Q: I'm trying to cut out both gluten and sugar. While I've been able to find either gluten-free or honey baking cookbooks, I can't find one that is both gluten-free and honey-sweetened. I'm particularly interested in coconut flour, thanks!
It was announced yesterday that beloved cookbook author and teacher Marcella Hazan passed away after 89 years on this planet. For American cooks of a certain generation, she was instrumental in opening up the world of authentic Italian cuisine when she published The Classic Italian Cookbook in 1973. The fact that several of her books from those early years are still in print to day is a testimony to her skills and expertise.
After a nearly 2-year break from the Canal House Cooking series (in which they produced the James Beard Award winning cookbookCanal House Cooks Every Day), Christopher Hirshheimer and Melissa Hamilton are back with another installment and continuation with their Volume No. 8: Pronto!
When offered cake, my policy is to always say "yes." And when Martha Stewart offers a book of her best layer cakes, quick breads, and bundt cakes, you best believe I am jumping up and down with both hands in the air. With fall officially here, my baking switch has been flipped and I am all about butter, sugar, and eggs. Martha's new book has arrived right on time.
Can't eat gluten, dairy, eggs, or refined sugar? Don't despair — even you can have dessert! In Naturally Sweet & Gluten-Free,Ricki Heller (of Diet, Dessert and Dogs fame) shares 100 allergy-friendly and vegan recipes for cookies, cakes, pies, and other treats that nearly everyone can enjoy.
One part vegan, one part punk rock, and entirely awesome. That pretty much sums up this new cookbook from vegan mastermind Natalie Slater. Whether you're craving a chocolate whoopie pie or a bowl of mac n' cheese, whether you're vegan or just cutting back on the meat, whether you're a rocker or more of a folky-sway-along type, these recipes promise to shake you out of your routine and give you some tasty ideas for dinner and dessert.
Like the restaurant after which it's named, Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking is technically a vegan cookbook. But if you read that last sentence carefully, you would have noticed the word 'vegetable' is used in the title, not vegetarian or vegan. While you won't see any animal products used here, the sensibility and soul of this kind of cooking goes way beyond labels and restrictions. This cookbook is about putting vegetables front and center in astonishing and innovated ways.
Chef Einat Admony knows a thing or two about "leaning in." As creator of the popular New York eateries, Taim Falafel and Balaboosta, she has helped bring inspired Middle Eastern fare to New York City. The Israeli-native (her mother is originally from Iran; her father from Yemen), has a brand new cookbook out too. Also called Balaboosta, it shares many of her best dishes pulled from the restaurants and her Mediterranean roots. (See our peek inside it here.)
If that wasn't enough, she is hard at work opening her third restaurant, Bar Bolonat, which will fuse Middle Eastern food with cuisines from around the globe. Despite her packed schedule, Admony, who has two children along with her husband, Stefan Nafziger, is an enthusiastic home cook.
How's about something sweet and happy to start off your Monday? Like Nutella! Like thirty awesome recipes made with Nutella! Like the cutest little book ever! Ok, that was a lot of excitement for pre-coffee. But still... Nutella!
Balaboosta translates literally from Yiddish to "perfect housewife." For Einat Admony, restaurant-owner and survivor of Food Network's Chopped, this idea has nothing to do with keeping an immaculate house or having dinner ready by 5:00. To her, a balaboosta nourishes with laughter as well as with food, cares for family and friends not out of expectation but out of deep love, and perhaps most of all, cooks from the gut. This cookbook is both her ode to the modern balaboosta and her handbook for how to be one.