The Books We Cook From on Now That’s A Mouthful Season 3

The Books We Cook From on <i>Now That’s A Mouthful</i> Season 3

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 by Brian Noyes. Photographs copyright © 2018 by Andrew Thomas Lee. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

From Cherie's Review: 

Red Truck Bakery Cookbook holds a treasure trove of crowd pleasing recipes, each with an anecdotal story that brings a smile to your face as you read along.  Brian Noyes is as brilliant a story teller as he is a baker and bakery owner.  His early career in publishing, writing daily editorials alongside the Washington Post food critics, set him on the path to changing careers.  Farm life, award winning peach jam and a bright red Ford F-100 (purchased from Tommy Hilfiger by the way), sealed the destiny of starting Red Truck Bakery. Whether Noyes is purchasing “hooch” from a friend in the next county to make his Double-Chocolate Moonshine Cake or using bacon to make Ham Jam, because bacon makes everything better, the Red Truck Bakery Cookbook is both nostalgic and forward-thinking.

Recipes to cook from Red Truck Bakery Cookbook: Gold-Standard Recipes from America’s Favorite Rural Bakery by Brian Noyes with Nevin Martell copyright © 2018. Photography by Andrew Thomas Lee copyright © 2018.

Bourbon Balls

Ham Scones with Cheddar and Scallions

Shenandoah Apple Cake with Maple Glaze

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© 2018 by Dorie Greenspan. Photography © 2018 by Ellen Silverman. Published by Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.

From Chef Donna's Review

Dorie Greenspan, in her new book Everyday Dorie, takes us back to what she calls “elbows-on-the-table-meals.” Casual, put people at ease, kinds of meals that today seem to be more the exception than the rule.  This is the collection of recipes that makes meals friendlier for weekdays and weekends, for dinners for two and meals for a crowd. You’ll find the ingredients you need at supermarkets, or already in your pantry and fridge.  But mostly you’ll find recipes that are approachable and manageable, make ahead, and easy to pull together. Oh, and there's dessert. Every day needs dessert, a rule that must be followed according to Greenspan, and one more reason to love this kitchen companion.

Recipes to cook from Everyday Dorie © 2018 by Dorie Greenspan. Photography © 2018 by Ellen Silverman. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.

Bourbon Roasted Pork Loin

Chocolate Covered Chai Tea Bars

Pasta with Cabbage Winter Squash Walnuts

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