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August 06, 2011
I have been eyeing this book on Amazon, but I've been trying to wait to read a few reviews here before I jump in. Based on my collection, I probably don't need a new baking book, but the styling and the website caught my attention. Has anyone tried a recipe or two yet and want to share the results? |
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Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods by Eugenia Bone  |
May 15, 2011
I have memories of my mom and grandmother spending full weekends putting up jars of tomatoes every fall. The house would get so hot that I couldn’t believe that they would stand in the kitchen for three full days. A couple of summers ago I was lucky to have a new partner and we started a community gardening adventure together. We need a way to preserve some of the fruits of our labor. I was looking for a guide for small-batch canning and preserving with fresh new flavors. I wanted to be able to get it done in a couple of hours and then get back outside to enjoy the weather. This book fit the bill. ne of the great things about this book is that there are recipes for preserving and each one is followed ideas for how to use the product later on in the year. For example, I just flipped open the book and the Pickled Asparagus is served with hard boiled eggs and olive oil. I might have to take a break and put this snack together for myself now using my asparagus from last year. |
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Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry by Liana Krissoff  |
May 15, 2011
I come from a family of women who can tomatoes every fall. I’ve taken up that tradition (though on a smaller scale), added in canning the Golden Tomato Sauce that Heidi shared last fall, gotten comfortable with jam, and then wanted to expand a bit. I have a couple of the Ball canning books, but wanted something more contemporary. I was pleased to find this one and Well-Preserved by Eugenia Bone (I’ll post a few things from her book later)
From this book, I’ve made and loved the Dilly Beans. I used big heads of dill and the jars look beautiful. I’ve slowly been sharing them since last fall and I’m almost out! I am also thrilled with the Applesauce Now that it’s Spring, I have my eye on the Pickled Asparagus, Spicy Carrot Pickles, and Brandied Sweet Cherries with Red Wine. An extra bonus in this book is the beautiful tags provided in the back. Yes, I know they are easy to make, but after a full day of canning, I’m happy to pull one out of the back of the book when I need it! |
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Biscotti: Recipes From the Kitchen of the American Academy in Rome by Mona Talbott, Mirella Misenti  |
May 15, 2011
I am so grateful to Heidi for sharing this book on her blog. Within two weeks of receiving my copy, I made half a dozen recipes and purchased copies to use as gifts. I was thrilled to learn more about the Rome Sustainable Food Project. The images are beautiful, each recipe starts with a brief description of how it developed, and the recipes are foolproof. For a work holiday party, I baked an assortment and was able to produce a beautiful plate of little bites. By the end of the evening, the last few cookies were quietly tucked into someone's purse and I was left with an empty platter. My only real regret is not being able to locate bitter almond. I'll have to start looking for an international source. Please share if you know of one! Thank you, Heidi! |
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May 14, 2011
Looking for a caramel fix? Love desserts, but not chocolate? This book might be for you. The book starts with step by step instructions for basic caramel. What to do, what not to do, what to look for, etc. Once you master this first basic step, you are ready for anything else that you might discover within its pages. I will enter a few recipes in the favorites, but to name a few I hardly have to get through the first couple of pages. The Caramel Chocolate Truffles with Salted Butter are devine The Salted Butter Caramel Sauce is fantastic--eat it by the spoonful or save it for a good vanilla ice cream. And, my absolute favorite is the Salted Butter Caramel Ice Cream! I'll be curious to hear what others have enjoyed from this book. |
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The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz  |
May 08, 2011
This is definitely the book you want to have in your possession if you want to undertake an ice cream journey. From the primer at the beginning, to the pairings, and the Mix-ins offered at the end, you can't go wrong. The book contains the perfect balance of the classics along side more experimental flavors. You won't go wrong with either. |
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Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America  |
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BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery by Erin McKenna  |
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