The Books We Cook From on Now That’s A Mouthful Season 2

The cookbooks we list and use for our podcast are carefully curated to bring a variety of different cuisines, and styles of cooking and baking to our weekly conversations. We are committed to creating an interesting cooking experience for our Recipe Testers and interesting conversation about that experience for our listeners Each cookbook is reviewed by your hosts, Chef Donna Desfor and Cherie Krause, to frame the point of view of the author, the experience our testing community has, and to help you decide whether this is a worthy addition to your own library. 

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The Chow Down Lynn April

Copyright © 2015 by Lynn April of Fresh April Flours. Photographs copyright © 2015 by Lynn April. Published by Halo Publishing International.

From Chef Donna's Review

There's no denying our insatiable desire to snack. A good one is downright irresistible. Especially when it's in the form of cereal and brings with it that school-day nostalgia mix of powdered sugar, peanut butter, and chocolate candy. Puppy Chow! You remember that, right? Not dog-food kibble, but that sugar-fueling genius of an invention that elevates Chex® cereal to a palatable level. Leave it to Now That's A Mouthful friend and science-lab geek, Lynn April, of Fresh April Flours, to raise the flavor stakes on Puppy Chow. These recipes take that childhood taste memory to the mind-blowing outer limits of epicurean delight.

These cereal snacks ARE The Chow Down.

Recipes to cook from  The Chow Down. Copyright © 2015 by Lynn April of Fresh April Flours. Photographs copyright © 2015 by Lynn April. Published by Halo Publishing International.

Apple Pie Puppy Chow

Sea Salted Caramel Puppy Chow

Lunchbox Salads by Naomi Twigden and Anna Pinder

Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

From Chef Donna's Review

Daily life is challenging and Lunchbox Salads is written with that understanding in mind.  We eat lunch at office desks or on the run. For what you pay to grab-‘n-go and hope it’s healthy, authors Naomi Twigden and Anna Pinder suggest with their help, that time and money put to better use in making your own fast fresh and simple good food.  They call it a “salad”, but it’s really naturally healthy, energizing food in one container.  Salad is much more than just lettuce leaves, and Lunchbox Salads proves that.

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Recipes to cook from  Lunchbox Salads: More than 100 Fast, Fresh Filling Salads for Every Weekday by Naomi Twigden and Anna Pinder. Copyright © 2018. Reprinted with permission.

Red Pepper and Eggplant Pasta with Red Pesto

Zucchini Noodles and Red Pepper Pesto

Zucchini Noodle and Sweet Potato Salad with Avocado Dressing

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Korean BBQ by Bill Kim

Copyright © 2018 by Bill Kim with Chandra Ram. Published by Ten Speed Press, an imprint of Penguin Random House LLC.  Photographs copyright © 2018 by Johnny Autry

From Cherie's Review

Bill Kim, in Korean BBQ, began his quest of merging two diverse cultural flavor profiles into something that no one else was cooking. Something he loved! So, he developed what he calls, “Kung Fu Grilling.” Sharing his seven master sauce and three spice rub recipes, adding his passion and creativity, he provides us with the necessary tools to be masters of the grill and have fun while doing it! From drinks to sweets with BBQ meats, poultry, fish, shellfish, vegetables, tofu and sides in between, Korean BBQ has everything you’ll ever want to grill and more, including a chapter dedicated to left-overs!

Our recipes have 5 of those sauces and a seasoning blend added in for good measure.

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Recipes to cook from Korean BBQ: Master Your Grill in Seven Sauces by Bill Kim with Chandra Ram copyright © 2018. Reprinted with permission by Ten Speed Press, an imprint of Penguin Random House LLC. 

Korean BBQ Skirt Steak with Korean BBQ Sauce, Korean Pesto, Nuoc Cham Sauce and Lemongrass Chili Sauce

Drunken BBQ Lamb Chops with Soy Balsamic Sauce

Seoul to Buffalo Shrimp with Blackening Season and Lemongrass Chili Sauce

Lemon’s Are a Girl’s Best Friend By Janet Hayward

Copyright © 2018 by Elwin Street Productions Limited. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

From Cherie's Review

The squeeze of a lemon is as good as a dash of salt in bringing out the flavor of just about any food. Just a little lemon juice splashed into a dish at the very end of cooking can be transformative.  This quirky little book is at the heart of Season 2 Bonus Podcast Episode All About Lemons.

Listen Here

Recipes to cook from Lemon’s Are a Girl’s Best Friend by Janet Hayward. Copyright © 2018 by Elwin Street Productions Limited. Reprinted with permission by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Honey and Peppermint Lip Balm

Fennel Orange Mint Salad

Haloumi Orange and Pomegranate Salad

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chloe flavor cover

Chloe Flavor: Saucy, Crispy, Spicy, Vegan by Chloe Coscarelli

Copyright © 2018 by CKC Sales, LLC. Photographs copyright © 2018 by Christina Holmes. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

From Chef Donna's Review

When it comes to food, and good flavor, Chloe Flavor has it, and has it in spades.  Recipes that are friends and family worthy, easily adaptable to your dietary platform, and made from a pantry already filled with common ingredients, are what make this book a page-turner. Not to mention meals that are stress-free and invited you to relax – with people – for a meal.  And that gets you thinking and may just inspire you into the kitchen.

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Recipes to make from Chloe Flavor: Saucy, Crispy, Spicy, Vegan by Chloe Coscarelli. Copyright © 2018 by CKC Sales, LLC. Reprinted with permission by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC..

5 Ingredient Kale Pesto Pasta

Artichoke Garlic Bread

Butternut Mac with Shiitake Bacon

Rose's Baking Basics By Rose Levy Beranbaum

Copyright © 2018 by Rose Levy Beranbaum. Photography © 2018 by Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

From Cherie's Review

With the increased insurgence of chef’s publishing their own versions of “back to basics” books, I was somewhat skeptical of Rose Levy Beranbaum writing her own baking basics book. Having coveted and cherished her award winning Cake Bible for many years, I didn’t think she could improve upon or teach me anything more about baking. Well, I can humbly and honestly say, “I was wrong!” Beranbaum’s love for teaching translates into easily understood explanations of baking techniques in Rose’s Baking Basics, which takes the fear out of baking. Any baker tackling these recipes can succeed, while learning and still having fun in the process.

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Recipes to cook from Rose’s Baking Basics: 100 Essential Recipes, with more than 600 Step-By Step Photos by Rose Levy Beranbaum copyright © 2018 by Rose Levy Beranbaum. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Clinton Street Brookies

Pure Chocolate Flourless Cake

Chocolate Cream Pie with Lightly Sweetened Whipped Cream

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COVER Session Cocktails

Session Cocktails by Drew Lazor and the Editors of PUNCH

Copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit: Lizzie Munro © 2018.

From Cherie's Review

On trend and ever forward-thinking, Drew Lazor brings us an updated history for imbibing delicious low- alcohol cocktails in his latest book, Session Cocktails: Low-Alcohol Drinks for Any Occasion.  Through his work as a food, drinks and travel writer, Lazor has compiled these diverse and flavorful recipes appropriate for brunch, though they’ll keep you going right through night’s end.

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Recipes to make from Session Cocktails: Low-Alcohol Drinks for Any Occasion by Drew Lazor and the Editors of PUNCH, copyright © 2018. Reprinted with permission by Ten Speed Press, an imprint of Penguin Random House.

Watermelon Cooler

Basilinia

Kitty Highball

Burger to Believe In By Chris Kronner with Paolo Lucchesi

Copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit: Eric Wolfinger © 2018

From Chef Donna's Review

This book is about choices. The choices we make in the market and in our kitchen in order to create the perfect burger. Our own version of the perfect burger. The knowledge to make the right choices and the techniques to achieve that perfection may just be tucked away in between the covers of A Burger to Believe In. And, while author Chris Kronner of the famed Kronnerburger opens his book with the very simple statement that “there is no perfect,” he does present as many options, as many opportunities, and as many variations so you can set out on your own quest to create the perfect burger.  

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Recipes to cook from Burger to Believe In copyright © 2018. Reprinted with permission by Ten Speed Press, an imprint of Penguin Random House. Photography credit: Eric Wolfinger © 2018.

Bar Tartine Burger

Patty Melt

Hand Cut Burger

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Poulet & Legumes by Jaques Pepin

Copyright © 2018 by Jacques Pépin. Published by Rux Martin Books/Houghton Mifflin Harcourt.

From Chef Donna's Review

Chicken and vegetables top our list of go-to recipes when it comes to cooking.  That alone makes the collection in Poulets & Légumes worth a serious look.  While the book itself may not look serious –filled with Pépin’s illustrations instead of glamourous food photograph, and relatively short easy recipes to prepare – it doesn't need to. The recipes stand alone, and provide a nice change from the repetitive nature of the chicken recipe you find on the internet.
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Recipes to cook from Poulet & Legumes, Copyright © 2018 by Jacques Pépin. Reprinted with permission by Rux Martin Books/Houghton Mifflin Harcourt.

Chicken breast with Garlic Parsley

Chicken Mayonnaise

Corn and Shallots with Sundried Tomatoes

How to Grill Everything By Mark Bittman

Copyright © 2018 by Mark Bittman. Photography © 2018 by Christina Holmes. Published by Houghton Mifflin Harcourt. All rights reserved.

From Chef Donna's Review

How to Grill Everything is modern, fresh, and current with the cultural-cuisine-twists and flavors that our contemporary culture leans to. Everything – as its name suggests – you could think or want to grill is likely inside, along with recipes and variations on each. And, in a world of repetitive recipes, it's refreshing to see a new variety – especially when it comes to recipes for the grill.
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Recipes to cook from How to Grill Everything © 2018 by Mark Bittman. Photography © 2018 by Christina Holmes. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Butterflied Shrimp with  Spicy Miso Glaze

Stuffed Flank Steak

Watermelon with Honey and Lime

How to Grill Everything Cover
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The Perfect Bite by Jennifer Jasinski

Copyright © 2010 by Jennifer Jasinski.  Published by Rioja Denver (www.riojadenver.com).

From Chef Donna's Review

I met Chef Jennifer Jasinski and tasted her food before I ever knew she penned a book. That her cookbook is called The Perfect Bite was no surprise.  The memory of what I tasted just one day earlier resonated with the name – each bite was complete, intentional, and delicious.  That she published a roadmap so that a home cook could recreate her food is impressive.  That you can actually achieve those results in your home kitchen is nothing short of fantastic!  Read More

Recipes to cook from The Perfect Bite

Crystallized Mint Leaves

Grilled Colorado Peaches, Cabrales Crostini, PX Sherry Reduction

Potato and Cheese Pansoti, Roasted Acorn Squash, Pancetta Vinaigrette

The Kitchen Shortcut Bible By Bruce Weinstein and Mark Scarbrough

Copyright © 2018.  Published by Little, Brown and Company. Photography copyright © 2018 by Eric Medsker.

From Cherie's Review

Prioritize wisely, eliminate distractions, and plan ahead. Words of wisdom to manage our time, achieve our goals and enjoy our lives.  Now, thanks to The Kitchen Shortcut Bible preparing food more efficiently, with renewed imagination and creativity, can be words to live by in the kitchen.  The Kitchen Shortcut Bible is all about simplifying cooking techniques and enlisting kitchen tools to produce better results with less effort.  Non-traditional shortcuts on tried-and-true dishes, these recipes suit everyone, and may just inspire you to expand your resourcefulness.  Read More

Recipes to cook from The Kitchen Shortcut Bible

Box-Grater Gazpacho

One-Pot Orzo with Artichokes and Tomatoes

Broiler Blood Orange and Rosemary Chicken

CoverImage from publisher
_COVER Lisbon

My Lisbon Nuno Mendes

Copyright © 2018. Photography by Andrew Montgomery. Published by Ten Speed Press, an imprint of Penguin Random House

From Chef Donna's Review

Whether you are cooking from My Lisbon or reading about the city’s culture and food, there’s little that disappoints in this book.  Between its covers, author Nuno Mendes manages to provide an ode to a city, a memoir of his life there, and the timelessness of classic recipes all in one book.  Read More

Recipes to cook from My Lisbon

Hearty Cod and Cilantro Broth

Baked Salt Cod with Caramelized Onions and Potatoes

Grilled Piri Piri Chicken with Potato Chips

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100% Real by Sam Talbot

Published by Oxmoor House, an imprint of Time Life, Inc. Books.  Photography credits © 2017 Ian Bagwell, Caitlin Bensel, Jennifer Causey, Greg Dupree, Victor Protasio, Hector Sanchez and Evan Sung.

From Cherie's Review

100% Real offers real solutions to healthy and balanced eating, and Chef Sam Talbot should know.  A Type I diabetic since early childhood, food has been his remedy for leading a healthy and balanced life.  He uses clean, fresh, sustainable ingredients with no artificial colors or flavors, and a five-step guide to “keeping it real”.  Talbot wants you to find the joy in eating, whether you find it in nutrient-dense real food or otherwise.  With considerable recipe choices for vegan, gluten-free and dairy free, Talbot makes 100% Real a resource not just for specialty diets, but for everyone who wants to eat more wholesome food.  Read More

Recipes to Cook from 100% Real

Sweet potato Hash Brown open face Sandwich with Ham and Cranberry Dijon Brussels Slaw

Cold Soba Noodles with Roasted Tomato Oil, Kalamata Olives, and Shaved Parmesan Cheese

Frozen Honey Mousse with Lime and Sea Salt

Repertoire By Jessica Battilana

Copyright © 2018.  Published by Little, Brown and Company.  Photography provided by Ed Anderson and Molly DeCoudreaux.

From Cherie Krause's Review

In her first solo cookbook, Repertoire, Jessica Battilana shares her family secrets, the same ones we all have.  Guarded and sometimes never replicated, cherished family recipes, are little secrets handed down through generations, usually with a few key ingredients, weights and measurements missing.  Whether on purpose or just because, our relatives cooked with their hearts and souls and that part didn’t get translated to paper.  Battilana, in Repertoire makes sure we all have a collection of recipes reminiscent of times when food seemingly came effortlessly from stove top to table, and gave us divine mouthwatering memories.  Read More

Recipes to Cook from Repertoire

Twice Baked Souffles

Grilled Tahini Chicken

Chocolate Chip Cookies

RepertoireCoverImage
Flavor Matrix Cover

The Flavor Matrix by James Briscione with Brooke Parkhurst

Copyright © 2018.  Published by Houghton Mifflin Harcourt Publishing Company.  Interior photography © 2018 by Andrew Purcell

From Chef Donna Desfor's Review

Unless you are a science geek, or someone that is fascinated by the science behind cooking, I suggest you open The Flavor Matrix, flip through the sharp black and white pages filled with photographs and graphics, find a recipe that sounds intriguing and dive right in. Most of the recipes you’ll find in this book contain a handful of ingredients, and are created with kitchen processes you're familiar with. But the combination of ingredients is what makes The Flavor Matrix intriguing.  The results? Almost indescribably delicious.  As you savor the delicious food, take a closer look.  What you’ll find is a science textbook woven in between the recipes.  Read More

Recipes to Cook from The Flavor Matrix

Lemon Curd with Crunchy Olives

Barley and Cauliflower Risotto

Chocolate Mousse with Crispy Beet Meringue