cobbler or apple crisp. It might start a ruckus.

I think now is probably a pretty good time to show you some of the best guides to pie that money can buy. Oh, by the way, in case you’re interested, way in the beginning of this sites history, we reviewed a excellent pie cookbook. You can read our review of Nancie McDermott’s, Southern Pies: A Gracious Plenty of Pie Recipes From Lemon Chess to Chocolate Pecan right here.


Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie  Mrs. Rowe's Little Book of Southern Pies Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites Pies, Pies & More Pies!
Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented Pie & Tart (Williams-Sonoma Collection) Pie Apple Pie: 100 Delicious and Decidedly Different Recipes for America's Favorite Pie Vegan Pie in the Sky: 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers, and More   Perfect Pies: The Best Sweet and Savory Recipes from America's Pie-Baking Champion Southern Pies: A Gracious Plenty of Pie Recipes, From Lemon Chess to Chocolate Pecan James McNair's Pie Cookbook

We also did a short write-up on Isa Chandra Moskowitz and Terry Hope Romero’s Vegan Pie in the Sky a little while back. You can re-visit those comments here.

This Month’s Best Selling Cookbooks Cookbook Man's Cookbook Calendar