Gnocchi, Solo Gnocchi by Christine Y. Hickman

Cookbook lovers are a discerning group with high expectations that must be met for a title to enter our coveted collection. Some of us shy away from restaurant books and others only collect those high-end tomes. The criteria for the type of books we enjoy varies as much as our individual personalities.

Single-subject books can be a hard sell but seem to be experiencing a resurgence of late. A well-done single-subject title researches, works through the intricacies of a recipe and provides us with the technique and knowledge we need to master that particular dish. Such a title is Christine Y. Hickman's Gnocchi, Solo Gnocchi: A Comprehensive Tribute to Italy's Other Favorite First Course.



Christine is the voice behind the Gnocchi Sonomarcella website and is an experienced teacher, caterer, and writer who divides her time between New Mexico and Italy. Her cookbook is the book on gnocchi - sharing the history and basics of this seemingly simple but complicated dumpling that requires skill, a light hand and dedication to master. 

The detailed instructions and selection of recipes here are outstanding (Christine's tutorial video is recommended watching.) From basic gnocchi to filled varieties, the author has laid it all out for us. The sauces, gratins and even sweet dessert gnocchi are impressive and one can spend hours in the kitchen with this creative collection of recipes for this versatile Italian classic.

At this time, you may order Gnocchi, Solo Gnocchi directly from the author's site which our BUY BOOK button links to. The photographs are old school but plentiful and clearly reflect the finished dishes. This does not distract from the brilliance of this title. The two plus pages of process photographs for the basic gnocchi recipe are immensely helpful. Ingredient amounts are given in pounds and ounces for certain ingredients (potatoes, cheese, sausage) and volume for others (cup, tablespoons, etc), there are no metric measurements. If you wish to master gnocchi, you must order this book. 

I have made a few of the sauce recipes and they are spot on. I plan to have a gnocchi weekend soon that will involve a number of Italian dishes. Who wants to come over?

Our  takes you inside this masterful title and features the following 

 

To celebrate Christine's book, we are offering a gnocchi prize package to one worldwide winner (see details below). The author has autographed a copy of her book which I have in my possession. Our friends at OXO are providing a ricer OXO Good Grips ricer and a fine mesh strainer and I am providing a Gnocchi board and stripper - all these items will be shipped from my home to yours.

The author is providing one autographed copy of her book, OXO is providing one adjustable ricer and fine mesh strainer, and I am adding a gnocchi board to this giveaway open 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 and this forum post. Once you log in and enter your member name you will be directed to the next entry option - the blog comment. After that, there are additional options that you can complete for more entries.

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 March 29th, 2019.

Page Street Publishing Titles - Win a Library of Titles

Cookbook publishers are knocking it out of the park by releasing titles that are not only beautiful but fresh and exciting. Everything from ethnic cuisines, challenging pastry recipes to involved techniques utilizing a world of electronic appliances that a home cook might never think of touching (think sous vide) are available. Cookbooks (and the infamous Instant Pot®) have made pressure cooking cool again, bread baking approachable and artisanal pizza - no problem. 

Page Street Publishing publishes dozens of cookbooks a year covering myraid subjects. Today, I want to bring you a roundup of certain of their 2018 releases along with a giveaway for a dozen of those books below!

For the purposes of this post, I will share a small blurb about each title unless I link to a previous review. Books that have an EYBD Preview are indicated and we will be working on previews for the remaining titles. So many great books!

 

I'll finish off with a few titles from this month: 

  • Amazing Mexican Favorites with Your Instant Pot: 80 Tacos, Burritos, Fajitas and Other Flavor-Packed Recipes by Emily Sunwell-Vidaurri and Rudy Vidaurri brings us the flavors of Mexico at home with minimal effort and time by harnessing the power of your Instant Pot®. Simply toss meat, spices and veggies into the pot, and in a matter of minutes, you'll be sitting down to mouthwatering tacos, burritos, fajitas, tamales and more, packed with hearty fillings and your favorite toppings.
  • 3-Step Slow Cooker Cookbook: Delicious, Hassle-Free Homemade Meals by Drew Maresco, the editor in chief of BestRecipes magazine, shares custom-designed dishes that condense meal prep time, so all you have to do is toss the ingredients into your slow cooker and get back to your busy routine!
  • Keto Cooking with Your Instant Pot: Recipes for Fast and Flavorful Ketogenic Meals by Dr. Karen S. Lee is a versatile collection of recipes to  help you enjoy all the benefits of the Keto diet, without time-consuming meal prep and planning. Whether your goal is to lose weight, boost your energy or adopt an allaround healthier lifestyle, make your life easier with low-carb, high-fat, sugar-free dishes that the whole family will love. Plus, all of the recipes are made with common, affordable ingredients found in any well-stocked pantry.

 

 


The dozen Page Street Publishing titles in the photograph above are available in this giveaway to one winner. This contest is open worldwide. One of the entry options is to answer the following question in the comments section of this blog post.

Which Page Street title would you most like to cook from?

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 and this forum post. Once you log in and enter your member name you will be directed to the next entry option - the blog comment. After that, there are additional options that you can complete for more entries.

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 March 1st, 2019.

Baking Artisan Bread - Emile Henry Baguette Baker

My baking game is sad this month. I have baked a few things including bagels, cakes. cookies and bars but I haven't begun the all important holiday baking. Truth be told, I usually start that task after the 16th (my birthday), but this year - I'm even  farther behind. Today, I spent an hour gathering up ingredients and preparing my recipe list to start tomorrow. I also hope to work on my brioche for my next Modernist Bread post before the end of the year. Wish me luck.

While you all still have your baking mojo in full force, I have another related giveaway for you. Today's book is Baking Artisan Bread with Natural Starters by Mark Friend, founder of Kansas City's Farm To Market Bread Company.

For over twenty years, Kansas Citians have enjoyed the full-bodied, wholesome flavor of Friend's bread. Now we can create our own artisanal sourdough, levain, rye, and biga at home. In four clearly organized chapters, this small but mighty book guides aspiring bakers from starter to warm, aromatic finish. After you master the four core recipes, there are variations for each to add to your baking repertoire.

Our   gives you a look inside this book and features the following 

Special thanks to the publisher Andrews McMeel for providing the materials needed for our preview and offering copies of this book for our giveaway below. 

Now for the bonus giveaway - for one member today we have an Emile Henry baguette baker in red. Let me tell you how I came about this extra cloche. I caved and ordered the baguette baker from King Arthur in linen (I already have a red one). It was on sale and I had a reward certificate so I felt less guilty about it and the linen color is just so pretty. When I received the baker, it was wrapped with two feet of bubble wrap at the top of the box and nothing on the bottom of the box and I'm sure you can guess what I'll be saying next - it was broken. I contacted King Arthur, who sent me a replacement. When I received the replacement which was only wrapped once in bubble wrap in a smaller box, it was red. I didn't want red, I already had the red. I emailed the customer service personnel at King Arthur who happen to be so wonderful and friendly! When they replied, they told me to gift this baker to someone for the holidays and they would send me the correct color!

King Arthur is my go-to for baking supplies. I'd love to someday take a class at their school in Vermont. Their classes and events are shared on our calendar.

Due to King Arthur's and Jane's generosity for okaying Eat Your Books coverage of  the shipping cost, we have a special giveaway below!

 


The publisher is offering a copy of this book and we are providing one Emile Henry baguette baker in red to one EYB Member worldwide. The publisher is also offering two additional copies in the US of the book. One of the entry options is to answer the following question in the comments section of this blog post.

Are you a bread baker? And if yes what is your favorite bread to make?

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 and this forum post. Once you log in and enter your member name you will be directed to the next entry option - the blog comment. After that, there are additional options that you can complete for more entries. 

Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. This contest is only open to EYB Members (you do not need to be a paid member to enter). If you are not already a Member, you can join at no cost. The contest ends at midnight on February 5th, 2019.

The Savoy Cocktail Book

The Savoy Cocktail Book: The Classic Bar Manual by Harry Craddock delivers everything you need to know about choosing and mixing drinks in this rare and highly collectible volume. Written by a legendary mixologist, it's the ultimate bartender's book, bursting with 750 recipes. Consisting mostly of cocktails, it comprises nonalcoholic drinks as well as sours, toddies, flips, egg nogs, slings, fizzes, coolers, rickeys, juleps, punches, and a myriad of other delectable refreshments. Extensive coverage of wines introduces the products of Bordeaux, Burgundy, and Champagne, as well as Rhine wines, port, and sherry.

 

This special edition reprinted by Dover Publications is illustrated with unique color images from the original 1930 publication with dozens of period drawings that imbue the book with a lively Jazz Age spirit. A splendid gift for bartenders and housewarming parties, it's also a fine and comprehensive addition to home bars and libraries. The 1985 edition is indexed (as well as follow up editions) and we are in the process of updating this index for our members. 

The Savoy Cocktail Book is the perfect hostess gift this holiday season - by itself or coupled with a bottle of spirits. Please remember to enter our Dover Publications promotion for How to Bake and Anolon springform pans

Thanks to our friends at Dover Books we are pleased to share a worldwide giveaway for The Savoy Cocktail Book below. If you are planning holiday shopping for book lovers or yourself, Dover is offering our members 25% off of their cookbook collection using this link and the code: WRBY. 



 

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.

What is your cocktail of choice?

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 February 3rd, 2019.

How to Bake by Nick Malgieri & Anolon Springform Pan Promotion

Dover Publications has reissued Nick Malgieri's James Beard award winning (1995), How to Bake: Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins this month.  We are in the midst of comparing and indexing this new edition to prior versions and should have this process completed soon. 
 


How to Bake shares scores of mouth-watering recipes for plain and fancy cakes; breads, biscuits, muffins, and scones; sweet and savory pies and tarts; brownies, macaroons, rugelach, and all manner of cookies. In addition to his clear, detailed instructions, Malgieri offers helpful tips for variations on classic recipes as well as suggestions for everything from making a pastry bag to mastering cake and pie toppings. Presented in order from the simplest to most complex, these recipes from the collection of a great pastry chef will add a whole new level of sophistication to your kitchen repertoire.

Nick was gracious enough to answer a few questions for our members:

If I have counted correctly, you have, yourself, authored over a dozen cookbooks. And now How to Bake is being reissued by Dover which is exciting. Of all your titles, why How to Bake? Is the reissue updated? Anything new?

How to Bake was my first book with Harper's that was my "home" for almost 15 years. I spent a long time developing and new recipes and tweaking old ones over a couple of years. When it comes time to make pies for Thanksgiving or cookies for Christmas I still consult some of those recipes as they were and have remained favorites.

The whole manuscript was revised and updated, especially in the areas of ingredients, equipment, sources for ingredients and most of all many recipes. There have been many changes in the breads and an entirely new section on sourdough - both propagating and maintaining the starter and recipes for using it.

Are there plans for other reprints?

I would love to bring back my chocolate book but it's not as yet out of print.

Which of your books is your favorite, if you could name a favorite? I have them all - and I would be hard pressed to name a favorite myself.

It's hard to name a favorite but How to Bake was my first "big" book and It will always be special for me, but I love all my other "children" as much…

I just prepared questions for an interview I'm preparing for Rose Levy Beranbaum - and I want to ask you the same question - are you also a cook? Are there any plans for a savory title from you?

I LOVE to cook - Southern Italian dishes my grandmother and mother made, Turkish, Thai, you name it!

At this point in your career - do you bake for pleasure? And if you do what are your go to recipes?

I do all the time as I like to entertain and I always include a savory baked item - either an hors d'oeuvre, or focaccia or other bread, as well as a dessert. When I'm planning this kind of baking, I'm always taking off from one of my own recipes and taking it in a new direction.

What has been your biggest baking failure? Your biggest baking success?

For me, the two are linked. I remember I tried to adapt an Alice B. Toklas recipe for something called bird's nest pudding and after a dozen tries I just gave up including it in the recipes for an article. Years later I looked at it again and I realized I had been using way too much flour in the mix. But there have been plenty of other stops along the way -a chocolate sour cream pound cake that took many tweaks before it became edible.

If you were to choose five baked desserts, everyone should know, what would they be? This is like the five dishes you should know how to make - roasted chicken, pasta carbonara, etc.

  • A plain cake like a marble cake or pound cake
  • A simple fruit pie or tart
  • A couple of good cookies (chocolate chip included)
  • A flourless chocolate mousse cake (into the oven in 10 minutes)
  • Something savory like easy focaccia or breadsticks

Are you also a cookbook fan - do you have any favorites? How many in your collection?

When I lived in a relatively large Manhattan apartment I had 8,000 cookbooks with me. Four years ago I moved to Brooklyn and I sent 90 cartons of books to the rare book and manuscript library at University of Pennsylvania in Philadelphia. The catalog of about 3,00 is now available online

I'm thrilled that my collection resides with that of Esther B. Aresty, who had the finest collection of the 20th century, and that of my dear late friend Fritz Blank, for years the chef owner of the elegant Deux Cheminees in Philadelphia.

I kept about 1,000 favorites with me when I moved.

What's next for Nick Malgieri?

If you find out, let me know! Presently I'm talking with someone about contributing a baking and sweets section to a savory cookbook. I'd also love to do a book of my all-time favorite recipes.

*****

Our  takes you inside to share a few recipes. 

Thanks to our friends at Dover Books we are pleased to share a worldwide giveaway for How to Bake below. If you are planning your holiday shopping, Dover is offering our members 25% off of their cookbook collection using this link and the code: WRBY. 

To celebrate the reissue of this classic, our friends at Anolon have provided a set of their Anolon Advanced Nonstick Bakeware 9-Inch Square Springform Dessert and 9-Inch Round Springform Pans in our giveaway below to two winners in the US.

Anolon springform bakeware is my go-to for cheesecakes, ice cream cakes and as well as other baking projects. I've even used the wonder-pans for layered savory dishes such as a lasagna (be sure to wrap the bottom of the pan in foil) or timpano. I've tried many other brands with the conclusion that Anolon is my favorite. Other products have rusted or warped, but I've had Anolon for years with no issues.

This morning I made the Moist, buttery nut cake from How to Bake in my Anolon round springform pans. I sprayed the pans, baked and then released the latch with my cakes coming out perfectly. This cake is, indeed, moist and buttery - filled with flavor from the ground nuts (I used almond) and has a nice crumb. The batter came together so fast and I can see this cake making many appearances at our table. Thanks to Dover Publications, another generation of bakers can enjoy Nick's recipes. This baker appreciates being reminded of the beauty and perfection of the recipes in this classic title. 

 


The publisher is offering two copies of this book to EYB Members worldwide and Anolon is providing a set of their springform pans to two US winners. 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 February 3rd, 2019.

Home Cooking with Kate 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 Home Cooking with Kate McDermott by Kate McDermott. Most cookbook lovers are familiar with the author, whose first book Art of the Pie was a triumph. We have baked Kate's pies in our Eat Your Books Cookbook Club and Home Cooking is one of our selections for January, 2019. Kate is touring in support of her book and her events are shared on our calendar. 

Satisfying, mainly one-dish meals fill Kate's latest, from roasted chicken and veggies for Sunday supper to batches of hearty soup to reheat when there's no time to cook. This practical cookbook focuses on staple recipes for people who aren't looking to spend a great deal of time in the kitchen but still want to nourish their families. Using ingredients that can be found in any supermarket and techniques that every home cook needs, this will be a go-to for easy, but delightful, weeknight meals.

The recipes are surrounded by Kate's anecdotes of single motherhood to building a home in the foothills of the Olympic mountains. Andrew Scrivani's stunning photographs appear throughout and make this book shine. If you have Kate's titles in your arsenal, dinner and desserts are covered.

In combination with our promotion of Home Cooking, I reached out to our friends at Le Creuset about their latest color, a seductive shade called indigo. This beautiful cookware will add class and sophistication to your kitchen. Le Creuset is a beautiful investment that will be handed down to generations of future cooks.

I've had this cookware for years and have never had a problem with staining as I have heard a few others mention. I have been accused of treating my pots better than I do my husband (only somewhat true).  I do use Bar Keeper's Friend when I need to, and each pot I own is as good as new.

To christen this gorgeous Dutch oven that Le Creuset sent me for review, I made the Hearty cheddar and potato soup from Home Cooking and it was delicious. I had to make a few adjustments such as pureeing the celery and onion and mashing the potatoes in the pot as I had cut them a little too big, but it turned out perfectly. My husband is a huge rice fan so I added a cup of rice to one quart of the soup and he loved it. I have a quart of the soup in the freezer and another quart that will be repurposed as a base for a pot pie. 

Updated: Kate announced book three (about pies) is in the works here. 

Our    takes you inside this book and features the following   


If you have pre-ordered or order Home Cooking 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 The Countryman Press for working with us to bring this exclusive incentive to our members as well as for providing three copies in our giveaway below. Our gratitude is extended to Le Creuset for offering one grand prize winner a 7 1/4 quart Dutch oven in their newest color indigo.


The publisher is offering three copies of this book to EYB Members in the US and Le Creuset is offering one grand prize winner a 7 1/4 quart Dutch oven in their newest color, indigo. Two of the entry options are to answer the following questions in the comments section of this blog post.

Separately, Eat Your Books is offering one copy of Kate's book worldwide outside the US. 

Which recipe in the index would you try first?

Which product at Le Creuset is on your holiday wish list?

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 6th, 2018. 

 

The Pie Book - Worldwide Giveaway

Baking books are my downfall. While I can sometimes pull away from a cookbook (like a piece of metal from a magnet), I do not have much restraint when facing a title devoted to baking. Today, we have a worldwide promotion for The Pie Book: Over 400 Classic Recipes by Louis P. De Gouy and it is brilliant.

Here, master chef Louis P. De Gouy (former chef at the Waldorf Astoria) presents more than 400 tasty pie recipes. De Gouy, a founder of Gourmet magazine, is an expert at concise instruction. In addition to his carefully chosen recipes, he offers advice on flour selection, fruit preparation, and baking procedures, including the secrets to turning out a flaky, golden-brown crust every time.

Here a few examples of the unique recipes in this title: Frozen orange pie, Prune molasses cream pie, Prune nut cream pie, White House pecan pie, Green tomato mincemeat, Frozen maraschino pie, and Orange cream meringue pie. In addition, throughout The Pie Book, De Gouy provides various "methods" such as "the Southern method" or "the Florida method" because every region of the world puts their spin on recipes. The thoroughness of the contents will amaze you - for example the Marzipan meringue border and Boiled meringue topping recipes have over a dozen variations from angel food. coffee, pineapple to ginger meringue.

There are eight versions of pumpkin pie and more than 25 varieties of apple pie. A special section covers the use of toppings and glazes, with complete recipes for meringues, glazed cherry topping, almond paste, cheese topping, and many other finishes. This treasury of recipes puts all the essentials of good pie baking at the fingertips of amateurs and professionals alike. This book is an incredible reference tool for bakers. Update: I made the pecan pie this weekend and was able to snap a photo before baking. Next up the Frozen chocolate pie as I finally picked up gelatin! 

Our EYBD Preview showcases three recipes: Apple crumb pie, Pecan custard pie and Frozen chocolate pie. 

Thanks to our friends at Dover Books we are pleased to share a worldwide giveaway for The Pie Book below. If you are planning your holiday shopping, Dover is offering our members 25% off of their cookbook collection using this link and the code: WRBY.

 

Coming soon we will have an interview with baking guru, Nick Malgieri including a giveaway of his best selling How to Bake, being reissued by Dover Books. Anolon is joining us in this promotion and providing a set of their springform baking pans (round and square)! 

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.

What is your favorite pie to make or to eat?

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 November 30th, 2018.

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. 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, 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 November 11th, 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 16th, 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 October 13th, 2018.

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