To me Oktoberfest means great traditional German food and lots of beer. My family celebrates every year, so when I saw this cookbook, Oktoberfest Cookbook: Authentic Recipes from the World's Greatest Beer Festival, I had to take a look. I was not disappointed!
I think one of the best things about being human is our appreciation of fine food and sharing meals. Not surprisingly, I adore movies about cooking. So when Chef came to theaters last year I was intrigued. My husband and I went to our favorite local theater and were immediately hooked by the vivid colors on the screen accompanied by bright Latin pop booming over the speakers.
If you enjoy cooking from scratch with simple wholesome ingredients, then this is the right cookbook for you! I love how the layout of the book takes you through the ingredients necessary for a “perfect pantry” and then straight into a chapter on Everyday Basics, including my two favorites, Perillo's All-Purpose Baking Mix and her Whole Grain Baking Mix. With these two recipes alone you have a third of the work for so many other delicious homemade foods already complete.
Did you ever wonder what the difference is between baking soda and baking powder, why there are so many different kinds of flour, and what is Dutch cocoa? If so, you are just the type of advanced cook for whom this book is intended. It is full of the culinary science involved in various cooking methods and ingredients, which the author explains plainly and understandably to anyone without any heavy science background.
With interwoven recipes and memories, Molly Wizenberg divulges her story, a memoir that blossoms from a blog she created in the aftermath of her father’s death.
There is more to food tasting then just wine and cheese tasting parties. And this book tells us all about it. It provides tips how to entertain a group of friends while indulging in the best the food world has to offer. Among the unusual culinary but tempting delicacies the Tasting Club suggests are honey, tea, chocolate, olive oil and cured meats.
As the title suggests, this book is about food, cooking and restaurants. Gopnik, an investigative journalist by trade, tells us everything one wants to know about the history of cooking and restaurants, including the new eating trends such as the molecular cuisine of Barcelona. Gopnik examines our choices of food. In an apolitical way he gives an inside view into the meat vs. vegetarian debate.
I jumped on the don’t-eat-anything-you-can’t-pronounce bandwagon about five years ago. While I’ve lost no weight and have yet to be inspired to lead a “healthy lifestyle,” my HDLs have gone way up, my LDLs way down, and my husband has experienced the longest period of remission of his Crohn’s disease in ten years.
This memoir provides a window into the most prestigious culinary institute in the world, the Paris Cordon Bleu. It was written while the author herself was one of the students there. The book contains witty observations from the world of haute cuisine and covers basic recipes and cooking instruction, together with a few tricks and shortcuts she learned there.
The Kitchen Counter Cooking School chronicles a project inspired by a supermarket encounter, which turned into an epiphany: Cooking has become a spectator sport of Cooking Channel watching.