Cookbook Review: Kricket by Will Bowlby

  Sometimes the path to someone writing a cookbook or opening a restaurant has a few twists. They start out as law students or they are in a mathematics Ph.D. program or … You’ve seen stories of all kinds here on this blog before. Charming and interesting...

Cookbook Review: Tuscany by Katie and Giancarlo Caldesi

    I don’t cry very often, but this book made me cry. In a happy way. Katie and Giancarlo have produced ten cookbooks, have two London restaurants and a cooking school. And all of those elements are devoted to explaining and promoting the excellence of...

Apple Tatin with Salted Honey Ice Cream from Darina Allen

    Author Jose Pizarro of Basque concedes that Apple Tatin is a French recipe, not a Basque one. Although, in his defense, the Basque region covers both northeastern Spain and southwestern France. He says he has included it because he likes it. And the...

Trout with Avocado Sauce from Rustic Mexican by Deborah Schneider

      You think of “Mexico” and imagine desert, tequila, and tacos. You don’t think about mountains, mountain streams, and an abundance of trout. So just might enjoy the surprise and the flavor of this lovely recipe, from Rustic Mexico.  Here you find a...

Suzi’s Blog

Marinated Trout from Piedmont

  Yesterday’s TBT Cookbook Review was for Piedmont, one of the books in the Flavors of Italy series by Time Life. I love trout, love them. I cook them and I eat them still smoking from my cast...

Cookbook Review: The Science of Cooking

DK Publishing is famous for their large books of infographics devoted to all kinds of topics. Here’s one for you: The Science of Cooking. It’s 250 pages filled with information, all formatted with...

Sweet and Sour Shrimp

  Suzi and I love the Potsticker Chronicles by Stuart Chang Berman. He’s fun and flavorful. He entices you to this recipe. You see unadorned shrimp up at the top of this post. Now, use your...

Easy Sichuan Green Beans

  I don’t like vegetables. I don’t like green beans. Except, if I can go to a Chinese restaurant have them dripping with sauce, hot sauce, then I am happy. This Sichuan Green Beans recipe is...

Cookbook Review: Estella

    Chef Ignacio Mattos grew up in Uruguay, a nation of just three million people, but with many immigrants from Spain, Portugal, and Italy. He was part of a large family that found life...

Cookbook Review: Never Use Futura

    Well, this isn’t exactly a cookbook review. But it’s about what makes many of the books and products you use immediately recognizable. It’s the font. In particular, it’s the Futura...

Cornish Game Hens, the Easy Way

    Here are the two most important things about Cornish Game Hens: [1] They do NOT taste like chicken. The flavor is more intense, far less boring. [2] They can be prepared with total...

Russian Mushroom and Potato Soup

  This soup is gargantuan. Most of us have early and devastating soup experiences: the watery slop of grade school, those red cans that are opened up and heated on the stove. Heated, not...

Nuoc Cham or Vietnamese Dipping Sauce

  One of the secret pleasures of Asian dining is the sauces. I love our local Thai restaurant with its sticky, sweet [and succulent] dipping sauce. In Adam’s Big Pot, Chef Adam Liaw provides...

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