#cookbook roundup

[sfarticles]

Gifts for foodies: Pick up a book and get cooking

Check out my latest column

https://www.timesherald.com/2022/12/08/gifts-for-foodies-pick-up-a-book-and-get-cooking/

I know that I’m not alone when it comes to reading cookbooks, like the way one would read a novel. The cookbooks that interest me tell a story about the recipes and the author or have a unique theme. Who else is a fan of single-subject cookbooks? Those that feature one “starring ingredient in each of its recipes.

There are those who follow comedian Rita Rudner’s quote, “I read recipes the same way I read science fiction. I get to the end and say to myself, ‘well, that’s not going to happen.” However, they still enjoy a cookbook as a “prop”, or appreciate a beautiful coffee table book, where not one recipe is used, but the glossy cover has mouth-watering visuals.

This is the time of year when many cookbooks are released; just in time for gift-giving season. Going through my ever-increasing collection, I picked some for you to consider as a gift for the cooks on your list. I am sure you will find one to buy for the cook-in-you too.

Recently published, “Philadelphia Food Crawls: Touring the Neighborhoods One Bite & Libation at a Time” by Jacklin Altman (2022, Globe Pequot, $21.95) is the perfect gift for those food enthusiasts on your list, especially those who live in the Philadelphia area. They’ll learn how to experience their local food scene. Altman, a Philly-based blogger writes,” Philadelphia is so much more than just cheesesteaks and the football team that finally won a Super Bowl in 2018. And, the food scene has been booming, with new restaurants, shops, and bakeries popping up year over year, bringing their own delicious flair to the city.” The chapters are broken down by neighborhood: Chestnut Hill, Chinatown, Fairmont/Museum District, Fishtown, Manayunk, Northern Liberties, Old City, Rittenhouse, Graduate Hospital, South Philly/East Passyunk, University City and Washington Square West. Bonus crawls include Vegan Eats, Café Crawl, South Philly Cheesesteak, Reading Terminal Market and one that when I visit is a must, Just Desserts. This book has put a visit to Philadelphia high on my list of cities to get to, for my food explorations.

I am convinced that Philadelphia is a mecca for food enthusiasts after reading the above title and the 2nd edition of “The Philadelphia Chef’s Table: Extraordinary Recipes From the City of Brotherly Love,” by Adam Erace and April White (2020, Globe Pequot, $27.95) The recipient of this book can recreate their favorite dishes from more than fifty of the city’s favorite restaurants and chefs. K’Far owner, Michael Solomonov and pastry chef Camille Cogswell share the recipe for Kale and feta borekas. Chef-owner Rich Landau of Vedge, shares his recipe for chilled cucumber-avocado soup with smoked pumpkin seeds. Marc Vetri of Vetri provides the recipe for spaghetti with green tomatoes and razor clams. Dessert afficionados will be able indulge in Honey’s Sit ‘n Eat’s carrot-pecan cake with maple cream cheese icing and Lolita’s cheesecake with cajeta caramel.

The title and whimsical cover of “Food IQ:100 Questions, Answers and Recipes to Raise Your Cooking Smarts,” by Daniel Holzman & Matt Rodbard (2022, Harper Wave, $35) caught my attention. The book will assist the reader in cooking better and smarter, and to increase their food knowledge along the way. They said, “It’s for those who love cooking, eating, and talking about food, but who aren’t necessarily as confident behind the burners as they would like to be.”   The book can be read from the first to the last page, or since each question and its answer stands alone, just explore those that questions and in-depth answers that interest you most. Questions such as:

●  Should I feel guilty for loving my microwave?

● What’s the difference between a $30 knife and a $150 knife?

● What’s the difference between nonstick, cast iron, stainless steel, and carbon steel pans?

● How do I cook pasta, and why does it always taste better in a restaurant?

● Italians, Germans, Israelis, Popeyes: who makes the best chicken cutlet?

● My roasted vegetables never get properly crispy. How do I make that happen?

● I bought an Instant Pot on Black Friday two years ago. Now what the hell am I supposed to cook with it?

● Why is the farmers’ market so damn expensive?

After the answers, there is a recipe that relates to the question. Think of the book as “Cooking 101” with an entertaining approach. The recipient will wonder how they ever got along without it.

Those on your Hanukkah gift list will appreciate “Jew-ish: Reinvented Recipes From a Modern Mensch,” by Jake Cohen” (2021, Houghton Mifflin Harcourt, $30). By the way, Hanukkah, the Festival of Lights begins at sundown on December 18 and ends on December 26, overlapping with Christmas. Matzo ball soup, Gefilte fish, brisket and bagels are some of the quintessential items when you think of Jewish food. Cohen’s book exemplifies that the cuisine is much more encompassing. He says, he reinvented the food of his Ashkenazi heritage and draws inspiration from his husband’s Persian-Iraqi traditions to offer recipes that are modern, fresh, and enticing for a whole new generation of readers.” For example, the recipe for Everything Bagel Galette incorporates many of the components of the everything bagel. How about macaroon brownies, spinach -artichoke kugel, pumpkin spice babka or matzo tiramisu? The vivid photography shows off the classics as well as his clever creations.

Kids who enjoy baking, especially decorating will appreciate “Cakes for Kids: 40 Easy Recipes that will Wow!” by Juliette Lalbaltry (2019, Gibbs Smith, $16.99) Start with one of the four foolproof cake recipes (chocolate, yogurt, lemon or rolled sponge) and then decorate away. The cover is “The Goldfish in a Bowl.” For Christmas there is “Rosy-Cheeked Santa Claus” or “Lollipop Christmas Trees.” “Tarzan’s Jungle is a masterpiece as is “The Pirate Ship.” The simplest of the recipes are noted by “Ready, Set, Bake” and the more ambitious ones requiring a bit more time (perhaps 15 minutes or so) “Warning: Masterpiece.”

What child doesn’t enjoy spending time in the kitchen, and then enjoying the results of their efforts? Cooking, or at least helping is the perfect activity for a cold winter day. Written for children ages 8 to 13, “The Complete DIY Cookbook for Young Chefs,” by the editors of America’s Test Kitchen (2020, $19.99) teaches them to prepare common store-bought items from scratch.  From peanut butter, chocolate hazelnut spread, and apple sauce to bagel chips, cheddar cheese fish crackers, and strawberry Pop Tarts, to vanilla no-churn ice cream, hot fudge, pancake mix, hot cocoa mix, they probably won’t go back to store bought.The symbols for each recipe denote if the recipe is for a beginner, intermediate or advance recipe, and if the recipe requires the use of a knife, microwave, stove, oven or no knife or heat required. I found the pages dedicated to secrets for “Success in the Kitchen,” “Decoding Kitchenspeak,” “What’s Up With Ingredients,” “How to Measure and Weigh,” and” Essential Prep Steps,”  provide the perfect introduction to cooking. The “DIY Mixes” chapter details ways for kids to make homemade holiday gifts.

A companion book to the above title, is “Kitchen Explorers: 60+ Recipes, Experiments, and Games for Young Chefs,“ also by the editors of America’s Test Kitchen (2020, $12.99. The workbook format structures at-home learning, making it easy for parents to use the kitchen as a classroom. Experiments using food, interactive games and kid-centered recipes allow youngsters to practice skills in a fun way. I particularly enjoyed the chapter on science experiments and activities, as I learned a few things along the way.  Experiments include “What Makes Fizzy Drinks Fizzy,?” “The Gooey Science of Melting Cheese,” Amazing Emulsions.” After the experiments are completed, the “Understanding Your Results” helps the learning process. The “For Grown-Ups” chapter, created by educational experts, helps guide learning, and connect lessons in the workbook to school curriculum.  With “STEAM,” kids will learn how cooking involves Science, Technology, Engineering, Arts and Mathematics.

You must know someone who loves pasta. Making pasta at home is the craze and you don’t have to have a machine to prepare it. “Fresh Pasta at Home: 10 Doughs, 20 Shapes, 100+ Recipes, with or without a Machine,” by the editors of America’s Test Kitchen (2022, America’s Test Kitchen, $29.99) will be a welcome addition to the cookbook shelf for those on your gift list who are into the craze. The book shares four master pasta doughs, including gluten-free, along with flavor variations. The editors said, “whether using a hand-cranked or machine, extruder, or rolling pin and elbow grease, incredible pasta can be made from scratch using America’s Test Kitchen techniques.” The “Fresh Pasta Do’s and Don’ts are helpful as is how to pair flavored fresh pasta with sauces. The recipes for sauces include the classics and new ones to savor such as Gorgonzola-Walnut Cream Sauce, Braised Kale and Chickpea Sauce and Sausage Ragu with Red Peppers. Giving this book as a gift might result in you being invited to a delicious pasta dinner!

For the vegetarian or vegan on your shopping list “The Complete Plant Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat,” by the editors of America’s Test Kitchen (2020, $34.99), is the book to help its recipients prepare meals that are not only healthy, where vegetables take the center of the plate, but in a tasty and creative way. And, one doesn’t have to be vegetarian or vegan to enjoy plant-based cooking. This style of cooking is popular because of the growing interest in healthier eating and sustainability. I found the makeovers of comfort foods quite interesting. For example, PB & J transforms into Sautéed Grape and almond Butter Toast, featuring fresh grapes sautéed with lemon and thyme, topping crusty bread slathered with almond butter. The book gives the reader inspiration to create plant-forward meals that don’t use processed ingredients. And, those beautiful photos are inspiring, as are their renown signature headnotes; “Why this Recipe Works.”

What cookbook roundup would be complete without one for desserts? I am sure you or someone on your list has a sweet tooth like I do. With more than 600 recipes, “Desserts Illustrated,” by the editors of America’s Test Kitchen (2022, America’s Test Kitchen, $45) includes cakes, pies, tarts, frozen desserts, candies, custards…every kind of dessert to put a sweet ending to a meal. The step-by-step photography makes it easy to follow the instructions. America’s Test Kitchen’s signature “Why this Recipe Works” headnotes for each recipe explains in detail the nuances of the creation. The editors said, “The only prior skill required for opening this book is loving dessert, and you’ll close it with a masterclass under your belt.”

Happy cookbook shopping!

Stephen Fries, is a newly retired professor and coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 14 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. He is a board member of the International Association of Culinary Professionals. Stephen@stephenfries.com For more, go to stephenfries.com.

[alisonblackmanadvicesisters]

Your 2022 Holiday Gift Book Review: Learn Something New!

Your 2022 Holiday Gift Book Review: Learn Something New!

  Every year advicesisters.com provides you with a gift book roundup for the holidays. All books are precious gifts. But This year my gift book suggestions are for self-discovery and learning new things. For ease of ordering, I’ve included a link to Amazon on each for an actual printed book.  However, many of these also can be downloaded for e-readers. Click on the highlighted links to get these…

[allwaswell16]

All the One Direction fics I read and enjoyed in March 2023. You can listen to my podcast to hear me talk about each of these fics as well as an overview of what was posted on ao3 including the fics on this month’s fic roundup which you can find here! Please let the writers know if you liked the fics by leaving kudos and comments! Happy reading!

Fanfictional Podcast #48 |  ko-fi | fic recs

—Louis/Harry—

✿ A Bright and Blazing Flame  by green_feelings / @greenfeelings

(E, 23k, a/b/o, part 4 of series) Bonded, engaged, and moved in together — there’s nothing to daunt Louis and Harry’s happiness. Until the past catches up to them and everything comes crashing down when they least expect it.

✿ Keep Me Closer by zanni_scaramouche / @zanniscaramouche

(T, 18k, a/b/o) Louis expects Harry to react poorly, maybe even file a formal complaint and that’s gonna suck ass but Louis won’t say shit cause he knows he deserves it, so he prepares an apology before Harry’s even turned around. What he doesn’t expect is Harry to fucking drop.

✿ In the Strangest of Ways by SunTomato / @sun-tomato

(NR, 17k, ghost au) when the haunting sounds of a melancholy piano piece accompanied by the vague shadow of a beautiful male figure appear, Louis is determined to find out who this beautiful man was and what happened to him…

✿ anything you want until the morning by honey_beeing

(M, 12k, strangers to lovers) A Late Night Talking AU where Harry and Louis find each other on the way to work every night and then learn to not let go of each other ever again.

✿ Wed’n Walk (Or, We Went to Amsterdam Together) by @hellolovers13

(E, 11k, fake relationship) When Harry had first started planning his honeymoon to Amsterdam, he had not envisioned ending up there with his best friend. Or getting fake-married to him for 24 hours.

✿ Station 28 by @justahappycloud

(G, 10k, strangers to lovers) Darling, you are my favourite accident by far.

✿ Awaken As Mine by thinlines / @thinlinez

(E, 9k, a/b/o) Omega Harry was sure he had found his alpha, but how to get reading crazed, bookworm Louis to look twice at him was a mystery for the ages.

✿ Grow as We Go by @larryatendoftheday

(T, 7k, breakup) a fic about growing up and choosing each other.

✿ Catastrophe (Or Not) by grapenight / @louiswolves

(G, 5k, pet fic) Harry's a crazy cat person and Louis is the vet he keeps bringing his cats to with minor concerns like "she's been acting weird lately" and "he didn't poop today so I'm worried" but it's really just excuses to keep seeing Louis everyday

✿ Soft Wings by @kingsofeverything

(G, 4k, tattoo au) Harry is a Dolly Parton fan who wants to get a tattoo in tribute to her. Louis is the tattoo artist.

✿ Cookbooks and Toothpicks and One Lizard by LadyLondonderry / @londonfoginacup

(G, 3k, witch Harry) If there is one thing that Harry hates about Halloween, it’s what a spectacle everyone suddenly makes around him.

✿ when we're finished saying nothing by @disgruntledkittenface

(E, 3k, girl direction) An alpha/alpha AU inspired by Written All Over Your Face.

✿ I Hope You Choke (on those words) by Imogenlee / @imogenleefic

(E, 3k, musician Louis) Harry Styles had been head of security for concert venues for over eight years.Never in his career had he seen a musician as reckless when it came to personal safety as Louis Tomlinson.

✿ Never Seen A Boy Like YOU Before by @jaerie

(E, 3k, trans Louis) Of all the housemates out on the ranch Louis had had over the years, none of them could even come close to Harry. 

✿ Snow One Like You by cherrylarry / @beelou

(G, 3k, girl direction) The strangers to lovers stuck on a ski lift au

✿ Lapful Of Lou by hazzahtomlinson / @itsnotreal

(M, 2k, friends to lovers) they are both idiots and it takes a drunk Harry (with no brain to mouth filter) to get things going.

✿ Oblivious by grapenight / @louiswolves

(G, 2k, uni au) Louis and Harry are roommates, and Louis is instantly attracted to Harry.

—Rare Pairs—

✿ neither wanting more, neither asking why (series) by @justanothershadeofblue

(E, 40k, OT5) If Louis is the origin, Zayn the expansion, Liam the complication, Niall the solution, then Harry - Harry's the completion.

✿ The Hour of Us by sitandadmire / @niallziam

(M, 5k, Harry/Louis/Niall) the modern witches AU where Niall collects spell books, Harry is fascinated by plants, and Louis is ready to protect them at all costs.

✿ find our place by @nouies

(NR, 3k, Zayn/Louis) “Fuck!” Louis says as he hangs up the phone and turns it off. He hopes the call didn’t connect, otherwise he would have to change his number. Again.

[positivexcellence]

genpadalecki: when the holidaze hit, nothing beats a warm ’n cozy comfort meal —esp when it involves famed Italian cookbook author marcella hazan’s classic bolognese with sustainable @forcesofnature meat + veggies from the garden. 

(*non-meat eaters may opt for a @beyondmeat crumble or head to our stories for all-veggie alternative) **another pro/cheat tip from @genpadalecki: cooking the sauce for 2 hrs vs 4 hours came out just fine! ⏲️

nowadays, we recognize that it’s important to be mindful of where & how we source our food. force of nature’s meats are procured through regenerative agriculture, which creates nutrient-rich, tasty food that’s free of synthetics, chemicals, hormones or antibiotics. by supporting sustainable, eco-friendly processes, we can all take part in healing ecosystems & boosting land resilience, making our communities – and the planet itself – healthier. 💪🌎

p.s. keep an eye on our stories for a roundup of our fav cookbooks to help inspire your own holiday meals. 📖🥘👀🎄

marcella hazan’s classic bolognese:  1 tbs oil 3 tbs butter + 1 tbs for tossing the pasta ½ c  chopped onion ⅔ c chopped celery ⅔ c chopped carrot ¾ lbs  ground beef  Salt Black pepper 1 c whole milk ⅛ tsp nutmeg 1 c dry white wine 1½ c canned tomatoes, cut up, with their juice 1¼ to 1½ pounds pasta Freshly grated parmigiano-reggiano cheese at the table

Directions: 1. Put oil, butter + onion in the pot and turn the heat to medium. Cook and stir the onion until it’s translucent, then add the celery and carrot. Cook for 2 minutes, stirring to coat them well. 2. Add ground beef, a large pinch of salt & pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color. 3. Add milk & let it simmer, stirring frequently, until it has bubbled away completely. Add nutmeg. 4. Add wine, simmer until it has evaporated, then add tomatoes & stir to coat all ingredients. Simmer, uncovered, for 3 hours or more, stirring from time to time. To keep it from sticking, add ½ cup of water whenever necessary. Stir to mix the fat into the sauce, taste and correct for salt. 5. Toss with cooked drained pasta, adding the tbs of butter, & serve with freshly grated parmesan.

[invisibleraven]

Bake Off AU. The real question is who is 'started making it, had a breakdown, bon apetit'

Love me some Bake Off! We'll ignore the fact that I don't think any of the himbos (aside from maybe Alex) should be trusted in the kitchen and go from there!

Luke would totally be the one to go off the recipe and make proper American s'mores instead of Paul Hollywood's weird British version-he comes last in the technical, but everyone agrees his version is way better than whatever the heck Paul thought s'mores were.

Julie likes to break out recipes from her parents heritage, showing off her love of spice, bold flavours, and fun design when it comes to the showstoppers. She is bad at doing things within the time limit though, and has to scramble every challenge to get it done in time.

Alex is totally the one to go started making it, had a breakdown, bon appetit-it earns him a handshake and Star Baker for the week, and nearly has another breakdown as a result.

Reggie learned to bake from MeeMaw, so he tries to impart love into every bake, keeping a picture of her on his station for inspiration. He takes major umbrage with Paul's version of challah and does it right, stating that he's you know, actually Jewish, and knows better. Paul hates him from there on out-but secretly agrees that Reggie is right-and a damn fine baker.

Kayla surprises everyone by winning-she was quiet and in the background for a lot of the competition, always finishing high, but never winning any challenges. She brings her all to the final and wows everyone, earning a well deserved win, and a cookbook deal out of it.

Bonus: In the roundup at the end, it reveals how many of the bakers ended up dating after the fact, and how they got Prue to make them a cake for their commitment ceremony. They don't invite Paul.

[crackinglamb]

hi on one of ur reblogs u said u use a private server on discord and i wanted to ask how u organize it?? i have my own as well but i think i have no idea how to really use it to take full advantage :/ any tips?

Sure! Short answer: I make a new channel for each subject I want to keep organized.

Okay, some more detail. You start off with general channel when you make a server, so that's where I put things like my daughter's school schedule and my word totals when I'm keeping track for year end roundups. I have a few recipes in there too, so I can see them wherever I am and don't have to carry a cookbook with me (long distance relationships have interesting logistics, lol). But I also have channels for NaNo, links to interesting stuff or playlists, pics, fic ideas, separate ones for headcannons and snippets (this is where notes to myself go). My active OC's all have their own channel too, where I can keep anything referring to them in one place. Ideas, screenshots, general stats, any fanart I might receive, that sort of thing. I even have one for jotting down gift ideas for friends and family so I don't have to remember what people ask for.

Basically, I think of each channel as like a file folder. Everything related to the name of the 'folder' gets put there. I generally pin the first thing in the channel so I can get to the top really quick instead of having to scroll through it. I've had my private server for years now, so some of the channels are pretty full. I'll pin the items that I know I'll be referring to later too (for instance, the names of the people in the DAFF crew list for tagging in reblogs). I keep the channel names simple so I don't get confused by my own organizing system. I've never bothered to break up the channels by subcategory like you see in big servers, since I'm the only one using them.

Now, all this said, I'm primarily a desktop user. I honestly don't know how hard it is to do all this on mobile, since I rarely actually use it on my phone unless I'm sending myself a note or am in a voice chat. But I hope this helps, or at least gives you some ideas of where to start. Thanks for the ask. Happy organizing!

[profetizamos]

Easter roundup for @portersposse! so from Porter's Seasonal Celebrations Cookbook I chose to make the spinach apple tart. This is an apparent adaptation of some Elizabethan sweet spinach tarts, but I was forced to improvise when the book neglected to tell what I was supposed to do with the apples the recipe called for. I ended up lightly sauteeing them with my spinach puree, sugar, and spices. I was a little skeptical about this pastry, but it ended up being a lovely side dish to our lamb, sweet with only a bit of springy vegetal freshness.

My partner also made me a ruimentary kistka (device for applying wax to eggs) and I very shakily tried my hand at making wax-resist decorated eggs, kraslice in Czech. Since I made eggs, I traded an egg and some brandy for a light whipping with a homemade pomlázka.

My friends and I also took the opportunity to pick and sugar some violets--their destiny tbd.

Finally, my best friend and I made her grandmother's paska recipe, my best loaf of which I had blessed and ate on Easter.

Thank you Porter's Posse for encouraging my seasonal devotional practice yet again!

[crystal-lillies]

Some positive things, widespread and personal, from 2023

Hello all here's my annual good things roundup, and as always I'll be missing a good lot of stuff that happened bc I'm pulling from the top of my head and also I'm running late.

In no particular order:

Some great indie animation stuff this year, with Hazbin Hotel news and episodes of Helluva Boss continuing and then the Lackadaisy pilot and fundraising campaign success!

Got the end of The Owl House early in 2023, and while it was not the ending we all would have hoped for, it was an incredible ending all the same and absolutely so well made.

Avatar: The Last Airbender has a new official TTRPG game, several of the OG cast did a playthrough of it, AND the trailer for the live action TV series doesn't look half bad! Also, Toph's VA has been reacting to the series. Overall it's been a great year for ATLA fans.

CLAMP announced that the continuation of the CCS Clear Card anime is on its way, and the Clear Card manga finished this year! The kids are okay!

Game movie wins! Dungeons and Dragons: Honor Among Thieves, along with The Super Mario Bros. Movie, were both great adaptations and fun movies where previously adapted movies of the same properties were so awful they make Artemis Fowl look barely passable!

Spiderman: Across the Spiderverse was super freaking incredible cinema and stupendous animation and score. And the animators got a break from having to cram the Beyond the Spiderverse movie in a year jfc.

The WGA and SAGAFTRA strikes I wouldn't consider positives on their own; however, the overwhelming solidarity across the lines and from us the fans and everyone in the same working boat helped the WGA and SAGAFTRA strikers stick it to the studio execs being literal cartoonish villains and get the things they were asking for after a brutally long strike period where the studio execs absolutely wanted them all to lose their homes and suffer. Power to the workers! WGA and SAGAFTRA strong!

BARBIE. No notes. 100000/10. You go girl.

But also the meme of Barbenheimer, absolutely genius.

GOOD OMENS SEASON 2!!!! HOOO BOY Neil Gaiman really shook us to the core with these ineffable celestial lads

The Marvels was a lot of fun! Kamala Khan and adult Monica Rambeau finally got to the big screen and they were so good altogether with Carol Danvers! Sadly didn't get great box office, but the movie itself being good makes up for that in my eyes!

Wonka was also a lot better than expected! Very fun and wholesome and heartwarming! Not bad Timothee Chalamet, not bad.

Critical Role's The Legend of Vox Machina season 2 was incredible, and a Mighty Nein animated series was also announced to be in the works! Plus, we got a Mighty Nein live show in London! And Candela Obscura premiered this year as well! And the Exquisite Exandria cookbook dropped in August and it's been so amazing.

Dimension 20 has been popping off this year as well, and several of its cast started Worlds Beyond Number, which is on a whole other level of inspirational and awesome.

On some personal notes, I got to spend time with good friends this past year (and getting one into TLOVM and Critical Role too, which has been fun)

And in that vein, I got into a bonafide Dungeons and Dragons campaign this summer, based from a oneshot I played in April by putting myself out there and trying something new. And man, this campaign has been one of the best things in 2023 let alone maybe my whole life. I'm so grateful to be a part of it and to keep going.

And this past summer, I got to go to a convention and meet several of my favorite actors including the cast of Smallville, Charlie Cox, Dante Basco, and Jason Liebrecht! It was so much fun.

I spent my birthday with my whole immediate family and went to Disney Hollywood Studios and had such a blast!

And I started more actively sending my writing out to litmags! While nothing has been accepted yet, I am ever more determined to be published!

There is much more good that happened in 2023 but for now, this is a good sample to end the year and beckon the new one forth with the same and even more positive vibes.

[forewordreviewsmag]

Book of the Day Roundup: November 28-December 2

From fantasy tales for young readers, to an enticing Jamaican-inspired cookbook, there's always something for every body in our weekly roundup!

Check out these titles you might have missed!

[breelandwalker]

I literally keep a file of notecards with recipes I've gotten from family or cookbooks or online, with notes about the tweaks I've made. (I noted some of these in my Autumn Recipe Roundup series too.) It's really been invaluable for keeping track of things over time, plus it's fun to see the little notes in my and my parents' handwriting.

You should be starting a recipe book. I don't give a shit if you're only 20-years-old. The modern web is rotting away bit by bit before our very eyes. You have no idea when that indie mom blog is going down or when Pinterest will remove that recipe. Copy it down in a notebook, physically or digitally. Save it somewhere only you can remove it. Trust me, looking for a recipe only to find out it's been wiped off the internet is so fucking sad. I've learned my lesson one too many times.

[reitmonero]

What Are the Best Bread Baking Cookbooks for Beginners?

If you’re eager to start your journey into the world of bread baking, finding the right cookbook can make all the difference. A well-chosen book not only provides you with reliable recipes but also equips you with the knowledge and techniques you need to succeed. Here’s a roundup of some of the best bread baking cookbooks for beginners that will help you rise to the occasion! 1. “Bread Baking…

[sfarticles]

Browsing stores for cookbooks is time well spent Foodies will love the gift of a cookbook, and it won't be hard on your wallet.

Check out my latest column for gifts those who enjoy food and like to cook

I hope you had a joyous Thanksgiving. For me it was a dual celebration, celebrating my parents’ 68th anniversary, as well. They are snowbirds, so it is a great opportunity to enjoy some warm weather and explore Florida’s food scene while in the Sunshine State. Visiting local bookstores to check out their cookbook shelves, especially those books by local authors and restaurateurs, has been time well spent. One thing I learned years ago, don’t take mom along when I am scouting out cookbooks, since mother is not like son when it comes to cookbooks and cooking. To mom’s credit, she still saves the food section from her local newspaper, so upon my arrival, I have plenty of columns upon which I need to catch-up. Dad, who is 91, on the other hand, enjoys cooking, however, he won’t follow a cookbook recipe, so cookbooks are out for him. I am his “go-to” when it comes to recipes.

With the eight days of Hannukah beginning the evening of Thursday, December 7, and Christmas about three weeks away, the race is on to find that desirous, perfect gift. I am asked by many people, “what cookbook do you recommend for my foodie friends and relatives?” It isn’t easy to pick just a few suggestions. My list is quite extensive; cookbook collecting for me is addictive — I read cookbooks the way one would read a novel. I am sure I am not alone; some people on your gift list — perhaps you, too — are like this. Some of these will fit the bill for a welcome addition to one’s cookbook shelf. And a cookbook gift won’t be hard on your wallet.

For Pennsylvanians, or those that wish to explore the culinary scene in the Keystone State, “Pennsylvania Good Eats: Exploring the State’s Favorite, Unique, Historic, and Delicious Foods,” by Brian Yarvin (2021, Globe Pequot, $21.95)  gives the recipient the “tip of the iceberg” of Pennsylvania’s eclectic and vast food culture. The author gives the perfect starting point for exploration. Those who crave food prepared by older relatives now long gone, there is a place out there preparing those dishes, perhaps using techniques now not common. He writes,  “Pennsylvania, is so filled with nooks and crannies that any food, no matter how archaic or obscure, can find an out-of-the-way place to thrive. Anytime you hear somebody say, ‘Nobody cooks that anymore!’ you can be sure that somebody in the Keystone State is preparing it.” He mentions scrapple, buckwheat cakes, smoked sausage, and fried noodles.  His exploration via car, foot and train made him realize there is no “best.” From John’s Roast Pork Shop (Philadelphia), Appel Valley Butcher Shop (Lancaster), Caputo Brothers Creamery (Spring Grove), Patterson Maple Farms (Westfield) to Mister Ed’s Elephant Museum & Candy Emporium (Orrtanna), you’ll visit food landmarks, where some of your food memories can be rekindled again.

Those interested in food and history will welcome “The Gilded Age Cookbook: Recipes and Stories From America’s Golden Era,” by Becky Libourel Diamond (2023, Globe Pequot, $34.95).  This excerpt was contributed by food historian and culinary stylist, Dan Macey: “Theatrics were an integral part of fine dining. Lavish centerpieces, ranging from floral arrangements to ornate sugar molds and plaster-cast animals, were front and center on the banquet table. This same pageantry was often applied to the centerpiece of the meal—the main meat course.” It gives a glimpse of that “perfect” table that impressed guests in the day and still do.  I enjoyed the tasteful combination of recipes that are approachable, the artistry and history. The recipient of the book will get a sneak peek of what the Gilded Age looked and tasted like through the beautiful pictures, historic menus, and recipes. My friend, Diane Jacob, the author of “Will Write for Food,” gives the book her thumbs up by saying, “A beautifully designed and photographed cookbook, filled with intriguing stories. The parties and events may have been excessive, but the classic recipes here look simple and doable to make. Bring back a bit of the past and celebrate it today with a copy of “The Gilded Age Cookbook.”

Those on your list who enjoy entertaining, perhaps it is you, a copy of “Butter Boards: 50+ Inventive Spreads for Entertaining,” by Alejandra Diaz-Imlah and Jamison Diaz-Imlah (2023, Cider Mill Press, $27.99) is a must. The “Board craze” is amazing. A plethora of books, websites, and videos, teaching the art of creating food boards (charcuterie, cheese, dessert) are available. There’s even a company that ships beautifully prepared gift boards.  Boards make entertaining easy, whether it be for a formal dinner, brunch or a casual afternoon tea. A new concept is butter boards. You might be thinking, what is this? It’s quite simple…softened butter is spread on a board and paired with ingredients, savory or sweet or both. Then, take a piece of bread, a cracker, vegetable or fruit and swipe some delectable butter spread on it. I suggest you use good quality butter for the best flavor. The author describes cultured butter, Irish and European butter as well as plant-based butter, the latter welcomed by vegans and those who don’t eat dairy products. Savory recipes include: bacon butter with bacon and maple biscuits; Christmas butter with radishes and cranberries; pesto butter with rosemary focaccia; dill, caper and cream cheese butter with lox and bagels. For those with a sweet tooth: cinnamon and honey butter with butter rolls and candied almonds; lemon and ginger butter with strawberry rhubarb jam; Spanish chocolate butter with churros.

The use of mason jars has gone beyond making and storing preserves. “Mason Jar Cocktails,” by Shane Carley (2022, Cider Mill Press, $19.95) is perfect for those on your list who would like - as the book jacket says, “to combine the best aspects of your favorite creative cocktails with the rustic simplicity of the Mason jar; you’ll be sipping at that martini with country-living style.” Included are cocktails based on a variety of liquors as well as creative mocktails such as Mason Jar Fuzzless Navel and a virgin mudslide.  

For the bakers or want-to-be bakers on your list, “I’ll Bring the Cake: Recipes for Every Season and Every Occasion,” by Mandy Merriman (2023, Harvest/HarperCollins, $40) will be a welcome addition to their baking cookbooks, especially those who enjoy or want to learn the art of decorating. The beautiful cakes that are truly works of art, begin with a boxed mix and then several ingredients to the mix. She said, “there’s a special way to make a cake mix taste like it’s from scratch, and my recipes are the best way to make that possible.” What is handy about her recipes is that they can be converted to make cupcakes, Bundt cakes, 9 x 13 inch cakes, etc. The section on buttercream essentials, baking tips and troubleshooting, assembling, and frosting are accompanied by step-by-step photos. One tip that she shares (and I agree with) is to avoid substitutions, with the exception of those avoiding ingredients for allergies. She writes, “I don’t recommend changing a recipe the first time you make it. If you change an ingredient,  know that you may end up with a different result.” The flavor combinations are mouth-watering: Cannoli Cake with Cinnamon Mascarpone Buttercream and Ricotta Filling; Creme Brulee Cake with Vanilla Bean Buttercream and Custard Filling; Grapefruit Poppy Seed Cake with Grapefruit Poppy Seed Buttercream and Grapefruit Curd; Gingerbread Cake with White Chocolate and Ginger Buttercream; Eggnog Latte Cake. The stunning photos of every cake will entice the recipient want to make them all! 

If you’ve noticed, small plates and tapas are appearing on menus like never before. For many people, this is the preferred way to eat, grazing on a few small plates to experience flavors of different food. Entertaining this way at home, rather than preparing an elaborate meal is the trend. “The Complete Small Plates Cookbook: 300+ Shareable Tapas, Meze, Bar Snacks, Dumplings, Salads, and More,” by the editors of America’s Test Kitchen (2023, $34.99) explains how to put it all together…think about what each dish “brings to the table” (no pun intended), flavor, texture, and color. The recipes are categorized into nibbles, little bites, and heartier bites. The editors give pointers on how to create a small plates menu by asking…What’s the occasion? How much to serve? How much time do you have? The editors share strategies to use when choosing what small plates to prepare. Sample menus, some themed, along with recipes, are provided to make the decision easy. For example:  Indian Tea Party (Orange-cardamom spiced nuts; Pakoras with cilantro-mint chutney; Naan with ricotta, sundried tomatoes, and olive tapenade; Gajarachi Koshimbir; pine nut macaroons; Masaka chai). Maybe the recipient will invite you to enjoy the small plates prepared from this gift!

A recent study has shown that Chinese food is the most Googled cuisine in the United States The research, conducted by foodfirefriends.com, analyzed Google search data. Chinese food is Americans’ most-liked food. The ingredients used in preparing Chinese food are now available in many supermarkets due to the popularity of the cuisine, and the number of folks preparing it at home. To assist in this endeavor, Kevin Pang and Jeffrey Pang, the father-son hosts of the video series “Hunger Pangs,” teamed up with America’s Test Kitchen and published “A Very Chinese Cookbook: 100 Recipes from China & Not China (But Still Really Chinese),” (2023, America’s Test Kitchen, $35). General Tso’s Chicken and dumplings to not so well-known dishes, this gift is perfect for people who love Chinese cuisine and would like to prepare it at home. The tips, techniques and step-by-step instructions and illustrations along with the authors’ stories, hosting a Chinese New Year party just might be on the horizon.      

With New Year’s Eve around the corner, “Friday Night Cocktails: 52 Drinks to Welcome Your Weekend,” by A.J. Dean (2023, Collective Book Studio, $19.95) is perfect for those cocktail afficionados on your list, especially if they are staying at home to celebrate and wish to experiment with new cocktail ideas. The fifty-two recipes are a collection of classic, contemporary and unique drinks. They are divided by season and month, so the libation can be matched with the weather and holidays. This time of year, the Pumpkin Pie Cocktail, Cranberry Mule or Apple Jack Sour would be appropriate to celebrate the season. The Summer Shandy would be a good choice for the warmer weather. The author writes,“ with a little understanding of the roles of the main components—alcohol, water, sugar, bitters—you can begin to experiment on your own. For example, the French 75 cocktail (gin, lemon juice, simple syrup, sparkling wine); Why not try grapefruit juice in place of the lemon? Or make the same recipe but use different gins?” This joyous holiday season, try something new, but don’t forget the tried-and-true. 

Let the shopping begin!

Stephen Fries, is Professor Emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 15 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. He is a board member of the International Association of Culinary Professionals. Stephen@stephenfries.com For more, go to stephenfries.com

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Book Reviews: Reagan: His Life and Legend; Fix-It-And-Forget-It Budget Meals; Friends and the Golden Age of Sitcom; Hemingway's Passions: His Women, His Wars, and His Writing #NetGalley #Edelweiss #ARCReviews #NewBooks #BookReviews

Time for another round-up of #BookReviews! A new book taking a look at Friends and the television landscape in the 1990s, a cookbook with budget meals, a book about #Hemingway and the women in his life, and a new biography on #RonaldReagan

I’m cruising along and getting through all my Advanced Reader’s Copies from NetGalley. In order to keep up with blogging about them all, I’ve decided to do more roundups like this. These books have either recently been published or will be published in the near future. Most books can be found at the affiliate links below or try your local library when they are released! (Amazon US) (Amazon CA)…

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Whipping Up Delicious Creations: Ultimate Cookbook Roundup

Whether you’re a master chef or just starting out in the kitchen, a good cookbook can be your best friend. From traditional family recipes to innovative culinary creations, cookbooks come in all shapes and sizes to suit every taste and skill level. In this blog post, we’ll explore some of the most exciting and mouth-watering cookbook options on the market today. Get ready to take your cooking…

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On this week’s Roundabout Roundup: Terri's shouting out the Special Olympics on the occasion of the New Jersey summer games. You can participate, volunteer, or just cheer on the athletes at an event near you. Nicole's listening to a podcast called Scamanda about a scammer named Amanda (see what they did there?), while Catherine's family is jumping on the charcuterie board train with the help of Boards: Stylish Spreads for Casual Gatherings. ​ Thanks as always to Jon Morin for our fun in-and-out music, which you hear on every episode.

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Monthly Roundup April 2023

Report of the Annual Policy Workshop on Children and Armed Conflict 2023 Read the full report by clicking on the title above or HERE

BIG ANNOUNCEMENT!

Check out my cookbook fundraising campaign, in support of the Heart and Stroke Foundation of Canada, Before the Bridge Senior K9 Rescue, and Tiny Tim on Wheels Foundation. Accepting recipe submissions until May 31st.