Results tagged “cookbooks”

       

We were fortunate enough to score an advance copy of Get Cooking by Mollie Katzen, author of Moosewood Cookbook, a cookbook that we've had and used for years - along with the Moosewood Restaurant Low-Fat Favorites (the fragrant jasmine rice recipe is fantastic). Katzen's latest book is geared toward getting people who do not normally cook into the kitchen. Chapters include: Soups, Salads, Pastas, Vegetarian Entrees, Burgers, Chicken Fish & Meat, Sides, Party Snacks, and Desserts.

      

The saying goes "a watched pot never boils." Since the recipe we chose this week from Ernest Matthew Mickler's White Trash Cooking calls for three separate boilings of grapefruit peels, we suggest multitasking if you decide to try this at home. Walk the dog. Call your mother and tell her you love her. Clean that pigsty of a bathroom that started to smell like a gas station restroom (which is what we did).

   

All the cool kids (and some not-so-cool ones) have been tripping over each other to re-create the recipes from the Alinea cookbook that it set us thinking, "What cookbook would be the complete opposite of Alinea that could we utilize the same approach?" For us, only one came to mind.

"Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food. This book hopes to change that. Once you overcome any initial hesitation, you will be surprised to learn how wonderful semen is in the kitchen. Semen is an exciting ingredient that can give every dish you make an interesting twist. If you are a passionate cook and are not afraid to experiment with new ingredients - you will love this cook book!"

The latest object of food blog Serious Eats' affection is none other than Chicagoist Food and Drink Editor Chuck Sudo. Way to go, Chuck!