Molly Stevens is a cooking instructor, but she is often asked about what she personally cooks at home. This cookbook is the response to those questionMolly Stevens is a cooking instructor, but she is often asked about what she personally cooks at home. This cookbook is the response to those questions. Stevens gives a really thorough introduction with "15 Habits of Highly Effective Cooks" that includes everything from the seemingly obvious (cook what you love to eat, and read the recipe all the way through - twice) to maybe less obvious (don't rush hot food to the table and cook for fun). The recipes are divided into your typical cookbook categories - salads, soups & stews, poultry & meat, vegetables, etc. Throughout each section of recipes there are green pages with tips, tricks, and other helpful information like peeling peaches, risotto basics, and how to butterfly chicken and other birds. There were several recipes I'd like to try and this is a great cookbook for a slightly more advanced home cook or someone wanting to expand their everyday dinner menu at home. Overall, I really liked it and it had a lot of helpful information beyond the recipes....more
This is such a beautiful cookbook that I may end up buying this one. In the introduction Brock talks about his history in the South and how he got intThis is such a beautiful cookbook that I may end up buying this one. In the introduction Brock talks about his history in the South and how he got into cooking. He also explains about the microregions of the South and how the same ingredients can be used very differently in different regions, but it's all food of the South. He also talks about the importance of eating and cooking seasonally and sourcing heirloom ingredients. The recipes are organized traditionally by snacks, soups and salads, poultry and meat, vegetables and sides, etc. Brock also gives 5 different recipes for cornbread! Throughout the book Brock has sections with other tips/topics like caring for and seasoning cast iron and canning seasonal produce. Overall, there were LOTS of recipes I'd like to try and this looks like an amazing book. ...more
I actually found out about this book when Garden & Gun magazine had a Facebook post with Barrow's recipes for Brown Sugar-Cinnamon Hand Pies that lookI actually found out about this book when Garden & Gun magazine had a Facebook post with Barrow's recipes for Brown Sugar-Cinnamon Hand Pies that looked like the poptarts of Heaven. After seeing that recipe I put the book on hold through my local library. I don't make pies all the time, but I'm comfortable making dough and this book seems like "next level" pie making - not that it's harder, but just different ways to make and use hand-held pies. Barrow does a good job in the introduction of explaining pie baking and the equipment needed. There are also lots of tips along the way of how to deal with common issues like filling bursting out of hand pies. Overall, it was a unique pie book and I'm looking forward to trying several of recipes....more
In Half Baked Harvest Super Simple Tieghan Gerard gives us even more delicious sounding recipes to drool over. In this cookbook she focuses on easier/In Half Baked Harvest Super Simple Tieghan Gerard gives us even more delicious sounding recipes to drool over. In this cookbook she focuses on easier/more simple recipes with either few ingredients or that you can just throw in a crockpot and forget about until dinner. I really liked that in several recipes she gives several ways to make something - crockpot, instapot/pressure cooker, or stove top. That way depending on how much time you have or what kitchen tools you have you can make the recipe any one of three ways. There were quite a few recipes I want to try in here. I'll definitely be on the lookout for more from Gerard in the future....more
I was never a huge follower of Rachael Ray, but she always seemed down to earth and approachable. I also liked that she didn't have children and was uI was never a huge follower of Rachael Ray, but she always seemed down to earth and approachable. I also liked that she didn't have children and was unapologetic about it. As someone who is childfree by choice I'm always on the lookout for other childfree people out there. This book was half memoir/essays and half recipes. Each chapter starts with a personal essay - some are about her and some are about other people who shaped her life - then there are a few recipes that correspond to that person or time period of her life. All of the chapters are divided into three categories - family, friends, and work. There are some funny stories and some heartwarming ones and lots of recipes that look amazing. I was super impressed that she keeps separate notebooks for recipes - ones for work, ones for personal/at home cooking, etc. I also loved the copies of her notebook pages on the inside covers of the book. I am also someone who still needs to write things down and loves a good list. Overall, it was an interesting collection of essays and recipes from Rachel Ray to celebrate her first 50 years....more
I love Southern food so I was excited to check out this cookbook. Author Rob Newton explains that while people think of Southern food as all the same I love Southern food so I was excited to check out this cookbook. Author Rob Newton explains that while people think of Southern food as all the same there is a lot of variation between regions of the South. So, this cookbook is organized by region - Upper South, Deep South, Gulf Coast, Coastal Plains and Piedmont, and Lowcountry and Southeast Coast. Each region's recipes are divided into appetizers, side dishes, main courses, and dessert. The last chapter includes recipes for pantry basics like pickles, cornbread, salad dressings, etc. While I really liked how he broke the recipes down by region, there just weren't very many recipes I wanted to try. But there is a lot of great information about the different regions of the South and why they eat and cook the food they do in those areas....more
I enjoy soup especially in the winter, but I tend to stick with the handful of soup recipes I cook over and over. So, I decided to check out The Soup I enjoy soup especially in the winter, but I tend to stick with the handful of soup recipes I cook over and over. So, I decided to check out The Soup Book to get some more soup ideas and recipes. I like that the recipes are organized by season as I do like to eat seasonally as much as I can. There is also a chapter on techniques like making your own stock, ways to thicken soup, etc. There is also a chapter with bread recipes since bread and soup go so well together. There are definitely some new soup recipes I'd like to try in here. Overall, a good soup cookbook that can help you open your soup horizons more....more
I've always loved Ree Drummond and her show and recipes, but many of them are so high calorie that you would need to be working cattle all day to eat I've always loved Ree Drummond and her show and recipes, but many of them are so high calorie that you would need to be working cattle all day to eat like that. However, in The New Frontier many of her recipes are healthier, lower-carb, etc. while still including more indulgent recipes as well. And as is her cookbook signature, all the recipes have tons of step-by-step photographs to go along with the instructions. There are definitely a few recipes I'd like to try. Overall, another great cookbook by The Pioneer Woman Ree Drummond. ...more
After reading the Introduction and Part One Preserving Traditions I was super excited about this book. The author talks about the importance of heirloAfter reading the Introduction and Part One Preserving Traditions I was super excited about this book. The author talks about the importance of heirloom, not just what you might think of heirloom vegetables, but heirloom as a way of preparing food based on time-honored traditional ways. In Part One she covers various ways to preserve food - fermentation, pickling, freezing, dehydrating, etc. and gives several recipes for stocks, vinegars, etc. But, once she got into the actual recipes there just weren't that many I wanted to try. She encourages using heirloom grains, which could be hard to source and would take time to learn to use, and not everyone can do that. I really thought that this cookbook would be right up my alley and that I would find lots of recipes I wanted to try, but there just weren't that many I want to try. The cookbook is beautiful and I agree with her food philosophy, but just wasn't as excited about it after reading through it....more
This cookbook is so full of simple, yet nourishing and comforting recipes that I will probably end up buying it. In the introduction Danielle Kartes tThis cookbook is so full of simple, yet nourishing and comforting recipes that I will probably end up buying it. In the introduction Danielle Kartes talks about her love of cooking and how that led her to work in restaurants and eventually open her own. When she had to close down her restaurant it took a few years before she was ready to start creating again, but when she was she had the idea to write a cookbook. This cookbook is just full of wonderful recipes and there were SO MANY I want to try! Kartes encourages cooking from scratch, which is my thing too, so she gives several "pantry staples" recipes for stocking homemade basics. Overall, definitely a great cookbook and I will be watching for more from Danielle Kartes....more
Sean Brock is a pioneering Southern chef who wants to help bring back heritage Southern food. This cookbook is interspersed with stories from Brock anSean Brock is a pioneering Southern chef who wants to help bring back heritage Southern food. This cookbook is interspersed with stories from Brock and about people and farms that he sources food for his restaurants from. His focus on local, seasonal food is great and I try to do the same. Even though he says some of the recipes are more simple and designed for home cooks, I thought most of the recipes seemed pretty complicated and I'm not an inexperienced cook. But, I still found several recipes I want to try and I'm excited to check out his newest cookbook South....more
I fully expected this cookbook to just be recipes of pies and desserts based on the title, so I was pleasantly surprised to see it covered a lot more.I fully expected this cookbook to just be recipes of pies and desserts based on the title, so I was pleasantly surprised to see it covered a lot more. Wilbanks talks about how she learned to cook and make pie and how her business, Southern Baked Pie Company, was born. But, in this cookbook she breaks the recipes down into meal ideas based on the month of year and any holidays or special occasions in that month. This makes for a very well-rounded cookbook with TONS of recipes (both sweet and savory) that I want to try. I also like that in the first section of the cookbook she gives her basic pie dough recipe and lots of tips for making pie and different ways to use the dough. Overall, a great cookbook with much more than pie recipes....more
I was born in the Appalachian mountains of NC, so I was interested to check out this cookbook. While the photographs are beautiful, there weren't thatI was born in the Appalachian mountains of NC, so I was interested to check out this cookbook. While the photographs are beautiful, there weren't that many recipes I wanted to try. I did like that the book is organized by season and focuses on eating seasonally. After recently finishing Rick Bragg's The Best Cook in the World that also focuses on mountain/country Southern food, I think this book might be a little too fancy of a take on Appalachian food for me. There were a few recipes I wanted to try, but overall it was just a pretty cookbook to look through....more
I love pesto, so when I saw this cookbook I knew I wanted to check it out. Lennox gives information on how she started her pesto business and also aboI love pesto, so when I saw this cookbook I knew I wanted to check it out. Lennox gives information on how she started her pesto business and also about mother sauces and why she thinks pesto is the modern mother sauce that can be the foundation or an addition to many dishes. She gives a basic pesto recipe, ways to vary it, several ways to use pesto in salad dressings, and tips on growing basil at home. Then she gets into the recipes - some use pesto as more of a garnish, but many include pesto in a larger way. There are several recipes I'd like to try and I have a TON of basil at home in my garden, so this cookbook was good timing. ...more
I don't consider myself a professional chef, but I guess I'm not quite a beginner either because this book was a little too basic for me. The first seI don't consider myself a professional chef, but I guess I'm not quite a beginner either because this book was a little too basic for me. The first section is about planning and preparing for cooking, the second section illustrates various cooking techniques like steaming, pan-roasting, making pastry dough, etc. The third section is the actual recipes using the techniques described earlier. One thing I did like is that each recipe has "spin it" options that give other ways to use that recipes either with different ingredients or ways to use ingredients you already might have on hand. There just weren't any recipes that jumped out at me that I really wanted to try. I do think this would be good for someone who is a VERY beginner because the photos of the cooking techniques would be very helpful....more
I mainly checked this book out because of the subtitle - the gospel of Carolina barbecue. Being from NC I know the importance of good pulled pork barbI mainly checked this book out because of the subtitle - the gospel of Carolina barbecue. Being from NC I know the importance of good pulled pork barbecue. I wasn't familiar with Sam Jones and the long-running Skylight Inn barbecue restaurant in Ayden, NC. But, after checking out this book I think I may need to take a Eastern NC food trip and visit Skylight, Sam Jones BBQ, and Vivian Howard's Chef & Farmer. While I'm not quite in the place to start barbecuing whole hogs, if you are this book gives detailed instructions on how to build a pit and how to barbecue an entire hog. So, while I won't be building a whole hog pit anytime soon, this was a fascinating look at one family's role in NC BBQ....more
I guess I'm just not into Swedish food because nothing in here really jumped out at me as something I wanted to try. I did like that it was organized I guess I'm just not into Swedish food because nothing in here really jumped out at me as something I wanted to try. I did like that it was organized seasonally instead of by appetizers, entrees, etc. I'm not saying it's a bad cookbook, just not my thing....more
This is the second book in the last month that I've picked up only to realize Joel Salatin wrote the Foreword! Anything Joel Salatin endorses has got This is the second book in the last month that I've picked up only to realize Joel Salatin wrote the Foreword! Anything Joel Salatin endorses has got to be right up my alley. I put this title on hold because I'm always looking for new canning ideas or recipes. Ann Accetta-Scott does more than just give some canning recipes this is really a primer for preserving your own food. She covers several different ways to preserve food with lots of tips and tricks. She also goes into detail about why some foods need to be pressure canned vs. water bath canned - which is very important. While I did enjoy this book and got some new ideas, I always say that for canning food you need to take a class or learn from someone who is experienced. I would NOT recommend learning to can from a book. But, this is still a wonderful book for someone who's interested in preserving more of the food you grow or buy from your local farmer. ...more
This is a cookbook for celebrities or ultra-wealthy people who have the time and money to source a bunch of random/exotic substitute ingredients (or hThis is a cookbook for celebrities or ultra-wealthy people who have the time and money to source a bunch of random/exotic substitute ingredients (or have staff doing this for them). Every recipe is full of stuff like almond meal, arrowroot powder, baharat, etc. I personally believe that you can eat well with actual foods and not substitute every form of dairy or flour. I understand lots of people have food allergies/sensitivities, but this cookbook says it's for eating healthier, not for food allergies. When literally every single recipe had several substitutes I just lost interest. I'm not into spa food I'm into real, whole food. I'm not saying this is a bad cookbook, it's just not for me....more
When Michael Pollan said in his book In Defense of Food, "Eat food, not too much, mostly plants." as his guide to healthy eating, he started a nationaWhen Michael Pollan said in his book In Defense of Food, "Eat food, not too much, mostly plants." as his guide to healthy eating, he started a national conversation about food and what we should eat. This quote is also the inspiration for this cookbook created by his 3 sisters and his mother. While the Pollan family grew up eating the typical meat, starch, and veggie meals over time many of them moved into vegetarianism or flexitarianism. So, this cookbook is a way for them to share some of their favorite meals that can be made meat, dairy or gluten free easily. Michael Pollan writes the foreword and in the introduction the reader is introduced to each member of the Pollan family who contributed and their personal food journey and philosophy. While I'm not a vegetarian, I do buy all my meat from local farmers which is more expensive, so I do try to have some vegetarian meals just to stretch my food budget. There are definitely some recipes I want to try in here. Overall a good cookbook if you're looking to add more vegetable-centered meals to your table....more
![Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ [A Cookbook]](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1541872068l/41429531._SX50_.jpg)
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