Latest Food Blogs from The Cookbook Man
The Cookbook MANifesto | Buying, Using, Writing
When it comes to cookbooks, everyone could use a few handy tips. During the past couple of years I have read through a small mountain of cookbooks. Some were great, the bulk were good and a few missed the mark. The range of publication quality ran the gamut from cookbooks as art to basic [...]
Monday Books | Corn
Last call for a sweet summer staple. It?s the time of year when the crop of sweet corn starts to wane. This has been an unbelievably tough summer for farmers. So supplies in some parts of the country have been gone for weeks. It seems this season your search for the perfect cob [...]
Jam On | Laena McCarthy
“Happiness is like jam, you can’t spread even a little without getting some on yourself” ? Unknown TITLE: Jam On: The Craft of Canning Fruit AUTHOR: Laena McCarthy PUBLISHER: Viking Studio (Penguin) CUISINE: Canning/Preserving ? ? ? ? ? Featured Ingredient: Blood Orange or Clementine The blood orange is a variety of orange (Citrus [...]
The Book of Burger | Rachael Ray
?I’ll gladly pay you Tuesday for a hamburger today? ? Whimpy TITLE: The Book of Burger AUTHOR: Rachael Ray PUBLISHER: Atria CUISINE: Burgers ? ? ? ? ? Featured Ingredient: Ketchup Ketchup (also catsup, tomato sauce, or red sauce) is a sweet and tangy food sauce, typically made from tomatoes, vinegar, a sweetener, and [...]
Monday Books | National Eat Outside Day
It?s tough to beat a picnic on a beautiful summer day. Al fresco dining, or as most people lovingly refer to it, the picnic. It?s a scene that has been happily played out millions of times over the centuries. And, with good reason. It?s fun! Now, the outdoor meal has been honored with it [...]
Slow Fire | Ray ?Dr. BBQ? Lampe
It?s hard to imagine another smell that says ?summer? more than BBQ. TITLE: Slow Fire: The Beginner’s Guide to Lip-Smacking Barbecue AUTHOR: Ray “Dr. BBQ” Lampe PUBLISHER: Chronicle Books CUISINE: BBQ/Grilling ? ? ? ? ? Featured Ingredient: Brisket Brisket is a cut of meat from the breast or lower chest of beef or [...]
Trout Caviar | Brett Laidlaw
Foraging for your own meal is serious business. TITLE: Trout Caviar AUTHOR: Brett Laidlaw PUBLISHER: Minnesota Historical Society Press CUISINE: American ? ? ? ? ? Featured Ingredient: Brown Trout The brown trout (Salmo trutta) is an originally European species of salmonid fish. It includes both purely freshwater populations, referred to Salmo trutta morpha [...]
Monday Books | Pie
It pretty hard to beat a fresh baked, homemade pie. It?s that time of year. Yes, that?s right, pie time. I know you have probably been enjoying all sorts of pies throughout the summer. Strawberry rhubarb comes to mind. Oh, and, the annual blueberry harvest has been baked into thousands of delicious pies. But, [...]
Raw Cookie Dough Makes A Comeback!
It?s like your cookie dough ?Get out of Jail Free? card. It used to be an acceptable thing to do. More than acceptable really. More like anticipated and expected. It was like you were getting away with something. But, you really weren?t. It was all a setup. Your mom saw to that. She knew [...]
Kitchen on Fire | Said & Chef MikeC
A 442 page home course in culinary skills. TITLE: Kitchen on Fire AUTHOR: Olivier Said & Chef MikeC PUBLISHER: Da Capo Lifelong CUISINE: Cooking Instruction ? ? ? ? ? Featured Ingredient: Cooking School A cooking school or culinary school is an institution devoted to education in the art and science of food preparation. [...]
