More Home Cooking: A Writer Returns to the Kitchen by Laurie Colwin

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    • Ingredients: Brussels sprouts; ground cayenne pepper; Angostura bitters; Worcestershire sauce; balsamic vinegar; arugula; walnuts
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    • Ingredients: tamari sauce; salmon fillets; chutney; limes; coconut-flavored yogurt; yogurt; cucumbers; coriander seeds; ground cayenne pepper; green peppers; scallions; jalapeƱo chiles; canned tomatoes
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    • Ingredients: cranberry beans; sage; potatoes; Parmesan cheese; store-cupboard ingredients
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    • Categories: Bread & rolls, savory; American
    • Ingredients: buttermilk; store-cupboard ingredients
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    • Ingredients: red peppers; ground ginger; corn; lima beans
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    • Ingredients: lima beans; chorizo sausages; potatoes; store-cupboard ingredients
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    • Ingredients: Gorgonzola cheese; walnuts; Parmesan cheese; store-cupboard ingredients
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    • Ingredients: potatoes; chicken stock; curry powder; oranges; yogurt; broccoli
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    • Ingredients: treacle; butter; buttermilk; ground ginger; ground cinnamon; raisins; store-cupboard ingredients
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  • Damp gingerbread
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    • Ingredients: ground ginger; ground cinnamon; ground cloves; golden syrup; store-cupboard ingredients
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    • Ingredients: gelatin; heavy cream; milk; lemons; store-cupboard ingredients
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    • Ingredients: cranberries; walnuts; store-cupboard ingredients
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Notes about this book

  • nomadchowwoman on January 08, 2010

    Love this book, love Colwin's writing, love some of these recipes very much.

Notes about Recipes in this book

  • Damp gingerbread

    • ellabee on December 23, 2016

      See Food52 post with recipes and ratings for several LC gingerbreads; this one is the winner. https://food52.com/blog/15108-the-definitive-ranking-of-laurie-colwin-s-gingerbreads

    • jenmacgregor18 on December 16, 2019

      Quick & easy. One bowl, mix it with a spoon. This is a lighter gingerbread due to the cane syrup & no molasses. Lovely texture and aroma. Very good gingerbread.

  • Classic shortbread

    • chriscooks on December 23, 2018

      Recipe says bake at 375F for 20 min. Should be 325 for 30 min, which I found in an English cookbook. 375 results in dark edges and undercooked middle.

  • Inez Fontenez's succotash

    • jenmacgregor18 on April 21, 2015

      The sofrito really made the dish. This is going in my regular rotation. I used some sofrito I had made in a big batch & frozen in 1/2 cup portions. Since we don't really care for okra, I left that out & added some Anaheim and red & green bell peppers. And I added a little butter at the end to the reduced liquid.

  • Karen Edwards's version of buttermilk cocoa cake

    • aeader on May 09, 2015

      I was looking for a chocolate cake that used cocoa since I didn't have any chocolate on hand and this fit the bill. It was very quick to make and tasted even better on the second day. The buttermilk keeps it moist without a lot of fat. I baked it in a silicone tube pan and it took a little less than the recommended baking time.

  • Nantucket cranberry pie

    • LauraG on December 08, 2012

      This is an extremely easy, quick "pie". Chopped cranberries and nuts go in the bottom of the pan, topped with a cookie-dough-like mixture which spreads out in the oven and becomes a crust. It's become part of our Thanksgiving and That Other Holiday celebrations. Very sweet, especially popular with kids (and me).

  • Plum jam

    • Shelmar on September 06, 2019

      Yummy, though John overcooked to make it spread like fruit leather. Make them feel like a worm. A delightful read too.

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  • ISBN 10 0060168498
  • ISBN 13 9780060168490
  • Linked ISBNs
  • Published Nov 30 1993
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins

Publishers Text

About Laurie Colwin's first collection of food writing, Home Cooking, the Washington Post Book World said: "It is the one true kitchen friend." And the New York Times Book Review called it "as much memoir as cookbook and as much about eating as cooking." Like Home Cooking, this second gathering of food pieces is a treasury of culinary memories, recipes, tips, and stories; and it is a literary investigation, as hilarious as it is informative. Part memoir, part cookbook, and part one cook talking to another about the pleasures of discovering, cooking, and eating good, simple food.This time around Laurie Colwin finds herself more interested in the curative and health-providing aspects of food and in how to be a mother who both works and cooks delicious, healthy food that is easy to prepare and time-saving. Among the topics she addresses in her inimitable way are "Desserts That Quiver," "The Duck Dilemma," "Real Food for Tots," "The Beet Goes On," "Turkey Angst," "The Once and Future Dinner Party," "How to Cook Like an American," and "Catering on One Dollar a Head."As Laurie Colwin writes in her introduction, "The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: even the simplest food is a gift....I know that young children will wander away from the table, and that family life is never smooth, and that life itself is full, not only of charm and warmth and comfort but of sorrow and tears. But whether we are happy or sad, we must be fed. Both happy and sad people can be cheered up by a nice meal. This book was written for the sustainers and those who will be sustained. I hope both will eat happily and well from it."

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