Cookbooks & Resources

Cookbook Corner: Vibrant Food by Kimberley Hasselbrink

Cookbook: Vibrant Food Author: Kimberley Hasselbrink Publisher: 10 Speed Press   Seasonal ingredients are the showcase of food blogger and photographer Kimberley Hasselbrink’s latest cookbook, focusing on the beauty and color of food at annual peak freshness. This cookbook contains realistic recipes for the home cook, while still challenging readers to seek out food in a new, creative way. The […]

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Books for Cooks: Ceviche by Martin Morales

The cuisine of Peru is hot, and Martin Morales’ book (named for his London restaurant) shows why; his food is both satisfying and inventive. A homey chicken-spaghetti dish gets rich and creamy via mashed avocado. Quinoa cooked risotto-style was delicious, as was a potato cake topped with beet and avocado. Recipes can be a bit chaffy and lacking in clarity, […]

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Books for Cooks: Eggs

Michael Ruhlman’s Egg is a must-have. Ingeniously organized, this book maps out egg-centric dishes, plus those in which eggs play a critical supporting role. Poaching and omelet instructions yielded perfection. We also love Greg Marchand’s Frenchie for inventive bistro treats: Mussels with Jerusalem Artichokes and Chorizo; Roasted Carrot, Orange, and Avocado Salad. Egg: Little, Brown, 236 pages, $40 Frenchie: Artisan, 144 pages, $23

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Cooking Light in the News: James Beard Nominations

This morning, the James Beard Foundation announced the 2013 James Beard Foundation Award nominees. Cooking Light is honored to be among those nominated. Our cookbook, The New Way to Cook Light, is a finalist in the “Focus on Health” cookbook category. Our Executive Editor Ann Taylor Pittman was also nominated for her feature story, “Mississippi Chinese Lady Goes Home to Korea.” […]

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Real Cooks Will Like These Books

SPQR By Shelley Lindgren and Matthew Accarrino, Ten Speed Press. Hardcover. $35; 295 pages. How often anyone who unwraps SPQR will make Farro-Stuffed Quail with Chestnuts, Persimmons, and Dandelion Greens is open to debate, but this San Fran restaurant’s take on Italo-inspired California cooking will dazzle the right foodie on your list. Modern Sauces By Martha Holmberg, Chronicle Books. Hardcover. […]

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Real Bread in Your Hands

Old-school bakeries had made old-style bread in immigrant neighborhoods all along, but by the 1970s, most Americans were happily eating the spongy white factory stuff. In the ’80s, Berkeley’s Acme Bread Company was among the new-generation Bay Area pioneers to bake loaves that evoked the crusty, chewy pleasures of Tuscany or Paris. Today, many U.S. cities boast no-compromise artisan bakers, […]

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Tofu Class

Monday, we were thrilled to have food writer, cookbook author, and all-around great person Andrea Nguyen in our Test Kitchen, showing us how to make homemade tofu. From start to finish (well, after soaking dried soybeans overnight), it only took about an hour and a half. And it was So. Much. Fun. The process starts by whirling soaked soybeans and […]

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What To Read Right Now: Cindy's Supper Club

Cindy Pawlcyn helped define the California restaurant scene in the mid 1980s with Mustards Grill in Napa and the Fog City Diner in San Francisco, both combining a seriousness about food with a loose generosity of spirit that made you happy to eat there. Pawlcyn's eclectic new cookbook (10 Speed Press, $35; 290 pages) rings with that spirit. It's a […]

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Trusting a New Cookbook

Here at Cooking Light we have been working on a project called “The Cookbook Awards.” So far, we have chosen and published our favorite cookbooks in the general, baking, healthy, and Asian categories. We have a lot more to go, and right now, we are working through our quick-cooking category. I am evaluating and testing recipes from The Bon Appetit […]

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Weeknight Revelation

I made baby back ribs the other day, and to my surprise and great delight, the recipe took exactly 55 minutes from start to finish: 15 minutes prep and 40 minutes of hands-off cooking.  That's right, 40 minutes.  And they were good!   Here's what the looked like: Yum, right? I think it's key to say that I started with great heritage […]

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