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 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

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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 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

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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.

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

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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.

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

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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.