Now That's a Mouthful

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 © 2019. Photographs by Johnny Autry. Published by Ten Speed Press, a division of Penguin Random House, Inc.

From Chef Donna’s Review:

If you've ever had superb pizza – the kind with a thick crust, golden brown edges and a rich buttery bottom, you remember it. If you've ever tried to recreate it and fallen short, things are about to change. Welcome to Peter Reinhart's Perfect Pan Pizza and the new age of pizza-flavor expression – in both crust and toppings. In his latest book, Reinhart teaches the home cook how to replicate the techniques that drive today’s pan pizza renaissance, so they can make pizza that is equal to any found in artisan pizzerias around the world. Perfect Pan Pizza includes the techniques that Reinhart discovered and developed during his epic career as an artisan baker, pizza maker, and educator. And while he says he's been able to combine these techniques to make them easy for the home cook, you still need to be willing to set aside time and commit to study, focus, and work toward the end goal, which isn’t just good, but memorable perfect pizzas.

Recipes to cook from Perfect Pan Pizza by Peter Reinhart, copyright © 2019. Reprinted with permission by Ten Speed Press, a division of Penguin Random House, Inc.

Master White Flour Dough

Bacon and Egg Pizza

Olive and Artichoke Medley Pizza

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* Product prices and availability are accurate as of the first date of publication on this site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

copyright © 2019. Photographs copyright © 2019 by Justin Walker. Published by Ten Speed Press, a division of Penguin Random House, LLC. All rights reserved.

From Cherie’s Review: 

The Kitchen Twins,” Emily and Lyla Allen received their first aprons and chef’s hats at the age of three. On that same day, with the help of their grandmother, they stepped into the kitchen ready-for-business and thus began their future and passion for cooking. The Teen Kitchen is their collaborative collection of simple and creative recipes that has something for everyone. Whether you are new to cooking, or a seasoned pro, this cookbook offers you new tips and twists using healthy, fresh ingredients. Their enthusiastic approach to cooking is inspiring as they walk you step-by-step through each recipe and offer you Twin Tips along the way. Their recipes are designed to meet anyone’s needs, whether gluten-free, dairy-free, or vegetarian.  Each recipe is thoughtful, creative, and invites us all into the kitchen with a fresh perspective, spirit for success, and above all else, an attitude for fun!

Recipes to cook from The Teen Kitchen: Recipes We Love to Cook copyright © 2019 by Emily Allen and Lyla Allen. Reprinted with permission by Ten Speed Press, a division of Penguin Random House, LLC. All rights reserved.

Carrot Cake Pancakes (with homemade apple sauce)

Cheesy Panko Crisps

Chocolate Cranberry Almond Bars

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*Product prices and availability are accurate as of the first date of publication on our site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2019 by David Burtka, Inc. Photography Credit Amy Neunsinger. Reprinted with permission of Grand Central Publishing. All rights reserved.

From Chef Donna's Review             

In a world of boring structure, endless routines and rigid thinking, chef, host, caterer, and actor David Burtka, in his first book, Life is a Party, brings his confetti-laced pages home to your kitchen counter, which lands like an exploding piñata dripping brightly colored ideas for entertaining and fun. A bit over the top? Perhaps (but he is married to Neil Patrick Harris). This whimsical, playful, and smartly thought-out book brings life to your party before the first guests ever arrive.  With themes and ideas for you to graft onto your personal style of entertaining, there's no shortage here of ideas and recipes to create the easiest of parties to the most complex and formal sit-down meals. In the words of the author, “a successful party is much more about the sum of its parts than it is about just one detail,” and Life is a Party has all of the parts covered from the food to the playlist to the take-home gifts you craft yourself.

Recipes to cook from LIFE IS A PARTY: Deliciously Doable Recipes to Make Every Day a Celebration. Copyright © 2019 by David Burtka, Inc. Reprinted with permission of Grand Central Publishing. All rights reserved.

Trio of Aqua Frescas

Guacamole

Ceviche

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* Product prices and availability are accurate as of the first date of publication on this site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2019 by Well+Good. Photographs copyright © 2019 by Johnny Miller. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

From Chef Donna's Review             

Well + Good, 100 Healthy Recipes + Expert Advice For Better Living could become your go-to book for healthy recipes and wellness wisdom. With input from experts and authorities that take you into the kitchens of celebrities such as Elle Macpherson, Venus Williams, and Misty Copeland, this book seeks to be your guide and trusted advisor as you navigate the ever-expanding and often confusing world of wellness.  Well + Good, the brainchild of journalists Alexia Brue and Melisse Gelula, provides 100 recipes that are cooked by the celebrity contributor, which they say they cook for themselves – even on their busiest of days. It's with this can-do attitude that the authors help you plan for and eat vegan, paleo, gluten free and Keto. Plus, you’ll gain the benefits of better skin, better sleep, better sex, better mood, better focus, better digestion, and better energy. Who doesn't want that?

Recipes to cook from Well + Good. Copyright © 2019 by Well+Good. Reprinted with permission by Clarkson Potter, an imprint of Penguin Random House, LLC.

Blue Magic Smoothie Bowl

Shaved Radicchio, Parmesan + Truffle Pizza

White Bean Egg Bake

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*Product prices and availability are accurate as of the first date of publication on our site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2019 by Liz Moody. Photographs copyright © 2019 by Lauren Volo. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

From Chef Donna’s Review:

Regardless of our dietary platform, at some point we all have to make choices with respect to our life and lifestyle. According to Liz Moody, author of Glow Pops, and now her new book Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships, these choices are easier when you make them with a partner who is committed to similar health goals, be it a friend, life-partner, co-worker, or family member. Being healthy is all about nourishing both body and soul. With Moody's 100-plus gluten-free, dairy free, easy-to-make recipes, all with a fun twist and designed to be cooked, eaten and enjoyed by two, you have a greater chance of staying the course on your path to an overall healthier way of living.

Recipes to cook from Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships. Copyright © 2019 by Liz Moody. Reprinted with permission by Clarkson Potter, an imprint of Penguin Random House, LLC.

10-minute Poke Bowl

Frozen Broccoli and Basil Soup

Fun-Size Nougat Chocolate Candy Bars

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* Product prices and availability are accurate as of the first date of publication on this site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Published by DK, a division of Penguin Random House LLC. Copyright © 2019 by Georgi Radev.

From Cherie's Review             

Light the tiki torches and get ready to raise your drink flag for some easy-to-make, resort-style tropical cocktails!  Let’s Get Tropical, a collection of cocktail recipes by Georgi Radev, use the delicious ingredients he fell in love with while in the Caribbean and South Pacific. These drink recipes immerse you in the “tiki and tropical lifestyle,” as Radev likes to call it, and includes alcohol and many mocktail versions of his drink recipes. You’ll find plenty of tropical classics as well as inventive new twists on familiar recipes that feature fresh ingredients, fantastic rum blends, theatrical presentations and playful names. Each one gives you that exotic feeling of a being on a sun-drenched tropical island, ready to ease into that first refreshing cocktail.

Drinks to create from Let's Get Tropical: More than 60 Cocktail Recipes from Caribbean Classics to Modern Tiki Drinks, reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2019 by Georgi Radev.

Royal Palace Mojito

Coco Mojo

Mango Mojito

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*Product prices and availability are accurate as of the first date of publication on our site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2019 by Walter Staib and Martha W. Murphy. Reprinted with permission of Grand Central Publishing. All rights reserved.

From Chef Donna’s Review:

Learning about a culture through its cuisine is not a new or novel idea. But, when your guide is both a chef and story-teller, as is Walter Staib in A Taste of History, you get more than just a glimpse into the most important events and individuals of eighteenth-century America, you also learn the food that shaped our cuisine. The dishes in this book go beyond American classics like chicken noodle soup and the apple tart. Staib gives us surprising creations such as Curried Shrimp and Tofu or Elk Stew, which according to Staib, highlight the inventiveness of a time before refrigeration. If you love early American history and food, there is no more delightful way to discover both than by turning the pages of a cookbook.

Recipes to cook from A TASTE OF HISTORY by Chef Walter Staib with Martha W. Murphy. Copyright © 2019 by Walter Staib and Martha W. Murphy. Reprinted with permission of Grand Central Publishing. All rights reserved.

Boston Cream Pie

Hot & Spicy Cabbage Slaw

Stuffed Kohlrabi

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* Product prices and availability are accurate as of the first date of publication on this site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2019 by Katie Parla. Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

From Cherie’s Review:

Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes goes beyond the flavors and dishes that have migrated across the Atlantic and are commonly known in the United States as “Italian food.” These recipes, anchored in the Italian south, reflect the soulful culinary traditions and pure ingredients for which the region is known. Cookbook author, Katie Parla, created these recipes alongside chefs, farmers, bakers and home cooks in Italy’s five southern regions. While the original recipes are crafted with “pinches” and “handfuls” of ingredients, Parla writes the recipes with US measurements to allow for our success in the kitchen.  Enjoy the food tour this book provides through southern Italy. You’ll be treated to learning about the history, culture and traditions that make this regional cuisine unique, charming, and above all irresistible. Buon Appetito!

Recipes to cook from Food of the Italian South, copyright © 2019 by Katie Parla. Photographs copyright © 2019 by Ed Anderson. Reprinted with permission by Clarkson Potter, an imprint of Penguin Random House, LLC.

Manell’ (Fried Polenta Fritters)

Peperoni Imbottiti alla Beneventana (Bread-Stuffed Peppers)

Sicchie d’a Munnezza (Spaghetti with Dried Fruits and Nuts)

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*Product prices and availability are accurate as of the first date of publication on our site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2019 by Chris Taylor and Paul Arguin. Photographs copyright © 2019 by Andrew Thomas Lee. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

From Cherie’s Review:

American culture might easily be summed up in the saying, “it’s as American as apple pie.” And thinking about apple pie conjures up a treasure trove of memories. Celebrating those pie memories and giving them a modern make-over is what The New Pie: Modern Techniques for the Classic American Dessert is all about. These are not your Grandma’s recipes! Award-winning bakers Chris Taylor and Paul Arguin give us some amazing non-traditional pie recipes that will pique the interest of even the most traditional of pie baker. This cookbook gives us a modern take on some conventional and not-so-conventional pie recipes, with flavor combinations that will blow your mind and make your mouth water! You will thank the authors, who are scientists by day and pie aficionados on the weekends, for their precise, step-by-step instructions that will have you and your guests lining up for another slice of their new version of the American classic!

Recipes to bake from The New Pie: Modern Techniques for the Classic American Dessert. Copyright © 2019 by Chris Taylor and Paul Arguin. Reprinted with permission of Clarkson Potter Publishers an imprint of Penguin Random House LLC. All rights reserved.

Hot Fudge à l’Orange Brownie Sundae Pie

Thai Iced Tea Pie with Whipped Cream “Ice Cubes”

Hunky Monkey Peanut Pie

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* Product prices and availability are accurate as of the first date of publication on this site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2019 by Carla Lalli Music. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

From Chef Donna's Review

In her first book Where Cooking Begins, Carla Lalli Music, sheds the chef’s coat and her career mindset as food director at Bon Appetit magazine to offer a glimpse into her home kitchen. One that is unadorned with expensive gadgets and counter-top appliances, but filled with hungry children that don’t always like vegetables, and crave time with their mom as much as they crave pancakes. This is a book about how a career-mom maneuvers from work-life into home life and wants to cook dinner, prepare food to take along on weekend getaways, and welcome people into her home in the middle of the week because that’s when time allows and calendars coordinate. It’s a book that teaches us to cook simply and purposefully without losing ourselves or our minds in the process. It’s about how we wish we could function in the kitchen, and some uncomplicated ideas to get us there. It’s what we talk about all Season 3 long on Now That’s A Mouthful podcast.

Recipes to cook from Where Cooking Begins: Uncomplicated Recipes To Make You a Great Cook. Copyright © 2019 by Carla Lalli Lalli Music. Photographs copyright © 2019 Gentl and Hyers. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

Fruit Compote with Labneh, Maple Syrup and Olive Oil

Ham and Butter Baguette with Green Beans

Spaghetti Aglio e Olio with All-o the Parsley

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*Product prices and availability are accurate as of the first date of publication on our site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2018 by Caroline Bretherton. Published by DK, a division of Penguin Random House LLC. Photography Credit: © Dorling Kindersley: Charlotte Tolhurst, 2018.

From Chef Donna’s Review:

Who doesn't love pasta? And, who hasn't felt the stigma attached to loving a big hearty bowl of those comforting carbs? Pasta Reinvented, Gluten-free pastas, Alternative noodles, and 80 creative and delicious recipes, by Caroline Bretherton, frees us from shame and paves the way to delicious new ideas around pasta. Using non-traditional pastas to create exciting, comforting and crave-worthy noodle dishes, Pasta Reinvented offers recipes to create gluten-free pastas or use store-bought alternative pastas that give you complex textures alongside sophisticated flavors. Wrap in nutritional benefits for low-carb and gluten-free diets without compromising on taste, and you have every reason (and excuse – if you need one!) to love pasta again.

Recipes to cook from Pasta Reinvented, Copyright © 2018 by Caroline Bretherton. Reprinted with permission by DK, a division of Penguin Random House LLC.

Prosciutto Thyme & Fig Ravioli with Browned Butter (with Almond and Tapioca Pasta recipe)

Cacio E Pepe with Crisped Leeks (with Chickpea Pasta recipe)

Citrus Zucchini Cannelloni with Goat Cheese

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* Product prices and availability are accurate as of the first date of publication on this site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2019 by Christina Lane, published by The Countryman Press, a division of W. W. Norton & Company, Inc. All Rights Reserved.

From Chef Donna’s Review:

When you understand the premise behind Christina Lane’s new book, Dinner Just For Two, you realize you are holding a book as useful as the Better Homes and Gardens® New Cook Book or the Joy of Cooking cookbook, only this one is for everyday small-batch home cooking. Lane is the author of Desserts for Two, (the cookbook and the popular blog), and Sweet & Simple (from Season 1 of Now That’s A Mouthful podcast).  She takes the idea of practical, useful, everyday modern classic recipes, and makes them into small batch servings of two to three. Say bye-bye to boring leftovers and get ready to use and repurpose your pans, pots, and small countertop kitchen appliances. This book gives you the know-how and the recipes to make just enough for one meal, which gives you the freedom to create something new each day of the week.

Recipes to cook from Dinner Just For Two, copyright © 2019 by Christina Lane, reprinted with permission by The Countryman Press, a division of W. W. Norton & Company, Inc. All Rights Reserved.

Lemon Spaghetti with Artichokes and Bread Crumbs

Hot Honey Lime Glazed Protein of Choice

No Knead Dutch Oven Bread

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*Product prices and availability are accurate as of the first date of publication on our site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2019 by Will Horowitz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

From Chef Donna's Review

Salt Smoke Time is a handbook for rediscovering self-reliance within our homes, our kitchens, and our lives. This is not a book about a chef, a recipe or a restaurant. This is a book about how nature and history can teach us to best feed ourselves and those we love, if we allow them. Inspired by nature, the methods and traditions handed down from our homesteading ancestors, the recipes captured between the covers of this book create an experience and teach you a culinary expertise that includes curing, brining, cold smoking, canning, pickling, and dehydration. While that may all seem a bit daunting for the contemporary home-cook, the author's narrative, clear instructions and recipes, and ideas that transcend time, nature, and modern civilization, make this doable for anyone that cares to remain grounded in both nature and food.

Recipes to cook from Salt Smoke Time by Will Horowitz. Copyright © 2019 by Will Horowitz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

Brined Lemon

Chef Donna’s Notes: Northern Bayberry Leaves come from a semi-evergreen shrub. It thrives in sand dunes, along rivers, streams, and lakes. A common member of Maine’s coastal plant community, its glossy, dark green summer foliage produces leaves that are aromatic when crushed. Substitute fresh bay leaves, though the taste is markedly different.

Green Cardamom Pods are different than the Black Cardamom Pods called for in the Chile Ash Paste recipe.

Chile Ash Paste

Raw Artichoke Salad

Chef Donna’s Note: Bonito Flakes (dried smoked bonito/tuna belly) are commonly used in Japanese cooking and making Dashi. Find them online or in Chinese/Japanese markets. Many higher end, well-stocked grocers will carry them, though they are more affordable at an ethnic market (think, really cheap!)

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* Product prices and availability are accurate as of the first date of publication on this site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2019 by Margaret Jane Hoffman. Published by Ten Speed Press, a division of Penguin Random House LLC, New York. Photographs copyright © 2019 by Kelly Puleio.

From Cherie's Review

Cheers to the resurrection of the at-home cocktail hour! Maggie Hoffman’s latest book, Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion enables all of us to be the perfect cocktail-hour hosts. This outstanding collection of crowd-pleasing alcoholic and non-alcoholic drink recipes is the perfect beverage guide for your next get together. The recipes are smartly grouped by flavor profiles with added attention given to seasonal and special occasion drinks. The idea is to make your Batch Cocktails ahead of time so the drinks continue to flow, and your stress level remains low. Hoffman says, “reclaiming the relaxing cocktail hour won’t save the world, but looking away from our phones for a minute to reconnect with actual human beings over a drink may very well save us from isolation.” So, “cheers” to beautiful cocktails and time spent with the humans you love most!

Recipes to make from Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion. Copyright © 2019 by Maggie Hoffman. Reprinted with permission of Ten Speed Press. All rights reserved.

Derby Cup

Grand Prix

Reina Punch

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*Product prices and availability are accurate as of the first date of publication on our site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2018 by Pippa Guy. Published by DK, a division of Penguin Random House LLC. Photography © 2018 Dorling Kindersley: William Reavell.

From Chef Donna’s Review: 

Feeling a bit dull? Let's Get Fizzical. More than 50 bubbly cocktail recipes with Prosecco, Champagne, and other Sparkling Wines, may be exactly what you need to bring a bit of sparkle back into your life. With more than 50 cocktail recipes to inspire you, you'll feel spriteful and sparkly with classic drinks, twists, non-alcoholic variations, and a book full of new cocktails to create.  You’ll look like an ace mixologist among your favorite sparkling, bubble-imbibing friends when you put the perfect spritzy drink in their hand. Plus you’ll have enough options to change things up so you’ll never be at a loss for a new way to twinkle.

Cocktails to create from Let's Get Fizzical, copyright © 2018 by Pippa Guy, reprinted by permission of DK, a division of Penguin Random House LLC. Photography © 2018 Dorling Kindersley: William Reavell.

Twinkle

Old Cuban

Pink Tequila Fizz

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* Product prices and availability are accurate as of the first date of publication on this site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

© 2019 by Ronna Welsh. Illustrations © 201 by Diana Vassar. Reproduced by permission of RuxMartin Books/Houghton Mifflin Harcourt. All rights reserved.

From Cherie’s Review:

Put ingredients first! Ronna Welsh, chef and founder of the Purple Kale Kitchenworks, and author of The Nimble Cook: New Strategies for Great Meals That Make the Most of Your Ingredients, puts ingredients before recipes and prioritizes personal life over strict meal plans. Her nimble three-step approach to making a meal begins first with Ingredients- Ingredients you want to eat! Step two offers you her favorite preparations for each ingredient or, Starting Points.  Step three, Explorations, builds upon step two and adds even more ideas to create delicious dishes.  This cookbook sets aside traditional meal plans and empowers your sense of imagination and creativity when you step into your kitchen. “Seeing ingredients for their fullest potential” allows us to put ingredients, not recipes, first. This, as Ronna Welsh has described, is simply good cooking

Recipes to cook from The Nimble Cook: New Strategies for Great Meals That Make the Most of Your Ingredients. Copyright © 2019 by Ronna Welsh. Reprinted with permission of Houghton Mifflin Harcourt. All rights reserved. 

Glazed Seared Brussels Sprouts with Balsamic Onion Jam Glaze

Braised Fennel Antipasto

Seared Scallops with Ginger and Braised Parsnips (White Wine and Cumin)

Read More*Product prices and availability are accurate as of the first date of publication on our site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2019 Margarita Manzke. Published by Lorena Jones Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

From Chef Donna’s Review:

Rare is the baking book that teaches you how to make show-case worthy pastry. Meet Margarita Manzke and her new book Baking at Republique: Masterful Techniques and Recipes. This is as much a masterclass workbook as it is a cookbook that will have you creating beautiful sweet and savory pastry worthy of jaw dropping results. That they taste delicious, are made with seasonal ingredients, and feature interesting flavor combinations make them crave-worthy.  This book is focused because Manzke’s attention to details is impeccable. Each chapter begins with a master recipe or technique, complete with the photos and detailed information that all but guarantee success. Baking at Republique has you covered with everything from classic pastries (brioche tarts, Florentine croissants, and chocolate-hazelnut Paris-Brest), oatmeal cookies, chocolate cake, donuts and brownies. The way Manzke guides you through her recipes leaves little doubt you are baking in a professional way, and yet she keeps everything adaptable and achievable for your home kitchen.

Recipes to bake from Baking at Republique: Masterful Techniques and Recipes, copyright © 2019 Margarita Manzke. Published by Lorena Jones Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

Republique’s Chocolate Chip Cookies

Brioche Fruit Tarts (with Master Brioche Dough Recipe)

Chocolate Hazelnut Paris-Brest

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* Product prices and availability are accurate as of the first date of publication on this site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2019 by Dr. Stuart Farrimond. Reprinted by permission of DK, a division of Penguin Random House LLC. Credit for the recipe images: © 2019 Dorling Kindersley: Mowie Kay.

From Chef Donna’s Review: 
Spice is a book that inspires and empowers you to unleash your culinary creativity, regardless of your experience as a cook. In his latest book, Dr. Stuart Farrimond lays out the world of taste, flavor, and aromatics in a way that make it easy to understand and is undeniably useful in the home kitchen.  Spice is like science class combined with history class with a world of cultural cuisines and classic recipes as the tasty visual aids. This is a handbook, a cookbook and beckons out of hiding those spice jars in the deep recesses of your drawer, pantry or larder.

Recipes to cook from Spice, Copyright © 2019 by Dr. Stuart Farrimond. Reprinted by permission of DK, a division of Penguin Random House LLC. Credit for the recipe images: © 2019 Dorling Kindersley: Mowie Kay.

Ceviche made with Leche de Tigre 
Chef Donna’s Note: This recipe calls for only the cilantro stalks; I typically garnish my ceviche with the baby leaves or a fine chop of the cilantro leaves.

Persian Rice Pudding with Advieh
Chef Donna’s Note: The ratio of rice to liquid is off, at least if you're looking for a thicker rice pudding. Try changing the ratio to 3:1, solid/rice to liquid for a richer thicker "pudding"-like result.

Rose petals and orange flower water can usually be sourced at a Mediterranean or Indian grocer.

Sweet and Spicy Apple Pastry Rosettes
Chef Donna’s Notes: Grains of Paradise are available through a quality spice purveyor. It is peppery and pungent with fruity and floral notes. If you can find it, do try it. You can substitute black pepper but reduce the amount by about 2/3rds. You’ll lose the fruity floral notes so if you’re feeling adventurous you might mix in a bit of ground ginger and cinnamon or allspice.

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*Product prices and availability are accurate as of the first date of publication on our site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2019 by Jeanine Donofrio. Reprinted with permission by Avery, an imprint of Penguin Random House, LLC. All rights reserved.

From Cherie’s Review:

“Variety is the spice of life,” and Jeanine Donofrio upholds this motto as she brings us vegetable-packed recipes that we might never have imagined!  Love & Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal offers us flavorful, easy and fresh recipes with a variety of ingredient combinations, that we will love to eat in a “healthy rotation” any day of the week. This is the age of the vegetable and this cookbook shows you just how versatile vegetables can be.  There are recipes for breakfast through dessert, as well as drinks, which use fruits and vegetables from every season to please all tastes. This book is not about becoming vegetarian, it’s about appreciating vegetables and the variety of ways they can “spice” up your life!

Recipes to cook from Love & Lemons Every Day: More Than 100 Bright, Plant-Forward Recipes for Every Meal. Copyright © 2019 by Jeanine Donofrio. Reprinted with permission by Avery, an imprint of Penguin Random House, LLC. All rights reserved.

Asparagus, Snap Pea and Chive Blossom Pasta

Broccoli Rabe and Burrata with Lemon

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* Product prices and availability are accurate as of the first date of publication on this site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

© 2019 by Urvashi Pitre. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

From Chef Donna's Review:

In a world where names typically are misleading, don't let the title of this book Keto Fat Bombs, Sweets & Treats scare you away. This is bakery-book-nirvana. And for those that coincidentally are looking for low-carb, sweet solutions to their dietary platform, this may be nothing short of heaven-on-earth. You'll find incredibly interesting and simplified information for living in ketosis that provides an interesting backdrop to the recipes. Regardless, you'll be satisfied with the 100+ recipes for baked goods that are easy, delicious, and arguably healthy.

Recipes to cook from KETO FAT BOMBS, SWEETS & TREATS © 2019 by Urvashi Pitre. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Blueberry Sour Cream Muffins

Chef Donna’s Note: This recipe calls for Swerve brand sweetener, while other recipes suggest Truvia or other sugar substitutes. Swerve brand does not contain erythritol, which for some people can affect the taste of foods. It creates a cooling sensation in the mouth. The author permits substituting Truvia though cautions she specifically calls for Swerve brand where Truvia doesn’t add sufficient bulk, and is usually in recipes that are baked.

Lemon Ricotta Cheesecake*

Peanut Butter Cake*

*Chef Donna’s Note: Both these recipes were originally written for the insta-pot, which is why the pan sizes are smaller than the standard; the author modified the baking instructions for the conventional oven but did not change the pan size.

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*Product prices and availability are accurate as of the first date of publication on our site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2018 by Simple Writing Holdings, LLC. Reprinted with permission by Ten Speed Press, an imprint of Penguin Random House.

From Cherie's Review

In her latest cookbook, Danielle Walker’s Eat What You Love: Everyday Comfort Food You Crave; Gluten-Free, Dairy-Free, and Paleo Recipes, Walker once again shows us her innovative, delicious, and user-friendly recipes that are perfect for every day of the week.  This cookbook includes sections on menu planning, make-ahead meals, one-pot and sheet pan recipes, as well as creative ideas for packed school lunches and work on-the-go. A self-trained chef, Walker has learned how to remove allergens from recipes without sacrificing flavor. Whatever your need, cooking these recipes that are grain-, gluten-, dairy- and refined sugar-free can be a new way of cooking and caring for your family and friends that have specific needs.

Recipes to cook from Danielle Walker’s EAT WHAT YOU LOVE: Everyday Comfort You Crave Copyright © 2018 by Simple Writing Holdings, LLC. Reprinted with permission by Ten Speed Press, an imprint of Penguin Random House.

Buffalo-Stuffed Sweet Potatoes

Roasted Lemon Chile Asparagus

Nut-Free Granola Bars

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© 2019 by General Mills. Photography © 2019by General Mills. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

From Chef Donna's Review             

In a world where super-sized portions and warehouse shopping rules the day, where family-packs and buy-one-get-one has become a way of life, cooking becomes a challenge when there’s only one or two at your table. If you want to cook, especially if you like to cook, you are inevitably confronted with standard yields of 6 to 8, or even more. Who better than Betty Crocker to help us with smart, kitchen friendly recipes that produce smaller yields and still manage to satisfy our desire for all the full-on flavor of contemporary and cultural cuisine.

Recipes to cook from Betty Crocker Right-Size Recipes: Delicious Meals for One or Two © 2019 by General Mills. Photography © 2019 by General Mills. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Cheesy Cauliflower Crusted Rosemary and Tomato Pizza

Sriracha Shrimp Fried Rice

Coconut Cream Pie Bites

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*Product prices and availability are accurate as of the first date of publication on our site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2018 Lisa Q. Fetterman. Photographs copyright © 2018 by Monic Lo. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

From Chef Donna's Review             

When Lisa Q. Fetterman published her 2016 breakout book Sous Vide at Home, she brought the art of sous vide cooking to the home kitchen.  Since then, more than a million home-cooks have come to love the convenience and flexibility that sous vide cooking brings to their skill set, and perfectly cooked foods to their table. Today, as the price of sous vide equipment drops and becomes even more affordable, Fetterman give us her new countertop primer Sous Vide Made Simple, which tackles the question “how do I make meals faster, better tasting, and give myself flexibility so I don’t have to eat the same food over and again?”  The answer? Sous vide cooking and the insightful knowledge that Fetterman’s team delivers up in this new, smartly designed book Sous Vide Made Simple.

Recipes to cook from Sous Vide Made Simple, Copyright © 2018 Lisa Q. Fetterman. Photographs copyright © 2018 by Monic Lo. Reprinted with permission by Ten Speed Press, an imprint of Penguin Random House LLC.

Grilled Pork Chops with Apple Chutney, including Master Recipe Quick Cooked Pork

Cauliflower Gratin, including Master Recipe Cauliflower

Miso-Glazed Salmon with Wilted Greens, including Master Recipe Salmon

Chef Donna Notes: Compare this recipe to Salmon with Miso-Fennel Salad from Sous Vide at Home, by Lisa Q. Fetterman, copyright © 2016, reprinted with permission by Ten Speed Press, an imprint of Penguin Random House LLC during our Pilot Season of Now That’s A Mouthful.

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Copyright © 2019 by Andrea Nguyen. Photographs copyright © 2019 by Aubrie Pick. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.  

From Cherie’s Review:

“We are cooking and eating in very exciting times,” says award-winning cookbook author Andrea Nguyen. She came to America from Vietnam at the age of six and brought with her a curiosity of American food, a super market obsession and the intrinsic desire to keep her feet in both worlds.  In her latest cookbook, Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors, Nguyen unlocks the cuisines of Asia for the home cook. She honors her culture, staying open minded, and appreciating the nature’s bounty that is available in our super markets today. These recipes are not exotic, they are simplistic; all of the ingredients can be found in today’s grocery stores. This cookbook will help you masterfully build bold flavors and put together delicious Vietnamese meals for your cooking repertoire.  

Recipes to cook from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors Copyright © 2019 by Andrea Nguyen. Reprinted with permission of Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC. 

Gingery Greens and Shrimp Soup

Curry-Scented Grilled Beef Lettuce Wraps

Lemongrass Tempeh Crumbles

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*Product prices and availability are accurate as of the first date of publication on our site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2019 by Mark Bittman. Photographs copyright © 2019 by Aya Brackett. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

From Chef Donna's Review             

There aren’t many reasons to think our dinner classics would need an update. They are, after all, classics. Leave it to Mark Bittman though, author of the How To Cook Everything series, to find a way to update 100 iconic dinners and offer them back to us in three smart variations, easy, vegan and perfect for company. Dinners for Everyone is written to suit both our quick-paced lifestyle and our modern kitchens. You'll require little more than a well-stocked pantry, a local grocer and some kitchen knives (a food processor helps sometimes, too) to be successful with just about all of these recipes.  Iconic classics, like Onion Soup, Burgers, Gratin, and Stroganoff, are smartly re-imagined so you can prepare and cook them on a busy weekday (his easy variation), or in a way that’s good for your health and that of the planet (his vegan variation). If you’re feeling ambitious, you’ll find plenty of options that do require you roll up your sleeves, but you’ll enjoy your time in the kitchen (his perfect for company variation).  This book is smart, most likely as iconic as the dinners in it, and makes you hungry no matter what page you land on.

Recipes to cook from Dinner for Everyone. Copyright © 2019 by Mark Bittman. Photographs copyright © 2019 by Aya Brackett. Reprinted with permission by Clarkson Potter, an imprint of Penguin Random House, LLC.

Mustardy Mushroom and Kale Stroganoff 

Chicken Roulades with Goat Cheese and Asparagus

Skillet Teriyaki

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* Product prices and availability are accurate as of the first date of publication on this site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2018 by Pam Anderson. Photographs copyright © 2018 by Lauren Volo.  Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

From Cherie’s Review:

Fleetwood Mac may have written the song, “Don’t Stop Thinking About Tomorrow,” but New York Times bestselling author, Pam Anderson takes these lyrics to another level in her latest cookbook, How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart. Writing the original, How to Cook Without a Book nearly two decades ago, Anderson recognizes a changing food scene and a new generation of home cooks need this revised edition, with its emphasis on thinking ahead and prepping like a cook.  She wants you to learn how to cook, and offers you simple strategies to help you succeed. How to Cook Without a Book acknowledge the contemporary time crunch and gives every home cook the confidence and simplicity to succeed. Anderson’s formulas, recipes and techniques can be used as jumping off points. The possibilities are endless as you get to create the meals for the way you eat and live, which keeps up happy in the kitchen and brings everyone around the table.

Recipes to cook from How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart by Pam Anderson Copyright© 2018. Photographs copyright © 2018 by Lauren Volo. Reprinted with permission by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Thai Coconut Chicken Soup

A Vat of Tomato Sauce, Garlicky or Vegetable (with Sausage Creole recipe)

Shove it in the Oven Stew

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*Product prices and availability are accurate as of the first date of publication on our site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2018 by Ali Maffucci. Photographs copyright © 2018 by Evan Sung. Reprinted with permission by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

From Cherie’s Review:

You have no doubt heard about the art of turning vegetables into noodles using a spiralizer. Author Ali Maffucci is the self-proclaimed face of spiralizing noodles, and in her latest cookbook, Inspiralized & Beyond: Spiralize/Chop/Rice & Mash Your Vegetables into Creative, Craveable Meals she shows us that spiralizing isn’t just about veggie noodles anymore. This cookbook is for everyone that enjoys healthy eating. Vegan, Vegetarian, Paleo, Gluten-Free and Meat-Eaters alike all benefit from adding nutrients to your diet using these creative and delicious recipes. To get our “five” a day – and more – Maffucci uses potato slabs to replace toast, turns broccoli into tots, and makes pizza crust out of cauliflower. With approachable recipes and easy to find ingredients, Inspiralized & Beyond gets you on the fast-track to delicious healthy food.

Recipes to cook from Inspiralized & Beyond: Spiralize/Chop/Rice & Mash Your Vegetables into Creative, Craveable Meals by Ali Maffucci. Copyright © 2018 by Ali Maffucci. Photographs copyright © 2018 by Evan Sung. Reprinted with permission by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Shepherd’s Pie with Celeriac (Celery Root) and Butternut Crust

Mint Chocolate Chip Avocado Ice Cream

Cinnamon Raisin Sweet Potato Bagels with Maple Cashew Cream Cheese

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Copyright © 2019 by Chungah Rhee. Published by Grand Central Publishing, a division of Hachette Group, Inc. All rights reserved. Photography Copyright © 2019 by Chungah Rhee

From Chef Donna's Review:

If you cook long enough, the concept of mise en place is a familiar one. “Everything in its place,” is the rule of thumb, when beginning a recipe. Damn Delicious Meal Prep takes that idea of mise en place to the next level and helps you prepare for a week's worth of meals with one carefully planned trip to the grocery store. By thinking ahead, planning ahead, and getting everything in its place, delicious meals come together with little time – or stress – during the week. The result? Delicious meals, that are easy to make, nutritionally beneficial, and as the author suggests, damn delicious!

Recipes to cook from DAMN DELICIOUS MEAL PREP: 115 Easy Recipes for Low-Calorie, High-Energy Living. Copyright © 2019 by Chungah Rhee. Reprinted with permission of Grand Central Publishing. All rights reserved.

Green Broccoli Detox Soup

Korean Meal Prep Beef Bowls

Farro Bibimbap Bowls

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*Product prices and availability are accurate as of the first date of publication on our site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2018 by Ryan Angulo and Doug Crowell. Photo Credit Liz Barclay © 2018. Published by Grand Central Life & Style. All rights reserved.

From Chef Donna’s Review:

When you start your career at huge, raucous Manhattan restaurants and decide you want to go home to Brooklyn to create a kind of small, friendly restaurant that serves the neighborhood it belongs to, you create precisely the kind of food that is in Kindness & Salt. Food that reflects the pedigree you come from mixed in with hearty eat-with-your-fingers and share-with-your-friends kind of intimacy.  At the heart of it all, according to first time authors Ryan Angulo and Doug Crowell, are two essential ingredients: kindness – reflecting the spirit of warmth and hospitality everyone deserves when they sit down to your table, and salt – shorthand for bringing out the best possible flavor in the food you cook.  If you enjoy entertaining, and like to mix it up between the finesse of a bistro and the casual-fare of a pub, then you may have landed on a book to inspire the meals that create memorable gatherings.

Recipes to cook from KINDNESS & SALT: Recipes for The Care & Feeding of Your Friends and Family copyright © 2018 by Ryan Angulo and Doug Crowell. Photo Credit Liz Barclay © 2018. Reprinted with permission by Grand Central Life & Style. All rights reserved.

Lentil and Walnut Pâté

Chef Donna’s Note: The Beluga Lentils are critical to both the taste and texture of this dish. We discuss in Bonus Episode Recipe Roundup #7 how to substitute and be successful.

 Buttermilk Fried Chicken with Cheddar Waffles & Balsamic Spiked Maple Syrup

Popovers with Honey & Sea Salt

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Copyright © 2018 by Daniel Olivella and Caroline Wright. Photographs copyright © 2018 by Johnny Autry. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

From Cherie's Review

Like most of the regions of Spain, Catalonia has its own rich history and distinctive culture, including its own cuisine. At its heart, Catalan cooking is down-to-earth home cooking, often done slowly and with love.  Catalan cuisine is heavily influenced by its neighbors, France and Italy, and is truly Mediterranean, with ingredients from both the land and sea. Its cuisine has found its place on the world stage and Executive Chef, Daniel Olivella brings the Catalan spirit to us in his new cookbook, Catalan Food: Culture & Flavors from the Mediterranean. Though his recipes are deep rooted in his culture, they are prepared simply, using fresh ingredients infused with a Catalan attitude. Olivella illuminates the history of his childhood home as he takes us on a food-lovers tour of his beloved paradise, Catalonia. This cookbook shares the stories and recipes of irresistible Catalonia that gave him, as he states, “the flavors of my skin.”

Recipes to cook from: Catalan Food: Culture & Flavors from the Mediterranean by Daniel Olivella with Caroline Wright copyright © 2018. Used with permission of Clarkson Potter/Publishers. All rights reserved.

Grilled Manchego and Sausage Sandwich

Ceviche de Gambes Amb Pop - Shrimp, Scallop, And Octopus Ceviche

Choriburger-Beef-Chorizo Hamburger with Manchego

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*Product prices and availability are accurate as of the first date of publication on our site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2019 by Gwyneth Paltrow. Photos copyright © 2019 Ditte Isager. Reprinted with permission by Grand Central Life & Style Publishing. All Rights Reserved.

From Chef Donna's Review

When January rolls around and the world is obsessed with healthy eating after the indulgent holidays, leave it to the Goop-goddess to throw her hat into the ring with a new cookbook intending to help you eat well, reset your metabolism and heal your body.  Gwyneth Paltrow, in her new book, The Clean Plate, once again takes on healthy eating as an author. Only this time, Paltrow wraps in the knowledge and advice of all her doctors that provide a mindful food-first philosophy, and to provide a foundation to what her team of nutrition experts say is healthy eating.  From that, Paltrow “goopifies” six healing cleanses with foods and menus to maximize health.

Recipes to cook from THE CLEAN PLATE: EAT, RESET, HEAL by Gwyneth Paltrow. Copyright © 2019 by Gwyneth Paltrow. Photos copyright © 2019 Ditte Isager. Reprinted with permission by Grand Central Life & Style Publishing. All Rights Reserved.

Black Rice Pudding with Coconut Milk and Mango

Crunchy Spring Veggie Grain Bowl         

Peruvian Chicken Cauliflower Rice Soup

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* Product prices and availability are accurate as of the first date of publication on this site and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

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

From Chef Donna's Review: 

In her new book The Vegan 8, popular blogger Brandi Doming offers up 100 easy, delicious, recipes for everyday cooking, including baking and recipes for pantry staples. The “8” stands for 8-ingredients or less, which has its appeal in our fast-paced, too-busy-to-cook mindset.  Doming’s recipes are meant for everyday meals.  They are all plant-based, many gluten free, and most dairy free, most oil free, and nut free, and if they're not, she usually suggests an alternative - mainly sunflower seeds or butter, which of course changes up the taste so take heed if you have a nut allergy.  Nutritional information is included with each recipe, which when eating a plant based diet is essential. And while many of these recipes offer up tiny sized portions with high caloric, fat, carb, and sodium counts, they still give you easy to make wholesome plant-based recipes that are manageable any day of the week. 

Recipes to cook from The Vegan 8 by Brandi Doming. Copyright © 2018 Oxmoor House. Reprinted with permission by Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved. 

Sunflower Cinnamon Spice Chia Balls

Sweet Potato Lentil Comfort Stew

Healthy Apple Pie Cookies

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* Product prices and availability are accurate as of the date of publication and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

Copyright © 2018, by Ashley Rodriguez. Published by Running Press, an Imprint of Perseus Books, A Division of Hachette Book Group. All Rights Reserved.

From Chef Donna's Review

This book is useful. Period.

If you entertain at home, Let’s Stay In offers thoughtful menus for seasonal holidays tucked in between chapters you typically expect to find in a cookbook, like starters and snacks, sweets and desserts, mains and sides. And while you may not need ideas for your upcoming Easter dinner menu, or next year at Thanksgiving or Christmas, seeing the thoughtful progression of preparation laid out, and the menu ideas and shopping lists, lends itself to your own thoughtfulness and planning for any event, even if it’s your family for a weeknight meal.

Recipes to cook from LET’S STAY IN: More than 120 Recipes to Nourish the People You Love © 2018, by Ashley Rodriguez. Published by Running Press, an Imprint of Perseus Books, A Division of Hachette Book Group. All Rights Reserved.

Mussels with Caramelized Fennel Cream

Grilled Leg of Lamb with Spicy Green Sauce

Black and White Popcorn

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*Product prices and availability are accurate as of the date of publication and are subject to change. Any price and availability information on Amazon.com at the time of purchase will apply to the purchase.

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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