Cookbooks & Resources

Books for Cooks: Mastering Pasta

You may not make fresh pasta often, but you’re richly rewarded when you do. Newbies and pasta pros alike will benefit from chef Marc Vetri‘s in-depth tutorial on forming dough, rolling, saucing, and everything in between. Vetri’s praises aren’t sung nearly enough outside his home base of Philadelphia, though just this week it was announced he’s a nominee for Outstanding Chef in […]

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Two Great Books for Cooks

SHEET PAN SUPPERS This smart new entry for our One-Pot Nation celebrates the utility of the rimmed baking sheet, the most underappreciated workhorse of the kitchen and a baking, roasting, and broiling marvel. Cooks looking to shake up their routine will appreciate Molly Gilbert’s modern, playful recipes. Noteworthy: a Chunky Mango Chutney that we’re spooning on everything from cheese to […]

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Cookbook Corner: The Perfect Egg by Teri Lyn Fisher and Jenny Park

Cookbook: The Perfect Egg Author: Teri Lyn Fisher & Jenny Park Publisher: Ten Speed Press The egg is having its day. Truthfully, it has been having its day for quite some time now. #PutAnEggOnIt and #YolkPorn are top Instagram hashtags for foodie ‘grammers and those who just really love looking at luscious egg dishes. Capitalizing on the national momentum, authors Teri Lyn […]

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Cookbook Corner: Dashing Dish by Katie Farrell

With a passion for clean eating and a love for comfort classics, Dashing Dish author Katie Farrell makes sure her lightened-up foods do not lack in flavor or texture. Her book features everyday favorites with innovative dishes sprinkled throughout. All are made from wholesome, natural ingredients. “Clean eating is not a diet; it’s a lifestyle approach to eating,” she writes. She focuses […]

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Books for Cooks: Charles Phan’s The Slanted Door

Those who have dined at the San Francisco restaurant of the same name will recognize its energy and brilliance on the pages. Some recipes are more complex than the home cook may want to tackle, yet there are plenty of simpler dishes, such as Phan’s irresistible Stir-Fried Green Beans or wok-seared Ginger Beef Vermicelli. Charles Phan, Ten Speed Press, $40, […]

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Books for Cooks: Jewish Soul Food by Janna Gur

Gur’s beautiful book has the distinct feel of an heirloom, with its carefully curated exploration of roughly 100 traditional recipes representing Jewish communities around the world. Included are tasty recipes for homemade pickled herring and rugelach, as well as less familiar delights like Meatballs with Sour Cherries. Janna Gur, Schocken Books, $35, 240 pages

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Books for Cooks: Tony Gemignani’s The Pizza Bible

Terrific decoding of the many regional and global styles of crusts and toppings. The author’s meticulous treatment of homemade doughs and starters had me buying brewer’s malt to feed the yeast in a very slow, cold “poolish” starter—worth the trouble. The American section has everything from deep dish to cracker crust. The Pizza Bible, Tony Gemignani, Ten Speed Press, $30, […]

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Mad Delicious Lesson: No-Blanch, No-Schock Vegetables

Vegetables such as green beans are typically given the moist-heat treatment (steaming, boiling, blanching), but they end up being uncommonly intense in flavor when their built-in water content is manipulated via a dry-heat method like pan charring. Wonderful friends of mine took me to a Chinese restaurant in Bangkok famous among locals for its amazing ways with vegetables. My Pan-Charred […]

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Cookbook Corner: Vegetarian Dinner Parties

For me, creating a memorable meal for family and friends is one of the most rewarding parts about cooking. As a vegetarian, however, it’s often hard to convince my guests that a multi-course dinner can be delicious sans meat. Luckily for us vegetarian hosts, Bruce Weinstein and Mark Scarbrough have perfected the art of serving vegetarian food to company. No side […]

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Mad Delicious Lesson: Frying is a Light Cooking Technique

J.C. and Jo Bell revolutionized peanut butter a few years back when they were charged with creating something amazing from America’s massive peanut surplus. PB2, a powdered peanut butter, is a culinary dream ingredient. Cut 50/50 with Wondra Flour (it’s the superfine sugar of flours), it makes for an unparalleled dredge for chicken. This dish for Georgia Peanut-Fried Chicken retains […]

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