Do not miss reading A MEATLOAF IN EVERY OVEN: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes – From Mom’s to Mario Batali’s by Frank Bruni & Jennifer Steinhauer.  This charming collection of delicious wit and recipes is a delight.  The authors categorize “meatloaf as a metaphor: “It’s life made loaf.  You take what’s precious (in this case, the meat) and stretch it as far as it’ll go.”  The recipes are comfort food to the max including recipes from the author’s mothers as well as Bobby Flay’s Korean-style meatloaf with spicy glaze; Greek loaf with lamb & feta; spicy turkey loaf with sriracha; and even hoisin duck loaf!

COOKING FOR FRIENDS: Bring People Together, Enjoy Good Food, and Make Happy Memories by chef, Terry Edwards and his musician best friend, George Craig is chock full of over 100 British recipes from the chef/owner of Check On, one of the most celebrated and trendy pop-up restaurants in London.  The recipes are whimsical in nature but still mouth-watering and beautifully photographed.  Standouts include: chicken and sweetcorn cuppa-soup; lamb kebab with pomegranate; grilled scallops with bacon butter; bubble and squeak cakes; and roasted plums with pecan nut crumble.

ONE-PAN WONDERS: Fuss-Free Meals for your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker from the Editors at America’s Test Kitchens is a perfect book for cooking on a winter’s night.  The book is chock full of innovative, easy-to-prepare dishes that are hearty main dish delights.  Favorites include pan seared salmon with lentils and chard done in a skillet; crunchy Parmesan-crusted pork chops with winter squash and cranberry sauce in a sheet pan; Italian sausage with white beans and kale in a Dutch oven; curried chicken with coconut rice and lime yogurt sauce in a casserole; big batch beef stew in a roasting pan; and classic pot roast with carrots and potatoes in a slow cooker.

CHOCOLAT: From the Cocoa Bean to the Chocolate Bar by Pierre Marcolini, Belgium’s foremost artisanal chocolatier, is a wonder of chocolate creations in an over-the top volume of goodies!  Marcolini reveals the secrets of the art of fine chocolate making which involves learning how to roast, grind, and temper the chocolate at home like the professionals.  The photographs of the delicious concoctions actually take your breath away and make your mouth water.  Standouts include crisp milk chocolate-praline clusters; Breton shortbread cookies; chocolate madeleines; chocolate macarons; and chocolate puff pastry.

If you have a sweet-tooth, another wonderful book that is similar is GÂTEAUX: 150 Large and Small Cakes, Cookies, and Desserts by Christophe Felder & Camille Lesecq, two of France’s most acclaimed pastry chefs.  The recipes are fantastic including pineapple baba with lime meringue; orange-lemon loaf; caramel brownie cake; lemon roulade; and chocolate truffle cake.

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