Cookbook Reviews

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 [...]

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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 [...]

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  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 [...]

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  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 [...]

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Soup of the Day | Kate McMillan

by LH on 09/18/2012

  “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 [...]

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Jam On | Laena McCarthy

by LH on 09/06/2012

  “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 [...]

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The Book of Burger | Rachael Ray

by LH on 08/29/2012

  “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 [...]

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  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 [...]

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Trout Caviar | Brett Laidlaw

by LH on 08/22/2012

  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 [...]

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  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. [...]

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