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. 

COVER Perfect Bite

The Perfect Bite by Jennifer Jasinski

Copyright © 2010 by Jennifer Jasinski.  Published by Rioja Denver (

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

Cover_100Real_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

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