My husband and I recently redid our home office, emptying it so we could refinish the floor. All kinds of finds surfaced — treasured family photos, postcards from old friends, restaurant receipts from a trip to Italy, back when we actually went places. But the 10 running feet of cookbooks, almost all acquired by moi, each with maybe two or three speckled, dog-eared pages indicating actual use?
Easter entertaining advice from Ruth Reichl, plus an easy blueberry crisp that I am making as soon as I hit “publish” on this post. I’m liking this trend! Especially when someone notes that Andy and I are part of the evidence that proves it’s a trend. I don’t know why I didn’t own happy vintage juice glasses before this week.... Read more »
Vadouvan is a French-ified curry spice blend. The French influence comes from the addition of shallots and garlic.
I possess a ridiculous number of cookbooks. Take a look at the pictures and you'll see what I mean. I've been collecting them for years and I have quite an assortment. They are stashed everywhere - in my kitchen, in the hallway to the garage (well, at least they're not in the garage) and in my office upstairs. And this is what's left after I got rid of at least half of them when we moved a few years ago! Guess one of these days I should do a post about my favorite cookbooks. Hey, and blog about my favorite recipe from each one. That could be fun! For now, though, you have to hear about my mad search for a pretzel recipe. Yup, soft pretzels. Here's why. We did one of our marathon walks yesterday (having not done one in six weeks for obvious reasons) and it was tough. It always is when we haven't done it for awhile. We started around noon and by 3pm we were pretty much toast, just about the time we passed a grungy pub. We were still about an hour's walk from home. Can you say "pretzels and beer?" They turned out to be big, soft, homemade pretzels, warm from the oven and loaded with salt. Pig heaven! So that started my quest for the perfect pretzel recipe. Out of ALL those cookbooks, I came up with only four. The internet is loaded with them, but not my selection of cookbooks. Leads me to wonder why we even need cookbooks anymore .... except I love reading them and you just don't get the same rush from reading recipes online or on your iPhone Kindle app. These were the only four with pretzel recipes. Guess there's just no getting away from Martha! After perusing the recipes (in addition to some on the internet), I came up with what I think is the perfect pretzel recipe. It was good. So good, in fact, that Henry ate one for dessert tonight! LIZ'S PRETZELS 2 cups warm water (105-115 degrees) 2 teaspoons granulated sugar 1 teaspoon dark brown sugar 2 packages yeast 5 1/2 cups unbleached flour 1 tablespoon kosher salt 2 oz. butter, melted and cooled 10 cups water 2 tablespoons baking soda 2 egg yolks plus 2 tablespoons water, blended in small bowl Coarse salt Combine the 2 cups of warm water and sugars in bowl of electric mixer. Blend briefly, then add yeast. Let sit for 5 minutes until mixture is foamy. Add flour, salt and butter and mix again to just blend. Let sit for 10 minutes then turn mixer on low speed and mix for 10 minutes. Remove to a bowl that has been well-greased with butter or oil and let rise for 2 hours, or until doubled in size. Before and after rising Remove from bowl and punch down. Divide into 16 pieces. Roll each piece into an 18-inch log and form into a pretzel shape. Place on 3 greased (or Silpat-lined) baking sheets. Let rise for 30 minutes. Preheat oven to 450-degrees. In a large, shallow saucepan, bring the 10 cups of water and the baking soda to a boil. Drop pretzels in (I did 4 at a time) and cook for 30 seconds. Turn over and cook for 30 seconds more. Remove to a greased baking rack to cool slightly and drain. Transfer pretzels to 3 well-greased baking sheets. Brush with egg yolk/water mixture. Sprinkle VERY liberally with salt. Bake for 20-30 minutes or until deeply golden and well-browned. Remove to cooling racks. Yield: 16 very large pretzels Eat as soon as they are cool enough so as not to burn your tongue. Revel in the salt overload! Oh, and eat these the same day you make them. A word about salt. Conventional wisdom says to use pretzel salt. Not having any in my cupboard, I used coarse French sea salt. Worked just fine! Yeah, that lonely leftover bite is killing me - I need to finish it!
Including some super-practical bookends!
From Japanese-style pancakes to jackfruit tacos and more, H&H's food editor Eshun Mott predicts the top food trends 2019.
New Hardback Cookbook That Has Not Been Used. She Is A Great Cook, But I Have Too Many Cookbooks.
An essential cookbook should be authoritative and comprehensive, the first place you'd look to explore a particular cooking topic.
It’s no secret I love to cook and that I love collecting cookbooks for recipe inspiration! I have a great collection, nearing 100 cookbooks to flip through from baking to old-fashioned cockta…
The author, Margaret Ackerman, taught eighth grade home economics in the Dallas, Texas area for thirty-two years. After years of requests and urging from former students and friends, she opened her files of recipes she had collected for years and complied Never Too Hot In The Kitchen. In the cookbook, Mrs. Ackerman not only shares recipes
Have too many cookbooks that you never cook from? Time to join Pass the Cook Book Club! Every month a cookbook is chosen and three recipes are picked out for us to choose from to make. This month's cookbook was the Smitten Kitchen Cookbook! Deb's blog was one of the first food blogs I started
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “If you’re finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat.” —Epicurious “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
Can you tell how much I love this recipe? Just look at that tattered cookbook page. I will never forget the first time I made this. Thanks...
Good cooking requires good cookbooks. Here are 15 essential cookbooks for home cooks, right now--from trusted weeknight dinners to special desserts.
Soups, Stews, and Bowls: Creative & Appetizing Recipes - Food We Love Magazine 5.12 About Us | Nate's Book Nook We at Nate's Book Nook have been serving book-lovers, books worms, book collectors & bibliophiles since 2010. We love to read and even more so love to share that love of reading by keeping alive the works of art that have preceded our time along with embracing the newly/recently released reading material. Thanks so much for visiting our shop and supporting our small business! Shipping | Nate's Book Nook All standard orders are shipped via USPS Media Mail which generally takes about 2 - 7 days for delivery. All orders ship the same day - if order is placed before 2pm, it will be sent out in same day mail, if order is placed after 2pm, it will be sent out the following day. For faster shipping, choose Priority Mail at checkout. Book Condition | Nate's Book Nook All photos are of each item as they are. If you are unsure about condition or would like more photos - send us a message, we're happy to help. Follow Our Social | Nate's Book Nook To stay updated on news and releases, follow our social media at: Facebook: www.facebook.com/natesbooknook Instagram: www.instagram.com/natesbooknook Pinterest: www.pinterest.com/natesbooknook Twitter: www.twitter.com/natesboooknook Keywords: vintage books, books, bookstore, novels, classic books, antique books, rare books, out of print books, gifts for him, gifts for her, ready to ship gifts, gifts for mom, gifts for dad, book nook, on sale, new york times, new york times best sellers, best selling books, books for kids, books for adults, romance novels, fiction books, adventure books, bookends, bo Bookstore Near Me Vintage Books *All books are shipped in boxes to maintain condition from us to you!books for sale
My 12 favorite cookbooks! This list includes cookbooks with recipes for hearty dinners, paleo treats, and small-batch baking - something for everyone!
The cookbooks I turn to for weeknight dinners and sweet treats.
It’s no secret I love to cook and that I love collecting cookbooks for recipe inspiration! I have a great collection, nearing 100 cookbooks to flip through from baking to old-fashioned cockta…
If you have a baker on your Christmas list one or more of these cookbooks would surely be a hit.
PureWow Editors select every item that appears on this page,, and the company may earn compensation through affiliate links within the story You can learn...
My 12 favorite cookbooks! This list includes cookbooks with recipes for hearty dinners, paleo treats, and small-batch baking - something for everyone!
A collection of my ten favorite, go-to cookbooks that make the perfect holiday gifts!
Today we're talking about 5 must have cookbooks for vegetarians. Why? Because, first and foremost I'm a major cookbook fanatic and love to share them here with you, but mainly because I was SO lost when I started cooking vegetarian meals and I know that there are some of you that might be too.
It’s true: You can never have too many cookbooks, but no matter how much I organize them, sometimes I can’t find one.
We ask chefs and industry experts what their favorite books are, and, no, they're not all cookbooks. Here's your fall reading list.
My Cookbook Addiction I love cookbooks. I really really love cookbooks….At last count, I have over 400 in my collection. Cooking for me is one of the main ways I show people how much I care about them. Reading a recipe and then turning it into a dish that brings back treasured memories for someone brings me joy. ...
Shop Italian Street Food: Recipes from … and other curated products on LTK, the easiest way to shop everything from your favorite creators.
You can’t go wrong when you give books for the holidays. And when there are so many great cookbooks to choose from, your shopping list just got a whole lot easier. Here are our favorite cookbooks that might have escaped your notice this year. Plus, we think it should be customary that if you give a cookbook, the thank you comes in the form of a baked good or meal. Bitter, $30 from Amazon: Tobacco panna cotta? Gorgeous moody photos?
This handmade wooden recipe binder from Amazon is fully customizable with engraving, comes in three different sizes, and is available in three different wood stains. Home chefs love this recipe book, and it's just $25.
Consider these your required reading.
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named one of the Best Cookbooks of the Year / Best Cookbooks to Give as Gifts in 2019 by the New York Times, Washington Post, Bon Appétit, Martha Stewart Living, Epicurious, and more Named one of the Best Healthy Cookbooks of 2019 by Forbes “Gorgeous. . . . This is food that makes you feel invincible.” —New York Times Book Review Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.
Do you have an aspiring Iron Chef in your household? It's never too soon to start on that career.
Including popular Instant Pot cookbooks, blockbuster releases, and books that explore underrepresented cuisines.
My Cookbook Addiction I love cookbooks. I really really love cookbooks….At last count, I have over 400 in my collection. Cooking for me is one of the main ways I show people how much I care about them. Reading a recipe and then turning it into a dish that brings back treasured memories for someone brings me joy. ...
