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Storecupboard Vegan – Cookbook Giveaway
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Cookbook Shelf and Kitchen Detective for Hire
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This week: Recipes for peaches and taking care of yourself, cookbook giveaways and EYBD Previews
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Looking forward to 2020 cookbooks
While the last twelve months have provided a great deal of enjoyment… more
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Ideas on how to make EYB work better for you
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Latest Notes
Got some nice beets in my farm share so made this for daughter and my lunch. Delicious and the dressing is perfect on this combination and I think would be good for other uses as suggested in book. I couldn't find just argula so I used an argula mix. Instead of making the herb cheese I use a log of goat herb cheese.
by southerncooker about
Lemony roasted beets and arugula with herb cheese
from Cooking with Love
OMG. I made this last night. It is so good and so easy. It’s like a lovely creamy gelato. I didn’t have espresso or coffee liquor so I used vodka. At first the vodka taste seemed a little too evident but after freezing, the vodka taste dissipated and deep dark espresso shone through.
by Marsaluna about
One-step no-churn coffee ice cream
from Nigella.com
I will make this over and over again. The pita chips were amazing, and will be good with any dip.
by rspoonbill about
Fattoush
from Milk Street: Tuesday Nights
A very tasty way to make asparagus to serve with Asian food. Similar to Chris Kimball Milk Street's sweet-and-spicy ginger green beans.
by valbe about
Thai style asparagus
from Charmaine Solomon's Encyclopedia of Asian Food
I made this based on the previous notes and I was not disappointed. Definitely a winner!
by valbe about
Sweet-and-spicy ginger green beans
from Christopher Kimball's Milk Street
Delicious even without the pastry crust. Quick and easy using the weight measurements for the crumble topping.
by valbe about
Autumn peach, blueberry, and raspberry crumble tart
from 30 Years at Ballymaloe
These were really juicy and tasty. I forgot to squeeze the moisture out of the zucchini. Even so, burger mix held together very well. I would tone down the tarragon by half; it was good flavor, just a little too much. The mayo mix is too thick to process in a blender. We felt there was enough herb taste in the burgers, so plain mayo would be good substitution. We also used red onions in lieu of spring onions with good results.
by wkhull about
Green goddess zucchini turkey burger
from Closet Cooking
These were a hit! The recipe said it makes 12 but I 8 so they were a little bigger because i was using them as a side and not an appetizer. I added some extra garlic but otherwise stuck to the recipe. I will absolutely be making them again.
by eroachTN about
Leek-and-mushroom croquettes
from Food & Wine Annual Cookbook 2011
Fantastic recipe for chicken sandwiches. Lovely crunch and a bit of zip from the spices. Looking forward to having these again (and again).
by bwhip about
Fried chicken sandwiches
from Cook Like a Pro
I've made this one before (previous version from Melissa Clark), and it's always great. I think about half the dressing quantity would be fine, as this seemed like far too much to me.
by bwhip about
Charlie Bird's farro salad
from Cook Like a Pro
Loved these. Made homemade honey wheat bread for the toast, and the entire combination was just sublime.
by bwhip about
Smoked salmon tartines
from Cook Like a Pro
There's an aspect to making this that is like a science experiment. I assembled the ingredients in a jar a let it sit in my closed garage (in the summer) for about 20 hours. This produces a very thick and slighty tangy cream which I used for two recipes in the book (Fresh corn chowder with roasted peppers (5 stars!) & Roasted peppers with onion and herbs (also good)). I'd make this again when called for.
by billcranecos about
Homemade thick cream (Crema espesa)
from Authentic Mexican, 20th Anniversary Edition
Easy and great sauce. I made it to go with the Barbecue prawns in this cookbook.
by nicolepellegrini about
Caribbean salsa verde
from Caribbean Food Made Easy with Levi Roots
Simple and delicious. I cooked under my broiler instead of grilling.
by nicolepellegrini about
Barbecued prawns
from Caribbean Food Made Easy with Levi Roots
Another raw vegetable salad with the familiar elements from this book (cheese, nuts, mint, bread, etc.) But very good. This was basically like a panzanella salad with fresh corn.
by nicolepellegrini about
Corn and tomato salad with torn croutons
from Six Seasons
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8/7/2020 2:26:12 AM
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8/6/2020 10:18:17 AM
Latest Reviews
What I particularly like about the book is how many diverse dishes you can make with a relatively small larder of Japanese ingredients such as miso paste, soy sauce, rice vinegar, mirin, sake...
by Kavey Eats about
Japanese Food Made Easy
- full review
Summer Kitchens is a stunning trip to Ukraine that is unique and something to be treasured.
by Eat Your Books about
Summer Kitchens
- full review
..talks the home baker through everything from starters, flours, and hydration, to kneading, shaping, rising, scoring and baking, explaining how to achieve the perfect crust and crumb.
by Eat Your Books about
Super Sourdough
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The dishes are simple but elegant. The brilliance is ...recipes and detailed instructions that make our family and friends feel loved and cared for without causing the host undue stress and anxiety.
by Eat Your Books about
Table for Friends
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...a beautiful escape that capsulizes the simple beauty of Sardinia – food, people, and gorgeous scenery.
by Eat Your Books about
Bitter Honey
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Venetian Republic is another example of a cookbook that senses your culinary/travel dreams and guides you to make them come true in your own kitchen.
by Eat Your Books about
Venetian Republic
- full review
There are cookbooks that weave their magic so beautifully around our hearts that we are forever changed. Carpathia is such a book.
by Eat Your Books about
Carpathia
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..The title’s 50 authentic Italian recipes, from nutritious purees to a child’s first carbonara, couscous, and pizza, have been double-tested
by Eat Your Books about
Silver Spoon: Recipes for Babies
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...features more than 200 recipes for Italian vegetarian dishes, with a particular emphasis on healthy meat-free options for appetizers, main dishes, salads, sides, and dessert
by Eat Your Books about
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by Eat Your Books about
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Aaron Turner's ode to all things hot chicken from those hidden gems come greatness.
by Eat Your Books about
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Learn the meaning of poultry nirvana with the chart-topping recipes in Wings and Things.
by Eat Your Books about
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- full review
... is stunning – filled with beautiful imagery, illustrations, and Ruhlman’s best from-scratch recipes.
by Eat Your Books about
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- full review
A stunning cookbook filled with dreamy baked goods and inspiration.
by Eat Your Books about
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- full review