Some cookbooks have us leaping directly into the kitchen without another moment's thought. Others make us want to curl up on the sofa with a cup of tea and a long stretch of time to read every single page. This new cookbook from Skye Gyngell does both.
Her dreamy descriptions of cooking with the seasons read like letters from your best friend's travels abroad, while the recipes themselves are just begging for us to throw a dinner party.
Over the past several years, O’Neill has criss-crossed the country visiting home kitchens, poking into recipe boxes, and talking to chefs from tiny off-the-beaten-path restaurants. One Big Table is a collection of the best and most interesting stories, recipes, and historical side-notes that she’s collected. It ranges from Virginia crab cakes and campfire trout to Vietnamese meatballs and homemade pastries like this recipe for Persian baaghlava.
There are a lot of books and cookbooks focused on capturing and preserving what American cooking used to be. What we love about this book is that it captures what it means to be a home cook in America right this very instant.
Sometimes I want a cooling drink that's not too sweet, so I was intrigued to discover a recipe for Barley Water in the new summer issue of Canal House Cooking (Vol 4). I'll admit that it sounds a little odd. I mean, who would think that sipping on water that was used to boil barley would be a good thing, even with the addition of lemon and orange and a touch of sugar? But I cannot recommend this simple drink highly enough. It is indeed far greater than the sum of its parts. Read on for the recipe and a quick peek into the new issue of Canal House Cooking.
Ardent cook and cookbook lover Andrew Gray was frustrated with trying to locate favorite recipes in his vast cookbook and magazine collection. He enjoyed using sites like epicurious.com and he wanted the same handy reference for his print media, too. Where is that amazing recipe for chicken briyani? Which recipes are keepers and which are duds? What variations, substitutions and tweaks worked? Enter Cookbooker, a new online cookbook/recipe review database and community site.
There could not be more perfect timing for the recently-released The Frugal Foodie Cookbook: Waste-Not Recipes for the Wise Cook, though I'd like to argue that this book could be an useful tool in any economic climate. We've all been tightening our belts, but that doesn't mean we have to give up on quality. The Frugal Foodie in nine chapters offers over 200 budget-conscious recipes using wholesome, healthy ingredients, plus additional DIY recipes (such as how to roast your own coffee!) and bonus recipes for making your own food-based toiletries and bath accessories.
When we heard that Rancho Gordo was going to put out their very own cookbook, we were excited. Rancho Gordo singlehandedly changed the way we think about beans. Legumes went from mushy meal fill-ins to rich, robust, and mouthwatering stars of the show. We interviewed Rancho Gordo founder Steve Sando a couple years ago for The Kitchn, and his enthusiasm for heirloom beans and other New World foods is infectious; he just seems to be having so much fun with them.
But our love for heirloom beans isn't the only reason this book is notable. This book has one other direct connection to The Kitchn.