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Powell's Staff:
Five Book Friday: In Memoriam
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Every year, the booksellers at Powell’s submit their Top Fives: their five favorite books that were released in 2023. It’s a list that, when put together, shows just how varied and interesting the book tastes of Powell’s booksellers are. I highly recommend digging into the recommendations — we would never lead you astray — but today...
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Brontez Purnell:
Powell’s Q&A: Brontez Purnell, author of ‘Ten Bridges I’ve Burnt’
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Rachael P.:
Starter Pack: Where to Begin with Ursula K. Le Guin
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Customer Comments
rebecca has commented on (23) products
Tiffy Cooks
by
Tiffy Chen
rebecca
, March 22, 2024
This author is new to me, the recipes are clearly organized and accompanied by photos (as true in modern cookbooks). There are a variety of types of recipes - sorted by the usual categories (breakfast, soups & salads, desserts, drinks - but also sorted by if you can make in bulk or if they’re meant to be family style, or are basics/fundamentals. I initially made the Sweet & Sour Tofu, it was quick and straightforward, the ingredients were accessible. I have since tried a couple of items that took a little more time and effort but the taste and results were worthwhile (Flaky Scallion Pancakes and Vegetable Buns). I like the organization of this cookbook, photos, directions (step by step photos for some more complicated items). As a vegetarian, there’s still a high number of meat recipes that I don’t think I could modify, so I’ll never cook them. That limits the usefulness for me of the whole book but I’m still enjoying reading through the descriptions, flavors, etc. Ten Speed Press provided me with a free copy of this book; the opinions are my own.
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Farm Table
by
Julius Roberts
rebecca
, February 29, 2024
This cookbook is a window into the farm life of the author. Recipes are separated by season, prefaced with essays and photographs that illustrate life spent tending farm crops and meals made from the garden. The food photos are aspirational and seemingly attainable. The recipe steps are detailed and have an informality like a friend is telling you what to do next. I have enjoyed everything I have made so far, with many more recipes earmarked to make as we shift from winter to spring. The percentage of meat recipes is a bit high for my liking as a vegetarian, but that’s typical. I really enjoyed the Spinach and Ricotta Gnudi and this cook inspired me to try making fangipane for the first time for the Damson Frangipane Tart (with apples) and will definitely repeat the recipe as written in the summer. Ten Speed Press provided me with a free copy of this book; the opinions are my own.
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Kung Food
by
Jon Kung
rebecca
, December 20, 2023
This book is beautifully designed. The recipe photos are compelling, the descriptions give context and extra encouragement to source ingredients. There are recipes that feel similar or familiar to ones I have made before, but with changes that are clearly part of the author’s taste, such as the Parmesan-Curry Egg Fried Rice. The chapter that is labeled “With Effort” contrasts with other sections of the book that include things like the quick and fun Crushed Cucumber Salad with Shanxi Vinaigrette (smashing cucumbers). The third-culture cooking approach lends itself to a variety of recipes (Smoky Tomato-Egg Stir Fry!), many of which could be adapted for someone like me that eats plant-based. This book might not be as easy for veg/vegan folks who don’t want to adapt or substitute things in recipes, but I still am enjoying learning new techniques, making sauces and condiments which don’t require any changes. I have a feeling this book is going to teach me a lot over the next few years. Clarkson Potter provided me with a free copy of this book; the opinions are my own.
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Snacking Bakes
by
Yossy Arefi
rebecca
, November 13, 2023
Yossy’s previous book ‘Snacking Cakes’ is beloved in my house. I knew it was going to be a treat to have this followup cookbook in ‘Snacking Bakes’ and it is a delight. The table of contents formatting is a cravings matrix, with recipes sorted by type (cake, cookie, bars/brownies) and their flavor type (chocolatey, warm and toasty, fruity). This is brilliant and really helps with selecting something to make. There are a handful of savory leaning recipes which I haven’t tried yet, but am thinking could be a great twist to bring a salt and pepper shortbread to a cookie exchange in the holiday season. I appreciate that many recipes include suggested variations in flavor and if they can be baked in another pan. I have really enjoyed the peanut butter brownie cookies and the coconut apricot oat cookies (a riff on an anzac biscuit) as well as the brown butter marble cake, and can not wait to keep baking! Clarkson Potter provided me with a free copy of this book; the opinions are my own.
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Make It Japanese
by
Rie McClenny, Sanae Lemoine
rebecca
, November 13, 2023
As described in the introduction, this book is an entryway into Japanese home cooking. I appreciate that the author makes the dishes approachable, and has great descriptions of things like the reason why the ingredient order impacts the outcome and resulting dish flavor (i.e. sugar is added before salt). Some of the recipes I have tried have had unexpected elements, such as toppings and homemade broth for the Easy Soy Sauce Ramen, and a delightful lemon miso dressing used in the cabbage slaw recipe. I would like to make the Gyoza recipe when I have time to make a double or triple batch and freeze some for the future. The author suggests throwing a gyoza-making party which sounds like a great way to spend a weekend afternoon. The book chapters are fairly typical divisions (vegetables, meat, seafood, rice, noodles, gatherings, sweets & breads), with sections for essential tools and pantry ingredients. The flow of information and book design make it very easy to navigate. As someone who eats vegetarian, I do think a lot of the recipes can be adapted to omit/substitute things for the meat, but many would be challenging to convert. Clarkson Potter provided me with a free copy of this book; the opinions are my own.
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Flavor+Us: Cooking for Everyone
by
Rahanna Bisseret Martinez
rebecca
, June 04, 2023
As shared in the introduction, this author is bringing elements from a mix of sources and it really shows in the recipes. From her mother’s kitchen, the community and extended family, etc, these flavors and ingredients shape her approach and ask you if you want to use new ingredients and enlarge your palate, but also make them approachable. I have really enjoyed the breakfast recipe section: spinach biscuits, steamed egg custard and salsa scones felt like solid starts to the day. I don’t usually look to cookbooks for beverages, but the frozen lime aguas and ginger spritzer are very refreshing and quick to make. I’m glad that section is included. I’m looking forward to trying out more of the recipes and flavor combinations in the coming summer months. This book might get me over my hesitation to make homemade corn tortillas, the way she describes cooking them as relaxing, while giving detailed instructions means I think I think I have a chance at succeeding. Ten Speed provided me with a free copy of this book; the opinions are my own.
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Indian Flavor Every Day Simple Recipes & Smart Techniques to Inspire
by
Maya Kaimal
rebecca
, May 02, 2023
I have been purchasing sauces and prepared food items made by Maya Kaimal’s company from the grocery store for years. I was excited to get Indian Flavor Every Day to get exposed to so many more recipes and flavors from the same source as I have already enjoyed. The cookbook has a lot of tips, definitions and instructions that make the recipes approachable. Recipes like Tandoori Cauliflower Steaks and Garlicky Tarka Broccoli have a mix of spices and techniques that were new to me, but used with vegetables I always have on hand, they were both delicious ways to try something different with a staple. I have also found a lot of the chickpea dishes are warm and comforting, really nice reheated as leftovers to avoid a sad desk lunch at work! I appreciate that the author includes suggestions for serving with other dishes from the book but also with some items that might be store bought to make them easier for weekdays. Some of the Dal recipes made from legumes have alternate instructions for cooking in an instant pot/pressure cooker which helps with the cooking time. Clarkson Potter provided me with a free copy of this book; the opinions are my own
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Vegan Week Meal Prep Recipes to Feed Your Future Self A Cookbook
by
Gena Hamshaw
rebecca
, January 10, 2023
This cookbook aligns with how I aspire to cook regular weekday meals, with some combination of meal prep (batch cooking) portioning out dishes and snacks so that when I feel stressed or tired there’s something already waiting for me mid-week. I eat a plant-based diet most of the time and appreciate a cookbook where 100% of the recipes are within that category. As I read through The Vegan Week and started to use it, there are a few things that I really appreciated, such as a flow chart to help you map out what meals you need to make ahead for the week. The recipes are scale-able for larger or smaller households and there are suggestions for storage timelines for fridge or freezing. I have tried out the Chickpea Walnut Taco meat (totally vegan!) which was made from pantry ingredients like salsa. I also tried a couple of the soy curl recipes (seasoned to use in fajitas and gyros) and found that to be a really simple, tasty and effective protein source that I have rarely used in the past, but think that will change from these recipes. This book feels really practical while still being creative. The chapter on sauces, spreads, dressings and dips is fantastic, all of the ones I have tried so far have been great additions to salads and grain bowls. I am enjoying this book a lot and look forward to trying out some of the breakfast and snack recipes in the future. I have received a free copy of The Vegan Week from Ten Speed Press in exchange for a free and unbiased review.
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Go To Dinners A Barefoot Contessa Cookbook
by
Ina Garten
rebecca
, November 20, 2022
In the introduction to go-to dinners, Ina writes that what she was looking for in a go-to recipe is less stress at the end of the day when she’s trying to get dinner together. This is reflected in a lot of the recipes in this book. I also like that she acknowledges cooking fatigue is a real thing, and so there are directions for ‘assembled’ dishes of smaller components (some store-bought) and ways to re-use leftovers. Really practical information that can be used for delicious meals, but not always ground-breaking.. Because I already had the ingredients, I first made the greek orzo salad (great flavors and use of pantry items like olives and caper and canned chickpeas)! As for trying out other recipes, because it’s fall I have been using the oven quite a bit. The parmesan polenta is a baked recipe that is very hands off and incredibly satisfying. The glazed sweet potatoes will be great at a holiday gathering, and I used the leftovers as a salad topping for lunch. I like that a lot of these recipes have a reasonable number of ingredients and not too many steps, making it possible to make them on a weeknight. I’m looking forward to making the bourbon chocolate pecan pie later this week (with a store bought crust, per Ina’s instructions). I have received a free copy ofGo-To Dinners from Clarkson Potter in exchange for a free and unbiased review.
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Turkey & the Wolf Flavor Trippin in New Orleans A Cookbook
by
Mason Hereford, Jj Goode
rebecca
, July 05, 2022
I have never been to New Orleans. I wasn’t trying to recreate food from a visit to the namesake restaurant, but I do love the idea of adding potato chips to a sandwich. Per the introduction, this cookbook has recipes that max out flavor and fun and ditch the unnecessary work. I think it’s a refreshing reason for a lot of the ingredients in the recipes, which allows you to skip to the good part! I have made ‘the cabbage patch’ (a delightful slaw with herbs, a bright dressing with a little heat, and some crunch from sunflower seeds), the ‘sweet potato burrito’ (uses one of those store bought items, sweet potato waffle fries, as a quick and satisfying ingredient). Slipped into the chapters are recipes for sauces and dressings, which are total hidden gems and deserve to be used more than just with the recipes that they’re paired with (think green taco sauce, or a zesty buttermilk dressing). Sometime soon I would like to make ‘the collard melt’, but that’s going to have to wait for a weekend when I can make the pot of collard greens required for the sandwich. As a vegetarian I enjoyed this cookbook but there is a high percentage of recipes that I won’t make (or need serious adaptation to make veg-friendly), take note of that if you are more plant based in your diet and interested in this book. I received a free copy from Clarkson Potter in exchange for a free and unbiased review.
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I Dream of Dinner So You Dont Have To
by
Ali Slagle
rebecca
, May 03, 2022
There is something about this cookbook - I Dream of Dinner (so You Don't Have To) - that really fits with my current approach to cooking. I flipped through the pages and immediately started dog-earring corners of recipes I wanted to try. Then I had to start making a shopping list! This book is smart, practical and has the best one-line descriptions for the recipes. I first made ‘Broccoli bits with Cheddar and Dates’ and ate the whole batch immediately, without regrets, without sharing (as originally intended). I never imagined braising chickpeas with olive oil, but those were a hit and have been made multiple times with the variations suggested. That dish paired well with an adaptation of the ‘Oregano Lamb Pita’ made vegetarian with a simple veg sausage substitution (my change, not one from the author). I think there’s a lot of ways to use this cookbook for a mainly plant-based diet, and despite this book being singularly focused on dinner recipes, the leftovers have made great lunches. I received a free copy from Clarkson Potter in exchange for a free and unbiased review.
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New Take on Cake 175 Beautiful Doable Cake Mix Recipes for Bundts Layers Slabs Loaves Cookies & More
by
Anne Byrn
rebecca
, November 20, 2021
There’s some ingenuity in taking something as readily accessible cake mix and adapting it to any number of other cake types and styles. Using a boxed mix really speeds up the process and reduces the steps (and dirty dishes) for baking cakes. I never imagined using cake mix for cookies but there are more than a dozen options in this cookbook. Think peanut butter cookies made with yellow cake mix! I found this cookbook to be fun and nostalgic. I’ve made the “Cinnabon” Cake and the Almond Cream Cheese Pound Cake to share with friends. I appreciate that there are a lot of tips for how to use a gluten free cake mix, because that’s an area I don’t know much about and the shortcut of starting with a mix makes it less intimidating. It makes it feel accessible to me. The book formatting, thumbnail images in the TOC are really lovely, there’s some great touches in the book design as well as the content. I think this book could be great as a gift for teens or people who are new to baking and want a guide for how to experiment. I don’t think it’s right for people who are already really experienced and want more of a challenge. I received a free copy of A New Take On Cake from Clarkson Potter in exchange for a free and unbiased review.
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Once Upon a Chef Weeknight Weekend 70 Quick Fix Weeknight Dinners + 30 Luscious Weekend Recipes
by
Jennifer Segal
rebecca
, October 21, 2021
For the past month I have been cooking from Once Upon a Chef Weeknight / Weekend and enjoying the recipe options and the approachable instructions for making dinner mid-week and honestly some lunches too on days I work from home. I really enjoyed making homemade vodka sauce for pasta and then used it on the ciabatta pizza, in addition to the pesto sauce included in the recipe. As it’s fall here, the French Apple Cake was a delight and I think my coworkers who I shared leftovers with agreed. I’m looking forward to trying the Sour Cream Chocolate Loaf Cake this weekend. Not completely following the recipe, I swapped some ingredients to make the vietnamese style meatballs with chili sauce, fresh herbs and peanuts vegetarian because the flavors looked so fantastic and while I can’t speak to the original recipe the results were great. There are tips for freezing meals and make-ahead instructions, both really tie into the weeknight element of this cookbook and feel really smart to me. Long term, this cookbook is not really suited to my vegetarian diet but there’s a ton of inspiration to be found inside so I’m glad to have cooked quite a few things successfully! I received a free copy of once upon a chef from Clarkson Potter in exchange for a free and unbiased review.
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Vegan Meat Cookbook Meatless Favorites Made with Plants A Plant Based Cookbook
by
Miyoko Schinner
rebecca
, June 13, 2021
About a month ago I received a free copy of The Vegan Meat Cookbook from Ten Speed Press in exchange for a free and unbiased review. While I am vegetarian, I don’t tend to use meat substitute products very often, so this cookbook’s recipes were a little unconventional for my taste. I like the range of type of dishes (all savory, and with a fairly global inspiration), and that there is a really good introduction to commercial meat alternative products. Using that information helped me select recipes to try first. The chilled sesame soba noodle salad with ‘chicken’ is a strong base even without the fake meat. The beginner’s Indian butter ‘chicken’ recipe has great flavor and if you didn’t have the ‘chicken’ on hand, it would still be delicious. The chapter on homemade meat and cheese from plants is where I’ve spent more time, mostly because of curiosity. I recommend the smoked tofu recipe and the gluten-and oil-free ground beef crumbles, they both had good taste independent of their incorporation into other recipes in the book. This book might not be 100% for me, but I’m still getting some good use out of it.
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At Home in the Kitchen Simple Recipes from a Chefs Night Off A Cookbook
by
David Kinch, Devin Fuller
rebecca
, April 17, 2021
When this cookbook arrived, I wasn’t really sure what to make. Sometimes when I feel like it’s hard to make a decision, I flip to the ingredient index and start with the things I already have on hand, to see if one of the recipe names will kickstart my cooking. That’s how I made the Brussels Sprouts with Cider & Goat Cheese recipe and it was actually fairly straightforward and delightful. This cookbook has some great explanations for techniques, for example in the ricotta gnocchi recipe there’s text description paired with photos that made it feel more approachable. I confess that while it’s fun that the author picked a song to pair with each recipe, I haven’t even considered listening to them. I’m also really excited to make some of the dishes with fresh fruit this summer (strawberry gazpacho smoothie!). Long term, this cookbook might not get full use from me, because I eat vegetarian, but there are quite a few items I’ve tried already that I’d like to repeat. I received a free copy of At Home in the Kitchen by David Kinch from Ten Speed Press in exchange for a free and unbiased review.
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Hot for Food All Day Easy Recipes to Level Up Your Vegan Meals a Cookbook
by
Lauren Toyota
rebecca
, March 20, 2021
Hot for Food All Day by Lauren Toyota is a great vegan resource. As a vegetarian I am often drawn to cookbooks where I know from the beginning that I can make and eat all of the recipes. This cookbook is organized by meals initially, with sauces, snacks and add-ins that are great strategies. I made a big batch of the tempeh bacon chunks and was able to then incorporate it into a couple other recipes. It was worth it to double the recipe once I realized how great the marinade tastes. The All-Green Fresh Rolls with green curry dipping sauce is full of fresh, raw vegetables and herbs (and avocado). While the rolls themselves are a little deceptively simple.The dipping sauce is really the winner here. Green curry paste is paired with coconut cream and it has a great depth and flavor that likely would taste great with almost anything. I was skeptical about the blender juice concept, but since I do have a high powered blender I tried the Immune Warrior Juice and taking a little time to strain the liquid wasn’t too fussy and was more enjoyable than trying it pre-straining (not author-recommended, I was just curious). The recipes are approachable and I’m incredibly excited to try more of them over time. I haven’t tried any of the desserts, to me that’s not the reason you use this cookbook, it’s for the ease with which vegan recipes are presented and enjoyed once you make them. I received a free copy from Ten Speed Press in exchange for a free and unbiased review.
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Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book]
by
Marc Vetri and Claire Kopp McWilliams and David Joachim
rebecca
, October 28, 2020
As someone with little bread baking knowledge or experience, I had some apprehension about using this cookbook. After spending some time with the recipes, the instructions are approachable and start to feel like they are crafted to be a resource that you can come back to again and again as you start to bake more. For example there are recipes like the simple sourdough table bread - the only one I have attempted so far from this section - to breads that encourage the use of fresh milled, whole grain flours and other additions that add complexity and flavor. I imagine people who have more bread knowledge will appreciate the bakers percentages included. Many recipes include step by step photos to help with something like a special shape or bread scoring pattern, or to illustrate how the rise should look. There are personal touches to this book such as recipe origin stories as part of the headnote, and inserts with quotes from bakers, grain farmers, or local mills from across the country. People who contribute to how we connect with the food we make and consume, which feel like little surprises sprinkled through the book. I received a free copy of Mastering Bread from Ten Speed Press in exchange for a free and unbiased review.
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Snacking Cakes Simple Treats for Anytime Cravings
by
Yossy Arefi
rebecca
, October 28, 2020
Snacking Cakes is superb. It’s exactly the style cook book I enjoy. The way the recipes are laid out, it feels like I can choose my own cake adventure: select the type of cake, pair with a pan style + size and top with a glaze or frosting as desired. They are often one-bowl, with ingredient weights (so appreciated) and no complicated kitchen implements required. I can also get behind the idea that snacking cakes can be multi-purpose and adaptable. Some variations could be appropriate for breakfast, many are kid-cooking friendly. The 50 recipes are sorted: fruit cakes (in the best possible way), warm + toasty cakes (such good spice combinations), chocolatey cakes (self-explanatory), and not your average vanilla cakes (I haven’t tried these yet). I really am delighted with this cookbook. If you also like un-fussy cakes that will brighten your day, this cookbook could be right for you too! I received a free copy of sSnacking Cakes from Clarkson Potter in exchange for a free and unbiased review.
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Dessert Person: Recipes and Guidance for Baking with Confidence
by
Claire Saffitz
rebecca
, October 20, 2020
In ‘Dessert Person’ Claire Saffitz provides a great range of recipes, which are well detailed and organized. The header tells you a difficulty rating, there are weights for ingredients, and even some footnotes with insights like making a half batch, ingredient details or seasonal substitutions. I had the pleasure of making the recipe for Brown Butter Corn Muffins and even days later they still are delightful due to a mix of whole fresh corn and cornmeal. I can also recommend the Salted Halvah Blondies as a fan of sesame in both sweet and savory dishes. I am planning ahead for a weekend project to make Kouign-amann, a recipe I previously have been intimated by, but looks more accessible thanks to Saffitz’s clear instructions that are keyed to step-by step photos. Elements like that have given me confidence to try some other more challenging desserts (Babkallah!) included in this cookbook. It’s really satisfying. I hope it will give you the same feeling in the kitchen! I received a free copy of Dessert Person from Clarkson Potter in exchange for a free and unbiased review.
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Ottolenghi Flavor
by
Yotam Ottolenghi and Ixta Belfrage
rebecca
, October 13, 2020
Flavor combines the brilliant cooking minds of Yotam Ottolenghi and Ixta Belfrage to create a ton of vegetable forward recipes. Contained within the recipe introductions are really useful details, options for modifying the recipe (ie due to seasonality) and history of how the recipes developed. The stories of how many people contributed is a nice reminder that the making of this cookbook included a lot of time and energy from many people, and it shows. The recipe descriptions often win me over, as some of the ingredients are less familiar to my palate. The first recipe I made was one where I already had the ingredients. For people who have cooked from previous Ottolenghi books, it should be no surprise that it included Tahini: 'spicy roast potatoes with tahini and soy' and was delightful. The book includes photos (some pictured separately), a really solid introduction, and detailed information on the 3Ps (process, pairings, and produce) which contribute to the core of this cookbook, Flavor. I appreciate the inclusion of meal suggestions, and the catalogue of recipes by categories like 'one pan, ready in 30 min or less', etc . I have really enjoyed this book so far, and look forward to making many more recipes from it in the coming months. I received a free copy of Flavor from Ten Speed Press in exchange for a free and unbiased review.
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Eat a Peach
by
David Chang
rebecca
, September 12, 2020
David Chang's memoir is incredibly candid, giving a real glimpse into his path to becoming a very recognizable name in the united states. This book jumps around in time, antidotes and experiences are tied together with a different thread that is not linear. There are elements of his cultural upbringing, his education, travels and experiences with food and cooking. There are great descriptions of his mental health and how it has impacted his path and successes. Sharing such depth is very resonant and brought me along with him as I read the book. I have never been to any of David Chang's restaurant but that didn't stop me from being aware of his contribution to eating and restaurants and as such, this memoir really satisfied some curiosity I have into how the restaurant industry works (or doesn't work). There are moments of humor and details of both failures, miss-steps and successes, all of which are told in a way that really feels like the author is talking directly to the reader. Also, you should know there are no recipes in this book, something that Chang mentions in the prologue, as that's not what this book is about. I received a free copy of Eat a Peach from Clarkson Potter in exchange for a free and unbiased review. Thanks Clarkson Potter and Ten Speed Press!
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Greenfeast Autumn Winter
by
Nigel Slater
rebecca
, September 12, 2020
Greenfeast showcases vegetables at their best, and it is the way I want to eat now, or at least how I aspire to eat. Nigel Slater's writing and how this cookbook is composed is delightful. Recipe names are often their main ingredients, followed but a sentence or two description that is the essence of how the meal will taste. Examples: "Rice, broccolini, bok choy - The calmness of rice. The vibrancy of greens." "Hazelnuts, blood oranges, ricotta - The warmth of nuts and honey. The brightness of oranges." The book is compact and pairs photos with each recipe, which really helps with getting inspired to cook. A recipe I made immediately was Apples, blue cheese, walnuts (the colors of autumn), the instructions have you incorporated fresh blackberries in the dressing and kept whole in the bulk of the salad, they play excellently off the toasted walnuts and creamy blue cheese (worth the effort to get the recommended variety/quality cheese here). The recipes I have tried so far are all possible on a weeknight, provided the ingredients are already on hand. I am really enjoying this book and think it will be come even more used in my kitchen as we truly get into winter. I have received a free copy of Greenfeast: Autumn, Winter, from Ten Speed Press in exchange for a free and unbiased review.
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That Cheese Plate Will Change Your Life Creative Gatherings & Self Care with the Cheese By Numbers Method
by
Marissa Mullen, Sara Gilanchi
rebecca
, May 17, 2020
This book is a resource for building epic cheese plates, with guidance for combining flavors, textures, dips & spreads, crunch and crudites. There is quite a lot of cheese knowledge (and some substitute vegan options) to learn, along with recipes for making some of your own items to go with store bought (think flatbread crackers and pimento cheese). The visuals in this book really help showcase presentation and pairings. The illustrations are fantastic and I can see why the 'cheese by numbers' method is so popular and forgiving of edits. In this era (spring 2020) I know that I'm not alone in making substitutions and tweaks to recipes because I may not have all the ingredients on hand but I still want to try a recipe. I also understand how the author, Marissa Mullen, found passion and purpose through her time spend learning and creating cheese boards. To take something that gives you comfort and feels like self care, and share it with a larger community can be incredibly rewarding. The author also makes the presentation of an impressive cheese board feel achievable for a novice! I have received a free copy from The Dial Press in exchange for a free and unbiased review. Thank you!
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