Make your holiday shopping easy and cross everyone off your list (and support the public radio programming you love in the process). There are over 200 gift items in the holiday catalog ranging from the most recent collection of stories from Garrison Keillor titled Lake Wobegon Family Reunion, to exclusive CDs from Chanticleer and The New Standards plus an exclusive classical collection (A Taste of the Holidays Vol 4) which arrives with a menu from Lynne Rossetto Kasper, humorous Tshirts including sayings “She Who Must be Obeyed,” “It’s Just One Dam Project after Another,” “Those who can do DO, those who can do more TEACH,” and so much more including our exclusive, limited edition Lake Wobegon snow globe which is featured on the cover.Share
The Splendid Table: The Key 3 with Tom Douglas
Recipe: Tom’s Tasty Tomato Soup
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.Share
The Splendid Table: David Tanis
n 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.Share
The Splendid Table: Cooking Slow
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.Share
The Splendid Table: What should you do with that extra wasabi next to your sushi? Nothing.
Trevor Corson takes us behind the scenes at America’s first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling.
The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.Share