Cooking in Color - 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 EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser.

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

We are pleased to share a promotion for our next EYBD Book, Cooking in Color: Vibrant Plant-Forward Recipes from the Food Gays by Adrian Harris and Jeremy Inglett, today on its publication day. 

Fresh, plant-forward recipes, plus colorful photography with camera and styling tips for enviable food photos are shared in this book. The authors have found growing popularity on social media by sharing not only wholesome, delicious recipes, but also rich, colorful food styling and photography.

 

The authors don't strictly focus on vegetarian, but they appreciate the versatility and beauty of fresh produce and incorporate the brilliance of its color into all their dishes with garden-fresh herbs, crisp vegetables, and vivid fruits. Speaking as someone who deals with food photographs and Instagram, the most popular photos are always those bursting with seasonal produce. Brown food might taste good, but it isn't very photogenic.

Adrian and Jeremy's recipes and photography tips inspire the reader to cherish the cooking process and treat mealtime as a moment to reflect and connect with the world around them. Even if you don't photograph your food, you still want to present it beautifully and The Food Gays have that covered. 

Our   takes you inside this book and features the following 

If you have already bought Cooking in Color: Vibrant Plant-Forward Recipes from the Food Gays or do so 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.  

 

 

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

Which recipe in the index would you try first?

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

The Karachi Kitchen

The Karachi Kitchen: Classic and Contemporary Flavors of Pakistan by Kausar Ahmed brings the diverse cuisine of this area of the world to our kitchen. Drawing influences from across South, Central, and West Asia, the food of Karachi is as varied as its people. 

Acclaimed Pakistani chef, food and prop stylist, and educator Kausar Ahmed has curated and created unique, mouthwatering recipes in this gorgeous one-of-a-kind cookbook. As you savor Masala fish or devour Khao suey, discover a whole new world of flavor through the culinary arts of a multi-cultural region that sits at the intersection of South Asia.

The author has a number of events including classes which we have outlined on our calendar see if she is in your area to attend a class like no other. 

For a glance inside this book our  features the following dishes in our  :

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

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 7th, 2018.

Wild Bread - Flour - Water - Air

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

 

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

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

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

 

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

Which recipe in the index would you try first?

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

Southern Baked - Promotion and Giveaway

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

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

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

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

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

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

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

 

 

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

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

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

 

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

Which recipe in the index would you try first?

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

John Boos Board and Bites on Boards

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

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

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



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

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

 

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

Which recipe in the index would you try first?

Which Boos product would you like to own?

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

Nandita Godbole - Ebook Giveaways



Nandita Godbole is the voice behind the website, Curry Cravings, where she shares her expertise in Indian cuisine. She is also the author of several books on Indian cooking and today I am sharing two titles with you.

Nandita pulled from her grandfathers' teachings to share the fundamental building blocks of the Indian cuisine in Crack The Code: Cook Any Indian Meal with Confidence. Here she demystifies the seemingly complex Indian cuisine to make it easy and effortless for everyone. Two dozen recipes that showcase the roles of spices & ingredients, highlights the importance of layering & balancing flavors, and most notably, includes fool-proof techniques to build essential taste profiles for delicious Indian as well as Indian-inspired dishes.

Our second title today is Not for You: Family Narratives of Denial & Comfort Foods, Book One, Nandita's first food fiction and fourth cookbook on Indian food, which shares a heartwarming tale inspired by family lore about conquering public and private versions of 'denial' and how food became integral to shaping identities.

The author shared links for two recipes from this title that can be found here Chickpea gravy pithla and Quick puffed rice mix murmurya. Be sure you add those two recipes to your bookshelf. 

Nandita is offering five iBooks of each title, US based, and five copies of each book worldwide on GooglePlay (requires a gmail.com account). Please enter below.

The author is offering offering five iBooks of each title, US based, and five ebook copies of each title worldwide on GooglePlay (requires a gmail.com account). One of the entry options is to answer the following question in the comments section of this blog post.

What is your favorite Indian dish?

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 January 27th, 2018.

Les Abats - Michel Roux Jr

Celebrated chef, Michel Roux Jr, author of many cookbooks on the art of French cooking, feels like we are missing out by shying away from offal. "Don't be afraid of offal. Some of the greatest of all French classics involve organ meats such as brains and sweetbreads", he encourages. He doesn't understand Americans reluctance to utilise every part of the animal as offal is an integral part of French and world cuisine.

Les Abats: Celebrating the Whole Beast, his latest book, attempts to ease us into the advantages of cooking with every inch of the animal. The recipes range from the simple sweetbreads his mother fed him as a child, to the more complex dishes such as those served at his award-winning restaurants. The two-star Michelin chef, begins with the joy of offal from the sea before moving onto poultry, pigs, cattle, sheep and lamb later in the book. There is also a selection of side dish recipes such as chutneys, mayonnaise and salads.

As with Michel's other titles, these recipes reflect French cuisine at its best. There are no photographs in the book which might have been helpful for us who still fear the offal. 

Special thanks to the publisher for sharing the Bone marrow croquettes and Beetroot ketchup with our members today as well as for providing three copies of this book in our worldwide contest below. 

Bone Marrow Croquettes
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Bone marrow is extremely nutritious as well as being very good to eat. It had fallen out of favour but has seen a big surge in popularity in recent years so is much easier to get. I love these croquettes as a snack with a drink, or they make an excellent garnish to serve with roast beef.

Makes 16 croquettes

  • 600g trimmed bone marrow, cut into long pieces
  • 1 sprig thyme
  • 2 bay leaves
  • 120g butter 
  • 400g white mushrooms, very finely chopped 
  • 2 shallots, peeled and chopped 
  • 2 tbsp chopped flatleaf parsley 
  • 300ml milk 
  • 80g flour, plus extra for dusting 
  • Dijon mustard 
  • 2 eggs, beaten 
  • 600g fine breadcrumbs
  • vegetable oil, for deep-frying
  • salt and freshly ground black pepper

Put the pieces of bone marrow in a bowl of cold water and leave them to soak for a couple of hours. Transfer them to a saucepan of fresh water and add the thyme and bay. Bring the water to a simmer and cook the marrow for 5 minutes. Refresh it in iced water, then drain. Cut the marrow into 16 x 1cm cubes, then roughly chop the rest.

Melt 40g of the butter in a frying pan. Add the mushrooms and shallots and cook until the pan is dry. Lightly season with salt and pepper and add the parsley, then set aside.

Bring the milk to the boil. Melt the remaining butter in a separate pan, then add the 80g of flour and stir to make a roux. Gradually whisk in the milk to make a béchamel and cook for 10 minutes. Set the sauce aside to cool, then fold in the mushrooms and shallots and the chopped bone marrow. Keep the cubes for later. 

Check the seasoning, then spoon or pipe the mixture into silicone moulds approximately 3cm deep, the shape of your choice. This should fill about 16.

Push a marrow cube into each one, followed by a dab of Dijon mustard, then cover with more of the mix. Place the croquettes in the freezer until hard, then press them out of the moulds.

Roll the croquettes in flour, then beaten egg and finally breadcrumbs. Half-fill a large saucepan or a deep-fat fryer with oil and heat the oil to 180°C. Fry the croquettes a few at a time until crisp and hot inside. Serve with beetroot ketchup

Beetroot Ketchup
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

I serve this with the bone marrow croquettes on page 132, but it is also great served with grilled meat.

Makes 1 large jar

  • 1 tsp sunflower oil
  • 1 red onion, peeled and chopped
  • 60g button mushrooms, chopped
  • |50g demerara sugar
  • 2 tsp sea salt
  • 1 tsp chilli powder
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 160ml cider vinegar
  • 400g cooked, peeled beetroots

Warm the oil in a saucepan and add the onion and mushrooms. Sweat them until they are tender and any liquid has evaporated.

Add the sugar, salt and spices, continue to cook for 2-3 minutes, then add the vinegar and beetroots. Simmer for 10 minutes, then tip everything into a food processor and blitz until smooth.

Pour the ketchup into a sterilised jar and leave it cool. You can then store it in the fridge for up to a couple of weeks. 

 

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

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 27th, 2018.


Cook. Better. recipe, review and giveaway

Cook. Better. by Nikki Werner and Brandon De Kock is not a book covering the basics. It is a book devoted to seasoning, knife cuts, techniques, tricks and tips to make everything we cook from the basics to more complex dishes - better. 

For instance, the Macaroni cheese recipe we're sharing today recommends that we rinse our boiled macaroni for a more defined macaroni and cheese. I've been doing that for a decade and when I wrote that in a recipe folks thought I was clueless. As the unofficial queen of macaroni and cheese, I have made variations of this dish hundreds of times and through years of experimenting I found that by rinsing the pasta it provided two things 1) it stopped the cooking process because no one likes mushy pasta and 2) it keeps the sauce from clinging to the pasta and becoming what I technically refer to as gloopy. This book shares tips such as this one so that others don't have to experiment for years to find perfection, they can cook better now. 

The secrets to delicious food from obtaining the maillard reaction to the various stages of cooking a sofrito for maximum flavor are covered. When I first began making bolognese, I inadvertently rushed it. Now just cooking the sofrito can take up to thirty minutes, adding the tomato paste another ten minutes - all that time cooking to a perfect dark hue adds infinite flavor. This is the type of information you will find in Cook. Better. Broken down by technique and ingredient from Garlic to Tenderness to Heat to Chocolate, each chapter delivers all the facts we need to make the best tomato sauce to the perfect mashed potatoes with myriad photographs including step-by-step photos to assist with technique.

Special thanks to the publisher, Sieeking Verlag, for sharing the recipe for Macaroni cheese and for providing two copies of this guide to better cooking to our members worldwide. Scroll to the bottom of this page to enter our contest. 



Macaroni cheese: 
A maccie cheese to feed an army. It's very cheesy and very rich.

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

need to know

  • Undercook in the beginning: Undercook the macaroni so it can still absorb some of the sauce and cook during baking without becoming flabby.
  • Don't overcook at the end: Don't bake the macaroni cheese for too long or at too high a heat or the cheese sauce will look curdled.
  • I like to use a pale Cheddar in the sauce and a yellow one on top, but that's just me! - N

Ingredients

  • 100 g (3½ oz/½ cup) butter
  • 100 g (3½ oz/1 cup) flour
  • 1.4 (47 fl oz/5 cups) litres fresh full-cream milk
  • 500 g (1 lb 2 oz/4½ cups) mature Cheddar cheese, grated 
  • sea salt and white pepper 
  • 500 g (1 lb 2 oz) macaroni

1. Preheat the oven to 190˚C (370˚F).

2. Make a white sauce (page 118) in a large pot, using the quantities of butter, flour and milk listed above, and boil for 5 minutes. Adjust the heat and stir to prevent it scorching or sticking to the bottom of the pot while boiling.

3. Take the sauce off the heat and stir in 320 g (11 oz/3 cups) of cheese until it's all melted. Season well and set aside.

4. Bring a large pot of salted water to a rolling boil, add the macaroni, bring back to the boil and cook for 5 to 6 minutes-it should be slightly underdone.

5. Tip into a colander and drain well. Return the pasta to the pot and fold through the sauce.

6. Tip the mixture into a baking dish (we use one that measures 25 x 25 cm/10 x 10 inches, and 5 cm/2 inches deep), smooth out so it's even and sprinkle with the remaining grated cheese.

7. Bake on the middle rack of the oven for 15 minutes, then briefly switch to grill until the top is golden brown and bubbling. Feeds 6

If you like your maccie cheese noodles defined, rinse your macaroni! Earlier we said don't rinse pasta, but in this case cold water stops cooking pronto and prevents the pasta from bonding with the sauce. 

My friend Woz reckons maccie cheese ain't maccie cheese unless it has bacon inside and tomato on top. If you agree (and I sometimes do), fold your fried, chopped bacon bits through the macaroni with the sauce (step 5) and lay thin slices of tomato over the cheese topping just before baking. - B

Hmmm … total nostalgia: my mom used to add a sprinkling of dried basil to the tomato

 

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

Which recipe in the index would you like to perfectf?

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 January 27th, 2018.

Vegan Recipes from the Middle East

Many cultures blend together to make up the melting pot that represents the food of the Middle East. Generations of  Iranian, Israeli, Armenian, Kurdish, Greek, Cypriot, Azerbaijani and Turkish cooks, as well as other nations, join together as the foundation of this varied and vibrant cuisine.

One constant among these people are the reverence and respect they have toward cooking with food that comes from the earth.

In Vegan Recipes from the Middle East by Parvin Razavi, vegan cooking blends natural culinary delights from various cultures with a contemporary approach to deliver dishes that will please the modern cook. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries with beautiful photographs to boot.

The dishes of the following countries: Iran; Armenia; Syria, Lebanon, Jordan; Egypt; Morocco and Turkey are the focus of Parvin's recipes. The book is organized in chapters for each country with a focus on the mezze style of cooking and serving. It is not unusual for up to ten dishes to be prepared for one meal in the Middle East and they are all served together. There is no designation of courses - everything is brought to the table to enjoy. I love this type of celebration that sets out myriad dishes so that guests can explore and share. 

The Crispy saffron rice and Orange and coriander relish were two dishes I tried several months ago and they were perfect, especially the relish.  I love the sweet and sour combination that added a bright note to our chicken dish (of course, this relish would be good with any number of vegan dishes such as rice or lentils).

Special thanks to the publisher for sharing the recipe below for Stuffed aubergines with walnut and pomegranate with our members today as well as providing five copies of this book in our contest for members worlwide. Scroll to the bottom of this post to enter.

Stuffed aubergines with walnut and pomegranate
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Preparation time: 30 minutes
Cooking time: 1 hour

  • 2 aubergines
  • 2 medium-sized onions, chopped
  • 1 garlic clove, crushed
  • A little oil
  • 500 g ground walnuts
  • 3 tbsp pomegranate syrup
  • 250 ml water
  • Salt and pepper
  • 100 g approx. Pomegranate seeds
  • Juice of 1 lemon
  • A little parsley, for garnishing

1. Halve the aubergines, place in a generous amount of salted water and steep for half an hour.

2. Sweat the onions in a pan with some oil until transparent and add the garlic.

3.  Add the walnuts and pomegranate syrup to the saucepan and slowly bring to the boil with the water.

4.  Season to taste with salt and pepper and simmer on a low heat for 45 minutes, stirring regularly.

5. Add the pomegranate seeds and continue to simmer for another 15 minutes, stirring constantly.

6. Remove the aubergines from the water and wipe well with a clean cloth.

7. Cut into each aubergine flesh twice lengthways and saute in a heated frying pan for 2-3 minutes on each side.

8. Add the lemon juice to the pomegranate and walnut mixture, and spread on the aubergines. Serve with pomegranate seeds and a little parsley as a garnish.

Tip: The nut and pomegranate filling can also be supplemented with 150-200 g strips of seitan and served with rice.

 

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

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 21, 2017.

Chicken on the Menu - Review, recipe and worldwide giveaway

Chicken on the Menu by Luc Hoornaert and Kris Vlegels shares sixty recipes from famous chefs - such as Bocuse and Georges Blanc - for one of the most versatile proteins - chicken.

Full page photographs of the dishes, portraits of the chefs featured, and narrative on the background and history of the recipes - all weigh in to make this a full tutorial and go-to reference for cooks of every level.

Recipes range from a Pulled Chicken Sandwich, Tandoori Pollo in Pancetta to Chicken in Pig's Bladder - reflecting the full range of down-home - to global - to upscale fine dining type dishes. The inspiration alone gathered from the pages of Chicken on the Menu is priceless.

Measurements are given in metric weight and you will need to be able to follow sparse instructions at times. For example, there is no recipe for dashi stock which is an ingredient in the recipe we're sharing today but a search using our online recipe feature delivers an index recipe from Serious Eats to utilize. A bit of ingenuity will assist in completing recipes with no problem. 

Most of us have heard the question - which came first - the chicken or the egg? In this case, Chicken on the Menu was written first - followed by Egg on the Menu (which will be the subject of a promotion this week as well.) Both books are beautiful and are welcome additions to my library.

Special thanks to Lannoo, the publisher, for sharing the recipe for Mizutaki for our members to try now along with offering two copies of this title to our members worldwide. Please be sure to enter our giveaway below.

Mizutaki
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Ingredients       

1 litre dashi stock
3 boneless chicken thighs
optional: a piece of white fish and some crustaceans
50 g tofu
1 spring onion, finely chopped
a couple of shiitake, sliced
1 onion, shredded
1/4 Chinese cabbage, washed and cut into strips
1 carrot, sliced
1 carton of enoki mushrooms, wiped and with roots removed
20 g spinach leaves

For the sukiyaki sauce

200 ml mirin
100 ml sake
200 ml soy sauce
80 g sugar

Heat the dashi stock with some of the sukiyaki sauce.

Cut the ingredients into similar sizes so that they will cook at about the same rate.

Boil all the ingredients in the stock, in order of cooking time -  i.e. the chicken first and the spinach last - so that all the ingredients are cooked properly.

 

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

Which recipe in the index would you like to try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. Please be sure to check your spam filters to make sure you 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 October 8th, 2017. 

 



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

Archives