More with Less by Jodi Moreno

Jodi Moreno is a trained natural foods chef and award-winning blogger known for keeping food simple. In her third book, More with Less: Whole Food Cooking Made Irresistibly Simple, she creates bold, satisfying flavors using only whole food ingredients. The 130 recipes in this title are approachable and utilize easy techniques while requiring 10 ingredients or less!

While the dishes in this beautifully photographed book are approachable and easy to recreate in any kitchen, they are still stunning and at home on the table for friends, family and guests. Thai peanut sweet potato skins, Deviled Brussels sprout salad and Eggplant rolls stuffed with macadamia ricotta and roasted tomato pesto are examples of dishes that will impress. The book is veg-heavy with a chapter on seafood recipes and Jodi's food is so gorgeous and delicious you will not miss the animal proteins at all.

Our   takes you behind the cover of this title and highlights the following dishes in our   feature:

 

Special thanks to the publisher for offering five copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on September 26th, 2018.

Wild Bread - Flour - Water - Air

Wild Bread: Sourdough Reinvented by MaryJane Butters completely reinvents the concept of healthier-for-you, naturally fermented sourdough. Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. Here, her quick and easy 1 minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured - everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat - for a grand total of 295 recipes and 475 photographs. This is an encyclopedic volume devoted to sourdough.

 

Using her step-by-step method, every style of bread imaginable, including gluten-free, will loft with wild abandon without the purchase of a single packet of not-so-healthy, store-bought yeast. In nutritionally superior wild-yeast bread, fermentation triggers the release of vital nutrients and breaks down carbohydrates. In MaryJane's world, there's no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel you've been thinking about is more like a vitamin pill than a source of "carb-loaded" guilt. I'm excited to try the author's recipe for sourdough bagels myself as I've been on a quest lately to find the best.

Our provides a look inside this title and features the following and variations include:

Special thanks to Gibbs Smith for providing the materials for our preview as well as offering three copies of this book in our worldwide giveaway. 

 

The publisher is offering three copies of this book to EYB Members worldwide. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on September 25th, 2018.

Bake From Scratch Volume 2

Bake from Scratch is an incredible magazine which I have written about in prior articles:  the  Taste of the South's makeover and the publication of Cook Real Food. Hoffman Media, the publisher, produces magazines that contain recipes and photographs that equal, and at times surpass, cookbook quality. Each year they compile all those tempting recipes from their magazine into one beautiful book. 

Bake from Scratch, the first volume was published in 2017 and Bake from Scratch, Volume Two: Artisan Recipes for the Home Baker was released earlier this year. The third volume can be preordered now and for bread bakers, The Bread Collection will be published on September 1st! We will have lots of baking in our futures.


If you subscribe to the magazine, you might question why you would need the cookbook?  It is simple - the cookbook is gorgeous, and we are cookbook lovers after all, are we not? Why do I have a subscription when I can get the book a year later? Because I don't want to wait a year for these recipes! I do hand off my magazines to others after the cookbooks are published and I have verified that all the recipes are indeed in the compilation volumes. (They are save those recipes that were published in prior cookbooks. Those recipes we have access to in the original author's cookbook or online.) We do index the magazines and cookbooks for our members. 

Bake from Scratch volumes are organized by Cakes, Breads, Pies and Tarts, Pastries, Cookies and Bars, ending with a Miscellaneous chapter with doughnut, puddings and candies. I particularly love that their weight amounts are given in weight and volume and the same stunning photography that graces the pages of the magazines fill these titles. 

Hoffman Media is sharing one of their recipes with our members today and offering two copies of Volume Two in our giveaway below. Be sure to check out their magazines and books - they are not to be missed and offer endless inspiration and tasty baked goods. 


Rhubarb Brown Sugar Cake
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Makes 1 (9-inch) cake

Ingredients

  • ¾ cup (170 grams) unsalted butter, softened
  • 1½ cups (330 grams) firmly packed dark brown sugar
  • 1 tablespoon (2 grams) orange zest
  • 2 large eggs (100 grams)
  • 1 teaspoon (6 grams) vanilla bean paste
  • 1½ cups (188 grams) all-purpose flour
  • ¾ teaspoon (3.75 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¾ cup (180 grams) whole buttermilk
  • 1 cup (100 grams) diced rhubarb
  • ½ cup (50 grams) sliced rhubarb
  • 2 tablespoons (24 grams) granulated sugar

Instructions

Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and zest at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste.

In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low, and gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in diced rhubarb. Pour batter into prepared pan. Top with sliced rhubarb, and sprinkle with granulated sugar.

Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

 

The publisher is offering two copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on September 21st, 2018.

The Art and Craft of Chocolate

The earliest evidence of chocolate dates back to 1900 BC where it was used in beverages in Mexico. In Nathan Hodge's The Art and Craft of Chocolate: An Enthusiast's Guide to Selecting, Preparing and Enjoying Artisan Chocolate at Home, the world-renowned chocolatier shows how to hack the basic principles of chocolate-making at home using tools as simple as a food processor, a hair dryer, or a double boiler ("hacks at home"). In addition, he offers recipes for traditional moles from different regions of Mexico; traditional Mayan chocolate drinks; cocoa as a meat rub; and various baked goods.


For centuries, chocolate and cacao have been used for many purposes all over the world from a currency during the Mayan empire, to homemade beverages consumed by farm workers in Central America for energy, as well as tortillas and moles in Mexican cuisine. About a year ago, I attended an event at Cholaca in Boulder, Colorado, the producer of pure liquid cacao. One sip of their product had me buzzing for hours so I can attest to the energy aspect.  

Here, Hodge delivers a brief history of chocolate as well as how cacao is processed from bean to bar. He then explains techniques such as how to properly temper chocolate before providing recipes for dishes that include Chocolate stout rolls to Cocoa nib pappardelle with wild mushroom cream sauce.  The Art and Craft of Chocolate covers chocolate in depth and provides insightful facts and tempting recipes.

Our   takes you inside the pages of this book and features the following   dishes for you to try now:

 

The photographs, as you can see, are beautiful and the recipes are pure inspiration. Special thanks to Quarry Books for sharing the materials for our preview above as well as providing three copies of this title in our giveaway below.  

The publisher is offering three copies of this book to EYB Members in the US, CA and UK. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on September 20th, 2018.

The Bordeaux Kitchen

In February, I was able to attend the IACP* conference in New York where I met a number of authors including Tania Teschke, who wrote The Bordeaux Kitchen: An Immersion into French Food and Wine, Inspired by Ancestral Traditions. Tania is an old soul who cares deeply about others and nutrition. Her demeanor puts you at ease and her kindness is inspirational. Her debut cookbook reflects all of these things with the added bonus of harvesting her vast knowledge between its pages.

Countless photographs and over 200 recipes fill this book but the real value here is Tania's narrative and her encyclopedic knowledge of the Bordeaux kitchen and nutrition. In addition, the author explains how eating an ancestral diet is healthier than a modern diet that can contain processed foods and harmful chemicals. While delivering dishes that rely on fermented foods, raw food and other techniques that the French have relied on for centuries, Tania's recipes are still comforting and delicious.   

Bone-in prime rib, Pears in butter and cinnamon, and Rosemary pork ribs are a few of the dishes here along with stocks, condiments from scratch, and lots of wine and cheese! It is apparent that Tania invested years and a good portion of her gentle soul into this work and they were very well spent. It's a beautiful book that every cook should read to soak all things Bordeaux. Tania has some events planned in the US, please check our calendar to see if she is near you. 

Our  takes you inside this book which shares a wealth of information and inspiration. The following dishes are featured in our   for you to try now.

 

Primal Blueprint, the publisher, has several podcasts with Tania talking about her book on their site that are interesting. Special thanks to the author and Primal Blueprint for providing the materials for our preview above as well as providing two copies of this book in our giveaway below.

The publisher is offering two copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on September 18th, 2018.

 

*More information on IACP including a new member discount can be found on this post.

The Great Grilled Cheese Book

Which foods we delegate as comfort food are as different as each of our individual personalities. For me, growing up in a depressed midwestern town, I was served tomato soup and grilled cheese every Friday at our elementary school. Pulling off my gloves, red cheeked from the wintery playground after a die-hard round of four-square, I couldn't wait to get into the cafeteria and sit down to that meal. Dipping a gooey grilled cheese in a hot bowl of tomato soup was the best to me. It didn't matter to me, at least at that time, that the soup was from a can or the cheese really never melted, it was still comforting. 

Eric Greenspan has proven his culinary cred with his restaurants including the now shuttered Mare and The Foundry, as well as his current enterprises The Roof on Wilshire and delivery only concepts Chino, The B.E.C. and Brekkie Breakfast Burritos. But did you know the man can do wild things with grilled cheese?

It all began when he wanted to make his food more accessible to a larger number of people. He started off by transforming his cheese plate into a sandwich, filled with taleggio cheese, raisin walnut bread, apricot caper puree, and beef short rib. This infamous sandwich has won many awards and has been dubbed The Champ.
 

Now, we all can experience The Champ and forty plus world class sandwiches in Eric's new book The Great Grilled Cheese Book: Grown-Up Recipes for a Childhood Classic. You can't help but fall in love with the Elvis (peanut butter, bacon, bananas) or lose your head over the Ichabod Crane (Camembert with pumpkin chutney and pumpkin seed).  Roll in the crash carts because I'm going out in a blaze of Greenspan's grilled cheese sandwiches and once you try his sandwiches you will want to join me. 

Our   takes you inside this book filled with melty deliciousness that shares   for the following dishes:

 

Ten Speed Press is providing three copies of this must have book in our giveaway below open to US members. 

The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on September 17th, 2018.

Southern Baked - Promotion and Giveaway

Last month, we announced EYBDigital, our preorder incentive that provides digital access to a cookbook (after purchasing the print book) for a number of titles coming this Fall 

If you preorder a title within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser.

•            Recipe search
•            Bookmarks
•            Recipe ratings and reviews
•            Photo upload (personal photos of dishes cooked)
•            Shopping lists

We are pleased to share that our first EYBDigital Book has launched today on its publication day! 

Southern Baked by Amanda Wilbanks is a celebration of life through pie, but not just any pie, Southern pies including all the fixings to go along with. Amanda is the owner of Southern Baked Pie Company in Georgia and knows a thing or two about flaky crusts and tempting fillings. 

Amanda's Southern charm shines with Apricot pie in Mason jar lids, Pimiento cheese pie bites, as well as recipes for non-pie dishes such as Marinated chicken wings and Spoon-worthy egg nog. This weekend the cookbook was displayed and sold in the Southern Baked Pie locations as you can see from the photos below. 

Amanda's book tour is shared on our calendar  so you can find out if she will be near you. If you are near one of the Southern Baked Pie stores stop in to buy a copy of the book and pick a pie while you are there.

 

 

Our   shares a look inside this book, perfect for all your pie baking needs (especially with the holidays fast approaching) and features the following recipes with our  feature:

If you have preordered Southern Baked, or do so before November 30, 2018, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button  will appear on the book on your Bookshelf and will take you to the digital access for this gorgeous book. Below are screenshots showing how these features will appear.

To celebrate the publication, the live launch of EYBDigital and pie, Gibbs Smith is providing three copies of Southern Baked in our giveaway below opened to EYB members worldwide. We hope you are as excited about EYBDigital as we are! Remember to check out our post for more titles that will have this exclusive access as a pre-order and book purchase incentive as well as more detailed information. 

 

The publisher is offering three copies of this book to EYB Members worldwide. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on September 16th, 2018.

Levant by Rawia Bishara

Levant: New Middle Eastern Flavours by Rawia Bishara pays tribute to the cuisine that has blossomed from the wall flower of global cuisine to one whose dance card is filled. Rawia is also the author of Olives, Lemons & Za'atar and owner of Brooklyn's Tanoreen restaurant who believes one of the greatest assets of Middle Eastern cuisine is its inherent fluidity, its remarkable capacity to adapt and transform over time.

Levant offers up more than 100 recipes that represent the very best of those dishes she has developed over the last twenty years in her restaurant for today's palate. Relying on a traditional pantry (including olive oil, tahini, za'atar, sumac), she applies classic flavor profiles in modern applications. By focusing on dishes that are naturally vegetarian or vegan and gluten-free, as well as meat dishes where vegetables take the leading role, she delivers the type of food that people wish to eat and cook today.

Below, the busy chef and author graciously shares her time in a short interview for our members as well as providing a recipe from the book. At the bottom of this article, please be sure to enter our giveaway for three copies of this vibrant glorious book.

EYB: I am a huge fan of both of your books Olives, Lemons & Za'atar and now Levant that will never leave my collection which is quite extensive. The first recipe I made was the Shrimp in garlic sauce and it was outstanding. Served with some toasted sourdough bread, it was perfection. Tell us how your latest title is different from your first.

Rawia: Thank you, that means a lot! That shrimp dish is a Tanoreen classic! In the process of writing both books, I tried to make them as personal as possible, because after all, food is personal. As I grew, changed and evolved so did my cooking philosophy. So, Levant is a continuation of that journey and adheres to traditions but allows for evolution and movement that allows healthy and alternate ingredients to take center stage.

EYB: I don't think Middle Eastern food is a craze or a fad. I feel that it has found its home as a go-to cuisine for cooks around the world because dishes are typically fresh, vibrant and packed with flavor. I do think we've found new fans due to relief type books such as Cook for Syria, Soup for Syria and Bake for Syria (and of course Ottolenghi). As more people try recipes, either at restaurants or books such as yours, they find it is not difficult or complex, that just the flavors are. Would you agree or do you think there is another reason for the Middle Eastern cuisine food love?

Rawia: Well yes, I agree. This type of cooking and many of these dishes origins originated centuries ago. I feel like the recent spotlight on Middle Eastern food is the result of exposure to the Mediterranean diet and focus on healthy ingredients. It's been part of my plan at Tanoreen all along to slowly incorporate my touches and traditions with new ingredients to achieve what is the theme of Levant.

Most of my guests at the restaurant never knew what Palestinian cuisine was before they ate there, and the one thing I can say is, if you cook from either book or if you eat at Tanoreen, you will most certainly know what Palestinian food is. I say that with pride.

EYB: For someone just picking up your cookbooks for the first time - which recipe would you recommend they try first? Which are your favorites or go-tos?

Rawia: I think any of the salads would be a good introduction to my food. They can be easier to make and will help the home cook ease into it. It's basically chop and mix cooking. Try the Fall Fatoush! Alternately, try the beet hummus - it's a show stopper and very easy to get right!

EYB: As cookbook lovers, we'd like to know if you are a cookbook collector yourself and if so could you share with us some of your favorite titles? And, some of your cooking idols.

Rawia: I have a lot of cookbooks, most of which are on display at Tanoreen. I've just contributed to a couple that I really like: 'The Immigrant Cookbook' and 'Women Chefs of New York'. I also enjoyed 'Palestine on a Plate' and 'Jerusalem'. Of course, Claudia Roden is a wonderful and prolific cookbook writer.

EYB: Lastly, any plans for book three? I for one can't get enough of baking either savory or sweet Middle Eastern titles - any hope for such a book from you?

Rawia: We will see. We are still working on getting Levant out into the world, but there are always thoughts and ideas swirling around. We hope to continue the journey onward and upward!

 

Harissa Baked Chicken
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Heat can register on the palate in a myriad of ways: a jalapeño lands differently than wasabi, and the same goes for black pepper and harissa. The latter is my favorite for imparting both flavor and fire, just assertive enough to jolt a dish while contributing intriguing, aromatic depth.

Makes 4 to 8 servings 

  • 2 chickens, halved or quartered (you can ask your butcher to do this)
  • 2 tablespoons Tanoreen Spice Mix 
or
 1 tablespoon ground allspice, 
1 teaspoon freshly grated nutmeg
, 1 tablespoon ground cumin
, 1 tablespoon freshly ground black pepper
, 1 tablespoon ground ginger
  • ½ cup vegetable oil
  • 8 waxy potatoes, sliced into ½-inch-thick rounds
  • 1 cup olive oil
  • 1 cup Harissa (page 212, or store-bought)
  • ½ cup fresh lemon juice
  • 1 cup chopped shallots
  • 2 tablespoons chopped garlic
  • 2 poblano chiles, finely chopped
  • 2 tablespoons crushed dried Persian limes (limu omani; optional, see sidebar)
  • ¼ cup Cilantro-Basil Pesto (page 216), or 1⁄3 cup chopped fresh basil and 1⁄3 cup chopped fresh cilantro
  • 4 cups chicken broth or water
  • Sea salt

Preheat the oven to 450˚F.

Place the chicken pieces in a large bowl. Rub 1 tablespoon of the Tanoreen Spices evenly over the chicken pieces, pressing gently so they adhere.

Heat the vegetable oil in a large, deep skillet over medium-high heat. Working in batches if necessary, sear the chicken pieces on both sides until golden, about 4 minutes each side.

In a large bowl, toss the potatoes with ½ cup of the olive oil, then place them in a large baking dish. Roast until just golden, 20 to 25 minutes. Remove from the oven and place the seared chicken in a single layer on top of the potatoes. Return the dish to the oven and reduce the oven temperature to 350˚F.

In a small bowl, whisk together the remaining ½ cup oil, the harissa, lemon juice, shallots, garlic, chiles, crushed dried limes, if using, the remaining 1 tablespoon Tanoreen Spices, and the pesto. Brush evenly over the chicken.

Pour the chicken broth into the four corners of the baking dish, being careful not to let it splash on top of the chicken. Season everything with salt. Cover the dish with aluminum foil, place in the oven, and roast for 1 hour to 1 hour and 15 minutes, until the juices run clear when a knife is inserted between the leg and breast or a meat thermometer registers 165°F. Remove the foil and roast for 5 minutes more, or until golden all over and crispy, being careful not to let the hot pepper paste burn.

The publisher is offering three copies of this book to EYB Members in the US and UK. (Please note the US subtitle is New Middle Eastern Cooking from Tanoreen) One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on September 15th, 2018.

John Boos Board and Bites on Boards

For as long as I have loved being in the kitchen one of the items on my must have list was a Boos® cutting board. Earlier this year, I shared a review of the Boos® Prep Master Cutting Board that has been well used in my kitchen. Boos makes beautiful, quality products and has been generous enough to send me a John Boos 18-Inch Round Maple End Grain Block to review.  I have fallen in love with this stunning block and it is my go to for simple prep and serving.

John Boos & Co., based in Effingham, IL is one of the oldest manufacturers of premium quality foodservice equipment and butcher blocks in the U.S.A. and has been continuously in business since 1887. As John Boos & Co. celebrates over 125 years, they stand with strength built on a block of American history. The well recognized gourmet Boos Block® brand has become significant to the heritage and reputation. Having adapted to market changes through the years, the company continues to grow in its service to the gourmet, foodservice, residential, supermarket, and industrial markets.

John Boos is offering one of our US members a chance to win one of their chopping blocks in our giveaway below. Before we get to that, I want to tell you about Bites on a Board by Anni Daulter, the perfect title filled with dishes to display on a Boos® board.  



Bites on a Board
demonstrates that cutting boards aren't just for prep anymore. From classic charcuterie boards with prosciutto, olives, and roasted figs to luscious dessert boards with mini cheesecakes and red-wine ice-cream bites, food stylist Anni Daulter shows creative hosts how to make the most of their boards and serving platters. Recipes for almost one hundred dishes fill this book from appetizers to desserts. 

Our    gives you a look inside and features    of the following dishes:

 

The publisher is offering three copies of this book to EYB Members worldwide and Boos is offering one of our members in the US a chopping block. To enter our giveaway two of the entry options is to answer the following questions in the comments section of this blog post.

Which recipe in the index would you try first?

Which Boos product would you like to own?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on September 13th, 2018.

Win a Swiss Diamond wok and a copy of Vegetarian Viet Nam

Quality cookware is a necessity for success in the kitchen and happens to be one of my obsessions (those obsessions are all related - cooking, cookbooks, cookware, food). Finding a great wok has been the most challenging for me.  I've bought at least a half dozen varieties of woks and always ended up destroying them either while seasoning or ruining a meal because I felt I couldn't control the heat. 

My search for a wok that works for me recently ended with a Swiss Diamond® wok, specifically their cast-aluminum nonstick 14-inch 6-2/7-quart wok with lid. Not only is this wok nonstick (so no pesky seasoning needed) but it is sturdy and perfect for a number of applications. I've used it several times now for stir fries, deep frying and I even boiled some noodles in it.

 

Swiss Diamond® cookware is manufactured mainly in Switzerland, using hydroelectric green power supply, clean and safe environment and controlled by the Swiss authorities. Swiss Diamond® has been called "the Rolls-Royce" of nonstick fry pans by the Wall Street Journal; has been named "best nonstick cookware" by the leading U.S. consumer ratings organization; and is recommended by the Cooking Club of America. It is recommended for vegan and vegetarian cooking by the American Vegetarian Association and has won numerous international and regional awards. 

When Swiss Diamond® sent me the aforementioned wok and one of their cast iron enamel pots for review, I was thrilled. The wok is a stellar piece of cookware and their cast iron is a work horse. I am particularly in love with the 6.3 quart as it is shallow with a large cooking surface - perfect for frying chicken or searing large pieces of meats or several pieces of protein at one time. This casserole is perfect for a variety of things including slow cooking and more. With excellent heat conductivity and retention, the high-quality enamel offers improved resistance to scratches and has anti-adhesive properties, allowing for wonderful release properties making the product easy to clean and care for and goes from stove or oven to tabletop in style.

Swiss Diamond® is generously offering one of the woks in our giveaway below. Head down to our giveaway to enter. Along with the wok, we are giving away a copy of one of my favorite books from 2018 so that you can test out the wok yourself. Earlier this year, I wrote a review of Vegetarian Viet Nam and this month Cameron Stauch's book is one of our selections in the Eat Your Books Cookbook Club

Our   will give you a look inside this brilliant book and my review from March shares more information. 


W. W. Norton is offering one copy of Vegetarian Viet Nam and Swiss Diamond® is providing one of their Swiss Diamond® cast-aluminum nonstick 14-inch 6-2/7-quart wok with lid in our contest open to EYB Members in the US. One of the entry options is to answer the following questions in the comments section of this blog post.

Which recipe in the index would you try first?

What piece of cookware from Swiss Diamond® would you like to try out?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on September 10th, 2018.

Seen anything interesting? Let us know & we'll share it!

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