by Brian | Jul 24, 2012 | Cookbook Reviews, Recipes
Your kitchen bookshelves may be crowded, but you know there is always room for one more. This is the one more you really need. Michael Rhulman is a food journalist, chef, book writer, and, best of all, explainer of the long and complex food culture that we share....
by Brian | Jun 15, 2012 | Recipes
Salmon Leftovers. Uncooked salmon leftovers. Is there such a thing? Suzen had an event at Cooking by the Book where the main course was grilled salmon. We ordered plenty of that pink jewel, more than we needed for the 30 people in the party. So the next day we had...
by Brian | Apr 24, 2012 | Cookie Jar, Recipes
Ah, lemon bars. No other cookie is so sure to disappoint. Remember that warning song from Peter, Paul, and Mary: “But the fruit of the poor lemon tree is impossible to eat.” If not impossible, then distinctly unpleasant. Lemon bars come to you usually dry to...
by Brian | Feb 9, 2012 | Recipes
There is absolutely nothing wrong with a pure white cake coated with a thick vanilla frosting. But there certainly are ways to boost the flavor and surprise your dessert companions. First, you can add some zest, literally, to the cake batter. The zest of one large...
by Suzi | Oct 20, 2011 | Dedicated Drinker's Diary, Recipes
People come to Cooking by the Book for many reasons: corporate team building, birthday parties and — more and more — bridal events. Bridal showers and bachelorette parties are on our calendar every weekend. I love the enthusiasm and joy of these events where women...
