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Nigella Christmas: Food Family Friends Festivities by Nigella Lawson

On December 19, 2011, in Book Reviews, Cooking, Food & Wine, Home & Garden, Nonfiction, by Editor

Christmas is a time for family and friends, for tradition and treats. But, let’s face it, when the pressure to feed and entertain builds up, the festive season can start to lose its sparkle . . .

The Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America’s Most Trusted Cooking Magazine

On December 8, 2011, in Book Reviews, Cooking, Food & Wine, Nonfiction, by Editor

Cook’s Illustrated Magazine has stood the test of time and distinguished itself among the pack by having a singular focus–developing recipes that work the first time and every time; it’s as simple as that.

Extra Virginity: The Sublime and Scandalous World of Olive Oil by Tom Mueller

On December 8, 2011, in Book Reviews, Business & Investing, Cooking, Food & Wine, Nonfiction, by Editor

For millennia, fresh olive oil has been one of life’s necessities-not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today’s researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and “extra-virgin Italian” has become the highest standard of quality.

Martha’s Entertaining: A Year of Celebrations by Martha Stewart

On December 7, 2011, in Book Reviews, Cooking, Food & Wine, Home & Garden, Nonfiction, by Editor

In this exquisite and very personal book, Martha Stewart welcomes you into her world, where she entertains in the expressive and beautiful style that she has made so famous. Whether a simple blueberry breakfast on a Sunday morning in Maine or a more lavish holiday dinner at Bedford, each of the gatherings is equally memorable, for what Martha cherishes above all is spending time and sharing delicious food with her family and friends.

Balzac’s Omelette: A Delicious Tour of French Food and Culture with Honore’de Balzac by Anka Muhlstein

On December 5, 2011, in Book Reviews, Cooking, Food & Wine, Essays, Nonfiction, Travel, by Editor

Full of surprises and insights, Balzac’s Omelette invites you to taste anew Balzac’s genius as a writer and his deep understanding of the human condition, its ambitions, its flaws, and its cravings.

The Table Comes First: Family, France, and the Meaning of Food – Essays by Adam Gopnik

On December 5, 2011, in Book Reviews, Cooking, Food & Wine, Nonfiction, Travel, by Editor

Following in the footsteps of Jean Anthelme Brillat-Savarin, Adam Gopnik gently satirizes the entire human comedy of the comestible as he surveys the wide world of taste that we have lately made our home. The Table Comes First is the delightful beginning of a new conversation about the way we eat now.

Irish Traditional Cooking: Over 300 Recipes from Ireland’s Heritage

On November 1, 2011, in Book Reviews, Cooking, Food & Wine, Nonfiction, by Editor

Ireland’s strong tradition of farming, home baking, simple good food was based on what was readily available, with broths and soups, fish, game, and potato dishes all an essential part of traditional Irish cooking.

Sweet Invention: A History of Dessert by Michael Krondl

On October 12, 2011, in Book Reviews, Cooking, Food & Wine, Nonfiction, by Editor

From the sacred fudge served to India’s gods to the ephemeral baklava of Istanbul’s harems, the towering sugar creations of Renaissance Italy, and the exotically scented macarons of twenty-first century Paris, the world’s confectionary arts have not only mirrored social, technological, and political revolutions, they have also, in many ways, been in their vanguard.

Paula Deen’s Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes by Paula Deen

On October 12, 2011, in Book Reviews, Cooking, Food & Wine, Nonfiction, by Editor

Food Network star Paula Deen loves seasoning, bacon and, of course, a bit of butter. She also loves Southern cooking, which why her latest cookbook, Paula Deen’s Southern Cooking Bible, explores the regional variations of Southern food.

Susan M. Voss’ Cooking Blog: Split Pea Soup

On October 11, 2011, in Gluten Free, Lifestyle, Recipes, Soups, Susan M. Voss, by Susan M. Voss

Soak peas overnight. Pour chicken stock in a large stock pot. Add drained peas and the ham bone. Bring to a boil and then simmer for about an hour. Remove ham bone and, when cool, remove and dice any ham left on the bone. Add carrots, potatoes, kielbasa, and seasonings. Cook, stirring occasionally, for a couple of hours.

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