Cooking South of the Clouds - Georgia Freedman

Yunnan is a province in southwestern China with a varied landscape. The snow-capped mountains, rice terraces, lakes and deep gorges - all contribute to its varied cuisine. Travel guides refer to this area as China's wild west. Georgia Freedman, the author of Cooking South of the Clouds: Recipes and Stories from China's Yunnan Province states on her website: "For centuries retreating armies (and persecuted ethnic groups) have climbed up into Yunnan's mountainous country, .... And like the American West, Yunnan is known as a laid-back place, the region with the best weather, the most comfortable lifestyle, and the best vacation destinations."

 

 

Yunnan cuisine is a blend of Han Chinese and other ethnic minority groups in southwestern China and is one of the most delicious places on earth due in large part to its landscape. The region is famous for its mushrooms, hams, pickles, edible flowers, its use of potatoes, and its love of chiles and Sichuan peppercorns.

Yunnan's food is exciting and unfamiliar, but much of it is quite easy to make, using simple techniques already familiar to Western cooks. Each chapter in this captivating book covers a different area featuring that area's core recipes. Complete with profiles of local cooks, artisans, and farmers, as well as stunning on-location photography, Cooking South of the Clouds takes readers on an unforgettable journey through the land of Shangri-La and we are all the richer for the journey.

Georgia's love affair with Yunnan began in Kumming, the capital of the province, with a bowl of noodle soup know as crossing the bridge rice noodles (recipe shared below). Her stories and recipes will no doubt have you falling for this flavorful cuisine and has me eager to order a Yunnan steam pot. I have a number of recipes bookmarked to make - the Meat filled momas, Home-style stir fried pork with garlic chives, Chicken and chestnut soup as well as dozens of others.

This title is one of my top books of 2018. It is spectacular in every way - the recipes are approachable and exciting, the stories and photographs are mesmerizing, and I find myself wanting to curl up on the couch to savor every word.

Special thanks to the publisher, Kyle Books, for sharing the recipe below with our members as well as providing three copies of this title in our giveaway below.

Crossing the bridge rice noodles
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

 

For the Broth:

  • 1 lb. pork bones
  • 1 whole chicken, plus 2 whole legs with thighs and 2 more thighs (about 4 1/2 lbs. total)
  • 1 rack spareribs (3 to 3 1/2 lbs.)
  • 4 whole star anise
  • 3 black cardamom pods
  • 1/4 cup light soy sauce

For the Add-ins:

  • 1 cup lightly packed bean sprouts
  • 1 cup garlic chives cut into 2-inch pieces
  • 8 quail eggs
  • 3 oz. lean pork, such as a boneless chop, very thinly sliced (1/3 cup)
  • 2 oz. Yunnan ham or Spanish Jamón Serrano, very thinly sliced and cut into 1-inch squares (1/3 cup)
  • 3 oz. flavorful mushrooms, such as shiitake or trumpet, cut into thin slices (about 2 tbsp.)
  • 1/2 cup fresh or rehydrated tofu skin, cut into strips about 1/3 inch by 2 to 3 inches
  • 6 oz. Chinese roast pork with crispy skin, thinly sliced and cut into 1- to 11/2-inch squares (1 cup)
  • 3/4 cup chicken left over from making the broth, shredded
  • 2 lbs. fresh or cooked rice noodles (about 8 cups)
  • 2 scallions, both white and green parts, very thinly sliced
  • 4 tbsp. thin golden chrysanthemum petals (optional)

Seasonings on the Side:

  • Light soy sauce
  • Dried Chile Oil (page 276)
  • Dark Chinese vinegar

This gorgeous soup from the city of Mengzi is Yunnan's most famous dish. According to popular legend, there was once a scholar who was studying for his exams on the island in the center of beautiful South Lake, a kilometer's walk from the old town. His wife (whose name is lost to antiquity) brought the scholar food for lunch every day, but it always got cold before she arrived. One day, when she hadn't had time to prepare a full meal, the wife grabbed a pot of rich broth, gathered all the raw ingredients she could find in her kitchen, and made her way to the lake. When she arrived, she realized that the fat in the broth had risen to the top of the pot and solidified, keeping the soup underneath piping hot, and she quickly added all her other ingredients to the bowl, where the heat of the broth cooked them perfectly. The scholar loved the resulting soup, and just like that, a delicious classic was born.

The soup is extremely impressive looking when served, with the ingredients displayed in tiny saucers or arrayed on a plate, ready to go into the bowl of hot broth. But that doesn't mean the dish is difficult to prepare. The key to making this soup in as quick and easy a way as possible is to embrace what is available. If you have a Chinatown nearby, grab some roast pork belly and see if you can hunt down some fresh tofu skin to cut into thin strips or small squares. If Chinese roast meats are not available, American-style bacon would not be out of place. Raw quail eggs can be replaced with a very thin, crepe-like omelet cut into strips. As long as you have five or more ingredients, the rich broth will carry all the flavors and bring them together in a cohesive whole. And as for the broth, if you don't eat pork, go ahead and try making the base with chicken and duck or even some goose. As long as there's plenty of meat-and, ideally, a few kinds of it - you'll end up with something fragrant and ambrosial.

In Mengzi, this soup is assembled in huge bowls nearly the size of a cooking pot. Diners choose how many ingredients they want to add to the broth (restaurants offer sets ranging from ten to twenty different toppings), then load it up with as many noodles as they like. This recipe is adapted to make four slightly smaller portions of soup (to fit in more conventional bowls), but if you have extra-large bowls, try making the original size by using eight cups of broth and twice the amount of noodles called for below. Cooks in Mengzi also keep their broth cooking for months or even years, adding more meat and water every day and building up a base of flavor. When starting from scratch, roasting some of the meat can help approximate the broth's rich, layered flavor. Makes four medium servings.

Preheat the oven to 450°F. Put the pork bones and the chicken legs 
and thighs on a rimmed baking sheet and roast until golden brown, about 25 minutes.

Transfer the cooked meat and bones to a large stockpot, add the ribs, whole chicken, star anise, and cardamom, and cover with 5 quarts of water. Cover the pot and bring to a boil, then reduce the heat to low and continue cooking, covered, at a low boil for 4 to 6 hours (the longer the broth cooks, the more flavorful it will be). When the broth is ready, stir in the soy sauce, then strain out the meat, bones, and seasonings. Reserve 
3/4 cup of the chicken meat, removing it from the bone, to add to the soup. (The broth can be made a day or two before you plan to serve the soup and refrigerated until use.)

Bring a medium pot of water to a boil. Boil the bean sprouts until tender, 1 to 2 minutes, then remove them from the pot with tongs or a perforated scoop, rinse with cold water, squeeze out as much moisture as possible, and set aside. Use the same pot to boil the garlic chives for 30 seconds, then rinse with cold water, squeeze out as much moisture as possible, and set aside. Divide all the soup add-ins into four servings and arrange them in little saucers or on a plate for each diner. Crack the quail eggs into small bowls or saucers, two eggs for each diner. If the tofu skin is folded into tight layers, pull them apart so that they resemble noodles, or cut them into small squares.

When the add-ins are all prepared, bring the broth back to a boil, then quickly divide the broth into four very large, deep soup bowls (4 to 5 cups each). Immediately serve with the rest of the ingredients on the side.

To assemble the bowls, diners should begin by stirring the broth with their chopsticks and adding the raw eggs (which should become wispy in the moving broth), followed by the raw pork or any other raw meats, the ham, tofu skin, mushrooms and any other ingredients that need to be cooked, and then the already-cooked ingredients, such as the roast pork, chicken, and cooked vegetables. Add the rice noodles to the bowl and stir, then garnish with the scallions and the chrysanthemum petals

 

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

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 23rd, 2018.

 

Recipe and photographs from Cooking South of the Clouds by Georgia Freedman, photographs by Josh Wand, Kyle Books 2018. 

Sister Pie by Lisa Ludwinski

"Sister Pie aims to celebrate the seasons through pie
to provide consistently delicious, thoughtful,
and inventive food; to foster a welcoming environment
for employees and customers through transparency,
community engagement, and education."


The above quotation is a part of Sister Pie's mission statement and the reminder of this statement is set out in a flyer that the bakery's employees see every day. The bones of this policy should be a part of how we all live our lives with kindness. 

Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit by Lisa Ludwinski is special not only for the stunning photography and tempting recipes but for the spirit behind this bakery. The shop's focus is on sustainability, paying their employees above-average wages, promotion from within and training plans. They recycle, set monthly water-usage goals, and buy compostable paper goods from a local supplier. There are many other ways that this business is making a difference including their "Pie-it-Forward" program which allows customers to pre-purchase pie slices for anyone to use for any reason. They don't talk the talk, they walk the walk. Lisa is touring in support of this title and her schedule can be found on our calendar

As any good pie primer begins - it all starts with the dough which includes a variety of special crusts such as Cornmeal rose galette dough, Aged gouda pie dough and a Toasted pecan pie dough. A collection of inspirational sweet and savory pie recipes are shared before the "everything else" chapter begins. Here, recipes such as Salted rosemary shortbread, Rhubarb blondies, and Blackberry peach coffee cake, for Jane (not our Jane but former employee) are set out. 

To state that I am in love with this book is an understatement. The book itself and spirit of the author are magical and will provide many delicious bakes as well as feel good moments for years to come.  

Our  takes you inside this gorgeous book and features the following 

 

 

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

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 22, 2018

Extra Helping - EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access our site - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser. For more information see our EYBD Page.

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

We are pleased to share a promotion for Extra Helping: Recipes for Building Community One Dish at a Time by Janet Elsbach, our latest EYBD Book on its publication day. Janet's events are shared on our calendar.

One of the essential ways to show up for people is to feed them. When our son was in and out of the hospital for almost a three month period last year, it would have meant everything to me if someone would have brought over a meal. When your mind and body is exhausted, that basic act - even if it is a take-out pizza - is life giving.

This year when we moved our friend prepared dinner for us which we shared at 9 pm with the moving employees on a make-shift picnic table set up in the garage - it was wonderful. The movers stated no one had ever did that for them - sat and shared a meal after they had been working all day. (Our friend also had bought breakfast sandwiches for us all including the movers and we bought pizza for the guys for lunch. She saved that day and we will never forget that.)

Extra Helping is for anyone who wants to nurture others. With recipes tailored to meet many of the dietary modifications that illness and recovery (not to mention modern life) often entail, as well as suggestions that range from mailing a care package to bringing over a full, hot meal, this title will guide us in the best ways to offer our support.  

In eight chapters, Extra Helping walks the helpful friend through cooking for people who are dealing with illness, recovery, and loss - or celebrating babies, birthdays, and new homes. Personal stories from the front lines of care, shortcuts for the time-strapped, and sidebars full of tips and embellishments round out a collection of over 60 recipes (ingredients given in both volume and weight measurements), aid readers in developing a style of caregiving all their own. The true beauty of this special book is its cause - a portion of the sales will go toward Feeding America.

Our   takes you inside this book with the following 

If you order before February 16, 2019 register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button will appear on the book on your Bookshelf next to the title and will take you to the digital access for this book.

Below are screenshots showing how these features will appear.

 

 

 

 

Special thanks to the publisher, for working with us to bring this exclusive incentive to our members as well as for providing five copies of Extra Helping in our giveaway below.

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

Which recipe in the index would you try first?

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

Uncomplicated by Claire Tansey

Even this cookbook lover admits that there are times when I don't want to think about dinner. Any number of things can throw my carefully balanced juggling act off course. Claire Tansey is an accomplished chef, but also a busy working mom, so she knows the stress that takes over when deadlines are looming but we need to put dinner on the table. In her debut cookbook, Uncomplicated: Taking the Stress Out of Home Cooking, Claire has streamlined classic dishes so that cooking doesn't take more time than it needs to. 

The author knows how to filet a fish or slow roast a duck, but admits that sometimes she is just hungry and wants to make a simple meal to sit down and enjoy with her family. The recipes in Uncomplicated are those that she prepares on the regular. For instance, the Gingery beef and broccoli with cashews that can be made ahead and served up before takeout can be called in. There are over 125 recipes from breakfast to dessert, including dishes for entertaining and the holidays. 

Our   takes you inside this title highlighting the following 

 

 

Special thanks to Penguin Random House Canada for providing the materials for our EYBD Preview as well as three copies of this title in our giveaway below. 

 

The publisher is offering three 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 December 20th, 2018.


Bourke Street Bakery: All Things Sweet - EYBD Book

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser. For more information see our EYBD Page.

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

We are pleased to share a promotion for our next EYBD Book, Bourke Street Bakery: All Things Sweet: Unbeatable Recipes from the Iconic Bakery by Paul Allam and David McGuinness, two chefs turned bakers, who share a love of good food and an appreciation of all things handmade. They also dreamt of opening a little cafe bakery where everything would be made by hand with dedication and love. In the winter of 2004, they realized that dream when they opened their bakery in Sydney and the rest, as they say, is history. I love history that involves cakes, tarts and good work (read about The Bread & Butter Project).

 

The Bourke Street Bakery titles are nothing short of perfection.  How to Bake Perfect Bread, Bourke Street Bakery: The Ultimate Baking Companion and The Bread and Butter Project (Bourke Street Bakery), I've had in my collection since they were published. Right now there are about twenty more bins in the garage to be unpacked from our move and I cannot wait to find these two titles and reacquaint myself with their brilliance.

Bourke Street Bakery: All Things Sweet: Unbeatable Recipes from the Iconic Bakery is a comprehensive guide to baking all things sweet. Step-by-step photography accompanies the triple-tested recipes for the pastries, cakes, tarts, cookies and confectionary that made this bakery famous. This collection represents years of testing, adapting and refining of the recipes, so now readers at home can be sure that  they have everything they require to bake the perfect treat every time. 

Our   will take you inside this title and features the following 

 

If you order before February 4th, 2019, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book.

Below are screenshots showing how these features will appear.

 

Special thanks to the publisher, for working with us to bring this exclusive incentive to our members as well as for providing three copies of in our giveaway below.

The publisher is offering three copies of this book to EYB Members in the US, UK, AU 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 December 17th, 2018.

12 Bones Smokehouse - EYBD

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser.  For more information on EYBDigital see our EYBD Page.

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

We are pleased to share a promotion for our next EYBD Book 12 Bones Smokehouse: An Updated Edition with More Barbecue Recipes from Asheville, NC by Bryan and Angela King, Shane Heavner and Mackensy Lunsford.

 

 
When 12 Bones Smokehouse opened in Asheville, North Carolina, many doubted that it would succeed. From a squat building in a flood plain, the owners were serving up creative barbecue that wasn't 100-percent true to any single region. Yet more than a decade later, 12 Bones is a local institution that rivals the Biltmore Estate in popularity. 

In this newly updated edition of 12 Bones Smokehouse, you'll find recipes that draw inspiration from all over the South (and sometimes the North), from old family favorites, to new recipes invented on a whim. You'll enjoy page after page of the classics as well as 12 Bones' most popular specials and desserts.

Yes, I realize this is a smokehouse cookbook, and the savory food will inspire you to head out in the midst of winter and start up the smoker/grill, but the desserts are equally impressive: Peanut butter-banana upside down cake (I am so making this soon), Midnight pies and the Peanut butter pretzel bars (featured in our EYBD preview) are swoon-worthy, or should that be spoon-worthy? Either way, start your dinner with any of the recipes in this book and invite me over, I'll bring dessert! 

Our takes you inside this book and features the following dishes

 

If you have pre-ordered or order before December 31st, 2018, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book.

Below are screenshots showing how these features will appear. 





Special thanks to the publisher, Voyageur Press/Quarto Cooks for working with us to bring this exclusive incentive to our members as well as for providing three copies of this title in our giveaway below.

The publisher is offering three copies of this book to EYB Members in the US,UK 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 December 16th, 2018.

The Japanese Larder - EYBD Book

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser.  For more information on EYBDigital see our EYBD Page.

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

We are pleased to share a promotion for our next EYBD Book The Japanese Larder: Bringing Japanese Ingredients into Your Everyday Cooking by Luiz Hara. 

A follow-up to Luiz's first book, Nikkei Cuisine, The Japanese Larder is a stunning book that demystifies Japanese cooking by introducing the home cook to a number of key Japanese ingredients and techniques that will transform their everyday cooking. 

Most of us have heard of ingredients such as miso, mirin, tofu and matcha, but how many of us feel confident using these ingredients in our everyday cooking, or beyond the one or two recipes for which we may bought such ingredients in the first place? This title will make those aging ingredients wasting away in your fridge a thing of the past.

Categorized by main ingredient, grab that packet of miso paste from your fridge, buy some ponzu or yuzu from your local grocery store or the ethnic section of your local supermarket, and discover a new world of taste and flavour thanks to the author's delicious recipes.

Want to make your own ramen or udon noodles? Covered.  Soy millk or tofu? Covered. This title is brilliantly done with information to create your own larder of ingredients but also use those that you have purchased. For instance, Mochi pizza with gruyere, wild mushrooms and truffle, Buttermilk and sansho pepper crispy fried chicken, and Banana and kinako doughnuts are just a few examples. 

Our takes you inside this book and features the following dishes

If you have pre-ordered or order before December 31st, 2018, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book.

Below are screenshots showing how these features will appear.

 

 

 



Special thanks to the publisher, Jacqui Small/Quarto Cooks for working with us to bring this exclusive incentive to our members as well as for providing three copies of The Japanese Larder in our giveaway below.

The publisher is offering three copies of this book to EYB Members in the US,UK 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 December 16th, 2018.

Salad Feasts and Swiss Diamond Knives

Salad Feasts: How to Assemble the Perfect Meal by Jess Dennison elevates the salad from a starter or side dish to center stage. One of my favorite comedians has a routine on dieting and salads. It goes something like this "A salad is not food. Oh no, a salad is a promissory note that more food will arrive. When someone asks me what I would like on my salad, I answer Haagen-Dazs." 

Salads do have a bad rap. The salads of yesterday were bland, plain and sad. Not so are those found in Salad Feasts. I could eat a salad every day for the rest of my life for dinner if they were from this book. By simply adding in a handful of toasted nuts, something sweet like sultanas, a few spoonfuls of chewy grains like barley or spelt, then a crumbling of cheese; a salad can start to look a lot more like dinner.

 

Dennison guides you through the art of creating the perfect meal with 65 foolproof recipes that turn salads into flavour-packed, midweek meals. From a quick, 10-minute Radicchio, stilton and pear salad, to the fuss-free Hot and sour chicken in gem lettuce, each recipe provides alternative substitute ingredients that are designed to make your salad-making flexible and easy, no matter the season. Including feasting menus to elevate your salads into occasion-worthy spreads, as well as a basic recipe formula to guide you, these are easy-to-assemble, delicious meals that transform ordinary salads into extraordinary feasts.

Our   provided by the publisher shares the following 

 

 

When you are dicing those vegetables and ingredients for your salad feast, you will need a set of good knives. Swiss Diamond has made quality cookware for decades but did you know they also manufacture knives and other kitchen appliances? The three piece essentials set pictured below is a perfect gift for the new cook. I have been using these knives in my kitchen for the last few weeks and am impressed with the quality, weight and sharpness of each knife. 

Made from the highest-quality German steel and ice hardened for maximum blade strength, these knives will stay sharp through all the slicing, dicing, and mincing you throw their way. Each knife undergoes an 8 stage process of grinding and sharpening, making each cutting edge super sharp and easy to maintain.

The set includes:

  • 3.5" Paring Knife
  • 8" Chef's Knife
  • 8.5" Bread Knife

Hardie Grant is providing three copies of Salad Feasts in our giveaway open to the US, UK, AU and NZ and Swiss Diamond is generously providing one set of the three piece essential set to one of those winners in the US.


Hardie Grant is offering three copies of Salad Feasts to EYB Members in the US/UK/AU/NZ and Swiss Diamond is offering a three piece essential knife set to one US winner. Two of the entry options are to answer the following questions in the comments section of this blog post.

Which recipe in the index would you try first?

Visit Swiss Diamond's web page and leave a comment as to which of their products you would 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 December 14th, 2018.

Crusts by Barbara Elisi Caracciolo

Crusts: The Ultimate Baker's Book by Barbara Elisi Caracciolo shares more than 300 recipes from expert and artisan bakers, covering breads, croissants, flatbreads, pizzas, and pies. Barbara is the founder and owner of Spigamadre bakery in Stockholm, Sweden and the author of the Bread and Companatico website

When I received this book, I was impressed with the depth of information contained within its covers, the beautiful photographs and the range of recipes. There are 300+ recipes from artisan bakers around the world; gluten-free, Paleo, vegetarian, and vegan recipes; complete how-to sections on making your own dough, bread, and pizzas with easy-to-follow instructions; helpful tips and techniques from expert bakers and chefs; culinary histories behind your favorite loaves and pastries; an illustrated catalog of more than 100 grains from around the world and throughout time and still more!

Savory kale-filled buns, Lemon rice pudding pie, Salt-n-Pepa prawn pizza, and Maple pecan pie with bourbon are a few examples of what you will find here. Profiles of bakeries and restaurants (Flour, Otto Pizza, Scoozi) and the bakers themselves (Joanne Chang, Michael Siu) are the icing on the cake. You will get lost in this beautiful book, buy a copy for yourself and for all the bakers in your life. I see a Frissant on my horizon.  

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

Which recipe in the index would you try first?

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

Red Truck Bakery

How do I love Red Truck Bakery Cookbook: Gold-Standard Recipes from America's Favorite Rural Bakery by Brian Noyes, let me count the ways. The stunning photography, recipes that are exciting and new, and the book opens with the author's tale of how John Wayne once made him a tuna sandwich. Hot damn, it doesn't get much better than that. 

This time of year delivers a flurry of books to my doorstep - many are review copies and some are purchased. It's been a whirlwind of work for the last six weeks, more so than usual. So oft times - I open the packages, pile them up and turn to other pressing work deadlines. Something about Red Truck Bakery commanded my attention. I stopped work, took the book to the couch and started reading. I was smitten.

This book has all the charm one would expect from a Virginia bakery with recipes that include Skillet cornbread with pimento cheese frosting, Bourbon sarsaparilla cake with cherries and almonds, and Appalachian pie with ramps and morels. The headnotes make you feel that the author is in the kitchen beside you giving advice on the dishes. 

Brian saw my social media posts and reached out to me to send me some of his products from the bakery. I told him that it wasn't necessary that I was in love with his book and wanted to share how wonderful it was. A few days later two boxes arrived with Bourbon cake (to die for with hints of ginger, lemon and orange), the gluten-free Almond cake (disappeared in less than 24 hours the recipe is in the book), Red Truck Bakery granola (which we all loved), Harvest wheat bread (Andrew demanded a piece with soup the day the boxes arrived and it was incredible toasted with a little peanut butter for breakfast the next day) and last but not least, their Bulldog coffee. 

 

I am a confident baker and cook, and I plan to bake a great deal from this book, but come December I'm treating myself to Red Truck Bakery for my birthday. The orange cake and moonshine cake are calling my name. I've made the almond cake once for a staff meeting and will be making it again this week. So good! Let me tell you how much I love this book, I ordered an autographed copy even though I already had a copy. Brian is touring in support of this title, see his events on our calendar.

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Special thanks to Clarkson Potter for providing the materials for our EYBD Preview as well as three copies of this title in our giveaway below. Special thanks to Brian and Red Truck Bakery for their extraordinary kindness.  

 

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

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 14th, 2018.

"Reprinted from Red Truck Bakery Cookbook. Copyright © 2018 by Brian Noyes. Photographs copyright © 2018 by Andrew Thomas Lee. Published by Clarkson Potter, an imprint of Penguin Random House, LLC."


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