Book Club – April 2014

Book Club – April 2014

COOKBOOK:

What to Drink with What You Eat by Andrew Dornenburg & Karen Page

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A comprehensive beverage pairing guide for the true food lover. Whether you’re new to pairings or a sommelier in training, this book is a must-have for your next dinner party! From Dim Sum (Champagne) to Domino’s Pizza (Malbec), if you’re eating it, they’ll offer complimentary beverage options. (And not just alcohol — who knew Kit Kat bars would match so well with African tea?)

FOODIE BOOKS  

Not cookbooks, per say, but other books (memoirs, novels, short essays) centered around the joys of cooking and eating.

Blood, Bones & Butter by Gabrielle Hamilton

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Owner and chef of New York’s Prune restaurant, Hamilton details the bumpy but fascinating road that led her to her life’s work and opening her award winning eatery.

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Book Club: February 2014

Book Club – February 2014

COOKBOOKS:

Barefoot in Paris and How Easy is That? by Ina Garten                                            www.barefootcontessa.com

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You can’t go wrong with anything in the Barefoot Contessa collection; delicious recipes, beautiful photos, and informative chapter introductions, Ina Garten has nailed the formula for an exceptional, easy to use cookbook. I have everything she’s written, but these two are my favorites.

Recipes to try:
Gougères (Cheese Puffs) – Barefoot in Paris
Herbed-Baked Eggs – Barefoot in Paris
Chicken with Forty Cloves of Garlic – Barefoot in Paris
Vegetable Tian – Barefoot in Paris
Foie Gras with Roasted Apples – How Easy is That?
Baked Fontina – Barefoot in Paris

FOODIE BOOKS:

Not cookbooks, per say, but other books (memoirs, novels, short essays) centered around the joys of cooking and eating.

School of Essential Ingredients by Erica Bauermeister

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This lighthearted piece of non-fiction is a fun vacation read that allows you to turn off your brain for a few hours and disappear into a world of food and romance. Although not a literary masterpiece, it has moments of humor and heart-break, and a chapter that gave me the courage to finally kill my first crustacean! (See my Lobster Bisque post.)