the not so starving artist
#TrineHahnemann #ScandinavianBaking #QuadrilleBooks #HardieGrant
Oh, this time of year puts me right in the mood for Scandinavian baked treats, so I grabbed Trine Hahnemann’s Scandinavian Baking: Sweet and Savory Cakes and Bakes, for Bright Days and Cozy Nights. She never disappoints!
#paradiseyamamoto #gyoza #tuttlepublishing #tuttlebooks
Are you obsessed with gyoza, potstickers, and dumplings? Me too!
Paradise Yamamoto’s book, Gyoza: The Ultimate Dumpling Cookbook: 50 Recipes from Tokyo’s Gyoza King – Pot Stickers, Dumplings, Spring Rolls and More!, gives recipes for the classic chopped meat and meat and vegetable fillings that everyone knows and loves. Then he shows you all the things possible with gyoza. The book is filled with 50 wildly creative, delicious potstickers. He shows 7 different ways to fold them, and 6 ways to cook them. The folds have a definite learning curve to them, but they will be delicious right away. You’ve got plenty of time to improve those folds! And it gets a little easier each time. Especially if you obsessively cook your way through the book! 😀 Read More
#saminnosrat #saltfatacidheat
I have a *massive* food crush on Samin Nosrat. She has the enthusiasm and food joy of Julia Child. She’s a natural teacher. She doesn’t want to impress you, but rather wants to demystify everything about the kitchen so that you can cook well. And by you, I mean everybody. She doesn’t want you to follow exact directions. She wants you to actually understand. That’s pretty powerful stuff! Read More
#derekbissonnette #soup #cidermillpress
Is there anything more wonderful when it’s cold outside than a nice hot bowl of soup?! I found the most amazing soup book, Soup: The Ultimate Book of Soups and Stews! It really is the be-all and end-all encyclopedia of soup. If you love soup, you need this. It has everything. It’s got easy peasy soups for kitchen newbies and fabulous gourmet soups for when you want to stretch your culinary muscles. The recipes are perfection. Read More
Ever walk out of a good, traditional-style Mexican restaurant and think you wish you could do that at home? I’ve got the book for you, Mexican Dinner Parties!
The author’s mother’s from Mexico and his father’s from Hungary. He grew up in Canada. His mom taught him to cook the family dishes to preserve their family heritage and now the author created this book for his kids as a family heirloom. It’s a charming story for sure, but it makes the book very special in another way. My kids are in the kitchen with me a lot, and they learn so much that way. They get coached and always hear what they’re looking for. The author does that in this book. It shows up mostly in the opening techniques pages. He doesn’t just give you the recipe for tortillas, he shows you photos of what your dough should look like, and also what it shouldn’t look like and why. It has that personal coaching feel. You will absolutely be able to master everything in the book with a little practice. Read More
#ottolenghi #ottolenghisimple #tenspeedpress
I was flipping through the book, flagging recipes to try, and read, “This is the dish Patrick Dempsey’s character tells Renee Zellweger’s Bridget Jones that he would have brought her on their imaginary date in Bridget Jones’s Baby. “From Ottolenghi,” says Dempsey, “delicious and healthy!” And easy we might add! What sounded like a bit of product placement on our part was in fact no such thing. The recipe didn’t even exist on our menu, so this is a retrospective acknowledgment.” Okay, I was trying to steer clear of it, and cook absolutely everything else in the book, because it sounds like a one-liner. Curiosity got the better of me. Wowza! Bridget Jones’ Pan-Fried Salmon with Pine Nut Salsa is an amazing salmon dish. lol! Read More
#milkstreet #tuesdaynights #christopherkimball
Oh, I just love what they’re up to over at Milk Street! Milk Street Tuesday Nights is filled with global recipes, but made totally doable for a week night. It’s a very relaxing book to work with. I frequently scale up the seasoning when I cook, and find that I just don’t need to with this book. There’s not an apologetically seasoned bite to be found. Our taste buds were really happy with everything. Well, I still scaled up the garlic a little, but not nearly as much as I usually do. Great stuff!
If you haven’t seen the show yet, it’s a really neat one. They have a lot of my (and probably yours if you’re reading this) culinary heroes on as guests, so you get a lot of points of view, and flavor injections coming to the party.
