We review lots of cookbooks. Here are the posts of the ones that we really put through their paces. Full reviews and recipes and great food photography. Enjoy!
Wouldn’t you love a great recipe that is made just for two? Of course you would. TITLE: Cooking for Two – 2013 AUTHOR: Many. America’s Test Kitchen PUBLISHER: Cook’s Illustrated CUISINE: American • • • • • FEATURED INGREDIENT: THE CROCKPOT Trying to feature a single ingredient out of a recipe collection like this is [...]
{ 1 comment }
Can new tech play nice with comfort food cooking? TITLE: America’s Favorite Food AUTHOR: Many. Edited by, Nichole Aksamit PUBLISHER: Oxmoor House CUISINE: American/Comfort/Magazine • • • • • FEATURED INGREDIENT: IPHONE Our “Featured Ingredient” for this cookbook isn’t really an ingredient at all. But, it is one of the most important components of this [...]
{ 0 comments }
Simple, elegant & refined. Just the way a cookbook should be. TITLE: Canal House Cooks Every Day AUTHOR: Melissa Hamilton & Christopher Hirsheimer PUBLISHER: Andrews McMeel Publishing CUISINE: American/Comfort/Seasonal • • • • • Featured Ingredient: Duck Confit Duck confit (French: confit de canard French pronunciation: [kɔ̃.fi d(ə) ka.naʁ]) is a French dish made [...]
{ 0 comments }
Can meatless versions of European classics measure up? TITLE: The 30 Minute Vegan’s Taste of Europe AUTHOR: Mark Reinfeld PUBLISHER: Da Capo Lifelong CUISINE: Vegan • • • • • Featured Ingredient: Tempeh Tempeh (/ˈtɛmpeɪ/; Javanese: témpé, IPA: [tempe]), is a traditional soy product originally from Indonesia. It is made by a natural culturing [...]
{ 0 comments }
“Soup is the song of the hearth… and the home.” – Chef Louis P. De Gouy TITLE: Soup of the Day AUTHOR: Kate McMillan PUBLISHER: Weldon Owen CUISINE: Soup • • • • • Featured Ingredient: Stock or Broth? The difference between broth and stock is one of both cultural and colloquial terminology but [...]
{ 0 comments }
“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 Clementine The blood orange is a variety of orange (Citrus [...]
{ 0 comments }
“I’ll gladly pay you Tuesday for a hamburger today” – Whimpy TITLE: The Book of Burger AUTHOR: Rachael Ray PUBLISHER: Atria 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 [...]
{ 0 comments }
It’s hard to imagine another smell that says “summer” more than BBQ. TITLE: Slow Fire: The Beginner’s Guide to Lip-Smacking Barbecue AUTHOR: Ray “Dr. BBQ” Lampe PUBLISHER: Chronicle Books CUISINE: BBQ/Grilling • • • • • Featured Ingredient: Brisket Brisket is a cut of meat from the breast or lower chest of beef or [...]
{ 1 comment }
Foraging for your own meal is serious business. 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. It includes both purely freshwater populations, referred to Salmo trutta morpha [...]
{ 0 comments }
A 442 page home course in culinary skills. TITLE: Kitchen on Fire AUTHOR: Olivier Said & Chef MikeC PUBLISHER: Da Capo Lifelong CUISINE: Cooking Instruction • • • • • Featured Ingredient: Cooking School A cooking school or culinary school is an institution devoted to education in the art and science of food preparation. [...]
{ 0 comments }
Get smart with the Thesis WordPress Theme from DIYthemes.