📚 So here's our next Sunday #cookbookclub selection... it had to be Delia! Swipe to the second picture to see the impressive print run history and bear in mind that this only takes us up to 1995 which is when I bought my copy 😲. I was 25 years old, living in a tiny, dark basement flat in Bayswater which I had just bought with my boyfriend (now husband! - incredibly you could still afford to buy in Zone 1...we didn't buy a huge garden flat in Notting Hill because we couldn't afford it... it was £95k argh if only!) and I guess I was thinking it's time to do some #adulting ... although I dare say back then we just called it growing up 🤣🤣!! So, Delia to the rescue... my turned down pages are rather predictably, Roasting Beef and Yorkshire Pudding, Crunchy Roast Potatoes, Chicken Paprika (looks great might make it again !), Spiced Pears in Red Wine and Rich Chocolate Mousse!! Not a surprise then that we have a healthed-up poached pears and chocolate mousse recipe in The Midlife Kitchen. Thanks D 🙌!!! Please share below if you have any Delia memories or fave recipes xx
September cookbook club, another success! This time from Smoke and Pickles by @chefedwardlee.
Rice bowl with pork
Eggplant, ham, and ricotta
Collards with kimchi
Kabocha mac and cheese
Bourbon ginger glazed carrots .
We get to have a MFing party tonight! Thank you to this rad ass duo for creating such BA cookbooks! We have 31 dishes being prepared for our cookbook club, a DJ, open bar, and no curfew! Whose ready to F up the potluck?! Can not wait to see everyone tonight and thank you all for the support! 📸 @vonswank @thugkitchen #repost#cookbookclub#thugkitchen#31dishes#openbar#nsbspicehouse#flaglerave#boss
I’ve made lemon blueberry cake and rhubarb strawberry baked custard from @ottolenghi @tara.wigley new book Simple - for a really special lunch with Yotam and Tara organised by @thehappyfoodie to celebrate the book! They’ll be cooking a couple of things and everyone here has brought something too... a huge table is groaning with all sorts of incredible salads and desserts! What a day!! I’m in awe of the creations by @theboywhobakes @georgiepuddingnpie @mondomulia @food_niki_downs @alexandradudley @frankie_u and many others! 🍋🍧🍰💕💥🎉🍋
❤️exciting announcement💚 My new cookbook, Basque Country, has been chosen by @saveurmag as the #saveurcookbookclub pick for October! That means people all over the world will #cookBasque the entire month, moderated by the great @benjaminkemper.
Head over to the Saveur site or their Facebook page to see how you can get involved!
Pretzel Rolls by @jbattilana. If a cookbook club is good for anything it's forcing yourself to order chemical lye and don goggles, gloves and a face mask so you can make one of your most beloved foods at home. Am I right?! Having lived in Philadelphia for 12 years, soft pretzels are number one on my list of favorite snacks and this book turned out to be my excuse to finally try making the authentic version. Lye is what gives pretzels their signature color, flavor and chew. This can (sort of) be achieved with a baking soda bath, but having actually used lye now, there is definitely a favorable difference between the two. The lye-dipped pretzels possess dark brown crackly crusts, an unmistakable pretzel-y scent and soft doughy interiors. With caution, this recipe is really fun to make and "dangerously" delicious. I followed @ashrod's lead and served my buns with mustard cream cheese, pickled red peppers and seared veggie sausages. Guess I don't have a reason to go back to Philly anymore (JK, East Coast friends and fam)! This is for my Instagram cookbook club #appetiteforhumanity . .
#jessicabattilana#sfchronicle#repertoire#reciperolodex#weeknightdinner#thefeedfeedvegan#bonappetit#cookbookclub#food52#52grams#cooksillustrated#cookbookclub#whatsfordinner#softpretzels#phillypretzel#germanpretzel#softpretzel#pretzelbun#foodscience @fieldroast @kitehillfoods
World class book and world class Frida - very happy that Mrs. Fisher wrote about how to cook a WOLF, not a dog...but...whatever she wrote about...it’s beautiful prose about food, the perfect book for a stormy, rainy day like today! 😋⭐️💨☔️💦💧🐶🐶📚📖👌🏻
Scallion Pancake Challah!!💚Never in 100 years would think of this combination, but OMG it’s the best thing on 🌏 @mollyyeh you’re a genius! 💋 Just to make it even more interesting, I topped it with @traderjoes Everything but Bagel Seasoning 😏 Find #hercookbookclub review on Molly On the Range linked in bio! 🤓
Tomorrow we head to New Orleans for my cooking demo and book signing at the Southern Food and Beverage Museum! You're looking at Spaghetti with Mascarpone Marinara and Pork Crunchies - this is the dish I'll be cooking on SATURDAY @1:00pm in the SoFab kitchen! I'm often asked what my favorite recipe in the cookbook is... it's such a hard decision (I don't have kids but I imagine it must be like someone asking a parent to pick their favorite child?). Yet, I typically go with this one. I have clients who ask for this dish every time I cook for them, and every time I eat it, I question changing my death row meal from Chicken and Waffles to this. I can't even put words on this bite of food, and New Orleans, y'all get to try it on Saturday! Bring it, NOLA!!! @susanschadtpress @sofabfood 📸: @nicolevcole
Just a few pics from last weekends’ #Cookbookclub Wrapping up a yearlong deep dive of @naomipomeroy Taste and Technique and 4.5 seasons into @jj__mc Six Seasons. Thanks for a intense and satiating year @k_hauke @penchant_for_picnics
SHOW US YOUR COOKBOOK SHELFIE! Today we bring you a magical bag of recipe binders. This snowbird knows how to organize (hello #recipeorganization goal!🙋♀️) and carts her favorites up and down the eastern seaboard every year. She also edits with intention - discarding recipes she doesn’t love and replacing them with ones she does. It’s a living, breathing binder collection full of recipes that would never be grouped together in one book, but mesh perfectly with her family table. Is there anything better than that? Bon appetite!
DM or Email your Shelfie to be featured!
We’ve had so much fun learning about the history of the #CashCarterFamily with John Carter Cash on Facebook Live 💫 head over to his Facebook and you’ll catch a glimpse of some father son bonding and little bit of what was served at Johnny and June’s table
Have you listened to our interview with @alonshaya on this week's episode? Don't miss this featured recipe for Alon's Marinated Soft Cheese with Herbs and Spices on our website! Alon writes: "This dish was a revelation when Emily and I ate it in Milan: when you start with great ingredients, you’re wise not to mess with them. It’s a moment of perfect simplicity; at the right temperature, olive oil and cheese can be as flawless as anything that costs you far more time, money, or energy." // Link in bio ⬆️ #TalkCookbooks
One of the reasons we went to Seattle this weekend was to see my friend & client who owns @theworks.seattle - and we got to see their new space (second photo) - it’s so charming!
It was a freaking blast to design their new website a few months ago (first photo)! The goal for the site was to teach people about what The Works is all about, get them excited to take a class & then sign up! We used photos of crafting-in-action, food & drinks, plants, and connection (which happen to be some of my favorite things, too!) I created multiple options of the class schedule so that people can choose the view they like best (calendar vs list), as well as by category or price — making it easy to see the classes & sign up was VITAL! And I incorporated a collage/layered effect to some of the photography to echo the hands-on feeling of The Works. [Kellie said "I'm so proud of the website and I feel like it reflects an excellent first impression that we're putting into the world, plus it's useable for new and existing students."]
Q for you: if you could learn how to cook or make something, what would it be? I'd choose something cake or pie related, I think!
~ DINNER ~
Tonight for dinner, we had this Bacon Wrapped Pork Fillet with Carraway’d Apple and Cabbage from @alisoneroman Dining In Cookbook. It was delicious and an easy one pan meal.
This book this months book for the #rainydaybitescookbookclub and so far it’s proving to be a pretty fab book.
The @boroughmarket #cookbookclub restarts for the new term next week, with two events focussing on this lovely book by @melissa.hemsley. Dish choices from the members coming in thick and fast now and our ‘Eat Happy’ sharing feasts are going to be 👌🌻
Guess who is back in stock!? @nturnerdesign I Love California book is finally back in store in preparation for the first weekend of harvest festival!! Nate will be here signing books on Saturday September 6th from 11-3!! #savethedate
So excited! I’m going to make Spinach and Sausage Frittata, and Thai Quinoa Salad, and Superfoods Soup, and Beef and Lentil Minestrone, and Chicken Cannellini Soup, and Eat the Rainbow Stir-Fry, and Marathon Bolognese, and Strawberry-Rhubarb Chia Parfait, and, and, and... #cookbookclub#runfastcookfasteatslow
This book covers a broad range of #Persian and #MiddleEastern dishes – mezze, breads, soups, stews, tagines, grills, salads and sweet treats all feature. Some are classics – think hummus, jewelled rice and kofte – while others have modern twists, such as Persian saffron chicken with fennel. Mostly, the recipes are riffs on familiar flavours made easy and accessible, such as ras el hanout chicken wraps.
Hear @AlonShaya talk about the influence of his safta (grandmother's) cooking, and how that launched his interest in food, on this week's @saltandspine. Listen + subscribe on @applepodcasts or @spotify. | #TalkCookbooks 📚
Repost from @cristinacooks Thank you @rebecca_westlakemag for featuring “Food for Thought” my newest cook book in the current Food & Wine issue in Westlake Magazine @thewestlakemagazine I can’t thank you enough. I’m so proud. I’m also proud to be back on the team at the magazine as a Food editor and I’m happily working on the next issue out in Nov/Dec on Philanthropy! Inspiring stories, great food, and Holiday cheer! Please go to Amazon and pre-order “Food for Thought” for the holidays!! It makes a great gift! Thanks:) #westlakevillage#philanthropy#foodforthought#cookbooks#cookbook#cookbookclub#magazine
i tried to get my feet out of this but i’m only human. half of the dishes from our most delicious cookbook club featuring @alisoneroman’s dining in. raw and roasted kale with pistachios and creamy pecorino, blistered green beans with creamy tahini and fresh hot sauce, and special baked beans made with SO MANY tomatoes.
||Crispy Chickpeas and Lamb with Greens and Garlicky Yogurt||
This @alisoneroman recipe makes me want to always have ground lamb on hand (try saying ground lamb on hand 5x fast). Textures and flavors in this recipe were perfect and I want to put the garlicky yogurt on everything. I also loved that it cooked up in 20 minutes. So. Easy. 🙌🏼
Subbed the cooked greens out for green beans because its just what I had in the fridge. They went well, but I can see how swiss chard or kale would have added another great and different texture.
Vegetables are not only hugely diverse, they are also incredibly versatile. In this exciting book they take centre stage as Rich Harris explores the many ways of using them, including pickling, smoking and fermenting, alongside the more traditional roasting and braising.
As a chef and committed carnivore, Rich's use of vegetables focuses on flavor, bringing out the natural tastes of vegetables and playing with complementary textures and qualities. His creative and delicious recipes include Miso Glazed Pumpkin, Gnocchi with Caponata and Burrata Cream, as well as Celeriac Rice Pudding with Bramble Compote.
Perfect served alone, as a side dish or part of a collection of vegetarian small plates, Rich's recipes show you how to celebrate vegetables in their delicious and varied glory.
Thank you @rebecca_westlakemag for featuring “Food for Thought” my newest cook book in the current Food & Wine issue in Westlake Magazine, I can’t thank you enough.
I’m so proud. I’m also proud to be back on the team at the magazine as a Food editor and I’m happily working on the next issue out in Nov/Dec on Philanthropy!
#Repost @cristinacooks • • • • •
Inspiring stories, great food, and Holiday cheer!
Please go to Amazon and pre-order “Food for Thought” for the holidays!! It makes a great gift! Thanks:) #westlakevillage#philanthropy#foodforthought#cookbooks#cookbook#cookbookclub#magazine
Chocolate Chip Cookies from "Repertoire" by @jbattilana. I'm seriously devoted to my favorite chocolate chip recipe (spoiler alert: it's @ashrod's), but I can't help wanting to try any new ones I come across. Straight up: these are great cookies! They're soft, packed with chocolate (I swapped chopped chocolate for chips) and reminded me of the chewy Chips Ahoy! cookies I loved as a kid. They didn't get quite as crispy around the edges as I like, even after tapping the tray towards the end of baking to help them deflate, and they were a bit cake-y in texture on the first day. I much preferred them on day two when they softened and became more dense. Still, it all comes down to preference and I highly recommend them if you like soft and chewy chocolate chip cookies! This is for my Instagram cookbook club #appetiteforhumanity .
We are back and so pumped up for our upcoming events!! We had a blast in Cuba and yaaass that is a beach in Cuba above! Absolutely 🤯 beautiful!
Sept 22nd Thug Kitchen Cookbook Club ( please PM if you have not yet received an email) 🥗🍅🍋 Sept 29th WINE WALK 🍷
Oct 3rd New HALLOWEEN WINE COMING IN! 🎃👻🍷🎃Oct 4th Girls Night on Flagler Ave
Oct 20th Chili Cook Off on Flagler
Oct 27th The Wurst Cookbook Club OKTOBERFEST FEST theme!
We can not wait to see everyone y’all have been truly missed! 😘
TLSN COOKBOOK LOVE // New Release News! Our friend @marlameridith recently released this amazing new cookbook, High Alpine Cuisine: Inspired Dishes from Extraordinary Mountain Escapes Around the World. It features all kind of beautiful dishes from semolina soup and classic cheese fondue, to mushroom ragout, apple strudel, and more! Flipping through it inspires you to take a mountain vacation as soon as possible, the photos reminiscent of high alpine locations around in the world. Throughout her book Marla talks all about the history of these dishes, her mountain life in Colorado and more! It’s the perfect book for our upcoming ski season, we highly recommend it to anyone/everyone! 🎿🍳🍺 Brava, Marla!