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BETH FISH READS
Bring to a simmer, then cover, reduce to medium-low, and cook, stirring occasionally, until the onion and chard stems have softened, 10 to 14 minutes. With the pot still on medium-low, use a potato masher or the back of a large spoon to roughly mash the mixture; it'sfine if
BETH FISH READS: WEEKEND COOKING: IT'S NOT COMPLICATED BY 2 tablespoons chopped fresh parsley. In a large saucepan, cover the potatoes with 1 inch (2.5 cm) of cold water. Add 2 tablespoons kosher salt. Bring to a simmer and cook for 35 minutes, until the potatoes are very tender. Drain well. In a large bowl, mix the oil, vinegar, mustard, 2 teaspoons salt, the pepper, and shallot. BETH FISH READS: WEEKEND COOKING: KETO BBQ BY MYRON MIXON Mixon is a world-famous barbecue pitmaster champion, and so, as you can imagine, he really knows his stuff when it comes to traditional grilling and smoking and making any BBQ meal delicious. When he realized it was time for him to lose weight, he picked the diet/eating plan that suited his lifestyle best: the low-carbohydrate, no-sugar,meat
BETH FISH READS: WEEKEND COOKING: TUESDAY NIGHTS Kosher salt and ground black pepper. Lemon wedges, to serve. In a large Dutch oven over medium, heat the oil until shimmering. Add the onion, garlic, tomato paste, coriander and cumin; then cook, stirring occasionally, until the tomato paste has browned, 2 to 4 minutes. BETH FISH READS: WEEKEND COOKING: 5 NEW COOKBOOKS 1/2 cup (55 g) chopped walnuts. Preheat the oven to 350F (175C). Line a 8 x 12-inch baking pan with parchment paper. In a large bowl, combine the butter and graham cracker crumbs and mix until the crumbs are soft and pliable. Pack the wet graham crumble mixture into thelined pan.
BETH FISH READS: REVIEW: ALL CREATURES GREAT AND SMALL Among the wonderful things to look forward to in 2021, is the U.S. premiere of the all new television production of All Creatures Great and Small on PBS Masterpiece, starting January 10 (check your local listings for the exact air time). If you don't know, the show is based on a series of books written by veterinarian James Herriot and loosely based on his own life, after he joined a small BETH FISH READS: WEEKEND COOKING: SPARKLING WINE ANYTIME The bulk of Sparkling Wine Anytime takes us around the world by vineyard and type of sparkling wine. Once we leave the Champagne region of France, the wine has to take on a different name; thus we have Prosecco, Cava, and Sekt, for example. Cole describes each growing region and the types of sparkling wine produced there andrecommends and
BETH FISH READS: SPEND A SUMMER DAY WITH ELIN HILDERBRAND Melt butter in a stockpot. Add onion and sauté until soft, 6-7 minutes. Add flour and stir for 1 minute. Add summer squash, broth, wine, and thyme. Simmer, partially covered, over low heat for 20 minutes. Remove from heat and allow soup to cool to room temperature. Place cooled soup in a blender and puree until smooth. BETH FISH READS: HOW TO CULL YOUR PERSONAL LIBRARY AND How to Cull Your Personal Library and Live to Tell About It. It must be in the air because so many of my friends in the book world are taking charge of their personal libraries. I started a couple weeks ago by reducing my massive cookbook collection by half. Feeling energized by that venture, I decided to tackle the rest of mybooks--both
BETH FISH READS: REVIEW: THE RABBITS BY JOHN MARSDEN AND The Rabbits, written by John Marsden and illustrated by Shaun Tan, is a little hard to describe. It's not really a graphic novel but is more than just a picture book. On the surface, the book is about the colonization and industrialization of Australia by Western peoples, but it is also the story of any land that was settled by Europeans in the last two hundred years.BETH FISH READS
Bring to a simmer, then cover, reduce to medium-low, and cook, stirring occasionally, until the onion and chard stems have softened, 10 to 14 minutes. With the pot still on medium-low, use a potato masher or the back of a large spoon to roughly mash the mixture; it'sfine if
BETH FISH READS: WEEKEND COOKING: IT'S NOT COMPLICATED BY 2 tablespoons chopped fresh parsley. In a large saucepan, cover the potatoes with 1 inch (2.5 cm) of cold water. Add 2 tablespoons kosher salt. Bring to a simmer and cook for 35 minutes, until the potatoes are very tender. Drain well. In a large bowl, mix the oil, vinegar, mustard, 2 teaspoons salt, the pepper, and shallot. BETH FISH READS: WEEKEND COOKING: KETO BBQ BY MYRON MIXON Mixon is a world-famous barbecue pitmaster champion, and so, as you can imagine, he really knows his stuff when it comes to traditional grilling and smoking and making any BBQ meal delicious. When he realized it was time for him to lose weight, he picked the diet/eating plan that suited his lifestyle best: the low-carbohydrate, no-sugar,meat
BETH FISH READS: WEEKEND COOKING: TUESDAY NIGHTS Kosher salt and ground black pepper. Lemon wedges, to serve. In a large Dutch oven over medium, heat the oil until shimmering. Add the onion, garlic, tomato paste, coriander and cumin; then cook, stirring occasionally, until the tomato paste has browned, 2 to 4 minutes. BETH FISH READS: WEEKEND COOKING: 5 NEW COOKBOOKS 1/2 cup (55 g) chopped walnuts. Preheat the oven to 350F (175C). Line a 8 x 12-inch baking pan with parchment paper. In a large bowl, combine the butter and graham cracker crumbs and mix until the crumbs are soft and pliable. Pack the wet graham crumble mixture into thelined pan.
BETH FISH READS: REVIEW: ALL CREATURES GREAT AND SMALL Among the wonderful things to look forward to in 2021, is the U.S. premiere of the all new television production of All Creatures Great and Small on PBS Masterpiece, starting January 10 (check your local listings for the exact air time). If you don't know, the show is based on a series of books written by veterinarian James Herriot and loosely based on his own life, after he joined a small BETH FISH READS: WEEKEND COOKING: SPARKLING WINE ANYTIME The bulk of Sparkling Wine Anytime takes us around the world by vineyard and type of sparkling wine. Once we leave the Champagne region of France, the wine has to take on a different name; thus we have Prosecco, Cava, and Sekt, for example. Cole describes each growing region and the types of sparkling wine produced there andrecommends and
BETH FISH READS: SPEND A SUMMER DAY WITH ELIN HILDERBRAND Melt butter in a stockpot. Add onion and sauté until soft, 6-7 minutes. Add flour and stir for 1 minute. Add summer squash, broth, wine, and thyme. Simmer, partially covered, over low heat for 20 minutes. Remove from heat and allow soup to cool to room temperature. Place cooled soup in a blender and puree until smooth. BETH FISH READS: HOW TO CULL YOUR PERSONAL LIBRARY AND How to Cull Your Personal Library and Live to Tell About It. It must be in the air because so many of my friends in the book world are taking charge of their personal libraries. I started a couple weeks ago by reducing my massive cookbook collection by half. Feeling energized by that venture, I decided to tackle the rest of mybooks--both
BETH FISH READS: REVIEW: THE RABBITS BY JOHN MARSDEN AND The Rabbits, written by John Marsden and illustrated by Shaun Tan, is a little hard to describe. It's not really a graphic novel but is more than just a picture book. On the surface, the book is about the colonization and industrialization of Australia by Western peoples, but it is also the story of any land that was settled by Europeans in the last two hundred years. BETH FISH READS: WEEKEND COOKING: TUESDAY NIGHTS Kosher salt and ground black pepper. Lemon wedges, to serve. In a large Dutch oven over medium, heat the oil until shimmering. Add the onion, garlic, tomato paste, coriander and cumin; then cook, stirring occasionally, until the tomato paste has browned, 2 to 4 minutes. BETH FISH READS: WEEKEND COOKING: SPARKLING WINE ANYTIME The bulk of Sparkling Wine Anytime takes us around the world by vineyard and type of sparkling wine. Once we leave the Champagne region of France, the wine has to take on a different name; thus we have Prosecco, Cava, and Sekt, for example. Cole describes each growing region and the types of sparkling wine produced there andrecommends and
BETH FISH READS: LATE WINTER READING: PART I The Prophets by Robert Jones Jr. (Putnam, Jan. 2021): This is a powerful look at life, love, family, brutality, hope, and hopelessness on an antebellum Mississippi plantation. The author imagines a place for gender equality and queerness in several traditional African cultures and interweaves that with the stories of the enslaved inAmerica.
BETH FISH READS: WEEKEND COOKING: COME ON OVER BY JEFF MAURO 2 ripe avocados, pitted, peeled, and roughly chopped. Zest and juice of 2–3 limes, as needed. Kosher salt and freshly ground black pepper. Set a medium saucepan or Dutch oven over medium-high heat. Add the bacon and cook until crispy, 5 to 6 minutes. Transfer to a paper towel–lined plate, leaving the fat in the pan. BETH FISH READS: WEEKEND COOKING: SUPER FOOD! BY JOY BAUER Preheat the oven to 325F. Line a baking sheet with parchment paper and set aside. In a small bowl, combine the pepitas and oil and toss with a spoon to coat. Add the salt, garlic powder, cumin, chili powder, and cayenne and mix to combine. Lay the mixture out on the prepared baking sheet in a single layer and roast for 10 minutes. BETH FISH READS: WEEKEND COOKING: THE MODERN COOK'S YEAR Heat a frying pan over medium heat and add the cumin, cilantro, and nigella seeds. Toast for a minute or so, until they release their fragrance. Add a splash of oil to the pan, then add the the onion, garlic, and chile powder and cook on low heat for 10 minutes, until the onions are soft and sweet. BETH FISH READS: WEEKEND COOKING: A SNEAK PEEK AT UPCOMING Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. BETH FISH READS: WEEKEND COOKING: LIDIA COOKS FROM THE Add 1¼ teaspoons salt, and stir and toss for a couple of minutes , until the chard strips are coated with olive oil and starting to cook. Transfer the mixture to a large bowl to cool. Beat the eggs with the remaining salt, and stir them into the warm chard; then thoroughlyblend in
BETH FISH READS: TODAY'S READ: MAYBE HE JUST LIKES YOU BY Circumstances : After Mila is unexpectedly caught in a group hug by some boys at school, she becomes the target of unwanted contact: bumps, hugs, shoulder squeezes. She doesn't feel comfortable but doesn't know what to do. Some of her friends blame her for being a baby or for being in the wrong place at the wrong time. BETH FISH READS: REVIEW: OLD MAN'S CAVE BY JEFF SMITH Old Man's Cave is the sixth book in the Bone series by Smith and marks the end of the second trilogy. The summary assumes you've read the other books in the series. If you haven't, you may want to skip to my thoughts. My Summary: As the story begins, Smiley and Fone Bone are lost in the woods trying to make their way back to the valley after having escaped Rock Jaw.BETH FISH READS
Bring to a simmer, then cover, reduce to medium-low, and cook, stirring occasionally, until the onion and chard stems have softened, 10 to 14 minutes. With the pot still on medium-low, use a potato masher or the back of a large spoon to roughly mash the mixture; it'sfine if
BETH FISH READS: WEEKEND COOKING: INSTANT POT ASIAN BY Select SAUTE and set to HIGH/MORE. Add the carrots and cook until crisp-tender, 4 to 5 minutes. Stir in the snow peas and let sit 30 seconds. Press CANCEL. Pour the sauce and vegetables over the chicken and serve with steamed rice. Shared with Weekend Cooking, hosted by Marg at The Intrepid Reader (and Baker) BETH FISH READS: REVIEW: ALL CREATURES GREAT AND SMALL Among the wonderful things to look forward to in 2021, is the U.S. premiere of the all new television production of All Creatures Great and Small on PBS Masterpiece, starting January 10 (check your local listings for the exact air time). If you don't know, the show is based on a series of books written by veterinarian James Herriot and loosely based on his own life, after he joined a small BETH FISH READS: WEEKEND COOKING: IT'S NOT COMPLICATED BY 2 tablespoons chopped fresh parsley. In a large saucepan, cover the potatoes with 1 inch (2.5 cm) of cold water. Add 2 tablespoons kosher salt. Bring to a simmer and cook for 35 minutes, until the potatoes are very tender. Drain well. In a large bowl, mix the oil, vinegar, mustard, 2 teaspoons salt, the pepper, and shallot. BETH FISH READS: WEEKEND COOKING: KETO BBQ BY MYRON MIXON Mixon is a world-famous barbecue pitmaster champion, and so, as you can imagine, he really knows his stuff when it comes to traditional grilling and smoking and making any BBQ meal delicious. When he realized it was time for him to lose weight, he picked the diet/eating plan that suited his lifestyle best: the low-carbohydrate, no-sugar,meat
BETH FISH READS: WEEKEND COOKING: 5 NEW COOKBOOKS 1/2 cup (55 g) chopped walnuts. Preheat the oven to 350F (175C). Line a 8 x 12-inch baking pan with parchment paper. In a large bowl, combine the butter and graham cracker crumbs and mix until the crumbs are soft and pliable. Pack the wet graham crumble mixture into thelined pan.
BETH FISH READS: WEEKEND COOKING: TACO CHRONICLES (NETFLIX Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. BETH FISH READS: SPEND A SUMMER DAY WITH ELIN HILDERBRAND Melt butter in a stockpot. Add onion and sauté until soft, 6-7 minutes. Add flour and stir for 1 minute. Add summer squash, broth, wine, and thyme. Simmer, partially covered, over low heat for 20 minutes. Remove from heat and allow soup to cool to room temperature. Place cooled soup in a blender and puree until smooth. BETH FISH READS: HOW TO CULL YOUR PERSONAL LIBRARY AND How to Cull Your Personal Library and Live to Tell About It. It must be in the air because so many of my friends in the book world are taking charge of their personal libraries. I started a couple weeks ago by reducing my massive cookbook collection by half. Feeling energized by that venture, I decided to tackle the rest of mybooks--both
BETH FISH READS: REVIEW: THE RABBITS BY JOHN MARSDEN AND The Rabbits, written by John Marsden and illustrated by Shaun Tan, is a little hard to describe. It's not really a graphic novel but is more than just a picture book. On the surface, the book is about the colonization and industrialization of Australia by Western peoples, but it is also the story of any land that was settled by Europeans in the last two hundred years.BETH FISH READS
Bring to a simmer, then cover, reduce to medium-low, and cook, stirring occasionally, until the onion and chard stems have softened, 10 to 14 minutes. With the pot still on medium-low, use a potato masher or the back of a large spoon to roughly mash the mixture; it'sfine if
BETH FISH READS: WEEKEND COOKING: INSTANT POT ASIAN BY Select SAUTE and set to HIGH/MORE. Add the carrots and cook until crisp-tender, 4 to 5 minutes. Stir in the snow peas and let sit 30 seconds. Press CANCEL. Pour the sauce and vegetables over the chicken and serve with steamed rice. Shared with Weekend Cooking, hosted by Marg at The Intrepid Reader (and Baker) BETH FISH READS: REVIEW: ALL CREATURES GREAT AND SMALL Among the wonderful things to look forward to in 2021, is the U.S. premiere of the all new television production of All Creatures Great and Small on PBS Masterpiece, starting January 10 (check your local listings for the exact air time). If you don't know, the show is based on a series of books written by veterinarian James Herriot and loosely based on his own life, after he joined a small BETH FISH READS: WEEKEND COOKING: IT'S NOT COMPLICATED BY 2 tablespoons chopped fresh parsley. In a large saucepan, cover the potatoes with 1 inch (2.5 cm) of cold water. Add 2 tablespoons kosher salt. Bring to a simmer and cook for 35 minutes, until the potatoes are very tender. Drain well. In a large bowl, mix the oil, vinegar, mustard, 2 teaspoons salt, the pepper, and shallot. BETH FISH READS: WEEKEND COOKING: KETO BBQ BY MYRON MIXON Mixon is a world-famous barbecue pitmaster champion, and so, as you can imagine, he really knows his stuff when it comes to traditional grilling and smoking and making any BBQ meal delicious. When he realized it was time for him to lose weight, he picked the diet/eating plan that suited his lifestyle best: the low-carbohydrate, no-sugar,meat
BETH FISH READS: WEEKEND COOKING: 5 NEW COOKBOOKS 1/2 cup (55 g) chopped walnuts. Preheat the oven to 350F (175C). Line a 8 x 12-inch baking pan with parchment paper. In a large bowl, combine the butter and graham cracker crumbs and mix until the crumbs are soft and pliable. Pack the wet graham crumble mixture into thelined pan.
BETH FISH READS: WEEKEND COOKING: TACO CHRONICLES (NETFLIX Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. BETH FISH READS: SPEND A SUMMER DAY WITH ELIN HILDERBRAND Melt butter in a stockpot. Add onion and sauté until soft, 6-7 minutes. Add flour and stir for 1 minute. Add summer squash, broth, wine, and thyme. Simmer, partially covered, over low heat for 20 minutes. Remove from heat and allow soup to cool to room temperature. Place cooled soup in a blender and puree until smooth. BETH FISH READS: HOW TO CULL YOUR PERSONAL LIBRARY AND How to Cull Your Personal Library and Live to Tell About It. It must be in the air because so many of my friends in the book world are taking charge of their personal libraries. I started a couple weeks ago by reducing my massive cookbook collection by half. Feeling energized by that venture, I decided to tackle the rest of mybooks--both
BETH FISH READS: REVIEW: THE RABBITS BY JOHN MARSDEN AND The Rabbits, written by John Marsden and illustrated by Shaun Tan, is a little hard to describe. It's not really a graphic novel but is more than just a picture book. On the surface, the book is about the colonization and industrialization of Australia by Western peoples, but it is also the story of any land that was settled by Europeans in the last two hundred years. BETH FISH READS: WEEKEND COOKING: TUESDAY NIGHTS Kosher salt and ground black pepper. Lemon wedges, to serve. In a large Dutch oven over medium, heat the oil until shimmering. Add the onion, garlic, tomato paste, coriander and cumin; then cook, stirring occasionally, until the tomato paste has browned, 2 to 4 minutes. BETH FISH READS: WEEKEND COOKING: 5 NEW COOKBOOKS 1/2 cup (55 g) chopped walnuts. Preheat the oven to 350F (175C). Line a 8 x 12-inch baking pan with parchment paper. In a large bowl, combine the butter and graham cracker crumbs and mix until the crumbs are soft and pliable. Pack the wet graham crumble mixture into thelined pan.
BETH FISH READS: WEEKEND COOKING: SPARKLING WINE ANYTIME The bulk of Sparkling Wine Anytime takes us around the world by vineyard and type of sparkling wine. Once we leave the Champagne region of France, the wine has to take on a different name; thus we have Prosecco, Cava, and Sekt, for example. Cole describes each growing region and the types of sparkling wine produced there andrecommends and
BETH FISH READS: WEEKEND COOKING: COME ON OVER BY JEFF MAURO 2 ripe avocados, pitted, peeled, and roughly chopped. Zest and juice of 2–3 limes, as needed. Kosher salt and freshly ground black pepper. Set a medium saucepan or Dutch oven over medium-high heat. Add the bacon and cook until crispy, 5 to 6 minutes. Transfer to a paper towel–lined plate, leaving the fat in the pan. BETH FISH READS: WEEKEND COOKING: THE MODERN COOK'S YEAR Heat a frying pan over medium heat and add the cumin, cilantro, and nigella seeds. Toast for a minute or so, until they release their fragrance. Add a splash of oil to the pan, then add the the onion, garlic, and chile powder and cook on low heat for 10 minutes, until the onions are soft and sweet. BETH FISH READS: TODAY'S READ: MAYBE HE JUST LIKES YOU BY Becki, 11/12/19, 12:22 PM . Having a middle-school-aged daughter, I think this does sound age appropriate and like a conversation we'd have. What a timely book, with what sounds like a BETH FISH READS: WEEKEND COOKING: A SNEAK PEEK AT UPCOMING Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. BETH FISH READS: WEEKEND COOKING: NEAT: THE STORY OF Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. BETH FISH READS: RECIPES To The Blogger Guide, Blogger Buster, Tips Blogger, Our Blogger Templates, BlogU, and Exploding Boy for the code for customizing my blog. To Old Book Illustrations for my ID photo. To SEO for meta-tag analysis. To Blogger Widgets for the avatars in my comments and sidebar gadgets. To Review of the Web for more gadgets. To SuziQ from Whimpulsive for help with my comments section. BETH FISH READS: REVIEW: OLD MAN'S CAVE BY JEFF SMITH Old Man's Cave is the sixth book in the Bone series by Smith and marks the end of the second trilogy. The summary assumes you've read the other books in the series. If you haven't, you may want to skip to my thoughts. My Summary: As the story begins, Smiley and Fone Bone are lost in the woods trying to make their way back to the valley after having escaped Rock Jaw. skip to main | skip to sidebarBETH FISH READS
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14 NOVEMBER 2020
WEEKEND COOKING: THIS WILL MAKE IT TASTE GOOD BY VIVIAN HOWARDI’m
a cookbook freak, and I get especially excited when a cookbook has a unique twist. That’s what VIVIAN HOWARD’S THIS WILL MAKE IT TASTE GOOD offers. Thanks to the Voracious Ambassador’s Program for thecopy of the book.
You may recognize Howard’s name from her Public Television shows, earlier cookbook, or her restaurant. In this cookbook, Howard concentrates on base recipes (like sauces and spiced nuts) and then shows you how to use those ingredients to amp up your everyday cooking. The recipes are for down-to-earth, easy, busy-day dishes that are also fairly quickly put together. And great news for those of you who are vegetarians or who follow a gluten-free diet: “more than half of the food I this book” will suit you on either or both accounts. Many others can easily be tweaked with easy substitutions. At the core of this cookbook are the base recipes, what Howard calls her recipe “heroes.” Among them are an herby-olive sauce, pickled cabbage (kraut), spiced nuts, and a peppery tomato sauce. These recipes are designed to be fairly flexible, and Howard explains the important elements, how to make substitutions, and how to store thefinished product.
The
easiest way to explain the structure of _This Will Make It Taste Good_ is take you through a chapter. “R-Rated Onions” starts out by giving us detailed, chatty, and very clear directions on how to make a big batch of caramelized onions and then how to store them for future use. The next page, gives us 10 quick ways to use the onions in our everyday cooking: to top baked potatoes, to add to burgers, to stir into a pot beans, and so on. Next, Howard provides the following recipes that use the R-Rated Onions: onion soup, baked eggs and spinach, cream cheese dip, topped tomatoes, pork sandwiches, grilled eggplant, steak, vegetable soup, and roast chicken. Each recipe starts with an introduction that tells us something about the dish, why Howard likes it, and possible variations. Throughout _This Will Make It Taste Good_, Howard adds stories and tips, making the cookbook fun to read.So
far, I’ve made two of the hero recipes and several of the accompanying recipes. First, I made a batch of Howard’s Community Organizer, which is a kind of New World sofrito. I used it to make baked nachos and then black-eyed peas, which I served over rice. I also made her version of spiced nuts, which amped up a quinoa salad and then a butternut squash soup. RECOMMENDATION: I was really intrigued by Howard’s hero recipes, and love the idea of having a stash of homemade sauces and flavorings in my refrigerator or freezer to perk up my day-to-day cooking. I suggest you put Vivian Howard’s _This Will Make It Taste Good_ on you library list. Read it, cook from it, and then decide if you want to add it to your permanent collection. It’s really hard to share a recipe because I’d also have to share the base recipe. Instead, I’ll link you to three YouTube videos that feature Vivian Howard and recipes from _This Will Make It Taste Good_. I didn’t imbed them here because they (1) are long and (2) were filmed for virtual book tour events and I’m not sure of the videos’ copyrights. NOTE: The scans were cropped from photos in the cookbook and used in the context of a review. All rights remain with the original copyrightholder.
> Shared with Weekend Cooking, hosted by Marg at The Intrepid Reader> (and Baker)
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WEEKEND COOKING: 2 BOOKS FOR THE FOODIES ON YOUR GIFT LISTIn
today's Weekend Cooking I have two books that could be perfect for you or for gift giving this coming holiday season. First up, is a fun but informative wine book, and the second is all about Christmas. As a special bonus today, I'm giving away a copy of the Christmas book to one of you--no matter where you live in the world. Hope your weekend is going well and you're staying safe and healthy. Now let's get to my thoughts about today's books. Don’t let the title VANESSA PRICE’S BIG MACS & BURGUNDY (written with Adam Laukhuf, and given to me as part of the Abrams Dinner Party) throw you off. Yes, this wine book has a playful and light element--as in what’s the best wine to eat with a peanut butter and jelly sandwich--but it’s also a down-to-earth guide to the wine and food that we little people indulge in. Note too that Price is a long-time professional sommelier, so her advice is based on solid knowledge. I'm grateful that she has been willing to share her wisdom with us.As Price says,
> The art of pairing food with wine is not without its mysteries, but > it’s far from a mystical trick of culinary alchemy. At its most > basic, it’s the informed process of combining complementary > flavors and textures, either through contrast or accentuation, to > create perfect balance._Big
Macs & Burgundy_ starts with a short discussion of how wine is made, the four elements of wine, and how our taste buds perceive those elements. Price then provides a guide to the 12 styles of wine and terrior. Finally, she shows us how the art of wine pairing is based on these bits of data and then tells us how to make our own pairings. Oh, and Price gives us lots of reassurance encourages us to experiment andrelax.
The very first pairing is what to drink with basic take-out pizza (an affordable Montepulciano from Abruzzo) and the final pairing calls for a Hillside Cab with a porterhouse steak, specifically the expensive Cabernet Sauvignon from La Jota Vineyard. In between you’ll find pairings for specific cheeses and crackers, cereal, Halloween candy, burgers, Tex-Mex favorites, avocado toast, shrimp cocktail, cheesecake, spinach salad, pad Thai, Cheez-Its, and much, much more.Throughout,
_Big Macs & Burgundy_ Price offers a ton of useful advice, like how to store your wine and why and when you might want to decant a bottle. We couldn’t find the exact recommended wines here in Pennsylvania (don’t ask: we have archaic liquor laws), but we found the recommended grapes from the recommended regions. Shown in my photos are the pairings of the Montepulciano d’Abruzzo with pizza and a Willamette Valley Pinot Noir with grilled salmon. RECOMMENDATION: Vanessa Price’s _Big Macs & Burgundy_ would make a terrific gift for any wine lover who has a sense of humor and playfulness and for wine drinkers like me who are always open to learn more about wine and who welcome good advice on how to choose the perfect wine no matter what’s on our plate, from pretzels to caviar. --------------------------------------------------------------Now
for the promised INTERNATIONAL giveaway. I know that for most of us, the 2020 holidays are going to be very different from what we’re used to. Still, we can make our celebrations as bright as possible and can dream of next year. To help you on your way, I’m giving away a copy of 2020 CHRISTMAS WITH SOUTHERN LIVING (given to me as part of the Abrams Dinner Party) to one of you. This beautiful book starts with gorgeous photographs that will inspire you to up your decorating game. The examples range from elaborate entry-hall displays to simple centerpieces and kitchen island focal points. You’ll also get super ideas for pretty gift wrapping and unique ways to display your ornaments. The core of the book contains holiday menus and recipes. You’ll find meals for a variety of occasions, such as the “Bluegrass Brunch,” a casual family meal; the “Gulf Coast Toast,” a cocktail party; and the “Southern Sit-Down,” an all-out holiday turkey dinner. You’ll also find extra recipes for delicious side dishes, no-cook nibbles, sheet pan dinners, and baked goods for gift giving. _2020 Christmas with Southern Living_ ends with a fabulous holiday planning section that will help you (if not this year, then next), organize all the things for your holiday. To-do lists, calendars, hotline phone numbers for extra cooking help, Christmas card lists, gift lists, hostess tips, party planners, decorating tips, and even a page to make notes for next year.THE
GIVEAWAY: I’m thrilled to be able to offer a copy of _2020 Christmas with Southern Living_ to one of you, no matter where you live in the world. All you have to do to be entered to win a copy is to fill out the following form. I’ll pick a winner using a random number generator on November 13. Once I pick a winner, I'll email you and ask for your mailing address. Once the winner has been confirmed, I’ll delete all the data from my computer. Good luck! And thanks again to Abrams for the copy of the book.Loading…
> Shared with Weekend Cooking, hosted by Marg at The Intrepid Reader> (and Baker)
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| MIX Twitter Tumblr Facebook02 NOVEMBER 2020
16 BOOKS I READ IN OCTOBERHappy
November, my friends. If you haven't yet voted, please make a plan to do so tomorrow! (And wear your mask.) I read 16 books in October, and most of them were audiobooks and almost all were for pure escapism. Maybe one of these days I'll return to books that make me think, but last month I wasn't in the mood. That said, I was surprised to find several 5-star reads/listens on my list. October was an awesome reading month. Here are my brief thoughts. I wrote longer reviews for some of theseover on GoodReads ,
where you'll also find my thoughts on the audiobook productions. Thanks to the publishers for print, digital, and/or audio review copies of the following books. Also many thanks to Libro.fm. My opinions are my own. Note too that I reviewed several of these for AudioFile magazine (indicated by "AFM"); my thoughts on the audiobook production can be found on their website. * PRIME DECEPTIONS BY VALERIE VALDES (Harper Voyager; Sept. 8; AFM). This is book two of a series, which I listened to for a freelance assignment. An action-packed science fiction story starring a space smuggler trying to walk on the right side of the law; some romance, some LGBTQ+ themes. It was only okay for me. * ROAD OUT OF WINTER BY ALISON STINE (Mira; Sept. 1) I'm still reading dystopian; maybe because I'm looking for survival tips? Anyway, this one is scarily realistic. Wylodine has a green thumb, but after climate change creates never-ending winter and the infrastructure begins to fail, she decides to risk a road trip from Ohio to the presumably warmer and better California. The world is a dangerous place, even for a smart young woman. I really liked this; see deeper thoughts on Goodreads. * AND NOW SHE'S GONE BY RACHEL HOWZELL HALL (Forge; Sept. 22; AFM) This combination missing person investigation and domestic thriller was only okay for me. I liked the main character, Grayson Skyes, who is trying to solve her first case as a professional private investigator and liked that she made rookie mistakes though had solid instincts. A few side plots were a little confusing, but everything was clear by the end. * TROUBLED BLOOD BY ROBERT GALBRAITH (Mulholland; Sept. 15) I thought I could rise above the controversy surrounding this title and the author because I really loved the first four Cormoran Strike books. Alas, I stopped reading about a quarter of the way in. I couldn't get over the issues and the book itself was not very good. * THE ONCE AND FUTURE WITCHES BY ALIX E. HARROW (Redhook; Oct. 13) I liked this novel but not as much as I like Harrow's The Ten ThousandDoors of January
.
Still, this story of three sisters and women's power, love, independence, and knowledge was good and gave me lots to think about. * A SOLITUDE OF WOLVERINES BY ALICE HENDERSON (William Morrow; Oct. 27) I really liked this start of a mystery series starring wildlife biologist Alex Carter. When she gets the opportunity to take over a field research project in northern Montana to study wolverines, she doesn't hesitate, even though she'll be working alone. Someone, however, does not want her in the wilderness preserve. What are they hiding? Good in print or audio. * SILENCE OF THE WHITE CITY BY EVA GARCIA SAENZ (Vintage Crime; July 28; AFM) Unlike many published reviews of this start of a trilogy set in the Basque country, I have some reservations with the book. First, what I liked about this police procedural mystery: the plotting, the characters, and the details of the city and Basque culture and history. What I didn't like: the translation was not smooth, often using a clumsy literal translation when an idiom would have been better. Still, now that I'm on guard about the translation issues, I'm looking forward to reading the next book in the series. * LEAVE THE WORLD BEHIND BY RUMAAN ALAM (Ecco; Oct. 6) Another dystopian, this one set in contemporary times in the Hamptons after an unexplained blackout leaves people without a clue of what happened or what may happen next. Two couples, one wealthy and Black and the other white and middle class, end up sheltering together as the new reality begins to settle on them. * THE KILLING OF THE TINKERS BY KEN BRUEN (Minotaur; 2005; personal collection) This was a reread via audio for me. I love the darkness of the Jack Taylor series, set in Ireland. After Jack returns to Galway after a stay in London he juggles his personal problems with trying to solve targeted murders. * PLAIN BAD HEROINES BY EMILY M. DANFORTH (William Morrow; Oct. 20) I encourage you to read my thoughts on Goodreads, but I loved this book about a book about a movie about a book with creepy happenings and female friendship and love. If you listen to the very well done audio, don't forget to download the accompanying PDF. * THE BONE SHARD DAUGHTER BY ANDREA STEWART (Orbit; Sept. 8) This is the first in an non-Western epic fantasy with several plot lines, a few surprises, strong women and _no_ love triangle. It's set in an island nation with hints of the Pacific; perhaps Japan. Maybe not the best fantasy I've read, but I'm still looking forward to book 2. * BLACK SUN BY REBECCA ROANHORSE (Gallery; Oct. 13) This was a strong opening to another non-Western epic fantasy; this one set in pre-Columbian Mexico and Central America. Several plot lines, good characters, and great world building. * THEY NEVER LEARN BY LAYNE FARGO (Gallery; Oct. 13) An engrossing and well-plotted revenge thriller / female Dexter mashup set on a small college campus with #metoo and LGBTQ+ themes. Worth the read. * THE COLD MILLIONS BY JESS WALTER (Harper; Oct. 27; AFM) Set in Spokane, Washington, about 100 years ago, this is a story of two brothers who get caught up in larger sociopolitical issues. Read my review on Goodreads or in AudioFile magazine, but the short take is _read this._ A shoo-in for my top 10 list this year. * GOODNIGHT BEAUTIFUL BY AIMEE MOLLOY (Harper; Oct. 13) If you read too much about this thriller before you start, it will be spoiled. Avoid reviews! Fun escape reading with a nod to a well-known thriller / light horror book. * THE INVISIBLE LIFE OF ADDIE LARUE BY V. E. SCHWAB (Tor; Oct. 6) This book about what happens if you make a deal with the Dark God deserves every single starred review and every second of buzz. Loved, loved, loved it. Trust me, you want to read this.Click for more
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| MIX Twitter Tumblr Facebook24 OCTOBER 2020
WEEKEND COOKING: 5 NEW COOKBOOKSHappy
Saturday! Today's Weekend Cooking is an attempt to catch you up with just some of this season's great cookbooks. I'm overwhelmed with the number of super titles coming out this year, and I don't have enough Saturdays to give each one a full review of its own. My current solution is to include a mini-review roundup every few weeks. You can also see photos on my Instagram stories as I cook my way through the season. Who knows, I may get daring and publish more than one cooking post a week! Thanks to the individual publishers for the review copies of the following cookbooks; all thoughts are my honest opinion.First
up is MATTY MATHESON'S HOME STYLE COOKERY (Abrams; Sept. 29). You may remember I reviewed his first cookbook,
which was also published by Abrams. Matheson's second book, which was given to me as part of the Abrams Dinner Party, lives up to its title; the recipes are truly meant for home cooking, and many are just fancy enough to make you feel good about what you're serving while remaining down to earth and easy to make. One of my favorite chapters is all about broths or stocks, and I love that Matheson included several vegetarian versions. The sesame seed rolls from the bread section is a Dinner Party favorite, as is the chocolate zucchini cake, which I'm planning to bake this weekend. I tried and liked the green olive tapenade and the one-hour bolognese. Pictured are the Hello Dollies (see recipe below). I gave half the pan to one of my neighbors, and everyone raved about how good they are. I have the Italian beef (braised roast with pickled veggies served as a sandwich) marked to try soon. RECOMMENDATION: Matty Matheson is a well-known Canadian chef who tells it like it is, which makes _Home Style Cookery_ fun to read and easy to cook from. Even if Matheson's style doesn't match yours, the broth chapter is not to be missed. Oh and that zucchini chocolatecake recipe too!
It
seems that cocktails are making a comeback, and I can see why. What else is there to do to pass the time as we enter week whatever it is of quarantine? I received J. M. HIRSCH'S SHAKE STRAIN DONE: CRAFT COCKTAILS AT HOME (Voracious, Nov. 3) as part of the Voracious Ambassador Program. More than just a collection of recipes for delicious drinks (see my photo of the Cardamomattan), this book includes interesting and valuable information about the different types of cocktails, advice on expanding one's drink repertoire, basic techniques and equipment, how to garnish, and how to stock your home bar. Don't forget to read the introduction to each cocktail you decide to make; there you'll find tips on mixing, what to expect flavor-wise, suggested variations, and more. As I've mentioned often, wine is our daily drink of choice, but sometimes it's fun to try something new, and I always enjoy serving--and drinking--a well-made, well-balanced cocktail. RECOMMENDATION: Pick up J. M. Hirsch's _Shake Strain Done_ to discover what's happening in the world of cocktails. I bet you'll find a few new favorite drink recipes within its pages.Whether
you use an official sheet pan or just a regular baking pan, one-dish dinners that you can slip into the oven and forget about for a while make dinner a breeze. SHEET PAN CHICKEN BY CATHY ERWAY (Ten Speed Press; Sept. 29) is full of great ideas for chicken lovers. Besides the recipes, Erway includes tips on equipment, oven temperatures, and spice blends as well as advice for using various cuts of chicken and spatchcocked chicken. The recipes are flavorful (including Mideast, Asian, European, and New World spices) and doable for any level cook. Your main kitchen job is cutting veggies. I made the roasted romaine chicken Caesar, mustard chicken, curried thighs, and several others. Everything came out great, and I have several more dinners to try, including wings with eggplant and basil and the soy sauce chicken with pineapple and bok choy. RECOMMENDATION: Cathy Erway's _Sheet Pan Chicken_ is a welcome addition to my bookshelf and would make a good gift for inexperienced or young cooks. Veteran home cooks who are familiar with the sheet pan method should probably check this cookbook out from the library. You'll use the recipes as is and will be inspired to come up with new combos to perk up your weeknight dinners. The last two cookbooks will help you make pie baking part of your everyday life. Yes, I've already reviewed one super pie book this month and I'm still going pie crazy. I received digital review copies of the following pie books but love them so much I bought hardcopies of both!
I've
been a fan of KEN HAEDRICH for years and years (does anyone else remember his cooking column from _Country Journal_ magazine?). In fact, it was one of his recipes that inspired me to bake my first batch of homemade crackers.
The subtitle of his new cookbook, PIE ACADEMY (Storey; Oct. 27), says it all: "Master the Perfect Crust and 255 Amazing Fillings, with Fruits, Nuts, Creams, Custards, Ice Cream, and More; Expert Techniques for Making Fabulous Pies from Scratch." How do I love thee cookbook? Let me count the ways. The first thing you'll notice when you start flipping through is the fabulous photos that detail every aspect of basic pie baking, from measuring to mixing to rolling. Next is the incredible wealth of information; Haedrich doesn't just tell you to roll out a pie crust, he tells you how hard to press on the rolling pin! Ever want to mail a pie? Haedrich tells you how. I learned all about the different fats to use in my crusts and the different thickeners to mix with my fruit, I discovered how to crimp, how to transfer the top crust to the pie, how to vent, and more. I had no idea there were so many different kinds of pie crusts (including gluten free!) and toppings. I can't wait to learn them all. The pie photo above is my rendition of the pear pie with a coffeecake-like topping. I'm not sure I've ever made a pear pie before, but now that I have, you can bet my fall baking will include pears as often as apples. Throughout the cookbook, Haedrich includes tips and tricks, tells stories, and shows hands-on photos. The recipes themselves cover the range from fruit to custard, deep-dish to slab, and everything in between. RECOMMENDATION: You need Ken Haedrich's _Pie Academy_ in your kitchen. If you've ever been a little unsure about pie, fret no more! If you're an old hand at pies, here's where to find new combos and be inspired. Buy this one.So,
you might ask, if I already have two new pie books, why would I need a third. Well, let me tell you what puts KATE MCDERMOTT'S PIE CAMP (Countryman Press; Oct. 6) on my buy list. McDermott starts out as you might expect, with solid tips on equipment, ingredients, and techniques. She fills the middle of her cookbook with reliable, easy to follow pie recipes for fruit, custard, chiffon, nuts, and more. But here's the genius: she shares a number of "master recipes," which give you the skills and foundations to make your own signature pies. You'll find master recipes for crusts (including gluten free), fillings, toppings, and types of pies (layered, mousse, cream, etc.), along with handy charts of flavor combos and ratios of ingredients. Throughout you'll find lovely photos, pie facts and history, and tips and tricks. The cookbook also contains recipes for crisps and crumbles, heirloom pies, and even muffin tin pies and mini tarts. McDermott also provides directions for all kinds of toppings and extras, like roasting nuts and making the perfect meringue. RECOMMENDATION: If you're ready to take your pie baking to the next stage, Kate McDermott's _Pie Camp_ is your perfect guide. Beginners to experts will find a lot to love in this cookbook. I'm looking forward to mastering the master recipes. And here is the promised recipe. Note that I didn't have butterscotch chips in the house, so I used white chocolate chips and subbed dark chocolate chips for the semisweet. You really do need two different kinds; pick whichever flavors call to you.HELLO DOLLIES
From Matty Matheson's Home Style Cookery * 1 cup (225 g) unsalted butter, melted * 1 (14.4 oz/408 g) box of graham cracker crumbs * 1 (12 oz/326 g) bag butterscotch chips * 1 (12 oz/326 g) bag semisweet chocolate chips * 1 (8 oz/227 g) unsweetened shredded coconut * 1 (14 oz/397 g) can sweetened condensed milk * 1/2 cup (55 g) chopped walnuts Preheat the oven to 350F (175C). Line a 8 x 12-inch baking pan withparchment paper.
In a large bowl, combine the butter and graham cracker crumbs and mix until the crumbs are soft and pliable. Pack the wet graham crumble mixture into the lined pan. Layer three-quarters of the butterscotch chips, chocolate chips, and coconut over the graham mixture. Pour the can of condensed milk over the mixture and top with the remaining butterscotch chips, chocolate chips, and coconut. Top with the walnuts. Place in the oven and bake for 25 minutes, or until the condensed milk starts to bubble. Remove from the oven and place on a wire rack. Slice into squares and serve warm or at room temperature. To serve cold, cool completely, place in the fridge and allow to set, then slice intosquares.
> Shared with Weekend Cooking, hosted by Marg at The Intrepid Reader> (and Baker)
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| MIX Twitter Tumblr Facebook17 OCTOBER 2020
WEEKEND COOKING: THE FULL PLATE BY AYESHA CURRYOne
of my new favorite cookbooks from this fall is THE FULL PLATE BY AYESHA CURRY, which I received as part of the Voracious Ambassadors Program. The idea behind this cookbook is easy, flavorful recipes that have wide appeal, are easy to adapt, and can be made in under an hour. I work from home and love to cook, but that doesn't mean I want to slave in the kitchen on a regular basis. Curry's new cookbook is perfect for busy weeks and for those evenings when the more-elaborate meal I had planned is just not gonna happen. In my dishwasher-less house, I also appreciate that most of the recipes in _The Full Plate_ require minimal pots and thus end in speedy evening cleanup. You'll find a variety of flavors in _The Full Plate_, including tropical, Italian, Mexican, and American Southern. The vast majority of the recipes use ordinary ingredients you'll be able to find no matter where you live, and many of the pantry items are probably already in your kitchen. Here are some of the recipes I've already made: The sheet pan sausage dinner, a riff on the classic county fair sausage sandwich, was super quick and perfect after an active day outside (see my photo). The quinoa salad, with avocado, feta, and cilantro, made a satisfying couple of lunches. The spiced-rubbed chicken with chickpeas and tomatoes was super easy and really tasty. The lamb pasta bake, which could be made with any ground meat, is one of Mr. BFR's new favorite dinners (see scan from the cookbook). The flank steak sandwiches with blue cheese and quick pickled red onions was a great fall dinner on the deck (we grilled the steak instead of cooking it on the stovetop).
Here are some recipes I have marked to try: chicken Parmesan burgers; citrus-glazed salmon; shrimp fajitas; paprika chicken; beet, walnut, and goat cheese salad; and roasted pears with a vanilla caramel sauce. For dessert, I'd like to give her version of rice pudding a try, and there are also a few cocktail recipes that caught my eye. The recipes directions are clearly written and should be accessible to almost all levels of cooks. Every recipe I've tried has turned out perfectly and was indeed completed in under an hour. One thing I look for in a cookbook is well-seasoned dishes; _The Full Plate_ doesn't disappoint. No bland dinners here. The recipe introductions offer serving suggestions and variations and give you sense of Curry's personality. The full page photos of the finished dishes will make your mouth water, and the photos of Curry's family keep the book down to earth. RECOMMENDATION: Put Ayesha Curry's _The Full Plate_ on your buy list or gift list. I know I'll be turning to it often, whether to make a recipe exactly as written or for a good idea when I can't think of what to make. One caveat, the recipes are meat and fish heavy, so vegetarians should borrow before buying. For what to expect in _The Full Plate_, visit Ayesha Curry's website and browse her recipes. It looks like the site hasn't been updated in a while, but you can still get an idea of Curry's style. > Shared with Weekend Cooking, hosted by Marg at The Intrepid Reader> (and Baker)
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Ask me about advertising.ABOUT ME
I'm a freelance book editor, reviewer, and journalist blogging as Beth Fish. On these pages, you'll find book reviews, book features, and other bookish content. I like to spotlight my favorite imprints and I'm a long-time audiobook lover. (I was the _Audio Publishers Association's 2016 Audiobook Blogger of the Year_!) Each Saturday I host my popular Weekend Cooking feature. Don't forget to look for my weekly photograph.
You can find me on social media as @BethFishReads. Publicists, publishers, authors: please see my review policy. NB: I did
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