Memories

Food with Friends The Art of Simple Gatherings by Leela Cyd is book full of fancy, froo-froo recipes. Secret Ingredients (1st chapter) and Tiny Takeaways (last chapter) were my 2 favorite chapters with great tips and ideas on styling food and table decor. Many of the recipes call for ingredients I’m not sure where to find. For example, Candied flowers (p. 54), butter lettuce (p. 119), and bee pollen (p. 88).

There’s a few recipes that I’m anxious to try, such as the Bananas on Fire (p. 28) and The Best Black & White cookies (p. 67), and the Chocolate Sandwiches with Caramel & Peanut Butter (p. 148-149). The Coconut Lamingtons (p. 167) and the Tartines & Small Toasts (p. 85) look interesting and may just have to add those to my list as well. However, I’m not so sure about the South Indian-Style Veg Cutlets (p. 98) or the Chard Empanadas with Pistachio Crema (p. 106). I’d recommend this cookbook to anyone who enjoys froo-froo recipes to share with all your epicurean friends.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

In Memory of Bread is a memoir written by Paul Graham about his journey after finding out that he had a wheat allergy at the age of thirty-six. How frightening and life changing that would be! For many of us including the author, we often identify with people through food. Lunch dates, dinner parties, working lunches…When you stop to think about how often we eat with other people it’s more often than it seems. So those folks that have allergies often struggle with those situations. Well, I can’t imagine having to alter my diet so drastically in my thirties. Paul who not only loved and identified with others through food, also brewed his own beer.

Paul discusses his research about gluten, which he gets very scientific in couple of the chapters. Other than that the book is very easy to read and you really begin to sympathize with him and others who have to change their lives so drastically due to a gluten allergy. I recommend this book to anyone who has themselves or has family members who has gone through a forced diet change as well as those who want to have a better understanding of the science behind gluten.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

Plated by Elana Karp & Suzanne Dumaine is a book filled with weeknight dinners, weekend feasts, and everything in between. It has gorgeous glossy pages with beautifully arranged photos. I love everything about this book except that most of the recipes just don’t seem appealing to me. However, I know people out there that would be all over this book in a heartbeat. Pork Shoyu Ramen p. 129-130, Roasted Peking Duck p. 132-133, and Whole Salt-Baked Fish p. 134-136 are a few of the recipes that don’t interest me, but I know others will be anxious to try.

There were a couple recipes that I want to try, like the Pesto-Grilled Chicken Kebabs p. 84-85 and Buttermilk-Brined Fried Chicken p. 126-127. The last chapter of the book is called “At the End” which features desserts. This is where I found several more recipes I want to make. I’m absolutely dying to try the Mini Chocolate Chip Cookie Ice Cream Bowls on p. 222-223. I recommend this cookbook to those wanting to challenge themselves and want to make dishes most folks have never heard of.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

Home Cooked by Anya Fernald is a book that includes essential recipes for a new way to cook. When you open this book, you will find non-glossy pages an introduction about the beginning of Anya’s career. Since I enjoy reading cookbooks like novels, I hardly ever skip a page. While reading about Anya’s years work at a dairy in Europe which was the true beginning and stepping stone to her founding Belcampo Meat Company in 2011. After the introduction, she dives in to sharing “Building Blocks” which covers many pantry staples from Sofritto to Canned Tomatoes. I loved that she references at the bottom of each recipe.

The main recipe chapters include:
-Snacks, Starters, & Cocktails
-Pasta, Ragu, Risotto & Eggs
-Vegetables
-Fish & Meat
-Desserts
I’m excited to try many of these recipes even though many of them seem to include some ingredients I may find hard to find and techniques that are new to me. Some recipes I’m adding to my recipe bucket list are:
-Olive Oil Crackers, p. 66-67
-Peach Shrub, p. 94-95
-Blood Orange Salad, p. 148-149
-Asado Potatoes, p. 170-171
I recommend this book to anyone interested in beautifully rustic photos and those interested in broadening their cooking horizons.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

I don’t profess to be a redneck, but I do love me some country cooking! Country Cooking from a Redneck Kitchen is Francine Bryson’s newest cookbook. She starts the book of with Redneck Whatnots that includes dips, salads, and finger foods. The next chapter is called Yardbird. She ends the book with Holiday Baked goods, and Bread & Rolls. What’s a southern meal without bread?

I love everything about this book from the beautifully composed pictures to the interesting introduction to each recipe. And the recipes!! Oh. my. word! I am ready to make every recipe in this book, but like I said, I love country style cooking. Francine cooks like many Grandmother’s would cook. I’m dying over the Shrimp and Grits on p. 102-103. That’s something I’ve never ventured to try, but it’s moving to the top of my list! The Mac and Cheese Burgers on p. 58 and the Fried Green ‘Maters on p. 154-155 sound so good and are really making me hungry! In the bread section, Lemonade Rolls p. 218-219 look and sound scrumptious! I highly, highly recommend this book for country cooking lovers of all levels. These recipes use common ingredients with a skill level anyone can do.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

My family and I love homemade pizza. Thanks to Rob’s Gramma, who used to make homemade dough and roll it out into the scrumptious pizzas. After getting a breadmaker as a wedding gift, I have adopted the idea and love making my own pizza. When I saw the book called The Elements of Pizza, I had to see what it was all about. Award winning author Ken Forkish’s newest book will have your mouth watering! The gorgeous pictures of one of American’s favorite foods will have you wanting to try it for yourself. He covers everything from the dough to the sauce. And by the way, I’ve got to try the Vodka Sauce on p. 147. It’s on my recipe bucket list, no doubt!

I think anyone wanting to venture out and make their own pizzas will find this book helpful. I have found the description of how to make dough quite useful. I’m curious to try the Ferdinando on p. 156-157. Another recipes I’ve been curios about over the years is Tomato Pie, which is one recipe covered in this book as well on p. 177-178.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

I love using the excuse of eating dessert because it has fruit in it. Sweeter off the Vine is a brand new cookbook by Yossy Arefi. Lovely, non-glossy pages full of artistically composed mouth-watering shots for nearly every recipe. The recipes each come with stories and tips of how to make sure it comes out perfectly. The recipes are divided out into sections by seasons as well as a year-round section.
Spring
-Herbs
-Rhubarb
-Strawberries
-Cherries
Summer
-Apricots
-Mixed Berries
-Melons
-Stone Fruits
-Raspberries
-Figs
Fall
-Grapes
-Persimmons and Pomegranates
-Apples
-Pears
-Quince
-Squash and Pumpkins
Winter
-Cranberries
-Citrus
-Dates
So as you can see it pretty much covers them all as well as introducing some new fruits. I’m dying to try the Caramelized Apple Fritters on p. 151 and the Cranberry Bread Pudding on p. 186. The Raspberry Sorbet with Pink Peppercorns on p. 116 has peaked my interest. This book seems to have many ingredients that seem expensive or hard to find and most of the recipes seem quite fancy and complicated for my style. Someone who enjoys Ina Garten on Food Network would probably love this book!

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

Eating in the Middle: A Mostly Wholesome Cookbook by Andie Mitchell is a beautiful cookbook about making many of the dishes people love healthier. Andie breaks the book down into 6 chapters; Starting Fresh, Lunchtime, Vegetables & Sides, Dinnertime, For Sharing, and All Things Sweet. Beautifully composed photos accompany each recipe. I appreciate that Andie included the nutrition facts for each recipe.

While digging through this book many of the recipes, I immediately added them to my list to make as soon as possible. Like the Asian Chicken Salad p. 57, Roasted Carrots with Honey Butter p. 92, Sweet Potato Hash p. 43, and the Gooey Chocolate Chip Cookie Pie p. 206 are just a few of my favs from this book. However, there are a few that have me wondering, like the Sweet Potato Curry p. 61, Spaghetti with Brussels Sprouts & Pancetta Cream p. 145, and I think most people who are trying to improve how they eat will find a lot of these recipes useful.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

Spritz written by Talia Baiocchia nd Leslie Pariseau is a book about Italy’s most iconic cocktail. This small cocktail recipe book is broken down into 4 chapters.
A Spritz is Born
The Spritz Life
Spritz Cocktails (Classic, Modern, Cousins)
The Aperitivo Table
In the chapter, A Spritz is Born, I really appreciated the Aperitivi 101 that explains what an Aperitivi is. Throughout the book, there are pictures of most of the recipes, which I always love. This non-slick cover with non-shiny pages is still very well organized and easy to follow.

When I looked closely at the drink recipes, it seems like many of the ingredients would be hard for me to locate. I’m not sure I can get these drinks at my local liquor store or the grocery store. That could pose a problem when trying to recreate these recipes. I do hope to try a few. The syrups on p. 52-53 are all non-alcoholic concoctions that could be added to drinks including cokes. the Aperol Betty on p. 94-95 and the Punch House Spritz on p. 78-79 are 2 on my list to try.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

Better Than Before: What I Learned About Making and Breaking Habits is the newest book by one of my favorite authors, Gretchen Rubin. Her quote “What you do everyday matters more than what you do once in a while” is one that stuck with me, so when I saw she had another book I knew I had to get my hands on it. This one is about habits and how they effect us both good and bad; as well as how to make new habits and break bad ones. The book is broken down into several sections:
-Self-Knowledge p. 15-44
-Pillars of Habits p. 45-102
-The Best Time to Begin p. 103-134
-Desire, Ease, and Excuses p. 135-222
-Unique, Just Like Everyone Else p. 223-262
Throughout the book I found myself highlighting line after line with great information. Much of the information discussed is common sense stuff, but I still found it thought-provoking. The book calls for you to examine yourself and think about how you act and react to things in your everyday life. The book doesn’t specifically tell you what habits to change, but gives you tools to changes and make habits.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.