The Harvest Baker focuses on all aspects of baking - not just sweets. Ken Haedrich covers everything from bread, pizza, tarts, pies, and more both savThe Harvest Baker focuses on all aspects of baking - not just sweets. Ken Haedrich covers everything from bread, pizza, tarts, pies, and more both savory and sweet and all with a focus on freshly harvested produce. The cookbook is divided into four parts - For the Love of Bread, Crusty Entrees, The Baker's Sweet Tooth, and Top It Off and then each section is further divided into chapters with more specific category recipes. If you enjoy baking or what to try your hand at baking this is the cookbook for you. Haedrich gives a lot of information at the beginning about ingredients and baking tools that is very helpful for the beginner or someone wanting to take their baking to the next level. ...more
Obviously you can look at Bobby Flay and see he's doing something right - he's in his fifties in a very high pressure field and looks great. He explaiObviously you can look at Bobby Flay and see he's doing something right - he's in his fifties in a very high pressure field and looks great. He explains how he changed his eating and exercise habits when he turned 40 and realized he wasn't as healthy as he wanted to be and needed to be for his career. The first chapter is called Healthy Basics and covers making basic dressings, sauces, condiments, and basic healthy cooking techniques, then the rest of the book is divided into your basic cookbook chapters - breakfast, snacks, lunch, etc. There weren't that many recipes I wanted to try, but it's definitely worth checking out if you want to focus more on whole food cooking....more
Many seasonal cookbooks divide the year into 4 seasons - spring, summer, fall, and winter. But in Six Seasons Joshua McFadden divides the year into 6 Many seasonal cookbooks divide the year into 4 seasons - spring, summer, fall, and winter. But in Six Seasons Joshua McFadden divides the year into 6 - spring, early summer, mid-summer, late summer, fall, and winter and I think this really works especially if you garden. There is a big difference in what is coming out of the garden in early summer versus late summer. Each season has 3-5 recipes featuring an ingredient that is available during that season. This is a great way to focus on seasonal eating/cooking and make the most of whatever produce is available and at peak freshness. Definitely a few recipes I want to try in here!...more
I didn't realize when I put this book on hold that it was a cookbook. The author gives a brief overview of the Scandinavian concept of hygge - looselyI didn't realize when I put this book on hold that it was a cookbook. The author gives a brief overview of the Scandinavian concept of hygge - loosely translated to "coziness." Then the book is divided into a few categories - Starting the Day, Caring for Yourself, Staying In, Easy Gatherings and Holidays, and Getting Out. All of these chapters give an overview of how you can add hygge to each of these areas and then have a collection of recipes. I liked how the book was laid out and there were a lot of recipes and ideas in each chapter. There weren't a lot of recipes I want to try, but I still think it's a unique hygge cookbook....more
So, after I finished going through this cookbook I went back and read my review of her earlier cookbook The Summer Table and I feel basically the sameSo, after I finished going through this cookbook I went back and read my review of her earlier cookbook The Summer Table and I feel basically the same way - there are a lot of recipes that are probably great, but not many that appealed to me. Not saying it's a bad cookbook, just not for me. ...more
I've liked Damaris Phillips since she won the Next Food Network Star a few years ago. So, I was excited to check out her new cookbook. When she met heI've liked Damaris Phillips since she won the Next Food Network Star a few years ago. So, I was excited to check out her new cookbook. When she met her husband he was vegetarian and she wasn't sure how to date him because she always cooked the Southern food she grew up on - which is usually dishes like fried chicken and greens seasoned with ham. But, as they fell in love she started working on changing her cooking to accommodate his feelings about meat. So, the cookbook is obviously more vegetable focused, but she does include a few dishes with two recipes - one traditional (with meat) and one vegetarian version. While I'm not going be become a vegetarian there were a few recipes I want to try. Overall, a good cookbook for a vegetarian or someone who wants to eat less meat overall for whatever reason....more
Sarah DiGregorio has childhood memories of her grandmother's pot roast from the crockpot, but in this cookbook she takes us beyond the traditional croSarah DiGregorio has childhood memories of her grandmother's pot roast from the crockpot, but in this cookbook she takes us beyond the traditional crockpot foods like pot roast. She has recipes for everything from stocks and condiments to drinks and desserts. There were definitely a few things I'd like to try like her risotto. After making risotto once, I would LOVE to make it more often if it's as easy as it seems to be in the crockpot. This is taking crockpot cooking to the next level - definitely worth checking out....more
I liked the first Smitten Kitchen cookbook so much that I bought it, so I was excited to check out this new one. While I haven't been on the Smitten KI liked the first Smitten Kitchen cookbook so much that I bought it, so I was excited to check out this new one. While I haven't been on the Smitten Kitchen blog as often as I used to, I wasn't as impressed with this cookbook. There are a few things I'd like to try, but overall there wasn't as much that I wanted to try as in the first one. But, one redeeming factor is Perelman's views on cake she promises her cake recipes will take 1 hour total - start to finish. That way hopefully you'll be inspired to make cakes more often - which I am now after looking at her recipes! I also like that she breaks down her recipes so you know how much cake it makes - 1 cake + 1 frosting = 12 cupcakes, 1 layer 9-inch round cake, or 2 cake + 2 frosting = 24 cupcakes or 2 layer 9-inch round cake. If you follow the blog or liked the first Smitten Kitchen cookbook this one is definitely worth checking out....more
I love watching Alex Guarnaschelli as a judge on Chopped or cooking as an Iron Chef. But, this cookbook is not geared toward professional chefs, it's I love watching Alex Guarnaschelli as a judge on Chopped or cooking as an Iron Chef. But, this cookbook is not geared toward professional chefs, it's geared toward The Home Cook, hence the title. It's broken down like a traditional cookbook by type of food - appetizer, soup, main dishes, etc. Almost everything seems really easy to make and nothing has a huge list of ingredients. Many of the dishes could be pulled together with things you already have in your pantry. There are definitely some recipes I'd like to try. Guarnaschelli hopes that this will be one of your go-to cookbooks that you pull out on a regular basis. This is definitely a cookbook worth checking out....more
I think I've checked out all the Beekman 1802 cookbooks from my library, so of course I wanted to check this one out too. I liked how they highlightedI think I've checked out all the Beekman 1802 cookbooks from my library, so of course I wanted to check this one out too. I liked how they highlighted other artisans throughout the book and there were some recipes I want to try. But, I didn't like this one as much as I remember liking previous ones. It's not bad, just not as many of my kind of recipes. It's still a beautiful cookbook with lots of photographs of the farm and recipes.
A quote featured in the book I really liked:
"While the spirit of neighborliness was important on the frontier because neighbors were so few, it is even more important now because our neighbors are so many." - Lady Bird Johnson...more
Jamie DeMent and her partner run Coon Rock Farm and Piedmont restaurant in Durham, NC. This book is all the recipes inspired by their farm and local fJamie DeMent and her partner run Coon Rock Farm and Piedmont restaurant in Durham, NC. This book is all the recipes inspired by their farm and local food restaurant. I don't think I realized they were from North Carolina when I requested this book, but that made it even better for me. Their story is interspersed throughout the recipes and there were definitely a few recipes I'd like to try. Overall, a great NC cookbook....more
Polly Conner and Rachel Tiemeyer started a blog called Thriving Home about how they made their homes run smoothly and a big part of that for both was Polly Conner and Rachel Tiemeyer started a blog called Thriving Home about how they made their homes run smoothly and a big part of that for both was freezing cooking. Freezer cooking is cooking in bulk and freezing things to make it easier to have dinner on the table every day - whether it's a whole meal like a cassarole or just individual components that can quickly be put together for a meal. They explain how to have a Freezer Cooking party or start a Freezer Cooking club, but the recipes can also just stand alone as well. While I'm not personally interested in starting a freezer cooking club, I did find a lot of recipes I'd like to try. Overall, definitely a good cookbook for anyone who's busy and wants some quick and easy recipes to get dinner on the table....more
Tieghan Gerard took over the cooking in her household because it took way too long for her father to get home from work and start cooking. As one of sTieghan Gerard took over the cooking in her household because it took way too long for her father to get home from work and start cooking. As one of seven kids Gerard knew that in order to make sure she could eat when she wanted she needed to learn how to cook for herself. In taking over the family cooking she found her calling in food. She created a blog to share recipes and that's what led to this cookbook. Full of recipes using seasonal, fresh ingredients there is bound to be something in here for almost anyone. Lots of beautiful pictures go along with the recipes. Definitely one worth checking out....more
I love the Savor the South cookbook series and the Ham cookbook does not disappoint. As Fowler says in the Introduction, "Southerners and Ham: a Love I love the Savor the South cookbook series and the Ham cookbook does not disappoint. As Fowler says in the Introduction, "Southerners and Ham: a Love Story" and that is the truth. You almost can't talk about Southern cooking without talking about ham and it's history in Southern food. Fowler gives a good introduction to ham and it's history and also how it's made today. I knew from growing up in the South that soup is not worth making if you don't have a hambone to season it, but as Fowler says in the introduction to the Appetizers and Soups section, "...ham is to soup what gin is to martinis: You can make one without it, but in our estimation it's going to be a thin shadow of what it might have been." (p. 21) There are definitely a few recipes I'd like to try and I never thought about making a ham broth to flavor soups or greens before this cookbook - I had always tried to have hambones or chunks on hand in the freezer, but I like this idea a lot. Overall, another great Savor the South cookbook!...more
I knew who Seamus Mullen was from the Food Network and I had read an article a few years ago about how he overhauled his diet and basically healed hisI knew who Seamus Mullen was from the Food Network and I had read an article a few years ago about how he overhauled his diet and basically healed his rheumatoid arthritis. So, I was excited to check out this book. The first chapter of the book tells his story with health and how he was able to really overhaul his whole life through diet. He also goes over the tenants he follows with this diet and how he made some major changes. Then it gets into the recipes. At the very end there is a 21 day diet challenge to help jump start or incorporate his eating suggestions. Basically the eating "plan" is paleo, but he does still eat cheese and some dairy. There were definitely some recipes I want to try and his story is definitely very inspiring. While I don't want to cut out carbs completely, he has obviously had really good results eating this way. Overall, definitely one to check out....more
Stephanie Thurow briefly explains how she got into canning and fermenting food, then explains the differences between canning and fermenting (and how Stephanie Thurow briefly explains how she got into canning and fermenting food, then explains the differences between canning and fermenting (and how they both preserve food). She also gives an overview of waterbath canning, but as I say with every canning cookbook - please take a class or learn from someone experienced like Thurow did - don't try to can for the first time just based on a book. It is easier than you think, but taking a class really equips you to do this right. The rest of the book is recipes divided into seasons - Spring, Summer, and Fall/Winter because it's best to can whatever is in season and is freshest. There were definitely a few recipes I'd like to try and I really liked that the recipes are designed for small batches so you know if you like something before committing to a huge batch. ...more
This is one of the newest Savor the South cookbooks and I might end up buying this one! Corn is such a versatile ingredient and definitely a signatureThis is one of the newest Savor the South cookbooks and I might end up buying this one! Corn is such a versatile ingredient and definitely a signature food of the South. Flanagan gives a great introduction with the history of corn and how it is used in Southern cooking. She also gives some tips on how to source the best quality corn and corn products. Then she organizes the recipes by the type of corn used - on and off the cob, dried and ground, nixtamalized and popped, and mashed and fermented. It is a unique way to organize a cookbook, but really works to show just how versatile and prolific corn is for Southern cooking. There are LOTS of recipes I'd like to try in this one!...more
This is one of the newest Savor the South cookbooks. I liked that McDermott didn't just focus on one fruit, but rather on 12 fruits that are either naThis is one of the newest Savor the South cookbooks. I liked that McDermott didn't just focus on one fruit, but rather on 12 fruits that are either native to the South (Mayhaws, Pawpaws) or have become symbolic of Southern food (Watermelon, Figs). Each fruit gets its own small introduction about it's history and place in Southern cuisine followed by a few recipes. Overall, I liked how the book was put together, but there weren't a ton of recipes I wanted to try. ...more
I love the Savor the South cookbooks and somehow I had missed this one even though I think it was the first in the series. I haven't always loved nutsI love the Savor the South cookbooks and somehow I had missed this one even though I think it was the first in the series. I haven't always loved nuts, but in the last few years I have come to really like pecans so I decided to check out this book. Purvis gives a great introduction with the history of pecans in the South, as well as her personal history with pecans. The book is ordered like many cookbooks with sections for appetizers, main dishes, sides, and desserts. Whether you pronounce them "pee-cans" or "pah-cahns" pecans are a definitive Southern food. There were definitely a few recipes I'd like to try. ...more
When Annemarie Ahearn was 18 her parents fulfilled a lifelong dream when they bought a run-down farm on the coast of Maine. At first Annemarie thoughtWhen Annemarie Ahearn was 18 her parents fulfilled a lifelong dream when they bought a run-down farm on the coast of Maine. At first Annemarie thought her parents were crazy, but soon she came to love the small town where they spent their summers on the farm. Soon she decided to live there full time and start a farm and cooking school on her parent's farm. Soon she was hosting full moon suppers on the full moon of each month sourcing local and seasonal ingredients. This book is a collection of recipes from those monthly dinners. Each chapter describes that month's full moon and what food/ingredients are in season at that time before the recipes. While I love the premise of the book and what Annemarie did with her parent's farm, there just weren't a lot of recipes I wanted to try. But, it's still a unique cookbook with lots of beautiful photographs of the food and the farm. ...more
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