Books

Coobooks:

The Smitten Kitchen Cookbook

The Smitten Kitchen Cookbook

Author autographed bookplates available! While supplies last. The long-awaited cookbook from the food-blogging phenom Deb Perelman–home cook, mom, photographer, and celebrated author of SmittenKitchen.com. The Smitten Kitchen Cookbook is all about uncompromised, but utterly approachable, home cooking: comfort foods stepped up a bit, birthday cakes from scratch, stews for winter afternoons, and an apple cake that will answer all your dessert desires. Here are more than 100 recipes you’ll use so often they’ll feel like your own; recipes with simple ingredients that yield amazing results in a minimum amount of time, all accompanied by Deb’s gorgeous color photos.







What Katie Ate:

What Katie Ate:

2013 James Beard Award Winner–Photography Renowned food photographer Katie Quinn Davies’ cookbook shares her favorite simple dishes with a dazzling collection of recipes and beautiful images (American edition). After spending more than a decade as an art director working for some of the top design studios in Ireland, the United States, and Australia, Katie Quinn Davies refocused her creativity towards food and lifestyle photography and created a blog called What Katie Ate. An Internet phenomenon, What Katie Ate has received international attention and was even dubbed one of the best food blogs in the world by GOOP. Showcasing her extraordinary eye, this debut cookbook is a unique combination of food diary and how-to, with tips and tricks, photographs, recipes, and stories. Sharing more than one hundred simple culinary recipes drawn from Katie’s travels, dinner party cooking and foodie haunts, What Katie Ate emphasizes seasonal ingredients and irresistible flavors. Featured dishes range from Wild Mushrooms on Toast with Parmesan and Herbs to Roasted Pork Tenderloin with Apple, Prune & Pine Nut Stuffing and Cider Cream Gravy. What’s for dessert? Temptations include Coffee Hazelnut Frangelico Cake and Honey Baked Peaches with Vanilla Bean Créme Fraiche. Perfect for entertaining, this gorgeous cookbook minimizes the time spent in the kitchen and maximizes the time spent enjoying the meal with friends and family. Bringing together easy-to-cook recipes (using standard American measurements) with gorgeous world-class food photography, What Katie Ate will indulge all of your senses.







Around My French Table

Around My French Table

For an excerpt from the introduction, a gallery of images, an author bio, and recipe, click here. When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.” Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France. Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows–but won’t reveal. Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.” Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.







An Everlasting Meal:

An Everlasting Meal:

In An Everlasting Meal, Tamar Adler has written a book that “reads less like a cookbook than like a recipe for a delicious life” (New York magazine). In this meditation on cooking and eating, Tamar weaves philosophy and instruction into approachable lessons on feeding ourselves well. With chapters on boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar demonstrates how to make the most of everything you buy and illustrates what the world’s great chefs know: that the best meals rely upon the ends of the meals that came before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.







Make the Bread, Buy the Butter:

Make the Bread, Buy the Butter:

Known to her online foodie following as The Tipsy Baker, Jennifer Reese brings a realistic—and very funny—perspective to the homemade trend, testing whether to make from scratch or simply buy over 100 foods, in what is destined to become the new go-to reference for home cooks. When Jennifer Reese lost her job as the book critic for Entertainment Weekly, she was overcome by an impulse common among the recently unemployed: to economize by doing for herself what she had previously paid for. And so began a series of kitchen-related experiments with the practical purpose of breaking down whether it makes sense to make household staples—or just pick them up at the corner store.







Bread (2nd Edition):

Bread (2nd Edition):

Hailed as a “revelation” when it first appeared in 2004, Jeffrey Hamelman’s Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more. Features nearly 150 detailed, step-by-step recipes, along with vivid drawings and photographs showing techniques and finished products Written by Jeffrey Hamelman, one of fewer than 200 Certified Master Bakers in the United States and a recipient of the Golden Baguette Award (2005), the highest honor bestowed by the Bread Baker’s Guild of America Fully updated to include the latest techniques, methods, trends, and bread varieties/ul> Whether you’re an aspiring or practicing professional baker or a dedicated home hobbyist, Bread is the ultimate resource for almost any variety of bread you can imagine.







Fiction I’m enjoying:
Coming Soon!