Now That's a Mouthful

The Books We Cook From on Now That’s A Mouthful Season 4

The Books We Cook From on <em>Now That’s A Mouthful</em> Season 4

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 © 2019 by Eric Wolfinger. Published by Ten Speed Press, a division of Penguin Random House, Inc.

From Chef Donna's Review

If you’re at all curious about how to preserve fresh vegetables and produce and creatively wrap them into your home kitchen cooking, then The Farmhouse Culture Guide to Fermenting is the book you’ve been waiting for. While the book’s title may be intimidating, and the idea of a fermenting food in your home even more so, authors Kathryn Lucas and Shane Peterson make it easy to be successful. By curating some of the most interesting flavor and food combinations, these recipes give you the ideas and know-how to create the best krauts, kimchis, kombucha, brined vegetables, and fermented beverages you may ever taste. Take a deep breath, and dive in. You’ll find yourself searching for any opportunity to make these straightforward recipes and serve them up to family and friends.

Recipes to cook from The Farmhouse Culture Guide to Fermenting by Kathryn Lucas and Shane Peterson, copyright © 2019. Reprinted with permission by Ten Speed Press, a division of Penguin Random House, Inc.

Apple Fennel Kraut with Red Cabbage

Water Kimchi with Asian Pear and Pine Nuts

Brined Apples with Tarragon

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. Photographs by Julie Soefer. Published by Clarkson Potter, a division of Penguin Random House, Inc.

From Chef Donna’s Review:

Cook Like a Local may just be the modern equivalent to The Silver Palate Cookbook or The Joy of Cooking. It's everything you want a cookbook to be. It has a place on your kitchen counter so you can leisurely flip through for ideas and inspiration, it gives you solid information and an education – if you care to read it, and there are recipes that you really want to cook. Best of all you can cook them with the ingredients you’ll likely have in your pantry. Chef, restaurateur, and now author, Chris Shepherd uses Houston, Texas as a reference point for his idea of “local.” But you won’t be cooking steak, ribs, and baked potatoes. The book’s cover picturing cilantro, shishitos, and crispy wings, is all you need see to understand the range of culturally-inspired dishes waiting for you inside. Shepherd shows you how to translate six specific ingredients into incredible flavors and with that, opens your eyes to a world of culture, common people, and regional cuisine that isn't just in his backyard, but yours too.

Recipes to cook from Cook Like a Local, by Chris Shepherd and Kaitlyn Goalen, copyright © 2019, reprinted with permission by Clarkson Potter, a division of Penguin Random House, Inc.

Noi’s Thai Fried Rice Balls with Cucumber Salad

Masala Chicken Wings

Vinegar Pie

Read More

* 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 by Andreana Bitsis. Published by Da Capo Press, a subsidiary of Hachette Book Group.

From Chef Donna's Review:

The synergy that’s possible between our home kitchen and our wellness puts The Superfood Alchemy Cookbook, by Chef and health coach Jennifer Iserloh, at the top of every must-read, must-have list this fall. At the heart of this superbly written cookbook is the idea that food can help us create the outcome we want for our health and well-being, more so than what conventional thinking has taught us. This is a cookbook, a guide-book, and a manual for all around better living, eating and health, with recipes that focus on functional foods, plant ingredients, and healing herbs. Fear not, this is a cookbook first with ingredients easily accessible at most markets. Each of the seven chapters offer thoughtful ideas about food, our relationship with it, and mindful practices. With this one book, you effortlessly begin (or energize) your path toward optimal health. Or, simply indulge in recipes that are satisfying in every way.

Recipes to cook from The Superfood Alchemy Cookbook by Jennifer Iserloh, copyright © 2019. Photographs by Andreana Bitsis. Reprinted with permission by Da Capo Press, a subsidiary of Hachette Book Group:

Minty Avocado Green Tea Ice Cream

Hot Rosemary Apple Crumble

Nutmeg Cacao Nib Pumpkin Mousse

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. Photographs by Austin Bush. Published by Ten Speed Press, a division of Penguin Random House, Inc.

From Cherie’s Review:

Pok Pok Noodles: Recipes from Thailand and Beyond: A Cookbook is the most recent addition to Andy Ricker’s Pok Pok cookbook series.  His love of noodle dishes shines as he shares the history of its migration from China to Thailand. He tells how emigrants from southern China influenced the local Thai palates and formulated an integrated culinary repertoire of noodle bowl delicacies.  The recipes in this cookbook pay homage to the Thai home cooks that celebrate the family traditions of these noodle dishes, and allow us to create dishes that hit the sweet spot between familiar and novel. Each recipe originates from Ricker’s decades of travel around the world, and the restaurants he visited along the way. Adapted for the home cook, this book offers precise and comprehensive recipes with instructions that allow us to enjoy the endless possibilities in the enticing, irresistible world of noodles.

Recipes to cook fromPok Pok Noodles: Recipes from Thailand and Beyond: A Cookbook by Andy Ricker with JJ Goode, © 2019. Photographs by Austin Bush. Published by Ten Speed Press, a division of Penguin Random House, Inc.

MAMA Phat (Stir-Fried Instant Ramen Noodles with Pork and Cabbage)

Kuaytiaw Naam Kai (Noodle Soup with Chicken)

Kuaytiaw Neua Sap (Rice Noodles with Ground Beef, Tomato, Onion “Gravy”)

Read More

* 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 © 2016 by Deuki Hong and Matt Rodbard. Photographs copyright © 2016 by Sam Horine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

From Chef Donna’s Review: 

When released in 2016, Koreatown changed the conversation about the food, culture, and cuisine that had big city foodies clamoring for Korean barbecue. Chef-author Deuki Hong and food writer Matt Rodbard, brought the local, mom-and-pop recipes that everyone wanted and delivered them straight from the back kitchens of small storefronts in what is commonly known across the country as Koreatowns. Today, this book is a must-have, go-to manual for adding on-point contemporary flavors into commonplace everyday meals. Koreatown delivers the flavor bombs our modern palates seek out, the quick cooking we want for family meals, made from ingredients easily found in our weekly market run.

Recipes to cook from Koreatown. Copyright © 2016 by Deuki Hong and Matt Rodbard. Reprinted with permission by Clarkson Potter, an imprint of Penguin Random House, LLC.

Kimchi Fried Rice

Korean Sloppy Joe

Sweet Soy Braised Chicken

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. Photographs by Marcus Nilsson. Published by Lorena Jones Books, an imprint of Ten Speed Press.

From Cherie’s Review:

It’s human nature to share our stories with one another, and in her new cookbook, My Mexico City Kitchen: Recipes and Convictions: A Cookbook, Gabriela Cámara not only shares her story, but an entire collection of her authentic Mexican recipes. Like any large city, Mexico City is a melting pot, borrowing influences from various cultures and backgrounds. It’s the place Cámara calls home and the place where she infuses these cultural influences into her internationally recognized and celebrated Mexican food. Inspired by her maternal grandmother’s storytelling and culinary expertise, she recalls the lessons of her youth, “pay attention, take your time, and respect your resources.” Cámara practices these principles daily by minimizing kitchen waste and using the freshest ingredients she can find. Her recipes are innovative and unpretentious, yet cultured. Whether you are well-versed in Mexican food and looking for new interpretations of familiar dishes or ready to try this cuisine for the first time, these recipes will speak to you. In turn, you’ll have wonderful stories of your own to tell.

Recipes to cook from My Mexico City Kitchen: Recipes and Convictions: A Cookbook by Gabriela Cámara with Malena Watrous, copyright © 2019. Reprinted with permission by Lorena Jones Books, an imprint of Ten Speed Press.

Tostadas De Atun O Trúcha (Tuna or Trout Tostadas)

Flan De Nutella (Nutella Flan)

Pavlova De Fresas Con Pepitas (Crisp Meringue with Strawberries and Pumpkin Seeds)

Read More

* 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 by Ray Kachatorian. Published by Ten Speed Press, a division of Penguin Random House, Inc.

From Chef Donna’s Review: 

If you want to get to know a city, you eat where the locals eat. When you find yourself in a large city, like New York, Philadelphia, or Los Angeles, the lines between local and high-brow restaurant food tend to blur. In Eat. Cook. L.A., author Aleksandra Crapanzano showcases Los Angeles’ local food scene. A food scene that until recently, went largely unnoticed. Today’s trending L.A. food culture is created by chefs building on rich immigrant cultures, dynamic ingredient combinations, and the plentiful markets nearby. These recipes span the intrigue that is modern L.A. and include favorites from juice bars, coffee shops, cocktail lounges, food trucks, and hole-in-the-wall faves. As you devour the pages, you feel as if you’re on a private culinary tour. Beautifully presented with endless color photos of the city – the neighborhoods and the food, this is as much a sophisticated roadmap as it is a cookbook.  And it is a cookbook. One that’s not too fussy for the home cook, so you can turn out food that is inspired and contemporary, even if you live far away from L.A.

Recipes to cook from Eat. Cook. L.A. by Aleksandra Crapanzano, copyright © 2019. Photographs by Ray Kachatorian. Published by Ten Speed Press, a division of Penguin Random House, Inc.

Romesco, Composed or Devoured Solo

Spicy Lamb Breast

Vietnamese Coffee Pudding

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 by Maida Heatter. Illustrations by Alice Oehr. Published by Little, Brown and Company, New York.

From Cherie’s Review:

Does baking intimidate you? Are you overwhelmed by the precision? Well, have no fear, the “Queen of Cake” has come to the rescue! In Happiness Is Baking, Maida Heatter writes each of her recipes with enough detail to lead all bakers, beginner or experienced, to success! Happiness Is Baking is a collection of Heatter’s classic recipes culled from the many cookbooks she published over her decades of baking. Her personal notes have been used to update, improve and modernize each one.  Like all great recipe writers, Heatter provides instructions that may seem trivial, arbitrary, or insignificant, but she offers a practical explanation for everything. She encourages you to treat her book like a school textbook: before you get to the fun of making the recipes, read the cookbook, write in the margins, and take notes. This will make the recipes your own and the book a treasure to pass along to future generations. Heatter says baking is “special-effort cooking“ – truly one of the creative arts, and when you create something and share it with those you love, you experience a joy that makes life fulfilling!

Recipes to bake from Happiness Is Baking Copyright © 2019 by Maida Heatter. Illustrations by Alice Oehr. Used with permission of Little, Brown and Company, New York.  All rights reserved.

Budapest Coffee Cake

Lemon Bread Pudding with Lemon Curd

East 62nd Street Lemon Cake from NYTimes

Read More

* 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 Salt & Straw, LLC. Reprinted with permission by Clarkson Potter/Publishers, an imprint of Crown Publishing Group, a division of Penguin Random House LLC, New York.

From Chef Donna’s Review: 

A quick scan of the Salt & Straw index might lead you to believe you’re reading a farmer’s market cookbook!  But when you see ingredient combinations like Cauliflower and Garam Masala, or Green Apple and Mayonnaise, or Roasted Parsnips and Banana and realize they’re ice cream flavors, you begin to understand the genius behind Salt & Straw. Author, owner, and chief ice cream flavor maker, Tyler Malek demonstrates his crazy-cool-whimsical penchant for deliciousness right out of the gate in the Table of Contents, which includes specialty menus with flavors designed to replicate an entire holiday meal. Yes, really. Thanksgiving no longer need be about Turkey and all the fixin’s. Instead, you can feast on Salted Caramel Thanksgiving Turkey (ice cream) with Cranberry Apple Stuffing (ice cream), Buttered Mashed Potatoes and Gravy (ice cream) and Sweet Potato Casserole (ice cream). Salt & Straw has by far the most forward-thinking ice cream recipes with mind-blowing flavors that you can easily...yes, you read that right...easily make in your home kitchen. Yes, you do need an ice cream maker. But when you can make Stop, Guac and Roll or Pecan Pie and Apple Brandy, wouldn't you rather invest in the equipment than wonder what you're missing?

Recipes to cook from Salt & Straw, by Tyler Malek and JJ Goode.  Copyright © 2019 by Salt & Straw, LLC. Reprinted with permission by Clarkson Potter/Publishers, an imprint of Crown Publishing Group, a division of Penguin Random House LLC, New York.

Freckled Woodblock Chocolate

Strawberry Honey Balsamic with Black Pepper

Meyer Lemon Blueberry Buttermilk Custard

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.

published by Avery, an imprint of Penguin Publishing Group, A division of Penguin Random House, LLC.  Copyright © 2019 by Josiah Citrin. Photographs © 2019 by Stan Lee. All rights reserved.

From Cherie's Review

Gathering around a fire to eat and share stories has withstood the test of time and culture and it’s what ignites two-star Michelin Chef Josiah Citrin as he creates delicious food with wood and fire. Charcoal is an invitation to join him in his backyard where he enjoys creating family-style meals filled with flavor and texture. In addition to main courses, this book has recipes for accompaniments that bring balance to grill-centric meals. No matter how skilled you are, if your goal is to master your grill, learn new techniques and try new flavor profiles, then Charcoal is the perfect book for you!

Recipes to cook from Charcoal: Reprinted with permission from Charcoal: New Ways to Cook with Fire by Josiah Citrin with JoAnn Cianciulli, published by Avery, an imprint of Penguin Publishing Group, A division of Penguin Random House, LLC.  Copyright © 2019 by Josiah Citrin. Photographs © 2019 by Stan Lee.

Grilled Bone-In Prime Rib Eye with Basque Vinegar

Cabbage Baked in Embers with Yogurt, Sumac, and Lemon Zest

Cedar Plank Salmon with Hibiscus Flower Rub

Read More

* 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.

by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2019, Lazarus Lynch, Photography by Anisha Sisodia.

From Chef Donna’s Review: 

Son of a Southern Chef by Lazarus Lynch is much like the recent releases of cookbooks by flamboyant personalities, with their festive, colorful pages and edgy food photos. Yet, somehow this book manages to stand out.  Even though Lynch grew up in Queens, NY and was heavily influenced by things like rap, social media, and YouTube®, the food he puts out here is purposeful, meaningful, and true to his Southern roots. With cultural influences from around the globe, it’s hard not to find something you want to cook, though it is hard to put this book down. You’ll find yourself staring at the pages thinking, “really?” But eventually the recipes win out and you find yourself thinking, “yes, really!”

Recipes to cook from Son of a Southern Chef by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2019, Lazarus Lynch, Photography by Anisha Sisodia.

Double Chocolate Strawberry Ice Cream Sammiches

Dr. Pepper Up My Sesame Ribs

Grilled Peach, Cucumber and Tomato Salad

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. Photographs by Alana Kysar and Brooklyn Dombroski. Published by Ten Speed Press, a division of Penguin Random House, Inc.

From Chef Donna's Review

Most cultural cuisines can be defined by indigenous foods, spices or flavors that combine to make archetypical dishes. Hawaii, however, defines its cuisine by the influence of world cultures that have passed through the islands, and in Aloha Kitchen, author Alana Kysar brings that cuisine to life.  Beyond the influence of world cultures, this book is a manual for cooking ethnic cuisine in a way that is fresh, accessible and ready for your personalized interpretation. With explanations of everything from the iconic Plate Lunch to irresistible ideas like pickling mango or frying whole fish, Aloha Kitchen is everything familiar and yet manages to be deliciously different.

Recipes to cook from Aloha Kitchen: Recipes from Hawai’i by Alana Kysar, copyright © 2019. Reprinted with permission by Ten Speed Press, a division of Penguin Random House, Inc.

Ginger Misoyaki Butterfish

Li Hing Gummy Bears

Mandoo (Korean Shrimp and Pork Dumplings)

Read More

* 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 Sarah Brewer and Juliette Kellow. Published by DK, a division of Penguin Random House LLC. Photography © 2018 Sarah Fisher.

From Chef Donna’s Review:

In a world where it's easier to blame and shirk responsibility for our health, Eat Better Live Longer helps shift the conversation into your home kitchen and sets you up to win. In this easy to read and visually inviting book, you have what may become a lifelong guide for healthy and responsible living. Written by Dr. Sarah Brewer and Juliet Kellow, a registered dietitian, Eat Better Live Longer arms you with current research and builds on what you already know with solid science. The illustrations, graphics and charts make the authors’ points easy to understand. You remain focused on healthy eating, not wallowing in minutia. Their ideas are fresh and practical, and the book provides meal plans and recipes that don’t require much more than a walk through the produce aisle and a well-stocked spice drawer. With that, anyone can get themselves on the road to health and longevity, simply by stepping into the kitchen.

Recipes to cook from Eat Better Live Longer, reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2018 by Sarah Brewer and Juliette Kellow.

Mushrooms Stuffed with Tomatoes Cous Cous and Avocado

Chef Donna’s Note: Dukkah Seed Mix is a cultural blend from Northern Africa of nuts and seeds. You can find it in well-stocked grocers, online (such as through Trader Joes/Amazon*) or make your own blend. An internet search will turn up plenty of variations.

 Mixed Bean Bowl with Pita Nachos

Bulgar Wheat Jar with Eggs and Salsa

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.