Category Archives: Magazines & Cookbooks

The Modern Baker

The Modern Baker

One of the realities of living in this day and age is that there aren’t always enough hours in the day. We have new technologies and tools – compared to, for instance, our grandmothers – to make our lives easier. And this includes making our lives easier in the kitchen. Baking from scratch at home is one of the most rewarding things you can do, ... Read More »

Feasting on Asphalt: The River Run

Feasting on Asphalt: The River Run

If you watch the Food Network, you’ve probably caught at least an episode or two of Alton Brown’s Feasting on Asphalt. The show has been on for two seasons and followed AB road tripping around parts of the US looking for good road food. The show focused on diner-type restaurants and the people in them, and always felt a lot less contrived (and a lot ... Read More »

The Best International Recipe

The 2008 Olympics have come to an end, but in honor of the events of the past couple of weeks, I couldn’t resist getting in a little tribute by highlighting a cookbook with a bit of global flair. The Best International Recipe is one of the newest cookbooks put out by the Cook’s Illustrated team that, instead of concentrating on recipes that are already close ... Read More »

The Big Book of Breakfast

Breakfast is definitely my favorite meal of the day, and I am more than happy to eat things typically considered to be breakfast foods any time (although I should note that this is also true of most any leftover from any meal – lunch, dinner or dessert – that happens to be in my fridge when I’m hungry). As a result, breakfast-centric cookbooks actually get ... Read More »

Sydney Food

Sydney Food

Sydney Food isn’t a new cookbook, but it is one that has a special place in on my cookbook shelf and I decided to bring it up because I recently recovered my long-misplaced copy from the back of not often used bookcase. The cookbook is by Australian chef Bill Granger, who is known for creating dishes that are seasonal, simple and full of flavor. I ... Read More »

Caramel

Caramel

The first thing that pops into my mind when I think of caramel is smooth, chewy, sticky amber-colored syrup that is rich with the flavor of butter and brown sugar. Caramel can take so many more forms, from those sticky syrups to crunchy candies, and author Trish Deseine explores many of them in a cookbook dedicated to the dessert, Caramel. Sugar has a reputation of ... Read More »

Pie in the Sky: Successful Baking at High Altitudes

Pie in the Sky

Baking at high altitudes can be a real challenge – especially since most cookbooks are written for those of us baking at, or near, sea level. It’s hard to get reliable recipes and good tips that will guarantee good results when you live 5,000-ft. or more above the ocean. I’m a sea-level baker and, while I would love to take a several month long sabbatical ... Read More »

Brownie Points

Brownie Points

Dark, rich and chocolaty brownies are definitely the epitome of the genre, so they were definitely a good choice for the cover shot of Brownie Points: Over 100 Outrageously Delicious and Easy Variations on North America’s Favorite Dessert. When the cover is mouth watering, it’s often a good sign of things to come – especially when those treats on the cover are four different types ... Read More »

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