The Cook's Atelier and Mauviel Copper Pot Promotion

Mother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamt of living in France. In 2008, after a mixture of hard work and fate, they founded The Cook's Atelier, a celebrated French cooking school in the heart of Burgundy.

Combining their professional backgrounds in food and wine, they created an international culinary destination. Their debut cookbook, The Cook's Atelier: Recipes, Techniques, and Stories from Our French Cooking School, chronicles their life in Beaune, their charming French village, and their relationships with the region's artisan food producers and winemakers.

Just two and a half hours from Paris via high-speed train, lies the medieval city of Beaune. Blanketed by vineyards, it is sought out by tourists mainly due to the Côte d'Or vineyards and their yearly auction. And in the heart of this idllyic place is The Cook's Atelier adorned in copper pots with a handwritten quote on the window greeting guests that reads: "People who love to eat are always the best people." (Julia Child). 



Inside this stunning book are more than 100 market-inspired recipes, the book - like their school - teaches classic French techniques in a beautiful, approachable way. With more than 200 enchanting photographs, this title is a lovely reflection of the family's delicious world, and an invitation to adopt elements of the French lifestyle at home, no matter where that home may be.

I, being a dreamer, fell in love with the authors' story, their school and their cookbook. The Cook's Atelier is an escape from the madness and mundane filled days to a place where the reader can stroll down the cobbled streets, wicker bags filled with produce from the market to end the journey in a haven of copper cookware and French perfection. 

After the introduction and tutorials on cook tools, we are given guidance in preparing and stocking a French larder with recipes for Herb oil, Flavored sea salts and more. Marjorie and Kendall escort the reader to meet the winemakers, bread bakers, shepherds, gardeners and other charming artisans of their corner of France. The photographs are spectacular, the recipes are cooking lessons in and of themselves, and the book will become one that cooks will turn to time and again. 

The photograph of Marjorie and Kendall above, taken from their website, is the catalyst that tempted me to reach out to Mauviel. A beautiful book such as this needs to be paired with a stunning piece of cookware and Mauviel agreed.

In 1830, in a Normandy village called Villedieu-les-Poêles, which is located near the Mont-Saint-Michel, Mr. Ernest Mauviel established the Mauviel manufacturing company. Villedieu-les-Poêles, "the city of copper", has an 800 year heritage of copper manufacturing. 

Today, Mauviel continues to offer the professional chef, products that are unsurpassed in quality and design. These same products are now also available to household markets. All ranges of Mauviel cookware products bring performance and pleasure to successful chefs and to all those who aspire to become chefs.

For this promotion, we are featuring the Mauviel M'150, Oval 6.9- Quart Copper Cocotte which Mauviel graciously sent to me to review. Just out of the box, I thought to myself, that it was far too pretty to cook with - it needs a pedestal to sit upon and be admired. 

But that feeling was fleeting as the very next day, I made chicken stock from The Cook's Atelier to be used as a base for soup. For a moment using that gorgeous pot, with the cookbook guiding me along, I felt like a French cook. 

Mauviel offers a lifetime warranty for manufacturer's defects and will replace any item with the same or similar product, if the product fails during use another true sign of quality.

Special thanks to Mauviel for providing me with the Mauviel M'150, Oval 6.9- Quart Copper Cocotte as well as offering a cocotte in our giveaway. Likewise, we thank Abrams for providing me with a copy of The Cook's Atelier for review and three copies for our giveaway. Be sure to scroll to the end of this post to enter.

For now, these lovely galettes can be on your table this weekend to bring a little taste of France to your kitchen. 


Baby Leek Galettes with Goat Cheese and Wild Garlic 
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Serves 6

Rustic and beautiful, these galettes are a wonderful beginning to a spring lunch. You can also make this as one large galette and serve it alongside a leafy green salad. Search your farmers' market for wild garlic leaves or fresh ramp leaves, as they complement the freshness of the goat cheese. If you can't find wild garlic or fresh ramps, garlic chives and garlic scapes are good alternatives.

  • 12 to 14 baby leeks, white and light green parts only
  • 3 tablespoons unsalted butter
  • Leaves from 6 sprigs thyme
  • ½ cup (120 ml) dry white wine, such as Burgundy Chardonnay
  • ½ cup (120 ml) crème fraîche
  • Fleur de sel and freshly ground black pepper
  • 1 large egg, beaten
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • ½ recipe Pâte Brisée (recipe follows)
  • Unbleached all-purpose flour, for dusting
  • 1 cup (115 g) crumbled fresh goat cheese
  • Handful of wild garlic leaves or ramp leaves, coarsely chopped
  • 1 large egg yolk
  • 3 tablespoons heavy cream

Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.

Halve each leek lengthwise, then cut them crosswise into thin slices. Rinse the leeks in a large bowl of cold water, swishing to remove any sand. Using your hands, transfer the leeks to a colander to drain, leaving the sand in the bottom of the bowl.

In a large sauté pan, melt the butter over medium heat. Add the leeks, thyme, and ½ cup (120 ml) water and sauté until the leeks are tender, 10 to 12 minutes. Add the wine and cook until the liquid has reduced, 10 to 15 minutes more. Add the crème fraîche and stir to coat the leeks. Season with salt and pepper. Remove from the heat and let cool for 10 minutes. Add the beaten egg and parsley and stir to incorporate. Set aside.

Divide the pâte brisée into six equal pieces. On a lightly floured surface with a floured rolling pin, roll each piece into a round about 6 inches (15 cm) in diameter and ¼ inch (6 mm) thick. Brush off any excess flour with a pastry brush. Arrange the galette rounds on the parchment-lined baking sheet. Divide the leek mixture among the galettes, spreading it in the center and leaving a 1½-inch (4-cm) border. Sprinkle with the goat cheese and wild garlic leaves. Gently fold the border over the leek mixture, overlapping it as you go. In a small bowl, whisk

together the egg yolk and heavy cream. Use a pastry brush to lightly brush the egg wash over the dough. Bake until the pastry is golden and the cheese is just starting to brown, 25 to 30 minutes. Serve warm.

Pâte Brisée
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Makes enough for 2 (9 inch 23 cm) tarts or 16 ( 4 - inch/ 10 cm) tartlets

  • 3 cups (375 g) unbleached all-purpose flour
  • 1 teaspoon fleur de sel
  • 1½ cups (3 sticks/340 g) cold unsalted butter, cut into small pieces
  • ¼ cup (60 ml) ice water, strained
  • 1 teaspoon distilled white vinegar

In a large bowl, whisk together the flour and salt. Add the butter. Using your hands, gently toss to coat the butter in the flour mixture. Scoop the mixture in your hands and gently press the flour and butter between your fingertips until the mixture looks grainy, with some small pieces of butter still visible. Work quickly to ensure the butter stays cold.

In a small bowl, whisk together the cold water and vinegar. Drizzle over the dough and use a fork to gently toss until incorporated. Continue working the dough, gently squeezing it between your fingertips until it comes together and there is no dry flour visible. Be careful not to overwork the dough. It's ready as soon as you can squish the dough in one hand and it stays together.

Divide the dough in half and shape each half into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. Pâte brisée can be wrapped in a double layer of plastic wrap and refrigerated for up to 2 days or frozen for up to 2 months.

The publisher of The Cook's Atelier, Abrams, is offering three copies of this book and Mauviel is provding one grand prize winner a Mauviel M'150, Oval 6.9- Quart Copper Cocotte. This contest is open to members in the US. Two of the entry options are to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?
Which piece of Mauviel cookware would you most like to try?

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 June 23rd, 2018.

Featured Cookbooks & Recipes

EYB wants to make your cooking life easier. Our main focus has always been indexing cookbooks and magazines so you can efficiently search your own collection instead of paging through individual indexes. We also aim to keep members up to date on the best new titles being published. Our latest feature, EYB Book Preview, allows you to view an extract from a growing number of titles, sometimes in advance of publication date. These Previews are full pages that give a great "feel" for each book. They are shown exactly as they appear in the physical cookbook including layout, style, font, photography, and, of course, a sampling of recipes!

Below you'll find our latest EYB Book Previews, plus GIVEAWAYS, and more!

Member Photo of the Week:


Persian Love Cakes from  Sweet by Yotam Ottolenghi & Helen Goh

Photo submitted by raybun Have you uploaded any of your own photos yet? Learn more!

 

Featured Online Recipe:


Strawberry Pie Bars from indexed blog  Joy the Baker

 

EYB Book Previews For Pre-Release Titles:
A selection of full sample pages are available for the following cookbooks soon to be published. Click the book cover or orange EYB Book Preview button to view.
Learn more about EYB Book Previews.

3 recipes from Everyday Monet: A Giverny-Inspired Gardening and Lifestyle Guide to Living Your Best Impressionist Life by Aileen Bordman
Available for pre-order. Release date: June 5, 2018

 

More EYB Book Previews:
A selection of full sample pages are available for the following cookbooks. Click the book cover or orange EYB Book Preview button to view. Individual recipes from already indexed titles can be added to your EYB Bookshelf now.
Learn more about EYB Book Previews.

3 recipes from  Aska by Fredrik Berselius
Please remember Eat Your Book members
receive 30% off Phaidon titles when using the link provided.

 

5 recipes from  The Mushroom Cookbook: A Guide To Edible Wild And Cultivated Mushrooms - And Delicious Seasonal Recipes To Cook With Them by Michael Hyams & Liz O'Keefe

4 recipes from The Complete Plate: 120 Recipes · 30 Meals · A Stronger, Healthier, Happier You by Lauren Klukas
Read more about this book in Jenny's review.

 

 

Cookbooks with GIVEAWAYS!
Each of these featured titles has a current giveaway. Click the blue button for more information on how to enter. For titles that also have an EYB Book Preview, click on the orange EYB Book Preview button to view the available full sample pages.

6 recipes from  Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing by Jerrelle Guy

Enter the Page Street Publishing baking bundle GIVEAWAY! (US only)


4 recipes from  Secret-Layer Cakes: Hidden Fillings and Flavors That Elevate Your Desserts by Dini Kodippili

Enter the Page Street Publishing baking bundle GIVEAWAY! (US only)


3 recipes from  The Taartwork Cookbook: Grandmother's Recipe, Granddaughter's Remix by Brittany Bennett

Enter the Page Street Publishing baking bundle GIVEAWAY! (US only)


3 recipes from  The European Cake Cookbook: Discover a New World of Decadence from the Celebrated Traditions of European Baking by Tatyana Nesteruk

Enter the Page Street Publishing baking bundle GIVEAWAY! (US only)


What's going to be served at the royal wedding?

 Buddha bowl

Prince Harry and Meghan Markle's upcoming nuptials are groundbreaking for many reasons, now including the food to be served as well. We previously reported on how the royal couple chose a non-traditional wedding cake to be baked by Claire Ptak. Now we're learning a few details about the food that will be served on Saturday, which also bucks tradition

While we will not know the details of the menu until a good while after the ceremony,  Windsor Castle's royalchef Mark Flanagan released a teaser of what will be offered at the reception banquet. Keeping with their previous non-traditional choices, the Prince and his bride will forego the usual sit-down wedding breakfast and will instead be treated to trendy bowl dishes and small canapés, much of which will include local produce, including items from the royal gardens, and prepared in the Windsor Castle kitchen. 

"We know the couple wanted us to make sure we used all of the local seasonal produce as much as possible throughout their menu, and this recent good weather is really helping us to achieve that," Chef Flanagan said in an official statement. "(For) all their decisions, we purely made suggestions and the couple… they've tasted everything, they've been involved in every detail."

In addition to the bowl food and canapés, sweet treats including chocolate truffles, crèmes brûlées, and other small bites will be served at the afternoon reception for a large crowd of approximately 1,200 people. Later that evening, a formal dinner, hosted by Prince Charles, will be held at Frogmore House and attended by a more select group of 200 guests.  Millions more people around the world will celebrate vicariously by making our own special dishes to enjoy while viewing the wedding. 

Photo of Big buddha bowl from Great Bowls of Food by Robin Asbell 

Are you a procrastibaker?

 bread

When faced with a task or chore that you need to do but don't really want to tackle just now, what do you do? If you are like a growing number of people, you turn to the kitchen to whip up a batch of cookies, a loaf of bread, or a pan of brownies. Baking to avoid doing other work has its own label - 'procrastibaking,' a mashup of procrastination and baking - and is a popular hashtag on Instagram, says Julia Moskin of the New York Times. 

Writers do it to cope with writers' block, students procrastibake in between cramming for exams, and telecommuters work in baking between tasks when working at home. "Some procrastibakers like to make long, slow recipes that break up the entire day, returning to their spreadsheets or study guides in between steps like proofing, chilling and rising," says Moskin. Others, who use baking as a transition from one task to another, prefer shorter bakes like quick breads or brownies. 

You might think that professional bakers would be immune to the concept, but that's not the case. "I used to beat myself up over it, but I don't anymore," said  Erin Gardner, a cake decorator in New Hampshire. "I think it's part of my creative process, and I just need to submit to it."

Of course there are other ways to procrastinate, but few are as satisfying - or as Instagrammable - as baking. I admit that I've procrastibaked when I should have been cleaning my house and when I should have been working on a writing project. Procrastination may be a bad habit, but at least procrastibaking is tasty. Other methods of procrastinating aren't as satisfying - or as Instagrammable. 

Boqueria

For over a decade New York City's famed Boqueria restaurants have been distilling the energy, atmosphere, and flavors of Barcelona, becoming a place where patrons share excellent wine and exquisite dishes. The Boqueria franchise has now spread to four New York City locations as well as to Washington, D.C. and I remember being in a cab last month driving by one of the locations and thinking I need to eat there (and I hope my copy of the book is waiting for me at home)!

Boqueria is named after the large public market in the Ciudad Vieja district of Barcelona, Catalonia, Spain which claims to be the best market in the world. A bustling market place filled with myriad stalls, bars and restaurants - all in one beautiful location, I am ready to go.

In Boqueria: A Cookbook, from Barcelona to New York, Chef Marc Vidal teams up with restaurateur Yann de Rochefort to tell the story of Boqueria, the restaurant and the food. Spectacular food photography transforms the simple Pan con tomate (Country bread rubbed with garlic, tomato, and olive oil) into something exciting and decadent. Vidal is a magician that gathers potato, egg and ham and churns out a humble masterpiece.

Continuing his wizardry, his portrayal of Barcelona is the catalyst that brings to us the hectic vibrancy of the stalls in the legendary fresh market one moment, delivering seafood dishes so tempting we can almost feel the sea breeze coming off the Mediterranean and splurging on desserts and drinks, the next. The book is organized by chapters as follows: The Classics, Salads, Eggs, Vegetables, Rice & Noodles, Seafood, Meat & Poultry, Desserts, Drinks and Bases with recipes that range from the simplicity of the appetizer shared below to a Spanish seafood platter with salsa Espinaler that is approachable and impressive. The measurements in this title are given in volume but oddly enough the seafood platter recipe also contains weight measurements. 

Boqueria also swings open the kitchen doors to reveal the fast-paced life of the restaurant, offering exciting glimpses of the locales that inspire it: the bars, markets, and cervezerias of Barcelona. Overall, this book will immerse the reader in the cuisine of Spain without a stamp on a passport or a visit to one of the restaurants - although I surely plan to do so on my next trip to New York.

Currently, the author has one book event this weekend.

Special thanks to Bloomsbury for providing me with a copy of this book for my review and for offering three copies to our members in the US and Canada in our contest below. EYB will provide one copy to members outside those two regions. 

 

DÁTILES CON BEICON 
Bacon-Wrapped Dates
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Makes as many as you like

Prep 20 minutes

Total 45 minutes

Four ingredients-one outstanding appetizer. These simple crowd-pleasers are so good that we haven't messed with them since we dished them out at our first friends and family pre-opening meal. Every single diner raved about these that first night. Ten years on, they still love them. Sweet dates and salty bacon are delicious enough on their own, but we stuff the dates with pungent Valdeón blue cheese and tender Marcona almonds for a knock-out punch of flavor.

You can make as many or as few of these as you'd like. Our Upper East Side prep cook, Rosa, made 25,383 of them last year! They're a great party dish as they're so quick to prepare. You can make them ahead of time and just pop them in the oven when you're ready to serve.

We enjoy a good date. We politely pass on the drier standard versions and opt for the bigger, sweeter varieties. Medjools are best, but Deglet Noors work too.

  • Medjool dates
  • Marcona almonds, roasted and salted
  • Valdeón cheese, or other mild creamy blue cheese, such as Gorgonzola
  • applewood-smoked bacon (½ slice per date)

You will need:

small skewers. We use 1 for every 3 dates, but you can skewer the dates individually or in pairs if you prefer. Soak the skewers in water for at least 30 minutes.

Preheat the oven to 400ºF. Line a half sheet pan with foil.

Cut a slit lengthwise in a date and pull out the pit. Put 1 almond inside the date, then spread ½ teaspoon cheese in the cavity. Close the date around the stuffing, completely sealing the edges as tightly as possible by pressing the cut edges of the date together. Wrap half a slice of bacon tightly around the date; the slice should overlap itself by at least one full rotation. Repeat to make as many as you'd like.

Place three bacon-wrapped dates side by side, close together. Insert a skewer through them. Repeat with the remaining bacon-wrapped dates.

Place the skewers on the prepared pan, spacing them an inch apart. Bake, turning once, until the bacon is evenly browned and its fat is rendered, about 12 minutes each side.

 

The publisher is offering three copies of this book to EYB Members in the US and Canada. EYB will sonsor one winner outside those two regions.  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 June 21st, 2018.

Edward Lee's unlikely journey

Buttermilk GraffitiEdward Lee is a multiple James Beard award nominee, chef/owner of several restaurants in Louisville, Kentucky, and has been on both "Top Chef" and "The Mind of a Chef." His first cookbook, Smoke & Pickles: Recipes and Stories from a New Southern Kitchen, was an EYB Pick and has received a four star rating from EYB Members. Lee has just released his second cookbook, which is far more than a mere collection of recipes, titled Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine.

A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. He spoke to chefs across the nation, including many small entrepreneurs as well as more well-known names. In addition to the stories, Lee developed forty recipes that highlight the great evolving story of American cuisine. 

As Lee was flying from stop to stop on his author tour in support of the cookbook, he carved out time to talk to the Atlanta Journal-Constitution about why he wrote 'Buttermilk Graffiti' and how it relates to his own journey from Brooklyn to Kentucky. One item that piqued the curiousity of the interviewer was that there are no photographs to accompany the recipes in the book. This was not an oversight, says Lee. 

The first reason he gives for not including pictures is a nod to old-school cookbooks, but the more important reason stemmed from the comments he received from readers of his first cookbook. "They would send me a picture of their meal and say they really liked the recipe but it didn't come out as pretty. That upset me, because they said it tasted good. And they put all this effort and joy into it, then somehow they felt like a failure because it didn't look like the work of a food stylist and a professional photographer."

Three recipes from 'Buttermilk Graffiti' accompany the interview: Korean Doughnuts (Hoedduck), Pollo a la Brasa, and Green Ají Sauce. Lee's author tour continues through June, so check out the EYB Calendar of Cookbook Events to see if he is coming to a location near you. 

In Good Company - Corbin Tomaszeski

Corbin Tomaszeski was raised on a farm outside of Edmonton, Alberta where one of his earliest memories is the smell of baking bread in his grandmother's kitchen. With nearly three decades of culinary experience, he has worked at some of the world's largest hotels and was the host of several Food Network shows. When not working or volunteering for charities, he spends time with his wife and three sons at their home in Toronto.

In Good Company: Easy Recipes for Everyday Gatherings, his debut cookbook, he celebrates his philosophy of food, fun, and family. Filled with approachable dishes and beautiful photographs, this book is definitely a keeper. These are dishes we as cooks would love to share with family and friends. Who wouldn't love Mini Dutch babies, Hazelnut s'more and banana pancakes, Baba's pierogi, Potato and corn chowder with smoked paprika and puffed wild rice, or Banana and dark chocolate bread pudding? For special occasions, we have recipes for Fennel and pistachio crusted lamb rack or Cedar-planked pork tenderloin with pineapple and onion relish. Elevated comfort food that is sure to impress guests and please our family at the same time is the best way to describe the recipes here. 

I particularly love the trio variations that the chef provides for some recipes such as the Cookie whoopie pies below or Ploughman's lunch three ways, Stress-free meals three ways and so forth. Corbin finds the perfect balance of elegant meets homespun fare and I am excited to start cooking from In Good Company.

Thanks to Figure1 for providing me with a copy of this book for review and for sharing this the fun recipe below with our members. Scroll to the bottom of this post to enter our giveaway open to US and Canada. 

 

Cookie whoopie pie
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Traditionally, whoopie pies are made by sandwiching a meringue-style frosting between two soft, cake-like cookies. My version is more like an ice-cream sandwich made with highly addictive cookies. This may be an unconventional dinner party dish, but trust me, nothing lights up people's eyes quite like cookie sandwiches.

Serves 4

Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1 1/4 cups oatmeal
  • 3/4 cup chocolate chips
  • 3/4 cup chopped pecans
  • 2 cups vanilla ice cream
  • 3/4 cup Oreo cookie crumbs

Method

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, combine butter and brown sugar and beat until light and fluffy. Add egg and vanilla and beat until smooth.

In a medium bowl, combine flour, baking powder, baking soda, and salt and mix well. Add dry ingredients to the butter mixture and beat until just combined. Add oatmeal, chocolate chips, and pecans and beat until just combined.

Scoop 8 large balls of cookie dough onto the prepared baking sheet, 2 inches apart. Using a fork, gently flatten the cookie dough to a 1/2-inch thickness. Bake for 12-15 minutes, until golden. Remove from oven and set aside to cool completely.

To serve, scoop 1/2 cup ice cream onto the flat side of four cookies. Top with another cookie and roll each sandwich in the cookie crumbs.

Variation 1: Cookie Whoopie Pie with Toffee and Dried Cherries

Replace the nuts with dried cherries and replace the chocolate chips with crumbled toffee.

Variation 2: Cookie Whoopie Pie with Cream Cheese and Orange

Replace the ice cream with 1 cup whipped cream cheese mixed with 1 Tbsp icing sugar and 1/2 an orange zested.

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 June 20th, 2018.

May 13th Kindle Deals

Act quickly if any of these cookbooks interest you, as I'm not sure how long they will remain on sale. If you are new to this post, please check the "may be ending soon" for great sales from last week that are still valid as of this posting.  I will update during the week and re-share on social media so check back.

AU members - there are not many deals right now but this link will take you to several titles for 4.99

UK members - cookbooks currently on sale for £0.99 to £4.99 each - click this link to scroll through these sales. Some great titles and too many to list.  

CANADA

US

Newer additions

Titles that seem to remain at a great price

Sous vide's surprising history

 Sous vide salmon

When you think of sous vide cooking, you probably conjure images of fine-dining restaurants and cookbooks like Modernist Cuisine and Under Pressure. Although the world's top chefs have embraced the technique, sous vide cooking goes back much further than the recent interest. Most people credit two French chefs - Bruno Goussault and George Pralus - with developing and refining the technique, but there is at least one person who was working on it decades before them.

Ambrose McGuckian, a retired Army colonel, started cooking meat and vegetables in sealed plastic pouches immersed in a water bath back in the mid 1960s. After retiring from the military, McGuckian was hired by the company W.R. Grace to develop a cost-efficient method to improve hospital food. McGuckian's strategy was to cook meals in sealed pouches to specific temperatures, after which the food could safely be refrigerated for up to 60 days, then heated as needed in a microwave oven. 

The flavor of this food was superior to that of frozen or processed meals, and it saved the hospitals money on food preparation and involved less waste. McGuckian and W.R. Grace patented the system, which they named A.G.S., although it isn't clear if the French chefs who were working on the issue in the 1990s had ever heard of it. Now that the equipment needed for modern sous vide cooking is no longer prohibitively expensive, people have embraced the method for precision cooking. 

Photo of Sous vide teriyaki salmon from Simply Recipes by Elise Bauer and Emma Christensen

Jenny v. Modernist Bread - Emile Henry Giveaway

A little over a year ago I shared with you The Making of a Cookbook Collector, the story of how my love of cooking and baking blossomed into a full blown obsession. While I have always been a fearless cook and baker, I've never deeply delved into the art of creating bread. Sure, I have baked a loaf or two, but my goal is to learn everything about bread from the starter to the shaping - to the perfect crumb and crust - and that is where Modernist Bread: The Art and Science by Nathan Myhrvold and Francisco J. Migoya comes into play. 

Modernist Bread is a guide to the science of bread baking (see this article for more information)  and follows in the footsteps of Modernist Cuisine which is also indexed for our members.  Modernist Cuisine shares science-inspired techniques for preparing food that ranges from the otherworldly to the sublime and our shows a brilliant look inside. For those who want to begin exploring these sets, the Modernist Cuisine at Home is a perfect stepping stone. The Cooking Lab is working on their next project - Modernist Pizza and I am hoping for a Modernist Pastry set soon! 

Back to bread, ourprovides a beautiful look inside Modernist Bread and each volume of the five book set is indexed as follows:

At the moment, we are in house limbo. We will finally have our house on the market this coming week and if all goes well, we will be moving within the next two months or sooner. When I am in my new home, I will begin my deep exploration of bread using Modernist Bread and a number of wonderful products from Emile Henry including this gorgeous Bread Cloche

Founded in 1850, and located in Marcigny, a small town in the province of Burgundy, France, Emile Henry has established a worldwide reputation for manufacturing the finest quality ceramic ovenware, gourmet cooking products, and bakeware products. Still owned and operated by the Henry family, the company today manufactures all of their new cooking products from Burgundy clay using their proprietary High Resistance Oven Ceramic state-of-the-art manufacturing process. 

Their products are not only beautiful but durable. Specifications are as follows:

  • Burgundy clay evenly and slowly diffuses cooking heat to the very center of the cooking dish. Food is cooked evenly, which brings out the flavors and aromas. Burgundy clay has superior heat retention properties which keep food hot and more flavorsome when resting on the dining table or on a kitchen sideboard.
  • All Emile Henry products are direct freezer-to-oven. They exhibit extraordinary thermal shock properties. They go under the broiler and in the microwave.
  • Emile Henry products do not chip or crack easily. One can cut directly on the surface without scratching or damaging the product.
  • The surfaces do not trap and hold baked on or burnt food. Cleaning is remarkably easy. All Emile Henry products can go in the dishwasher.
  • There is no lead or cadmium in their products, all of the glazes meet California Prop 65, and all of the products are 100% food safe. Offered in a large variety of colors, the glazes will not craze, discolor or fade over time.
  • All Emile Henry products carry a limited household ten (10) year warranty against breakage due to defective workmanship.

There are certain brands that signify class and craftsmanship and Emile Henry is certainly one of those. I love the Bread/Potato Pot and use it often to make roasted potatoes - so easily to flip the pot instead of using a spatula to turn potatoes over to roast evenly and not to mention the stunning factor when serving as these gorgeous products go from oven to tabletop in style. Emile Henry's Baquette  and Bread Cloche are going to accompany me on my journey through bread baking and I hope that you will follow along. 

This is a project I am extremely excited to begin and I feel that working my way through Modernist Bread will be the equivalent of a culinary course in bread. The team behind Modernist is offering me their support and I hope that you will also cheer me along. Those who live nearby may be the recipient of loaves of incredibly fresh baked bread! All my posts on this series will be tagged #modernistbread. 

To celebrate this project, Emily Henry has generously offered one of our members a beautiful Bread Cloche for your baking needs. To enter scroll down to our giveaway which consists of the cloche only, please support our sponsors for these giveaways by completing all the entries where you can. 

 

Emile Henry is offering one cloche 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 Emile Henry product would you like to 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 June 18th, 2018.

Special thanks to Emile Henry for providing me with two of their stunning products for my Modernist Bread project and for providing a cloche in this giveaway. I own Emile Henry products and highly recommend this brand for its quality, craftsmanship and beauty.

I purchased Modernist Bread for purposes of this project and this set of books is not a part of the giveaway. 

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