Tag Archives: meat

Pure Beef | Lynne Curry


There is beef and then there is PURE BEEF!

Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut

TITLE: Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut
AUTHOR: Lynne Curry
PUBLISHER: Running Press

• • • • •

Featured Ingredient: Porcini Mushrooms
Prized as an ingredient in various foods, B. edulis is an edible mushroom held in highDried Porcini Mushrooms by Andrew Shansby regard in many cuisines, and is commonly prepared and eaten in soups,pasta, or risotto. The mushroom is low in fat and digestible carbohydrates, and high in protein, vitamins, minerals and dietary fibre. Although it is sold commercially, it has not been successfully grown in cultivation. Available fresh in autumn in Central, Southern and Northern Europe, it is most often dried, packaged and distributed worldwide. Keeping its flavour after drying, it is then reconstituted and used in cooking. B. edulis is one of the few fungi sold pickled. The fungus also produces a variety of organic compounds with a diverse spectrum of biological activity, including the steroid derivative ergosterol, a sugar binding protein, antiviral compounds, antioxidants, and phytochelatins, which give the organism resistance to toxic heavy metals.[Wikipedia]

• • • • •

First Impressions
This is a substantial cookbook. It contains information, not fluff. The distinct two part division makes for easy navigation. Part one includes prep techniques. There is a beef guide and lots of beef related info. Part two contains the recipes. They are printed in a burgundy color with green highlights and titles. It’s not distracting, but, an interesting choice. Sixteen bold, colorful Images by David Reamer are in one group located in the center of the book. It’s printed on a high quality bright white, gloss stock which has a nice silky, easy to handle feel.

• • • • •

What’s Inside (aka Table of Contents)
Part I
How Grass Becomes Beef
What’s the Beef?
How to Cook Like a Butcher
Part II
Great Ground Beef
Slow Simmered Feasts
Global Beef Cuisine
Steaks Done Right
Winning Roasts
Pure to the Bone
Simple Homemade Charcuterie

• • • • •

Honestly, is there anything better than cats singing about their love of beef? I think not. Enjoy!

• • • • •

Best of the Book (Our Favorite Recipes)

Poor Man’s Beef Wellingtons Pure Beef Meatloaf
Whiskey Pot Pie Korean Barbecue
Mixed Grill Chimichurri Steak Stroganoff
Dutch Oven Barbecue Short Rib Rendang
Porcini-Rubbed Tenderloin with Saba Sauce and Braised Lentils New England Simmered Supper with Whole-Grain Mustard
Grassfed Pot Roast with Parsnips, Carrots and Fingerlings Rib-Eye Steaks and Grilled Romaine with Hot Tomato Vinaigrette


When you pack a cookbook with this many beef recipes there is going to be a lot of drooling. It was unbelievably hard to pare down the recipe list for this review. But, alas, we can’t list them all. Yes, there were a number that worked their way to the top of the heap. For example, I’ve always wanted to try my hand at homemade sausage making. Not Italian or breakfast sausage, but, salami or pepperoni style. The Deli-Style Salami (p258) seems like a recipe that I could tackle without a mountain of problems. Oil poaching fish is a common preparation these days. But oil poached meat? The Olive Oil-Poached Steaks with Thyme (p179) gets a huge thumbs up.

Chicken fried anything is OK by me. So, the Chicken Fried Steak with Buttermilk Gravy (p182) is a natural. Lastly, if the words “roasted” and “marrow” appear together in the same recipe title, it’s immediately in the running for a gold medal. The White Truffle Risotto with Roasted Marrow Bones (p247) meets that requirement and more.

• • • • •

Special Features
Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every CutThere are lots and lots of specials in this book. Most of them are contained in part one. It’s a great beef primer; they’ve titled one callout section, Cow 101. One of the more interesting and unique features is a guide on How to Taste Artisan Beef. It’s accompanied by a beef tasting scoring sheet. Apparently, the Food Innovation Center Experiment Station, located in Portland, is into this kind of thing. It’s good news for us! A detailed guide to cuts of beef is included and expected. The butchering section is a great how-to on slicing and dicing any cut of beef without mangling it into an unrecognizable form. A pairing list includes not wines as you would expect, but, garnishes, sauces, spices and herbs. Very handy. The rear of the book has some online beef resources. Thankfully, no measurement conversion chart taking a two page spread at the back.

• • • • •

For beef and beef lovers this book is more than a home run, think grand slam here. It contains about everything you could possibly need or want on the subject. I usually find single topic cookbooks to be a little on the dry side. Not true with Pure Beef. Page after page has beefy information you can use day in and day out. That old Wendy’s question is finally answered once and for all. Where’s the beef? Here’s the beef!

Culinary Expertise Required: 5
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut

Cookbook Giveaway! Yes, you read that right. I’ve got an extra copy of Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut to giveaway. Just click below and drop us an email. Tell us why you deserve Lynne Curry’s joyous ode to beef.


Links, Resources and Press
Lynne Curry’s Website
Seattle Times Review of Pure Beef
Perseus Books
The Artisan Beef Institute

A Brisket By Any Other Name

Poitrine, bringa, bryststykke. No matter how you say it, it’s still a brisket.

BUY IT - The Brisket Book: A Love Story with Recipes

WARNING: This book is not suitable for vegetarians, vegans or herbivores of any stripe. However, if you love slow cooked, tender and delicious meat, grab a plate and get your fork!

It’s a cut of meat that slices across ethnic and cultural lines. A specific cut of meat. Not just a burger or a steak, it’s more than that. At first blush you would think, “How many ways could you possible cook that?”. You would be surprised.

In Texas, it is held aloft as a piece of BBQ lore and legend. Worthy of a battle for a medal, trophy or plaque. On St. Patrick’s Day, we can’t get enough of it served with a side of cabbage, potatoes and maybe a Guinness (or two). It has starring role on the other side of the world in Vietnamese Pho. And, it’s nearly impossible to imagine any Jewish holiday without a moist and flavorful brisket served on a big platter to a waiting table of family and friends.

Stephanie Pierson affectionately calls her cookbook a “love story with recipes”. When The Brisket Book hit my desk I thought, “OK, here’s another collection of the same re-tread brisket recipes”. Boring… This is a prime example of why you shouldn’t jump to conclusions. It is not possible to have been more wrong. Boring is the last thing this cookbook is.

I thought I knew about brisket. After all, I have cooked a small truckload of them. But, what I didn’t know about this versatile cut of meat could, well, fill a book. And Stephanie filled it up!

I love the list of “50 Things About Brisket That People Can Disagree About”. Example: #5 Electric Knife? You may as well give one person a can of gasoline and the other person a match and see how long it takes them to set each other on fire. People are just that insane about the topic.

Of course, I have to cook one of these versions. I opted for Chef Todd Gray’s, Classic Braised Beef Brisket. Anything classic should be a good test.

Here’s How To Do It

Classic Braised Beef Brisket

2 Tbsp. salt
1 Tbsp. smoked paprika
1 Tbsp. mustard seed
1 tsp. fresh ground black pepper
1 3lb beef brisket, trimmed
2 Tbsp. vegetable oil
2 sprigs rosemary
2 sprigs thyme
3 cloves garlic, crushed
1 quart veal stock
1 cup dry red wine
½ cup balsamic vinegar

Pre-heat oven to 350⁰. (Note: the recipe in the book does not specify an oven temperature. I used 350⁰, it seemed safe)

Mix together the salt, paprika, mustard seed and pepper in a small bowl. Rub the brisket all over with the spice mixture. It will look like this.

Classic Braised Beef Brisket

Heat the oil in a heavy skillet over medium high heat until hot. Brown the brisket evenly on both sides. About 5 to 7 minutes per side.

Classic Braised Beef Brisket

Transfer the browned brisket to a large oven proof baking dish or Dutch oven. Add the rosemary and thyme sprigs. Also, add the garlic, stock, wine and vinegar. Cover the dish with heavy-duty aluminum foil. Bake in the oven until fork tender. About 3 to 4 hours.

When the brisket is cooked, transfer to a cutting board and cover with foil. Strain cooking liquids into a pan and reduce over medium heat to about 2½ cups. Slice the brisket against the grain and drizzle with the sauce.

Serves 6

Classic Braised Beef Brisket
Recipe adapted Classic Braised Brisket, Chef Todd Gray. The Brisket Book, Stephanie Pierson, Andrews McMeel Pub.

TIPS: I used beef stock instead of veal stock. It still turned our fantastic. This is a super easy brisket recipe. A home chef of any skill level should have no problem at all impressing their family and friends with their brisket expertise.

The Bottom Line: This book hits all the right notes. Not only is it a great collection of new (and old) brisket preparations, but, it also serves as a great resource. It’s a fun read. The contributions from professional and amateur chefs make it interesting on a lot of different levels. Writing a single subject cookbook can be tricky. Stephanie avoids the common mistakes that make these types of books a little on the dry side. Well done!

BUY IT - The Brisket Book: A Love Story with Recipes

Author: Stephanie Pierson
Hardcover: 224 pages
Publisher: Andrews McMeel Publishing
ISBN-10: 1449406971

BUY IT - The Brisket Book: A Love Story with Recipes


If you like The Brisket Book, here are few books from the Cookbook Man’s list that might interest you.

Backyard BBQ: The Art of Smokology Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue Texas Eats: The New Lone Star Heritage Cookbook, with More Than 200 Recipes Big Green Egg Cookbook: Celebrating the World's Best Smoker & Grill

A Cooking Guide That Stays Put


Some things you shouldn’t leave to chance.


We’ve all been there. You have this perfect cut of meat. It has been lovingly prepped and ready to be fired. The last thing you want to do is screw it up. It’s already dead, killing it again would be a crime.

The experience can be nerve wracking to say the least. Especially if there are guests involved. Once you cook it, un-cooking it would be a considerable challenge.

Fear not. The good folks at AmazingRibs.com can help take some of the anxiety out of the moment. There is no reason to plow through a giant cookbook looking for the meat temperature guide. All you have to do is give a quick glance in the direction of your fridge.

Meet the award winning Meat Magnet!

The Meat Magnet. Click for more info

Pretty cool, right? This handy little cooking guide should help steer you down the path to a perfectly cooked roast, turkey or pork shoulder. I’m not suggesting that you can just pitch your hard cover volumes of roasting and barbecuing techniques. That would be short sighted. But, this clever kitchen accessory can provide some quick information just when it’s needed most.

Hey, is that supposed to be 130⁰ or 145⁰… ?

Want your very own? You can order you here.

Cookbook Preview: Pure Steak


A mild winter presents delicious opportunities.


BUY IT! - Pure Steak

It’s the dead of winter. At least it should be. But, this year winter has been an elusive concept in a large part of the country. Not that it’s a bad thing. Unless you’re and avid skier, snowboarder or earn your living behind a snowplow.

Right about now, we usually start thinking of the summertime to come or recall ones just past. February is about the time a good case of Cabin Fever starts to set in.  But, not this year. The mostly tolerable weather has helped keep that to a minimum. That presents an opportunity.

That’s right, outdoor cooking without freezing your fanny off. This year you no longer have to fantasize about that nice juicy steak sizzling away on the grill. You can actually do something about it and not suffer the potentially painful effects of frostbite or a frozen beer.

If you’re looking for a little summer cooking warm up we’ve got a suggestion for you. Pure Steak, by Steffen Eichhorn, Stefan Marquard and Stephan Otto. This book will help spark some great new ideas for preparing that perfect piece of meat. It’s like a tryout for the summer, food wise.

The book contains thirty-nine fantastic and unique recipes for cooking a delicious steak.

Cooking is only part of the meat game. You also have to select the right cut. Pure Steak, has you covered. It contains useful tips on how to buy a great steak along with a handy dandy illustrated guide to the different cuts.

This book is out February 28, 2012. You can reserve your copy now and get some great ideas to impress the guests at next summer’s barbeque.

If you happen to live in a place where a real winter is actually in full swing, fear not. This book has recipes for inside steak cooking too.

BUY IT! - Pure Steak Authors: Steffen Eichhorn, Stefan Marquard, Stephan Otto
Hardcover: 136 pages
Publisher: Schiffer Publishing, Ltd.
ISBN-10: 0764339273


BUY IT! - Pure Steak

Can A Cookbook Warning Save People From Themselves?

Should your cookbook come with a health warning?


It’s tough to judge. We all do things that we know are bad for us, but, sometimes we do them anyway. Does someone telling us that something is bad, stop us from engaging in bad behavior?

The cookbook. In it’s most basic form is a set of instructions meant to guide you in the preparation of a particular dish. Most people who can follow a recipe know that if it calls for two cups of butter, it probably isn’t health food. Or, at least any health food I’ve heard of.

If your cookbook carried a health warning on the cover, would that make you any less inclined to grill that bacon double brie burger? Personally, I doubt it. At certain times it seems deliciousness trumps the possibility of a quadruple bypass.

That is the subject a piece posted on the WBUR.org website explores. The article cites The Cook’s Illustrated Cookbook in particular. In my view, the question being asked is, “Would cookbook warnings save people from themselves?”.  Or maybe the more important question is, should cookbooks have a warning to begin with?

Much has been written about the obesity problem in America. And, I certainly don’t want to diminish of the importance of maintaining a health weight and lifestyle. The long and short term health benefits have been well documented. But, does a cookbook entitled, 365 Ways To Deep Fry EVERYTHING really need a pronouncement that eating fried food every day may be hazardous to your health? You tell me.

There’s more buried in this weeks links than just a potential debate on personal responsibility. You can find some great, off the beaten path cookbook reviews in there. So, get clicking…


Lighten up in the kitchen Introduce children to the joys of cooking Vegan cooking? There’s a Canadian app for that thanks to Sarah Kramer
New cookbooks good way to start new year Every Cheese Has a Story Cookbooks enter the digital age thanks to websites like EatYourBooks, Epicurious and TasteBook
Cooking Revolutionary Chinese Food Should Cook’s Illustrated Be Ashamed Of Grilled Meats? Best Blogs That Turned Cookbooks
Video: Six-Year-Old Boy Reviews the New Angry Birds Cookbook Can a Canadian cookbook award create Giller-like buzz? The Sparkpeople Cookbook | A Review {Broccoli and Spaghetti Squash with Lemon Pepper Recipe}


If you know of a great story that our site visitors might like, send it to us.

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

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

Cookbook Daily: Eat Like a Man

Cookbook Daily

Eat Like a Man: The Only Cookbook a Man Will Ever Need

I probably should have featured this one just before Father’s Day. That would have given all of you out there who had absolutely no clue what to get your Dad/Father a bright idea. Oh well, better late than never.

I think the title here makes a BIG statement, Eat Like a Man: The Only Cookbook a Man Will Ever Need. I’m not sure if it’s entirely accurate, but, it’s a damn good start, that’s for sure.

This 224 page “man-ual” is stocked with 75 recipes from some pretty great American Chef’s. Now, even though Eric Ripert contributes, it may takes some time to work up to his level. Hey, everyone has to start somewhere. And, this is a great place to start.

So just because Father’s Day 2011 is in the books, it doesn’t mean that you still can’t help a guy out.

Author: Ryan D’Agostino
Hardcover: 224 pages
Publisher: Chronicle Books
ISBN-10: 0811877418

Want It? We Can Help.

Buy it! | Eat Like a Man: The Only Cookbook a Man Will Ever Need

If you already own this book. Leave a comment and let everyone know what you’ve made from it and how it turned out.

Great Last Minute Father’s Day Cookbooks

Beef Kabobs Grilling

Father’s Day=BBQ. That’s the formula that plays out in a lot of households around the country every June. And, to be perfectly honest, it’s a formula that works for me. If your Dad wants to grill, I say, by all means let him. If he wants throw a big old pork shoulder on the smoker, get out of his way. It’s his day and you certainly wouldn’t want to ruin his good time.

If you happen to be scrambling around right now hunting down that unforgettable Father’s Day gift you’re probably not alone. But, maybe I can be of some assistance. Here’s a list of books that any Dad would be proud to own!

Dad’s Own Cookbook
Fire It Up: 400 Recipes for Grilling Everything
Falling Off the Bone
Sam the Cooking Guy: Just Grill This!
The Good Stuff Cookbook: Burgers, fries, shakes, wedges, and more
Pig: King of the Southern Table

I don’t think that any of those books will sit on a shelf collecting dust. Now get out there and show your Dad a good time!

Cookbook Daily: The Butcher’s Guide to Well-Raised Meat

Cookbook Daily

The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More

This book looks amazing! There, yes I said it. I’m not sure that it’s politically correct in some circles, but, I’m an equal opportunity eater/reviewer. And, I like meat.

Touted as the “definitive guide to eating great meat responsibly”, this book offers some great insight into all things meat and meat related.

Ever wanted to host a backyard pig roast? I know that I have. There are complete details on how to do it. You will most certainly impress your friends and family.

I’ll be bringing you a proper review of The Butcher’s Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More in the near future. Until then, keep those knives sharp, I think you’ll need them.

Author: Joshua Applestone, Jessica Applestone and Alexandra Zissu
Hardcover: 240 pages
Publisher: Clarkson Potter (June 7, 2011)
ISBN-10: 0307716627

Want It? We Can Help.

BUY The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More

If you already own this book. Leave a comment and let everyone know what you’ve made from it and how it turned out.

Did you miss a posting of Cookbook Daily? You can check out the full list here?