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

The Books We Cook From on <i>Now That’s A Mouthful</i> 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. 

Copyright © 2018 Oxmoor House. Reprinted with permission by Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

From Chef Donna's Review

Beyond the recipes in Breakfast, and there are plenty of them (Hello, Biscuits and Gravy, Flamin’ Hot Cheetos Bloody Marys, and Cinnamon Sugar Dutch Baby, this book answers the important questions like Why Do We Eat Eggs For Breakfast? And Why is Diner Toast So Damn Good?  You can't help but smile, perhaps even let a little chuckle escape, as you flip from page to page, looking at illustrations, then serious food photography and then infographics, like the  Periodic Table of Eggs. This book makes you happy. And, gives you the know-how, the philosophical insight, and the recipes to make the best damn breakfast ever.

Recipes to cook from Breakfast by the Editors of Extra Crispy. Copyright © 2018 Oxmoor House. Reprinted with permission by Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Beet Cured Lox

Cinnamon Sugar Dutch Baby

Magical Yogurt Bow with Coffee Chocolate Citrus (Affogato)

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Copyright © 2018 by Clotilde Dusoulier. Photographs copyright © 2018 by Nicole Franzen. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

From Chef Donna's Review:

Tasting Paris almost reads more like a travel log or diary than a cookbook. Only here, blogger-author Clotilde Dusoulier, through her storied collection of recipes, makes you feel like you’re chatting with an old friend as you stroll through the best arrondissements of Paris. Dusoulier weaves her story of everyday life, friendship, and the simple – though delicious – fare that Parisian locals eat, throughout each day.  Chapter by chapter, she pulls you into the kitchen suggesting that good food is always the perfect complement to gathering around a table with friends

Recipes to cook from Tasting Paris: 100 Recipes to Eat Like a Local. Copyright © 2018 by Clotilde Dusoulier. Photographs copyright © 2018 by Nicole Franzen. Reprinted with permission by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Potato Chip Chive Omelet with Bistro Vinaigrette

Baked Camembert with Honey & Apple Cider

Oven Puffed Pancake

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Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

From Chef Donna's Review             

The best potlucks dinners are fun and relaxing. The worst are chaotic and unsatisfying.  The key to success, according to the editors at Food & Wine is organization.  And, at least as far as this collection of recipes goes, organization rules the day. With little fanfare the book dives right in with a Table of Contents organized by dinner course, noting gluten free and vegetarian options, and offers a few beverage options, including a wine guide and some large format drinks.  And while you may think this book is useful only when you’re taking a dish along, you’ll be delighted to find that between the covers of Potluck is a collection of unfussy recipes that give you food options for everyday entertaining and weeknight meals.

Recipes to cook from Potluck by the Editors of FOOD & WINE. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Baked Rigatoni with Milk-Braised Pork, Ricotta and Lemon*

Chocolate Peppermint Marshmallow Cookies

Chef Donna’s Note: A high fat butter or high quality white chocolate can be substituted for the cocoa butter. You can find food grade cocoa butter in better grocer’s organic section or the candy-making section of most craft stores.

Christmas Morning Casserole

*Now That’s A Mouthful uses and recommends cheese from Caputo Brother’s CreameryUse coupon MOUTHFUL10 at check out and receive a one-time 10% discount on your cheese order.

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Copyright © 2018 by Kim Nelson. Photographs copyright © 2018 by Kristin Teig. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

From Cherie's Review

Daisy Cakes Bakes: Keepsake Recipes from Southern Layer Cakes, Pies, Cookies, and more offers nostalgic, crowd-pleasing and easy to follow recipes.  They are family treasures that are rich in flavor and each has a charming story that author and owner of Daisy Cakes, Kim Nelson, shares with us. Daisy Cakes Bakes offers us a simplistic approach to baking that all but eliminates the mistakes we commonly make when baking. Filled with wonderful tips and variations to the recipes Nelson includes, Daisy Cakes Bakes ensures a perfect bake, which will delight family and friends alike! We encourage all of you who have a sweet tooth to dive in, enjoy the nostalgia and with that first bite, have an, “eyes-rolling-back-in-your-heads experience,” as you bake from this Southern charm of a book!

Recipes to Cook from Daisy Cakes Bakes: Keepsake Recipes for Southern Layer Cakes, Pies, Cookies, and More. Copyright © 2018 by Kim Nelson. Reprinted with permission by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Bacon Toffee

Miss Geraldine’s Italian Cream Cake

Mississippi Mud Cake*
Chef Donna Notes: There is a disparity between the Yield size pan and the pan-size called for in the recipe. The recipe creates too much batter for the smaller pan size.

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Copyright © 2018 by Christopher Kimball, photographs by Connie Miller of CB Creatives. Published by Little, Brown and Company, New York.  All rights reserved.

From Chef Donna's Review: 
Milk Street: Tuesday Nights is the new way to think about cooking dinner during the week. Organized in the way we probably think about weeknight meal-planning, each chapter is coded for time as in Fast (45 minutes or less), Faster (30 to 35 minutes), and Fastest (under 30 minutes).  In Tuesday Night's, the key to changing up your weeknight repertoire is to build flavor with ingredients, not time.  Author Christopher Kimball, formerly head of America’s Test Kitchen and Cooks Illustrated, keeps true to his roots by adding in key information about why or how he approaches his meal solutions, and then for good measure adds chapters like Easy Additions, Supper Salads, Pizza Night, One Pot, Roast and Simmer, and finally Sweets, to keep us happy regardless of our skill set, or willingness to invest time.

Recipes to cook from MILK STREET: Tuesday Nights Copyright © 2018 by Christopher Kimball. Used with permission of Little, Brown and Company, New York.  All rights reserved.

Miso Marinated Skirt Steak

Salmon Chraimeh

Paprika Rubbed Pork Tenderloin

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Copyright © 2018 by Virginia Willis. Photography © 2018 by Angie Mosier. Published by Houghton Mifflin Harcourt. All rights reserved.

From Cherie's Review

The Secrets of the Southern Table: A Food Lover’s Tour of the Global South is more than just a cookbook!  Cover to cover it educates, inspires and illustrates the uniqueness of world-class Southern food and the diversity of the cultures that create it.  Her wit, charm and wisdom helps us understand that food unites us, and that Southern food is exhilarating, intriguing and delicious! And, as she states, “learning what defines Southern food has evolved and changed. Memory shapes the story of our lives and allows us to interact with the world.” So, she says, “pull up a chair, everyone is welcome at my table.”

Recipes to cook from Secrets of the Southern Table: A Food Lover’s Tour of the Global South by Virginia Willis.  Copyright © 2018  Reprinted with permission by Houghton Mifflin Harcourt Publishing Company.

Cathead Biscuits

Dulce de Leche Pecan Sweet Rolls

Rainy-Day Ribs

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Copyright © 2018 by Mark Strausman. Published by Grand Central Publishing. All rights reserved.

From Chef Donna's Review

If you’ve ever wanted to take a look into a restaurant kitchen, take a look at chef author Mark Strausman's kitchen at Freds at Barneys New York. This isn’t just any kitchen.  It’s the kitchen of the eponymous institution, Barneys. In The Freds at Barneys Cookbook the food is flexible and forward-thinking.  It matches the Barneys brand, and still manages to satisfy its finicky and fickle clientele’s wants, needs, and desires. There's more here, though, than a cookbook. Chef Mark Strausman teaches you how to use restaurant techniques in a home-cooking environment.

Recipes to cook from The Freds at Barney’s Cookbook by Mark Strausman. Copyright © 2018 by Mark Strausman. Published by Grand Central Publishing. All rights reserved.

Chicken Paillards with Tomato Arugula and Red Onion Salad with Madison Avenue Dressing (Freds Herb Mix recipe included)

White Bean Soup

Profiteroles with Caramel Ice Cream Chocolate Sauce

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Copyright © 2018 by Stephanie Izard, Inc. Reprinted with permission by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

From Chef Donna’s Review:

When a chef conquers the world in 8-years (wins Top Chef, writes her first cookbook, opens 3 restaurants, wins the title of Iron Chef on Iron Chef Gauntlet, travels the world, gets married, and has a baby) you might expect the first cookbook to be a restaurant tome.  In the case of Gather & Graze: 120 Favorite Recipes for Tasty Good Times, Stephanie Izard chose to bring her worldwide cultural perspective out of her restaurants and into the home kitchen.  If you want to up your flavor game, learn to think a little more like a chef, and approach food in a way that is a bit eclectic and yet somehow remains familiar, this is the cookbook for you.

Recipes to cook from Gather & Graze: 120 Favorite Recipes for Tasty Good Times by Stephanie Izard with Rachel Holtzman. Copyright © 2018 by Stephanie Izard, Inc. Reprinted with permission by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Crispy Beef Short Ribs with Avocado and Grapefruit Chermoula

Shrimp Toast

Tasty Eggy Kimchi Bacon Thingy

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Copyright © 2018 by Cathy Barrow. Photography credit Christopher Hirscheimer. Published by Grand Central Life & Style. All rights reserved.

From Chef Donna's Review

Welcome to the delicious new food trend of slab pies. A slab pie is just like a regular pie only bigger and better. Pie Squared, with its 75 sweet and savory recipes easily piques the interest of baking devotees and occasional bakers alike.  Slab pies are an unfussy twist to pie that is perfect for family dinners, and even dinner parties. Whether you're looking for something sweet, fast, enough to serve a crowd, or just get dinner on the table quickly in a fun way, or to change up a week's worth of leftovers, Cathy Barrow and Pie Squared may be the answer to home-cooked pastry nirvana.

Recipes to cook from PIE SQUARED: Irresistibly Easy Sweet & Savory Slab Pies by Cathy Barrow copyright © 2018 by Cathy Barrow. Photography credit Christopher Hirscheimer. Published by Grand Central Life & Style. All rights reserved.

Pan-Roasted Mushroom and Kale Slab Pie with an All-Butter Crust

Favorite Turkey Chili Frito Slab Pie with a Cornbread Crust

Pumpkin Chiffon Slab Pie with an Amaretti Crust

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Copyright © 2018 by Chad Sarno and Derek Sarno. Photographs by Eva Kosmas Flores. Published by Grand Central Life & Style an imprint of Grand Central Publishing.

From Chef Donna's Review

Vegans rejoice! Healthy eaters rejoice! The punchy-brother duo team that took Whole Foods Market and its prepared food line worldwide has published their first cookbook called The Wicked Healthy Cookbook. The book cover alone commands attention with a cleaver center stage against a beet stained white apron that looks like something out of a horror movie.  Yet in between the covers of The Wicked Healthy Cookbook you’ll find more than 125 plant-based recipes that require very little (actually no) slaughtering.  These recipes are designed for the well-versed, practicing vegan that has a well-stocked vegan pantry, understands the time needed to cook or make the plant-based ingredients for the recipes, like cheeses or eggs, and nut milks, and is comfortable with online sources for buying plant based ingredients.  If you are, and you do, you will find recipes here to provide meals for everyday cooking, your best dinner parties, and a little indulgence too.

Recipes to cook from The Wicked Healthy Cookbook by Chad Sarno and Derek Sarno copyright © 2018 by Chad Sarno and Derek Sarno. Reprinted with permission by Grand Central Life & Style and imprint of Grand Central Publishing.

*A Note from Now That’s A Mouthful: These recipes dive into new vegan cooking techniques and our recipe testing community did not always have great or consistent results.

King Satay with Spicy Peanut Ginger Sauce

Corn Dumplings in Coconut Corn Broth

Almond Meringue Cookies (with plant-based meringue)

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Copyright © 2018 by Alana Chernila. Photographs copyright © 2018 by Johnny Autry. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

From Cherie's Review             

“We don’t need to disguise our vegetables, we just need to prepare them well,” says Alana Chernila, author of The Homemade Pantry and The Homemade Kitchen.  In her latest book, Eating from the Ground Up, she again inspires us to step into our kitchens and create simple, flavorful and delicious food. Plant based eating is having a moment right now, and as a nation of eaters we’re integrating greater numbers of vegetables into our diet. These recipes bring out the flavor and texture of vegetables, using them to their fullest potential.  Chernila’s guiding principles – with a central theme of living life fully with food – is compelling and well-presented in Eating from the Ground Up. Her smart techniques and simple touch allow all of us to create tasty vegetables every season of the year.

Recipes to cook from Eating from the Ground Up by Alana Chernila, copyright © 2018 by Alana Chernila. Reprinted with permission by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Shiitake Barley Soup

Beet and Cucumber Quinoa

Polenta with all the Greens

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Copyright © 2018 by Laurel Gallucci and Claire Thomas. Photography by Claire Thomas. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

From Chef Donna's Review

It’s hard to believe that with five pantry staples – located in just about any grocery store – you can easily find a dessert recipes in Sweet Laurel to satisfy just about anyone.  Ingredients like almond flour, coconut oil, maple syrup, honey and Himalayan pink salt. Add other common ingredients like cacao (cocoa), apple cider vinegar, and lemon juice, and these basics are combined time and again to create batters and doughs that become the basis for breakfasts, cookies and bars, pies, and layer cakes.  Mix in spices, nuts and nut butters, fruit and powdered green tea, and though expensive, you've just given yourself over 100 recipe options that support any dietary platform, and satisfies every sweet-tooth craving.

Recipes to cook from Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts. Copyright © 2018 by Laurel Gallucci and Claire Thomas. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Honey Walnut Coffee Cake 

Apple Pie Bars (with Vegan Caramel)*

Fluffy Lemon Coconut Cake (with Coconut Whipped Cream and Lemon Spread)*

*Now That’s A Mouthful uses and recommends The Spice and Tea Exchange® spices and seasonings in all of its recipes.

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copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: Peden + Munk © 2017.

From Chef Donna's Review:

Yotam Ottolenghi is famous for his four Ottolenghi restaurants in London, and the spectrum of award-winning cook books that have put simple, culture and plenty into our kitchen vernacular.  In Sweet, Ottolenghi teams up with Helen Goh, his now pastry chef, to shake up the dessert world. In his signature style the recipes are generous and warm, and compelling with inspired flavor combinations that defy your imagination.  Things like Brownies with Tahini and Halvah, and Star Anise and Blackberry Cakes. The international array of flavors sprinkled into these cookies, cakes, candies and custards make you want to bake everything in Sweet.

Recipes to cook from Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi and Helen Goh, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Chocolate Banana and Pecan Cookies*

Coffee and Cardamom Pound Cake*

Belinda’s Flourless Coconut and Chocolate Cake

*Now That’s A Mouthful uses and recommends The Spice and Tea Exchange® spices and seasonings in all of its recipes.

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Cook Like a Pro: Recipes & Tips for Home Cooks By Ina Garten

Copyright © 2018 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Recipes to cook from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Baked spinach and Zucchini

Campari and Orange Granita

Charlie Bird’s Farro Salad

*Now That’s A Mouthful uses and recommends The Spice & Tea Exchange® spices and seasonings in all of its recipes.

Giada’s Italy: My Recipes for La Dolce Vita by Giada De Laurentiis

Copyright © 2018 by GDL Foods Inc..  Photographs by Aubrie Pick. Published by Clarkson Potter/ Publishers, an imprint of Penguin Random House LLC.

From Cherie's Review

There is no greater satisfaction than preparing a delicious meal for those you love. It is truly one of the greatest expressions of loving kindness we can do for one another. Upon opening Giada’s Italy, you are instantly transported to the cobblestoned streets of Rome, as Giada De Laurentiis literally walks you through her beloved city sharing stories and recipes that make even non-Italians yearn to cook like the seasoned locals. In each recipe from “Starters” to “Weeknights,” Giada’s Italy gives you delicious Italian-style cooking with a bit of a California twist.  From her pantry “go-to” suggestions, to those items you have on hand, these recipes will have all of us cooking Italian cuisine for those we love, while living, “La Dolce Vita!”

Recipes to Cook from Giada’s Italy: My Recipes for La Dolce Vita by Giada De Laurentiis copyright © 2018 by GDL Foods Inc.  Reprinted with Permission.

Barolo Braised Short Ribs

Italian Sheet Pan Chicken*

*Now That’s A Mouthful uses and recommends The Spice and Tea Exchange® spices and seasonings in all of its recipes.

Roasted Squash Agrodolce

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Skinnytaste One & Done: 140 No-Fuss Dinners for your Instant Pot®, electric pressure cooker, air fryer, slow cooker, multi cooker, Dutch oven, sheet pan and more By Gina Homolka with Heather K. Jones, R.D.

Copyright © 2018 by Gina Homolka. Photographs copyright © 2018 by Eva Kolenko. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

From Chef Donna's Review

Who doesn't love to cook in one pot? Since our first kitchens we've had on hand a sheet pan, a Dutch oven, or a skillet.  But now, incorporate today's convenient countertop appliances – insta pot, slow cooker, air fryer, anyone? – and we’ve got the recipe to eat healthier and cook at home, but spend less time in the kitchen doing it.  With the one-pot meal concept behind best-selling author Gina Homolka’s Skinnytaste One & Done, if we have fewer dishes to clean up, so much the better. Homolka’s Skinnytaste brand for healthy, flavor forward recipes, are right here in all of the 140 one pot cooking options.

Recipes to cook from Skinnytaste One & Done: 140 No-Fuss Dinners for your Instant Pot®, electric pressure cooker, air fryer, slow cooker, multi cooker, Dutch oven, sheet pan and more by Gina Homolka with Heather K. Jones, R.D. Copyright © 2018 by Gina Homolka. Photographs copyright © 2018 by Eva Kolenko.

Pork Chop Pizzaiola with Arugula Salad

Summer Veggie Zucchini Noodles with Burrata

Buffalo Drumsticks with Creamy Cabbage and Kale Slaw

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The Homemade Kitchen: Recipes for Cooking with Pleasure by Alana Chernila

Copyright © 2015 by Alana Chernila. Photographs copyright © 2015 by Jennifer May. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

From Cherie's Review:

Sometimes we just do the best we can. Alana Chernila applauds all of us for trying to be the best that we can be while in the kitchen. Cooking is a labor of life and love for her. Her honest and refreshing approach to cooking encourages and celebrates the home cook in all of us.  In her follow-up to The Homemade Pantry, Chernila shares her guiding principles that embolden and inspire her, and all of us, to feel good in the kitchen. “Do your best and then let go.” In her IACP Award nominated, The Homemade Kitchen, this cookbook expresses the opposite of perfection as it gives us the liberties to spread our wings, make mistakes, regroup and present remarkable dishes from scratch. This book is a marvelous treasure of recipes that allows all of us to be the best home cooks we can be!

Recipes to cook from The Homemade Kitchen: Recipes for Cooking with Pleasure. Copyright © 2015 by Alana Chernila. Photographs copyright © 2015 by Jennifer May. Reprinted with permission.

Asparagus Carbonara

Minestrone

Muffins

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Michael Symon's Carnivore: 120 Recipes for Meat Lovers By Michael Symon

Copyright © 2012 by Michael Symon. Photographs copyright © 2012 by Jennifer May. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

From Chef Donna's Review

Meat has a way of elevating a dish, a meal, even an entire celebration, and in Michael Symon’s Carnivore that becomes abundantly evident.  Equally evident is Symon’s intense approach to meat.  Carnivore not only gets you to think about a sustainable approach to meat, but also to think outside of the box – both in terms of the different cuts to cook, and putting meals together, keeping meat on center stage.

Recipes to cook from Michael Symon's Carnivore: 120 Recipes for Meat Lovers. Copyright © 2012 by Michael Symon. Photographs copyright © 2012 by Jennifer May. Reprinted with permission by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Prime Rib

Roasted Rack of Lamb

Giardiniaera (spicy fresh celery salad)*

*Now That’s A Mouthful uses and recommends The Spice and Tea Exchange® spices and seasonings in all of its recipes.

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Better Homes & Gardens Fast or Slow by the Editors of Better Homes & Gardens

Copyright © 2018 by Meredith Corporation. Photography © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

From Chef Donna’s Review

Who doesn’t have a slow cooker or a pressure cooker?  Maybe, you have an insta pot or multi-cooker? These iconic counter-top convenience appliances have changed home cooking.  While they deliver up the convenience promised, you need a separate library of recipes for each.  Like a slow cooker recipe?  Good luck making it in your insta pot.  Enter Better Homes & Gardens Fast or Slow.  This book is for everyone who wants the convenience of preparing home-cooked meals on their time schedule.  Have time in the morning?  Prep your meal in the slow cooker and have it waiting for you when you return home.  Running late? No problem.  Make that same meal at the end of your day, in about 30 minutes.  Nice!

Recipes to cook from Better Homes and Gardens Fast or Slow © 2018 by Meredith Corporation. Photography © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Beer Soaked Brisket Sandwiches

Indian Chickpea and Vegetable Curry

Ham and Mixed Bean Soup with Kale

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Stock the Crock By Phyllis Good

Copyright © 2017 Oxmoor House. Published by Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved..

From Chef Donna's Review

If you have a slow-cooker somewhere in your home, pay attention. Phyllis Good, author of the wildly popular Fix-it and Forget-it series, has done it again. In her latest book, Stock the Crock, Good manages to curate a collection of fresh and innovative recipes that uses your slow-cooker as a multi-purpose kitchen appliance. She offers abundant ideas and ways to adapt these recipes for any occasion or palate, including gluten-free, paleo or vegetarian. Good offers a full range of choices for getting both classic and contemporary recipes on to the table. Stock the Crock makes you rethink how (and why) to use your slow cooker.

Recipes to cook from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Chai Apple Butter*

Maple Brushed Salmon*

Salsa Rice*

*Now That’s A Mouthful uses and recommends The Spice and Tea Exchange® spices and seasonings in all its recipes.

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Cravings: Hungry for More by Chrissy Teigen with Adeena Sussman

Copyright © 2018 by Chrissy Teigen. Photographs copyright © 2018 by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Discussed in Bonus Episode Recipe Roundup #3 / Podcasts Season 2

Recipes to cook from Cravings: Hungry for More by Chrissy Teigen with Adeena Sussman. Copyright © 2018 by Chrissy Teigen. Photographs copyright © 2018 by Aubrie Pick. Reprinted with permission by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Everything Bagel Cream Cheese Breakfast Bake

Twitters and Uncle Mike’s Banana Bread

Sweet and Spicy Peach and Brie Grilled Cheese

COVER Chow Down_BookCover

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

COVER Korean BBQ

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

COVER Lemons
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

COVER Roses Baking Basics
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

COVER KRON_Burger to Believe in
COVER Jacques-Pépin-Poulets-&-Légumes

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
COVER Perfect Bite

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

Kitchen Shortcut Bible
_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

Cover_100%Real_FINAL HI-RES

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