Cookbook Giveaway - Danielle Walker's Against all Grain Celebrations

Danielle Walker's Against all Grain Celebrations is the newest title from this popular blogger who specializes in gluten-free, dairy-free and paleo recipes.

With recipes for Proscuitto-Wrapped Glazed Shrimp, Thai Chicken Meatballs with Tamarind Chile Sauce and Cabernet-Braised Short Ribs with Parsnip-Turnip Puree any meal can be a celebration. 

You can learn more about this book in our recipe post featuring two dishes you can try now. We're delighted to offer 3  copies of the book to EYB Members in U.S.  One of the entry options is to answer the following question in the comments section of this blog post:

What special dish is a celebration staple in your family?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. If you are not already a Member, you can join at no cost. The contest ends October 30, 2016.

Danielle Walker's Against all Grain Celebrations

Danielle Walker's Against all Grain: Celebrations is the popular blogger's third cookbook. Walker has built an impressive following delivering gluten-free, dairy-free, and paleo recipes to her readers. Against all Grain:  Delectable Paleo Recipes to Eat Well and Feel Great and Against all Grain: Meals Made Simple were both New York Times best sellers and we're sure Against all Grain: Celebrations will make that best seller status a trifecta. 

With helpful hints for menu planning, preparation and twelve month's worth of recipes organized by calendar year, this title is perfect for the entertainer in all of us. Beginning with New Year's Eve (I vaguely remember being awake for New Year's Eve many years ago) and ending with Christmas treats, your party and holiday menus are covered. Lavender-Rosemary Leg of Lamb, Knife-and-Fork Pork Ribs, Chicken Salad Biscuits, and Berry Tart with Vanilla Bean Custard are a few examples of the range of recipes that woud be perfect for a dinner party or backyard barbecue. Full page photos accompany many of the recipes along with the author's personal notes before each celebration menu.

Thanks to Danielle and Ten Speed Press for allowing us to share two tasty recipes perfect for your fall menus. Be sure to enter our giveaway for a chance to win one of three copies of this title.


 

Butternut Sage Carbonara
SERVES 6

Butternut squash is processed through a spiralizer to create this grain-free pasta dish. Topped with a creamy and rich garlic sauce and crunchy pancetta and sage leaves, it makes a beautiful dish to serve your guests on a cold, autumn night.

8 ounces pancetta, diced
¼ cup fresh sage leaves, coarsely chopped
1 cup diced yellow onion
4 cloves garlic, minced
1 cup cashew milk or any store-bought unsweetened cashew milk
1½ teaspoons freshly squeezed lemon juice
1 teaspoon fine sea salt
¼ teaspoon freshly ground black pepper, plus more for serving
2 egg yolks
3 pounds butternut squash
2 tablespoons ghee or coconut oil
¼ cup walnuts, toasted and coarsely chopped

Heat a stockpot over medium heat. Add the pancetta and cook for 8 minutes, then add the sage leaves and continue cooking for 2 to 3 minutes, until the pancetta and sage are crisp. Use a slotted spoon to transfer to a plate, leaving the grease in the pot.

Return the pot to the stove over medium heat, add the onion and garlic, and sauté for 3 to 5 minutes, until the garlic is toasted and the onion is translucent. Add the cashew milk and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes, or until the onion is soft. Transfer the mixture to a blender and add the lemon juice, salt, and pepper. Blend on high for 30 seconds. Add the egg yolks and blend again for 15 seconds.

Remove the bulbous part of the squash and save it for another use. Peel the long, slender neck of the squash until the orange flesh is visible. Cut the squash in half lengthwise so you have two pieces about 3 inches long. Use a spiralizer and the wider noodle blade, or a julienne slicer, to create noodles.

Wipe out the pot and return it to the stove over medium heat. Add the ghee and butternut noodles and sauté for 5 to 7 minutes, or until the noodles are crisp-tender.

Divide the noodles among serving bowls and top with a drizzle of sauce, the crisp pancetta, sage, walnuts, and some pepper.

Make it ahead: Cook the pancetta and sage leaves up to 2 days in advance and store in an airtight container in the refrigerator. Make the sauce up to 2 days in advance and store in an airtight container in the refrigerator. Cut the squash into noodles and store them submerged in a bowl of water and tightly covered for up to 1 day. Cook as directed and bring the sauce to room temperature before adding it to the hot noodles. Reheat the pancetta and sage on the stove.

Tidbits:  The bulbous part of the butternut squash holds the seeds and stringy flesh, which is why it is not used for making noodles. Dice it up and add it to a breakfast hash, or, if you have small children or babies in the house, make it into a puree.

 

Roasted Autumn Harvest Salad
SERVES 6

Roasting the fruits for this salad in a little balsamic vinegar and olive oil provides a beautiful depth of flavor and a natural sweetness that balances the acidity of the dressing. Once assembled, this is a stunning salad, and the toasted hazelnuts add a lovely crunch.

6 figs, quartered
1 cup red seedless grapes
1 tart apple, cored and cut into thin wedges
½ cup hazelnuts
1 tablespoon balsamic vinegar
2 teaspoons extra-virgin olive oil
1 head radicchio, torn into bite-size pieces
6 cups baby romaine
2 cups baby arugula

Dressing
¼ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon minced shallot
2 teaspoons whole-grain mustard
1 teaspoon chopped fresh thyme
Sea salt and freshly ground black pepper

Preheat the oven to 400°F. Toss the figs, grapes, apple, hazelnuts, vinegar, and olive oil together and spread the fruits and nuts out evenly on a rimmed baking sheet. Roast for 15 minutes, gently tossing once halfway through, until the fruit has softened. Remove from the oven and cool for 15 minutes.

To make the dressing, whisk together the olive oil, vinegar, shallot, mustard, thyme, and salt and pepper. Toss the radicchio, romaine, and arugula with the dressing. Divide the greens among plates, top each with some of the roasted fruits, and serve.

Make it ahead: One day before serving, in a bowl, toss the fruit in the vinegar and oil, wrap the bowl tightly in plastic wrap, and refrigerate. Wash and dry the lettuces up to 3 days in advance and store wrapped in damp paper towels in resealable bags in the refrigerator. Make the dressing up to 1 week in advance and store in an airtight container in the refrigerator.

Tidbits: Use rehydrated figs or substitute pears if you are unable to locate fresh figs. If cheese is tolerated, crumble a little chèvre or blue cheese on top.

 

 

 

 

Add your own photos to recipes on your Bookshelf

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Have you ever made a recipe on your Bookshelf that turned out so well that you thought your version should be the image that represents the dish? Or perhaps you have searched for a recipe and found one in a book with no images and you wished that you had a photo of the finished dish for reference. If either of these situations applies to you, you'll love the new feature available to EYB Members - being able to add your own photo to any recipe on your Bookshelf.

The process to add photos is simple: click on any recipe title on your Bookshelf and you will see an "Upload image" button; click on it and follow the simple instructions. You can use an image from your computer or snap a photo with your smartphone and upload it in seconds. The image will appear on your Bookshelf immediately (just refresh the page) and will be available for everyone else to see after we have reviewed it to make sure it is not inappropriate. If there is an official image for the recipe it will appear first, followed by your own photos, then photos of other Members with the most recently added photos first. There is a gallery below the photos that you can scroll through to see them all (see below for an example of multiple photos).

Please remember that this feature is only for your own  photographs, not images from other online sources or from books. All copyright laws apply to the uploading of images to EYB; if you infringe on anyone's copyright you may be held liable for damages (check our Terms & Conditions). We're eager to see photographs from all of our Members, so please start snapping pictures and sharing them with us!

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September 2016 Cookbook Roundup

This month I had the pleasure of wading through hundreds of cookbooks, selecting and reviewing all the best new releases of U.S., Canada, U.K., Ireland, Australia, and New Zealand cookbooks. The baton has been passed and I will try to do Jane and Fiona proud. The only thing left for you to do is to add them to your Bookshelf (and I placed quite a few orders myself!)

September was a huge month for cookbook releases and quite an impressive lot they are (but wait until you see October). This month we have blogger and restaurant cookbooks, a wonderful sampling of international cuisines and many more. Grab a cup of tea or a glass of wine and join us as we highlight some of the titles and why not start with drinks. 

USA

A Proper Drink by Robert Simonson is the first-ever book to tell the full, unflinching story of the contemporary craft cocktail revival. The author interviewed more than 200 key players from around the world, and the result is a rollicking story of the bars, bartenders, patrons, and visionaries who in the last 25 years have changed the course of modern drink-making. The book also features a curated list of about 40 cocktails - 25 modern classics, plus an additional 15 to 20 rediscovered classics and classic contenders - to emerge from the movement.

DIY Bitters by Jovial King and Guido Mase is a how-to guide that explores the history and health benefits of bitters, and shows you how to make your own bitters at home, to be used alone or in cocktails, tonics, and even main meals.

Shake Stir Sip by Kara Newman who has figured out the secret to easy cocktails - using equal parts of the main ingredients and adding a dash of bitters or a splash of seltzer to gild the lily. This book contains 40 simple recipes, from two-ingredient sips like the Bamboo Cocktail to timeless classics like the ever-popular Negroni, proving that great, artisanal cocktails don't have to come from a bar. 

Butter & Scotch by Brooklyn bakers and bartenders Alison Kave and Keavy Landreth, also known as the Drunk Bakers. This cookbook combines two things people love to indulge in - confections and cocktails. Butter & Scotch is a grown-up's dream come true. The Watchmacallthat Pie is to die for and that pie is on the calendar this weekend! Recipes for desserts, bar snacks, cocktails and fun! 

Better Baking by Genevieve Ko who, after more than a dozen years developing recipes for food and health magazines and collaborating with noted pastry chefs, was determined to create treats that were just as indulgent as their original counterparts, as well as more full flavored and nourishing. In a word, better. Healthful oils prove superior to butter, giving Mocha Chip Cookies crisp shells and molten insides, liberating the citrus in Lemon Layer Cake with Olive Oil Curd, and tenderizing Melting Walnut Snowballs. Refined white sugar pales beside concentrated sweeteners like pure maple syrup, brown sugar, and molasses in muffins and granola. Other innovations and tasty methods are utilized to deliver decadent desserts without the guilt.

Sheila G's Butter & Chocolate by Sheila G. Mains who is often referred to as the "Brownie Queen", and is a whiz at transforming brownie batter into scrumptious cookies, truffles, bonbons, bars, and more. Master her super-easy signature brownie and brownie-filling recipes, and you have the basis for 101 fabulous sweets and treats. In short order, you'll be whipping up crowd-pleasers such as Brownie-filled French Toast, Brownie Biscotti, and Candy Apple Brownie Cake Pops.

The Rye Baker by Stanley Ginsberg is bringing rye bread to the center stage. To many Americans, rye bread is a bland, store-bought loaf with an oval cross-section and, sometimes, a sprinkling of caraway. But true rye bread - the kind that stands at the center of northern and eastern European food culture - is so much more. In The Rye Baker, Ginsberg brings this overlooked grain into the culinary limelight, introducing readers to the rich and unimaginably diverse world of rye bread. This beautiful book shares 70 classic recipes with gorgeous photographs. Ginsberg has numerous events planned to share his expertise so check to see if he will be in your area.

French Desserts by Hillary Davis celebrates her favorite homemade French desserts, plus regional specialties with an ode to Italy, Spain, Germany and Switzerland. She includes easy recipes for making after-dinner special coffees and dessert liqueurs, as well as a chapter that provides basic foundations for pastry cream, Chantilly, crepe (crêpe) batter, tart dough, almond paste, dessert sauces, French butter cream, among others. Gorgeous photographs, wonderful instructions and unique and exciting recipes that will please any level of baker. The book, itself, is striking from its eye-catching cover of the Giant Break-and-Share Cookie, to the photographs of the vibrant French country side and city markets. The Orange Madeleines I made from this book were truly perfect. Hillary is one of my favorite authors, be sure to check out her a few of her other titles: French Comfort Food, Le French Oven and Cuisine Niçoise - all keepers. We will be posting a promotion for French Desserts in the near future so be sure to check back.

Bacon - A Savor the South Cookbook by Fred Thompson captures the humble ingredient's regional culinary history and outsized contributions to the table. Delicious, of course, straight out of the skillet, bacon is also special in its ability to lend a unique savory smokiness to an enormous range of other foods.

Chicken - A Savor the South Cookbook by Cynthia Graubart celebrates the bird in all its glory, Southern style and beyond. This little cookbook packs all the know-how that cooks need to make irresistible chicken dishes for everyday and special occasions, from shopping and selecting to cutting up, frying, braising, roasting, and much more. Graubart has a book signing event next month.

Tahini (Short Stacks) by Adeena Sussman has managed to approach tahini, this ancient, incredible ingredient from a 360 degree view, in a collection of recipes that will have you look at tahini in a new light, no matter your starting place. Recipes include classics like hummus and coffee halvah, as well as new territory such as tahini-crusted shrimp and chocolate-tahini truffles.

Forest Feast Gatherings by Erin Gleeson, the New York Times bestselling author of The Forest Feast, returns with a gorgeously illustrated cookbook packed with 100 brand-new simple vegetarian recipes designed for relaxed entertaining. Gleeson's books are works of art with tasty dishes as the bonus.

Danielle Walker's Against All Grain Celebrations by Danielle Walker. From the two-time New York Times best-selling author of Against All Grain and Meals Made Simple, comes 125 recipes for grain-free, dairy-free, gluten-free comfort food dishes for holidays and special occasions. Danielle has a number of events planned to celebrate her new title. Be sure to read our post sharing two recipes and enter our contest to win a copy of this book.

Martha Stewart Vegetables by Martha Stewart, one of America's best-known cooks, gardeners, and all-around vegetable lovers, provides home cooks with an indispensable resource for selecting, storing, preparing, and cooking from the garden and the market. The 150 recipes, many of which are vegetarian, highlight the flavors and textures of everyday favorites and uncommon varieties alike.

Oh She Glows Every Day by Angela Liddon is the eagerly awaited follow-up to the New York Times bestseller, The Oh She Glows Cookbook, which features more than one hundred quick-and-easy whole-foods, plant-based recipes to keep you glowing every day of the year. Angela's irresistible and foolproof recipes have become the gold standard for plant-based cooking. Now, in this highly anticipated follow-up cookbook, Liddon shares over 150 wildly delicious recipes that are perfect for busy lifestyles, promising to make plant-based eating convenient every day of the week-including holidays and special occasions! For more information on this book be sure to read our author interview. And until Oct 4 you can win one of 3 copies in our contest (US/Can only).

The Happy Cook by Daphne Oz is filled with friendly advice, expert tips, inspiring ideas, and best of all, 125 simple yet fabulous recipes, all using just a handful of ingredients, that will transform the most nervous or reluctant novice into a happy, confident home cook. Be sure to check out our author interview with Daphne Oz and enter our contest for a chance to win one of 15 prize packages which include an autographed book as well as a notebook. Daphne has a few events scheduled on the East Coast promoting this title.

Ultimate Appetizer Ideabook by Kiera Stipovich and Cole Stipovich contains 225 recipes cover everything from dips, spreads, and one-bite nibbles to heartier fare requiring a fork or a spoon as well as a section of little sweets perfect for an all-dessert soiree. 

Soup Swap by Kathy Gunst believes there's no better way to cultivate community, foster friendship, or simply nourish family than over heartwarming bowls of homemade soup. And here, soup lovers will find 60 terrific recipes, featuring such classics as creamy Tomato Soup with Grilled-Cheese Croutons plus international favorites like Thai Red Curry-Chicken Noodle Soup. Read more about Soup Swap and try the recipe for the Tomato Soup mentioned above in our author's article. Be sure to enter our contest to win a copy of Kathy's book, too.

Small Victories by Julia Turshen shares more than 400 recipes and variations with more than 160 mouth-watering photographs from acclaimed photographers Gentl + Hyers. The photographs provide beautiful instruction and inspiration, and a gingham spine elevates this entertaining and essential kitchen resource into a covetable gift for both beginners and accomplished home cooks. Turshen has some events scheduled so be sure to check them out.

The Complete Cook's Country  from America's Test Kitchen contains every recipe (360+) featured on the show as well as never-before aired variations and bonus recipes in one book. This must-have for every fan of home cooking and Cook's Country TV is the perfect addition to your cookbook collection, a lively, entertaining and useful resource you'll reach for again and again. It also makes a great gift for any fan of foolproof, no-nonsense cooking! More than 360 tried-and-true recipes are divided into 11 lively chapters.

Dinner at the Long Table by Andrew Tarlow who has grown a restaurant empire on the simple idea that a meal can somehow be beautiful and ambitious, while also being unfussy and inviting. From the acclaimed owner of Brooklyn's Diner, Marlow & Sons, Marlow & Daughters, Reynard, The Ides, Achilles Heel, She Wolf Bakery, Marlow Goods, Roman's, and the Wythe Hotel comes this debut cookbook capturing a year's worth of dishes meant to be shared among friends. Personal and accessible, Tarlow has a few events scheduled at the present time, we will be updating as we receive more information.
 
Big Food Big Love by Heather Earnhardt who opened her tiny, magical café, The Wandering Goose, in Seattle, to infuse a little Southern comfort into the heart of a city where skies are often gray. In Big Food Big Love, this "red-dirt girl" shares stories from her childhood in the South and 130 recipes that contain a satisfying mix of nostalgic and traditional Southern favorites. Served up with a side of Southern charm, this is genuinely good and unfussy food that's meant to be eaten with family and friends.

Big Bad Breakfast by John Currence delivers a fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with 75 recipes inspired by the author's popular restaurant in Oxford, Mississippi. Be sure to try a few recipes from this title and enter our contest to win a copy of the book.

Poole's Diner by Ashley Christensen delivers a bold and revelatory reinvention of Southern food, as told through the recipes and stories from her iconic and beloved restaurant, Poole's Diner. Christensen is the new face of Southern cooking, and this her debut cookbook, honors the traditions of this celebrated cuisine, while introducing a new vernacular - elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen. Poole's is also the story of how Christensen opened a restaurant, and in the process, energized Raleigh's downtown. By fostering a network of farmers, cooks, and guests, and taking care of her people by feeding them well, she built a powerful community around the restaurant. The cookbook is infused with Christensen's generous spirit and belief that great cooking is fundamental to good living.

The Taste of Egypt by Dyna Aldaief combines mouthwatering recipes with a fresh, contemporary design and brings the sophisticated colors and flavors of Egyptian and Middle Eastern cuisine to the modern home kitchen in unpretentious, down-to-earth style.

EverydayCook by Alton Brown tells us in his own words: "My name is Alton Brown and I wrote this book. It's my first in a few years because I've been busy with television projects such as Good Eats and Iron Chef America and Cutthroat Kitchen. When I haven't been hosting or producing, I've been developing digital media projects and touring my live stage shows and collecting awards. My publisher made me say that last part. But then I started thinking that I wanted to do something personal. And that's what EveryDayCook is. This is the food I cook and eat on a day-to-day basis, from morning to late at night and everywhere in-between. There's still plenty of science and hopefully some humor here (my agent says that's my "wheelhouse"), but unlike with my other books, a lot of attention went into the photos, which were actually taken with my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they're mighty tasty." Alton has a jam packed schedule of events to promote this book. 

The Seasoned Life by Ayesha Curry shares 100 of her favorite recipes and invite readers into the home she has made with her two daughters and her husband NBA star, Stephen Curry. Ayesha knows firsthand what it is like to be a busy mom and wife, and she knows that for her family, time in the kitchen and around the table is where that balance begins. Curry has many events scheduled to promote her book be sure to see if she is in your area.

Mad Hungry Family by Lucinda Scala Quinn, author of the beloved Mad Hungry: Feeding Men and Boys, Lucinda Scala Quinn is the country's foremost evangelist for family meals every day of the week. And she knows that the only way to make them a reality is by building a repertoire of dishes that are quick and easy to prepare, and guaranteed to please. In her new title, she collected all the no-fuss, big-flavor recipes that send her family stampeding to the kitchen table - from flat roast chicken to second-day spaghetti pancakes - and peppered them with tips, tricks, and solutions learned over a lifetime of cooking both professionally and for her family of five. Here are survival strategies for nothing-in-the-fridge crises, feeding unexpected guests, getting Thanksgiving dinner on the table before your family revolts, and more. Also included are primers on the ingredients and techniques you need - and permission to ignore those you don't. The author has events scheduled and we will continue to update.

Damn Delicious by Chungah Rhee, the voice behind the popular blog of the same name, shares easy, fast recipes that don't require overly processed. pre-made ingredients. Be sure to try some of her dishes on our recipe post and enter our contest to win a copy of her book.

How to Celebrate Everything by Jenny Rosenstrach. From the creator of the popular blog and book Dinner: A Love Story and author of the New York Times bestseller Dinner: The Playbook comes a warm and inviting guide with more than one hundred time-tested recipes and a host of inspiring ideas for turning birthdays, holidays, and everyday occasions into cherished traditions. Jenny has scheduled some events to celebrate her book.

Sweet Potato Love by Jackie Gavin delivers sixty recipes for every season in this book so that we may enjoy this delicious root vegetable from Spring through Winter. With dishes like Sweet Potato Chipotle Hummus, Sweet Potato Pound Cake with Meyer Lemon Glaze and Sweet Potato Chocolate Chip Cookies - you will ever look at the humble sweet potato the same again. Be sure to try a few of Jackie's recipes which can be found on our recipe post and enter our giveaway to win an autographed copy of this title.

Buck, Buck, Moose from Hank Shaw is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou. Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen. More than a cookbook, you will get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and sausage-making. Shaw has a whirlwind of dates scheduled, be sure to check out his event page.

Ingredient by Ali Bouzari, one of the leading experts in culinary science - a chef, consultant, and scientist who has worked with some of the biggest names in the industry paints a portrait of each of the fundamental building blocks of food, giving all cooks a way to visualize and respond to what's really happening in the pan. There are ingredients, and then there are Ingredients. An ingredient is a tomato, a tortilla, or some tarragon. An Ingredient (with a capital "I") is a fundamental building block or recurring theme that works behind the scenes in everything we cook. 

Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy is, in my estimation, the equivalent of an at-home culinary course in nearly 400 pages. Those pages contain 140 recipes, beautiful photographs and the chef's vast culinary knowledge that began at the age of seven when her mother taught her how to make a soufflé. I am going to be cooking every recipe from this title to hone my skills. Be sure to try three dishes in our review and recipe post as well as enter our giveaway for copies of this title.

Raglan Road Cookbook by Kevin Dundon and Neil Cubley is full of warming, hearty food perfect for the family table. Along the way, the writers encompass Irish history, snapshots of Irish life, and charming anecdotes about everything from Ireland's oldest pub to whether the Irish really do tend to have red hair and the institution that is the "chipper". 

Simple: The Easiest Cookbook in the World by Jean-François Mallet promises that no recipe has more than four steps or six ingredients and is illustrated with more than 1,000 user-friendly photographs. Through combinations of basic flavors and fresh ingredients, chef, food photographer, and cookbook author Jean-François Mallet helps anyone, the novice and gourmand alike, prepare tasty time-saving meals.

¡Cuba! by Dan Goldberg and Andrea Kuhn have been visiting Cuba and capturing its passion and vibrancy, for the past five years. Dan, an award-winning photographer and Andrea, an acclaimed prop stylist and art director, along with renowned food writer Jody Eddy, bring the best of Cuban food to home kitchens with more than 75 meticulously tested recipes. From Cuban-Style Fried Chicken and Tostones Stuffed with Lobster and Conch, to Squid-ink Empanadas and Mojito Cake with Rum-Infused Whipped Cream, this book offers a unique opportunity to bring a little slice of Cuba into your home and onto your plate.

Taste of Persia by Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. In her newest title, nearly 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings - where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.

Grain Bowls by Anna Shillinglaw Hampton delivers recipes utilizing ancient grains for every appetite, including lighter fare such as salads, filling vegetarian (even vegan) meals, as well as heartier bowls with meat and seafood. There are one-pot recipes such as stews and risottos, as well as classic assembled grain bowls topped with dressings and sauces. All of them can be prepared in advance for quick, healthy weekday meals that are far from boring. Many of the dishes use gluten-free grains, such as buckwheat and rice. And grain bowl additions, such as fruits, vegetables and proteins are so adaptable that it is easy to eliminate or add items based on any fussy eaters in the family.

Soups from Anna Baxter delivers quick and easy soups for every season. Not only are soups easy to make and great for using up leftovers, they are also sophisticated and delicious meals in themselves. This book is packed full of inventive and tasty recipes, perfect for all occasions and suited to all the seasons, with over 80 flavor combinations to try.

The Saffron Tales by Yasmin Khan (previously released in the U.K. in April) was released this month in the U.S. Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, with stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavors, and food of an enigmatic and beautiful country. This book is stunning and transports you to Yasmin's corner of the world with her food and memories. Yasmin has an event scheduled and we will continue to update any tour dates.

Generation Chef from Karen Stabiner takes us inside what life is really like for the new generation of professional cooks - a captivating tale of the make-or-break first year at a young chef's new restaurant. 

Gefilte Manifesto by Liz Alpern and Jeffrey Yoskowitz, who are the founders of the world-famous Gefilteria and have revitalized beloved old-world foods with ingenious new approaches in their debut cookbook. The authors are on a mission to reclaim and revolutionize Ashkenazi cuisine. Combining the inventive spirit of a new generation and respect for their culinary tradition, they present more than a hundred recipes pulled deep from the kitchens of Eastern Europe and the diaspora community of North America. Their recipes highlight the best of Ashkenazi home and storefront cuisine, tapping into the enduring Jewish values of resourcefulness and seasonality.

Not My Mother's Kitchen by Rob Chirico serves up a tale that is part memoir and part cookbook, sharing his culinary journey after growing up with an Italian-American mother who was hopeless in the kitchen. I read this title a few months back for a review and laughed my way through it. Rob has some tour dates set up - be sure to check them out.

Treyf by Elissa Altman, tells a story of seeking, truth, acceptance and self in a world of contradiction. This title comes from the Washington Post columnist and James Beard Award-winning author of Poor Man's Feast, Elissa Altman.

Please note: This month several titles are being simultaneously released in both the U.S. and U.K. so be sure to check the new releases for both areas. Such titles include: Palestine on a Plate, Recipes from the Woods, Indian Made Easy, Diana Henry's Simple, China: The Cookbook, and Sheila G's Butter & Chocolate. 

 

 

CANADA

Real Food, Real Good by Michael Smith, a passionate advocate for healthy homemade meals enjoyed around the kitchen table, who knows what it takes to keep cooking simple and chock-full of natural, wholesome ingredients. In Real Food, Real Good, Michael shares more than 100 brand-new recipes with ingredients that are great choices for a healthy lifestyle. Smith has several events on the calendar and we will be updating as we learn more.

Edmonton Cooks by Leanne Brown: is a dazzling collection of more than 70 chef-tested recipes, accompanied by mouth-watering photography, Figure1 has published several of these titles and they are all excellent books which have a coveted spot on my bookshelf.

Bake with Anna Olson by Anna Olson - her newest baking book is full of delectable delights for every occasion, category and skill level. Beginner bakers, dessert aficionados and fans of her show will find over 125 recipes to take their baking to the next level, whether through perfecting a classic such as New York Cheesecake or mastering a fancy dessert like Chocolate Hazelnut Napoleon. Anna's event page has been updated with her dates.

UK

Gizzi's Season's Eatings No one loves a get-together more than Gizzi Erskine, so in her latest book she shows you how to create delicious, crowd-pleasing fare for every occasion. Christmas dinner with all the trimmings, a New Year's brunch or a frightful feast for Halloween: whatever the occasion, you will find something special to share with the ones you love.

World Atlas of Tea by Krisi Smith covers tea from the ground up, including why the soil in China makes different tea than the soil in India. Tea mixologist Krisi Smith explains what a tea drinker needs to know to appreciate teas of all descriptions. She follows tea from the plantation to harvesting and processing to how to make the perfect cup. The book is illustrated throughout with beautiful color photographs taken in the field.

Mary Berry's Family Sunday Lunches by the legendary Mary Berry is out this month amidst the turmoil at the Great British Bake Off. Sunday lunch is one of the great British traditions and in Family Sunday Lunches Mary Berry brings together the classics and her own family favourites to create an invaluable all-year-round cookbook. Full of reliable and delicious recipes to suit cosy informal meals and show-stopping feasts for friends, this is more than just a Sunday roast book. Mary brings Sunday lunch right up to date and shares her springtime starters, autumnal fruit pies, slow-cooked casseroles and light summer salads - winter curries, garden buffets, moreish vegetarian meals and divine desserts are included, too. 

The Hairy Bikers' Christmas and The Hairy Bikers' Chicken & Egg by Si King and Dave Myers. The duo have two books released this month. First up Christmas, with their irrepressible enthusiasm for great food and all things festive, Si and Dave have put together the definitive Christmas cookbook. Combining foolproof versions of the nation's favourite Christmas dishes with new and inventive festive recipes they love to cook for their friends and families, the Hairy Bikers will ensure you serve up cracking meals with ease throughout the holiday season. Their second title, Chicken & Egg is teeming with new ideas, family favourites and modern classics, this is the ultimate collection of fantastic chicken and egg recipes. The authors love chicken and they love eggs. In this, their biggest and best cookbook yet, the Hairy Bikers celebrate these most humble yet versatile of ingredients. What comes first? It's up to you. 

Rib Ticklers & Choux-Ins by Glynn Purnell is the second book by the acclaimed chef. Glynn's first book, Cracking Yolks and Pig Tales, shared behind-the-scenes stories and exciting dishes from his Michelin-starred restaurant, Purnell's. Now he's back with an enticing selection of recipes inspired by the success of Purnell's Bistro. The menu here is described as 'rustic home cooking with an eclectic twist'.

Spanish Made Simple by Omar Allibhoy, the man behind the Tapas Revolution chain of restaurants in the UK, guides you through the basics of 100 key Spanish dishes. All of the ingredients are available from grocery stores and you don't need to be an expert cook.

Bone Daddies by Ross Shonhon and Tom Moxon. Without doubt, Bone Daddies is the coolest ramen bar in London: great music, a buzzing atmosphere and large bowls of steaming ramen. Now you can enjoy the ultimate comfort food at home with 100 recipes from this immensely popular restaurant, including snacks, ramen, buns and more. 

A Chinese Street Food Odyssey by Helen & Lisa Tse, who have travelled across China in search of amazing street food. This beautiful book offers a real insight into the street food cultures of China and vividly evokes the smells and sounds of the markets. It's the closest you may get to experiencing Beijing street food without actually being there, smelling the mix of aromatic spices, caramelized apples, barbecuing meats and steaming dumplings, with clouds of smoke and noisy bustle all around you, and red lanterns glowing above. Over 100 recipes and a wealth of stories and insight into cooking methods bring this cuisine to life. All recipes have been carefully chosen to be achievable for the western cook.

Super Fast Food by Jason Vale, the world's number one name in juicing, brings you his first ever wholefood recipe book. Packed with over 100 truly inspirational recipes, from incredibly healthy super food breakfasts that go beyond just juice to brownies to die for! You'll find healthy versions of all the classics from pizza to pasta to risotto and even a healthy veggie burger and fries!

Simple by Diana Henry, who has a flair for turning the everyday into something special. Here is a superb collection of recipes that you can rustle up with absolutely no fuss, but which will knock your socks off with their flavor. Peppered throughout the book are ingenious ideas such as no-hassle starters and sauces that will lift any dish. From Turkish Pasta with Caramelized Onions, Yoghurt and Dill and Paprika-baked Pork Chops with Beetroot, Caraway and Sour Cream to Parmesan-roasted Cauliflower with Garlic and Thyme, Diana takes the kind of ingredients we are most likely to find in our cupboard and fridge - or be able to pick up on the way home from work - and provides recipes that will become your friends for life. Diana has events booked - check if she is in your area. Do not miss this beautiful title from one of U.K.'s top stars.

The Natural Cook by Matt Stone was released last month in Australia and this month in the UK. Stone, one of Australia's brightest young chefs, has a natural rock-star talent and an ambition to change the world. He believes that if you eat well, you live well. If you cook creatively, you'll be more fulfilled. If you consider the provenance of your food, you'll live a more sustainable life. And that none of this has to be hard work...Here are over 100 recipes to show you how eating healthily and ethically doesn't have to be an enormous burden. Matt also talks you through the basics of foraging, pickling, reducing waste and how to use the rich native ingredients that are all around us. Most of all, though, this book is about cooking cracking food, and how, with a little effort and thought, it will soon become second nature.

Gather by Gill Meller Gather is a cookbook that celebrates simplicity and nature, both in ingredients and cooking styles. Head Chef at River Cottage for 10 years, Gill Meller showcases 120 brand new recipes inspired by the landscapes in which he lives and works.

Recipes from the Woods by respected French chef and writer Jean-François Mallet who has assembled 100 delicious recipes featuring game and foraged ingredients, such as chestnuts, dandelion leaves, nettles, and wild strawberries. EYB members can buy this and every Phaidon cookbook at a 30% discount.

Slow Dough Real Bread by Chris Young shares secrets from the campaign's network of expert bakers to make a huge array of exciting slow-rise breads at home.

Nadiya's Bake me a Story by Nadiya Hussain - the latest winner from the Great British Bake Off shares scrumptious stories and delicious bakes that all the family can enjoy. A unique combination of storybook and cookbook, with all recipes and stories devised and written by Nadiya herself, Nadiya's first cookbook Nadiya's Kitchen is lovely and you can read my review to learn more about this title. Nadiya's events are scheduled through to the end of November.

Gennaro's Italian Bakery by Gennaro Contaldo who has always had a passion for making bread. Ingrained since childhood with memories of his mother's weekly bread-making and visits to his uncle's village bakery, it is a skill which has followed him throughout his career as a chef. In this book, Gennaro takes you onto a journey into the magical world of Italian bread and baking, giving you his secret tips on making the perfect dough to create wonderful Italian breads for all occasions. 

Marcus at Home by Marcus Wareing, the brilliant chef and judge on Masterchef shares meals he enjoys cooking at home. His restaurant group Marcus Wareing Restaurants includes three critically-acclaimed restaurants - the two Michelin-starred Marcus at The Berkeley, as well as The Gilbert Scott and Tredwell's. This new title will cover delicious meals all week long, from chapters on Midweek and Weekend to Entertaining and Baking. Focusing on great flavours and inspirational touches, these are recipes that will become time-honoured favourites in your home. 

Edible City by urban forager, John Rensten, gives us the tools to identify, source and cook delicious food from the year-long bounty around us, whether that's nettle and three-cornered leek gnocchi, winter purslane pesto, or stinging nettle tempura

Deliciously Ella Smoothies and Juices by Ella Woodward, popular vegan food blogger, is back with another title devoted to smoothies and juices. 

Ferment, Pickle, Dry: Ancient Methods, Modern Meals by Simon Pofley and Gaba Smolinska-Poffley offers a simple and exciting guide to fermenting, drying and pickling food. Each recipe also goes beyond the central preserved element to suggest a complete modern meal or snack. Recipes range from classics such as milk yoghurt, pickled gherkins and dried mushrooms, to clever creations such as carrot kimchi, pickled honey and garlic or dried candied pumpkin. It is a beautiful book, visually appealing and we are excited to expand our knowledge of preserving with this title.

Palestine on a Plate by Joudie Kalla is a celebration of real Palestinian food, cooked with the ingredients that Joudie's mother and grandmother use, and their grandmothers used before them. Colorful, stunning photography evoking the vibrancy and romance of the country will bring Palestine into your home and make you fall in love with this wonderful way to cook and enjoy food. Read more about this title in our article.

China: The Cookbook written by Chan Kei-lum and his wife, Diora Fong Hui-lan, features more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen. This impressive and authoritative book showcases the culinary diversity of the world's richest and oldest cuisines with recipes from the 33 regions and sub-regions. For more information on this title see our article. EYB members can buy this and every Phaidon cookbook at a 30% discount.

Indian Made Easy by Amandip Uppal, in this timely and unique book, strips back the process of cooking Indian food to pave the way for a new, casual approach to cooking with both well-known and lesser-known Indian spices and ingredients that fit easily into day-to-day life. Blending traditional and contemporary Indian cuisine, Amandip's recipes breathe a new lease of life into well-known dishes whilst holding true to tradition

Brindisa: The True Food of Spain by Monika Linton is a major book on classic Spanish ingredients and home cooking. Brindisa, the renowned Spanish fine food import company, has become a byword for excellent Spanish food. The Brindisa Spanish Cook Book is the ultimate in contemporary Spanish cooking, including classic regional recipes, tapas dishes and information about the very best ingredients and food producers

Beef & Potatoes by Jean-François Mallet presents 200 of the world's favourite ingredients in this beautiful book. Mallet receives the prize for most books released in one month! 

Carneval: A Celebration of Meat, in Recipes by Harry Eastwood is packed full of delicious, satisfying recipes and loads of meat wisdom. Carneval promises to give you a better understanding of how to source, cook and appreciate the meat that you eat. Full of delicious meat recipes from around the world and popular family favourites.

Food from the Fire  by Niklas Ekstedt, a Michelin-starred chef, who is famed for cooking over wood only. This innovative selection of recipes highlights the best of modern Nordic food, themed around ancient cooking methods.

26 Grains from Alex Hely-Hutchinson shares 100 recipes that use wholesome grains from oats to amaranth - this delicious cookbook spans classic breakfast porridges, through lunchtime salad bowls, to nourishing dinners. The inspiration behind the book was a year Alex spent in Copenhagen - ancient grains are prevalent in Nordic cooking. The Danish word Hygge has no direct translation but evokes feelings of warmth, cosiness and sharing and the book embodies this ethos.

Nutrition Stripped from McKel Hill. Discover just how deliciously simple whole foods cooking can be with this essential cookbook, based on the popular Nutrition Stripped blog, featuring more than 100 exciting and good-for-you recipes and color photography throughout. 

My Stir-Fried Life by Ken Hom is the fascinating story of how food transformed the life of a boy brought up in poverty in Chicago's Chinatown but who went on to become one of the world's greatest authorities on Chinese and Asian food.

A Sherry & A Little Plate by Kay Plunkett-Hogge tells the story of tapas and its beloved companion, sherry, and offers 80 easy-to-cook-at-home recipes. 

IRELAND

Recipes for a Nervous Breakdown by Sophie White - a hilarious and refreshingly honest take on the life of a modern millennial woman - the perfect kitchen companion for laughing about the silly stuff, crying about the sad stuff, staring down our own personal madness and getting on with it (all while eating some delicious food along the way).

Eat Yourself Fit by Rosanna Davidson is back with over 100 recipes and tips to help you hit peak performance! Following the success of her debut release, Eat Yourself Beautiful, Davison is back to help you get fighting fit fast! With over 100 powerful recipes to complement and enhance your fitness routine and sample diet and exercise plans as well as mental tips and tricks to keep you motivated and build long-term healthy habits that stick, Eat Yourself Fit has everything you need to look and feel your very best. Recipes are designed to give options that are muscle-building, mood-enhancing, sleep-enhancing, calorie-controlled or antioxidant-rich, depending on your fitness goals, and include rawnola parfait with raspberry and vanilla coconut whip, omega-3 gingerbread energy bars, coconut chickpea, spinach and sun-dried tomato stew, skinny cauliflower tabbouleh and treats such as pecan pie truffles

The Brother Hubbard Cookbook  by Garret Fitzgerald is about bringing a simple, exciting, creative influence to your kitchen - and discovering the happiness that comes with it. Leaning towards aspects of Middle Eastern and Southern Mediterranean food, The Brother Hubbard Cookbook captures those influences without feeling pigeon-holed or categorised - its emphasis is on flavour, colour, texture and creativity and on creating pure and nutritious food, often deceptively vegetarian and certainly wholesome.

AUSTRALIA

The Dinner Ladies 170 Recipes to Cook Now, Eat Later by Sophie Gillatt and Katherine Westwood - bringing delicious peace to busy households. They are the mistresses of stocked-up fridges and freezers thanks to a wide-ranging repertoire of nourishing, reliable make-ahead meals. Family-friendly favourites dominate: there are spiced slow-cooked lamb shanks; warming curries; veggie-focused 'thinner dinners'; and easy desserts that may not make it as far as the table, such as apricot, raspberry and coconut crumble or chocolate mint honey pots.

Braza: Authentic Brazilian Barbecue by Andre Felicio is full of vibrant traditional Brazilian dishes that will have you experiencing the carnival atmosphere in the comfort of your own home. With 80 authentic recipes, BRAZA will help you to discover the explosive tastes of Brazilian food and cooking from sizzling Churrascarias, to street food, to family inspired dishes, with an introduction into the Brazilian people and cultures as experienced by Brazilian chef and author, Andre Felicio.

Basics to Brilliance by Donna Hay has a TV series tie in. Here Australia's most trusted and best-selling cookbook author wants to take you from basics to brilliance. Donna believes that, just like anything you want to be good at, mastering the basics is how you build confidence. So, in this book, she's sharing all her favourite, tried and true recipes - think the perfect tender steak, golden roast chicken, crispy pork belly, her nan's sponge cake, and of course the fudgiest brownies! Each basic recipe is followed by clever variations and simple flavour change-ups, so one recipe becomes many and your repertoire naturally grows.

NEW ZEALAND

Edmonds Cookery Book: 69th Edition New Zealand's favourite and bestselling cookbook has been fully revised! The Edmonds Cookery Book has been an essential ingredient in New Zealand kitchens for over 100 years. Full of everyday recipes that are sure to be a success from Afghans to bacon and egg pie, now the New Zealand icon is completely up to date and better than ever. It's not a Kiwi Kitchen without Edmonds.

The Great New Zealand Birthday Cake created by Tim Harper and Murray Thom - 80 cakes photographed, along with stencils and detailed decorating instructions for a whole new generation of kids.

I hope you enjoyed exploring the books that September has to offer. We will continue to update events so be sure to check back for updated links as well as visit our author events page for events scheduled for prior and upcoming releases. Many of these titles will be featured in more indepth reviews - I look forward to sharing more details about September's bounty in the near future.

 

 

 


Pairing whisky with food

lasantaWe've long been familiar with wine pairings on menus, and in recent years beer pairings have become commonplace as well. Now chef Marcus Samuelsson is adding another category: pairing food with Scotch whisky.

Working with iconic distiller Glenmorangie, Samuelsson brings his knack of blending different cultures and cuisines to bear on pairing foods with spirits. In his year-long partnership with the distiller, he's developed ten whisky and culinary matchups. When looking to pair flavors with the richness of a single malt Scotch, Samuelsson avoids heavy meats, turning instead to salmon.  "Glenmorangie is situated on the ocean, so this idea of pairing it with a little heat and salmon, for example, I think is a very very good fit," he says.

The chef feels certain types of Scotch, like Glenmorangie's Lasanta, which is finished in spent sherry casks, can pair well with sweet foods. Samuelsson goes on to explain how the spice levels of different cuisines can be handled to match well with Scotch whisky without either's flavor profiles dominating the conversation.

Learning to love eBooks

 eBook recipe

Hello, my name is Darcie and I'm a cookbookaholic. My friends contemplate the rows of cookbooks lining my bookshelves in stunned silence, yet I don't think I have enough! Few things make me as happy as curling up with a cup of coffee and a cookbook filled with possibilities. My favorite books have receipts, Post-It notes, and torn envelope flaps serving as bookmarks for recipes I love to make or plan to try. The fact that it frequently takes a more than a year before I get around to making a flagged recipe doesn't dampen my enthusiasm for dreaming about another. If I ever attempt Marie Kondo's tidying method, I'm confident that no cookbooks will be sent away, as they all spark joy in my heart.

Until quite recently, I could not say the same for eBooks. I've resisted getting one because I enjoy the tactile feedback from holding a book and turning its pages, whether they are slick like those in Bouchon Bakery or velvety like my well-worn copy of The Cake Bible. But after visiting the EYB Forum's Kindle books topic and seeing great deals on Amazon, I felt it was time dip my toe into the waters. Being a cookbookaholic, one wasn't enough so I purchased two - Pasta by Hand and Baking Chez Moi, both currently $2.99. (I added these and more to the Forum topic.)

Would I enjoy browsing and cooking from an eBook as much as I did a real book? As I perused Pasta by Hand, I was struck by the clean look and ability to change the font size, color, and even typeface. This particular eBook is "page flip" enabled, which replicates the look of turning a  page. It's a nice touch, but browsing through Baking Chez Moi was just as effortless.  I appreciated the links found in the index and table of contents, as both made moving through the book quite easy. 

After playing around with the bookmark tool and other settings, I was ready to try a recipe. As always, the proof is in the pudding - or in this case, Martine's lemon and apple tart. I propped my tablet on the backsplash and began to prep the Sweet tart dough (Pâte sablée), which I reached from a link in the main recipe. As I worked, I become more enamored with the eBook's feature. It was easier to move back and forth between recipes than with a regular book, and being able to adjust the font size meant I didn't have to grab my reading glasses. The only experience that I missed was being able to scribble a note to myself in the margin - but of course I have Eat Your Books as a place to save my notes! I can even share my notes and experiences with others - and check for pitfalls before I begin cooking. 

If you are ready to try eBooks (or are already a convert), it's easy to add them to your Bookshelf. To make it easier to search for an eBook, filter the Library to only show eBooks. If you purchase an eBook for which the hardcover is indexed but there is no eBook linked, let us know before you add it to the Library and we will link it. Just send an email to info@eatyourbooks.com with the details. If you add an unlinked eBook it will not automatically link to the hardcover edition.

Remember to check the Forum topics on Kindle books and other eBooks and post any deals that you discover. 

ATK's post-Kimball plans are all wet

America's Test Kitchen cookbooks 

When news broke that Chris Kimball was leaving America's Test Kitchen and Cook's Illustrated, which he founded more than 20 years ago, people wondered how the brand would change and what the bow-tied star would do. While Kimball has moved on to a new venture ( Milk Street Kitchen), it looks like ATK has opted to sail the high seas.

That's right - America's Test Kitchen is partnering with cruise line Holland America, installing replicas of its iconic television sets on board several cruise ships. Starting next month, ATK will host on-board cooking demonstrations and workshops. But that isn't the only change they're making; the company announced that it is also moving ATK headquarters out of the suburbs to Boston's Seaport District. According to a press release, the new location has nearly double the square footage of ATK's current headquarters and will contain three television studios, multiple photo and editing studios, plus state-of-the-art test kitchens.

This move follows an announcement earlier this week of a new website called Cook's Science. The aim of Cook's Science is "to tell stories about food science by stepping out of the kitchen and reporting from the field." ATK sees this as a logical extension of the company's methodology, which has always been rooted in a scientific approach to cooking. 

BBC may launch a rival show to GBBO

James Martin cookbookFans who were disappointed that Mary Berry wasn't going to stay with The Great British Bake Off as it moves to a new channel will be happy to hear that the BBC is planning a new cookery competition starring Berry along with former GBBO co-hosts Mel Giedroyc and Sue Perkins. Sources state that the BBC have told Berry "that she will be placed at the heart of the corporation's cookery line-up and will be styled as the broadcaster's number one television chef until she chooses to retire." There is also a rumor that former Saturday Kitchen host James Martin is being considered as a replacement for Paul Hollywood on the new cooking program.

The BBC will have to tread carefully as they develop a format for any new competition. Love Productions, which owns the rights to GBBO, accused them of "ripping off" the format to create a show about amateur hairdressers, and the BBC had to pay damages. 

More details about the new GBBO have trickled out after we learned that Paul Hollywood was staying with the show. It's apparently going to be extended to 90 minutes in length, although Love Productions chief Richard McKerrow assured fans that the show would keep its original format. "Bake Off will be produced by the same team, in the same tent, with the same recipe," he said.

Cookbook Giveaway - Sweet Potato Love

Jackie Garvin's newest title Sweet Potato Love shares sixty recipes for this vibrant root vegetable.

Recipes for Lentil, Sweet Potato, and Chipotle Pepper Chili; Strawberry Sweet Potato Bread with Glaze; and Pulled Pork Tacos with Spicy Sweet Potato Slaw are examples of the creative dishes that fill this book.

The book is seasonally organized with lovely photographs and 'sweet tips' sprinkled throughout. Jackie's homey recipes and storytelling make this a fun book to read and cook from.

You can learn more about Sweet Potato Love in our recipe post featuring two dishes you can try now. We're delighted to offer 3 autographed copies of the book to EYB Members in U.S.  One of the entry options is to answer the following question in the comments section of this blog post:

What is your favorite way to enjoy sweet potatoes?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. If you are not already a Member, you can join at no cost. The contest ends October 25, 2016.

 

Recipes from Sweet Potato Love

Jackie Garvin, the author of Biscuits, a title that I reviewed last year, is back with her second single-focus cookbook, Sweet Potato Love. Sixty recipes for every season are featured in this book so that we may enjoy this delicious root vegetable from Spring through Winter.
 
For obvious reasons, we think of cooking with sweet potatoes in the Fall. Many a holiday table reserves a spot for a bubbly bowl of candied sweet potatoes which sometimes receives more attention than the turkey. There is no reason not to partake of the nutritious and tasty sweet potato all year long and in a multitude of ways! 

With dishes like Sweet Potato Chipotle Hummus, Sweet Potato Pound Cake with Meyer Lemon Glaze and Sweet Potato Chocolate Chip Cookies - you will ever look at the sweet potato the same again.
 
Thanks to Jackie and Skyhorse Publishing for allowing us to share two tasty recipes from Sweet Potato Love.  Be sure to enter our giveaway for a chance to win one of three copies of this title.

Sweet Potato Apple Butter
Yield: 4 to 6 pints
 
Sweet potato apple butter isn't just for smearing on biscuits and toasts, although, both uses are mighty fine. Use it as a topping for oatmeal.  Heated, it makes a fancy topping for vanilla ice cream.  Your waffles and pancakes will love it.
 
4 medium sweet potatoes, peeled and cut in chunks
3 medium Granny Smith apples, peeled, cored and quartered
1 lemon, halved and seeds removed
½ cup brown sugar, firmly packed
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon kosher salt
½ cup apple cider
 
Place all ingredients in a slow-cooker in the order listed. Cook on low overnight up to twelve hours.
 
The next morning, or after twelve hours and a good night's rest, remove the lemon.  Puree with an immersion blender.  Keep cooking, uncovered, until desired consistency is reached.  If a smoother texture is desired, add additional apple cider.
 
Ladle into containers and store in the refrigerator for up to two weeks or freeze for up to 6 months.
 
Taste for sweetness and spices.  If it's not sweet enough to suit your taste, add additional brown sugar while the mixture is still hot and the sugar will melt.  As an option, sweeten with honey.
 

Sweet Potato Cornbread
 
Preheat oven to 350 degrees
Yield: one (9 inch) round
 
The notion of sugar in cornbread is enough to send some Southerners on a rant and rampage.  It's one of those things that evoke strong feelings, for some reason. Ordinarily, I don't add sugar to my cornbread but I don't think the world is coming to an end if I hear that my neighbor does.  I added a tad bit of sugar to this recipe to contrast the saltiness of bacon and cheese, the tang of buttermilk and amplify the natural sweetness of sweet potato.  So, the reasons are purely culinary and have nothing to do with tradition. I trust my membership into the Genuine Southerners' Club is still intact.
 
This cornbread is a great pal of soups and stews.  It goes will with most any flavor profile and spice levels. 
 
4 strips of uncooked bacon
1 medium sweet potato, baked and skin removed
2 cups buttermilk
4 large eggs
2 cups medium or coarse ground cornmeal
2 cups self-rising flour
¼ cup granulated sugar
1 cup sharp cheddar cheese, grated
 
Fry bacon crispy in a 9 inch cast iron skillet.  Remove bacon, crumble and set aside.  Don't dare think about discarding the bacon drippings but remove the skillet from the heat so it doesn't burn up.  We will get back to it shortly.
 
Place sweet potato flesh in medium bowl and mash.  Add buttermilk and eggs.  Whisk until mixed well. Set aside.
 
Measure flour, cornmeal and sugar into a large mixing bowl.  Add crumbled bacon and cheddar cheese. Stir until bacon and cheese are coated with cornmeal mixture.
 
Add wet ingredients to cornmeal mixture and stir well.  If mixture is too thick to be pourable, add a tad bit more buttermilk as needed.  It should be thick but pourable.
 
Reheat skillet with bacon drippings (that you didn't discard) until it begins to smoke.  Drop a tiny amount of the batter into the skillet.  If it sizzles, the skillet is hot enough. 
 
Pour batter into hot skillet.  Bake in a 350 degree preheated oven for 45 minutes or until the top has browned to your liking.
 

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