Memories

Treat: 50 Recipes for No-Bake Marshmallow Treats by Stephanie Banyas is cute little book chop full of no-bake marshmallow treats. In the introduction, Banyas gives tips about the best tips for melting marshmallows as well as chocolate. From there, she shares the classics with a few with twists. I love the next section that updates the classics.

My favorite chapter in the book is the “Candy Store Favorites.” Chocolate Caramel, and Peanut Treats on p. 44 and the Treats Bark with nuts and dried fruit on p. 53 are 2 recipes that are on my must try dessert list! The Berry Cobbler Treats on p. 62 and the Blackout Treats on p. 74 look interesting as well. I highly recommend this to anyone who loves Rice Crispy Treats!

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

The New Sugar and Spice: A Recipe for Bolder Baking by Samantha Seneviratne is subtitled A Recipe for Bolder Baking. This book starts with Baking Tips, Equipment, and Ingredients, which I always find interesting to get different takes on what types of ingredients and equipment are important. The photographs in this non-glossy paged book by Erin Kunkel are eye catching and well composed. I found it interesting that the 1st Chapter was entitled “Peppercorn & Chile.” The Crunchy Peanutpepper Cookies on p. 23 sounds totally off the wall, but really has me interested.

The author shares some interesting stories about her life in relation to some of the recipes. I read a cookbook like a novel, so I always enjoy the personal parts of cookbooks. The Orange-Clove Pull-Apart Bread on p. 120 looks divine. This cookbook has many of the fancier type desserts as well as some not so fancy standbys that the author embellishes with variations of ingredients. I highly recommend this cookbook for anyone wanting to broaden their baking horizons.

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

Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic by Rebecca Lang is small cookbook with gorgeous pictures for nearly every single recipe. When I knew I was going to have the opportunity to review a book called “Fried Chicken”, it couldn’t get here quick enough! I mean really, who doesn’t love fried chicken? And who knew there were so many ways to fry a chicken. After the introduction, Lang jumps right into Fried Chicken 101, with great information selecting a chicken, how to cut a chicken, ways to cook it, and so much more.

The 3 core chapters of this book are Skillet Fried, Deep Fried, and Combination Fried. The Creole Chicken and Buttermilk Waffles on p. 32 and the Coco-Cola Slathered Wings on p. 84 have my mouth watering. The Saigon Street Wings on p. 88 and the Filipino Adobo Chicken Thighs on p. 82 are 2 recipes that are not my normal type of chicken I would cook, but they have me intrigued. I think this is a great cookbook for those who love fried chicken and want to expand their skill set when it comes to ways to make fried chicken.

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

A Jewish Baker’s Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More is a book about that was started by George Greenstein, who actually passed away in 2012, before the book was even finished or published. His daughters, Elaine and Julia, gathered up all of the draft material and recipes that he had been writing and were able to finish out the book. The book starts off with the essential equipment, tools, and ingredients that are important in Jewish baking. Then moving on to the techniques and recipes.

This book has a beautiful, mouth watering picture on the cover of the book. The pages inside the book are non-glossy and there is not a single picture of any of the recipes. However, looking at the recipes, I’m still just as anxious to try many of them. the Almond Sticks on p. 164-165 in the Charlotte Dough chapter, as well as the Bear Claw on p. 168-169. The Streusel Cake from the Bundt Chapter (p. 48-49) sounds delightful. I’ve never cooked Babka before, but since there is an entire chapter dedicated to those, I’m going to have to try one of them out for sure.

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

When I received The Twinkies Cookbook I was a little surprised at how small it was (7.5? x 7.5? book with 114 including the index). Glancing through the pages many of the recipes are what I expected to see, while others have me curious to read further. This Twinkies 85th Anniversary Edition cookbook is divided into 7 chapters (Cake, Pie, Fruit, Chocolate, Cream, Meat, and Novelty).

There’s a decent amount of pictures, which had my mouth watering. My tongue could just taste that moist, spongy cake with the cream hidden inside. The Twinkie Toast Pie on p. 32-33, as well as the Frozen Yogurt Twinkie Pop on p. 84 sound interesting. The Chicken-Raspberry Twinkie Salad (p. 88-89) just doesn’t sound appetizing in the least, but I may just have to try it anyway. Deep_Fried Bacon_Wrapped Chocolate-Covered Twinkies (p. 96-97) sounds like a heart attack on a plate, but still has me curious. While the Twinkie Tunnel Bundt Cake (p. 20-21) looks super easy and quite tasty.

This cookbook that has mixed reviews, but I think it’s always interesting to see recipes that include ready-made items. I’m anxious to give some of these recipes a try and I’ll let you know how it turns out.

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

Straight Up Tasty: Meals, Memories, and Mouthfuls from My Travels by Adam Richman is cookbook chalk-full of recipes inspired by his travels around the country. The book is divided in to chapter according to the meal as wells as Sides & Salads, Sauces & Condiments, as well as Sweets.

Nutty Chocolate Crunch Bites on p. 211 in the Sweets chapter has my mouth watering. The Easy Carbonara on p. 148 in the Dinner chapter looks simple and delicious. While the Tortellini, Pine Nut, Swiss, and Olive Salad on p. 106 in the Snacks & Small Plates chapter has me intrigued. This cookbook is well organized with simple photographs. I was disappointed that there weren’t more stories and photos from Adam’s travels that related to the recipes. I think most folks would find these recipes easy enough for the most part.

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

“What the hell do I do with Kohlrabi?” is the first thing you see when you open the front cover of The Broad Fork by Hugh Acheson. This definitely caught my attention promptimg me to read the introduction of the book. This book is not about becoming a vegetarian, but rather a book about how to make vegetables an integral part of every meal. It’s broken down by seasons, similar to Salad Love. Acheson features seasonal fruits and vegetables in each section by sharing 4 recipes (3 quick and 1 more advanced) for each ingredient. He includes well-known fruits and veggies like apples, cucumbers, and tomatoes; as well as those not as common, like kohlrabi, persimmons, and salsify.

When glancing through this fruit and veggie cookbook, I find the non-glossy pages well organized with interesting photos. The Corn Spoonbread (p. 275) and the Slow Cooker Apple Butter (p. 19) sound like recipes that I will add to my recipe list that I make often. While he Broccoli Soup with Roasted Chicken (p. 104) and Vidalia Onion Marmalade (p. 89) have me excited to try something new and different. I appreciate the tidbits of information Acheson shares about the ingredients, as well as helpful tips to make the process easier. This cookbook is a keeper as it is one that will broaden my horizons when it comes to “rabbit food,” and we could all use a little more of that in our lives.

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

Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner by Janet Fletcher shares many healthy and delicious recipes that use yogurt. These days yogurt is all the craze. Many of us enjoy yogurt as a quick snack, as well as a healthier substitute for not so healthy ingredients like sour cream or mayonnaise. Making Yogurt at Home is the first chapter of the book, where Janet gives tips and recipes on how to make different types of yogurt including Greek yogurt. The other chapters are broken down by recipes for breakfast, appetizers & salads, soups, mostly meat, vegetables & grains, desserts, and beverages.

I found this cookbook to be intriguing and enjoyed that the book starts with a little history and science about yogurt. There are many colorful pictures throughout the book with pages that are non-glossy. the Alsatian Pizza with Onions & Pancetta on p. 91 has me drooling as well as the Yogurt Parfait with Cinnamon-Apples Compote & Granola on p. 111. If I’m honest about whether or not I would use this cookbook regularly, I think I would have to say it would not be a go-to book for me. Many of the ingredients are not ones I use a regular basis (for example; dukka p. 85, lamb p. 74). I would recommend this cookbook to those folks who are interested in trying new ingredients and know there way around the kitchen.

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

Twenty Dinners is a book written by Chris Taylor and Ithai Schori with photography by Nicole Franzen. I didn’t really know anything about this book when it arrived, but as soon as I started reading the introduction I was sucked in. I love the approach of the Chris and Ithai, whose cooking approach is to not cook for friends, but with friends. Professional chefs, they are not, but they are two guys that love to come together with friends, open a bottle of wine while creating amazing meals. Don’t we all enjoy doing that from time to time? I know Rob and I love doing that when we make his Great Gramma’s homemade pasta recipe. The authors share recipes and techniques that make many cooking skills that sound complicated easy.

This book is divided into 4 main chapters; Fall, Winter, Spring, and Summer with 2 more sections that include techniques, terms, advice, tools, and ingredients. There are many pictures throughout the book. The pages of the book are non-glossy which I think goes perfectly with the style of photos and the feel of the book. Lillie’s Sticky Toffee Pudding on p. 137 is going to the top of my dessert list. The Peach Porch Punch on p. 162 sounds delicious along with Tal’s Potato Salad on p. 203. I love that the authors are down to earth, real people who just enjoy cooking. However, I found that many of the recipes would be beyond something you’d make everyday. For example; Duck Confit p. 105, Lavender-Infused Olive Oil-Poached Cod. Some of the ingredients are not ones I use often, so I’m not sure how practical this cookbook would be for many.

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

Since we’re in the heat of the summer, when I saw this book; Big Gay Ice Cream: Saucy Stories & Frozen Treats: Going All the Way with Ice Cream by Bryan Petroff and Douglas Quint, it could not get here fast enough! I’ve been really wanting to try homemade ice cream and I thought this book would be able to help me out with that. I cannot get over how much I love this book. It’s laid out in the format of a high school yearbook, complete with famous chefs and others celebrities autographs inside the front cover. The Chapters are:
Freshman Year – Ice Cream 101 – everything you need to know about the must have ingredients
Sophomore Year – Dress up your ice cream with homemade toppings and sauce – The Whisky Walnuts on p. 49 sound amazing, as well as the Blueberry-Balsamic sauce on p. 67.
Junior Year – Some assembly required-Sundays, floats, and shakes – My favorite chapter! Nuclear Winter Sunday on p. 97 and the Choinkwich on p. 120-121 are killing me right about now!
Senior Year – Let’s go all the way! Sorbets and ice creams – P. 142-143 features Cranberry & White Chocolate Sorbet that I know would have my family screaming it looks so refreshing. This is the chapter that I was hoping for when I found this book. I just need to get an ice cream makers first!

This book is no doubt one of the THE best ‘cookbooks’ I’ve ever laid my eyes on. It really makes me what to jump up and down and SCREAM for ICE CREAM!! Highly recommend this book to anyone who loves a cool book and loves ice cream.

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