tag:blogger.com,1999:blog-57147852048980224522024-02-18T23:23:55.091-07:00Munching On BooksCome visit my new blog at: https://realgalreviews.blogspot.com/Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.comBlogger121125tag:blogger.com,1999:blog-5714785204898022452.post-36698115524676784552019-01-16T08:00:00.000-07:002019-01-16T08:00:00.205-07:00One-Pot Pasta<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMaMON4EY68YS1Db0L2-dBObViFPDB5YEE3TyScca30246V2oUfCvdAz1MYDNaYF8QRJMjGdwuOIkLzPbL-JrjoMJPZYQxGjZPyHpH1i5Ur0yX5kOZMWuOfUHmSdenuAljB0jfK9XX1cIB/s1600/one+pot+marinara.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1000" data-original-width="750" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMaMON4EY68YS1Db0L2-dBObViFPDB5YEE3TyScca30246V2oUfCvdAz1MYDNaYF8QRJMjGdwuOIkLzPbL-JrjoMJPZYQxGjZPyHpH1i5Ur0yX5kOZMWuOfUHmSdenuAljB0jfK9XX1cIB/s400/one+pot+marinara.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sorry for the photo ... this was dinner and I was hungry!</td></tr>
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Here's a book with an interesting concept. It's called <i>One-Pot Pasta</i>, and it's written by Sarah Walker Caron. Not only is everything cooked in the same pot so you don't have to dirty everything in the kitchen, but a large number of the recipes have you putting all the ingredients into the pot at the same time.<br />
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Versions with meats rather than all veggies sometimes have you browning the meat first and adding it later, while seafood recipes tend to add the seafood at the end, since it doesn't take a long time to cook. But for the most part, the pasta doesn't get cooked in a separate pot. It goes right in with everything else.<br />
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In a way, it makes a lot of sense (and it's kind of genius, really), since you're cooking your pasta in something flavorful rather than plain water. On the other hand, you have to make sure the amount of liquid is exactly right, and everything needs to be finished cooking at the same time. It's not a project I would have embarked on.<br /><br />But I was more than happy to cook from it.<br />
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My first try was a basic mac and cheese, because the idea of tossing it all in the same pot and letting it go sounded like a great time saver. It nearly made a heck of a mess on my stove, though, because when you boil milk, it likes to boil over. Keep an eye on that, for sure.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCi9EmlG-rjj9axhHN-miwHZRtBeD1k40n2KWCUIo4unHl2iYOHh-S-XWozfFRHzxl_bNJh6JPL2ZlTCiwQSYVW6sKZiDp2i5Y9F4Jgm4cUYGhKeZr-tfpbMIo4_nvs8n8giV4Govr2ZDa/s1600/one+pot+mac+and+cheese.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCi9EmlG-rjj9axhHN-miwHZRtBeD1k40n2KWCUIo4unHl2iYOHh-S-XWozfFRHzxl_bNJh6JPL2ZlTCiwQSYVW6sKZiDp2i5Y9F4Jgm4cUYGhKeZr-tfpbMIo4_nvs8n8giV4Govr2ZDa/s400/one+pot+mac+and+cheese.JPG" width="400" /></a></div>
And then my cheese wanted to separate into clumps instead of melting smoothly, which wasn't optimum. I stirred a lot at the end and when the liquid was mostly gone the cheese decided to get more melty.<br />
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Next time, I'll try a different cheese, perhaps, and see if it's more willing to melt.<br />
<br />One little glitch in the book, too ... the recipe calls for parmesan cheese in the instructions, but not in the ingredient list. I added a small hand full, and contacted the author after I ate. She said there should be no parm in the recipe. But, you know, it's a mac and cheese recipe, so a little extra cheese isn't a bad thing. Sprinkle some on top, if you want. It's your dinner!<br /><br />Then I tried the Saucy Spaghetti Marinara. I mean, when I make pasta, I add the sauce to the al dente pasta so they can marry a bit - but this takes it to a whole other level, cooking the pasta in the sauce from the beginning. And since you're only cooking for as long as it takes to cook noodles, dinner is done in no time. Obviously, this isn't nonna's long-simmered sauce, but that's fine. And, once you've made this, you can adjust the spices to your taste.<br /><br />I used mini penne instead of spaghetti, because I had half of a one-pound box, after using the first half to make the mac and cheese (scribbles a note to add pasta to the shopping list).<br /><br />When I put the noodles into the pot with the tomatoes and water and spices, I was skeptical. I thought I was going to end up with tomato soup instead of a pasta dinner. In the end, the pasta absorbed enough liquid so it was actually a pasta dish. If you have an Italian nonna in your family, she might not entirely approve, because this is not at all the way Italians would dress their pasta. This is a super-saucy American version.<br /><br />I was glad the recipes I tried called for 8 ounces of pasta rather than a full pound. I try to cook recipes as they're written the first time, but ... when a recipe serves 8 people, that's just a LOT of food to cook for little ol' me. So, I try to cut them in half, which is a great thing until I run into the dreaded recipe with 3 eggs. Sigh. When a recipe starts off a little smaller, people who want more can simply double the recipes.<br /><br />But enough about me.<br /><br />This book certainly has an interesting hook, and it's going to be a time-saver for folks who want dinner on the table in the time it takes to cook the noodles. I'm definitely going to browse the book some more and see what other amusing ideas I can find.<br /><br /><i>I got <a amzn-ps-bm-asin="1641523301" class="amzn_ps_bm_tl" data-amzn-link-id="79046dcf700cc0484bc817687c043926" data-amzn-ps-bm-keyword="One-Pot Pasta " href="http://www.amazon.com/One-Pot-Pasta-Cookbook-One-Done/dp/1641523301/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=79046dcf700cc0484bc817687c043926&linkCode=ktl" id="amznPsBmLink_3740719" rel="nofollow" target="_blank"><b>One-Pot Pasta</b></a> from the publisher at no cost to me.</i>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-53544036697540269582018-12-20T08:00:00.000-07:002018-12-20T08:00:03.931-07:00Tex-Mex Diabetes Cooking<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLKRQaOcTPGUU4DUgTqO6xJEPa5-YUh3hVdsAFV0LH9iR9rPDmEbWzbwUFu5i9Ug8iGMSwN6T_ew4iAMTZo3Rc2yPb2cADixOn2LV1Ow9bK6eN8Farmj6sXGebHTVfhSJM1EaTPWLxpV3q/s1600/tex+mex+diabetes.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="436" data-original-width="410" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLKRQaOcTPGUU4DUgTqO6xJEPa5-YUh3hVdsAFV0LH9iR9rPDmEbWzbwUFu5i9Ug8iGMSwN6T_ew4iAMTZo3Rc2yPb2cADixOn2LV1Ow9bK6eN8Farmj6sXGebHTVfhSJM1EaTPWLxpV3q/s400/tex+mex+diabetes.jpg" width="375" /></a>I'm not usually a fan of diet cookbooks of any type, but when I was offered a Tex-Mex geared toward diabetics, I decided to give it a whirl. The book is <a amzn-ps-bm-asin="1580406653" class="amzn_ps_bm_tl" data-amzn-link-id="918c81c7c211e076fa96db508796c7eb" data-amzn-ps-bm-keyword="tex-mex diabetes cooking" href="http://www.amazon.com/Tex-Mex-Diabetes-Cooking-Authentic-Southwestern/dp/1580406653/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=918c81c7c211e076fa96db508796c7eb&linkCode=ktl" id="amznPsBmLink_3330227" rel="nofollow" target="_blank"><i>Tex-Mex Diabetes Cooking</i></a><img alt="" border="0" height="0" id="amznPsBmPixel_3330227" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=918c81c7c211e076fa96db508796c7eb&_cb=1545288185126" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /> by Kelley Cleary Coffeen.<br />
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As I browsed through the book, the substitutions to make them friendly for diabetics were pretty simple. Whole grain tortillas were used instead of white tortillas, for example. There were also quite a few lower-fat items that were used. I've got to say that some lower-fat cheeses are perfectly fine, but I've tried low-fat cream cheese and I doubt I'd use it again unless it was well hidden in a recipe.<br /><br />But ... if you need the low fat versions for health reasons, it's great they exist.<br /><br />There are recipes for everything from drinks (yes, even alcoholic drinks) to desserts. It even has recipes for making your own tortillas. But to be honest, I was more interested in the main dishes and sides. Chicken Tortilla soup sounded pretty good, as did the pork carnitas tacos. I adore tacos. And I'd be happy with pretty much any of the enchiladas.<br />
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The book also includes instructions and recipes for making tamales. I've made tamales, and it can be quite a project if you make them in quantity - which you should, because they freeze really well. The red chile tamales looked pretty familiar. On the other hand, the spinach and asparagus tamales were unusual. I'm still not sure I'd love them, but I'm pretty curious about them.<br />
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While there were soooo many recipes that looked good, the one that stopped me pretty quickly was the chopped Mexican salad with lime. It just looked so pretty in the picture. And I adore salad. I might make the dressing all by itself and use it with my usual clean-out-the-crisper salads that happen pretty regularly here, and when I happen to have most of the ingredients for the actual salad, I'll assemble it the way it's supposed to be.<br />
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To be honest, I'd probably skip the sweets in this book, since I'm not a huge fan of artificial sweeteners, but that's really the only thing I wasn't fond of. But if you don't mind the taste of those artificial sweeteners, you'll probably be happy with the selections here.<br />
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If you're cooking for someone who is diabetic, or you're just looking for recipes that are lighter and healthier, this book would be a good fit for your bookshelf.<br /><br /><i>Why yes, I did get this book at no cost to me.</i>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-17125055251943065372018-12-19T23:55:00.000-07:002018-12-19T23:55:25.813-07:00A Basket of Books: Something Different to Chew onIf you're looking for ideas for books for gifting, these have recently landed here thanks to their publishers or publicists. Yup, free.<br />
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None of 'em are cookbooks, although some are food related.<br />
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<span style="font-size: large;"><a amzn-ps-bm-asin="B079DWQ3TB" class="amzn_ps_bm_tl" data-amzn-link-id="a430905f68e98ad8ae8944dc2c8c46f1" data-amzn-ps-bm-keyword="The Devil's Dinner" href="http://www.amazon.com/Devils-Dinner-Gastronomic-Cultural-History-ebook/dp/B079DWQ3TB/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=a430905f68e98ad8ae8944dc2c8c46f1&linkCode=ktl" id="amznPsBmLink_981439" rel="nofollow" style="font-style: italic;" target="_blank"><b>The Devil's Dinner</b></a><span style="border-color: initial !important; border-image: initial !important; border-width: initial !important;"><i><img alt="" border="0" height="0" id="amznPsBmPixel_981439" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=a430905f68e98ad8ae8944dc2c8c46f1&_cb=1545021513642" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></i></span> by Stuart Walton</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgea-9v-fvmzKz_rgjARNgIIRO3hoMmjVf9YaN-F-DfDUw4c8gXH7SNw_fCz0TF8OR4991lWbyKHkuTXo7z5I03yq9yzy8ukMnUPAkPXchcmj4B1IWCrzGDRkqKth9IjqaQCKo_7tnxid5A/s1600/devils+dinner.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="436" data-original-width="290" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgea-9v-fvmzKz_rgjARNgIIRO3hoMmjVf9YaN-F-DfDUw4c8gXH7SNw_fCz0TF8OR4991lWbyKHkuTXo7z5I03yq9yzy8ukMnUPAkPXchcmj4B1IWCrzGDRkqKth9IjqaQCKo_7tnxid5A/s320/devils+dinner.jpg" width="212" /></a></div>
This one is all about peppers, from mild to mind-numbing. It starts with the biology of the pepper plant and the fruit, then moves into the history of peppers. <br />
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There's a handy list of peppers would be useful for anyone who wants to use a wider variety of peppers, but who isn't sure what the varieties are. That was actually one of my favorite parts of the book, and I have to say that even though I cook a lot, I wasn't familiar with many of the peppers on the list.<br />
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Finally, we get treated to the cultural and symbolic aspects. There's a reason so many hot sauces reference the devil, right? While this wasn't as compelling a read as a novel, it did tell its story, and while it was the result of a whole lot of research, it wasn't a difficult read.<br />
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If you've got a friend or relative who's a chili head and likes to read, this could be a lovely stocking stuffer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmf2hZ8h7MN3XJbpmLFk-G7Mr1JzU7homVOjBR7L_FziEW8DSzAiEgT8PV_AeLCluuTaRWpx3HjhcxCCvhWTEIik3aBhiipjd9YflakXbWg6WwItH39gk-VIHhppTj6_t310VinvBwI_s/s1600/grits.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><b></b></a><span style="font-size: large;"><a amzn-ps-bm-asin="1250116074" class="amzn_ps_bm_tl" data-amzn-link-id="95cfcc8954f79e1479cf76223c883824" data-amzn-ps-bm-keyword="grits erin byers murray" href="http://www.amazon.com/Grits-Cultural-Culinary-Journey-Through/dp/1250116074/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=95cfcc8954f79e1479cf76223c883824&linkCode=ktl" id="amznPsBmLink_6873112" rel="nofollow" style="font-style: italic;" target="_blank"><b>Grits</b></a><span style="border-color: initial !important; border-image: initial !important; border-width: initial !important;"><i><img alt="" border="0" height="0" id="amznPsBmPixel_6873112" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=95cfcc8954f79e1479cf76223c883824&_cb=1545021552758" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></i></span> by Erin Byers Murray</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmf2hZ8h7MN3XJbpmLFk-G7Mr1JzU7homVOjBR7L_FziEW8DSzAiEgT8PV_AeLCluuTaRWpx3HjhcxCCvhWTEIik3aBhiipjd9YflakXbWg6WwItH39gk-VIHhppTj6_t310VinvBwI_s/s1600/grits.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="434" data-original-width="297" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmf2hZ8h7MN3XJbpmLFk-G7Mr1JzU7homVOjBR7L_FziEW8DSzAiEgT8PV_AeLCluuTaRWpx3HjhcxCCvhWTEIik3aBhiipjd9YflakXbWg6WwItH39gk-VIHhppTj6_t310VinvBwI_s/s320/grits.jpg" width="218" /></a></div>
Although I was raised in the midwest and didn't event taste grits until I was an adult, I totally adore them, so it was fun to dive into the history of them.<br />
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While this does travel the history trail, the author is right in the midst of it, talking about the research and the people she met along the way so it's kind of a personal journey as well as a whole lot of information about corn and grits.<br />
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The grain itself doesn't get a whole lot of story time, with the book focusing more on the more modern history of the milling and the cooking. Although ... the different mills themselves include history of their own.<br />
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This book also has some recipes. It's not a cookbook by any means, but there are recipes using cornmeal and grits, so when you get hungry, you can stop reading and start cooking and eating. This was an interesting read, and I loved that a few recipes were included. I don't know if I'll ever make the sweet grits, but I'm always willing to try a new recipe for cheesy grits.<br />
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Always.<br />
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<span style="font-size: large;"><a amzn-ps-bm-asin="1612127894" class="amzn_ps_bm_tl" data-amzn-link-id="6d53f8faab11055e377c1fd9d6255c67" data-amzn-ps-bm-keyword="Wild Wine Making" href="http://www.amazon.com/Wild-Winemaking-Adventurous-Ginger-Green-Lime-Cayenne/dp/1612127894/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=6d53f8faab11055e377c1fd9d6255c67&linkCode=ktl" id="amznPsBmLink_7232267" rel="nofollow" style="font-style: italic;" target="_blank"><b>Wild Wine Making</b></a><span style="border-color: initial !important; border-image: initial !important; border-width: initial !important;"><i><img alt="" border="0" height="0" id="amznPsBmPixel_7232267" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=6d53f8faab11055e377c1fd9d6255c67&_cb=1545021583782" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></i></span> by Richard W. Bender</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioz36-GKpvdaI6hi6ARjkvXnnIbXm7_FmrSJOA6KlqqJiM0At9ZQ2i3lNNrKFoGou8Jw-itSzt-8oP24usbNnNFsA8ue9uUblmPLJesxfPuny8JixTmeJQjqIxhjQ4VZ_Fowbv0cL5wNKX/s1600/wild+wine+making.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="436" data-original-width="332" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioz36-GKpvdaI6hi6ARjkvXnnIbXm7_FmrSJOA6KlqqJiM0At9ZQ2i3lNNrKFoGou8Jw-itSzt-8oP24usbNnNFsA8ue9uUblmPLJesxfPuny8JixTmeJQjqIxhjQ4VZ_Fowbv0cL5wNKX/s320/wild+wine+making.jpg" width="243" /></a></div>
While this is essentially a recipe book, it's also kind of a hobby book, since you won't be making wine after work and serving it for dinner. The book assumes that you're fairly new at wine making (good assumption) and starts off with lots of information about the equipment you'll need. Fortunately, it doesn't assume that you're starting a winery, so the requirements are reasonable.<br />
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If you're worried about the "wild" part of the title, you won't need to go foraging in a scary forest for suspicious fruits, leaves, and roots. Instead, you should be able to by your ingredients at a grocery store. However, some of the ideas are a little off-the-beaten-path when compared to the more usual grapes. There are recipes that include everything from apples to bananas to cayenne ... and most of the rest of the alphabet, too. And if you're really ready to be wild, there are wines that include cannabis, as well.<br />
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While these wines aren't going to be as easy as the ones you can make with a wine kit, they look like a really good next step for someone who wants to take off the training wheels and have a bit more fun.<br />
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<span style="font-size: large;"><i><b><a amzn-ps-bm-asin="1631065289" class="amzn_ps_bm_tl" data-amzn-link-id="8c55058e1f9804698d100fe91ecdeb80" data-amzn-ps-bm-keyword="The Art of Doodle Words" href="http://www.amazon.com/Art-Doodle-Words-Everyday-Lettering/dp/1631065289/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=8c55058e1f9804698d100fe91ecdeb80&linkCode=ktl" id="amznPsBmLink_9908869" rel="nofollow" target="_blank">The Art of Doodle Words</a><img alt="" border="0" height="0" id="amznPsBmPixel_9908869" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=8c55058e1f9804698d100fe91ecdeb80&_cb=1545021617354" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /> </b></i>by Sarah Alberto</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__6T7E2yd0sFVXpAIiJfJpy4OmZheCC8-NXHYlANldpjCZIfA-ZS7UFQmoLKy_yzDWsphI86yCH0zHetaU4AvXZ36yg2rdcZ7D7YcOIqFPW2tXV5irznjZrKOw73doNAkI0TCKFtrZmZH/s1600/the+art+of+doodle+words.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="435" data-original-width="393" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__6T7E2yd0sFVXpAIiJfJpy4OmZheCC8-NXHYlANldpjCZIfA-ZS7UFQmoLKy_yzDWsphI86yCH0zHetaU4AvXZ36yg2rdcZ7D7YcOIqFPW2tXV5irznjZrKOw73doNAkI0TCKFtrZmZH/s320/the+art+of+doodle+words.jpg" width="289" /></a></div>
I'll admit it. I doodle a lot when I'm writing. But I'll also admit that my doodles aren't quite like art. So I was amused by the idea of a book that could turn my crummy doodles into something a little better.<br />
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None of the letter doodles in this book are particularly difficult, but when the doodling added things that were supposed to look like something else, I decided that I really didn't need to embarrass a burger that way.<br />
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These ideas and techniques would be great for people who want to try their hand at crafty things, like making greeting cards, doing fancy lettering in scrapbooks, or even just to add something fun to store-bought cards.<br />
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While I don't know if I'll ever really get that crafty, doodling with letters is kind of fun, just for amusement.<br />
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<span style="font-size: large;"><a amzn-ps-bm-asin="1631065688" class="amzn_ps_bm_tl" data-amzn-link-id="d0a816e311872e9886eedbfa5c88a9f5" data-amzn-ps-bm-keyword="Kawaii Doodle Cuties" href="http://www.amazon.com/Kawaii-Doodle-Cuties-Sketching-Super-Cute/dp/1631065688/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=d0a816e311872e9886eedbfa5c88a9f5&linkCode=ktl" id="amznPsBmLink_8068356" rel="nofollow" style="font-style: italic;" target="_blank"><b>Kawaii Doodle Cuties</b></a><span style="border-color: initial !important; border-image: initial !important; border-width: initial !important;"><i><img alt="" border="0" height="0" id="amznPsBmPixel_8068356" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=d0a816e311872e9886eedbfa5c88a9f5&_cb=1545021666954" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></i></span> by Zainab Khan</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznhq4-QNDX1BO8-NaqxLh4X3pnXuejIPYW6qkSeSovRbtg3x5q2OZ0tdOxOia4-ZR29IZjcCI_rocvAx1dGyllaRzL6uKXMgu8C83iwhlirSjZPUzjGU6i3H9TyjwVL2bO6m5VWHZv_sp/s1600/kawaii+doodle+cuties.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="435" data-original-width="348" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznhq4-QNDX1BO8-NaqxLh4X3pnXuejIPYW6qkSeSovRbtg3x5q2OZ0tdOxOia4-ZR29IZjcCI_rocvAx1dGyllaRzL6uKXMgu8C83iwhlirSjZPUzjGU6i3H9TyjwVL2bO6m5VWHZv_sp/s320/kawaii+doodle+cuties.jpg" width="256" /></a></div>
When it comes to doodling, I'm not that great at drawing things that are recognizable as whatever they're supposed to represent, but this book might change my tune. A little bit. Maybe.<br />
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It starts out super-simple, like drawing a very basic kiwi fruit or macaron, then adding a cute little face that's pretty much just eyes and a smile. Yup, I can do that.<br />
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Each chapter starts with simple stuff, then the complexity increases. I can do a shamrock, but a cute Great Barrier Reef might be just slightly beyond my current capabilities. Although I agree it would be fun to try.<br />
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And that's kind of the point, right? It's fun. It's not art class, and there is no grade.<br />
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This would be a fun book for adults who want to do a little more than color in adult coloring books, but would also be fun for kids who want to learn how to draw more than stick figures and lolliop trees.<br />
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Although I make fun of my own drawing skills, I might actually spend some quality time with this book, just to see if I can draw the panda. Because it's freaking cute.<br />
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<i>Why yes, I do get a lot of books for free from publishers. Yup.</i><br />
<br />Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-79999179244941474562018-12-19T08:00:00.000-07:002018-12-19T08:00:13.556-07:00Jane Austen's Pride and Prejudice (with recipes)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYipM_xbj7trcn1LlPvMQ9KUdqaynb5oGRtNmAIQqSR2vyxCwXj2GG9csKJoBpYsDeBtpxXa7N3Vki5WQ8X6Jf18SXs1MdjLl2ODTAaN2LIaxc6fNwD1u1Tf_TsZ_jccU2sdxUaOLwNvQ/s1600/pride+and+prejudice.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="436" data-original-width="343" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYipM_xbj7trcn1LlPvMQ9KUdqaynb5oGRtNmAIQqSR2vyxCwXj2GG9csKJoBpYsDeBtpxXa7N3Vki5WQ8X6Jf18SXs1MdjLl2ODTAaN2LIaxc6fNwD1u1Tf_TsZ_jccU2sdxUaOLwNvQ/s400/pride+and+prejudice.jpg" width="313" /></a><i>Pride and Prejudice</i> by Jane Austen might be a classic, but as I was reading the copy that just arrived here, I had no memory of ever reading it before. Maybe I read it in school. Or maybe my education was lacking.<br />
<br />*shrug*<br />
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Anyway, THIS particular version of <b><i><a amzn-ps-bm-asin="0451479912" class="amzn_ps_bm_tl" data-amzn-link-id="73304b4e651d873c870f93c838237bca" data-amzn-ps-bm-keyword="Pride and Prejudice" href="http://www.amazon.com/Austens-Pride-Prejudice-Book-Table/dp/0451479912/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=73304b4e651d873c870f93c838237bca&linkCode=ktl" id="amznPsBmLink_8970676" rel="nofollow" target="_blank">Pride and Prejudice</a><img alt="" border="0" height="0" id="amznPsBmPixel_8970676" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=73304b4e651d873c870f93c838237bca&_cb=1545196853656" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></i></b> has recipes from Martha Stewart in it. Yup. You heard me. Recipes.<br /><br />I <a href="https://books.cookistry.com/2018/10/a-christmas-carol-with-recipes.html" target="_blank">previously reviewed</a> <i>A Christmas Carol</i>, that was done in much the same way. It's an interesting concept.<br />
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So anyway, back to Pride and Prejudice. I must have read this in school, right? Eh, maybe not. In any case, I enjoyed reading it this time. It's old-fashioned enough to seem like a completely different world, which I guess it was. It was, as they used to say, charming.<br /><br />And I didn't have to write an essay about it.<br />
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Like the previous book, this has artwork that on close inspection (or sometimes from afar) is actually food. The flowers would look right at home on a cake, and the cookies look quite tasty.<br /><br />The included recipes are classics, and they fit well with the theme of the book. There are linzer hearts, macarons, petits fours, and my personal favorite, chocolate shortbread fingers. I haven't made that recipe yet, but it's on my must-do list for sure. Or maybe I'll do the fruit turnovers first. Those look pretty darned good too. Or the ginger icebox cake.<br /><br />This would be a nice gift for any book lover you know. Even if they have a previous edition, this one has recipes. And that's never a bad thing.<br />
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<i>I got this book at no cost to me.</i>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-71601433717624193792018-11-14T08:00:00.000-07:002018-11-14T08:00:02.966-07:00The Make-Ahead Sauce Solution<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUonHKcCmDuby_qNPw7x3rjTixfA7BZA1HjceSHrxgCrbVYFH4fejb3in2IIc2_Fs_QkPQzCk5azmogQ60IstcL27oCYB3FblhrjkUpTkG4IZkZ4zdeip8UjkZykoc7BO4V4aS6-dGmVgH/s1600/make+ahead+sauce+solution.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="500" data-original-width="389" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUonHKcCmDuby_qNPw7x3rjTixfA7BZA1HjceSHrxgCrbVYFH4fejb3in2IIc2_Fs_QkPQzCk5azmogQ60IstcL27oCYB3FblhrjkUpTkG4IZkZ4zdeip8UjkZykoc7BO4V4aS6-dGmVgH/s400/make+ahead+sauce+solution.jpg" width="310" /></a>What's one of the major differences between restaurant meals and the meals your mom or grandma served?<br />
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Okay, maybe your mom or grandma didn't cook like mine did, but mostly it was meat, potato, and one or two vegetables. If there was something like turkey for a holiday, there was gravy. but mostly it was three things with no gravy or sauce or condiments (well, except we had ketchup with meatloaf).<br />
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But if you go to a restaurant, there's a pretty good chance that you won't get a plate that doesn't include some kind of sauce, chutney or other flavorful element, even if it's something that's smeared or drizzled artistically over the plate.<br /><br />I love sauces. I really do. But they seem like they can take more time than the rest of the meal. They seem complicated. They seem like ... not something I'm going to make on the average weeknight. I mean, yeah, I'll pull out the bottle of ketchup for meatloaf, or I'll make a simple tartar sauce for fish. But that's about where I stop unless I'm making something that creates its own sauce. Like when I braise stuff.<br />
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So, when <i><a amzn-ps-bm-asin="1612129595" class="amzn_ps_bm_tl" data-amzn-link-id="2f11d5ec14516a524c4a8116928a2e2e" data-amzn-ps-bm-keyword="The Make-Ahead Sauce Solution" href="http://www.amazon.com/Make-Ahead-Sauce-Solution-Everyday-Freezer-Friendly/dp/1612129595/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=2f11d5ec14516a524c4a8116928a2e2e&linkCode=ktl" id="amznPsBmLink_4800056" rel="nofollow" target="_blank">The Make-Ahead Sauce Solution</a><img alt="" border="0" height="0" id="amznPsBmPixel_4800056" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=2f11d5ec14516a524c4a8116928a2e2e&_cb=1541383107850" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /> </i>by Elizabeth Bailey landed with a light thunk on my doorstep (free to me), I was intrigued. The general idea is that these are sauces that you make ahead and then freeze for later use. Like, you could have a sauce-making day and be set for a month. Or you could make a batch that goes with dinner, then freeze the rest for later meals.<br /><br />These sauces (61 of them) aren't necessarily designed to go with particular meals. Instead, there are suggestions on how much sauce you should use for different dishes. For example, the Chorizo Garlic sauce would use 2 cups of sauce per pound of pasta; 1 cup of sauce per baked potato; 1/2 cup of sauce per cup of cooked rice, or 1/2 cup of sauce per sandwich. Serving instructions are also included, like you'd spoon the sauce over your rice, then top with grated cheddar cheese. For a sandwich, you'd use it like a sloppy joe, along with cheese.<br /><br />Then again, you could go completely off the rails and use your sauce any way you want to. A couple spoons of chorizo garlic sauce could be awesome on a chicken taco, when you're dealing with leftover rotisserie chicken.<br /><br />Then we have the Vodka Cream Sauce that should be slathered over, or smeared under, pretty much everything, from pasta to shrimp to chicken to pizza.<br />
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I wasn't sure about this book before I arrived, but I have to say that's it's giving me inspiration. I can see making a few of these, freezing them in small hockey puck sizes, then using them during those weeks when I cook a bunch of chicken thighs to save dinner prep time. Then I could pick a different sauce every night when I heat up my leftovers. It's kind of genius, really.<br /><br />Needless to say, larger families would plow through much more sauce than me, but that's kind of the beauty of the concept. You freeze in quantities you're going to use. Or, if you freeze flat in zipper bags, you can break off chunks. One caveat. It's probably a good idea to label all the bags, lest you mistake barbecue for mole or curry for dijonnaise.<br /><br /><i>Did you miss the part about me getting the book for free. Yeah, that happened.</i>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-6549031343813540942018-11-12T08:00:00.000-07:002018-11-12T08:00:10.883-07:00Build-a-Bowl<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj4NRpAHUyb4QgesMs3kiL-Oa56Mh7btwTOkIMb03sUNX531bfzWLPhgXTpS7o1jjladh0JZEi0RoFhBVW84YbV2v-Av8QLvJ-WSJNDr47NlNGXUpsTZ3-QykSbzdle-qCIHPJ8BfDlCoS/s1600/build+a+bowl+cookbook.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="500" data-original-width="444" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj4NRpAHUyb4QgesMs3kiL-Oa56Mh7btwTOkIMb03sUNX531bfzWLPhgXTpS7o1jjladh0JZEi0RoFhBVW84YbV2v-Av8QLvJ-WSJNDr47NlNGXUpsTZ3-QykSbzdle-qCIHPJ8BfDlCoS/s400/build+a+bowl+cookbook.jpg" width="355" /></a>Every time I see the title of this book, I can't help but think of Build-a-Bear. Let me assure you, no bears were built or harmed in the making of this post.<br /><br />
This is a cookbook (sent to me at no cost) about assembling meals in bowls. They're just so trendy these days, right? Basically, you start with a grain and then top with stuff that works together. And you get bonus points if the stuff is colorful so you can post it to social media.<br /><br />When I make things like this, it's usually that I have leftover rice and random stuff that sounds good in the moment. I don't actually <i>plan </i>bowls.<br /><br />Seriously, though, arranging food in a bowl can be a cool way of serving things that would look a whole lot more boring if you plunked them on a dinner plate or served them family style. Thus, a book called <i><a amzn-ps-bm-asin="1612129900" class="amzn_ps_bm_tl" data-amzn-link-id="e635e15640b9e269b76e62a867606ada" data-amzn-ps-bm-keyword="Build-a-Bowl" href="http://www.amazon.com/Build-Bowl-Satisfying-Nutritious-Vegetable/dp/1612129900/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=e635e15640b9e269b76e62a867606ada&linkCode=ktl" id="amznPsBmLink_278377" rel="nofollow" target="_blank">Build-a-Bowl</a><span style="border-color: initial !important; border-image: initial !important; border-width: initial !important;"><img alt="" border="0" height="0" id="amznPsBmPixel_278377" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=e635e15640b9e269b76e62a867606ada&_cb=1541373563014" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></span></i> by Nicki Sizemore exists. So you can learn about the bowl formula and about get some great ideas for meals you might not have thought of before.<br />
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The recipes all include the suggested grains for each recipe, but let's face it - if you like white rice and hate quinoa, it's perfectly fine to use whatever you like in these recipes. The grains aren't the star of the show, anyway. The stuff on top is where you'll find most of the color and flavor.<br />
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The one recipe that caught my eye was the Huevos Rancheros. They suggest millet as the grain, but I'd probably use rice, simply because I always have rice on hand. Which also means I'm likely to have leftover rice from another meal so this could be a super-easy recipe when I don't want to cook anything super complicated. The ingredients includes the grain, beans, salsa, cheese, avocado, and a some garnishes. Those are all things I usually have on hand, so this is the kind of meal I could make pretty much any time. Well, okay, there's a recipe for salsa included, but you could use your own, if you had it on hand.<br />
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The Greek Goodness salad also sounded amusing. It's got a lot of the same ingredients that I use for Greek salads, but this time it was all on top of some cooked grains in a bowl. I can see how that would make the salad more filling and dinner-like for people who wouldn't want a salad all by itself as a meal.<br /><br />Chicken Burrito Bowls had a lot of the ingredients you might find in or on a burrito, including lettuce and tortilla chips. But again, served over a grain.<br /><br />If you like the idea of food in bowls and need ideas, there are 77 recipes, plus a lot of information about grains and the bowl "formula."<br /><br /><i>This book was sent to me at no cost. Because, yeah, I get a lot of cookbooks to review.</i>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-58218606559691666062018-10-30T08:00:00.000-06:002018-10-30T08:00:05.142-06:00Death in a Mud Flat<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgub8DypYUQm9FkimEeoNQZpWpad2JGzz9xj42pwcBdOqZaey5458w0oEJJNr8vB1eqG-vTJ47u7UfTxoNyfl9UIY0DxgjGIbeUpV69mnAp6mFYA0AFYOXJwz3yJXRi69-FAR0bpEfKloew/s1600/death+in+a+mudflat.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="500" data-original-width="313" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgub8DypYUQm9FkimEeoNQZpWpad2JGzz9xj42pwcBdOqZaey5458w0oEJJNr8vB1eqG-vTJ47u7UfTxoNyfl9UIY0DxgjGIbeUpV69mnAp6mFYA0AFYOXJwz3yJXRi69-FAR0bpEfKloew/s400/death+in+a+mudflat.jpg" width="250" /></a>Taking a little detour from cookbooks here, with a mystery novel, Death in a Mudflat by N. A. Granger.<br />
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But ... it's not totally devoid of food. While the main character, Rhe, is a nurse and her husband is the chief of police, Rhe likes to cook, as does her best friend, so people actually cook things, serve dinner, and discuss events over food. Kind of like real people.<br />
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That's not a huge part of the story, though, it's all about a murder. Rhe, besides being a nurse, also consults with the police department, so she's in the thick of things, from the very beginning, when a dead body is discovered near the beach wedding of some friends.<br /><br />Yup, that'll put a damper on the festivities.<br />
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Like many characters in mysteries, Rhe has lots of time to investigate murder, even though she has another job. But that's okay. It's not a medical mystery novel, and we don't need to know how many times she took someone's blood pressure during the day. Her medical knowledge does come in handy though.<br />
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As mysteries go, this was complicated enough to be interesting, the characters were likable, and the end was satisfying. What's not to like?<br /><br /><i>I received this book at no cost to me.</i>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-15326115158009942822018-10-29T08:00:00.000-06:002018-10-29T11:55:37.656-06:00A Christmas Carol with recipesSo, this is interesting.<br />
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Again, a book landed on my doorstep, asking to come in. Hello, book, who are you? Ah, it's <a amzn-ps-bm-asin="0451479920" class="amzn_ps_bm_tl" data-amzn-link-id="cc3cb1708c75d4b05a9156be7f3dbf73" data-amzn-ps-bm-keyword="a christmas carol with recipes" href="http://www.amazon.com/Charles-Dickenss-Christmas-Carol-Table/dp/0451479920/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=cc3cb1708c75d4b05a9156be7f3dbf73&linkCode=ktl" id="amznPsBmLink_3243826" rel="nofollow" target="_blank"><i>A Christmas Carol </i>by Charles Dickens</a><img alt="" border="0" height="0" id="amznPsBmPixel_3243826" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=cc3cb1708c75d4b05a9156be7f3dbf73&_cb=1540774238238" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" />. Huh? Wha? Why?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4N0lqoVLZVTjyKNgxqLrCEftvZ29M0iwiXcJoPoTAEAhRyKoBc_wMVm9kHL0yLQ1ZpV6in4PYHu9vaE9fVk5xQmeYAUR8PG4Do2E1W5rOufSC4y6N4YQlV2nYkrAW4b3cgsO66687yIW/s1600/a+christmas+carol.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1255" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4N0lqoVLZVTjyKNgxqLrCEftvZ29M0iwiXcJoPoTAEAhRyKoBc_wMVm9kHL0yLQ1ZpV6in4PYHu9vaE9fVk5xQmeYAUR8PG4Do2E1W5rOufSC4y6N4YQlV2nYkrAW4b3cgsO66687yIW/s400/a+christmas+carol.jpg" width="313" /></a>You've probably read <i>A Christmas Carol</i> at some point in your life. Or you saw the movie or maybe even a play. But this version is <i>different.</i> It includes recipes by Giada de Laurentiis, Ina Garten, Martha Stewart, and Trisha Yearwood.<br />
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Yup, <i>recipes.</i><br />
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There's no roast goose, but there is a roasted turkey breast and a baked ham, so you'll be all set for the holidays. While this is far from being a full-blown cookbook, there are appetizers, side dishes, and desserts, too.<br />
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I'm quite tempted by the Cran-Apple Crisp for dessert, if I'm being honest.<br />
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Besides including recipes, the illustrations are also food-related, which is kind of cute. Makes the whole thing more fun.<br />
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I have to say this would make a lovely gift for someone who likes to read and likes to cook. Add a few extras, like a set of <b><a amzn-ps-bm-asin="B0100BW8WG" class="amzn_ps_bm_tl" data-amzn-link-id="c27409d6406d3ad7178b43240f9e340e" data-amzn-ps-bm-keyword="biscuit cutters" href="http://www.amazon.com/Artisan-Graduated-NUMBERED-Stainless-Crumpets/dp/B0100BW8WG/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=c27409d6406d3ad7178b43240f9e340e&linkCode=ktl" id="amznPsBmLink_2293439" rel="nofollow" target="_blank">biscuit cutters</a><img alt="" border="0" height="0" id="amznPsBmPixel_2293439" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=c27409d6406d3ad7178b43240f9e340e&_cb=1540774307215" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></b>, a <a amzn-ps-bm-asin="B00004S7V8" class="amzn_ps_bm_tl" data-amzn-link-id="cc8e3b029bcc6a8cd434bf8fad1a63e2" data-amzn-ps-bm-keyword="zester" href="http://www.amazon.com/Microplane-Zester-stainless-zesting-grating/dp/B00004S7V8/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=cc8e3b029bcc6a8cd434bf8fad1a63e2&linkCode=ktl" id="amznPsBmLink_177690" rel="nofollow" target="_blank"><b>zester</b></a><img alt="" border="0" height="0" id="amznPsBmPixel_177690" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=cc8e3b029bcc6a8cd434bf8fad1a63e2&_cb=1540774322549" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" />, and a pretty <b><a amzn-ps-bm-asin="B00WRIJ0UY" class="amzn_ps_bm_tl" data-amzn-link-id="60ad618cb23d85d7661c86931201ca4c" data-amzn-ps-bm-keyword="pie plate" href="http://www.amazon.com/Emile-Henry-France-Modern-Classics/dp/B00WRIJ0UY/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=60ad618cb23d85d7661c86931201ca4c&linkCode=ktl" id="amznPsBmLink_8195628" rel="nofollow" target="_blank">pie plate</a><img alt="" border="0" height="0" id="amznPsBmPixel_8195628" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=60ad618cb23d85d7661c86931201ca4c&_cb=1540774340225" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></b>, and it would be really adorable.<br />
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As I'm browsing through the book, I'm wondering when I actually read it last. I mean, I've watched it recently. I think it's time I read it again. Right after I fix a nice mug of hot chocolate.<br />
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<i>Like many books here, I got this from the publisher at no cost to me.</i>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-63527798914990235912018-06-08T12:42:00.002-06:002018-06-08T12:42:47.586-06:00Savor You<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJABdx8NAaREnJ1HXB7gPbdDC9B7jjoOuUU7fT55ecqxWTAunc4sivePCQNi0eitS0rweA0LODSkCjY_W4aIcHd-psqJ-g7aBKTMU1ixS_49RY4ALU3OrMB4fNle-48DaI3Ey5UOKRdlW/s1600/savor+you.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="454" data-original-width="300" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJABdx8NAaREnJ1HXB7gPbdDC9B7jjoOuUU7fT55ecqxWTAunc4sivePCQNi0eitS0rweA0LODSkCjY_W4aIcHd-psqJ-g7aBKTMU1ixS_49RY4ALU3OrMB4fNle-48DaI3Ey5UOKRdlW/s400/savor+you.jpg" width="263" /></a>This is not the usual sort of book I read, but it landed with a thump on my doorstep, so I brought it in and gave it a go.<br />
<br />
The cover says it's a fusion novel - but fusing what? The people on the cover say it's probably a romance novel. The background is a kitchen. The title is <a amzn-ps-bm-asin="0062674897" class="amzn_ps_bm_tl" data-amzn-link-id="77c025b7a497fb4807e334dc96df1eb4" data-amzn-ps-bm-keyword="Savor You" href="http://www.amazon.com/Savor-You-Fusion-Kristen-Proby/dp/0062674897/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=77c025b7a497fb4807e334dc96df1eb4&linkCode=ktl" id="amznPsBmLink_3428091" rel="nofollow" target="_blank">Savor You</a>.<img alt="" border="0" height="0" id="amznPsBmPixel_3428091" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=77c025b7a497fb4807e334dc96df1eb4&_cb=1528483213426" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /><br />
<br />The plot thickens. Or maybe it's just the lemon curd.<br />
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Did I mention that I don't usually read romance novels? I think the last one I read was when I found out that a grade school classmate had written a few of them, and I figured I'd check them out. That was ... a loooong time ago.<br />
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The fusion here seems to be lots of romance with a smattering of food. There's no murder, so it's not a murder mystery. No aliens, so it's not sci-fi. Lots of talk about restaurants, food, cooking shows, and more food.<br />
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The plot revolves around Mia, a restaurant owner and chef, who agrees to do a cooking show with Camden, a guy she was married to for a couple days when she was in her 20's. He's a celebrity chef. She's overweight (although that's not how she's depicted on the cover). And there's tension. Lots of tension.<br />
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The book's point of view shifts from Mia to Camden and back again with each chapter. That could be problematic, but author Kristen Proby handled pretty well. There are a couple of sex scenes, so maybe don't hand this to your youngest kids. And at the back of the book are recipes for apple pie and cheesecake that are mentioned in the book.<br /><br />Since I don't read a lot of romances, I have no idea how this stacks up against others of this genre. But overall, it was a light read on a summer day.<br /><br /><i>I received this book at no cost to me.</i>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-1592766801603615602018-06-07T08:00:00.000-06:002018-06-07T08:00:02.911-06:00Death al Fresco<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73B7aCgUmQM5J383i-MOzxn104CPkUPI2YuSUp-KH8AE4IXLSiozMgzFmw7769Hq59Lzu4r7sJ2PtbuCWbwHqR4FF5sDazVBFCoOl-E7Zu7GqGB4VLr3xnoPr2qN-Po7y3BEUrQQxjU-e/s1600/death+al+fresco.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="800" data-original-width="530" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73B7aCgUmQM5J383i-MOzxn104CPkUPI2YuSUp-KH8AE4IXLSiozMgzFmw7769Hq59Lzu4r7sJ2PtbuCWbwHqR4FF5sDazVBFCoOl-E7Zu7GqGB4VLr3xnoPr2qN-Po7y3BEUrQQxjU-e/s400/death+al+fresco.jpg" width="265" /></a>No, this isn't a dangerous cookbook - it's a mystery novel. The plot involves not one, but two restaurants, but even without that food tie-in, I would have enjoyed the book.<br /><br />This is one of a series, so it left me wondering about a few things. Like, Sally owns a restaurant of her own, but she seems to spend more time at the "family" restaurant that her dad runs. I have a feeling that previous books explained this quirk, but I kept wanting to nudge her over to her own restaurant to do more than act as a line cook once in a while.<br /><br />Aside from that little oddity, the book was pretty engaging. Being a murder mystery, someone died, and Sally managed to insert herself into the investigation. Of course she did. And of course she found a major clue. And of course she got into trouble.<br /><br />This was a fun, easy read, and to be honest it made me want to go find the previous books in the series to find out more about the back story.<br />
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Did I mention the recipes? The back of the book (where they're easy to find, all in one place!) are recipes for some of the dishes mentioned in the book. I haven't tried any of them, but I do appreciate that they're included.<br /><br />
Overall, a nice read.<br />
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<i>I received this from the publisher at no cost to me.</i>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-7607517317199817912018-06-05T08:00:00.000-06:002018-06-05T08:00:21.901-06:00How to Taste<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVah6Yrm8-Zp3ac-6xW6KKW3xuOpwUzrAYXLvKYzdqU1hrI1DRIYMtxFiuhGQ6QglJYtnLtooeOzkvmw1Z9bLM8_rJGeN1XogL0ulcMAYkOXW6_uircbbuMHRmEaiCAebbWbR_2wvgwvhh/s1600/how+to+taste.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="275" data-original-width="193" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVah6Yrm8-Zp3ac-6xW6KKW3xuOpwUzrAYXLvKYzdqU1hrI1DRIYMtxFiuhGQ6QglJYtnLtooeOzkvmw1Z9bLM8_rJGeN1XogL0ulcMAYkOXW6_uircbbuMHRmEaiCAebbWbR_2wvgwvhh/s400/how+to+taste.jpg" width="279" /></a>I have to say that this was one of the most informative books I've read in a while, and at the same time it was pretty engaging. And it comes in a compact size that's easy to travel with.<br />
<br />Yes, there were a few recipes, but that's totally not the point. The point is to learn how to taste things so you can adjust your cooking for the best result. Which is maybe why Becky Selengut named it How to Taste.<br /><br />Of course, "best" can be a bit subjective. But even so, when you taste your soup and you know there's something missing, this book can help you unravel the problem so you can add that pinch of salt or splash of lemon juice that takes it from "Okay for lunch" to "Yeah, I'd serve this to company. Fancy company."<br />
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The book starts with salt and explains things like where on your tongue you should taste things when the salt amount is correct, and it wends its way through acids and texture and pretty much everything that goes into making a dish the best it can be.<br /><br />While the recipes here are designed to illustrate particular points about cooking and eating, there is one recipe I've bookmarked to make later, because it sounds so interesting: Mustard Caviar.<br />
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If you're interested in learning how to use your senses to improve your cooking and adjust recipes that are a little out of whack, this is the book for you.<br />
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<i>I received this from the publisher at no cost to me.</i>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-74379114671518225292018-06-01T08:00:00.000-06:002018-06-01T08:00:00.330-06:00The Cook's Atelier<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdH4FG60ZA4hs10UrhkFWm0wZO6r8LZUn_LYze0r0bwVIsVb17vl9eduugZud8ENchJwIRoS1YmyzaAGOguUYggnIq-f0Ox_AYfKuIFSQeguCnAt5zUvyr7nbPwrzGIAQg9kxTONMso9hv/s1600/CooksAtelier.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="800" data-original-width="660" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdH4FG60ZA4hs10UrhkFWm0wZO6r8LZUn_LYze0r0bwVIsVb17vl9eduugZud8ENchJwIRoS1YmyzaAGOguUYggnIq-f0Ox_AYfKuIFSQeguCnAt5zUvyr7nbPwrzGIAQg9kxTONMso9hv/s400/CooksAtelier.jpg" width="330" /></a>Hey, look! I'm catching up on the books that I've gotten for participating in the Abrams Dinner Party. I get free cookbooks, I post about them, and then I try to find room on my bookshelves (AKA those piles of books in every corner) where I can keep the safe from harm.<br />
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This one is a monster. <a amzn-ps-bm-asin="1419728954" class="amzn_ps_bm_tl" data-amzn-link-id="51056905d288d3baccfa2db54f948ba6" data-amzn-ps-bm-keyword="The Cook's Atelier " href="http://www.amazon.com/Cooks-Atelier-Recipes-Techniques-Stories/dp/1419728954/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=51056905d288d3baccfa2db54f948ba6&linkCode=ktl" id="amznPsBmLink_980121" rel="nofollow" target="_blank">The Cook's Atelier </a><img alt="" border="0" height="0" id="amznPsBmPixel_980121" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=51056905d288d3baccfa2db54f948ba6&_cb=1527803704235" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" />by Marjorie Taylor and Kendall Smith Franchini isn't just a cookbook. As the tagline says, it's <i>Recipes, Techniques, and Stories from Our French Cooking School.</i><br />
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If you like some reading matter along with your recipes, this is definitely the book for you. The first 60ish pages are about techniques, tools, and all sorts of kitchen wisdom. Even when the recipes start in earnest, there are stories interspersed, so you'll have plenty of prose to curl up with as you search for recipes to make.<br />
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The book is arranged by season, which makes sense for this sort of book. And it makes browsing a little more productive, since you won't be looking at heavy stews when summer is beating down on your head.<br />
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The recipe that I have bookmarked for a definite yes is the Almond-Cherry Galette, It's a simple thing, really. Just the galette dough (we're sent to another page for that), plus sugar, vanilla bean, lemon juice, cherries, butter, egg, and cream. If you've noticed that there is no almond, that's because it's in the galette dough. And that's one of the reasons I'm smitten with this right now. I usually make galettes with a basic pie dough, but that almond flour is intriguing. I must make it.<br />
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Of course, it's noted that any seasonal fruit can be used, but the combination of cherries and almond is one of my all-time favorites, so I'll be waiting for cherries to come into season.<br />
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As I mentioned, this book is big (about 400 pages), and it's heavy. This isn't something that you'll tuck into your bag for some reading on the train. Well, maybe you will, but I don't take a train to work, and I'm not fond of carrying heavy books to and fro.<br />
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But it's packed with information. And recipes. Lots of recipes. While it's doubtful I'll be making the roasted pheasant any time soon, I just might use the same recipe for the next chicken I find that needs roasting. Meanwhile, there are plenty of other recipes, from simple to not-so-simple to keep me out of trouble.<br />
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<i>As I mentioned at the top, I got this book at no cost to me as part of the Abrams Dinner Party. They still haven't sent me dinner, but I'm having fun with the books.</i>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-53806931306174605412018-05-31T12:00:00.004-06:002018-05-31T12:00:55.088-06:00Foreign Cinema Cookbook #AbramsDinnerParty<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjwcPKJ-CyW6kS4-TfmKPE3fydqIWYkINb5t8zYyeDfIWaG7BZOxYGSvbwaIKwaD1_BjgqZJomgNIM5CNhd2eV2OKJydPuoHadLpGV9E1_5rXluvO62ZHjsrn9KOWQwD2qsb5k7OLUjP2/s1600/ForeignCinemaCookbook.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="800" data-original-width="622" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjwcPKJ-CyW6kS4-TfmKPE3fydqIWYkINb5t8zYyeDfIWaG7BZOxYGSvbwaIKwaD1_BjgqZJomgNIM5CNhd2eV2OKJydPuoHadLpGV9E1_5rXluvO62ZHjsrn9KOWQwD2qsb5k7OLUjP2/s320/ForeignCinemaCookbook.jpg" width="248" /></a></div>
This cookbook season, I've been lucky enough to be involved in the Abrams Dinner Party, which is a clever way of saying that I get a whole lot of cookbooks for free.<br />
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Some of them, I was drooling over. Some, I'd never heard of, and probably would not have taken a second look at. But that's fine, because some of the ones that I wasn't originally fond of turned out to be pretty good.<br />
<br />One of the most recent books to arrive was <i><a amzn-ps-bm-asin="1419729047" class="amzn_ps_bm_tl" data-amzn-link-id="41136418d2a75aed45805a4cd5f24a6b" data-amzn-ps-bm-keyword="The Foreign Cinema Cookbook " href="http://www.amazon.com/Foreign-Cinema-Cookbook-Recipes-Stories/dp/1419729047/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=41136418d2a75aed45805a4cd5f24a6b&linkCode=ktl" id="amznPsBmLink_8492938" rel="nofollow" target="_blank">The Foreign Cinema Cookbook</a> </i><img alt="" border="0" height="0" id="amznPsBmPixel_8492938" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=41136418d2a75aed45805a4cd5f24a6b&_cb=1527789373162" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" />by Gayle Pirie and John Clark. The subtitle of this one is Recipes and Stories under the stars.<br /><br />I'll have to admit that this one wasn't on my radar at all. I didn't know the authors, and even if I had seen it in passing, I probably would have passed, since I know very little about foreign films.<br /><br />Turns out I was a bit wrong in my assumptions. Foreign Cinema is the name of a restaurant in San Francisco. Oopsie. So, instead of finding recipes dedicated to movies I'd never seen or recipes by stars I never heard of, this is a book full of recipes from the restaurant. There's everything from Strawberry Bourbon to Crab Cakes with a Curiously Scented Butter Sauce (I just love that name!) to Creme Fraiche ice cream.<br /><br />Like a lot of cookbooks written by folks near a coast, there are quite a few recipes featuring fresh fish that isn't available to us folks in the middle-ish of the country. And like many cookbooks based on restaurants, there are ingredients you might not find at your local grocer. But that's okay. It's a big book ... and heavy - did I mention that it's heavy? ... so there are plenty of recipes to choose from that can be made with common ingredients.<br /><br />And of course you can substitute. If you don't have that fresh fish available in your market, you can always pick up the bag of frozen white-looking fish from the freezer bin and make sure that the rest of the recipe is done right.<br /><br />Even if you skip past the full recipes, this book has a pretty darned good selection of extra things that you'll find very handy. There are spice blends, condiments and pickles, sauces, vinaigrettes, and some simple things like stocks breadcrumbs, and other things that can dress up an otherwise plain dish.<br />
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Photos in this book are pretty, yet achievable. The ones on baking pans or in pots certainly are what you should see, but even the plated dishes look doable - if you choose to do them that way. And, I have to say, I really appreciate that.<br />
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It irks me to no end when I see a recipe that calls for (for example) avocados to be mixed into a salad and the accompanying photo has pristine cubes of avocado. I mean seriously, either that avocado is rock-hard and not pleasant to eat, or the photographer cut it and placed it into position without mixing it in, as the recipe says you're supposed to. Yes, it's a pretty photo. But no, that's not what it's going to look like when served. And sometimes that matters. Like when the inlaws are coming over.<br />
<br />But ... I digress. <i>The Foreign Cinema Cookbook</i> is not a book of foreign recipes, folks. It's from a restaurant right over there in California, making American-ish food.<br /><br /><i>In case you missed it up top, I got this book for free. Gratis. Nada cost.</i>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-50547317503100853412018-05-28T08:00:00.000-06:002018-05-31T15:30:57.615-06:00Katie Lee's Easy-Breezy Eats #AbramsDinnerParty<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbQsvXLwHpdxn3R0FPBLveFT8jtRxirE37Bvrs_HHCL3Gc8B0k00P9SFetomHKKYEjH3Y8gICTuz6fL1Ht1fwqm-9qvLryaNFCBUDcsf-bHdSgUlFgpyXZPRoz5XeNa9FLQoXq7qoUXgp/s1600/KatieLeeEats.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="800" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbQsvXLwHpdxn3R0FPBLveFT8jtRxirE37Bvrs_HHCL3Gc8B0k00P9SFetomHKKYEjH3Y8gICTuz6fL1Ht1fwqm-9qvLryaNFCBUDcsf-bHdSgUlFgpyXZPRoz5XeNa9FLQoXq7qoUXgp/s400/KatieLeeEats.jpg" width="320" /></a><i>Whoop, whoop, </i>another free cookbook for me from Abrams for participating in the Abrams Dinner Party. Don't get too excited. There's no food, but I do get cookbooks sent to me to review.<br />
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This time, we're looking at <b><i><a amzn-ps-bm-asin="141973105X" class="amzn_ps_bm_tl" data-amzn-link-id="59833ab6cfb943de1e497eefaf4676d5" data-amzn-ps-bm-keyword="Katie Lee's Easy-Breezy Eats" href="http://www.amazon.com/Katie-Lees-Easy-Breezy-Eats-Cookbook/dp/141973105X/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=59833ab6cfb943de1e497eefaf4676d5&linkCode=ktl" id="amznPsBmLink_1904310" rel="nofollow" target="_blank">Katie Lee's Easy-Breezy Eats</a><img alt="" border="0" height="0" id="amznPsBmPixel_1904310" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=59833ab6cfb943de1e497eefaf4676d5&_cb=1527802158886" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></i></b> by (please tell me you guessed it) Katie Lee. This is the kind of book where you look at the cover and immediately assume a few things.<br />
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First, the tagline <i>the endless summer cookbook </i>and the basket of produce leads you to believe there will be a lot of fresh ingredients and not too many cans of soup. Second, Katie looks relaxed and happy and she's standing in a field holding that basket of produce. So, I'd assume that the recipes are somewhat easy, fresh, and relatively healthy.<br />
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Turns out that the assumptions are pretty much correct.</div>
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One of the first recipes I bookmarked was a grilled zucchini, corn, black bean, and avocado salad. Sounds simple enough, and the ingredients are basic. Like, you'd have no problem finding them in just about any grocery store if you didn't happen to already have them. To make the recipe easy, the black beans come from a can, but then we have fresh zucchini, avocado, and scallions. I could eat this as a side dish, as a salad, or a lunch.</div>
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Next on my hit list was fish tacos, where the recommended fish is any flaky white fish. That's simple. A recipe for chipotle sauce is included, as well as garnished. This is the kind of recipe where you could prep the sauce and garnishes the night before and cook the fish right before serving and dinner would be on the table in just a few minutes. </div>
<div>
<br /></div>
<div>
Another one that caught my eye was corn fritters. I'll be making them for sure when corn is local and plentiful and I've (as usual) bought more than I needed. The recipe is simple, but you can dress them up any way you like.</div>
<div>
<br /></div>
<div>
Some of the recipes do sound just a little fancy or complicated, like the Kiwi Blueberry Pavlova, but when you read the recipe, it's actually not that hard. But it would look awfully pretty as a summer dessert when you have company.<br />
<br />
This is the kind of book that I might use for inspiration as much as for the recipes. Cornbread Panzanella, for example, is something that I probably never would have thought of. And it's genius. But if I made it, I probably wouldn't fuss with using exactly the colors of bell peppers she suggests. Yeah, I'm a radical like that.<br />
<br />
<i>If you didn't notice the blurb at the top, I'm telling you, again, that I got this book for free. Yup, it's good to be me today.</i></div>
Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-69604507595205375462018-03-15T08:00:00.000-06:002018-03-15T08:00:29.415-06:00First We Eat #AbramsDinnerParty<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_PjL18_tWxQr1IBgDn_qQJpkHq8oLh_Cn13MeNpTwU1s2IEFqE9M3anTkBJRfS1oyDZTgf92ToyQghR-ldTxI7H2d3-k4-PrkSALs3qFj8IQFZaW69FH_UUFtXL3knkqUZfkOEE45kNi/s1600/First+We+Eat.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="804" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_PjL18_tWxQr1IBgDn_qQJpkHq8oLh_Cn13MeNpTwU1s2IEFqE9M3anTkBJRfS1oyDZTgf92ToyQghR-ldTxI7H2d3-k4-PrkSALs3qFj8IQFZaW69FH_UUFtXL3knkqUZfkOEE45kNi/s400/First+We+Eat.jpg" width="321" /></a>I love ethnic and regional cookbooks, mostly because I like seeing how other people eat. Because everyone isn't from Chicago with a midwestern accent.<br />
<br /><a amzn-ps-bm-asin="1419728962" class="amzn_ps_bm_tl" data-amzn-link-id="3c1db1e4ab4c46a3813726434fad5495" data-amzn-ps-bm-keyword="First We Eat" href="http://www.amazon.com/First-We-Eat-Gatherings-Northwest/dp/1419728962/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=3c1db1e4ab4c46a3813726434fad5495&linkCode=ktl" id="amznPsBmLink_8316576" rel="nofollow" target="_blank"><i>First We Eat</i></a><img alt="" border="0" height="0" id="amznPsBmPixel_8316576" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=3c1db1e4ab4c46a3813726434fad5495&_cb=1521065726077" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /> by Eva Kosmas Flores is all about Pacific Northwest cooking, which happens to be a part of the country I'm not all that familiar with. I spent a few hours in the northwest corner of the country on my way elsewhere, but that's about it.<br /><br />I imagined a lot of fish, considering there's that nearby coast. But other than that ... <i>uh</i> ... not really sure.<br />
<br />
The book is arranged by seasons, which is very handy for those of us who live where seasons actually exist. <i>(Side-eye at you, California and Florida.)</i> On the other hand, a lot of what used to be very seasonal foods are now readily available for much more of the year. Still, there are some foods that are simply better in season. <i>(Glaring at you, strawberries and tomatoes.)</i><br />
<br />
As usual, my first step was thumbing through the book, looking for recipes I might want to make. I thumbed right past the way-too-popular kale and arugula recipes (not too many of them, to be honest) and bookmarked Summer Squash Fritters with Cucumber Tsatziki (yes, it's not summer, but zucchini are forever), Hazelnut and Maple Crusted Pork Loin Chops with Apples and Sage, and Caramel Apple Tarte Tatin.<br />
<br />
Oh heck yum. Sign me up for those. They could even be a whole meal with perhaps a salad on the side, or perhaps the refreshing sounding Green Bean and Lemon soup.<br />
<br />
The great thing about this book is that for the most part, the ingredients will be easy to find. Fresh morels will be expensive, but I'd probably substitute with another mushroom and call it a day. Fresh lilac blossoms could be hunted down in neighbor's yards, but the season is short. I might sub dried lavender (this is for a tea, so it would work) when lilacs are not around. But otherwise, pretty much everything can be had in a normal grocery store.<br />
<br />
Besides recipes, there's information about ingredients, a whole list of pantry basics that you can make for yourself, and seasonal information about gardening. And lots more. If you like reading cookbooks as well as cooking from them, you'll have plenty to browse through here.<br />
<br />
And then we have the photos. They're pretty without looking unattainable or unrealistic. So, if you're making one of these recipes, there's a good chance it will resemble on of the photos. That's always a plus, in my opinion.<br />
<br />
<i>I got this book for participating in the #AbramsDinnerParty, where I get cookbooks for free. Because there's always a little extra room on my shelf.</i><br />
<br />Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-64295463671200317762018-03-05T08:00:00.000-07:002018-03-05T08:00:13.547-07:00I Love My Rice Cooker Recipe Book<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZdQZx0XPzleQfeldc26SS5W-JDCT0CcvIzaNVRpzAnbZPEthkD0eRlaCZHNYxRS2iqWbRxxxxtYKnY_15ZmO7cvpShtEEst7IK-PkGW_KbC7nwtQfLayk4_R0BnlqdgzBkpmnLPrh7bkL/s1600/I+love+my+rice+cooker.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="488" data-original-width="374" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZdQZx0XPzleQfeldc26SS5W-JDCT0CcvIzaNVRpzAnbZPEthkD0eRlaCZHNYxRS2iqWbRxxxxtYKnY_15ZmO7cvpShtEEst7IK-PkGW_KbC7nwtQfLayk4_R0BnlqdgzBkpmnLPrh7bkL/s400/I+love+my+rice+cooker.jpg" width="306" /></a>Poor rice cookers. They used to be so trendy, but now there are all those multi-cooker, slow-cooker, pressure-cooker gadgets that claim to be able to cook absolutely everything. Including, possibly, rice.<br />
<br />
This cookbook takes the opposite tack. It attempts to give you multiple reasons to keep your rice cooker on your counter. It's not just for rice, the cookbook says. You can make soup in it, too.<br />
<br />
The interesting thing about <a amzn-ps-bm-asin="B074ZR435H" class="amzn_ps_bm_tl" data-amzn-link-id="ac3b57ed8cb8eb9d5043795a643356e8" data-amzn-ps-bm-keyword="The I Love My Rice Cooker Recipe Book" href="http://www.amazon.com/Love-Cooker-Recipe-Easy-Unexpected-Recipes-ebook/dp/B074ZR435H/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=ac3b57ed8cb8eb9d5043795a643356e8&linkCode=ktl" id="amznPsBmLink_1222981" rel="nofollow" target="_blank">The I Love My Rice Cooker Recipe Book</a><img alt="" border="0" height="0" id="amznPsBmPixel_1222981" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=ac3b57ed8cb8eb9d5043795a643356e8&_cb=1520121990685" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /> (no author listed) is that it's designed for use with very basic rice cookers - the ones with on/off/warm settings and nothing else.<br />
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Surprise, surprise, that's not the sort of rice cooker I have. Mine will cook Gaba rice and has multiple settings for white rice, but it's not the sort of cooker that this book is aimed at.<br />
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But that's okay. I'm resourceful. All of the recipes in this book could easily be converted for slow cooker or stovetop recipes. I mean, seriously, you just need basic higher and lower heat. It's not that hard to convert them. And, if your kitchen is being remodeled and you have to rough it with your rice cooker, you can use this book to make everything from meatballs to crab cakes to pasta in your rice cooker.<br />
<br />
And yes, there are rice dishes, too.<br />
<br />
While this is probably not an essential book, it could be really handy for college students armed with rice cookers in their dorm rooms, or anyone who happens to have one of those old style rice cookers that needs more use.<br />
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=cookistry044-20&marketplace=amazon&region=US&placement=1507206364&asins=1507206364&linkId=1b4332065dd4be1089cf4dd8ad621f00&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"></iframe><br /></div>
<br />Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-59024472583906679652018-03-03T16:33:00.001-07:002018-03-03T16:33:52.771-07:00Tom Fitzmorris's New Orleans Food #AbramsDinnerParty<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD9GdIUZtXLmclAAKWE0vOwQbIt9o_xniiLuLV4_X7M9OhAtgqSd8FQneqeol07pSgk3X1sN893cy67APgLQ7v2xVBEtW-qE-MeF24W-wCLgdbeRaEQiPDEtw19A7CV6hi4VJzY6KpcXM2/s1600/New+Orleans+Food.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="700" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD9GdIUZtXLmclAAKWE0vOwQbIt9o_xniiLuLV4_X7M9OhAtgqSd8FQneqeol07pSgk3X1sN893cy67APgLQ7v2xVBEtW-qE-MeF24W-wCLgdbeRaEQiPDEtw19A7CV6hi4VJzY6KpcXM2/s400/New+Orleans+Food.jpg" width="310" /></a><i>The Abrams Dinner Party continues with more fun cookbooks being sent to me to peruse, cook from, and tell you about. I get the books at no cost.</i><br />
<br />
If you've ever been to New Orleans (or you've watched enough episodes of NCIS New Orleans, you probably realize there's a unique food culture. And when there's a unique food culture, there are recipes.<br />
<br />
<a amzn-ps-bm-asin="1419729810" class="amzn_ps_bm_tl" data-amzn-link-id="85b4a52e98fde44a87aec7ecb1366a84" data-amzn-ps-bm-keyword="Tom Fitzmorris's New Orleans Food" href="http://www.amazon.com/Fitzmorriss-Orleans-Food-Revised-Expanded/dp/1419729810/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=85b4a52e98fde44a87aec7ecb1366a84&linkCode=ktl" id="amznPsBmLink_5733646" rel="nofollow" target="_blank"><i><b>Tom Fitzmorris's New Orleans Food</b></i></a><img alt="" border="0" height="0" id="amznPsBmPixel_5733646" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=85b4a52e98fde44a87aec7ecb1366a84&_cb=1520119438244" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /> is all about that food culture. If you're craving alligator, you'll find a recipe here (although I'm not sure where you'd find the alligator). If you want beignets, those are a bit more accessible, since the ingredients aren't as exotic.<br />
<br />
If you want gumbo or creole creations, the recipes are here.<br />
<br />
While some of them include ingredients that might be hard to find (hello, alligator), it's pretty simple to substitute one fish for another, shrimp for crawfish ... and for that alligator, to me it has the texture of chicken with a slightly fishy flavor. Chicken might be a good substitute there.<br />
<br />
Of course, the majority of the recipes can be made using ingredients from your standard grocery store. Pork Tenderloin with Mushrooms and Brandy Cream Sauce would make a lovely dinner for company or a special occasion. Poached Fish with Cranberry Hollandaise sounds different and lovely. Dirty Rice and Lyonnaise Potatoes and Corn Macquchoux would be great side dishes pretty much every day.<br />
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If you've been to New Orleans and want to recreate the food vibe, or if you just want to change up your everyday cooking, this book would be a great addition to your book collection.<br />
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<i>Note: This book is a revised edition. I'm not sure what was changed from the previous version.</i><br />
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<b><span style="font-size: large;">QUICK PEEK</span></b><br />
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While MOST of the books I'm getting from Abrams are cookbooks, they sent along two other books as well - <a amzn-ps-bm-asin="1419727583" class="amzn_ps_bm_tl" data-amzn-link-id="4ba1d0a29235114ee525ec9b5d5391bb" data-amzn-ps-bm-keyword="Godforsaken Grapes" href="http://www.amazon.com/Godforsaken-Grapes-Slightly-Journey-Underappreciated/dp/1419727583/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=4ba1d0a29235114ee525ec9b5d5391bb&linkCode=ktl" id="amznPsBmLink_3549939" rel="nofollow" target="_blank"><b><i>Godforsaken Grapes</i></b></a><img alt="" border="0" height="0" id="amznPsBmPixel_3549939" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=4ba1d0a29235114ee525ec9b5d5391bb&_cb=1520119635420" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /> by Jason Wilson and <a amzn-ps-bm-asin="1419731084" class="amzn_ps_bm_tl" data-amzn-link-id="b69bbfebb3feb23ead780826f5939816" data-amzn-ps-bm-keyword="The New Farm" href="http://www.amazon.com/New-Farm-Years-Front-Revolution/dp/1419731084/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=b69bbfebb3feb23ead780826f5939816&linkCode=ktl" id="amznPsBmLink_4288921" rel="nofollow" target="_blank"><i><b>The New Farm</b></i></a><img alt="" border="0" height="0" id="amznPsBmPixel_4288921" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=b69bbfebb3feb23ead780826f5939816&_cb=1520119645745" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /> by Brent Preston. I haven't had a chance to dive into these yet, but on first glance, they look like the sorts of books that food lovers would be interested in.<br />
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=cookistry044-20&marketplace=amazon&region=US&placement=1419729810&asins=1419729810&linkId=32fb06cab97ce7dc9852e82c16264ad1&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"></iframe> <iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=cookistry044-20&marketplace=amazon&region=US&placement=1419727583&asins=1419727583&linkId=2d5dfd50b48b3c98772cc5fabc021fc2&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"></iframe> <iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=cookistry044-20&marketplace=amazon&region=US&placement=1419731084&asins=1419731084&linkId=891102e27501c638b32391cf9fd16163&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"></iframe></div>
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<br />Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com1tag:blogger.com,1999:blog-5714785204898022452.post-88316777001566391312018-01-20T12:39:00.000-07:002018-01-20T12:40:13.209-07:00One Knife, One Pot, One Dish #AbramsDinnerParty<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhr7dkBkE4JjREaRaVLALrACDf5PCHMcB2FBLLPR7skS35ROVqmYKbGfN2qaWNJb4bEeTu9ybnsVF0CjulqmLoi1xv6bq0MNpEIqxj0y3WqBwD9BnFezxrJI7k5wATOOe4q-_exsr2w84/s1600/OneKnifePotDish.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="854" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhr7dkBkE4JjREaRaVLALrACDf5PCHMcB2FBLLPR7skS35ROVqmYKbGfN2qaWNJb4bEeTu9ybnsVF0CjulqmLoi1xv6bq0MNpEIqxj0y3WqBwD9BnFezxrJI7k5wATOOe4q-_exsr2w84/s400/OneKnifePotDish.jpg" width="341" /></a>When I got the latest cookbook for the Abrams Dinner Party (where I get a bunch of free cookbooks from the publisher) I was curious about the concept.<br />
<br />
The book is called <i>One Knife, One Pot, One Dish</i>, and the subtitle is <i>Simple French feasts at home</i>.<br />
<br />
Well, hmmm. When I think of French food, <i>simple</i> is not the first thing that comes to mind.<br />
<br />
Wandering through the book, the titles didn't sound simple. Like Pork with Green Peppercorns and Shiitakes, Rabbit with Lemon Thyme and Almonds, Cauliflower with Lemon Mascarpone, or Salmon with Beets and Chocolate Mint.<br />
<br />
There were others that sounded simple, like Chili, One-Pot Carbonnade, and Hot Dogs with Cheese.<br />
<br />
But ... titles can be deceiving. All of the recipes are designed to be simple to prepare, no matter how "fancy" the ingredients are. First, you peel or slice or chop. Then it goes into a pot. Then you plate it. <i>Boom!</i> All done!<br />
<br />
I decided to try the concept with a dessert - Apples with Salted Butter. Mostly because I had plenty of leftovers for the next few dinners, and I didn't want to pile on yet another dinner-like food.<br />
<br />
This was a super-simple recipe that required a whopping three ingredients. Just apples, butter, and sugar. First, the apples are peeled, cored and thinly sliced on a mandoline. Then some butter and sugar go onto the bottom of the pot and the apple slices are layered into the pot with sprinkles of sugar and dots of butter between layers. Then it's baked for a while with the lid on the pot, and later the lid is removed so the sugar has a chance to caramelize.<br />
<br />
It all went well except that when I got to the store, I had forgotten which apples were recommended, so I played apple roulette (seriously, how many apple varieties are in season now?) And I grabbed a few of each.<br />
<br />
When I took the lid off the pot, the apples were swimming in juice. My goodness, I had juicy apples! It took much longer than recommended to get the apples to caramelize to a point that was even close to what was in the photo. Then, when I tried to unmold it, it kind of flopped out of the pan so it was useless for a photo.<br />
<br />
Oh, but the flavor! Warm or room temperature or chilled, this was a-freaking-mazing. The amount of sugar (just about one tablespoon per apple) was enough to add some sweetness, but overall they were more tart than sweet. The butter added richness. I get grabbing and nibbling more and more. <i>So good.</i><br />
<br />
I'm going to be making this again, for sure. Possibly with different apples.<br />
<br />
As far as the book, the techniques are pretty easy. Some of the ingredients would be a little difficult for me to find. Like the rabbit. I can't recall the last time I saw that at the grocery store. But you know what tastes like rabbit? Yup, chicken.<br />
<br />
As far as other ingredients that might be less common (chocolate mint is available at the garden center; less so at the grocery store) they'd be pretty easy to substitute. Regular mint for chocolate mint. One mushroom for another. One fish for another. One cheese for another. The results might not be exactly the same, but they'd be darned close. And pretty easy, too.<br />
<br />
<i>I got <b><a amzn-ps-bm-asin="141972746X" class="amzn_ps_bm_tl" data-amzn-link-id="83437ed70083c4bc491f68d0708cfa37" data-amzn-ps-bm-keyword="One Knife, One Pot, One Dish" href="http://www.amazon.com/One-Knife-Pot-Dish-Simple/dp/141972746X/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=83437ed70083c4bc491f68d0708cfa37&linkCode=ktl" id="amznPsBmLink_5678264" rel="nofollow" target="_blank">One Knife, One Pot, One Dish</a><img alt="" border="0" height="0" id="amznPsBmPixel_5678264" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=83437ed70083c4bc491f68d0708cfa37&_cb=1516476774459" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></b> by Stephanie Reynaud from the publisher at no cost to me.</i>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-5990475806619517552017-12-05T08:00:00.000-07:002017-12-05T08:00:08.382-07:00Pantry and Palate<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ARKN3pU2Duwv2yn17r7VHjHXioddUaNtw6XIKx_B6t7GDURUkaQfrx-vD0gouvXXVfwl1BLIOVFhI23zamOsRHhrckgd37DYZWY441lFFoiMlaTi9a7sXFF4XYyDF-uoPIIZVhDq6qom/s1600/pantry+and+palate.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="730" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ARKN3pU2Duwv2yn17r7VHjHXioddUaNtw6XIKx_B6t7GDURUkaQfrx-vD0gouvXXVfwl1BLIOVFhI23zamOsRHhrckgd37DYZWY441lFFoiMlaTi9a7sXFF4XYyDF-uoPIIZVhDq6qom/s400/pantry+and+palate.jpg" width="323" /></a>So ... I've heard the word "Acadian" before, but until I got this book, I didn't really know what it meant. Acadians are Canadians (say that five times fast).<br />
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Or rather, Acadians came from France and were the earliest Europeans to settle in Canada. Some Acadians left Canada and settled in Louisiana, where they developed Cajun cuisine.<br />
<br />At least that's what <b><i><a amzn-ps-bm-asin="1771084901" class="amzn_ps_bm_tl" data-amzn-link-id="3388f24dc3a372710004882a21024988" data-amzn-ps-bm-keyword="Pantry and Palate" href="http://www.amazon.com/Pantry-Palate-Remembering-Rediscovering-Acadian/dp/1771084901/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=3388f24dc3a372710004882a21024988&linkCode=ktl" id="amznPsBmLink_2596889" rel="nofollow" target="_blank">Pantry and Palate</a><img alt="" border="0" height="0" id="amznPsBmPixel_2596889" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=3388f24dc3a372710004882a21024988&_cb=1512358573967" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></i></b> by Simon Thibualt says. If you believe otherwise, take it up with the author.<br /><br />Anyway, Pantry and Palate is about Acadian food culture. And of course, recipes.<br /><br />So, what do Acadians eat? A recipe for pickled beets is one of the first in the book. Mmmm. Beets.<br />
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There are bread recipes. I'm always up for a good bread recipe. Then there's instructions on how to render lard, and what to do with a pig head. Hmmm. I'm not sure where I'd find a pig's head, but at least I have recipes should I ever find one.<br /><br />Then we find Fricot, which is a soup, and then meat pies, and other comfort foods. Count me in.<br />
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For dessert, there's seaweed pie, fruit puddings, apple cake, and more. Seaweed pie, by the way, doesn't include seaweed. It does include Irish moss, though. I don't think I'll be making that one, but the apple pie looks pretty good.<br /><br />I have to say that this was an interesting book. There are a handful of recipes I'm sure I'll never make, simply because I doubt I'll ever have fresh Irish moss or a whole pig head in my kitchen. But those were still fun to read about. The rest of the recipes, though, are doable. The soup is most definitely on the list, and since I've been watching Master Chef Canada, I think I really need to make a tortiere one of these days.Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-11601780176179927022017-12-04T08:00:00.000-07:002017-12-04T08:00:05.826-07:00Paladares #AbramsDinnerParty<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-E47ZLXhJQtEvLpQOP0gK9RWUWP6T-GLQbYnP-rPJsfL7mQgYnXyhv9e8zyBVhyD9PrEV7YQ2X_JmFNvxnc7IZgECB2m2yh06gSyg-uRJfgBsA13I9M18tsSM8ghSe9q0AyHMnC74e7x2/s1600/Paladares.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-E47ZLXhJQtEvLpQOP0gK9RWUWP6T-GLQbYnP-rPJsfL7mQgYnXyhv9e8zyBVhyD9PrEV7YQ2X_JmFNvxnc7IZgECB2m2yh06gSyg-uRJfgBsA13I9M18tsSM8ghSe9q0AyHMnC74e7x2/s320/Paladares.jpg" width="256" /></a>The Abrams Dinner Party is keeping me well stocked with new cookbooks - they're sending me their complete library of new cookbooks for this season. This time, it's <i><b><a amzn-ps-bm-asin="1419727036" class="amzn_ps_bm_tl" data-amzn-link-id="0c5793e079b5f4c7c0dfaab7cc0ac83c" data-amzn-ps-bm-keyword="Paladares" href="http://www.amazon.com/Paladares-Recipes-Private-Restaurants-Kitchens/dp/1419727036/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=0c5793e079b5f4c7c0dfaab7cc0ac83c&linkCode=ktl" id="amznPsBmLink_7641008" rel="nofollow" target="_blank">Paladares</a><img alt="" border="0" height="0" id="amznPsBmPixel_7641008" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=0c5793e079b5f4c7c0dfaab7cc0ac83c&_cb=1512359406480" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></b></i> by Anya von Bremzen.<br />
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This is a book inspired by private restaurants in Cuba, and it's one that I was looking forward to since I saw the list of books we'd be getting. I love Cuban food and there are a few recipes that I've made a number of time. I figured this book would give me a wider repertoire.<br />
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I sure as heck wasn't disappointed.<br />
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The really good news was that although these are inspired by restaurants, the ingredients are very accessible. Plantains are easy to find at my local supermarket and yuca is available at the local Mexican market.<br /><br />Of all of the recipes in this book, I think the least available ingredient is rabbit, but I'd just substitute chicken to make Chicken with Sour Orange and Rosemary Sauce.<br />
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One of the things I love about Cuban food is the use of rice. I'm a rice fiend. So I was fascinated that there was a recipe for Black Beans and Rice followed by a recipe for Red Beans and Rice. The recipes are similar (I mean, we're talking beans and rice), but they're not identical.<br />
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But my love for rice is just about equal to my love for polenta, so I was particularly interested in the Cuban Polenta (Tamal en Cazuela), which looks like the perfect comfort food. Like a tamale in a bowl.<br />
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Stuffed Chicken with Apricots and Poached Pears would be great for company. But if I'm making chicken, I think I'd go for the Adobo Chicken. There are a whole lot of recipes here that I've bookmarked to make later. Perhaps starting with the rice pudding. Oh yeah!<br /><br /><i>I received this book at no cost to me.</i>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-15435896050785241522017-12-03T08:00:00.000-07:002017-12-03T17:39:06.108-07:00Kid Chef Bakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipl9EGFvbWVE0FAhbOU77CE5EtYAqDFPThsrNy1hb4MZPosu3gPxX6RxS_VV0LPwgh3OalE_OrAH_kcaYgW5p2xs1y25YxoJJ2paYyzdzcvwZPZb0kECeRDfw6qt06PkCp4j4e1eLaYIsb/s1600/kid+chef+bakes.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="811" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipl9EGFvbWVE0FAhbOU77CE5EtYAqDFPThsrNy1hb4MZPosu3gPxX6RxS_VV0LPwgh3OalE_OrAH_kcaYgW5p2xs1y25YxoJJ2paYyzdzcvwZPZb0kECeRDfw6qt06PkCp4j4e1eLaYIsb/s320/kid+chef+bakes.jpg" width="259" /></a>I love it when fellow bloggers get cookbooks published, and I'm usually willing to do a review of their books, even if the book isn't totally in my wheelhouse.<br />
<br />When it came to <a amzn-ps-bm-asin="1623159423" class="amzn_ps_bm_tl" data-amzn-link-id="b9e32c0d09a8f76f851e66253654d4c0" data-amzn-ps-bm-keyword="Kid Chef Bakes" href="http://www.amazon.com/Kid-Chef-Bakes-Cookbook-Aspiring/dp/1623159423/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=b9e32c0d09a8f76f851e66253654d4c0&linkCode=ktl" id="amznPsBmLink_2377445" rel="nofollow" target="_blank"><b><i>Kid Chef Bakes</i></b></a><img alt="" border="0" height="0" id="amznPsBmPixel_2377445" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=b9e32c0d09a8f76f851e66253654d4c0&_cb=1512346856709" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /> by Lisa Huff, I said YES even though I don't happen to have any small humans living with me. I mean, it was a baking book. I'm perfectly happy to bake some easy recipes. Not everything needs a bazillion hard-to-find ingredients.<br /><br />At worst, I figured I'd have some recipes I could make when I have an urge to bake at 8pm and I don't want to think too hard about it.<br />
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The book is better than I hoped for, with a wide variety of recipes and an easy-to-follow format. While it's marketed for kids, this would be an awesome baking book for anyone who is a little skittish about using their oven for breads and desserts.<br />
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One thing I particularly love about this book (and that is handy even in books for adults) is that it lists the required tools and equipment. While most of the tools are pretty simple - bowls, spatulas, and measuring cups, for example - it's still nice to know that I should grab two bowls at once rather than grabbing one, then going back for the second one after I'm partway through the recipe.<br />
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While the recipes are written with an eye at making them easy for kids to follow, they're certainly more sophisticated than anything that I was eating when I was a kid. Scones, for example, are something I didn't encounter until I was an adult.<br /><br />One recipe that's going to be a must-try for me (as soon as it's strawberry season, which is not now) is the old-fashioned strawberry pie. I remember making this as a teenager, after going strawberry picking. I have no idea where I got the recipe, but I suspect it was from a newspaper, since I couldn't find anything like it in any of my mother's cookbooks.<br /><br />The recipe is fairly simple, with fresh strawberries covered in a cornstarch-thickened strawberry glaze. I can still remember that pie, even though I only made it once.<br /><br />I'd write more about this book, but honestly, I'm feeling the urge to go make the cinnamon nut coffee cake. Oh, yum!<br /><br />If you've got kids who are interested in cooking or baking, this is highly recommended. But I'd also recommend it for adults who aren't comfortable with baking. Just ignore the cover, and dig in.Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-77365464547904947912017-11-28T08:00:00.000-07:002017-12-03T20:42:06.299-07:00Southern Girl Meets Vegetarian Boy #AbramsDinnerParty<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiub1sJkQ24cBXE2HmOoMc3vAEnWhHa2SUdDWKObk194LhQ4NgFF6Jpu7iCmWvI3Vr0VOy9xM9ntU4NIt-QZJIrz9v96EScNU255ozSRQ91XMXdvD0cJ_hS6ybUaZrgFwllKHIkEmIVWsqZ/s1600/southern+girl+meets+vegetarian+boy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiub1sJkQ24cBXE2HmOoMc3vAEnWhHa2SUdDWKObk194LhQ4NgFF6Jpu7iCmWvI3Vr0VOy9xM9ntU4NIt-QZJIrz9v96EScNU255ozSRQ91XMXdvD0cJ_hS6ybUaZrgFwllKHIkEmIVWsqZ/s400/southern+girl+meets+vegetarian+boy.jpg" width="322" /></a>Yes, I'll admit it. I watch some of the competition shows on Food Network.<br />
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Damaris Phillips was one of the cooks I enjoyed on her season of ... whatever show she was on. She was warm and charming and I thought she'd be fun to hang out with. And her recipes looked like I'd enjoy them. They were homey and not overwrought.<br />
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So, when her new cookbook, <a amzn-ps-bm-asin="1419726692" class="amzn_ps_bm_tl" data-amzn-link-id="de5402932804173eaa4e52cbac62101f" data-amzn-ps-bm-keyword="Southern Girl Meets Vegetarian Boy" href="http://www.amazon.com/Southern-Girl-Meets-Vegetarian-Boy/dp/1419726692/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=de5402932804173eaa4e52cbac62101f&linkCode=ktl" id="amznPsBmLink_1673277" rel="nofollow" target="_blank"><b><i>Southern Girl Meets Vegetarian Boy</i></b></a><img alt="" border="0" height="0" id="amznPsBmPixel_1673277" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=de5402932804173eaa4e52cbac62101f&_cb=1512350349107" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /> dropped onto my doorstep, I was pretty curious about it.<br />
<br /><i>This book is yet another one that's part of the Abrams Dinner Party - they're sending me their complete library of new cookbooks for this season.</i><br />
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Let's get it out there, shall we? I'm not at all a vegetarian. Nope. I have pointy teeth and enjoy a good burger or a rack of ribs.<br />
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On the other hand, I've been eating a lot of meatless meals lately. It seems like it's a lot easier to cook a small meatless meal than it is to cook a meat-centric meal. Even a single steak or chicken breast is two meals for me - if not more - and meatloaf or pretty much any roast piece of meat is a commitment. It's hard to cook a small amount of stew or chili or ... a whole lot of other meaty meals.<br />
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On the other hand, a vegetable-centric main dish can easily be a side dish the next day.<br />
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So. <i>The cookbook.</i> That's where we were before I went rambling.<br />
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The book is an interesting mix. There are some recipes designed for vegetarians, using something like tempeh as the protein, and then there is an option to substitute meat for the tempeh. Some recipes are naturally vegetarian, like fried green tomatoes, cole slaw, or grits & greens.<br />
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Some recipes are those where you might expect meat, but it's not totally necessary, like baked beans. The version in this book includes blackberries, which I thought was really intriguing, and not just baked beans with the pork ripped out.<br />
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Since this is aimed at vegetarians rather than vegans, there are plenty of recipes featuring cheese or eggs like the beer mac and cheese or the deviled eggs. Those will make everyone happy.<br />
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And then sometimes there are recipes where the whole shebang has two different recipes. For example, the bourbon spaghetti and meatballs has one recipe that uses meat for the meatballs, while the other recipe has pecan meatballs.<br />
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And then there are the desserts, because it's a comprehensive cookbook.<br />
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I've got to say that if you're a meat eater cooking for a vegetarian family member, this book would certainly make it easier. For me, while I'm not likely to cook seitan "chicken" any time soon, there are plenty of recipes here that look appealing, possibly starting with the grilled succotash pasta salad. Because I'm a sucker for pasta salad.Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-6856641083650985112017-11-27T08:00:00.000-07:002017-12-03T20:41:05.771-07:00The Artful Baker #AbramsDinnerParty<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7aBhuW3tRgyxwxn0jvqEbeIKuKAwwIaCGLYs6mwgdluJsBiqfezxVW0zG38tu2rsjULiwlrrcAUqEcEVucf6TzZ35u0rnCLQdMS70cgA34GtUjW-3hmFXVUT5jtVlbIY2ycNC3jRLqij/s1600/The+Artful+Baker.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="500" data-original-width="386" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7aBhuW3tRgyxwxn0jvqEbeIKuKAwwIaCGLYs6mwgdluJsBiqfezxVW0zG38tu2rsjULiwlrrcAUqEcEVucf6TzZ35u0rnCLQdMS70cgA34GtUjW-3hmFXVUT5jtVlbIY2ycNC3jRLqij/s400/The+Artful+Baker.jpg" width="308" /></a>If you're looking for a large baking book that will have you in awe of the stunning food photography, <b><i><a amzn-ps-bm-asin="1419726498" class="amzn_ps_bm_tl" data-amzn-link-id="b79b02c34418dfc817a7db2afb8f2a27" data-amzn-ps-bm-keyword="The Artful Baker" href="http://www.amazon.com/Artful-Baker-Extraordinary-Desserts-Obsessive/dp/1419726498/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=b79b02c34418dfc817a7db2afb8f2a27&linkCode=ktl" id="amznPsBmLink_8876545" rel="nofollow" target="_blank">The Artful Baker</a><img alt="" border="0" height="0" id="amznPsBmPixel_8876545" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=b79b02c34418dfc817a7db2afb8f2a27&_cb=1512353746515" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></i></b>by Cenk Sönmezsoy is a treat for the eyes, with recipes you'll want to make.<br />
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<i>By the way, I got this book for participating in the Abrams Dinner Party - they're sending me their complete library of new cookbooks for this season.</i><br />
<br />From the symmetrical fig, thyme and bleu cheese galette, to the chocolate and salted caramel tart on a very whimsical plate, to the messily attractive raspberry jewel pluot galette, to the blanche that looks like a painting, every photo is a gem.<br />
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A lot of cookbooks that have pretty pictures are filled with recipes that require difficult ingredients, but this one keeps the list reasonable. Or you'll be able to find substitutes. Like those raspberry jewel pluots. If you can't find exactly that variety, it's a good bet you'll be able to find another variety that will work just as well.<br />
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After wandering back and forth through this book several times, I think the most difficult ingredient would be the fresh chestnuts, but most recipes use ingredients that I could easily pick up at the local grocery store. Well, easily as long as the fruits are in season.<br />
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But hey, chocolate is always in season, so if you can't find the right apples or the perfect berries, you can just wander back to the chocolate chapter and swoon there for a while.<br />
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Recipes range from classic brownies and pound cake to more fancy creations like pistachio, quince, and kaymak macarons. If that kaymak sounds foreign, it is. It's a Turkish clotted cream, but the recipe notes that you can substitute mascarpone. See how easy that is?<br />
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This book isn't all desserts, by the way. There are breads as well.<br />
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And there are desserts that aren't baked, like the ice creams and other frozen treats. And there are drinks, candies, jams, and jellies as well.<br />
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This is a big book, with a lot to look at, a lot to ogle, and a lot to make. It would be a lovely gift for anyone you know who likes to bake, or a great addition to your own wish list. This one is definitely a keeper. Yup.Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-70008073201188886492017-10-16T08:00:00.000-06:002017-10-26T14:00:30.014-06:00Three New Cookbooks: Cook Beautiful, The Dinner Plan, and Simple FareWith the holidays approaching ... first comes the spooky candy holiday, followed by the overstuffed bird holiday, and finally the gift-giving holidays ... it's time to start a wishlist. Or maybe a gift list. These three books have come to me through the <i>Abrams Dinner Party</i> - they're sending me their complete library of new cookbooks for this season. Lots of books. So many recipes.<br />
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There are so many new cookbooks to choose from, which is great, because there's something for everyone. On the other hand ... since there are so many cookbooks, it can make it hard to decide just which book is the perfect present for each of your cooking cousins.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihpT2Ubbpr0M_CAHSbrYLpujsfHRArG-6EWOpFdmIXtsSu5MEjh9vd699fugmEOKJwtqSSnTnsWhVUFnAe8z3eKDsLvaWhyrSjBlZHB8ZvIYjOkXk8ieiW_9OGnF4yY57r8eTCrxD7DrhW/s1600/CookBeautiful.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihpT2Ubbpr0M_CAHSbrYLpujsfHRArG-6EWOpFdmIXtsSu5MEjh9vd699fugmEOKJwtqSSnTnsWhVUFnAe8z3eKDsLvaWhyrSjBlZHB8ZvIYjOkXk8ieiW_9OGnF4yY57r8eTCrxD7DrhW/s400/CookBeautiful.jpg" width="320" /></a><b><i><a amzn-ps-bm-asin="1419726528" class="amzn_ps_bm_tl" data-amzn-link-id="cf6d49d0b9eb70c187c5f081f9b90cd7" data-amzn-ps-bm-keyword="Cook Beautiful" href="http://www.amazon.com/Cook-Beautiful-Athena-Calderone/dp/1419726528/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=cf6d49d0b9eb70c187c5f081f9b90cd7&linkCode=ktl" id="amznPsBmLink_7807649" rel="nofollow" target="_blank">Cook Beautiful</a><img alt="" border="0" height="0" id="amznPsBmPixel_7807649" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=cf6d49d0b9eb70c187c5f081f9b90cd7&_cb=1508967746888" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /> </i>by Athena Calderone</b> is filled with pretty photos, but they aren't over-styled to the point where you'll decide the recipes are impossible to achieve.<br />
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One of my favorite photos is of Yogurt Panna Cotta with Strawberries and Saba. It sounds fancy, but there are only seven ingredients, plus saba or syrupy balsamic vinegar for drizzling. This would be an elegant dessert for any occasion, but easy enough for everyone.<br />
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Other photos show plating that's pretty, yet rustic. Not overwrought restaurant dishes, but food that belongs on the family table. It's something to aspire to ... be still very possible.<br />
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The book is arranged by season, which is great for those who prefer local, fresh, seasonal foods, but some of them can easily transcend seasons. Zucchini and Feta Fritters with Avocado Cream, for example, could be made just about any time of the year, since zucchini is always available. The scallions might be a little harder to find in some markets, but could easily be replaced by some onion and chives.<br />
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This would be the ideal gift for someone who loves to browse through books, who enjoys lovely photos, and who wants to cook dishes that aren't super-complicated.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvnbR-fECjp-V6Eh1ivWtVri0n6wjuEYaPzcF_aehP371_0HBtaqEg0QJPkasQRQi_hxpeK-dCWBWNh740xgfFMueVyEuqZJszdIDaI9AeCKEvDv9al115Ag4m4NnhalYNUYSP6-Ge3cs/s1600/DinnerPlan.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="805" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvnbR-fECjp-V6Eh1ivWtVri0n6wjuEYaPzcF_aehP371_0HBtaqEg0QJPkasQRQi_hxpeK-dCWBWNh740xgfFMueVyEuqZJszdIDaI9AeCKEvDv9al115Ag4m4NnhalYNUYSP6-Ge3cs/s400/DinnerPlan.jpg" width="321" /></a><b><i><a amzn-ps-bm-asin="1419726587" class="amzn_ps_bm_tl" data-amzn-link-id="13bc10da1acd357639dd2dd6888b25f2" data-amzn-ps-bm-keyword="The Dinner Plan" href="http://www.amazon.com/Dinner-Plan-Weeknight-Strategies-Schedule/dp/1419726587/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=13bc10da1acd357639dd2dd6888b25f2&linkCode=ktl" id="amznPsBmLink_8353906" rel="nofollow" target="_blank">The Dinner Plan</a><img alt="" border="0" height="0" id="amznPsBmPixel_8353906" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=13bc10da1acd357639dd2dd6888b25f2&_cb=1508967767033" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></i> by Kathy Brennan and Caroline Campion</b> (the authors also wrote <i><a amzn-ps-bm-asin="1609613546" class="amzn_ps_bm_tl" data-amzn-link-id="1d86303d376b161f2f815e358b0824f1" data-amzn-ps-bm-keyword="Keepers" href="http://www.amazon.com/Keepers-Tried-True-Weeknight-Happiness/dp/1609613546/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=1d86303d376b161f2f815e358b0824f1&linkCode=ktl" id="amznPsBmLink_6358427" rel="nofollow" target="_blank">Keepers</a><img alt="" border="0" height="0" id="amznPsBmPixel_6358427" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=1d86303d376b161f2f815e358b0824f1&_cb=1509048020477" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></i>) is both a cookbook and a planning guide to make weeknight dinners a little easier. Of course it is, because the tagline on this one is Simple weeknight recipes and strategies for every schedule.<br />
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Each recipe is tagged, to let you know if you can make it ahead or whether it's something you can whip together from pantry ingredients. Maybe it's extra-fast, or a one-dish meal or something that you can cook in stages.<br />
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All these helpful hints let you plan better for those days when you'll be getting home from work late or for that day when you meant to go to the grocery store, but now you've got to shop from the pantry.<br />
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While the planning feature is great for cooks who need that help, this book stands on its own, even if you don't need to plan. Recipes like BaLT salad, with bacon, avocado, lettuce, and tomato, would be great for lunch (with less bacon) or for dinner with a tad more bacon. Pasta e Fagioli is a hearty dish that can be made ahead from pantry ingredients. Roasted Pork Tenderloin with Mustard and Herbs is easy enough for a family dinner, but lovely for a celebration, too.<br />
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The table of recipes by category is handy, so if you happen to come home from the store with chicken that was on sale, you have your choice of recipes, or if you're in the mood for soup or pasta, you can look for those instead.<br />
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This would be a wonderful gift for new cooks who might be having trouble getting dinner on the table, or for anyone who's a little disorganized. But it's also a great book for people who are looking for interesting new recipes to try.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcwP54eojUigp7OukTeKvCzUVJxdbDcYj8W3MNaDlO3z4z-jz953SckWEG3z1hi2NDSatOMrm74WzyKCpAkTRsz00QgeCC96oXT57u16L41bP4DcRIOdERPWm0q4Gq02tltus0zb3EGaWj/s1600/Simple+Fare.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="762" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcwP54eojUigp7OukTeKvCzUVJxdbDcYj8W3MNaDlO3z4z-jz953SckWEG3z1hi2NDSatOMrm74WzyKCpAkTRsz00QgeCC96oXT57u16L41bP4DcRIOdERPWm0q4Gq02tltus0zb3EGaWj/s400/Simple+Fare.jpg" width="303" /></a><b><i><a amzn-ps-bm-asin="141972665X" class="amzn_ps_bm_tl" data-amzn-link-id="0c07978aedb76349bf8b7c62286f9bad" data-amzn-ps-bm-keyword="Simple Fare Fall/Winter" href="http://www.amazon.com/Simple-Fare-Winter-Karen-Mordechai/dp/141972665X/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=0c07978aedb76349bf8b7c62286f9bad&linkCode=ktl" id="amznPsBmLink_5379370" rel="nofollow" target="_blank">Simple Fare Fall/Winter</a><img alt="" border="0" height="0" id="amznPsBmPixel_5379370" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=0c07978aedb76349bf8b7c62286f9bad&_cb=1508967794254" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" /></i> by Karen Mordechai</b> is part of a series, but this is the first of these books I've seen. The format of the book is a bit unusual - it's a large paperback book. And by large, I mean height and width, rather than thickness.<br />
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The choice of text sizes is different, too, with some sections in very large type and others in more normal sizes. There's a lot of white space (great for people who like to take notes in their books) and the beginning of each chapter is blank, except for the chapter name. It's decidedly quirky.<br />
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Recipes range from light and simple, like toasts, to hearty and more complex, like braised brisket.<br />
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For people who like recipe variations, you'll find those, too. The Everyday Fish recipe calls for salmon with parsley, cilantro, mint, and lime, but variations are suggest for halibut with thyme, basil, lemon verbena, and meyer lemon, or sea bass with oregano, tarragon, purple basil, and lemon.<br />
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Because of the many variations suggested, this book is great for people who want to learn how to experiment with recipes, but who might not be ready to venture out on their own. Those variations also make the recipes easier for those who don't have easy access to a lot of ingredients or who are particularly choosy about flavors and combinations. If you don't like quinoa in your risotto, you can opt for the white or brown rice versions with a simple swap.Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0tag:blogger.com,1999:blog-5714785204898022452.post-21975725051693977432017-09-15T08:00:00.000-06:002017-09-15T08:00:12.955-06:00F*ch, That's Delicious #AbramsDinnerParty<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1jB8Y3oKhbchOnCkKp3mGcd8zCmfuMeROw6YSNuVVHQk_riEytsu_J49ljNpM3bBoEsmmAU7nEjUl0ZPRCPYUoCWc9zG7AMjXiiA1xhlv8L3LPoZm8rV2IcV9TeB2KGqI2p92F6Zw6y9/s1600/F_ckThatsDelicious.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1119" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1jB8Y3oKhbchOnCkKp3mGcd8zCmfuMeROw6YSNuVVHQk_riEytsu_J49ljNpM3bBoEsmmAU7nEjUl0ZPRCPYUoCWc9zG7AMjXiiA1xhlv8L3LPoZm8rV2IcV9TeB2KGqI2p92F6Zw6y9/s400/F_ckThatsDelicious.jpg" width="321" /></a>No, that's not my opinion of a recipe, that's the title of another book from the <i>Abrams Dinner Party.</i> They're sending me a whole bunch of new cookbooks at no cost to me. Wheeee!<br />
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First of all, Action Bronson, the author <a amzn-ps-bm-asin="B074QCBCT1" class="amzn_ps_bm_tl" data-amzn-link-id="219de6958e341b0c49b257e5a89a4002" data-amzn-ps-bm-keyword="F*ck, That's Delicious" href="http://www.amazon.com/Thats-Delicious-Annotated-Guide-Eating-ebook/dp/B074QCBCT1/ref=as_li_bk_tl/?tag=cookistry044-20&linkId=219de6958e341b0c49b257e5a89a4002&linkCode=ktl" id="amznPsBmLink_3480349" rel="nofollow" target="_blank">F*ck, That's Delicious</a><img alt="" border="0" height="0" id="amznPsBmPixel_3480349" src="https://ir-na.amazon-adsystem.com/e/ir?source=bk&t=cookistry044-20&bm-id=default&l=ktl&linkId=219de6958e341b0c49b257e5a89a4002&_cb=1505248196005" style="border: none !important; height: 0px !important; margin: 0px !important; padding: 0px !important; width: 0px !important;" width="0" />, seems to be someone famous. Apparently, I'm not quite hip enough to know who he is, but that's fine. I don't know much about most of the authors of books that I read.<br /><br />Yes, I said <i>read.</i><br />
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While this has recipes, it's not really a cookbook in the traditional sense. The subtitle on this one is "An Annotated Guide to Eating Well." <i>Okay then. </i><br />
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In this book eating <i>well </i>does not have anything to do with wellness, or with drinking kale smoothies, or with eating quinoa casseroles. Instead, it's about what the author likes.<br />
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The blurb on the Contents page probably explains it best: "My list of one hundred amazing things - the moments that got to me, the meals I ate, the places, the people, the artifacts, and the accessories." Each of the 100 things are food related. Some are recipes, some are about restaurants or places he's had meals, and some are other reminiscences. There are some odd bits and pieces, too, like his thoughts on toothpicks or on reading while on the toilet.<br />
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This is a book that's kind of hard to classify. The recipes that are included look interesting (although I'll admit that I haven't tried any of them yet) and the reading matter is certainly quirky. The language can be colorful (as you might have guessed from the title) and there's good information and even a little science thrown in. There's slangy language and there's some that's more straightforward. There's a little of everything.<br />
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The one thing it isn't, is boring. If you don't like one thing you're reading, move on to the next page, where there's probably something completely different. and possibly delicious.<br />
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<i>This post is sponsored by ABRAMS Books, as part of the ABRAMS Dinner Party.</i>Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.com0