Tag: Cook the Books Club
Kale-Quinoa Salad with Pistachios and Raisins and Meyer Lemon Vinaigrette
The Food Explorer: The True adventures of the Globe Trotting Botanist Who Transformed What America Eats is this round’s selection for Cook the Books Club. Here’s my salad inspired by food we may never have been able to experience without David Fairchild, the “food explorer” of the title.
Blood, Bones and Butter and Three Inspired-by Recipes
To be sure, there’s lots of food floating around in Gabrielle Hamilton’s Blood, Bones & Butter, but I was inspired to make three recipes: Herbed Olives, Hummus and a Spicy-Sweet Whole Grain Mustard.
A New Old-Fashioned, an appetizer and Buttermilk Graffiti
I’m highlighting Chef Edward Lee today. Buttermilk Graffiti is the featured book for Cook the Books. Here’s a berry delightful and thymely cocktail along with a mushroom “hummus.”
Mock Singapore Sling for Food ‘n Flix and Cook the Books
Welcome to the February/March edition of Cook the Books along with Food ‘n Flix February feature film. It’s a tag team this month. Claudia of Honey from Rock is hosting Crazy Rich Asians by Kevin Kwan for Cook the Books (for February/March). I’m hosting the film adaptation for the February Food ‘n Flix feature. “There is nothing in…
Crazy Rich Asians Food ‘n Flix Announcement
Join this crossover event between Cook the Books and Food ‘n Flix. Claudia from Honey from Rock is hosting the Cook the Books side and I’m hosting for Food ‘n Flix. Come join the fun.
Hawaiian Meal for Cook the Books
Deb at Kahakai Kitchen is hosting Island of Sweet Pies and Soldiers by Sara Ackerman. Here’s my Hawaiian inspired meal of Kula Pickled Beet Salad and Huli Huli Chicken.
A holiday all-purpose spice mix and The Cooking Gene for Cook the Books
This month’s Cook the Books Club selection is The Cooking Gene, a fascinating and insightful read.
Sourdough Pizza Crust with Local Toppings
My sourdough is still ALIVE! And, it makes a pretty killer pizza dough. Join me for this round of Cook the Books Club and Sourdough by Robin Sloan.
Sichuan Cucumber and Noodle Salad for April/May Cook the Books
Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuschia Dunlop inspired this salad. “I’d really be just as happy with a bowl of noodles.”
The Discovery of Chocolate and Bourbon-Cranberry Chocolate Bark
This round for Cook the Books features The Discovery of Chocolate by James Runcie. Let’s discuss the book with a bourbon-infused confection.