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Good Food from Mrs. Sundberg’s Kitchen
As Heard on Public Radio:
A Prairie Home Companion: Explore Mrs Sundberg’s blog
A book like this doesn’t get written in a day. Over the years, Mrs. Sundberg has gathered the best recipes this side of Lake Wobegon. It was a Saturday in the spring when she got to thinking about all the people who have requested recipes along the way and how she just might have enough recipes for a cookbook. Sure enough, she did. When it comes to good food, there’s always room for recipes tried and true. This book is a return to simple food, lovingly prepared, sure to please. Menus are planned around shared life events, from holidays to funerals to vacations to Saturday night suppers, featuring more than 160 basic recipes with common ingredients already in your pantry. And on top of it all, read a few of Mrs. Sundberg’s stories and thoughts on ordinary life.
The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes - A Test Kitchen Handbook
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Fresh Air: 'Test Kitchen' Have Your Gluten Free Cake, And Love Eating It Too
On Point: The Gluten Free Boom
Gluten-free food has become so popular, it even made it into the recent Seth Rogen film comedy “This is the End.” Jack Bishop and Julia Collin-Davison know what gluten is, and they have figured out how to make delicious food without it, including the most challenging gluten-free foods like breads, cakes and cookies. They are editors of the new “How Can It Be Gluten-Free” cookbook and are contributors to America’s Test Kitchen TV and radio. America’s Test Kitchen is a 2,500-square-foot kitchen that is home to Cook’s Illustrated and Cook’s Country magazines, as well as radio and TV shows.
Bishop and Davison are going to tell us how they reinvented recipes and used new techniques to bake, cook and fry without wheat. They also conducted taste tests of packaged gluten-free breads and pasta
Try This At Home by Richard Blais
KCRW: top chef Richard Blais
Recipe: Earth & Turf Burger
2014 James Beard Award Nominee: General Cooking
From Bravo’s Top Chef All-Stars winner Richard Blais comes his very cool debut cookbook for home cooks looking to up their game with more excitement in the kitchen. This is accessible and fun, and includes the signature recipes, flavor combinations, and cooking techniques that have made him such a popular chef.
Smoke: New Firewood Cooking by Tim Byres
The Splendid Table: Wood + Charcoal Grilling
Recipe: Picnic Chicken and BBQ Pit Beans
A Texan chef shows there is a whole world of flavor beyond just barbecue. Smoke is a primer on the most time-tested culinary technique of all—but one that we have lost touch with. Chef Tim Byres shows how to imbue all kinds of foods—not just meat—with the irresistible flavor of smoke. Here he gives innovative ideas for easy ways to use smoke in your everyday kitchen arsenal of flavors—such as smoking safely on the stovetop with woodchips, putting together relishes and salsas made with smoked peppers and other vegetables, grilling with wood planks, and using smoke-cured meats to add layers of flavor to a dish. For serious cooks, there are how-to sections on building a firepit, smokehouse, and spit roast at home. As a Texan, Byres draws on the regional traditions of Mexico, Louisiana, and the South. He takes down-home foods and gives them brilliant twists. The results are such gutsy recipes as Pork Jowl Bacon with Half Sour Cucumbers, Boudin Balls and Brick Roux Gumbo, Cabrito and Masa Meatpies, and Coffee-Cured Brisket with Rustic Toast. Everything is made from scratch—not just the sausages but also the accompanying sauces, jams, and pickles. This is cooking at its most primal, and delicious.
One good Dish: The Simple Pleasures of a Simple Meal by David Tanis
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The Splendid Table: David Tanis
Recipe: Scorched Sweet Peppers and Onions
PRI: Why David Tanis Really Likes This Falafel Shop
Here & Now: Favorite Cookbooks of 2013
In this, his first non-menu cookbook, the New York Times food columnist offers 100 utterly delicious recipes that epitomize comfort food, Tanis-style. Individually or in combination, they make perfect little meals that are elemental and accessible, yettotally surprising—and there’s something to learn on every page. Among the chapter titles there’s “Bread Makes a Meal,” which includes such alluring recipes as a ham and Gruyère bread pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and David’s version of egg-in-a-hole. A chapter called “My Kind of Snack” includes quail eggs with flavored salt; speckled sushi rice with toasted nori; polenta pizza with crumbled sage; raw beet tartare; and mackerel rillettes. The recipes in “Vegetables to Envy” range from a South Indian dish of cabbage with black mustard seeds to French grandmother–style vegetables. “Strike While the Iron Is Hot” is all about searing and quick cooking in a cast-iron skillet. Another chapter highlights dishes you can eat from a bowl with a spoon. And so it goes, with one irrepressible chapter after another, one perfect food moment after another: this is a book with recipes to crave.
The New Artisan Bread in Five Minutes a Day by Jeff Hertzberg adn Zoe Francois
The Splendid Table: The Secret to Making Easy, Artisan Bread
Recipe: Refigerator Stored Artisan Boule with Whole Grains
A fully revised and updated edition of the bestselling, ground-breaking Artisan Bread in Five Minutes a Day—the revolutionary approach to bread-makingWith more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day.Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They’ve also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They’ve made the “Tips and Techniques” and “Ingredients” chapters bigger and better than ever before, and included readers’ Frequently Asked Questions.
Sticky Fingers’ Sweets by Doron Petersan
The Splendid Table: Doron Peterson on Vegetarian Baking
Recipe: Man in Black Cupcakes
A Food Network Cupcake Wars winner shares her scrumptious recipes in a new cookbook that has vegans and omnivores alike clamoring for more.
When Sticky Fingers Sweets & Eats opened in 2002, it instantly became one of the most popular bakeries in D.C.-a bakery that just happens to be vegan. Soon, Sticky Fingers was voted D.C.’s best bakery by The Washington City Paper, and chef Doron Petersan found herself beating out traditional bakers on the Food Network’s Cupcake Wars.
Sticky Fingers’ Sweets is packed with one hundred of her beloved recipes- from indulgent snacks like Fudgetastic Brownies and Oatmeal Raisin Cookies to breakfast treats like Pecan Spice Coffee Cake and Cranberry Ginger Scones, and from celebratory desserts like Chocolate Seltzer Cake and Red Velvet Cupcakes to Sticky Fingers’ most popular sweets- Little Devils, Cowvins, and Sticky Buns. Petersan also includes “love bite” nutritional tips and valuable tricks-of-the- trade techniques that every home baker will appreciate.
The Dahlia Bakery Cookbook by Tom Douglas
The Splendid Table: The Key 3 with Tom Douglas
Recipe: Tom’s Tasty Tomato Soup
KUOW: Tom Douglas Talks Sweetness in Seattle
Want to fry up the doughnuts with cinnamon sugar and mascarpone that Food Network star Giada De Laurentiis called the “best thing I ever ate”? Are you pining for the peanut butter sandwich cookie recipe that legendary writer Nora Ephron proclaimed “the greatest cookie ever ever ever”? Do you long to dazzle friends with the triple coconut cream pie that New York food writer and Serious Eats founder Ed Levine called “one of the best pies in the country”? Or do you just want to get your hands on the crazy-rich, streusel-topped monkey bread with caramel dipping sauce that has people lining up outside the Dahlia Bakery’s door? Now, those sweet dreams can come true, thanks to The Dahlia Bakery Cookbook.
Big Tom’s Dinners - Drawn from special meals with family members, friends, vintners, and fellow restaurant owners, Tom’s Big Dinners brings together thirteen of his favorite feasts, with no-nonsense recipes that make it easy to cook like a restaurant chef without ever leaving home.
The menus range in style from the refined Wine Cellar Dinner, with recipes for Goat Cheese Fondue, Vine-Roasted Squab with Syrah Jam, and Chocolate Crêpes, to the relaxing Screen Door Barbecue, featuring Pit-Roasted Pork Spareribs, Down-Home Collard Greens, and Hard Watermelon Lemonade, and the festive Pop Pop’s Winter Solstice, starting with Pop Pop’s Perfect Martini and Caramelized Fennel Tart, followed by Creamy Seafood Chowder and Parsley Scones.
Cooking Slow: Recipes for Slowing Down and Cooking More by Andrew Schloss
The Splendid Table: Cooking Slow
Recipe: Salmon with Spice Red Lentils and Bacon
This tantalizing book celebrates the art of cooking slowly with time-honored methods that yield tender, delicious meals with little hands-on cooking time. More than 80 recipes cover everything from slow-simmered soups and stews to hearty braised meats and a lemon cheesecake that cures to a creamy custard in a warm oven overnight. A chapter devoted to the sous vide technique will tempt the technophiles, while the slow-grilling section is a revelation for those who man the grill every weekend. Brought to life with 36 enticing photographs by award-winning photographer Alan Benson, this valuable package sells the dream of cooking and living well and is a must-have for dedicated home cooks.
The Telling Room: A Tale of Love, BETRAYAL, REVENGE, and the World’s Greatest Piece of Cheese by Michael paterniti
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The Take Two: For the Love of Cheese
All Things Considered: Book Review - The Telling Room
Weekend Edition”: 'The Telling Room' This Cheese Stands Alone
NPR: Sneak Preview: 5 Books To Look Forward To This Summer
The Splendid Table: 6 Food Books for Summer Reading
From Russ Parsons, Food Editor for the LA Times
Paterniti’s book is about this obscure cheese from Spain that he becomes absolutely obsessed with. He goes to Spain and meets the cheesemaker — and he’s this hugely charismatic guy — and falls under his spell, but there’s a darker backstory that he becomes gradually aware of. How much does he actually want to know about that? Sometimes it’s the story that we love that we really want to know rather than the truth.
What’s funny about Gaining Ground and The Telling Room is that they pair interestingly. They’re both books about artisanship and about our craving for artisanship these days, but they come at it from two very, very different directions. Both of these guys are unemployed English majors, which may or may not be redundant.
Eating on the Wild Side: The Missing Link to Optimum Health by Jo Robinson
The Splendid Table: Green Onions, the Unheralded phytonutrient-rich Super Food
Fresh Air: A Field Guide to Nutritious Food
Jo Robinson explains how to select foods that are full of healthy phytonutrients — and how to preserve those nutrients while cooking.
Where There’s Smoke: Simple, Sustainable, Delicious Grilling by Barton Seaver
On Point: The Sustainable Grill
Kojo Nnamdi: Barton Seaver on Environmentalism & Public Health
This second cookbook from Barton Seaver—following For Cod and Country—sends the rising authority on sustainable foods to the sweet, smoky grill, where he showcases his love of fresh, organic produce, fish, beef, and poultry. Emphasizing seasonal vegetables and accompaniments as much as the protein, Seaver serves up recipes designed to celebrate the spirit of togetherness—including Wood-Grilled Snap Peas with Smoky Aioli, Grilled Pacific Halibut with Pistachio Butter, Peruvian Chicken, Chimichurri Marinated Short Ribs, and Pickled Smoked Peaches. In addition to mouthwatering dishes, Seaver gives the nitty-gritty on fueling your fire; preparation and cooking; recipes for sauces, spice mixes, and marinades; and ways to eat smartly and healthily.
Saving the Season: A Cook’s Guide to Home Canning, Pickling, and Preserving by Kevin West
Weekend Edition: Preserving the Season’s Fruits with Canning Evangelist
KQED: Saving the Season
From Russ Parsons, Food Editor for the LA TImes
This is a really terrific book on jam-making and preserving, which is one of those things that has become so popular lately. I remember 5 years ago having an editor tell me nobody makes jam except little old ladies. But now, of course, it’s like everybody is doing it. This great new book is everything you want to know about preserving: canning, pickling, preserving, making jams and jellies.
The Perfect Peach: Recipes and Stories from The Masumoto Family Farm
The Take Two: Masumoto Farm Family Reveals Secrets of the ‘Perfect Peach’
VPR: Searching for the Perfect Peach
From Russ Parsons, Food Editor at the LA Times
This book is by the Masumoto family. David Mas Masumoto is a legendary peach farmer in the Central Valley of California who is actually also a legendary writer — he’s on the National Council of the Arts and he’s written lots of books that are essays about the act of farming and the philosophy of farming. He and his wife, Marcy, and their daughter, Nikiko, have written their first cookbook. Now if you really appreciate these wonderful flavored peaches he’s been growing, what are you going to do with them? It’s everything from how to choose peaches to the difference between the varieties, and lots and lots of recipes, which is really cool.
Gaining Ground: A Story of Farmer’s Markets, Local Food, and Saving the Family Farm by Forrest Pritchard
Pritchard is a farmers market meat grower in northern Virginia. He graduates from college, and is just trying to figure out what he wants to do. He actually becomes an artisan, and the book is about that learning process. He has some experience on the farm, but his parents only farmed part-time while his grandfather ran it. So he’s kind of a city guy who goes back to the farm and tries to revivify it. The book is about him learning the artisanal way of farming as opposed to farming as it had been done on that farm for the last 100 years.