|Cook-Along: Arabesque by Claudia Roden: the first book in the cook-along is about the cuisine of Morocco, Turkey and Lebanon. I chose the Tagine of Chicken with Preserved Lemons and Olives as the first dish to try in the cook-along. There are a lot of interesting looking recipes in the book that I will be trying.||Home Cheese Making by Rick Carroll; I’ve been making my own yogurt for months now and ready to move on to simple cheeses like ricotta, but really would like to try making other cheeses. Stay tuned.||Ball Complete Book of Home Preserving: thanks to my cousin Ellen who was concerned that I was entering dangerous territory without guidance. Lots of inspiration for pickles and preserves.|
Bistro Cooking at Home by Gordon Hammersley: great and easy short ribs with bacon and Guinness among others. Next up, braised lamb shanks with preserved lemons.
|Mexican Everyday by Rick Bayless: this is my favorite of his books (and I own most of them). Everything can be prepared in 30 minutes, although cooking times are longer. Great uses for your crock-pot!||Mastering the Art of French Cooking by Julia Child etc. This was my Joy of Cooking, it went to college with me (probably swiped from my mother), and has always been there for reference. It’s still my go-to book for anything French.|
|Produce by Brad Matthews and Paul Wigsten: Paul is my farmer, so I’m not entirely objective. This is a serious book for professionals, and die-hard foodies, describing all types of produce and what to look for.||Omnivore’s Dilemma by Michael Pollan: Everyone’s bible for local and sustainable eating. You probably won’t agree with a lot of it, but it’s all interesting.||Charcuterie by Michael Ruhlman: don’t know what kept me from buying it many months ago, but maybe I just wasn’t ready for it. So far all I’ve made is his bacon, which was easy and delicious. Now it just needs tweaking with some herbs added to the salt mix. Now that the weather’s cooler, it may be time to re-try his duck prosciutto. The first time I tried it, it was terribly salty, probably not rinsed off well enough, and it hasn’t been cool enough to hang it for a week in a cool place to cure.|
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