tag:blogger.com,1999:blog-81575478513375020812024-03-10T23:23:21.792-04:00Cook the Books ClubA Bimonthly Foodie Book Club Marrying the Pleasures of Reading and CookingDebra Eliotseatshttp://www.blogger.com/profile/08224613659027050135noreply@blogger.comBlogger255125tag:blogger.com,1999:blog-8157547851337502081.post-12882443404753125852024-02-12T11:46:00.002-05:002024-02-12T11:48:50.492-05:00Announcement: Our Next Four Selections<p><span style="background-color: white; color: #222222; font-family: arial;">It's that time of our virtual book club's cycle when we unveil the next four books selected by the co-hosts. We hope the reading will delight and inspire you. Ready? Let's go!</span></p><div dir="ltr" style="text-align: left;" trbidi="on"><div style="background-color: white;"><div style="color: #222222;"><span style="font-family: arial;"><span face=""arial" , sans-serif">Deb (<a href="http://kahakaikitchen.blogspot.com/" target="_blank">Kahakai Kitchen</a>) opens the series with <span style="color: black;"><b>Mastering the Art of French Murder</b> (An American in Paris Mystery #1) by Colleen Cambridge</span> </span><span style="color: black;"><span style="caret-color: rgb(0, 0, 0); text-size-adjust: auto;">(April 2023)</span> for the April / May 2024 edition</span></span></div><div style="color: #222222;"><span style="font-family: arial;"><span style="color: black;"><br /></span></span></div><div><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiFp0eenOM0ejBruvp23LJ2KYrRPRHGgQJipO1I4_-JwpoKYRXEqHXPKEnfBYe_6NYNjxxVthDdY723Ygsgz2T5OaNVpHOw4OBPkoM46c9bmAawXpgn4BWZfeZZItZq-9UUikRRVQGRw5zvoR_gwyjAOKbQhy3HJn8-LGHF5PY0DO_XD1HGnKfQyDTWCc/s522/81ZqLae1fOL._SY522_.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="522" data-original-width="344" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiFp0eenOM0ejBruvp23LJ2KYrRPRHGgQJipO1I4_-JwpoKYRXEqHXPKEnfBYe_6NYNjxxVthDdY723Ygsgz2T5OaNVpHOw4OBPkoM46c9bmAawXpgn4BWZfeZZItZq-9UUikRRVQGRw5zvoR_gwyjAOKbQhy3HJn8-LGHF5PY0DO_XD1HGnKfQyDTWCc/w264-h400/81ZqLae1fOL._SY522_.jpg" width="264" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">Some of my favorite genres are mystery, cozy mystery & historical fiction and <i>Mastering the Art of French Murder</i> (An American in Paris Mystery #1) by Colleen Cambridge seems like it combines them. </div><div class="separator" style="clear: both;"><br /></div></div><div class="separator" style="clear: both;"><span style="color: #222222;">From the Publisher:</span></div><div class="separator" style="clear: both;"><span style="color: #222222;"></span></div><blockquote><div class="separator" style="clear: both;"><span style="color: #222222;"><span style="color: black;">Fans of Jacqueline Winspear, Marie Benedict, Nita Prose, and of course, Julia Child, will adore this magnifique new mystery set in Paris and starring Julia Child’s (fictional) best friend, confidante, and fellow American. From the acclaimed author of <i>Murder at Mallowan Hall</i>, this delightful new book provides a fresh perspective on the iconic chef’s years in post-WWII Paris.</span></span> </div></blockquote><blockquote><div class="separator" style="clear: both;"><span style="color: #222222;"><span style="color: black;">As Paris rediscovers its joie de vivre, Tabitha Knight, recently arrived from Detroit for an extended stay with her French grandfather, is on her own journey of discovery. Paris isn’t just the City of Light; it’s the city of history, romance, stunning architecture . . . and food. Thanks to her neighbor and friend Julia Child, another ex-pat who’s fallen head over heels for Paris, Tabitha is learning how to cook for her Grandpère and Oncle Rafe.</span></span> </div></blockquote><blockquote><div class="separator" style="clear: both;"><span style="color: #222222;"><span style="color: black;">Between tutoring Americans in French, visiting the market, and eagerly sampling the results of Julia’s studies at Le Cordon Bleu cooking school, Tabitha’s sojourn is proving thoroughly delightful. That is, until the cold December day they return to Julia’s building and learn that a body has been found in the cellar. Tabitha recognizes the victim as a woman she’d met only the night before, at a party given by Julia’s sister, Dort. The murder weapon found nearby is recognizable too—a knife from Julia’s kitchen.</span></span> </div></blockquote><blockquote><div class="separator" style="clear: both;"><span style="color: #222222;"><span style="color: black;">Tabitha is eager to help the investigation, but is shocked when Inspector Merveille reveals that a note, in Tabitha’s handwriting, was found in the dead woman’s pocket. Is this murder a case of international intrigue, or something far more personal? From the shadows of the Tour Eiffel at midnight, to the tiny third-floor Child kitchen, to the grungy streets of Montmartre, Tabitha navigates through the city hoping to find the real killer before she or one of her friends ends up in prison . . . or worse</span>.</span></div></blockquote><div class="separator" style="clear: both;">I’m sure our group will have fun solving the mystery and find some great inspiration in the kitchen with this one! </div><div class="separator" style="clear: both;"><span style="background-color: transparent;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: transparent;">Deb in Hawaii, Kahakai Kitchen</span></div></span></div></div></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="color: #222222; font-family: arial;"><br /></span></div><div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="color: #222222; font-family: arial;">Deadline for contributing your post is </span><b style="color: #222222; font-family: arial;">Friday, May 31, 2024</b></div>
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<span style="font-family: arial;"><span><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , sans-serif">For the</span></span><span face=""arial" , sans-serif"> June / july 2024 edition, </span><span face=""arial" , sans-serif">Claudia (<a href="http://honeyfromrock.blogspot.com/" target="_blank">Honey from Rock</a>) chose the novel <b>Family Tree</b> by Susan Wiggs (August 2016)</span></span></span></div><div style="color: #222222;"><span style="font-family: arial;"><span><span face=""arial" , sans-serif"><br /></span></span></span></div><div style="color: #222222;"><span style="font-family: arial;"><span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EzijaCP8cpuD_ksY96O6C1Fcrjnz1Ypv55aEGcF7s5SkgF9QihckQy8jJ-2XDxx2f7EbxipkuN-VmIAJWQ2bOPPrr44-357Pc-YO2obOjXoFFFniF8LFskmmTJsLqoNCqnVLtTDOlx69i2c5_6oBkpGFZeV6GIPuRIgTIpF9S-yokbvUXTcjph-1Vb4/s500/51JaeFC0DeL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="333" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EzijaCP8cpuD_ksY96O6C1Fcrjnz1Ypv55aEGcF7s5SkgF9QihckQy8jJ-2XDxx2f7EbxipkuN-VmIAJWQ2bOPPrr44-357Pc-YO2obOjXoFFFniF8LFskmmTJsLqoNCqnVLtTDOlx69i2c5_6oBkpGFZeV6GIPuRIgTIpF9S-yokbvUXTcjph-1Vb4/w266-h400/51JaeFC0DeL.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="caret-color: rgb(0, 0, 0);">I read this book a few years ago and noted it then in my book diary as a good Cook the Books Club selection candidate for us. Sadly, the plot, characters and story were forgotten in the interval. </span></span></span><span style="caret-color: rgb(0, 0, 0); font-family: arial;">So, I'm referring here to the Booklist Review:</span><span style="caret-color: rgb(0, 0, 0); font-family: arial;"> </span></div><div style="color: #222222;"><span style="font-family: arial;"><span><span style="caret-color: rgb(0, 0, 0);"><blockquote>Don't mess with success. That is what Annie Rush tells herself. The Key Ingredient, the cooking show she created, which stars her husband, Martin Harlow, is wildly successful. So does it really matter if Martin occasionally strays from the show's original vision? Although Annie would like to have been in front of the camera, she must admit that viewers love Martin's perky cohost, Melissa Barrett. Then Annie arrives on the set of the show with wonderful news to share with Martin and discovers him in a private meeting with Melissa. Annie walks away, then suffers a tragic accident. Now, one year later, she is back home in Switchback, Vermont, wondering if she can reassemble the pieces of her life. </blockquote><blockquote>Best-selling Wiggs (<i>Starlight on Willow Lake</i>, 2015) writes with a seemingly effortless sense of grace about what breaks families apart as well as what brings them back together. Add this to her gift for crafting exquisitely nuanced characters as well as her flair for perfectly capturing the rhythm of life in a small town, and you have a soul-satisfying story.</blockquote></span></span></span></div></div><div style="text-align: left;"><span style="color: #222222; font-family: arial;"><div style="color: black; font-family: Times;"><span style="color: #222222; font-family: arial;"><p><span style="caret-color: rgb(0, 0, 0);">I am absolutely looking forward to re-reading this delightful novel with you all.</span><span style="caret-color: rgb(0, 0, 0);"> </span></p></span></div><p>Claudia, Honey From Rock</p><p><span style="color: #222222; font-family: arial;">Deadline for contributing your post is </span><span class="aBn" data-term="goog_1075479003" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; border-bottom: 1px dashed rgb(204, 204, 204); color: #222222; font-family: arial; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;"><b>Wednesday, July 31, 2024</b></span></span></p></span></div>
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<span style="color: #222222; font-family: arial;"><span face=""arial" , sans-serif" style="color: #222222;">For the August / September 2024 edition, Debra (<a href="http://eliotseats.com/" target="_blank">Eliot's Eats</a>) has chosen the novel <b>The Secret Life of Bees</b> <span style="color: black; white-space-collapse: preserve;">by </span></span></span><span style="font-family: arial; white-space-collapse: preserve;">Sue Monk Kidd</span><span style="color: #222222; font-family: arial;"> (November 2001)</span></div><div><span style="color: #222222; font-family: arial;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1OQ-hFaSKnYbJvOccrARqzj9A9m17BTtZ1c_lRF6T_5Ji-vaApwFrwWEPNqVu28X242k8Lo91sz_oe7Jxx75eyEMrMtCoIPB-AeXeMQSe9YcuShZ45RQR3W1AnQRuhZatzmFdWzTN1-vvXhcYIbnr9AdtrXDSJt9B5y-shFRDyC0kwM9o6xfY-LrLUw/s500/9780142001745__02093.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="327" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1OQ-hFaSKnYbJvOccrARqzj9A9m17BTtZ1c_lRF6T_5Ji-vaApwFrwWEPNqVu28X242k8Lo91sz_oe7Jxx75eyEMrMtCoIPB-AeXeMQSe9YcuShZ45RQR3W1AnQRuhZatzmFdWzTN1-vvXhcYIbnr9AdtrXDSJt9B5y-shFRDyC0kwM9o6xfY-LrLUw/w261-h400/9780142001745__02093.jpg" width="261" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-variant-east-asian: normal; font-variant-numeric: normal; text-align: left; text-size-adjust: auto; vertical-align: baseline;"><span style="white-space-collapse: preserve;">I read <i>The Secret Life of Bees</i> by Sue Monk Kidd soon after it was published (2001) but I reread it recently to see if it would be appropriate for Cook the Books and a possible movie tie-in event with Movies & Munchies. I decided I still loved the book and the movie tie-in would work!
Kidd is a master at broken characters and tying in a bit of Southern Gothic without being dramatic (or absurd). Lily, a precocious 14-year-old, tries daily to survive her life with T. Ray (her father). Lily's mother died years earlier in a tragic accident and Lily's life was forever changed. Rosaleen, housekeeper/cook and surrogate mother, and Lily find themselves on a necessary road trip. They land on the doorstep of the "calendar sisters." That's when the real story starts.
There's lots of honey and peaches mentioned in the novel but there's also a lot of good comfort food, too.
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<span face="arial, sans-serif" style="color: #222222;">Debra, Eliot's Eats</span><br />
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<span face=""arial" , sans-serif" style="color: #222222;"><span face=""arial" , "helvetica" , sans-serif">Deadline for contributing your post is </span><span class="aBn" data-term="goog_1075479003" face=""arial" , "helvetica" , sans-serif" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; border-bottom: 1px dashed rgb(204, 204, 204); position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;"><b>Monday, September 30, 2024</b></span></span></span></span></div><div style="color: #222222;"><span style="font-family: arial;"><span face=""arial" , sans-serif" style="color: #222222;"><span class="aBn" data-term="goog_1075479003" face=""arial" , "helvetica" , sans-serif" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; border-bottom: 1px dashed rgb(204, 204, 204); position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;"><span style="color: black; white-space-collapse: preserve;"><br /></span></span></span></span></span></div><div style="color: #222222;"><span style="font-family: arial;"><span face=""arial" , sans-serif" style="color: #222222;"><span class="aBn" data-term="goog_1075479003" face=""arial" , "helvetica" , sans-serif" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; border-bottom: 1px dashed rgb(204, 204, 204); position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;"><span style="color: black; white-space-collapse: preserve;">Please, consider joining the <i>Movies & Munchies</i> group to participate in the tie-in movie event. Comment below if interested and I can contact you with more information or email me at eliotseats AT gmail DOT com. </span></span></span></span></span></div>
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To round up the list of selections, for the October / November 2024 edition Simona (<a href="http://www.pulcetta.com/" target="_blank">briciole</a>) chose the memoir <b>Crying in H Mart </b>by Michelle Zauner (April 2021)</span></div><div style="color: #222222;"><span style="font-family: arial;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRGFt9HBSVvpSazw0V40AtXHCGpZBwheFFg59rKw1hozpvkjFO60ZjBKMFBohW7xBRDAcFKDWBc53aWNHN-IhF6XKQ3wuj6bBpG6BbaAZ3LNqdgZT66QNCJBMC_ugrmbykV2CqpEwiTNMiSbJVUm0o-Qwqs1UfqxHJPq1pw0TvEw5EAXbI1PjsyV-ZUzA/s450/9780525657743.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="297" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRGFt9HBSVvpSazw0V40AtXHCGpZBwheFFg59rKw1hozpvkjFO60ZjBKMFBohW7xBRDAcFKDWBc53aWNHN-IhF6XKQ3wuj6bBpG6BbaAZ3LNqdgZT66QNCJBMC_ugrmbykV2CqpEwiTNMiSbJVUm0o-Qwqs1UfqxHJPq1pw0TvEw5EAXbI1PjsyV-ZUzA/w264-h400/9780525657743.jpg" width="264" /></a></div><div class="separator" style="clear: both; color: #222222; text-align: center;"><br /></div><div class="separator" style="clear: both; color: #222222; text-align: left;"><span style="font-family: arial;">In August 2018, the author had an essay published on The New Yorker with the same title. It starts thus:</span></div><div class="separator" style="clear: both; text-align: left;"><blockquote><span style="color: #222222; font-family: arial;">Ever since my mom died, I cry in H Mart. For those of you who don’t know, H Mart is a supermarket chain that specializes in Asian food. The “H” stands for <i>han ah reum</i>, a Korean phrase that roughly translates to “one arm full of groceries.” H Mart is where parachute kids go to get the exact brand of instant noodles that reminds them of home. It’s where Korean families buy rice cakes to make <i>tteokguk</i>, a beef soup that brings in the new year. It’s the only place where you can find a giant vat of peeled garlic, because it’s the only place that truly understands how much garlic you’ll need for the kind of food your people eat. H Mart is freedom from the single-aisle “ethnic” section in regular grocery stores.</span></blockquote></div><div class="separator" style="clear: both; color: #222222; text-align: left;"><span style="font-family: arial; text-align: center;">I'm looking forward to learning more about Korean cuisine. </span></div></div><br /></div><div style="color: #222222;"><span style="font-family: arial;">Simona, briciole</span></div><div style="color: #222222;"><span style="font-family: arial;">
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Deadline for contributing your post: <b>Saturday, November 30, 2024.</b></span></div><div style="color: #222222;"><span style="font-family: arial;"><b><br /></b></span></div><div style="color: #222222;"><span style="font-family: arial;">Note: I reserved this book at the library. Both the ebook and the audio version have long waiting lists. If you also plan to borrow the book from your local library, I suggest checking the wait time.</span></div>
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Remember that membership in our book club is open to anyone and we hope you will join us by reading these selections and creating inspired recipes. For more information about participating, click <a href="http://cookthebooksclub.blogspot.com/p/guidelines.html" target="_blank">here</a>. </span></div>
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As always, specific announcement posts can be found at Cook the Books at the beginning of each two-month period and the current selection is always shown on the right side of the homepage.</span></div>
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To recap:</span></div><div style="background-color: white;"><div style="color: #222222;"><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeck0yLp2UdaXJTMR7r_YErqajqk8mcL_MT37RxPIUDhT1ziPiNPcZ9wNKZdVGELaLRtwrNWLJTsKgmMMcJCXR3BwmgAx-ZJiBtCY33V2E_WTmnHo7K16pqtqjS5TeRezADxvIgiMT5YLCt2m-w0bkiDhAOkCD_z14blmIctAuqFOSGSC11XtpeT0D/s322/MissCecily.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiFp0eenOM0ejBruvp23LJ2KYrRPRHGgQJipO1I4_-JwpoKYRXEqHXPKEnfBYe_6NYNjxxVthDdY723Ygsgz2T5OaNVpHOw4OBPkoM46c9bmAawXpgn4BWZfeZZItZq-9UUikRRVQGRw5zvoR_gwyjAOKbQhy3HJn8-LGHF5PY0DO_XD1HGnKfQyDTWCc/s522/81ZqLae1fOL._SY522_.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="522" data-original-width="344" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiFp0eenOM0ejBruvp23LJ2KYrRPRHGgQJipO1I4_-JwpoKYRXEqHXPKEnfBYe_6NYNjxxVthDdY723Ygsgz2T5OaNVpHOw4OBPkoM46c9bmAawXpgn4BWZfeZZItZq-9UUikRRVQGRw5zvoR_gwyjAOKbQhy3HJn8-LGHF5PY0DO_XD1HGnKfQyDTWCc/s320/81ZqLae1fOL._SY522_.jpg" width="211" /></a></div>April / May 2024: <i style="font-weight: bold;">Mastering the Art of French Murder</i> </span><span style="font-family: arial;">by </span><span style="font-family: arial;"><span style="color: black;">Colleen Cambridge </span>(hosted by Deb at Kahakai Kitchen)</span></div><div><div style="background-color: white;"><div class="separator" style="clear: both; color: #222222; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi9C4PEvRQsRwGmRdXbKJ2uFrP-hw0KjyaMwXPwUK6BJKQRqoGgPof17LLCFPb-W4o0sSuE6HB054aXElaekxDILck0BxX2L0Tvoijc60Bn09a8b9_JjhWZmyYVdBu-opcxBnDd_v6Xpm0lVhCDDoxb3Tpy5u7LASKiE3MhNOHmnEf7km-iHDoHRTaVCA=s500" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi9C4PEvRQsRwGmRdXbKJ2uFrP-hw0KjyaMwXPwUK6BJKQRqoGgPof17LLCFPb-W4o0sSuE6HB054aXElaekxDILck0BxX2L0Tvoijc60Bn09a8b9_JjhWZmyYVdBu-opcxBnDd_v6Xpm0lVhCDDoxb3Tpy5u7LASKiE3MhNOHmnEf7km-iHDoHRTaVCA=s500" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"></a><span style="font-family: arial;"><div style="text-align: justify;"><span face=""arial" , sans-serif" style="text-align: left;"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , sans-serif"><span style="color: black;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EzijaCP8cpuD_ksY96O6C1Fcrjnz1Ypv55aEGcF7s5SkgF9QihckQy8jJ-2XDxx2f7EbxipkuN-VmIAJWQ2bOPPrr44-357Pc-YO2obOjXoFFFniF8LFskmmTJsLqoNCqnVLtTDOlx69i2c5_6oBkpGFZeV6GIPuRIgTIpF9S-yokbvUXTcjph-1Vb4/s500/51JaeFC0DeL.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="333" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EzijaCP8cpuD_ksY96O6C1Fcrjnz1Ypv55aEGcF7s5SkgF9QihckQy8jJ-2XDxx2f7EbxipkuN-VmIAJWQ2bOPPrr44-357Pc-YO2obOjXoFFFniF8LFskmmTJsLqoNCqnVLtTDOlx69i2c5_6oBkpGFZeV6GIPuRIgTIpF9S-yokbvUXTcjph-1Vb4/s320/51JaeFC0DeL.jpg" width="213" /></a></div>June / July 2024</span>: <i><b>Family Tree </b></i>by Susan Wiggs </span></span><span face=""arial" , "helvetica" , sans-serif">hosted by Claudia at Honey from Rock)</span></span></div></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><span style="color: #222222; text-align: left;"><span style="color: black;"><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCU0Z90awej2Obajiq5sVtJhI9StT9242mp9cXl1Tx4Dbd9pCDeVKag0IUEbrWxEr5goAiucYFJ9u1QGBG3oCCH_Tv9Bia6iNf6KKAgerRds02LrABMr7-mtIO2twQAC0S4T46TmHChX2vmm6NdGJXTvsxuGX4E_ielvAiAfDSyYnsvlFTuy8IGzX/s472/LessonsChemistry.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1OQ-hFaSKnYbJvOccrARqzj9A9m17BTtZ1c_lRF6T_5Ji-vaApwFrwWEPNqVu28X242k8Lo91sz_oe7Jxx75eyEMrMtCoIPB-AeXeMQSe9YcuShZ45RQR3W1AnQRuhZatzmFdWzTN1-vvXhcYIbnr9AdtrXDSJt9B5y-shFRDyC0kwM9o6xfY-LrLUw/s500/9780142001745__02093.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="327" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1OQ-hFaSKnYbJvOccrARqzj9A9m17BTtZ1c_lRF6T_5Ji-vaApwFrwWEPNqVu28X242k8Lo91sz_oe7Jxx75eyEMrMtCoIPB-AeXeMQSe9YcuShZ45RQR3W1AnQRuhZatzmFdWzTN1-vvXhcYIbnr9AdtrXDSJt9B5y-shFRDyC0kwM9o6xfY-LrLUw/s320/9780142001745__02093.jpg" width="209" /></a></div>August / September 2024</span>:</span><span style="color: #222222; text-align: left;"> <b><i>The Secret Life of Bees </i></b></span></span><span style="color: #222222; font-family: arial;">by sue Monk Kidd </span><span style="color: #222222; font-family: arial;">(hosted by Debra at Eliot's Eats)</span></div></div><div style="background-color: white; color: #222222;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRl-5Hv0IyPmcRdzlz3Lnx30LbCKikfZuhjO2tQUkiqK6D06XiNSu48gOYzf6HH9c-p0EhUKPY5cHxX4s-LX4knjD_sIWtEMhGddZzjIzNTFu6ZkKFgRevOC9LlZFcXjaqa_mCM4Qbbrg/s2048/red-sparrow-9781501168918_hr.jpeg" style="clear: left; float: left; font-family: Times; margin-bottom: 1em; margin-right: 1em; text-align: center;"></a></div><span style="font-family: arial;"><span><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCJdI066ttNcqeMurBR2G-Hzf-hoPeVZx78myvwcewsK3Ua4BJnfWC9AoN3frZuXCtEnZph0iaSfYhfunPGE8Hp-nXOlkj8H6Obyv6DzGA2rSRYSrWP8tTZ2woMR2S0T4RipYP4cMA_J_tAiG8F8v1UO72zMsC-Aw0n4IyIG8aYJMwnsD6L85CUA0/s400/B58FEC82-4589-4850-89AB-776F2C498256.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRGFt9HBSVvpSazw0V40AtXHCGpZBwheFFg59rKw1hozpvkjFO60ZjBKMFBohW7xBRDAcFKDWBc53aWNHN-IhF6XKQ3wuj6bBpG6BbaAZ3LNqdgZT66QNCJBMC_ugrmbykV2CqpEwiTNMiSbJVUm0o-Qwqs1UfqxHJPq1pw0TvEw5EAXbI1PjsyV-ZUzA/s450/9780525657743.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="297" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRGFt9HBSVvpSazw0V40AtXHCGpZBwheFFg59rKw1hozpvkjFO60ZjBKMFBohW7xBRDAcFKDWBc53aWNHN-IhF6XKQ3wuj6bBpG6BbaAZ3LNqdgZT66QNCJBMC_ugrmbykV2CqpEwiTNMiSbJVUm0o-Qwqs1UfqxHJPq1pw0TvEw5EAXbI1PjsyV-ZUzA/s320/9780525657743.jpg" width="211" /></a></div>October / November 2024</span><b> </b><i style="font-weight: bold;">Crying in H Mart </i><span>by Michelle Zauner (hosted by Simona at briciole)</span></span><div style="text-align: center;"><b><span style="font-family: arial;"><br /></span></b></div><div style="text-align: center;"><b><span style="font-family: arial;"><br /></span></b></div><div style="text-align: center;"><b><span style="font-family: arial;"><br /></span></b></div><div style="text-align: center;">
<b><span style="font-family: arial;">Happy reading and cooking!</span></b></div>
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<p> </p></div>Simona Carinihttp://www.blogger.com/profile/10621645217450504400noreply@blogger.com4tag:blogger.com,1999:blog-8157547851337502081.post-88568616967818742502024-02-03T09:42:00.001-05:002024-02-03T09:42:51.402-05:00February/March selection: Relish<div>
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For the February / March 2024 edition of our book club, I chose the graphic novel <a href="https://www.lucyknisley.com/products/relish" target="_blank">Relish: My Life in the Kitchen</a> by Lucy Knisley (April 2013)</span></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; color: #222222; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIxiy7xDSyX9p4yl0HQ_Qui8lFnzDvmIOvC54qW9xC--Ixdq-pbMUgFiCxTUb6rNflEjPOte5AdXCazgJkHnx1EWhNaLPFzjAD6waBw3fv4rWA0etnQ53992W-zZlnosDkcy22cPQPGFP9wuzgylcnuPdNU5l7lhOErJ7OYLMJi0lRPAwOHIQDaY5-h8/s1063/relish-cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="750" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIxiy7xDSyX9p4yl0HQ_Qui8lFnzDvmIOvC54qW9xC--Ixdq-pbMUgFiCxTUb6rNflEjPOte5AdXCazgJkHnx1EWhNaLPFzjAD6waBw3fv4rWA0etnQ53992W-zZlnosDkcy22cPQPGFP9wuzgylcnuPdNU5l7lhOErJ7OYLMJi0lRPAwOHIQDaY5-h8/w283-h400/relish-cover.jpg" width="283" /></a></div><br /><div class="separator" style="clear: both; color: #222222; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #222222; font-family: arial;"><span style="text-align: center;">From <a href="https://www.lucyknisley.com/products/relish" target="_blank">the author's website</a>:</span></span></div><div class="separator" style="clear: both; text-align: left;"><blockquote><span style="color: #222222; font-family: arial;">In her forthright, thoughtful, and funny memoir, Lucy traces key episodes in her life thus far, framed by what she was eating at the time and lessons learned about food, cooking, and life. Each chapter is bookended with an illustrated recipe—many of them treasured family dishes, and a few of them Lucy's original inventions.</span> </blockquote><blockquote><span style="color: #222222; font-family: arial; text-align: center;">A welcome read for anyone who ever felt more passion for a sandwich than is strictly speaking proper, <i>Relish</i> is a graphic novel for our time: it invites the reader to celebrate food as a connection to our bodies and a connection to the earth, rather than an enemy, a compulsion, or a consumer product. </span></blockquote></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; text-align: center;"><span style="color: #222222;">And from the <a href="https://www.npr.org/2013/04/11/176568118/cook-illustrated-a-new-graphic-novel-that-live-to-eat-types-will-savor" target="_blank">book review on NPR</a>:</span></span></div><div class="separator" style="clear: both; text-align: left;"><blockquote><span style="color: #222222; font-family: arial;">Lucy Knisley isn't a food hipster. She's a food nerd.</span> </blockquote><blockquote><span style="color: #222222; font-family: arial;">Which is to say: she doesn't lecture. She enthuses.</span></blockquote></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; text-align: center;"><blockquote><div class="separator" style="clear: both; text-align: left;"><span style="color: #222222;">Her knowledge of food isn't an excuse to lord her expertise over others. It's a means to connect with them, to get them to understand why she loves what she loves — and, maybe, to get them to love it, too.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #222222;"><br /></span></div><span style="text-align: left;"><div style="text-align: left;"><span style="color: #222222;"><i>Relish</i> contains a series of stories from Knisley's life in the culinary world, from being toted along as a young girl to her mother's job at the first Dean and Deluca, to her own experiences in the Chicago food scene. These are broken up by some of her favorite recipes, lovingly illustrated and annotated in her bright, cartoony style.</span></div></span></blockquote><span style="text-align: left;"><div style="text-align: center;"><span style="color: #222222; text-align: center;"></span></div></span></span></div><div class="separator" style="clear: both; color: #222222; text-align: left;"><span style="font-family: arial; text-align: center;">I'm looking forward to reading outside my habits' boundaries. </span></div></div></div></div><div style="color: #222222;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><br /></div></div></div><div style="color: #222222;"><span style="font-family: arial;"><div><span style="font-family: arial;"><span style="background-color: white; font-family: Times;"><span style="font-family: arial;"><span face="arial, helvetica, sans-serif" style="color: black;">Simona</span></span></span><span style="background-color: white; font-family: arial;">, </span><a href="https://www.pulcetta.com/" style="background-color: white;" target="_blank">briciole</a></span></div><div><br /></div><div><div style="font-family: Times;"><span style="font-family: arial;">Deadline for contributing your post: <b>Sunday</b><b>, March 31, 2024</b></span></div><div><span style="font-family: arial;"><b><br /></b></span></div></div><div><span style="font-family: arial;">Leave a comment below with a link to your post or email me at simosite AT mac DOT com</span></div><hr /><div><span style="font-family: arial;">Remember that membership in our book club is open to anyone and we hope you will join us by reading these selections and creating inspired recipes. New participants are always welcome and so are returning ones. For more information about participating, click <a href="http://cookthebooksclub.blogspot.com/p/guidelines.html" target="_blank">here</a>. </span></div><div style="background-color: white; text-align: center;"><br style="font-family: Times;" /></div></span></div><div style="color: #222222;"><br /></div>Simona Carinihttp://www.blogger.com/profile/10621645217450504400noreply@blogger.com12tag:blogger.com,1999:blog-8157547851337502081.post-29569642039748566032024-02-02T08:13:00.000-05:002024-02-02T08:13:13.305-05:00Undercooked Round Up (with some delicious fully cooked recipes!)<div style="text-align: left;"><span style="font-family: arial;">Welcome to the <i>Undercooked</i> round up. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1P6vNgkajoNtg9H4AT_VUnlwLBWJOnod_opMWeFefdMVjyZsMXRoiBUJp63MkHwlpxYqdyfcYTBlGBXk7vyw133UmGq61dXIPtPmdwrYe7mPoe2Oj49BgXCLeteXMtWnWfwWT9V04iwDRscbLoo6UdtxPfWj70njbszm_5hv7HP9U05N9PNSv1UQBhGwj/s499/Undercooked%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="333" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1P6vNgkajoNtg9H4AT_VUnlwLBWJOnod_opMWeFefdMVjyZsMXRoiBUJp63MkHwlpxYqdyfcYTBlGBXk7vyw133UmGq61dXIPtPmdwrYe7mPoe2Oj49BgXCLeteXMtWnWfwWT9V04iwDRscbLoo6UdtxPfWj70njbszm_5hv7HP9U05N9PNSv1UQBhGwj/s320/Undercooked%20(1).jpg" width="214" /></a></div><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">We all read Dan Adhoot's memoir and how he let searching for the perfect culinary experience control his life (which may have been a dumb way to live). <span style="background-color: white;">Adhoot is a comedian and some found his essays hilarious and some found his tales bittersweet and a few didn't find him really funny at all. Regardless, we outdid ourselves when it came to the food. </span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="background-color: white;"><br /></span></span><span style="background-color: white;"><span style="font-family: arial;">Wendy from <a href="https://adayinthelifeonthefarm.blogspot.com" target="_blank">A Day in the Life on the Farm</a> was first up and went out there for her inspired-from dish.</span></span><span face="verdana, arial, sans-serif" style="background-color: white; font-size: 13px;"> </span></div><p><span style="background-color: white; color: #333333; font-family: arial;"></span></p><blockquote><p><span style="background-color: white; color: #333333; font-family: arial;">This memoir is all about food and how Dan obsesses over food to the point that it affects his relationships. I also obsess about food, the difference is that for Dan food seemed to be all about control and/or power. For me, food is all about love and/or comfort.</span></p></blockquote><p><span style="background-color: white; color: #333333; font-family: arial;">Adhoot mentions offal a couple of times in the book and even serves fresh elk heart to his hunt-mates in the wilds of New Mexico. This prompted Wendy to make a beef tongue dish (that does look delicious and festive because she posted in December!)</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7hPt8MsvlZhQAlak3RWK583iCverkVcXKZZwSa7zQEMHieKyFXOrFQvu7CJXqtxV8OrfGxRw9TtXvAR35RFleeDXLhWkVKWKLjq4VbEJ5QlrlIcRFCCvYZvDQFuYhvop3WNqNAvjHEOMC8QcMRR3INDihRm_3AAGZmio6_Ec9MfwtcOd1E0PI59Ox-j2g/s400/1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="266" data-original-width="400" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7hPt8MsvlZhQAlak3RWK583iCverkVcXKZZwSa7zQEMHieKyFXOrFQvu7CJXqtxV8OrfGxRw9TtXvAR35RFleeDXLhWkVKWKLjq4VbEJ5QlrlIcRFCCvYZvDQFuYhvop3WNqNAvjHEOMC8QcMRR3INDihRm_3AAGZmio6_Ec9MfwtcOd1E0PI59Ox-j2g/s320/1.jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://adayinthelifeonthefarm.blogspot.com/2023/12/beef-tongue-vinaigrette-and-review-of.html" target="_blank">Beef Tongue Vinaigrette</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="background-color: white; font-family: arial;"><a href="https://www.culinarycam.com" target="_blank">Culinary Cam</a> was next up. She enjoyed the book! </span></p><p><span style="font-family: arial;"><span face="cormorantgaramond-light, cormorantgaramond, "cormorant garamond", serif" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background: rgb(255, 255, 255); border: 0px; box-sizing: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; white-space-collapse: preserve;"></span></span></p><blockquote><span style="font-family: arial;"><span face="cormorantgaramond-light, cormorantgaramond, "cormorant garamond", serif" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background: rgb(255, 255, 255); border: 0px; box-sizing: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; white-space-collapse: preserve;">I devoured </span><span face="cormorantgaramond-light, cormorantgaramond, "cormorant garamond", serif" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background: rgb(255, 255, 255); border: 0px; box-sizing: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-stretch: inherit; font-style: italic; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; white-space-collapse: preserve;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background: transparent; border: 0px; box-sizing: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-variation-settings: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Undercooked</span></span><span face="cormorantgaramond-light, cormorantgaramond, "cormorant garamond", serif" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background: rgb(255, 255, 255); border: 0px; box-sizing: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; white-space-collapse: preserve;"> in, pretty much, one sitting. I started it when I went to bed; then I woke up and finished it. And I talked about it all through breakfast. This memoir was hilarious, self-deprecating, and wonderfully written. I loved this book and I laughed out loud more than a few times.</span></span></blockquote><span style="font-family: arial;"><span face="cormorantgaramond-light, cormorantgaramond, "cormorant garamond", serif" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background: rgb(255, 255, 255); border: 0px; box-sizing: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; white-space-collapse: preserve;"></span></span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMpzXJke9wZ3PDl44zTB2ZcWoevHDnn3STWOR7Mq94yiXgiyIl2XyvMxVIDBRDg2IVmBRH69UqNN9z3HtpbLOvb-aB4zaSjAB9CZWAd6LOPzkllsuG7ldIk_wL-2n_B86ES1xGoyuzIkovbGoI2RY9qZeymrnprhl1R605EaqTSz1ita_CQdtYHac2mYw/s1136/16e7f4_fd5acb58e80e46cabd915ac0cf4a8a74~mv2-COLLAGE%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="1136" data-original-width="1136" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMpzXJke9wZ3PDl44zTB2ZcWoevHDnn3STWOR7Mq94yiXgiyIl2XyvMxVIDBRDg2IVmBRH69UqNN9z3HtpbLOvb-aB4zaSjAB9CZWAd6LOPzkllsuG7ldIk_wL-2n_B86ES1xGoyuzIkovbGoI2RY9qZeymrnprhl1R605EaqTSz1ita_CQdtYHac2mYw/s320/16e7f4_fd5acb58e80e46cabd915ac0cf4a8a74~mv2-COLLAGE%20(1).jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Camilla focused on three memory/meals that Adhoot writes about: <a href="https://www.culinarycam.com/post/undercooked-book" target="_blank"><span style="font-style: italic;">gnudi</span>, Gougères, and chickpeas (via falafel).</a> Check out her recipes for both <i>gnudi</i> and Gougères and her commentary on fresh garbanzo beans. </span></div><p><span style="background-color: white; font-family: arial;"><a href="https://www.amyscookingadventures.com" target="_blank">Amy </a>was not in love with the book. </span></p><p><span style="background-color: white; font-family: arial; white-space-collapse: preserve;"></span></p><blockquote><span style="background-color: white; font-family: arial; white-space-collapse: preserve;">I was slightly underwhelmed but I think it’s largely because I was unfamiliar with the author. Since he is a foodie (and comedian), a lot of food is mentioned (including an undercooked risotto). Most of the food is very foodie and very fancy and I really had no interest in attempting a home version. Ultimately, I decided to go with his Persian (Iranian) heritage and made a lavash.</span></blockquote><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: arial; white-space-collapse: preserve;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91Bju8zuQogSDulPSB388nCHTMXlH9_iF2leStMbbJyYMi0ZSEs1W-Pqtxb1M7kK-teOWAr1MFklSnaOWceJWuKnHtrjVB8Y6ErtJ5FGP10BiSskb3fmTGsoBWlHgbuy1XE-FUMxVy3A2dF1Z1yQ5KUtMxrr4c8ctR0-n2XLQalpqYGfzvzps8YIw0RIY/s640/savingPNG.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91Bju8zuQogSDulPSB388nCHTMXlH9_iF2leStMbbJyYMi0ZSEs1W-Pqtxb1M7kK-teOWAr1MFklSnaOWceJWuKnHtrjVB8Y6ErtJ5FGP10BiSskb3fmTGsoBWlHgbuy1XE-FUMxVy3A2dF1Z1yQ5KUtMxrr4c8ctR0-n2XLQalpqYGfzvzps8YIw0RIY/s320/savingPNG.jpg" width="256" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: arial; white-space-collapse: preserve;"><a href="https://www.amyscookingadventures.com/2024/01/crispy-lavash-with-havarti.html" target="_blank">Amy's Cooking Adventures Crispy Lavash</a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: arial; white-space-collapse: preserve;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: arial; white-space-collapse: preserve;">Cook the Books co-host <a href="https://honeyfromrock.blogspot.com" target="_blank">Claudia</a><span style="background-color: transparent;"><a href="https://honeyfromrock.blogspot.com" target="_blank"> </a>describes the book </span><span style="background-color: transparent;">as the following:</span></span></div><p></p><blockquote><p><span style="background-color: white; color: #333333;"><span style="font-family: arial;">A very personal, sometimes light-weight romp about his obsession with eating, frequently at high end restaurants, all over the world, to the detriment of any personal relationships, and how he got that way. As the sub title of his books states "How I let Food Become My Life Navigator and How Maybe That's a Dumb Way to Live". Well, duh. It was at times funny, though often in a sad sort of way. An enjoyable read for the most part.</span></span></p><p></p></blockquote><p><span style="font-family: arial;">She was also taken with his early kitchen experience of making a soufflé but ultimately, she decided to pull from Adhoot's Persian culture and make <span style="color: #333333; text-align: center;"><span style="background-color: white;"><span><a href="https://honeyfromrock.blogspot.com/2024/01/undercooked-persian-lamb-stew.html" target="_blank">Khoresh-e Ghormeh Sabzi (Persian Herb, Bean and Lamb Stew).</a></span></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRe6zsSFzJqGiy-D9Hsg5lFATT77htnEUMD6iy0r3cius8ypwUd1GcRTd04AGlRMkasW_9MOEyba0q7ggUGcn2Bkpo8O6eD-1FBM7aG9N-rWQvB5CKZKEJSTKnyPs3m4qQNf8YSfNBgIRbw6Dt5X_biHdqHXJYD8Qm8MTLkf7xHS_KQU6jy5OemrCMmgK/s400/IMG_2337.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="366" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRe6zsSFzJqGiy-D9Hsg5lFATT77htnEUMD6iy0r3cius8ypwUd1GcRTd04AGlRMkasW_9MOEyba0q7ggUGcn2Bkpo8O6eD-1FBM7aG9N-rWQvB5CKZKEJSTKnyPs3m4qQNf8YSfNBgIRbw6Dt5X_biHdqHXJYD8Qm8MTLkf7xHS_KQU6jy5OemrCMmgK/s320/IMG_2337.jpg" width="293" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Co-host Simona from <a href="https://www.pulcetta.com/" target="_blank">bricriole </a>listened to the audio book and didn't find <i>Undercooked </i> to be a laughfest. She enjoyed a few of his essays, especially the one about his grandparents: "<span style="background-color: white;"><span face="Century Gothic, Helvetica, Arial, sans-serif" style="color: #333333;"><span>When Adhoot describes the grandparents' relationship, he holds his usual jokes and finds moving words. I felt I was finally listening to the person, not the comedian." She also appreciated his essay about moving home during the pandemic, a time which food helped that relationship heal. </span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span face="Century Gothic, Helvetica, Arial, sans-serif"><span style="font-family: arial;"><span style="background-color: white; color: #333333;">For her inspiration, she went back to Adhoot's heritage but pulled from a Jewish-Italian cookbook and made <a href="https://www.pulcetta.com/2024/01/recipe-spinach-pie-pine-nuts-raisins.html" target="_blank">Spinach Pie with Pine Nuts and Raisins (</a></span><i style="background-color: white; color: #333333;"><a href="https://www.pulcetta.com/2024/01/recipe-spinach-pie-pine-nuts-raisins.html" target="_blank">Tortino di Spinaci con Pinoli e Uvetta</a></i><span style="background-color: white; color: #333333;"><a href="https://www.pulcetta.com/2024/01/recipe-spinach-pie-pine-nuts-raisins.html" target="_blank">).</a> I love her photo of the ingredients.</span><div class="separator" style="background-color: white; clear: both; color: #333333; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4AJrd11G1zLCVVqg9XyFUW85FUUjvreGLsh0VvJngWKVo3y2dKXvkdrvVf4d6JPbkbp_mIVX00-8l-JnhR92b-9e3Mh8EgTBqJtY-x5GZX8PyMwn-jo1gmuIftLqy1FhxqwLVGdPRG_oOSPLK6JtGJlT9Y3eiiZgy1Bu3biRt9573JF-tbPhrT97FLb7/s647/6a00d835508b1869e202c8d3a57d65200c-500wi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="647" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4AJrd11G1zLCVVqg9XyFUW85FUUjvreGLsh0VvJngWKVo3y2dKXvkdrvVf4d6JPbkbp_mIVX00-8l-JnhR92b-9e3Mh8EgTBqJtY-x5GZX8PyMwn-jo1gmuIftLqy1FhxqwLVGdPRG_oOSPLK6JtGJlT9Y3eiiZgy1Bu3biRt9573JF-tbPhrT97FLb7/s320/6a00d835508b1869e202c8d3a57d65200c-500wi.jpg" width="247" /></a></div><div class="separator" style="clear: both; text-align: left;"><span face="Century Gothic, Helvetica, Arial, sans-serif"><span style="font-family: arial;"><br /></span></span></div><span style="color: #333333;"><a href="https://delawaregirleats.typepad.com" style="background-color: white;" target="_blank">Delaware Girl Eats</a><span style="background-color: white;"> was taken by Adhoot's essay about his travels in Italy and</span><span style="background-color: white;"> </span></span></span></span><span style="background-color: white; font-family: arial;"><span style="color: #333333;">Parmigiano risotto</span><span style="color: #333333;">. </span></span><span style="background-color: white; color: #333333; font-family: arial;"> She "</span><span style="background-color: white; font-family: arial;">was inspired by this story having been to Northern Italy several times and had the opportunity to taste the real thing in trattorias, not the US adaptations. Enjoying a true Italian master dish in its home environment was life changing…. I chose to make a variation on the dish using mushrooms and peas as key ingredients but believe me there are tons of great ingredient combinations. Yum! A really great mid-winter dish."</span></div><div class="separator" style="clear: both; text-align: left;"><span face="Century Gothic, Helvetica, Arial, sans-serif"><span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilq3XVN30q4cUQjdbfsp5ACyg2YOMIWsxEyebRqLuuyf505Td57s-wYp-XEzqWrN_KBjHOrA99DnLe4DoguARWTFgQAceevtUg0RGLc2RCj33tbHyY8lyuRe3BNpfX8yX-oakZlopjbMrZs_q8DhXJVvxZcB19sp0M6H8FaiA24Gvo05ZdkLv8BPb9WnRB/s1067/6a01761515f782970c02c8d3a98c52200b-800wi.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="1067" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilq3XVN30q4cUQjdbfsp5ACyg2YOMIWsxEyebRqLuuyf505Td57s-wYp-XEzqWrN_KBjHOrA99DnLe4DoguARWTFgQAceevtUg0RGLc2RCj33tbHyY8lyuRe3BNpfX8yX-oakZlopjbMrZs_q8DhXJVvxZcB19sp0M6H8FaiA24Gvo05ZdkLv8BPb9WnRB/s320/6a01761515f782970c02c8d3a98c52200b-800wi.jpg" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://delawaregirleats.typepad.com/blog/2024/01/mushroom-risotto-with-peas.html" target="_blank"><span style="font-family: arial;">Mushroom Risotto with Peas</span></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">I also did a risotto but I was inspired by the "undercooked" dish. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><span style="font-family: arial;"><blockquote>In the namesake chapter, “Undercooked,” Adhoot and his then fiancé score a reservation at Osteria Francescana. The couple struggled with whether or not they have the audacity to actually send back crunchy risotto at the absolute Numero Uno restaurant in the world. On the exact day that it was announced the best restaurant in the world. What would you have done? And, if you knew the chef would send out a passive-aggressive “filet of mackerel” as a replacement? Would that help you make your mind up to keep mute?</blockquote><p>Here's my <a href="http://eliotseats.com/2024/01/31/undercooked/" target="_blank">Butternut Risotto with Chives and Tomato Powder</a>. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYq9u9EWUmUfxigi5iU4DRnGGCxiIBLXoM3R5tka6y2zD-GpHzg3lLrWst1KLR-1lD9D_PJNmQsaypB3LpAYMHvc91IWPiJfWz42T_Un-xUzAOOFnxqeAbRPJFUKNKRX2jRkK6RtjdPmkKsYODn57cNJanKznaILdB9zlupaLvpEb4dkn8B19PCEtgR9Ku/s4032/20240131_170037.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYq9u9EWUmUfxigi5iU4DRnGGCxiIBLXoM3R5tka6y2zD-GpHzg3lLrWst1KLR-1lD9D_PJNmQsaypB3LpAYMHvc91IWPiJfWz42T_Un-xUzAOOFnxqeAbRPJFUKNKRX2jRkK6RtjdPmkKsYODn57cNJanKznaILdB9zlupaLvpEb4dkn8B19PCEtgR9Ku/s320/20240131_170037.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I'm not sure who was the last person to post, me or <a href="https://kahakaikitchen.blogspot.com" target="_blank">Deb</a>. There's the whole Oklahoma/Hawaii time difference to calculate. I'm glad that Deb was able to post her thoughts on the book and repost a delicious sounding soup: <a href="https://kahakaikitchen.blogspot.com/2024/01/persian-adassi-lentil-stew-not-really.html" target="_blank">Persian Adassi Lentil Stew</a>. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYqXDI1mGU103tRcyn6RsRkog88qry-rPVj5fYey563R3mQ3bjjGHsMMNZWPT5PitxzyCAkfGKo9OiPy9mlxAd5VvJyRqzGaL5nlN5XMGwAQczfFKQp-v3bCNHVjKPZmjSx_pfGmRhITAPDeXit8ow2d2jmN3lszU3T0ZfAjjrkRW63Mqoht98hbR1XAG/s400/PersianLentilStew1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="315" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYqXDI1mGU103tRcyn6RsRkog88qry-rPVj5fYey563R3mQ3bjjGHsMMNZWPT5PitxzyCAkfGKo9OiPy9mlxAd5VvJyRqzGaL5nlN5XMGwAQczfFKQp-v3bCNHVjKPZmjSx_pfGmRhITAPDeXit8ow2d2jmN3lszU3T0ZfAjjrkRW63Mqoht98hbR1XAG/s320/PersianLentilStew1.jpg" width="252" /></a></div><span style="color: #222222; font-family: helvetica; font-size: 15.4px;">While she enjoyed the book, she may have pegged Adhoot's personality: "I think he's a good storyteller and I enjoyed his humorous essays. He's a very bad boyfriend and I don't think I would want to hang out with him </span><span style="color: #222222; font-family: helvetica; font-size: 15.4px;">(</span><i style="color: #222222; font-family: helvetica; font-size: 15.4px;">he seems both judgey and needy and very high pressure to go to a restaurant with</i><span style="color: #222222; font-family: helvetica; font-size: 15.4px;">)."</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">That's all folks! Thanks to all that participated and posted some really delicious food. Please consider joining us for the February/March round of <a href="https://cookthebooksclub.blogspot.com/" rel="noopener noreferrer" style="color: #365da0; font-weight: bold; text-decoration-line: none;" target="_blank">Cook the Books</a>. Simona (<a href="http://www.pulcetta.com/" rel="noopener noreferrer" style="color: #365da0; font-weight: bold; text-decoration-line: none;" target="_blank">briciole</a>) is hosting the graphic novel <a href="https://www.lucyknisley.com/products/relish" rel="noopener noreferrer" style="color: #365da0; font-weight: bold; text-decoration-line: none;" target="_blank">Relish: My Life in the Kitchen</a> by Lucy Knisley (April 2013). Can’t wait.</div><br /><p><br /></p></span></span></div><span face="arial, helvetica, sans-serif" style="font-size: 11px;"><br /></span><div class="separator" style="background-color: white; clear: both; color: #333333; font-size: 14.6667px; text-align: center;"><br /></div><br /></span></span></div>Debra Eliotseatshttp://www.blogger.com/profile/08224613659027050135noreply@blogger.com2tag:blogger.com,1999:blog-8157547851337502081.post-80557626729419625842023-12-09T10:40:00.000-05:002023-12-09T10:40:48.725-05:00December/January Pick: Undercooked by Dan Adhoot<p><span style="font-family: arial;"><span style="font-size: 15.4px;"><span style="color: #222222;">Welcome to the holiday season at </span><b><span style="color: #cc0000;">Cook the Books.</span></b><span style="color: #222222;"> I'm hosting the December/January round. It never occurred to me to pick a holiday themed book. I guess I should have considered some holiday classics or a holiday cookbook. Instead </span></span></span><span style="color: #222222; font-family: arial; font-size: 15.4px;"><span face=""arial" , sans-serif">I selected <a href="https://www.amazon.com/Undercooked-Become-Navigator-Maybe-Thats/dp/0593240790/" rel="nofollow" style="color: #ba5320; text-decoration-line: none; text-decoration: none; white-space-collapse: preserve;" target="_blank"><i>Undercooked: How I Let Food Become My Life Navigator and How Maybe That's a Dumb Way to Live</i></a><span style="color: black; white-space-collapse: preserve;"> by </span></span></span><span style="font-family: arial; font-size: 15.4px; white-space-collapse: preserve;">Dan Ahdoot</span><span style="color: #222222; font-family: arial; font-size: 15.4px;"> (March 2023). </span></p><div style="background-color: white; font-family: "PT Sans Caption"; font-size: 15.4px;"><span style="color: #222222; font-family: arial;"><br /></span></div><div style="background-color: white; font-family: "PT Sans Caption";"><div class="separator" style="clear: both; font-size: 15.4px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBuEh-uHYfRtwImoISmaGUMxzZA6T6aN4nql120Zksc_wwqJk-PzIjOjpbqfTgheNnxQIwcYxAYyteKNNtLGCVO7g20Jp0DTuSdLBgYG2TlB57gnGxRlU37CB39jGpFVlA3uHK5Effw5B7Unwv_MA6q7_LLAwO392ZX01LCmdGpDu7WGETkAyJJey10Q/s499/Undercooked.jpg" style="color: #ba5320; margin-left: 1em; margin-right: 1em; text-decoration-line: none; text-decoration: none;"><img border="0" data-original-height="499" data-original-width="333" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBuEh-uHYfRtwImoISmaGUMxzZA6T6aN4nql120Zksc_wwqJk-PzIjOjpbqfTgheNnxQIwcYxAYyteKNNtLGCVO7g20Jp0DTuSdLBgYG2TlB57gnGxRlU37CB39jGpFVlA3uHK5Effw5B7Unwv_MA6q7_LLAwO392ZX01LCmdGpDu7WGETkAyJJey10Q/w268-h400/Undercooked.jpg" style="background: repeat; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="268" /></a></div><br /><div class="separator" style="clear: both; font-size: 15.4px; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: 15.4px; text-align: center;"></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-variant-east-asian: normal; font-variant-numeric: normal; text-size-adjust: auto; vertical-align: baseline;"><span style="font-size: 15.4px; white-space-collapse: preserve;">I chose <i>Undercooked </i>after listening to the “<a href="https://www.splendidtable.org/episode/2023/05/26/eating-with-funny-people" rel="nofollow" style="color: #ba5320; text-decoration-line: none; text-decoration: none;" target="_blank">Eating with Funny People</a>” episode of <i>Splendid Table where c</i>omedian Dan Ahdoot and his new book were featured. <i>Undercooked </i>is a compilation of essays regarding his connection with food and his family and his relationships. </span></span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-variant-east-asian: normal; font-variant-numeric: normal; text-size-adjust: auto; vertical-align: baseline;"><span style="font-size: 15.4px; white-space-collapse: preserve;"><br /></span></span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-variant-east-asian: normal; font-variant-numeric: normal; text-size-adjust: auto; vertical-align: baseline;"><span style="font-size: 15.4px; white-space-collapse: preserve;"><b>From the publisher:</b>
</span><span face=""Amazon Ember", Arial, sans-serif" style="box-sizing: border-box; color: #0f1111;">Despite an impressive résumé as an actor and writer, Dan Ahdoot realized that food has been the through line in the most important moments of his life. Growing up as a middle child, Ahdoot struggled to find his place in the family until he and his father discovered their shared love for </span><span class="a-text-italic" face=""Amazon Ember", Arial, sans-serif" style="box-sizing: border-box; color: #0f1111; font-style: italic;">la gourmandise</span><span face=""Amazon Ember", Arial, sans-serif" style="box-sizing: border-box; color: #0f1111;">. But when the tragic death of his brother pushed his parents to strengthen their Jewish faith and adopt a strictly kosher diet, Ahdoot and his father lost that savored connection.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />To fill the absence left by his brother and father, Ahdoot began to obsess over food and make it central in all his relationships. This, he admits, is probably crazy, but it makes for good stories. From breaking up with girlfriends over dietary restrictions, to hunting just off the Long Island Expressway, to savoring his grandmother’s magical food that was his only tactile connection to his family’s home country of Iran, to jetting off to Italy to dine at the one of the world’s best restaurants, only to send the risotto back, Ahdoot’s droll observations on his unconventional adventures bring an absurdly funny yet heartfelt look at what happens when you let your stomach be your guide.</span></span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-variant-east-asian: normal; font-variant-numeric: normal; text-size-adjust: auto; vertical-align: baseline;"><span face=""Amazon Ember", Arial, sans-serif" style="box-sizing: border-box; color: #0f1111;"><br /></span></span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-variant-east-asian: normal; font-variant-numeric: normal; text-size-adjust: auto; vertical-align: baseline;"><span face=""Amazon Ember", Arial, sans-serif" style="box-sizing: border-box; color: #0f1111;"><br /></span></span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-variant-east-asian: normal; font-variant-numeric: normal; text-size-adjust: auto; vertical-align: baseline;"><span face=""Amazon Ember", Arial, sans-serif" style="box-sizing: border-box; color: #0f1111;">I hope you enjoy. There is a lot of humor in this book (along with the sadness mentioned above in the publisher's blurb). I've only read the sample version on my Kindle but I can't wait to pick it back up.</span></span></div><div class="separator" style="clear: both;"><span style="font-family: arial; font-variant-east-asian: normal; font-variant-numeric: normal; text-size-adjust: auto; vertical-align: baseline;"><span face=""Amazon Ember", Arial, sans-serif" style="box-sizing: border-box; color: #0f1111;"><br /></span></span></div></div><div style="background-color: white; font-family: "PT Sans Caption"; font-size: 15.4px;"><div style="color: #222222;"><span style="font-family: arial;"><span face="arial, sans-serif">Debra, <a href="http://eliotseats.com/" target="_blank">Eliot's Eats</a></span><br /></span><div><span style="font-family: arial;"><span face=""arial" , sans-serif"><br /></span><span face=""arial" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Deadline for contributing your post is </span><span class="aBn" data-term="goog_1075479003" face=""arial" , "helvetica" , sans-serif" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; border-bottom: 1px dashed rgb(204, 204, 204); position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;"><b>Wednesday, January 31, 2024. </b>Just comment below with your link. </span></span></span></span></div></div></div>Debra Eliotseatshttp://www.blogger.com/profile/08224613659027050135noreply@blogger.com9tag:blogger.com,1999:blog-8157547851337502081.post-46740484317401127672023-12-02T11:02:00.005-05:002023-12-04T12:13:55.245-05:00The City Baker's Guide to Country Living: The Roundup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjImfm6e9bpGGN-surjRZTOGYWRgKOXPLOcnrDzCEYfAM_-qV_onL4dVgag0E9UrJHM_iRpPsV8XnwR2i_WuAdQTNzVwedm6nNzs1WK1mWlLmKB2a2sBcn_bcSOmNb3iyiqpS_yaah5h9dx3Kd3KzLpQfF83Q2Ga6nq5hMul7XrBbMsAC-fg3O3XwIrJJtd" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2560" data-original-width="1692" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjImfm6e9bpGGN-surjRZTOGYWRgKOXPLOcnrDzCEYfAM_-qV_onL4dVgag0E9UrJHM_iRpPsV8XnwR2i_WuAdQTNzVwedm6nNzs1WK1mWlLmKB2a2sBcn_bcSOmNb3iyiqpS_yaah5h9dx3Kd3KzLpQfF83Q2Ga6nq5hMul7XrBbMsAC-fg3O3XwIrJJtd=w265-h400" width="265" /></a></div><br />As mentioned in my original pick overview, for <a href="https://www.amazon.com/City-Bakers-Guide-Country-Living/dp/1101981210/ref=sr_1_1?crid=2BRDUCG5X1244&keywords=The+City+Baker%27s+Guide&qid=1701532474&s=books&sprefix=the+city+baker%27s+guide%2Cstripbooks%2C319&sr=1-1">The City Baker's Guide to Country Living</a>, the novel truly did sound the double horn: foodie fiction, with good plot and character driven writing<span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: "PT Sans Caption"; font-size: 15.4px;">. </span>I really enjoyed this book. It was a lovely break from the normal working routine around here, as is every good book. It's why I read! <div><span style="text-align: center;"><br /></span></div><div><span style="text-align: center;"><div class="separator" style="clear: both; text-align: left;">So, away we go with Roundup time! An online dinner party, where we all contribute a dish. Sort of like a virtual potluck. Though you could almost call this one a dessert potluck. All are the creative and inspired posts from our current book selection contributors, just teasers here. Be sure to go to the various links and check out their whole posts. In order of appearance we have: </div></span></div><div><span style="text-align: center;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyt-AB9HpdMchUpVnvE98jJhtVdHoNqyFLrAZSPbdkYiIENcuETRdyQqJIwhERgGcZyTxDEgCIm9VbnH5relfQDpErlUhRzS7nDb7h13V8YxMHD9Col25GlogIpiOYFiVJfpwoxlHE6EKRI1RoIZ3ho7CuyArWM26OOoHDTSXybQnW9ZbjvCB67PR1Do4j/s1080/thumbnail.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyt-AB9HpdMchUpVnvE98jJhtVdHoNqyFLrAZSPbdkYiIENcuETRdyQqJIwhERgGcZyTxDEgCIm9VbnH5relfQDpErlUhRzS7nDb7h13V8YxMHD9Col25GlogIpiOYFiVJfpwoxlHE6EKRI1RoIZ3ho7CuyArWM26OOoHDTSXybQnW9ZbjvCB67PR1Do4j/s320/thumbnail.png" width="320" /></a></div><div><br /></div>Camilla, of <a href="https://www.culinarycam.com/post/fall-flavors?postId=2ac5bf9f-89cc-40ac-9416-6fea93ab7f2e&utm_campaign=1d847d67-b6d0-4a4f-a752-f0a4c0d92e83&utm_source=so&utm_medium=mail&utm_content=89632ae9-10c3-4442-a40a-3237cd2785e2&cid=271f4ae9-d087-4ae7-809c-58c84fd3b3f8">Culinary Cam</a>, who came in with three dishes, two in the dessert category; <a href="https://www.culinarycam.com/post/fall-flavors?postId=2ac5bf9f-89cc-40ac-9416-6fea93ab7f2e&utm_campaign=1d847d67-b6d0-4a4f-a752-f0a4c0d92e83&utm_source=so&utm_medium=mail&utm_content=89632ae9-10c3-4442-a40a-3237cd2785e2&cid=271f4ae9-d087-4ae7-809c-58c84fd3b3f8">Pumpkin Pie Creme Brûlée and Lattice topped Apple Pie, and in appetizers, Savory Popovers! </a> Wow! Winners all. She commented: "This is a quick, breezy read that's perfect for the season. As you can imagine, there is a lot of food in this novel." And in her post as well.</div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc3fp_FFu5LnkGkdeqhpQr0AN93uag7QuPDzIhiL2z_XiU8hn0oWzFelZmULUXvLqrkrsStWZ2zZuwrmac3Drzx8MwZWRJH_51xwCtw_Gl1d3dTBUOQl6tdreElQinqyzVFd7p37KN5RpzXA4pVt7_D-BnG4ZjN71IdAq61vDz4hos4xMQfDjVqaH4HcIX/s400/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="186" data-original-width="400" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc3fp_FFu5LnkGkdeqhpQr0AN93uag7QuPDzIhiL2z_XiU8hn0oWzFelZmULUXvLqrkrsStWZ2zZuwrmac3Drzx8MwZWRJH_51xwCtw_Gl1d3dTBUOQl6tdreElQinqyzVFd7p37KN5RpzXA4pVt7_D-BnG4ZjN71IdAq61vDz4hos4xMQfDjVqaH4HcIX/w373-h174/2.jpg" width="373" /></a></div><br /><div>Next, Wendy, of <a href="http://adayinthelifeonthefarm.blogspot.com">A Day in the Life on the Farm</a>, brought us a delicious dessert, some very delightful sounding and looking <a href="http://adayinthelifeonthefarm.blogspot.com/2023/10/apple-pie-cookies-and-weekly-menu.html">Apple Pie Cookies</a>! I think I would (will, as they are on the TBM list) like these a lot! She had this to say about the book: "It is a fun easy read, perfect for picking up on a quiet weekend as it only takes a day or two to read."</div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwMNmXlbzutX2X5dsiOFX-SI1e4UzP19gfnxSIHZEICfMrMKKh8BTzf3fBYFaFMKfRmeruoRqHUTqkW1vWKQxj5JC4BY_NBVhcq35k5-oM8k_l9EZyVySL7RdAxgfZ139rI8YBtKdNG9dxPBwWLa3BSdIeCRqHLAlFxmC_QPVed57qLH1qWccg24mcVIP/s400/IMG_2154.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="300" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwMNmXlbzutX2X5dsiOFX-SI1e4UzP19gfnxSIHZEICfMrMKKh8BTzf3fBYFaFMKfRmeruoRqHUTqkW1vWKQxj5JC4BY_NBVhcq35k5-oM8k_l9EZyVySL7RdAxgfZ139rI8YBtKdNG9dxPBwWLa3BSdIeCRqHLAlFxmC_QPVed57qLH1qWccg24mcVIP/w300-h400/IMG_2154.jpg" width="300" /></a></div><br /><div>I, Claudia of <a href="http://honeyfromrock.blogspot.com">Honey from Rock</a>, came up with a dish of <a href="http://honeyfromrock.blogspot.com/2023/10/its-fall-with-savory-stuffed-mini.html">Stuffed Mini Pumpkins</a>, inspired by the protagonist's Pumpkin Creme Brûlées baked in mini pumpkins, which I made into a savory version, and filled with a tasty mixture of mushrooms, Swiss chard and several different cheeses. About the book, I mentioned that it was<span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="caret-color: rgb(51, 51, 51); color: #333333; font-size: 13.524px;"> "</span>A fun, food filled and romantic light read. Nothing too serious, but still encouraging for anyone wanting to begin again, or starting a new project in a new place. I enjoyed it and found lots of delicious cooking inspiration." </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNI-qi_5TO7OXLNSo-N9V2PCMtltSEOLQTGcHc5BepRRrRhCVF9oc91B4dQEtsBsmqWnNxHO9JLKzxYlgcCB8N8I5Z2uc4xMu__3JeSb0UOXS6uYMIFyU0Yi8LAQ0xnvTOru0e1lmK23JBsTYrUShSLmY8pl22oBxfxI2_IvvOyJ98X6NVRJsTgS4AOMvp/s800/6a01761515f782970c02c8d39d12b4200c-800wi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="615" data-original-width="800" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNI-qi_5TO7OXLNSo-N9V2PCMtltSEOLQTGcHc5BepRRrRhCVF9oc91B4dQEtsBsmqWnNxHO9JLKzxYlgcCB8N8I5Z2uc4xMu__3JeSb0UOXS6uYMIFyU0Yi8LAQ0xnvTOru0e1lmK23JBsTYrUShSLmY8pl22oBxfxI2_IvvOyJ98X6NVRJsTgS4AOMvp/w400-h308/6a01761515f782970c02c8d39d12b4200c-800wi.jpg" width="400" /></a></div><br /><div>Then Cathy of<a href="https://delawaregirleats.typepad.com/blog/"> Delaware Girl Eats</a>, arrived with, yes, a delectable dessert, <a href="https://delawaregirleats.typepad.com/blog/2023/10/its-apple-season-again-and-bundt-cake-is-on-the-menu.html">Apple Cranberry Bundt Cake</a>, which sounds so good! I am more than ready for some. Right now! She remarked about the judging of desserts that took place in the novel, "Thank goodness I didn’t have to go through that process because in the end desserts are judged on so many personal factors like memories they evoke and just plain tastiness." So true.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTKLKBECx74CnUjJ-rmOItgMMb4WasnnttWea22SOh4iHRs6mON_bc-MWcHKEkqq6-6i_gLEPAoPnGSjPBNSQt3TK-bfKyz8BpZMGECq0Wn1_42UaVOkd8SDbodENLRTyFfCtZMNHqUcFpmCCRkGiwIjnfufbcEAUKaRuSYir4Zq-QmzjdPBmFY77_gEZ/s640/savingPNG-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTKLKBECx74CnUjJ-rmOItgMMb4WasnnttWea22SOh4iHRs6mON_bc-MWcHKEkqq6-6i_gLEPAoPnGSjPBNSQt3TK-bfKyz8BpZMGECq0Wn1_42UaVOkd8SDbodENLRTyFfCtZMNHqUcFpmCCRkGiwIjnfufbcEAUKaRuSYir4Zq-QmzjdPBmFY77_gEZ/w320-h400/savingPNG-1.jpg" width="320" /></a></div><br /><div>Next, predictably with another dessert, we have Amy of <a href="https://www.amyscookingadventures.com">Amy's Cooking Adventures</a> who brought us <a href="https://www.amyscookingadventures.com/2023/11/mini-cherry-pies.html">Mini Cherry Pies</a>. Oh boy! We're certainly getting some yummy sounding treats. She thought the book was "Ultra sappy but engaging." Hopefully, her pies made it all worthwhile, they do look very good.<span style="font-family: Georgia, serif; font-size: medium;"><span style="background-color: white;"> </span></span></div><div><span style="font-family: Georgia, serif; font-size: medium;"><span style="background-color: white;"><br /></span></span></div><div><span style="font-family: Georgia, serif; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDBdLfd8LGSt8uJAsZDb4tA0FwUeBbPKHmpEpRZL0f22GLHWHr9QGc3wyht4b5RvfvWQVAmpGxqWbypstfG_7SK6Vq_Pjl0aahHxIlTYqj1kcQgqwz5_qCxb7Ym-ExmNfblm6SHG3LNlS3UwLYtvc1kbBTDbBQrATiRjRSobsRjifgl_Z_cizkP4sTZoo/s320/Capture.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="278" data-original-width="320" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDBdLfd8LGSt8uJAsZDb4tA0FwUeBbPKHmpEpRZL0f22GLHWHr9QGc3wyht4b5RvfvWQVAmpGxqWbypstfG_7SK6Vq_Pjl0aahHxIlTYqj1kcQgqwz5_qCxb7Ym-ExmNfblm6SHG3LNlS3UwLYtvc1kbBTDbBQrATiRjRSobsRjifgl_Z_cizkP4sTZoo/w400-h348/Capture.JPG" width="400" /></a></div><span style="background-color: white;"><br /></span></span></div>The famous Marge of <a href="http://www.theintrepidreader.com">The </a><a href="http://www.theintrepidreader.com">Intrepid Reader and Baker</a>, fame also brought us a dessert, <a href="http://www.theintrepidreader.com/2023/11/weekend-cookingcook-books-city-bakers.html">Apple Turnovers</a>! They look amazing! She said about the book; "I read it while I was on holidays and I thoroughly enjoyed it. With some books you know from the first chapter that it is your kind of book, and this was one of those books."<div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNEB1YLbTj15GFfVHHTXtAUriSiULG3_Wp8T1338BapqVLIq2jR_8Zo1HSZtm0z-xrE_DNt3pao6wKUTDwT4KCDLUdCELKR6Ka4CJ24t9KCGTno8Vg1zAVlxIIQWgmzWXJNM67hPoqJ_U9WS4PbtlQEy5WC_EPeo2676rFibkXXoSq-0Z60edM9vtiTIg/s589/6a00d835508b1869e202c8d3a4188e200d.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="589" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNEB1YLbTj15GFfVHHTXtAUriSiULG3_Wp8T1338BapqVLIq2jR_8Zo1HSZtm0z-xrE_DNt3pao6wKUTDwT4KCDLUdCELKR6Ka4CJ24t9KCGTno8Vg1zAVlxIIQWgmzWXJNM67hPoqJ_U9WS4PbtlQEy5WC_EPeo2676rFibkXXoSq-0Z60edM9vtiTIg/w400-h340/6a00d835508b1869e202c8d3a4188e200d.jpg" width="400" /></a></div><br /><div>Then Simona of <a href="https://www.pulcetta.com">Bricole</a> came along with a very interesting post and a savory dish of <a href="https://www.pulcetta.com/2023/11/recipe-farrecchiata-polenta-roveja.html">Farrecchiata<span face=""Century Gothic", Helvetica, Arial, sans-serif" style="background-color: white; font-size: 18px;"> </span>with Cheese</a>. It's about a virtually unknown type of legume made into a version of polenta. She says: "I don't have a sweet tooth and we don't eat dessert at home, so I looked for inspiration elsewhere, namely in the weather: it's cold in Guthrie in the winter, and it snows a lot. Growing up, my father would describe a cold day as "polenta day," a not-so-subtle hint to my mother to prepare one of his favorite dishes." </div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMxZjRlNq0MEIACwGfvkQ2kwstqfg44B5F0VfZQ2MiZaoljB1syclWMiu6MHON6nyUVM8sXT-8_klwTTOyhr2ihB28NQngQv3bG2hpe2343TPDH7GMCfywx6eVjEpLj6P_i7OT6NUTigTmmkbOUleGmGvH96YBSDGns3JwTop8rN7f9KvK-CNYmRYccAjm/s300/20231126_123146-300x225.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="225" data-original-width="300" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMxZjRlNq0MEIACwGfvkQ2kwstqfg44B5F0VfZQ2MiZaoljB1syclWMiu6MHON6nyUVM8sXT-8_klwTTOyhr2ihB28NQngQv3bG2hpe2343TPDH7GMCfywx6eVjEpLj6P_i7OT6NUTigTmmkbOUleGmGvH96YBSDGns3JwTop8rN7f9KvK-CNYmRYccAjm/w400-h300/20231126_123146-300x225.jpg" width="400" /></a></div><br /><div>And, to round things off, Debra of <a href="http://eliotseats.com">Eliot's Eats</a> brought us a lovely <a href="http://eliotseats.com/2023/11/29/mixed-greens-salad-with-toasted-black-walnuts-goat-cheese-maple-vinaigrette-apple-spice-croutons/">Harvest Salad, with a Maple-Balsamic Vinaigrette</a>, inspired by a Harvest Dinner Salad mentioned in the book, only with fresh apples. Perfect for our virtual feast! She observed that "The City Baker’s Guide is a tale about simple living in a small town in Vermont with a happy ending. Yes, it could be a Hallmark movie…but you know something? I think I would watch it."</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSG3SUjUQpUai2ZJdkjJN9S0mjO8BGvBzntMbtFHmfapD8dRUve9_Y0rVaQZ2spN0I-CKJ8oMx-Wx_t-4DpmavIVIye6Bta3nfYO_pv7gMNwjqkRBsVg6DyfPEnvdkM-SaatOhoZSRctNR_1LgG0sUgPDRK7MPqud13G9YfT2a4g_PntXw8_d3_YNr-ijg/s399/IMG_2884.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="301" data-original-width="399" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSG3SUjUQpUai2ZJdkjJN9S0mjO8BGvBzntMbtFHmfapD8dRUve9_Y0rVaQZ2spN0I-CKJ8oMx-Wx_t-4DpmavIVIye6Bta3nfYO_pv7gMNwjqkRBsVg6DyfPEnvdkM-SaatOhoZSRctNR_1LgG0sUgPDRK7MPqud13G9YfT2a4g_PntXw8_d3_YNr-ijg/w400-h301/IMG_2884.jpg" width="400" /></a></div><br /><div>Finally, just under the wire, Deb of<a href="http://kahakaikitchen.blogspot.com"> Kahakai Kitchen</a> arrived with a comforting<a href="http://kahakaikitchen.blogspot.com/2023/11/creamy-potato-and-spinach-soup-for-cook.html"> Creamy Potato and Spinach Soup,</a> inspired by the weather in the New England town, as was Simona. She says, "Overall, I enjoyed this story as books where starting over in a small town/community or starting over, in general, are my jam, especially where food is involved. I do admit to not liking Olivia much when the book started, but she grew on me as the story continued."</div><div><br /></div><div>That's all folks! A marvelous selection of dishes, thanks all of you who contributed, though if I missed anyone, please let me know. Now, stay tuned, Debra of Eliot's Eats will be heading up our next pick, for December/January: <a href="https://www.amazon.com/Undercooked-Become-Navigator-Maybe-Thats/dp/0593240790/">Undercooked: How I Let Food Become My Life Navigator and How Maybe That's a Dumb Way to Live</a> by Dan Ahdoot. </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8157547851337502081.post-78016226355487622072023-10-02T21:12:00.003-04:002023-10-02T21:50:43.493-04:00October/November Pick - The City Baker's Guide to Country Living <p></p><blockquote style="border: medium; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pyt89r-W6BRXE2hB2lbV1-KVhmFUemzKSnX4ny0Fyy9hlawxe06OqezZPefmvaJ6GKJ5EscrIYRowZXSPX9VHPVSpNpm2rcse87Y40-HL4jwPoUnBGyLPPtTOO5Sn4CzNdzTdyelF4oCLsVicShfSla_ElB1XrCbyCJbNZE4PpUiLiGUhV0KUbsLQjzl/s2560/91L8XJNeE4L.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2560" data-original-width="1692" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pyt89r-W6BRXE2hB2lbV1-KVhmFUemzKSnX4ny0Fyy9hlawxe06OqezZPefmvaJ6GKJ5EscrIYRowZXSPX9VHPVSpNpm2rcse87Y40-HL4jwPoUnBGyLPPtTOO5Sn4CzNdzTdyelF4oCLsVicShfSla_ElB1XrCbyCJbNZE4PpUiLiGUhV0KUbsLQjzl/w265-h400/91L8XJNeE4L.jpg" width="265" /></a></div></div></blockquote><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: inherit;"><span style="text-align: left;">It's that time again! A new selection here at Cook the Books Club! <a href="https://www.amazon.com/City-Bakers-Guide-Country-Living-ebook/dp/B0191WS0CM/ref=sr_1_1?crid=17QW5WUM0AMU1&keywords=the+city+baker%27s+guide+to+country&qid=1696297783&s=books&sprefix=The+City+Baker%27s+Guide+to+%2Cstripbooks%2C282&sr=1-1">The City Baker's Guide to Country Living,</a> by Louise Miller. </span><span style="text-align: left;">A new one for me as well. </span><span style="color: #222222; text-align: left;">I only recently heard about this novel so haven't read it yet, but am definitely looking forward to getting into the book along with you all. From the reviews, it sounded the double horn: foodie fiction, with good plot and character driven writing. </span></span></div></div><p></p><span style="font-family: inherit;">Review from the Library Journal: </span><div><span style="font-family: inherit;">"Flambéed" is an apt description of both Olivia's career and personal life. The pastry chef for a four-star Boston dinner club flees in the aftermath of a meringue pie mishap. Worse yet, she's been jilted and humiliated by the club's president after she is exposed as his side interest. Nursing a wounded ego and a serious craving for a slice of key lime, Olivia lands in Guthrie, VT, home of her longtime best friend, where she astounds herself by accepting a job at the local inn. An embittered spinster and county fair ribbon winner who lost the only thing that really mattered, a wise elderly banjo player, and Martin, a charming, bespectacled man with a checkered history of ditching town, all school Olivia in the art of small-town living. VERDICT Mix in one part Diane Mott -Davidson's delightful culinary adventures with several tablespoons of Jan Karon's country living and quirky characters, bake at 350 degrees for one rich and warm romance. Fans of Jeanne Ray and Judith Ryan Hendricks will enjoy this lighthearted love story that's as homey as a slice of prized crumb apple pie."<br /><br />I hope you enjoy the reading and will join in with our Foodie Read party for this selection. Please remember to comment below with your link. Deadline for contributing your post is Thursday, November 30, 2023</span></div><div>Aloha, </div><div><span style="color: #222222; font-family: inherit;">Claudia, Honey From Rock</span><div style="font-family: "PT Sans Caption"; font-size: 15.4px;"><br /></div></div>Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-8157547851337502081.post-49380197499956515972023-10-02T04:48:00.000-04:002023-10-02T04:48:19.425-04:00Love & Saffron: The Roundup<p><span style="font-family: helvetica;">Happy October! I'll be rounding up our Cook the Books August/September selection <a href="https://www.amazon.com/Love-Saffron-Novel-Friendship-Food/dp/0593419359/ref=sr_1_1?crid=2MVPJOVO8TFJQ&keywords=love+%26+saffron&qid=1691389108&sprefix=love+%26+saffro%2Caps%2C1378&sr=8-1"><i>Love & Saffron: A Novel of Friendship, Food & Love </i>by Kim Fay</a>. I'm so glad so many of you enjoyed the book and the friendship between Joan and Imogen. It certainly inspired some delicious dishes!</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkO8uXi808yzlSzW21ZgrdEmn7F2qcgCO2Vhc0gEKAoBqdwVLJhLDuPtnzUd2vxO_9Mvrx8LoDyXha5U9rniS4zcSOAUE76OucxdiC7CHQbZCit6DYhQbA6h4qJTaAm3a5pflcprNhyp4Kj0aPXNEk5RKl-CpWOtEfTbhfyGFfAin4smXWD05FlEnwI4/s400/LoveSaffron.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="272" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkO8uXi808yzlSzW21ZgrdEmn7F2qcgCO2Vhc0gEKAoBqdwVLJhLDuPtnzUd2vxO_9Mvrx8LoDyXha5U9rniS4zcSOAUE76OucxdiC7CHQbZCit6DYhQbA6h4qJTaAm3a5pflcprNhyp4Kj0aPXNEk5RKl-CpWOtEfTbhfyGFfAin4smXWD05FlEnwI4/w274-h400/LoveSaffron.png" width="274" /></a></div><br /><p></p><p><span style="font-family: helvetica;">Amy of <a href="https://www.amyscookingadventures.com"><i>Amy's Kitchen Adventures</i> </a>said, "<span style="background-color: white;"><i>This is one of those books that is simply "ok". There's nothing wrong with it (yes, Immy's storyline was very predictable and Joan's was a bit odd) but it's not a super captivating page turner either.</i>" For her dish, Amy said, <i>"</i></span><i>Of the more “exotic” (for the time at least) recipes mentioned in the book, Jamaican Jerk Chicken stood out. A few months ago, Hubs and I took a long overdue trip (just us, no kids) to Daytona Beach, FL. After an afternoon of beach walking, we had dinner at a beachside restaurant with deck seating and live music and I ordered a </i><b><i><a href="https://www.amyscookingadventures.com/2023/08/jerk-chicken-salad-with-pineapple-pico.html">Jerk Chicken Salad</a></i></b><i>. It was delicious and perfect after walking for a few hours! </i></span><span style="font-family: helvetica;"><i>With the further inspiration from the book,I decided to recreate that salad at home!"</i></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExs1WG1H8_3VoYew6FrAlbkirN7C6NFQUrOGK-NBVDqkiCN_ee5Nns8UiNMCFtL4PQyUNGmvrAJOapBv9UtmTxnkoaegR9B2NRv9L6HPhceGcoYuWqQitZ3emTce6NcTBHere-oz72pL4FhBBZMIKJc74dMT6VBph4rSrMwoq5ZZkJ8jobbdR4ABgicvp/s640/savingPNG.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExs1WG1H8_3VoYew6FrAlbkirN7C6NFQUrOGK-NBVDqkiCN_ee5Nns8UiNMCFtL4PQyUNGmvrAJOapBv9UtmTxnkoaegR9B2NRv9L6HPhceGcoYuWqQitZ3emTce6NcTBHere-oz72pL4FhBBZMIKJc74dMT6VBph4rSrMwoq5ZZkJ8jobbdR4ABgicvp/w320-h400/savingPNG.png" width="320" /></a></div><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></span><p></p><p><span style="font-family: helvetica;">Camilla of <i><a href="https://www.culinarycam.com">Culinary Cam</a></i> said, "<i><span style="background-color: white; white-space: pre-wrap;">I devoured </span><span style="border: 0px; box-sizing: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; white-space: pre-wrap;">Love & Saffron</span></i><span style="background-color: white; white-space: pre-wrap;"><i> in a single sitting. It had delicious prose and embodied the spirit of a true friendship between two women in a sisterhood that they chose. I figured it was the perfect opportunity to revisit a few dishes that I made for one of my very best friends</i>." Camilla's <b><i>saffron-infused dinner</i></b> included </span><span style="background-color: white; font-style: italic; white-space: pre-wrap;">Savory Ricotta Cupcakes with a Saffron Salsa,</span><span style="background-color: white; white-space: pre-wrap;"><i>Whitefish B'stilla </i>and<i> </i></span><span style="background-color: white; white-space: pre-wrap;"><i>Saffron-Cardamom Ice Cream</i>. Check out all the photos and recipes <a href="https://www.culinarycam.com/post/saffron-celebration">on her post.</a> </span></span></p><p><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://static.wixstatic.com/media/16e7f4_f3ba8632c8ef4db8ae7b6d365092b8d6~mv2.jpg/v1/fill/w_1071,h_1471,al_c,q_90/16e7f4_f3ba8632c8ef4db8ae7b6d365092b8d6~mv2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="582" height="400" src="https://static.wixstatic.com/media/16e7f4_f3ba8632c8ef4db8ae7b6d365092b8d6~mv2.jpg/v1/fill/w_1071,h_1471,al_c,q_90/16e7f4_f3ba8632c8ef4db8ae7b6d365092b8d6~mv2.jpg" width="291" /></a></span></div><span style="font-family: helvetica;"><span style="background-color: white; white-space: pre-wrap;"><br /></span></span><p></p><p><span style="font-family: helvetica;"><span style="background-color: white; white-space: pre-wrap;">Wendy of <i><a href="https://adayinthelifeonthefarm.blogspot.com">A Day in the Life on the Farm</a></i> said, "</span><span style="caret-color: rgb(102, 102, 102);">Let me start off this review by saying I LOVED this quick, easy read. It is perfect for the dog days of summer. It is written, for the most part, in a series of letters that span through the years. These letters foster a close friendship between Joan and Imogen even though there is a 30-year difference in their ages." </span><span style="caret-color: rgb(102, 102, 102);">Wendy made <b><i><a href="https://adayinthelifeonthefarm.blogspot.com/2023/08/joans-quesadillas-cookthebooks.html">Joan's Quesadillas</a>, </i></b>saying, "</span></span><span style="background-color: white; caret-color: rgb(102, 102, 102);"><span style="font-family: helvetica;"><i>As a bonus, the women share recipes with each other, and thus the author shares recipes with the readers. One of these recipes was Quesadillas provided by Joan to Imogen. </i></span></span><span style="background-color: white; caret-color: rgb(102, 102, 102);"><span style="font-family: helvetica;"><i>These quesadillas, like the others, are easy to make, budget-friendly, quick, and delicious. I would recommend both the recipe and the novel.</i>" </span></span></p><p><span style="background-color: white; caret-color: rgb(102, 102, 102);"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7zLGTCtYWupM_29C2di3jcFXo1y-5ES2yutG3TFkgwmfzOPRGwWYWD5NHHL-A-L_p8OmAqSzxekqG5GNH8kl-Hu3dZBWXVuLdbj2otQn7-8S2bExduUE3WiOQnTykqPXGBWK3bR9s05OWDsJdXA2ssRQ2wy27IemNO2zeH01MhY2_Vv5P03V5LYAwxrzm/s400/quesadilla%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="290" data-original-width="400" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7zLGTCtYWupM_29C2di3jcFXo1y-5ES2yutG3TFkgwmfzOPRGwWYWD5NHHL-A-L_p8OmAqSzxekqG5GNH8kl-Hu3dZBWXVuLdbj2otQn7-8S2bExduUE3WiOQnTykqPXGBWK3bR9s05OWDsJdXA2ssRQ2wy27IemNO2zeH01MhY2_Vv5P03V5LYAwxrzm/w400-h291/quesadilla%201.jpg" width="400" /></a></div><p><span style="background-color: white; caret-color: rgb(102, 102, 102); font-family: helvetica;"><br /></span></p><p><span style="background-color: white; caret-color: rgb(102, 102, 102); font-family: helvetica;">Claudia of <i><a href="http://honeyfromrock.blogspot.com">Honey From Rock</a></i> said, "</span><span style="caret-color: rgb(51, 51, 51); color: #333333; font-family: helvetica; text-align: justify;"><i>It was also a reminder of the friendships in my own life, those I communicate with daily. Particularly a</i></span><span style="color: #333333; font-family: helvetica;"><i> good friend of many years, just recently more closely reconnected with. We now email back and forth about what we're cooking, planting, research of the various aspects of it all, and food we're experimenting with; occasionally visiting local farmers markets, and sharing meals. </i>Claudia's <b><i><a href="http://honeyfromrock.blogspot.com/2023/08/love-and-saffron-with-ulu-and.html#more">Ulu and Deconstructed Kebabs</a></i></b> came from the </span><span style="color: #333333; font-family: helvetica;">following, </span><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: helvetica;">"</span><span style="background-color: white; font-family: helvetica;"><span style="caret-color: rgb(51, 51, 51); color: #333333;"><i>Immy was lamenting her many trips to the big city wasted, eating Dick's burgers when she could have been relishing shish kebab at the Turkish restaurant. So, that's what I made last night with some boneless lamb sirloin steaks. Only in my version, deconstructed like my kitchen, the meat was left in largish pieces! I believe in simplifying when possible. Also instead of the pita bread side, breadfruit was substituted</i>."</span></span></p><p><span style="background-color: white; caret-color: rgb(102, 102, 102);"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYvVb9bN3TWLlcWNgmZ_dE5z4qFgq3DVEXj1W_dwbOo19YCAdZTaRJ1DPSEsNbFQYQaHQqmYj7UbUd7sFdrr5aS4XaadUi9rY8oKzsHGwptQyNhvtP8v9U-bgI-VvdVbGdxNr0C43yzYOgDanozv3wJYwppGYd1ifV0Bad43wkZYvmZHj23dnfOXpbtRW/s400/IMG_1948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="352" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYvVb9bN3TWLlcWNgmZ_dE5z4qFgq3DVEXj1W_dwbOo19YCAdZTaRJ1DPSEsNbFQYQaHQqmYj7UbUd7sFdrr5aS4XaadUi9rY8oKzsHGwptQyNhvtP8v9U-bgI-VvdVbGdxNr0C43yzYOgDanozv3wJYwppGYd1ifV0Bad43wkZYvmZHj23dnfOXpbtRW/w353-h400/IMG_1948.jpg" width="353" /></a></div><span style="font-family: helvetica;"><br /></span><p></p><p><span style="font-family: helvetica;"><span style="background-color: white; caret-color: rgb(102, 102, 102);">Debra of <a href="http://eliotseats.com"><i>Eliot's Eats</i> </a>enjoyed the book saying, "</span><i>You can see there is a bit of international flair along with 1960s staples like those sad jello molds. Both Joan and Imogene are adventurous epicures who spur each other on to try new things. It was interesting that garlic, limes, tortillas and other things we take for granted as staples were hard to find. Or how very few people even knew about Mexican food</i>." Debra chose a recipe from the book saying, "<i><span style="background-color: white;">I had to try one of the Mexican recipes and I had lofty plans to make carne asada </span>and</i><span style="background-color: white;"><i> the <b><a href="http://eliotseats.com/2023/09/17/love-saffron-by-kim-fay-and-mexican-food/">One-Bean Salad</a></b>. Time was once again my enemy so I went only with the salad with a few modifications. This recipe is listed in the back of the novel. “The one-bean is the pinto, which is fundamental to Mexican cookery. Nopales are tender portions of cactus that are sold fresh or canned in little green dice in Mexican markets.</i>”</span></span></p><p><span style="background-color: white; caret-color: rgb(102, 102, 102);"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="http://eliotseats.com/wp-content/uploads/2023/09/20230828_173720-768x576.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="768" height="300" src="http://eliotseats.com/wp-content/uploads/2023/09/20230828_173720-768x576.jpg" width="400" /></a></div><div><br /></div><p></p><p><span style="background-color: white;"><span style="font-family: helvetica;"><span style="caret-color: rgb(102, 102, 102);">Marg of <i><a href="http://www.theintrepidreader.com">The Intrepid Reader</a></i> said, <i>"</i></span><i><span style="text-align: justify;">I don't participate in </span>Cook the Books<span style="text-align: justify;"> all the time, but this month I was able to read the book, and it is a case of reading a book that I might not otherwise have read! When I started this book, I knew straight away that I was going to enjoy it! And I did! </span></i></span></span><span style="background-color: white; font-family: Trebuchet, "Trebuchet MS", Arial, sans-serif; font-size: 14.399999618530273px; text-align: justify;"><i>There were a number of recipes shared in the text, as well as mentions of specific dishes but in the end we decided to go with a dish from a cuisine rather than a specific dish. Throughout the story, there was discussion about the influence of Mexican flavours so we decided to make a version of <b><a href="http://www.theintrepidreader.com/2023/09/weekend-cooking-love-and-saffron-novel.html">Beef Enchiladas</a></b> from the Recipetin Eats: Dinner cookbook that we are still cooking so many recipes from!"</i></span></p><p><span style="background-color: white; caret-color: rgb(102, 102, 102);"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.recipetineats.com/wp-content/uploads/2016/06/Beef-Enchiladas_4-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="571" height="400" src="https://www.recipetineats.com/wp-content/uploads/2016/06/Beef-Enchiladas_4-1.jpg" width="286" /></a></div><br /><p></p><p><span style="font-family: helvetica;"><span style="caret-color: rgb(102, 102, 102);"><span style="background-color: white;">Cathy of <i><a href="https://delawaregirleats.typepad.com/blog/">Delaware Girl Eats</a></i> liked the book and the mention of Julia Child in one of the letters, saying, </span></span><span style="background-color: white;"><span style="caret-color: rgb(51, 51, 51); color: #333333;">”</span><span style="caret-color: rgb(51, 51, 51); color: #333333;"><i>This characterization of Julia and her groundbreaking program cracked me up in that it was so dead on.</i>" For her contribution, Cathy made <b><i><a href="https://delawaregirleats.typepad.com/blog/2023/09/mini-citrusy-cheesecakes-make-refreshing-treats.html">Mini Citrusy Cheesecakes</a></i></b>, noting, "<i>Although the cheesecake recipe isn’t mentioned in the book, I felt Julia deserved some acclaim. So below is an adaptation of mini-cheesecakes inspired by my friend and partnered with Julia’s usual wisdom.</i>"</span></span></span></p><p style="text-align: center;"><img alt="Muffins 9-18-23" border="0" class="asset asset-image at-xid-6a01761515f782970c02c8d3998a82200c image-full img-responsive" height="238" src="https://delawaregirleats.typepad.com/.a/6a01761515f782970c02c8d3998a82200c-800wi" title="Muffins 9-18-23" width="400" /></p><p><span style="font-family: helvetica;"><span style="background-color: white; caret-color: rgb(102, 102, 102);"><br /></span></span></p><p><span style="font-family: helvetica;"><span style="background-color: white; caret-color: rgb(102, 102, 102);">Simona of <i><a href="https://www.pulcetta.com">b</a></i></span><span style="caret-color: rgb(102, 102, 102);"><i><a href="https://www.pulcetta.com">riciole</a></i> said, "</span><i><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;">During the course of the novel, Joan starts exploring the food scene of Los Angeles and Imogen's husband learns to cook, aided, in part, by a friendship that develops between him and Angelo Pellegrini, whose </span><span style="box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333;">The Unprejudiced Palate</span><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;"> ("a book on bread and wine in relation to life") was a Cook the Books Club's selection some years ago</span><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;">. ... </span><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;">There are a number of foods mentioned ... and some </span><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;">recipes, none of which I wished to replicate. Instead, Joan's love story with Mateo and her appreciation, through him, of Mexican food, reminded me of a dish I had wanted to make for a while: </span><span style="box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333;">chimichurri</span><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;">. I thought it would be great on Francis's (Imogen's husband) omelettes. Except that, once I re-read the article that sparked my interest</span><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;">, I realized the sauce is from Argentina, not Mexico: too late, my mind was set and <b><a href="https://www.pulcetta.com/2023/09/recipe-red-chimichurri.html">C</a></b></span><span style="box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333;"><b><a href="https://www.pulcetta.com/2023/09/recipe-red-chimichurri.html">himichurri</a></b></span></i><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;"><i><b><a href="https://www.pulcetta.com/2023/09/recipe-red-chimichurri.html"> </a></b>it was.</i>"</span></span></p><p><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmI2onAjHQ4euiRjv3ChM0amTstRZfQ-eIJIYYKTD1_qqWHxv2LBKDKB8ieNEsUIJJhDu-lQfgmANrU-8XAcqtwo5PMbzwlWkGWDGClZZbS9vwsrD62ohQHp1XDV2aQRnOJbWs3vnszUYLaHgOWold8yZV2YL7YsDTOypNGvC_qWrH8IlHQ9L4z4bQ14C/s500/6a00d835508b1869e202c8d39dcf60200d-500wi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="460" data-original-width="500" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmI2onAjHQ4euiRjv3ChM0amTstRZfQ-eIJIYYKTD1_qqWHxv2LBKDKB8ieNEsUIJJhDu-lQfgmANrU-8XAcqtwo5PMbzwlWkGWDGClZZbS9vwsrD62ohQHp1XDV2aQRnOJbWs3vnszUYLaHgOWold8yZV2YL7YsDTOypNGvC_qWrH8IlHQ9L4z4bQ14C/w400-h368/6a00d835508b1869e202c8d39dcf60200d-500wi.jpg" width="400" /></a></span></div><p></p><p><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: helvetica;"><br /></span></p><p><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: helvetica;">Finally, at <i><a href="http://kahakaikitchen.blogspot.com">Kahakai Kitchen</a></i>, I enjoyed this book and found it an engaging read. </span><span style="caret-color: rgb(34, 34, 34); color: #222222; font-family: helvetica; font-size: 15.399999618530273px;">For my book inspired dish, I ended up going with curry. Joan wrote, "</span><span style="caret-color: rgb(34, 34, 34); color: #222222; font-family: helvetica; font-size: 15.399999618530273px;"><i>At Stanford I was drawn to students from India because they cooked up little pots of curry in their rooms.</i>" I too am drawn to the smells of a delicious curry and I love how easy it is to knock one together. I decided on an old favorite, <b><i><a href="http://kahakaikitchen.blogspot.com/2023/09/potato-cauliflower-pea-curry-aloo-gobi.html">Aloo Gobi Matar</a></i></b> which is simple potatoes, cauliflower and peas in a dryish simple tomato curry, served with rice. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju74Cf-3OWIn6pRanfBxFxndc8lZxQoT1BDeuE8Y8CJ4PswdTlqD3PIWdJfqBkMAaEFsPp4KkCCiG51paOeuw0MGLI_j_QQFsqheL-385gX8TV_B51HfdjtppCES3OFiThkY3KAeTt8jhzlj1YveqkU9XTxD6_ZipihmxxqFGaS5_kEYv3XgV9AqyOEiE/s400/image_67504129-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="293" data-original-width="400" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju74Cf-3OWIn6pRanfBxFxndc8lZxQoT1BDeuE8Y8CJ4PswdTlqD3PIWdJfqBkMAaEFsPp4KkCCiG51paOeuw0MGLI_j_QQFsqheL-385gX8TV_B51HfdjtppCES3OFiThkY3KAeTt8jhzlj1YveqkU9XTxD6_ZipihmxxqFGaS5_kEYv3XgV9AqyOEiE/w400-h293/image_67504129-2.jpg" width="400" /></a></div><br /><p></p><p><span style="background-color: white;"><span style="color: #333333; font-family: helvetica;"><span style="caret-color: rgb(51, 51, 51);">I believe I captured everyone's entries, but if I missed anyone, please let me know. As usual, I wish we could have a Cook the Books potluck and try all of these delectable-looking recipes. Thank you for joining in this round!</span></span></span></p><div style="color: #222222; font-family: "PT Sans Caption"; font-size: 15.399999618530273px;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , sans-serif">For our</span></span><span face=""arial" , sans-serif"> October/November, </span><span face=""arial" , sans-serif">Claudia from <a href="http://honeyfromrock.blogspot.com/" style="color: #b42121; text-decoration: none;" target="_blank">Honey from Rock</a> will be hosting with <a href="https://www.penguinrandomhouse.com/books/534060/the-city-bakers-guide-to-country-living-by-louise-miller/" rel="nofollow" style="color: #b42121; text-decoration: none;" target="_blank"><i>The City Baker's Guide to Country Living</i></a> by Louise Miller. We hope you join us!</span></span></div><br class="Apple-interchange-newline" /><p><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: helvetica;">Happy Reading and Cooking!</span></p><div><span style="color: #333333; font-family: helvetica;"><span style="background-color: white; caret-color: rgb(51, 51, 51);">DebinHawaii<br /></span></span><span style="color: #333333; font-family: helvetica;"><span style="background-color: white; caret-color: rgb(51, 51, 51);"><i>Kahakai Kitchen</i></span></span></div>Deb in Hawaiihttp://www.blogger.com/profile/12753889028487254096noreply@blogger.com3tag:blogger.com,1999:blog-8157547851337502081.post-9644749360772212982023-08-07T02:35:00.001-04:002023-08-07T02:35:34.996-04:00August/September Pick: Love & Saffron<p><span style="font-family: helvetica;">Our August/September pick is <a href="https://www.amazon.com/Love-Saffron-Novel-Friendship-Food/dp/0593419359/ref=sr_1_1?crid=2MVPJOVO8TFJQ&keywords=love+%26+saffron&qid=1691389108&sprefix=love+%26+saffro%2Caps%2C1378&sr=8-1"><i>Love & Saffron: A Novel of Friendship, Food, and Love</i> by Kim Fay.</a> This one is a newer book (pub February 2023), but it went immediately on my TBR list when it came out, and I am excited to read it with all of you! </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkO8uXi808yzlSzW21ZgrdEmn7F2qcgCO2Vhc0gEKAoBqdwVLJhLDuPtnzUd2vxO_9Mvrx8LoDyXha5U9rniS4zcSOAUE76OucxdiC7CHQbZCit6DYhQbA6h4qJTaAm3a5pflcprNhyp4Kj0aPXNEk5RKl-CpWOtEfTbhfyGFfAin4smXWD05FlEnwI4/s353/LoveSaffron.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="353" data-original-width="240" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkO8uXi808yzlSzW21ZgrdEmn7F2qcgCO2Vhc0gEKAoBqdwVLJhLDuPtnzUd2vxO_9Mvrx8LoDyXha5U9rniS4zcSOAUE76OucxdiC7CHQbZCit6DYhQbA6h4qJTaAm3a5pflcprNhyp4Kj0aPXNEk5RKl-CpWOtEfTbhfyGFfAin4smXWD05FlEnwI4/w274-h400/LoveSaffron.png" width="274" /></a></div><p><span style="font-family: helvetica;"><u>Publisher's Blurb:</u></span></p><b><i><span style="color: #800180;"><span class="a-text-bold" style="box-sizing: border-box; caret-color: rgb(15, 17, 17); font-family: "Amazon Ember", Arial, sans-serif;">In the vein of the classic </span><span class="a-text-bold a-text-italic" style="box-sizing: border-box; caret-color: rgb(15, 17, 17); font-family: "Amazon Ember", Arial, sans-serif;">84, Charing Cross Road</span><span class="a-text-bold" style="box-sizing: border-box; caret-color: rgb(15, 17, 17); font-family: "Amazon Ember", Arial, sans-serif;">, this witty and tender novel is a sensuous experience of food and a deep friendship between two very different women in 1960s America.</span><span style="box-sizing: border-box; caret-color: rgb(15, 17, 17); font-family: "Amazon Ember", Arial, sans-serif;"><br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /></span><span class="a-text-italic" style="box-sizing: border-box; caret-color: rgb(15, 17, 17); font-family: "Amazon Ember", Arial, sans-serif;">Two strangers. One recipe. A friendship for the ages.</span><span style="box-sizing: border-box; caret-color: rgb(15, 17, 17); font-family: "Amazon Ember", Arial, sans-serif;"><br style="box-sizing: border-box;" /></span></span></i></b><p><span style="caret-color: rgb(15, 17, 17); font-family: "Amazon Ember", Arial, sans-serif;"><b><i><span style="color: #800180;">Creamy risotto alla Milanese. Mussels in a hot, buttery broth. Chicken spiced with cinnamon and cloves. Joan Bergstrom and Imogen Fortier understand the key to a savored life—delicious food. Young Joan is just discovering herself as a foodwriter in bustling Los Angeles, while experienced columnist Imogen is settled in her decades-long marriage on Camano Island outside Seattle. When Joan sends a fan letter to Imogen with an enclosed packet of saffron and a recipe, their journey of culinary exploration and soul-deep friendship begins. A long-lost flavor surfaces buried memories, and a quest to make carne asada opens the doors of a sheltered life. Into this beautiful, intimate world comes the ultimate test of their friendship, and of their belief that food and love can sustain us during our darkest hours.</span></i></b></span></p><p><span style="font-family: helvetica;">I love a good epistolary novel and when you add in food and friendship, it sounds like a perfect end-of-summer read to me. I look forward to seeing what delicious dishes that you all are inspired to make!</span></p><p><span style="font-family: helvetica;"><b>To join in this Cook the Books Club round, just read the book, make a dish inspired by your reading, and submit it by our deadline of Saturday, September 30th. </b></span></p><p><span style="font-family: helvetica;"><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: 15.399999618530273px;">Remember that membership in our book club is open to anyone and we hope you will join us by reading these selections and creating inspired recipes. New participants are always welcome and so are returning ones. For more information about participating, click </span><a href="http://cookthebooksclub.blogspot.com/p/guidelines.html" style="color: #b42121; font-size: 15.399999618530273px; text-decoration: none;" target="_blank">here</a><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: 15.399999618530273px;">. </span></span></p><p><span style="font-family: helvetica;">Happy Reading & Cooking!</span></p><div><span style="font-family: helvetica;">Deb<br /><i><a href="http://kahakaikitchen.blogspot.com">Kahakai Kitchen</a></i></span></div>Deb in Hawaiihttp://www.blogger.com/profile/12753889028487254096noreply@blogger.com10tag:blogger.com,1999:blog-8157547851337502081.post-86649698315010128412023-08-02T14:32:00.004-04:002023-08-03T18:35:02.119-04:00Food Americana: The Roundup
<div style="color: #222222;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-YsUpurJUCx3aO8z6BArpGawnVVY1zLcRKJkoXtV0O91ryRez3FZJiKsHAnaDdzvnFN0rbRMTrDSUsK0VXUir9HToe_9uIq0-u0MtU-pBwTF7AE_FKRWMwy4NAdoIeZefnr96uzk_2yCg8XMBzAM1JY_--N4uaMwWdiNSTJm7CvLO73vI5grxmB0p-c/s400/B58FEC82-4589-4850-89AB-776F2C498256.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="259" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-YsUpurJUCx3aO8z6BArpGawnVVY1zLcRKJkoXtV0O91ryRez3FZJiKsHAnaDdzvnFN0rbRMTrDSUsK0VXUir9HToe_9uIq0-u0MtU-pBwTF7AE_FKRWMwy4NAdoIeZefnr96uzk_2yCg8XMBzAM1JY_--N4uaMwWdiNSTJm7CvLO73vI5grxmB0p-c/w259-h400/B58FEC82-4589-4850-89AB-776F2C498256.jpeg" width="259" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div><div><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white;"><div class="separator" style="clear: both; color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><div style="color: #222222; text-align: left;"><span style="font-size: medium; letter-spacing: normal;">It's </span><span style="letter-spacing: 0.2px;">time for the roundup of </span><a href="https://cookthebooksclub.blogspot.com/2023/06/junejuly-selection-food-americana.html" style="letter-spacing: 0.2px;" target="_blank">Cook the Books' Club June-July edition</a><span style="letter-spacing: 0.2px;"> for which we read </span><b style="letter-spacing: 0.2px;">Food Americana</b><span style="letter-spacing: 0.2px;"> </span><span style="font-size: medium; letter-spacing: normal;">by David Page.</span><span style="background-color: transparent;"> </span></div></div></span></span><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white;"><div class="separator" style="clear: both; color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><div style="color: #222222; text-align: left;">As I've done in the past, I will present our club members' contributions as a menu organized in courses. For each dish, I will give you the official information (author, blog name and post title) and a quote from it, a taste: follow the link and read the author's take of the book and how the reading inspired the cooking. </div><div style="color: #222222; text-align: left;"><br /></div>
<div style="color: #222222; text-align: left;">
<b>Cook the Books Club's<i> Food Americana</i>-Inspired Menu</b><span style="background-color: transparent;"> </span></div></div></span></span><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white;"><div class="separator" style="clear: both; color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><div style="text-align: left;"><br /></div></div></span></span><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white;"><div class="separator" style="clear: both; color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><span style="color: #222222;"><div style="text-align: left;">Sandwich:</div></span></div><div style="text-align: center;"><div style="color: #222222; text-align: left;"><b>Smoked Salmon Breakfast Bagel</b> </div><div style="color: #222222; text-align: left;"><span style="background-color: transparent; letter-spacing: 0.2px;"><b>Connecticut-Style Lobster Rolls</b></span></div><div style="color: #222222; text-align: left;"><span style="background-color: transparent; letter-spacing: 0.2px;"><b>Za'atar Bagels </b></span></div></div></div></div></span></span><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white;"><div class="separator" style="clear: both; color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;">
<span style="color: #222222;"><div style="letter-spacing: 0.2px; text-align: left;"><span style="letter-spacing: 0.2px;"><br /></span></div><div style="letter-spacing: 0.2px; text-align: left;"><span style="letter-spacing: 0.2px;">Appetizer:</span></div><div style="text-align: left;"><b style="background-color: transparent; letter-spacing: 0.2px;">Mexican Taquitos </b><span style="background-color: transparent;"> </span><span style="background-color: transparent;"> </span><span style="background-color: transparent;"> </span></div></span></div></span></span><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white;"><div class="separator" style="clear: both; text-align: center;"><span style="color: #222222;"><div style="text-align: left;"><span style="color: #222222;"><div style="color: #222222; font-size: 16px; letter-spacing: 0.2px;"><br /></div><div style="color: #222222; font-size: 16px; letter-spacing: 0.2px;">Main:</div><div style="color: #222222; font-size: 16px; letter-spacing: 0.2px;"><b>Three-Chile Mole</b></div><div style="color: #222222; font-size: 16px; letter-spacing: 0.2px;"><b>BBQ </b></div><div><span style="letter-spacing: 0.2px;"><b>Everything But The Bagel & Nova Salmon Cottage Cheese Bowl</b></span></div><div><span style="letter-spacing: 0.2px;"><b style="font-size: 16px; letter-spacing: 0.2px;">Ethiopian Red Lentil Stew</b></span></div></span></div></span></div></span></span><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white;"><div class="separator" style="clear: both; color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><span style="color: #222222;"><div style="text-align: left;"><span style="letter-spacing: 0.2px;"><br /></span></div><div style="text-align: left;"><span style="letter-spacing: 0.2px;">Dessert:</span></div><div style="letter-spacing: 0.2px; text-align: left;"><span style="background-color: transparent;"><b style="letter-spacing: 0.2px;">No Churn Vanilla Bean Ice Cream</b></span></div><div style="letter-spacing: 0.2px; text-align: left;"><span style="background-color: transparent;"><b style="letter-spacing: 0.2px;">Avocado Sherbet</b></span></div></span></div></span></span><span><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white;">
<div class="p1"><div style="color: #222222; font-family: arial; font-size: 16px; letter-spacing: 0.2px; text-align: left;"><span style="color: #222222;"><br /></span></div><span><div style="color: #222222; font-family: arial; font-size: 16px; letter-spacing: 0.2px; text-align: left;">Make yourself comfortable and enjoy the menu.</div><div style="text-align: left;"><hr style="color: black; font-family: arial; font-size: 16px; letter-spacing: 0.2px;" /><div class="separator" style="clear: both;"><div class="separator" style="clear: both; color: #222222; font-family: arial; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oRhP4PrKMKvWVOrWPjlhggJeVoI3tfTwEX4XmfIfNhyqDJryH8q7gFWkFRHyWw1kpDLi6SvQFNxlwxAxvEajNfxfpdYpyfWqFfBpOdKcjPcVjrd_GplV2YjgUqUGRCBe_U9TtQKhN5al4yTi32xdBTJrHxjWu8zbJpgZtrQjL4QNrDkn_F_3zUTk0Q/s400/bagel.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="383" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oRhP4PrKMKvWVOrWPjlhggJeVoI3tfTwEX4XmfIfNhyqDJryH8q7gFWkFRHyWw1kpDLi6SvQFNxlwxAxvEajNfxfpdYpyfWqFfBpOdKcjPcVjrd_GplV2YjgUqUGRCBe_U9TtQKhN5al4yTi32xdBTJrHxjWu8zbJpgZtrQjL4QNrDkn_F_3zUTk0Q/w383-h400/bagel.jpg" width="383" /></a></div><div class="separator" style="clear: both; color: #222222; font-family: arial; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><br /></div><div class="separator" style="clear: both; color: #222222; font-family: arial; font-size: 16px; letter-spacing: 0.2px; text-align: center;">Wendy of <a href="http://adayinthelifeonthefarm.blogspot.com/">A Day in the Life on the Farm</a> prepared a <a href="https://adayinthelifeonthefarm.blogspot.com/2023/06/food-americana-bagel-breakfast-sandwich.html" target="">Bagel Breakfast Sandwich</a></div><div class="separator" style="clear: both; color: #222222; font-family: arial; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><br /></div><div class="separator" style="clear: both; color: #222222; font-family: arial; font-size: 16px; letter-spacing: 0.2px;">"<span style="letter-spacing: 0.2px;">The food descriptions were remarkable, the history interesting and the personalities of the people who brought and introduced the foods to America were charming. The only problem with this book was that I came back from each walk starving and ate up all the calories I had just burned LOL... </span><span style="letter-spacing: 0.2px;">My recipe was taken from the chapter where we met Russ and Daughters who introduced bagels and lox to New York City. I had everything on hand that I needed for this sandwich that I enjoyed for lunch after my morning walk.</span><span style="letter-spacing: 0.2px;">"</span></div><div class="separator" style="clear: both;"><span><div style="color: #222222; font-family: arial; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><div style="text-align: left;"><hr /></div></div><div class="separator" style="clear: both; color: #222222; font-family: arial; font-size: medium; letter-spacing: normal; text-align: center;"><a href="https://static.wixstatic.com/media/16e7f4_afa1bcc0c3b34c2da8ee2218f9a4a93a~mv2.jpg/v1/fill/w_1480,h_2680,al_c,q_90,usm_0.66_1.00_0.01,enc_auto/16e7f4_afa1bcc0c3b34c2da8ee2218f9a4a93a~mv2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="442" height="640" src="https://static.wixstatic.com/media/16e7f4_afa1bcc0c3b34c2da8ee2218f9a4a93a~mv2.jpg/v1/fill/w_1480,h_2680,al_c,q_90,usm_0.66_1.00_0.01,enc_auto/16e7f4_afa1bcc0c3b34c2da8ee2218f9a4a93a~mv2.jpg" width="354" /></a></div><div class="separator" style="clear: both; color: #222222; font-family: arial; font-size: medium; letter-spacing: normal; text-align: center;"><br /></div><span><div style="text-align: center;"><div class="p1" style="text-align: start;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="p1"><span><div class="p1" style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div class="separator" style="clear: both;"><div class="p3" style="text-align: left;"><span><div style="text-align: center;"><div class="separator" style="clear: both;"><div class="p1" style="color: #222222; font-family: arial; font-size: 16px; letter-spacing: 0.2px; text-align: left;"><div class="p1"><div class="separator" style="clear: both; text-align: center;">Camilla of <a href="https://www.culinarycam.com/">Culinary Cam</a> prepared <a href="https://www.culinarycam.com/post/lobster-rolls" target="">Connecticut-style Lobster Rolls</a></div></div></div><div style="color: #222222; font-family: arial; font-size: 16px; letter-spacing: 0.2px;"><br /></div><div style="color: #222222; font-family: arial; font-size: 16px; letter-spacing: normal; text-align: left;"><span style="color: #222222; font-size: 16px; letter-spacing: 0.2px;">"</span><span style="letter-spacing: 0.2px; text-align: center;">Page details and I already knew there were two distinct kinds of lobster rolls: Maine-style vs. Connecticut-style. After testing both, I realized... I vastly prefer Connecticut lobster rolls!... Maine-style lobster rolls are served cold, tossed in a mixture of mayonnaise, tarragon, celery, and scallions. Served on a buttered, toasted bun, this is the kind of lobster roll you'll likely find most easily. Connecticut-style lobster rolls hold the mayonnaise and bring on the butter. Yep. I'm sold already. Then they are served warm with more butter.</span><span style="letter-spacing: 0.2px;">"</span></div><div style="text-align: left;"><span><span style="color: black; font-family: arial; font-size: 16px; letter-spacing: normal;"><span face="Hind, Helvetica, Arial, sans-serif"><div class="p1"><span style="color: #222222;"><div><div style="text-align: center;"><div class="p1" style="text-align: start;"><div class="separator" style="clear: both;"><div class="p1"><span style="color: #222222;"><div style="text-align: center;"><div class="p1" style="text-align: start;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="p1"><span style="color: #222222;"><div class="p1" style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div class="separator" style="clear: both;"><div class="p3" style="text-align: left;"><span style="color: #222222;"><div style="text-align: center;"><div class="separator" style="clear: both;"><div class="p1" style="text-align: start;"><div style="font-size: 16px; letter-spacing: 0.2px; text-align: center;"><div style="text-align: left;"><hr /></div></div><div class="separator" style="clear: both; text-align: center;"><p style="font-size: 16px; letter-spacing: 0.2px;"></p><div class="separator" style="clear: both;"><a href="https://static.wixstatic.com/media/16e7f4_907570ecaed44eb08121f4d3d4fc5aa4~mv2.jpg/v1/fill/w_1480,h_986,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/16e7f4_907570ecaed44eb08121f4d3d4fc5aa4~mv2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="267" src="https://static.wixstatic.com/media/16e7f4_907570ecaed44eb08121f4d3d4fc5aa4~mv2.jpg/v1/fill/w_1480,h_986,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/16e7f4_907570ecaed44eb08121f4d3d4fc5aa4~mv2.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; font-size: 16px; letter-spacing: 0.2px;"><span style="letter-spacing: 0.2px;">Camilla of </span><a href="https://www.culinarycam.com/" style="letter-spacing: 0.2px;">Culinary Cam</a><span style="letter-spacing: 0.2px;"> </span><span style="letter-spacing: 0.2px;">baked </span><a href="https://www.culinarycam.com/post/zaatar-bagels" style="letter-spacing: 0.2px;" target="_blank">Za'atar Bagels</a><span style="letter-spacing: 0.2px;"> </span></div></div></div></div></div></span></div></div></div></div></div></span></div></div></div></div></div></span></div></div></div></div></div></span></div></span></span><span><span face="Hind, Helvetica, Arial, sans-serif"><div class="p1"><span><div style="text-align: center;"><div class="p1" style="text-align: start;"><div class="separator" style="clear: both;"><div class="p1"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; color: black; font-family: arial; font-size: 16px; letter-spacing: 0.2px; text-align: left;"><span style="color: #222222;"><br /></span></div><div class="separator" style="clear: both; color: black; font-family: arial; font-size: 16px; letter-spacing: 0.2px; text-align: left;"><span style="color: #222222;">"<span style="color: black; letter-spacing: 0.2px;">For this post, I was inspired by Page's discussion of Russ & Daughters in New York. They are 'Not just any bagel. Russ & Daughters makes their own, two-hundred-dozen a day, triple that on holidays, each bagel hand-rolled, boiled, and baked in the traditional way, on burlap-covered wooden planks in a rotating deck oven with six deep shelves...' </span></span><span style="color: #222222;"><span style="color: black; letter-spacing: 0.2px;">Once I got the hang of bagels, I make them about every other week. I've made them with poppy seeds, with salt, with dried cranberries, and more. But the bagel I'm sharing today is my Za'atar-Dusted Bagel.</span>"</span></div><div class="separator" style="clear: both; color: black; font-family: arial; font-size: 16px; letter-spacing: 0.2px; text-align: left;"><span style="color: #222222;"><hr style="color: black; font-size: 16px; letter-spacing: 0.2px;" /><div style="letter-spacing: normal; text-align: center;"><div class="separator" style="clear: both;"><div class="p1" style="font-size: 16px; letter-spacing: 0.2px; text-align: left;"><div class="p1"><div class="separator" style="clear: both; text-align: center;"><a href="https://delawaregirleats.typepad.com/.a/6a01761515f782970c02c1a6cd8316200b-800wi" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="722" data-original-width="800" height="361" src="https://delawaregirleats.typepad.com/.a/6a01761515f782970c02c1a6cd8316200b-800wi" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Cathy of <a href="http://delawaregirleats.typepad.com/blog/">Delaware Girl Eats</a> baked an <a href="https://delawaregirleats.typepad.com/blog/2023/07/mexican-taquitos-make-yummy-snacks.html" target="">Mexican Taquitos</a> (El Indio's Specialty)</div></div></div><div style="font-size: 16px; letter-spacing: 0.2px;"><br /></div><div style="text-align: left;"><span style="color: #222222; font-size: 16px; letter-spacing: 0.2px;">"</span><span><span style="letter-spacing: 0.2px;">I’m awfully fond of Mexican cuisine and seek out the real deal when I’m in a part of the country where it’s truly authentic, in other words not along the East Coast. This is how I ended up at the <i>El Indio Restaurant</i> in San Diego which has been in business for over 80 years... they do indeed offer masterful Mexican food. So when I read <i>Food Americana</i> and saw in the chapter 'Mexican Food in the US' that this restaurant was highlighted, I read avidly about the history of the place and its long-time owner/operators who produce 'authentic Mexican food.</span><span style="color: black;"><span style="letter-spacing: 0.2px;">"</span></span></span></div></div></div></span></div><div class="separator" style="clear: both; text-align: left;"><span><div style="color: black; font-family: arial; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><div class="p1"><div style="text-align: left;"><hr /><div class="separator" style="clear: both; text-align: center;"></div></div></div></div><div><span style="color: black; font-family: arial; font-size: 16px; letter-spacing: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://static.wixstatic.com/media/16e7f4_271b7479cf2245cebf9148fc2794e541~mv2.jpg/v1/fill/w_1480,h_1110,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/16e7f4_271b7479cf2245cebf9148fc2794e541~mv2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://static.wixstatic.com/media/16e7f4_271b7479cf2245cebf9148fc2794e541~mv2.jpg/v1/fill/w_1480,h_1110,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/16e7f4_271b7479cf2245cebf9148fc2794e541~mv2.jpg" width="400" /></a></div><br /></span><span><span face="Hind, Helvetica, Arial, sans-serif"><div class="p1"><span><div style="text-align: center;"><div class="p1" style="text-align: start;"><div class="separator" style="clear: both;"><div class="p1"><span><div style="text-align: center;"><div class="p1" style="text-align: start;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="p1"><span><div class="p1" style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div class="separator" style="clear: both;"><div class="p3" style="text-align: left;"><span><div style="text-align: center;"><div class="separator" style="clear: both;"><div class="p1" style="text-align: start;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; color: black; font-family: arial; font-size: 16px; letter-spacing: 0.2px;"><span style="letter-spacing: 0.2px;">Camilla of </span><a href="https://www.culinarycam.com/" style="letter-spacing: 0.2px;">Culinary Cam</a><span style="letter-spacing: 0.2px;"> </span><span style="letter-spacing: 0.2px;">prepared </span><a href="https://www.culinarycam.com/post/3chile-mole" style="letter-spacing: 0.2px;" target="_blank">Tree-Chile Mole</a><span style="letter-spacing: 0.2px;"> </span></div><div class="separator" style="clear: both; color: black; font-family: arial; font-size: 16px; letter-spacing: 0.2px;"><span style="letter-spacing: 0.2px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span><div class="separator" style="clear: both; color: black; font-family: arial; font-size: 16px; letter-spacing: 0.2px;">"Mole just means sauce - a sauce made with chiles. And Cesario Ruiz of <i>My Mom's Mole</i> likened it to curry. 'It's a like a Mexican curry. You know, every cook has a different way of making it and each curry tastes different', Ruiz said. 'And you can taste the time, love, and passion in each one.' <span style="letter-spacing: 0.2px;">'This is a big process', he says. 'You have to fry each ingredient one by one. In the end, you blend.' (<i>Food Americana</i>) </span><span style="letter-spacing: 0.2px;">This definitely takes time and I have tried to streamline the process by grouping them as they are prepared. Then they all come together in the end."</span></div><div class="separator" style="clear: both;"><span><div style="color: black; font-family: arial; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><hr style="text-align: left;" /></div><div class="separator" style="clear: both; color: black; font-family: Times; font-size: 16px; letter-spacing: normal; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQHsiE2ouoGlp-_pl3RDirF0TwyDZe7sb_CjV0xO3oNsz6hdh1GiCXiI4AMTJ7s-MsrCL3C498JUWIntJQpiGGKY6mpfoNKX9Xn5fS6xCLl4jNjna8qx1rgQZ6-b0aoiEQarPBr_0J_rMKzm7i2OTzowdWTcxPHocNOn3jrZTMzUtQa4ZBT4m663RjlY3/s400/IMG_1780.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="300" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQHsiE2ouoGlp-_pl3RDirF0TwyDZe7sb_CjV0xO3oNsz6hdh1GiCXiI4AMTJ7s-MsrCL3C498JUWIntJQpiGGKY6mpfoNKX9Xn5fS6xCLl4jNjna8qx1rgQZ6-b0aoiEQarPBr_0J_rMKzm7i2OTzowdWTcxPHocNOn3jrZTMzUtQa4ZBT4m663RjlY3/w300-h400/IMG_1780.jpg" width="300" /></a></div><div class="separator" style="clear: both; color: black; font-family: arial; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><br /></div><div class="separator" style="clear: both; color: black; font-family: arial; font-size: 16px; letter-spacing: 0.2px; text-align: center;">Claudia of <a href="http://honeyfromrock.blogspot.com/">Honey from Rock</a> prepared <a href="https://honeyfromrock.blogspot.com/2023/07/a-good-bbq-for-food-americana.html">A Good BBQ</a></div><br style="font-family: Times; letter-spacing: normal; text-align: center;" /><div class="p1" style="color: black; font-family: arial; font-size: 16px; letter-spacing: normal;"><span style="color: #222222; font-size: 16px; letter-spacing: 0.2px;">"</span><span style="letter-spacing: 0.2px;"><span style="letter-spacing: normal;">I decided to go with BBQ as my inspired dish from the book, or from life anyway. Bob was asked to do the grilling honors on Father's Day and I made the barbecue sauce. This sauce has a double purpose, getting grass-fed steaks tender and tasty. We had opened a ripe (we thought) pineapple, which as it turned out was on the tart side. Perfect I thought for helping to tenderize the meat. Pineapple has an enzyme in it called bromelain, found in the flesh of the pineapple and in the juice as well. Bromelain is a fast-working meat tenderizer that is great for tough cuts of steak. But you don't want to leave it too long, as the meat could end up on the mushy side. Good thing the coals didn't take any longer to get ready!</span>"</span></div><div class="p1"><span><hr style="color: #222222; font-family: arial; font-size: 16px; letter-spacing: 0.2px;" /><div class="p1"><span><div><div class="p1" style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div class="separator" style="clear: both;"><div style="color: #222222; font-family: arial; font-size: 16px; letter-spacing: 0.2px;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxg2J2f8oBxQNS_GIileZwBTN7hY7hRM_8OZETpU3siJahBeuFy48LOAkxZuE39QAVAo2bTqukkZLlinEQov9j5rOASscurMHz9dweamwGH6D7RRSDjez_owhwutMcVZXInOjCPNaJzlRbTHLFDvp_QTKbc5F4M6_0hCsihHF50Ws1kL6rXi55unX2PdE/s800/FC47411D-0302-42BA-ADB6-132A4CB1F7D7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="605" data-original-width="800" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxg2J2f8oBxQNS_GIileZwBTN7hY7hRM_8OZETpU3siJahBeuFy48LOAkxZuE39QAVAo2bTqukkZLlinEQov9j5rOASscurMHz9dweamwGH6D7RRSDjez_owhwutMcVZXInOjCPNaJzlRbTHLFDvp_QTKbc5F4M6_0hCsihHF50Ws1kL6rXi55unX2PdE/w400-h303/FC47411D-0302-42BA-ADB6-132A4CB1F7D7.jpg" width="400" /></a></div><div class="separator" style="clear: both;"><br /></div></div><div><div class="separator" style="clear: both; color: #222222; font-family: arial; font-size: 16px; letter-spacing: 0.2px;">Deb of <a href="http://kahakaikitchen.blogspot.com/">Kahakai Kitchen</a> prepared <br /><a href="http://kahakaikitchen.blogspot.com/2023/07/everything-but-bagel-nova-salmon.html">Everything But the Bagel & Nova Salmon Cottage Cheese Bowl</a></div><div class="p2" style="color: #222222; font-family: arial; font-size: 16px; letter-spacing: 0.2px;"><br /></div><div class="p3" style="text-align: left;"><span style="caret-color: rgb(15, 17, 17); color: #0f1111; font-family: helvetica; font-size: 15.4px; letter-spacing: normal;">As a creator and producer of Diners, Drive-Ins, and Dives, Page knows how to keep it interesting and I'd recommend this book to any foodie looking for a good read. </span><span style="color: #0f1111; font-family: helvetica;"><span style="caret-color: rgb(15, 17, 17); font-size: 15.4px;">…</span><span style="font-size: 15.4px;">Although my new job has me working from home which lessens my commute, it also means that I need to come up with quick and easy, healthy home lunches. A new favorite way to get lots of protein is making cottage cheese bowls. Cottage cheese has had a big comeback this year and has become the cauliflower of the healthy eating world. I decided to take inspiration from the chapter on bagels and make a bowl with Nova salmon and everything but the bagel-spiced cottage cheese, along with some other toppings that might be found on a bagel and some Everything But the Bagel Chips. </span></span></div></div></div></div></div></div></div></span></div><div class="p1" style="color: #222222; font-family: Times; font-size: 16px; letter-spacing: normal;"><span><span><div style="font-family: arial; font-size: 16px; letter-spacing: 0.2px;"><div class="p1" style="text-align: center;"><div style="text-align: left;"><hr style="text-align: center;" /><div style="text-align: center;"><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><a href="https://briciole.typepad.com/.a/6a00d835508b1869e202c1b2592209200d-500wi" style="letter-spacing: 0.2px; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="618" data-original-width="500" height="400" src="https://briciole.typepad.com/.a/6a00d835508b1869e202c1b2592209200d-500wi" width="324" /></a></div></div><br /></div></div></div></div><div class="p1"><div style="color: black; font-family: arial;"><span style="color: #222222;"><span style="letter-spacing: 0.2px;"><div class="separator" style="clear: both; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><div class="separator" style="clear: both;"><span style="letter-spacing: 0.2px;">Simona of </span><a href="http://www.pulcetta.com/" style="letter-spacing: 0.2px;">briciole</a><span style="letter-spacing: 0.2px;"> (your host) </span><span style="letter-spacing: 0.2px;">prepared <a href="https://www.pulcetta.com/2023/07/recipe-ethiopian-red-lentil-stew.html">Ethiopian Red Lentil Stew</a><br /></span></div><div><span style="letter-spacing: 0.2px;"><br /></span></div></div></span></span></div><div><span style="color: #222222; font-family: arial; font-size: medium;"><span style="letter-spacing: 0.2px;">"</span></span><span style="color: #222222;"><span style="font-family: arial;"><span style="letter-spacing: 0.2px;">[T]he reading got me thinking about how living in the U.S. has brought me into contact with cuisines from around the world, of which the Ethiopian one is a favorite. So I decided to make a favorite dish among those that are served at Ethiopian restaurants when you order the vegetarian combo, which consists of an injera (the traditional flat bread made with teff flour) spread on a large plate and topped with small mounds of various dishes, one of which is Misir Wot (or Misir Wat), a spicy red lentil stew.</span></span></span><span style="color: #222222; font-family: arial; font-size: medium; letter-spacing: 0.2px;">"</span></div></div></span></span></div></span></div></span></div></span></div></div></div></div></div></span></div></div></div></div></div></span></div></div></div></div></div></span></div></div></div></div></span></div></span></span></div></span></div></div></div></div></div></div></span></div></span></span></span></div></div></div></span></div></div></div></div></div></span></div></div></div></div></div></span></span></div></div></div><div style="color: #222222; font-family: arial; text-align: left;"><div style="text-align: center;"><div class="p1" style="text-align: start;"><hr style="color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;" /><div class="separator" style="clear: both; color: black; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><span style="color: #222222;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkg2fD1eTJe44pEzhvTYiZOTFO4Z1qQnpU9J2_o_auU_Mv7Bqtwx6mclxfixhT1PIuzwb1bIeOxMOJMd8KcDgr7N5C6KJTqt_EXyYeBPGBdzVO52d1X43zFBD5XlsbnTnTHEXrdzXk6fThcfgkN7O16cyO1DkmvTCv0Hw1CEcLR-63wynp0DYYMwSgfq1/s640/savingPNG.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkg2fD1eTJe44pEzhvTYiZOTFO4Z1qQnpU9J2_o_auU_Mv7Bqtwx6mclxfixhT1PIuzwb1bIeOxMOJMd8KcDgr7N5C6KJTqt_EXyYeBPGBdzVO52d1X43zFBD5XlsbnTnTHEXrdzXk6fThcfgkN7O16cyO1DkmvTCv0Hw1CEcLR-63wynp0DYYMwSgfq1/w320-h400/savingPNG.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div class="separator" style="clear: both; color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;">Amy of <a href="https://www.amyscookingadventures.com/">Amy's Cooking Adventures</a> made <a href="https://www.amyscookingadventures.com/2023/07/no-churn-vanilla-bean-ice-cream.html" target="">No Churn Vanilla Bean Ice Cream</a> </div><div class="separator" style="clear: both;"><span style="color: #222222; font-size: 16px; letter-spacing: 0.2px;"><br />"I</span><span style="letter-spacing: 0.2px;"> decided to take inspiration from the ice cream section. I have a feeling that the ice cream chapter would have a strong opinion about no churn ice cream and its air content (but they were in to super weird flavors). However, no churn is what I have since I’m not willing to buy an ice cream machine at this time. I’ve made several different no churn ice creams, but I've never made the classic: vanilla! </span><span style="letter-spacing: 0.2px;">As always, no churn ice cream is silky smooth with a great punch of flavor from the vanilla bean."</span></div></div></div></div></span></div></span></span><div class="p1"><hr style="color: #222222; font-family: arial; font-size: 16px; letter-spacing: 0.2px;" /><div class="p1"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><span style="color: #222222;"><div style="text-align: center;"><div style="font-family: arial; font-size: 16px; letter-spacing: 0.2px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbqORS-BxSAi4szZT83KCooeFjn9DSq8oMnnHhH2IxHQ8iTy7qncw5UWBKm_e1PT5w90VMQ_ZTTh_-Qg1kybml1hI7sJu-lg8qkvwu6-3O5bo48eoamipvnEVAgoOWt53zDaom2M0H__Tmn5O-BQ6H69xdCigf00BrWKD-iiIprnlT5K__eoVdyDSGWEE/s768/20230728_113556-768x576.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="768" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbqORS-BxSAi4szZT83KCooeFjn9DSq8oMnnHhH2IxHQ8iTy7qncw5UWBKm_e1PT5w90VMQ_ZTTh_-Qg1kybml1hI7sJu-lg8qkvwu6-3O5bo48eoamipvnEVAgoOWt53zDaom2M0H__Tmn5O-BQ6H69xdCigf00BrWKD-iiIprnlT5K__eoVdyDSGWEE/w400-h300/20230728_113556-768x576.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="white-space: pre;">Debra of </span><a href="http://eliotseats.com/">Eliot's Eats</a><span style="white-space: pre;"> prepared <a href="http://eliotseats.com/2023/07/28/food-americana-for-cook-the-books/">Avocado Sherbet</a></span></div><div class="p1" style="text-align: left;"><span><span style="font-family: arial;"><span style="letter-spacing: 0.2px;"><br /></span></span></span></div><div class="p1" style="text-align: left;"><span><span style="font-family: arial;"><span style="letter-spacing: 0.2px;">"I really enjoyed learning about the history [of ice cream]. Apparently the ice cream cone 'became a sensation at the World’s Fair of 1904 and kicked off a boom in ice cream consumption nationwide' (196)... </span></span><span style="font-family: arial; letter-spacing: 0.2px;">Maybe the most surprising history and testimony to ice cream’s restorative powers, came during WWII: “'t was considered so important for America’s troops to get ice cream during World War Two that an ice cream manufacturing plant was set up on a barge in the South Pacific. Military doctors prescribed ice cream to help soldiers recover from combat fatigue' (196)... </span><span style="color: black; font-family: arial; letter-spacing: 0.2px;">I decided to try a weird recipe that my sister found in a retro cookbook mom had when we were growing up: Avocado Sherbet."</span></span></div></div></span></div></div></div></div><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white;"><div style="color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><div class="p1"><div style="text-align: left;"><div style="text-align: center;">
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<div class="separator" style="clear: both; color: #222222; text-align: center;"><span style="text-align: left;">A great Thank you! to everyone who joined in this edition of Cook the Books.</span></div></div></div></div><div style="text-align: center;"><div class="p3" style="text-align: left;"><div class="p1">
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I believe all the submissions I have received are presented in the roundup. If you find anything missing or in need of amendment anywhere in the roundup, please do let me know.</div>
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And now, I’ll pass the baton to </span><span style="color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;">Deb of </span><a href="http://kahakaikitchen.blogspot.com/" style="color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;">Kahakai Kitchen</a><span style="color: #222222;"><span style="letter-spacing: 0.2px;"> who is hosting the August-September edition in which we are reading the novel <b>Love & Saffron </b>by Kim Fay</span></span><span style="color: #222222; font-size: 16px; letter-spacing: 0.2px;">.</span></div>
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<i>Arrivederci a presto!</i></div>
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Simona, of <a href="https://www.pulcetta.com/" target="_blank">briciole<br /></a></div>
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</span></span></div>Simona Carinihttp://www.blogger.com/profile/10621645217450504400noreply@blogger.com8tag:blogger.com,1999:blog-8157547851337502081.post-29824327560838824172023-06-25T15:53:00.002-04:002024-02-03T07:06:54.140-05:00Announcement: Our Next Four Selections<p><span style="background-color: white; color: #222222; font-family: arial;">It's that time of our virtual book club's cycle when we unveil the next four selections, books selected by the co-hosts to (hopefully) delight and inspire you. Ready? Let's go!</span></p><div dir="ltr" style="text-align: left;" trbidi="on"><div style="background-color: white;"><div style="color: #222222;"><span style="font-family: arial;"><span face=""arial" , sans-serif">Deb (<a href="http://kahakaikitchen.blogspot.com/" target="_blank">Kahakai Kitchen</a>) opens the series with <a href="https://www.amazon.com/Love-Saffron-Novel-Friendship-Food/dp/0593419359/" rel="nofollow" target="_blank">Love & Saffron: A Novel of Friendship, Food and Love</a> by Kim Fay </span><span style="color: black;"><span style="caret-color: rgb(0, 0, 0); text-size-adjust: auto;">(February 2022)</span> for the August / September 2023 edition</span></span></div><div style="color: #222222;"><span style="font-family: arial;"><span style="color: black;"><br /></span></span></div><div><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkO8uXi808yzlSzW21ZgrdEmn7F2qcgCO2Vhc0gEKAoBqdwVLJhLDuPtnzUd2vxO_9Mvrx8LoDyXha5U9rniS4zcSOAUE76OucxdiC7CHQbZCit6DYhQbA6h4qJTaAm3a5pflcprNhyp4Kj0aPXNEk5RKl-CpWOtEfTbhfyGFfAin4smXWD05FlEnwI4/s518/LoveSaffron.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="518" data-original-width="352" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkO8uXi808yzlSzW21ZgrdEmn7F2qcgCO2Vhc0gEKAoBqdwVLJhLDuPtnzUd2vxO_9Mvrx8LoDyXha5U9rniS4zcSOAUE76OucxdiC7CHQbZCit6DYhQbA6h4qJTaAm3a5pflcprNhyp4Kj0aPXNEk5RKl-CpWOtEfTbhfyGFfAin4smXWD05FlEnwI4/w271-h400/LoveSaffron.png" width="271" /></a></div><div><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; color: #222222; text-align: center;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">I am so busy lately that picking a short book for our August / September selection seemed like a great idea, and at 240 pages, <i>Love & Saffron: A Novel of Friendship, Food, and Love</i> fits that description. But what really sold me on it was all the great reviews I have been seeing and that it is told in letters. I do love a good epistolary novel!</div><div><br /></div></div><div class="separator" style="clear: both;"><span style="color: #222222;">From the Publisher:</span></div><div class="separator" style="clear: both;"><span style="color: #222222;"></span></div><blockquote><div class="separator" style="clear: both;"><span style="color: #222222;">In the vein of the classic <i>84, Charing Cross Road</i>, this witty and tender novel follows two women in 1960s America as they discover that food really does connect us all, and that friendship and laughter are the best medicine.</span></div><div class="separator" style="clear: both;"><span style="color: #222222;"><br /></span></div><div class="separator" style="clear: both;"><span style="color: #222222;">When twenty-seven-year-old Joan Bergstrom sends a fan letter—as well as a gift of saffron—to fifty-nine-year-old Imogen Fortier, a life-changing friendship begins. Joan lives in Los Angeles and is just starting out as a writer for the newspaper food pages. Imogen lives on Camano Island outside Seattle, writing a monthly column for a Pacific Northwest magazine, and while she can hunt elk and dig for clams, she’s never tasted fresh garlic--exotic fare in the Northwest of the sixties. As the two women commune through their letters, they build a closeness that sustains them through the Cuban Missile Crisis, the assassination of President Kennedy, and the unexpected in their own lives.</span></div><div class="separator" style="clear: both;"><span style="color: #222222;"><br /></span></div><div class="separator" style="clear: both;"><span style="color: #222222;">Food and a good life—they can’t be separated. It is a discovery the women share, not only with each other, but with the men in their lives. Because of her correspondence with Joan, Imogen’s decades-long marriage blossoms into something new and exciting, and in turn, Joan learns that true love does not always come in the form we expect it to. Into this beautiful, intimate world comes the ultimate test of Joan and Imogen’s friendship—a test that summons their unconditional trust in each other. A brief respite from our chaotic world, <i>Love & Saffron</i> is a gem of a novel, a reminder that food and friendship are the antidote to most any heartache and that human connection will always be worth creating.</span> </div></blockquote><blockquote><div class="separator" style="clear: both;"><span style="color: #222222;">With inspiration like <i>Creamy risotto alla Milanese. Mussels in a hot, buttery broth. Chicken spiced with cinnamon and cloves</i>. Joan Bergstrom and Imogen Fortier understand the key to a savored life—delicious food.</span></div></blockquote><div class="separator" style="clear: both;"><span style="color: #222222;">I look forward to seeing what we can create from this one!</span></div></span></div></div></div><p><span style="font-family: arial;">Deb, Kahakai Kitchen</span></p>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="color: #222222; font-family: arial;">Deadline for contributing your post is </span><b style="color: #222222; font-family: arial;">Saturday, September 30, 2023</b></div>
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<span style="font-family: arial;"><span><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , sans-serif">For the</span></span><span face=""arial" , sans-serif"> October / November 2023 edition, </span><span face=""arial" , sans-serif">Claudia (<a href="http://honeyfromrock.blogspot.com/" target="_blank">Honey from Rock</a>) chose <a href="https://www.penguinrandomhouse.com/books/534060/the-city-bakers-guide-to-country-living-by-louise-miller/" rel="nofollow" target="_blank">The City Baker's Guide to Country Living</a> by Louise Miller (February 2021)</span></span></span></div><div style="color: #222222;"><span style="font-family: arial;"><span><span face=""arial" , sans-serif"><br /></span></span></span></div><div style="color: #222222;"><span style="font-family: arial;"><span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwegBI6qHzKn7G7-iBtBfPWkJHkQmDK6AKHSlSYSf4dtMdLb4rFIt2Q2nrBPhyxZZ_qEFZZX1sz9dXSK6mCiAEuEx34b3UbqMdXEni4UyZkubYRu9llGRSlHIH0vhxb1CIp-U624n2xkHvK69H9qmqFw8ASFiCsYaUJPMOONPFXRlEbr6P6rej0obybI/s2560/GuideToCountryLiving.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2560" data-original-width="1692" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwegBI6qHzKn7G7-iBtBfPWkJHkQmDK6AKHSlSYSf4dtMdLb4rFIt2Q2nrBPhyxZZ_qEFZZX1sz9dXSK6mCiAEuEx34b3UbqMdXEni4UyZkubYRu9llGRSlHIH0vhxb1CIp-U624n2xkHvK69H9qmqFw8ASFiCsYaUJPMOONPFXRlEbr6P6rej0obybI/w265-h400/GuideToCountryLiving.jpeg" width="265" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="caret-color: rgb(0, 0, 0);">
I just heard about this novel so haven't read it yet, but am looking forward to getting into the book along with you all. From the reviews, it sounded the double horn, foodie fiction, with good plot and character driven writing. </span></span></span></div><div style="color: #222222;"><span style="font-family: arial;"><span><span style="caret-color: rgb(0, 0, 0);"><br /></span></span></span></div><div style="color: #222222;"><span style="font-family: arial;"><span><span style="caret-color: rgb(0, 0, 0);">From the Publishers Weekly: </span></span></span></div><div style="color: #222222;"><span style="font-family: arial;"><span><span style="caret-color: rgb(0, 0, 0);"><blockquote>At the outset of Miller's endearing debut, 32-year-old pastry chef Olivia Rawlings loses her job after she drops a tray of baked Alaska and starts a fire at the prestigious Boston club where she works. In need of comfort, she heads to Guthrie, Vt., to visit her best friend, Hannah Doyle, who lands her a job at the nearby Sugar Maple, a picturesque inn owned by the stern yet protective Margaret Hurley. As Olivia adjusts to her new life, her growing attachment to Margaret's friends, the McCrackens-especially Martin, the fiddle-playing son-prompts her return to banjo and folk music. But even as she settles in and joins a contra dance band, she struggles to navigate the secrets, gossip, and long-held animosities that animate the town. </blockquote><blockquote>Miller, a pastry chef herself, writes about food with vivid detail, but her rhythmic prose is even crisper when her interests converge: "From the stage you could see the lattice pattern the dances made, the couples weaving in and out like fluted strips of piecrust." Miller also excels at characterization, revealing her protagonist's complex pasts in subtle ways. Even minor characters such as Alfred, Olivia's coworker at the Sugar Maple, and Henry, the ailing McCracken patriarch, are sharply drawn and memorable. Throughout, the novel's empathetic spirit and unhurried pace allow it to grapple with grief, family, and belonging, while keeping the focus on Olivia's difficult decisions.</blockquote></span></span></span></div></div><div style="text-align: left;"><span style="color: #222222; font-family: arial;"><p>Claudia, Honey From Rock</p></span></div><div style="text-align: left;"><span style="color: #222222; font-family: arial;">Deadline for contributing your post is </span><span class="aBn" data-term="goog_1075479003" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; border-bottom: 1px dashed rgb(204, 204, 204); color: #222222; font-family: arial; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;"><b>Thursday, November 30, 2023</b></span></span></div>
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<span style="color: #222222; font-family: arial;"><span face=""arial" , sans-serif" style="color: #222222;">For the December 2023 / January 2024 edition, Debra (<a href="http://eliotseats.com/" target="_blank">Eliot's Eats</a>) has chosen <a href="https://www.amazon.com/Undercooked-Become-Navigator-Maybe-Thats/dp/0593240790/" rel="nofollow" style="white-space-collapse: preserve;" target="_blank">Undercooked: How I Let Food Become My Life Navigator and How Maybe That's a Dumb Way to Live</a><span style="color: black; white-space-collapse: preserve;"> by </span></span></span><span style="font-family: arial; white-space-collapse: preserve;">Dan Ahdoot</span><span style="color: #222222; font-family: arial;"> (March 2023)</span></div><div><span style="color: #222222; font-family: arial;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBuEh-uHYfRtwImoISmaGUMxzZA6T6aN4nql120Zksc_wwqJk-PzIjOjpbqfTgheNnxQIwcYxAYyteKNNtLGCVO7g20Jp0DTuSdLBgYG2TlB57gnGxRlU37CB39jGpFVlA3uHK5Effw5B7Unwv_MA6q7_LLAwO392ZX01LCmdGpDu7WGETkAyJJey10Q/s499/Undercooked.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="333" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBuEh-uHYfRtwImoISmaGUMxzZA6T6aN4nql120Zksc_wwqJk-PzIjOjpbqfTgheNnxQIwcYxAYyteKNNtLGCVO7g20Jp0DTuSdLBgYG2TlB57gnGxRlU37CB39jGpFVlA3uHK5Effw5B7Unwv_MA6q7_LLAwO392ZX01LCmdGpDu7WGETkAyJJey10Q/w268-h400/Undercooked.jpg" width="268" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-variant-east-asian: normal; font-variant-numeric: normal; text-align: left; text-size-adjust: auto; vertical-align: baseline;"><span style="white-space-collapse: preserve;">While I was traveling recently, I heard the “<a href="https://www.splendidtable.org/episode/2023/05/26/eating-with-funny-people" rel="nofollow" target="_blank">Eating with Funny People</a>” episode of <i>Splendid Table</i>. Comedian Dan Ahdoot and his new book were featured. Ahdoot’s book is a compilation of essays regarding his connection with food and his family and his relationships. In the Splendid Table episode he relates the time he visited a 5-star Michelin restaurant and sent the risotto back.
I’ve read everything that was available in the sample preview and have enjoyed it thus far! In the introduction Ahdoot sets the premise: </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-variant-east-asian: normal; font-variant-numeric: normal; text-align: left; text-size-adjust: auto; vertical-align: baseline;"><blockquote><span style="white-space-collapse: preserve;">When most people say they have an unhealthy relationship with food, they mean they eat too much of it or too little. When I say I have an unhealthy relationship with food, I mean it’s what gives my life meaning. That’s a really dumb way to live your life, as the stories in this book will attest to.
</span></blockquote><p>I have never heard of Ahdoot, but apparently he is mildly famous. Besides being a comic headliner, he is a frequent guest on <i>The Tonight Show</i>, and is currently acting on Netflix’s <i>Cobra Kai</i>. Ahdoot also hosted Food Network’s <i>Raid the Fridge</i>. </p></span></div></div><div><div style="color: #222222;"><span style="font-family: arial;">
<span face="arial, sans-serif" style="color: #222222;">Debra, Eliot's Eats</span><br />
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<span face=""arial" , sans-serif" style="color: #222222;"><span face=""arial" , "helvetica" , sans-serif">Deadline for contributing your post is </span><span class="aBn" data-term="goog_1075479003" face=""arial" , "helvetica" , sans-serif" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; border-bottom: 1px dashed rgb(204, 204, 204); position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;"><b>Wednesday, January 31, 2024</b></span></span></span></span></div>
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To round up the list of selections, for the February / March 2024 edition Simona (<a href="http://www.pulcetta.com/" target="_blank">briciole</a>) chose the graphic novel <a href="https://www.lucyknisley.com/products/relish" target="_blank">Relish: My Life in the Kitchen</a> by Lucy Knisley (April 2013)</span></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; color: #222222; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIxiy7xDSyX9p4yl0HQ_Qui8lFnzDvmIOvC54qW9xC--Ixdq-pbMUgFiCxTUb6rNflEjPOte5AdXCazgJkHnx1EWhNaLPFzjAD6waBw3fv4rWA0etnQ53992W-zZlnosDkcy22cPQPGFP9wuzgylcnuPdNU5l7lhOErJ7OYLMJi0lRPAwOHIQDaY5-h8/s1063/relish-cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="750" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIxiy7xDSyX9p4yl0HQ_Qui8lFnzDvmIOvC54qW9xC--Ixdq-pbMUgFiCxTUb6rNflEjPOte5AdXCazgJkHnx1EWhNaLPFzjAD6waBw3fv4rWA0etnQ53992W-zZlnosDkcy22cPQPGFP9wuzgylcnuPdNU5l7lhOErJ7OYLMJi0lRPAwOHIQDaY5-h8/w283-h400/relish-cover.jpg" width="283" /></a></div><br /><div class="separator" style="clear: both; color: #222222; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #222222; font-family: arial;"><span style="text-align: center;">A recent comment on our <a href="http://cookthebooksclub.blogspot.com/p/suggested.html" target="_blank">Suggested Reading</a> page written by Deb of <a href="https://readerbuzz.blogspot.com/" target="_blank">Readerbuzz</a> included a title that caught my attention. When I checked the details, I saw that it is a graphic novel, so something a bit different. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #222222; font-family: arial;"><span style="text-align: center;"><br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #222222; font-family: arial;"><span style="text-align: center;">From the author's website:</span></span></div><div class="separator" style="clear: both; text-align: left;"><blockquote><span style="color: #222222; font-family: arial;">In her forthright, thoughtful, and funny memoir, Lucy traces key episodes in her life thus far, framed by what she was eating at the time and lessons learned about food, cooking, and life. Each chapter is bookended with an illustrated recipe—many of them treasured family dishes, and a few of them Lucy's original inventions.</span> </blockquote><blockquote><span style="color: #222222; font-family: arial; text-align: center;">A welcome read for anyone who ever felt more passion for a sandwich than is strictly speaking proper, <i>Relish</i> is a graphic novel for our time: it invites the reader to celebrate food as a connection to our bodies and a connection to the earth, rather than an enemy, a compulsion, or a consumer product. </span></blockquote></div><div class="separator" style="clear: both; color: #222222; text-align: left;"><span style="font-family: arial; text-align: center;">I'm looking forward to reading outside my habits' boundaries. </span></div></div></div><div style="color: #222222;"><span style="font-family: arial;"><br /></span></div><div style="color: #222222;"><span style="font-family: arial;">
Simona, briciole<br />
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Deadline for contributing your post: <b>Sunday, March 31, 2024.</b></span></div>
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Remember that membership in our book club is open to anyone and we hope you will join us by reading these selections and creating inspired recipes. For more information about participating, click <a href="http://cookthebooksclub.blogspot.com/p/guidelines.html" target="_blank">here</a>. </span></div>
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As always, specific announcement posts can be found at Cook the Books at the beginning of each two-month period and the current selection is always shown on the right side of the homepage.</span></div>
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To recap:</span></div>
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<div style="color: #222222;"><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkO8uXi808yzlSzW21ZgrdEmn7F2qcgCO2Vhc0gEKAoBqdwVLJhLDuPtnzUd2vxO_9Mvrx8LoDyXha5U9rniS4zcSOAUE76OucxdiC7CHQbZCit6DYhQbA6h4qJTaAm3a5pflcprNhyp4Kj0aPXNEk5RKl-CpWOtEfTbhfyGFfAin4smXWD05FlEnwI4/s518/LoveSaffron.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="518" data-original-width="352" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkO8uXi808yzlSzW21ZgrdEmn7F2qcgCO2Vhc0gEKAoBqdwVLJhLDuPtnzUd2vxO_9Mvrx8LoDyXha5U9rniS4zcSOAUE76OucxdiC7CHQbZCit6DYhQbA6h4qJTaAm3a5pflcprNhyp4Kj0aPXNEk5RKl-CpWOtEfTbhfyGFfAin4smXWD05FlEnwI4/w217-h320/LoveSaffron.png" width="217" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeck0yLp2UdaXJTMR7r_YErqajqk8mcL_MT37RxPIUDhT1ziPiNPcZ9wNKZdVGELaLRtwrNWLJTsKgmMMcJCXR3BwmgAx-ZJiBtCY33V2E_WTmnHo7K16pqtqjS5TeRezADxvIgiMT5YLCt2m-w0bkiDhAOkCD_z14blmIctAuqFOSGSC11XtpeT0D/s322/MissCecily.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>August / September 2023: <i style="font-weight: bold;">Love & Saffron</i> by Kim Fay</span><span style="font-family: arial;"><span style="color: black;"> </span>(hosted by Deb at Kahakai Kitchen)</span></div><div><div style="color: #222222;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , sans-serif"><br /></span></span></span></div><div style="color: #222222;"><br /></div>
<div style="background-color: white;"><div class="separator" style="clear: both; color: #222222; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi9C4PEvRQsRwGmRdXbKJ2uFrP-hw0KjyaMwXPwUK6BJKQRqoGgPof17LLCFPb-W4o0sSuE6HB054aXElaekxDILck0BxX2L0Tvoijc60Bn09a8b9_JjhWZmyYVdBu-opcxBnDd_v6Xpm0lVhCDDoxb3Tpy5u7LASKiE3MhNOHmnEf7km-iHDoHRTaVCA=s500" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwegBI6qHzKn7G7-iBtBfPWkJHkQmDK6AKHSlSYSf4dtMdLb4rFIt2Q2nrBPhyxZZ_qEFZZX1sz9dXSK6mCiAEuEx34b3UbqMdXEni4UyZkubYRu9llGRSlHIH0vhxb1CIp-U624n2xkHvK69H9qmqFw8ASFiCsYaUJPMOONPFXRlEbr6P6rej0obybI/s2560/GuideToCountryLiving.jpeg" style="clear: left; float: left; font-family: arial; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2560" data-original-width="1692" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwegBI6qHzKn7G7-iBtBfPWkJHkQmDK6AKHSlSYSf4dtMdLb4rFIt2Q2nrBPhyxZZ_qEFZZX1sz9dXSK6mCiAEuEx34b3UbqMdXEni4UyZkubYRu9llGRSlHIH0vhxb1CIp-U624n2xkHvK69H9qmqFw8ASFiCsYaUJPMOONPFXRlEbr6P6rej0obybI/w212-h320/GuideToCountryLiving.jpeg" width="212" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi9C4PEvRQsRwGmRdXbKJ2uFrP-hw0KjyaMwXPwUK6BJKQRqoGgPof17LLCFPb-W4o0sSuE6HB054aXElaekxDILck0BxX2L0Tvoijc60Bn09a8b9_JjhWZmyYVdBu-opcxBnDd_v6Xpm0lVhCDDoxb3Tpy5u7LASKiE3MhNOHmnEf7km-iHDoHRTaVCA=s500" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi9C4PEvRQsRwGmRdXbKJ2uFrP-hw0KjyaMwXPwUK6BJKQRqoGgPof17LLCFPb-W4o0sSuE6HB054aXElaekxDILck0BxX2L0Tvoijc60Bn09a8b9_JjhWZmyYVdBu-opcxBnDd_v6Xpm0lVhCDDoxb3Tpy5u7LASKiE3MhNOHmnEf7km-iHDoHRTaVCA=s500" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"></a><span style="font-family: arial;"><div style="text-align: justify;"><span face=""arial" , sans-serif" style="text-align: left;"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , sans-serif"><span style="color: black;">October / November 2023</span>: <i><b>The City Baker's Guide to Country Living </b></i>by Louise Miller</span></span><span face=""arial" , "helvetica" , sans-serif"> (hosted by Claudia at Honey from Rock)</span></span></div></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><span style="color: #222222; text-align: left;"><span style="color: black;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBuEh-uHYfRtwImoISmaGUMxzZA6T6aN4nql120Zksc_wwqJk-PzIjOjpbqfTgheNnxQIwcYxAYyteKNNtLGCVO7g20Jp0DTuSdLBgYG2TlB57gnGxRlU37CB39jGpFVlA3uHK5Effw5B7Unwv_MA6q7_LLAwO392ZX01LCmdGpDu7WGETkAyJJey10Q/s499/Undercooked.jpg" style="clear: left; float: left; font-family: Times; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="333" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBuEh-uHYfRtwImoISmaGUMxzZA6T6aN4nql120Zksc_wwqJk-PzIjOjpbqfTgheNnxQIwcYxAYyteKNNtLGCVO7g20Jp0DTuSdLBgYG2TlB57gnGxRlU37CB39jGpFVlA3uHK5Effw5B7Unwv_MA6q7_LLAwO392ZX01LCmdGpDu7WGETkAyJJey10Q/w214-h320/Undercooked.jpg" width="214" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCU0Z90awej2Obajiq5sVtJhI9StT9242mp9cXl1Tx4Dbd9pCDeVKag0IUEbrWxEr5goAiucYFJ9u1QGBG3oCCH_Tv9Bia6iNf6KKAgerRds02LrABMr7-mtIO2twQAC0S4T46TmHChX2vmm6NdGJXTvsxuGX4E_ielvAiAfDSyYnsvlFTuy8IGzX/s472/LessonsChemistry.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>December 2023 / January 2024</span>:</span><span style="color: #222222; text-align: left;"> </span><i style="color: #222222; text-align: left;"><b>Undercooked</b></i></span><span style="color: #222222; font-family: arial;"> </span><span style="color: #222222; font-family: arial;">by Dan Ahdoot </span><span style="color: #222222; font-family: arial;">(hosted by Debra at Eliot's Eats)</span></div></div><div style="background-color: white; color: #222222;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRl-5Hv0IyPmcRdzlz3Lnx30LbCKikfZuhjO2tQUkiqK6D06XiNSu48gOYzf6HH9c-p0EhUKPY5cHxX4s-LX4knjD_sIWtEMhGddZzjIzNTFu6ZkKFgRevOC9LlZFcXjaqa_mCM4Qbbrg/s2048/red-sparrow-9781501168918_hr.jpeg" style="clear: left; float: left; font-family: Times; margin-bottom: 1em; margin-right: 1em; text-align: center;"></a></div><span style="font-family: arial;"><span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIxiy7xDSyX9p4yl0HQ_Qui8lFnzDvmIOvC54qW9xC--Ixdq-pbMUgFiCxTUb6rNflEjPOte5AdXCazgJkHnx1EWhNaLPFzjAD6waBw3fv4rWA0etnQ53992W-zZlnosDkcy22cPQPGFP9wuzgylcnuPdNU5l7lhOErJ7OYLMJi0lRPAwOHIQDaY5-h8/s1063/relish-cover.jpg" style="clear: left; float: left; font-family: Times; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="750" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIxiy7xDSyX9p4yl0HQ_Qui8lFnzDvmIOvC54qW9xC--Ixdq-pbMUgFiCxTUb6rNflEjPOte5AdXCazgJkHnx1EWhNaLPFzjAD6waBw3fv4rWA0etnQ53992W-zZlnosDkcy22cPQPGFP9wuzgylcnuPdNU5l7lhOErJ7OYLMJi0lRPAwOHIQDaY5-h8/s320/relish-cover.jpg" width="226" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCJdI066ttNcqeMurBR2G-Hzf-hoPeVZx78myvwcewsK3Ua4BJnfWC9AoN3frZuXCtEnZph0iaSfYhfunPGE8Hp-nXOlkj8H6Obyv6DzGA2rSRYSrWP8tTZ2woMR2S0T4RipYP4cMA_J_tAiG8F8v1UO72zMsC-Aw0n4IyIG8aYJMwnsD6L85CUA0/s400/B58FEC82-4589-4850-89AB-776F2C498256.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>February / March 2024</span><b> </b><i style="font-weight: bold;">Relish </i><span>by Lucy Knisley (hosted by Simona at briciole)</span></span><div style="text-align: center;"><b><span style="font-family: arial;"><br /></span></b></div><div style="text-align: center;"><b><span style="font-family: arial;"><br /></span></b></div><div style="text-align: center;"><b><span style="font-family: arial;"><br /></span></b></div><div style="text-align: center;">
<b><span style="font-family: arial;">Happy reading and cooking!</span></b></div>
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<p> </p></div>Simona Carinihttp://www.blogger.com/profile/10621645217450504400noreply@blogger.com4tag:blogger.com,1999:blog-8157547851337502081.post-40197202932995819392023-06-05T16:59:00.000-04:002023-06-05T16:59:25.381-04:00June/July selection: Food Americana<p>F<span style="color: #222222; font-family: arial;">or the June / July 2023 edition I </span><span style="color: #222222; font-family: arial;">chose</span><span style="color: #222222; font-family: arial;"> </span><a href="https://www.amazon.com/Food-Americana-Remarkable-Incredible-Entertainment/dp/1642505862/" rel="nofollow" style="font-family: arial;">Food Americana</a><span style="color: #222222; font-family: arial;"> </span><span style="color: #222222; font-family: arial;">by David Page (May 2021) </span><span style="color: #222222; font-family: arial; text-align: center;">based on the book's intriguing subtitle "The Remarkable People and Incredible Stories behind America’s Favorite Dishes."</span></p><div style="color: #222222;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCJdI066ttNcqeMurBR2G-Hzf-hoPeVZx78myvwcewsK3Ua4BJnfWC9AoN3frZuXCtEnZph0iaSfYhfunPGE8Hp-nXOlkj8H6Obyv6DzGA2rSRYSrWP8tTZ2woMR2S0T4RipYP4cMA_J_tAiG8F8v1UO72zMsC-Aw0n4IyIG8aYJMwnsD6L85CUA0/s400/B58FEC82-4589-4850-89AB-776F2C498256.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="259" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCJdI066ttNcqeMurBR2G-Hzf-hoPeVZx78myvwcewsK3Ua4BJnfWC9AoN3frZuXCtEnZph0iaSfYhfunPGE8Hp-nXOlkj8H6Obyv6DzGA2rSRYSrWP8tTZ2woMR2S0T4RipYP4cMA_J_tAiG8F8v1UO72zMsC-Aw0n4IyIG8aYJMwnsD6L85CUA0/w259-h400/B58FEC82-4589-4850-89AB-776F2C498256.jpeg" width="259" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><span style="text-align: center;">The subtitle reminded me of an earlier choice I made for the club, <i>Twain's Feast</i> by Andrew Beahrs, which looked at foods popular in Twain's time. I thought <i>Food Americana</i> would be a way to jump forward to the present and look at foods popular today. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">From the publisher: </span></div></div></div><div style="color: #222222;"><blockquote><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white; color: #0a0a0a; font-size: 16px; letter-spacing: 0.2px;"><span class="a-text-bold">The remarkable history of American food.</span> What is American cuisine, what national menu do we share, what dishes have we chosen, how did they become “American,” and how are they likely to evolve from here? David Page answers all these questions and more.</span></span></blockquote><p><span style="background-color: white; color: #0a0a0a; font-family: arial; font-size: 16px; letter-spacing: 0.2px;">From <a href="https://themuseumofamericana.net/david-pages-food-americana-the-remarkable-people-and-incredible-stories-behind-americas-favorite-dishes-review-by-editor-ann-beman/" target="_blank">a review of the book by Ann Beman</a>:</span></p><p></p><blockquote><span style="font-family: arial;">A reflection of the nation’s character, most of the highlighted foods immigrated to the U.S. from other countries. Page, a former network news producer and the creator of TV’s “Diners, Drive-Ins and Dives,” flexes his journalism chops to capture local vernacular as well as the flavors, scents, and imagery of the foods’ cultures as they have evolved. Readers who enjoy microhistories will savor the tidbits of interesting facts and trivia peppered throughout the book. </span></blockquote><p></p></div><div style="color: #222222;"><span style="font-family: arial;"><span style="text-align: center;">I'm looking forward to reading stories of foods that are common around me but weren't a short while ago. </span></span></div><div style="color: #222222;"><span style="font-family: arial;"><div><br /></div><div><span style="font-family: arial;"><span style="background-color: white; font-family: Times;"><span style="font-family: arial;"><span face="arial, helvetica, sans-serif" style="color: black;">Simona</span></span></span><span style="background-color: white; font-family: arial;">, </span><a href="http://www.pulcetta.com/" style="background-color: white;" target="_blank">briciole</a></span></div><div><br /></div><div><div style="font-family: Times;"><span style="font-family: arial;">Deadline for contributing your post: <b>Monday, July 31, 2023</b></span></div><div><span style="font-family: arial;"><b><br /></b></span></div></div><div><span style="font-family: arial;">Leave a comment below with a link to your post or email me at simosite AT mac DOT com</span></div><hr /><div><span style="font-family: arial;">Remember that membership in our book club is open to anyone and we hope you will join us by reading these selections and creating inspired recipes. New participants are always welcome and so are returning ones. For more information about participating, click <a href="http://cookthebooksclub.blogspot.com/p/guidelines.html" target="_blank">here</a>. </span></div><div style="background-color: white; text-align: center;"><br style="font-family: Times;" /></div></span></div><div style="color: #222222;"><br /></div>Simona Carinihttp://www.blogger.com/profile/10621645217450504400noreply@blogger.com11tag:blogger.com,1999:blog-8157547851337502081.post-17151399920643885072023-06-01T14:42:00.004-04:002023-06-02T12:03:53.541-04:00Lessons In Chemistry Round-up<p></p><blockquote><span style="background-color: white; font-family: "PT Sans Caption";">Welcome the the recap of recipes posted for <i>Lessons in Chemistry</i> by Bonnie Garmus. This novel was my pick for the April/May edition of Cook the Books. </span></blockquote><p></p><p><span style="background-color: white; font-family: "PT Sans Caption";"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: "PT Sans Caption";"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh8OybYVq_qmB89xd4ltE3pqRIzeECdN9m2o1So9Kxi-xCkEnMqXP7S00_hX374X8IZ1C1ypni1WA8z9yHR7sEtfLE5HRbP8iCw9ivkR11XAwYpsRY24dCqImRCRB3dnRFvcOvgjblcIbHeBN5PineZ6ed1TwEM5wZUhe40cewm33NBrK8aJtn5CjfyaA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="170" data-original-width="297" height="183" src="https://blogger.googleusercontent.com/img/a/AVvXsEh8OybYVq_qmB89xd4ltE3pqRIzeECdN9m2o1So9Kxi-xCkEnMqXP7S00_hX374X8IZ1C1ypni1WA8z9yHR7sEtfLE5HRbP8iCw9ivkR11XAwYpsRY24dCqImRCRB3dnRFvcOvgjblcIbHeBN5PineZ6ed1TwEM5wZUhe40cewm33NBrK8aJtn5CjfyaA" width="320" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: "PT Sans Caption";"><span style="color: #444444; font-family: arial; font-size: 12.32px;">Image from </span><a href="https://www.barnesandnoble.com/blog/poured-over-bonnie-garmus-on-lessons-in-chemistry/" style="color: #ba5320; font-family: arial; font-size: 12.32px; text-decoration-line: none;">Barnes & Noble</a><span style="color: #444444; font-family: arial; font-size: 12.32px;">.</span></span></div><span style="background-color: white; font-family: "PT Sans Caption";"><br />To recap the novel, Elizabeth Zott is a brilliant and beautiful chemist in the 1960s* and has to fight for the right to pursue her career and passion. Instead of a lab, she finds herself in a television studio hosting <i>Supper at Six</i>. There she doles out mini-chemistry lessons and challenges children to help their mothers. While the book tackles some heavy themes of sexism, sexual harassment and abuse, and domestic violence, it also has a fantastical feel. Garmus creates not only strong female characters (in Zott, her friend Harriet, and even her one time nemesis, Miss Frask), but also showcases an empathetic dog and a genius 5-year-old. There's a lot going on in this novel. </span><p></p><p><span style="background-color: white; font-family: "PT Sans Caption";"><a href="https://adayinthelifeonthefarm.blogspot.com" target="_blank">Wendy </a>was first to post and was prompted to make a casserole, a staple of the 1960s kitchen. </span></p><div><blockquote>Casseroles were very high in popularity during the 60's and Elizabeth made many of them on her show. However, she did not use all those convenience foods that were so popular during this time much to the chagrin of her producers who were looking to woo sponsors.</blockquote></div><p><span style="background-color: white; font-family: "PT Sans Caption"; font-size: 14px;"></span></p><div>Her <a href="https://adayinthelifeonthefarm.blogspot.com/2023/04/a-chicken-broccoli-rice-casserole-and.html" target="_blank">Chicken Broccoli Rice Casserole</a> forgoes the canned soup and uses a homemade cream sauce. </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgLsAcHTPp6_d1loQocyIV6ntfwYrH8g-fmAnd0ae5k3LutpdihEZLYUeTQUhaNiWsQLTrcWmON4L6-vdfc0yphySgkAT2xaHEgFCNtwgp6r1Dz8Vv3jS4AIr5ES1Y4yoNK8UdVXp9_L0EeaGrTuaza8lFqsfBMYh08n-M8JBI6VfWdJqNRQlXH-U5pgQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="639" data-original-width="456" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgLsAcHTPp6_d1loQocyIV6ntfwYrH8g-fmAnd0ae5k3LutpdihEZLYUeTQUhaNiWsQLTrcWmON4L6-vdfc0yphySgkAT2xaHEgFCNtwgp6r1Dz8Vv3jS4AIr5ES1Y4yoNK8UdVXp9_L0EeaGrTuaza8lFqsfBMYh08n-M8JBI6VfWdJqNRQlXH-U5pgQ" width="171" /></a></div><br /><span style="font-family: inherit;">Next up was <a href="https://www.amyscookingadventures.com" target="_blank">Amy's Cooking Adventures</a>. Amy took the whole chemistry thing seriously and created her own <a href="https://www.amyscookingadventures.com/2023/04/cocktail-spheres-popping-boba.html" target="_blank">popping boba</a> (or more specifically, she focused on <span style="background-color: white; white-space: pre-wrap;">spherification).</span></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgGielF2_N1n8nePDq7DQAPTZTmENvq43eoiYugSOBwvDtLGaSUviUiHvENlsmDFRK--A6pJCqyjxq0OnvW88kltIQWeuFTcGdWGcZaSOF2oKYe8F0l9M1cWkOUJZ6acnE1JcoZX1e5BlMM1LZYKY8w2T1kczvQaizytkyun9V96RZn9bJ-P3aJhyOCAQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="640" data-original-width="512" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgGielF2_N1n8nePDq7DQAPTZTmENvq43eoiYugSOBwvDtLGaSUviUiHvENlsmDFRK--A6pJCqyjxq0OnvW88kltIQWeuFTcGdWGcZaSOF2oKYe8F0l9M1cWkOUJZ6acnE1JcoZX1e5BlMM1LZYKY8w2T1kczvQaizytkyun9V96RZn9bJ-P3aJhyOCAQ" width="192" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">While Amy was prepared to not like the book and even went as far to say, "<span style="background-color: white;">I mentally gird myself for a preachy, self congratulatory book," she did find it enjoyable. Instead of a preachy book, Amy viewed the quirky Elizabeth as working to change the status quo by just authentically being herself (which encourages those around her to emulate her). She rated the book 4 out of 5 stars. Her boba experiment looks like it was a success!</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><span style="background-color: white;"><a href="https://delawaregirleats.typepad.com/blog" target="_blank">Delaware Girl Eats</a> posted something savory: <a href="https://delawaregirleats.typepad.com/blog/2023/05/savory-bite-sized-muffins-are-a-great-party-appetizer.html" target="_blank">Goat Cheese Muffins with Rosemary</a>. Her recipe also features chives and is yogurt based. LOVE. Usually Cathy will morph a family recipe and make it fit the theme. Instead, she branched out.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #333333; font-family: inherit;"></span></div><blockquote><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #333333; font-family: inherit;">In the book, a reviewer says about her program Supper at Six, ”it’s a 30 minute, five day a week lesson in life. And not in who we are or what we’re made of, but rather who we are capable of becoming”. I liked the “becoming” part because clearly Elizabeth became someone she didn’t start out to be. </span></div><div class="separator" style="clear: both;"><span><span style="font-family: inherit;"><span style="background-color: white;"><br style="color: #333333;" /><span style="color: #333333;">So, in translating that to my cooking I chose a recipe I had never made before to prepare for a neighborhood gathering.</span></span></span></span></div></blockquote><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhlu0U2RtYK4pXtViAX2C2Q1ONIOuv8qd3XBYe_VWYYRcPTO4ycrf3lV1wkTxz7Ajhr4-EGNwywDg9e5LN_SQjQ2g_MgoHF-rsQ-2qi1LSlg9nkHnzQ5agLrS_GR-MnirBz9q254A76q5Gktip_68NJCiz6ekhXYVj5fQEgiURpAYluU7ltb33_gNDAjQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="652" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhlu0U2RtYK4pXtViAX2C2Q1ONIOuv8qd3XBYe_VWYYRcPTO4ycrf3lV1wkTxz7Ajhr4-EGNwywDg9e5LN_SQjQ2g_MgoHF-rsQ-2qi1LSlg9nkHnzQ5agLrS_GR-MnirBz9q254A76q5Gktip_68NJCiz6ekhXYVj5fQEgiURpAYluU7ltb33_gNDAjQ" width="294" /></a></div><br /> <span style="background-color: white; font-family: inherit;">Simona of <a href="https://www.pulcetta.com" target="_blank">briciole </a>was up next with a <a href="https://www.pulcetta.com/2023/05/recipe-onion-fava-bean-soup.html" target="_blank">Onion and Fava Bean Soup.</a> Simona doubts that Elizabeth would have featured this recipe on <i>Supper at Six, </i>but if she had "</span><span style="background-color: white; color: #333333; font-family: inherit;">she could have explained to her audience about favism</span><span style="background-color: white; box-sizing: border-box; color: #333333; font-family: inherit; line-height: 0; position: relative; top: -0.5em; vertical-align: baseline;">4</span><span style="background-color: white; color: #333333; font-family: inherit;"> (</span><em style="background-color: white; box-sizing: border-box; color: #333333; font-family: inherit;">favismo</em><span style="background-color: white; color: #333333; font-family: inherit;">) a severe reaction to consumption of fava beans that occurs in people affected by deficiency of the enzyme glucose-6-phosphate dehydrogenase (G6PD), and could have expanded on the role enzymes play in chemical reactions. Once diagnosed, people affected by the genetic condition avoid ingesting fava beans."</span><p></p><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Helvetica, Arial, sans-serif; font-size: 14.6667px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjcWeZaEkP6e8wT7uvVKzGjAVwLHjJmkjdAkCLhPyya6JGoZN0u-IpygqYeRirtRlSsP5WUCAl4fkR4SBeh5tfpZY0VW4pYGf39lNI5Ft648ojiSRMTRk_JkLz4SU6g-V4wrVn4ne-mGHSlwYcvFkWrdRQI2o_TZkc9QXJEnb--IyzarhiuYLzfjolPgg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="704" data-original-width="500" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjcWeZaEkP6e8wT7uvVKzGjAVwLHjJmkjdAkCLhPyya6JGoZN0u-IpygqYeRirtRlSsP5WUCAl4fkR4SBeh5tfpZY0VW4pYGf39lNI5Ft648ojiSRMTRk_JkLz4SU6g-V4wrVn4ne-mGHSlwYcvFkWrdRQI2o_TZkc9QXJEnb--IyzarhiuYLzfjolPgg" width="170" /></a></div><div class="separator" style="background-color: white; clear: both; color: #333333; text-align: left;"><span style="font-family: inherit;">I can totally envision Elizabeth giving this lesson. </span></div><div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Helvetica, Arial, sans-serif; font-size: 14.6667px; text-align: left;"><br /></div><div class="separator" style="background-color: white; clear: both; color: #333333; text-align: left;"><span style="font-family: inherit;">Claudia from <a href="https://honeyfromrock.blogspot.com" target="_blank">Honey from Rock</a> featured a couple of different experiments of her own. One was for <a href="https://honeyfromrock.blogspot.com/2023/05/kitchen-experiments-for-lessons-in.html" target="_blank">Bursting Bubbles</a> (similar to Amy's experiment). </span><div class="separator" style="clear: both; font-family: Helvetica, Arial, sans-serif; font-size: 14.6667px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjQZd36bA7gVkmm6XBoZFCCBBDaDqbRJ0X_mSxVfPQnjUJ64wP9DvvUDj_PG3YTPkQwRQlGXTBmxddf51aEl2p-HOZwx0rThaRmMVpXXjWzhlZ6HRFX0_JqfPy8uPnqxbQ1cSeLH7IFDqnQ4ak5lIN-sW4oWJyZ_ps7kQv9Elv0zu8zMTxMDhmfAlt1Vg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="296" data-original-width="320" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjQZd36bA7gVkmm6XBoZFCCBBDaDqbRJ0X_mSxVfPQnjUJ64wP9DvvUDj_PG3YTPkQwRQlGXTBmxddf51aEl2p-HOZwx0rThaRmMVpXXjWzhlZ6HRFX0_JqfPy8uPnqxbQ1cSeLH7IFDqnQ4ak5lIN-sW4oWJyZ_ps7kQv9Elv0zu8zMTxMDhmfAlt1Vg" width="259" /></a></div><span style="font-family: inherit;">Claudia is also working on <a href="https://honeyfromrock.blogspot.com/2023/05/kitchen-experiments-for-lessons-in.html" target="_blank">extracting coconut oil</a>. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><span style="color: #333333;"><blockquote><span style="font-family: inherit;"><span style="font-family: inherit;">We have lots of coconuts here, which I'm sa</span>d to admit, have mostly just been dropping to the ground. Opening and preparing them is a lot of work. Somewhat like cacao, but with chocolate we have made the time and extended the energy! So, upon engaging a bit of help (gardener and reluctant Bob) we have begun that oil project.</span></blockquote><p></p><div class="separator" style="clear: both; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiHmvOUp36J54iWKYZWWy64z-joLzle0wBV4wqX3VY6ekkWWmFHXaydUQGncaUw-HKnWZHhhWU3Rw325vWHO9w73MkQl8BUvCCbBSIdGvId_gtsZMEMtLIvbR7l9W_9Sm210kJZ2KPGAufy86XQErEBjrZ_Yk8NfnwN0cohZnqZdLMhSMPlxHLo8vg4FQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="400" data-original-width="300" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiHmvOUp36J54iWKYZWWy64z-joLzle0wBV4wqX3VY6ekkWWmFHXaydUQGncaUw-HKnWZHhhWU3Rw325vWHO9w73MkQl8BUvCCbBSIdGvId_gtsZMEMtLIvbR7l9W_9Sm210kJZ2KPGAufy86XQErEBjrZ_Yk8NfnwN0cohZnqZdLMhSMPlxHLo8vg4FQ" width="180" /></a></div><br /><span style="font-family: inherit;">Deb from <a href="http://kahakaikitchen.blogspot.com/" target="_blank">Kahakai Kitchen</a> made a delicious sounding and inventive <a href="http://kahakaikitchen.blogspot.com/2023/05/spinach-artichoke-risotto-for-cook.html" target="_blank">Artichoke Risotto</a>. </span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><span style="color: #333333;"><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEivBqX4FeoZhr5Xj272SUJ49evD2eNLp3yWpxNrtiLNNlfgkz-jKo_bjo0J0l3Ldd947z8CSTZLQ0uBfJ7HwBRh1mvhOKke0hy3K0lb7ZsHDMWrnbE-xJ63yv3SP2HxnFTiFezvjkQubyIOxIhRvzuEpG_zc5HChRynQUdIknx2Nf3beXLzuATMpLybEA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="400" data-original-width="302" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEivBqX4FeoZhr5Xj272SUJ49evD2eNLp3yWpxNrtiLNNlfgkz-jKo_bjo0J0l3Ldd947z8CSTZLQ0uBfJ7HwBRh1mvhOKke0hy3K0lb7ZsHDMWrnbE-xJ63yv3SP2HxnFTiFezvjkQubyIOxIhRvzuEpG_zc5HChRynQUdIknx2Nf3beXLzuATMpLybEA" width="181" /></a></div><span style="font-family: inherit;">Deb gushed about the book:</span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><span style="color: #333333;"><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><div style="text-align: center;"><span style="background-color: white; color: #222222; font-family: inherit; font-size: 15.4px;"><blockquote style="text-align: left;">I really loved this novel, it's a charming and smartly written book and a debut novel which is hard to believe, it's so good. I loved Elizabeth Zott, she is just quirky enough of a character to be endearing without overdoing it. Intelligent, strong, funny and dealing with so much making her way as a chemist and a woman in the 1950-60s. The supporting characters were fun--my absolute favorite was Six-Thirty. I could keep talking about the book, it will go down as one of my favorites for the year, but it's been a long day and really, you should just go read it (or listen to it) if you haven't already. I am also in half excitement, half fear that Apple TV+ will be doing the series but the end of the audiobook was an interview with the author and she seems to think it's in good hands, so, fingers crossed... </blockquote></span></div></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><span style="color: #333333;"><span style="font-family: inherit;">I focused on CH<sub>3</sub>COOH which is how Elizabeth refers to vinegar. While I didn't make my own vinegar, I shared some tips for <a href="http://eliotseats.com/2023/05/27/lessons-in-chemisty/" target="_blank">infusing vinegar</a> and a recipe for a Spicy Italian version. </span><p></p></span></span><span style="background-color: white;"><span style="color: #333333;"><p></p><div class="separator" style="clear: both; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.524px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgtp1IxZT69l3dkj1J0gjk5ErX_Se93-Yy-xtGEXjwCkU31P_T5ba-1-M0_YT1RqxNGvOeMWO_AjVxjzO9VWljEHiifHnrgH9HGzgRJDWdz7KESWM5n407Sy6Z6cZt6df4bmEhRA23QW5a-uYwoRKOHOqgvvUv7z0ORnngHnp8jxS7Bx2dVswgA0EJoSg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="300" data-original-width="400" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgtp1IxZT69l3dkj1J0gjk5ErX_Se93-Yy-xtGEXjwCkU31P_T5ba-1-M0_YT1RqxNGvOeMWO_AjVxjzO9VWljEHiifHnrgH9HGzgRJDWdz7KESWM5n407Sy6Z6cZt6df4bmEhRA23QW5a-uYwoRKOHOqgvvUv7z0ORnngHnp8jxS7Bx2dVswgA0EJoSg" width="320" /></a></div><div class="separator" style="clear: both; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.524px; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">I loved the novel and here's my summation:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: black;"><span style="font-family: inherit;"><blockquote>This is a rambling tale about love, loss, death, extreme sexism, female empowerment, single motherhood, geniuses, the power of friendship, second (and third) chances, and dog love. I know that sounds like a lot, but Garmus makes it work. I’m not sure another author could have tackled the issues, created the quirky characters, AND have it all come together in a totally readable tale. You have no idea where the story is going but when you get to the end, you say, “Yes. I see. That worked.”</blockquote></span></span></div>Thanks to all that read along.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #333333;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #333333;">*I'm a bit confused about the time setting of this novel. The book blurbs say the 60s. Some searches on the "interweb" say the 50s. I read that the television series will be set in the 1950s. Regardless, it was a different time and place (for most things)....</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #333333;"><br /></span><span style="background-color: white;"><span style="color: #333333;"><p></p><div style="text-align: left;">I've already started the June/July edition,<span style="font-family: inherit;"><span style="color: black;"> </span><em style="color: black;"><a href="https://www.amazon.com/Food-Americana-Remarkable-Incredible-Entertainment/dp/1642505862/" rel="nofollow" style="color: #365da0; font-weight: bold; text-decoration-line: none;">Food Americana</a></em><span style="color: black;"> by David Page (May 2021). Simona (</span><a href="http://www.pulcetta.com/" rel="noopener noreferrer" style="color: #365da0; font-weight: bold; text-decoration-line: none;" target="_blank">briciole</a><span style="color: black;">) is hosting. Look for her formal announcement soon!</span></span></div><p style="color: black; font-family: verdana, arial, sans-serif; font-size: 13px; margin: 1em 0px; padding: 0px;"><img class="aligncenter" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCJdI066ttNcqeMurBR2G-Hzf-hoPeVZx78myvwcewsK3Ua4BJnfWC9AoN3frZuXCtEnZph0iaSfYhfunPGE8Hp-nXOlkj8H6Obyv6DzGA2rSRYSrWP8tTZ2woMR2S0T4RipYP4cMA_J_tAiG8F8v1UO72zMsC-Aw0n4IyIG8aYJMwnsD6L85CUA0/s400/B58FEC82-4589-4850-89AB-776F2C498256.jpeg" style="background-color: #f3f3f3; border-radius: 3px; border: 1px solid rgb(221, 221, 221); display: block; margin: 10px auto; padding: 5px;" /></p><p style="color: black; font-family: verdana, arial, sans-serif; font-size: 13px; margin: 1em 0px; padding: 0px;"><br /></p><p style="color: black; font-family: verdana, arial, sans-serif; font-size: 13px; margin: 1em 0px; padding: 0px;">Cheers! </p><p style="color: black; font-family: verdana, arial, sans-serif; font-size: 13px; margin: 1em 0px; padding: 0px;">Debra<br /><a href="http://eliotseats.com/" target="_blank">Eliot's Eats</a></p><p><br /></p></span></span></div></div></div><p><span face="arial, sans-serif" style="background-color: white; color: #202020; font-size: 13px;"><br /></span></p><p><span face="arial, sans-serif" style="background-color: white; color: #202020; font-size: 13px;"><br /></span></p><p><br /></p>Debra Eliotseatshttp://www.blogger.com/profile/08224613659027050135noreply@blogger.com3tag:blogger.com,1999:blog-8157547851337502081.post-87055096605130756252023-04-06T19:37:00.005-04:002023-04-06T19:38:39.357-04:00April/May Selection: Lessons in Chemistry<span style="font-family: arial;">I'm anxious to dive into <i>Lessons in Chemistry: A Novel </i> by Bonnie Garmus, the April/May selection here at Cook the Books. I've had this book for almost a year and a half but have only cracked the first few pages. I liked what I read but other commitments have gotten in the way. I'll be diving in with the rest of the CTB members.</span><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjjUiA00WvN9eZ0F-if1MUPKjRjiz-AjD2BFpwV0OjWDOJY39HH_0kkwzXYkOkrskUMneKC2IMpTM2fb0YOA9ewWusN7fiZ94zVHihw46s_43S4KWJ2zgFUFp1WrrDwpk6xBKoAuIXscsLilucVTNaeVFvqWWGpg5mMUV-dUo2xapoPp5GeYglDThvL4w" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="170" data-original-width="297" height="183" src="https://blogger.googleusercontent.com/img/a/AVvXsEjjUiA00WvN9eZ0F-if1MUPKjRjiz-AjD2BFpwV0OjWDOJY39HH_0kkwzXYkOkrskUMneKC2IMpTM2fb0YOA9ewWusN7fiZ94zVHihw46s_43S4KWJ2zgFUFp1WrrDwpk6xBKoAuIXscsLilucVTNaeVFvqWWGpg5mMUV-dUo2xapoPp5GeYglDThvL4w" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Image from <a href="https://www.barnesandnoble.com/blog/poured-over-bonnie-garmus-on-lessons-in-chemistry/">Barnes & Noble</a>.</td></tr></tbody></table></span><div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">About the book:</span></div><div><span style="font-size: medium;"><br /></span></div><div><span class="a-text-bold" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-weight: 700 !important;">#1 </span><span class="a-text-bold a-text-italic" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-style: italic !important; font-weight: 700 !important;">NEW YORK TIMES</span><span class="a-text-bold" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-weight: 700 !important;"> BESTSELLER • </span><span class="a-text-bold a-text-italic" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-style: italic !important; font-weight: 700 !important;">GMA</span><span class="a-text-bold" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-weight: 700 !important;"> BOOK CLUB PICK </span><span class="a-text-bold" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-weight: 700 !important;">•</span><span class="a-text-bold" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-weight: 700 !important;"> Meet Elizabeth Zott: “a gifted research chemist, absurdly self-assured and immune to social convention” (</span><span class="a-text-bold a-text-italic" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-style: italic !important; font-weight: 700 !important;">The Washington Post</span><span class="a-text-bold" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-weight: 700 !important;">) in 1960s California whose career takes a detour when she becomes the unlikely star of a beloved TV cooking show. • </span><span class="a-text-bold a-text-italic" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-style: italic !important; font-weight: 700 !important;">LESSONS IN CHEMISTRY</span><span class="a-text-bold" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-weight: 700 !important;"> COMING FALL 2023 TO APPLE TV+</span><span style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px;"><br style="box-sizing: border-box;" /></span><span style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px;"><br style="box-sizing: border-box;" /></span><span class="a-text-bold" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-weight: 700 !important;">This novel is “irresistible, satisfying and full of fuel” (</span><span class="a-text-bold a-text-italic" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-style: italic !important; font-weight: 700 !important;">The New York Times Book Review</span><span class="a-text-bold" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-weight: 700 !important;">) and “witty, sometimes hilarious...the </span><span class="a-text-bold a-text-italic" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-style: italic !important; font-weight: 700 !important;">Catch-22 </span><span class="a-text-bold" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-weight: 700 !important;">of early feminism.” (Stephen King, via Twitter)</span><span style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px;"><br style="box-sizing: border-box;" /></span><span class="a-text-bold" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-weight: 700 !important;"><br style="box-sizing: border-box;" />A BEST BOOK OF THE YEAR: </span><span class="a-text-bold a-text-italic" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-style: italic !important; font-weight: 700 !important;">The New York Times, Washington Post, NPR, Oprah Daily, Entertainment Weekly, Newsweek</span><span style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px;"><br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /></span><span style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px;">Chemist Elizabeth Zott is not your average woman. In fact, Elizabeth Zott would be the first to point out that there is no such thing as an </span><span class="a-text-italic" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-style: italic !important;">average</span><span style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px;"> woman. But it’s the early 1960s and her all-male team at Hastings Research Institute takes a very unscientific view of equality. Except for one: Calvin Evans; the lonely, brilliant, Nobel–prize nominated grudge-holder who falls in love with—of all things—her mind. True chemistry results. <br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />But like science, life is unpredictable. Which is why a few years later Elizabeth Zott finds herself not only a single mother, but the reluctant star of America’s most beloved cooking show </span><span class="a-text-italic" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-style: italic !important;">Supper at Six</span><span style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px;">. Elizabeth’s unusual approach to cooking (“combine one tablespoon acetic acid with a pinch of sodium chloride”) proves revolutionary. But as her following grows, not everyone is happy. Because as it turns out, Elizabeth Zott isn’t just teaching women to cook. She’s daring them to change the status quo. <br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />Laugh-out-loud funny, shrewdly observant, and studded with a dazzling cast of supporting characters, </span><span class="a-text-italic" style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; font-style: italic !important;">Lessons in Chemistry</span><span style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px;"> is as original and vibrant as its protagonist.</span></div></div></div><div><span style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="background-color: white; box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px;"><br /></span></div><div><span style="background-color: white; box-sizing: border-box; color: #0f1111; font-size: 14px;"><span style="font-family: arial;">I can't wait to get to the meat of this novel and I cannot wait to see what some of the more adventurous and creative members will cook up. (No names, but you know who I mean.) :)</span></span></div><div><span style="background-color: white; box-sizing: border-box; color: #0f1111; font-size: 14px;"><span style="font-family: arial;"><br /></span></span></div><div><span style="color: #0f1111; font-family: arial;"><span style="background-color: white; font-size: 14px;">Drop a line in the chat on this post with your link when you post. Deadline for posting is May 31, 2023. </span></span></div><div><span style="color: #0f1111; font-family: arial;"><span style="background-color: white; font-size: 14px;"><br /></span></span></div><div><span style="color: #0f1111; font-family: arial;"><span style="background-color: white; font-size: 14px;">Happy reading!</span></span></div><div><span style="color: #0f1111; font-family: arial;"><span style="background-color: white; font-size: 14px;"><br /></span></span></div><div><span style="color: #0f1111; font-family: arial;"><span style="background-color: white; font-size: 14px;">Debra</span></span></div><div><span style="color: #0f1111; font-family: arial;"><span style="background-color: white; font-size: 14px;"><a href="http://eliotseats.com/">Eliot's Eats</a></span></span></div>Debra Eliotseatshttp://www.blogger.com/profile/08224613659027050135noreply@blogger.com7tag:blogger.com,1999:blog-8157547851337502081.post-52518956369336628412023-04-01T13:49:00.004-04:002023-04-01T13:49:40.458-04:00The Kitchen Front: A Roundup<p></p><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi1JwSdlVB6nVgWLpkBdM3t_Ek8rlSw9EhCkWYFjtqJRpgK7kxY09GlHCoZTOAljvUbL183rXVfEAvaumQb582AAlfoVaPREubnLAopWmcoGiTYDQJGa_PcSmoJ9vHCNd_07SMxAxRV61ZgHRCfgz2DCm3KAOfjpIo2dfAvyBNypq-1DjgmMva2SKzqwA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="500" data-original-width="324" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEi1JwSdlVB6nVgWLpkBdM3t_Ek8rlSw9EhCkWYFjtqJRpgK7kxY09GlHCoZTOAljvUbL183rXVfEAvaumQb582AAlfoVaPREubnLAopWmcoGiTYDQJGa_PcSmoJ9vHCNd_07SMxAxRV61ZgHRCfgz2DCm3KAOfjpIo2dfAvyBNypq-1DjgmMva2SKzqwA=w208-h320" width="208" /></a></div><br /><span style="text-align: left;">We certainly had a most enlightening and delightful read with this book, both from a culinary perspective as well as the cultural one. And, from everyone participating, there was a good representation of period sensitive meals, as we put ourselves into the shoes of those living through t</span>he rationing and shortages of WWII. Thank you all for jumping in and taking part in this round. Just snippets here to lead into the main events. Please visit everyone's posts and check out the full stories by clicking onto their links.</div><div class="separator" style="clear: both;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqjUzeVxtbY0xAPWnpQdanukvF1ZSk0-ZnD7hh9espXPVobCgb3rNd0IIWTtHr0tYxiWBqOMa2NWDxVxvS4XDECHTlodlzsuaVe5qvL3AXfCOan8MA97XbJOxU6Lk5qut5Etr6cXbFbdLqBIjBFhaixjnUje3dRXQNXT9kI8BFzxSa5LJVv37ig4m3eA/s399/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="266" data-original-width="399" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqjUzeVxtbY0xAPWnpQdanukvF1ZSk0-ZnD7hh9espXPVobCgb3rNd0IIWTtHr0tYxiWBqOMa2NWDxVxvS4XDECHTlodlzsuaVe5qvL3AXfCOan8MA97XbJOxU6Lk5qut5Etr6cXbFbdLqBIjBFhaixjnUje3dRXQNXT9kI8BFzxSa5LJVv37ig4m3eA/w400-h266/1.jpg" width="400" /></a></div><p> Wendy of <a href="https://adayinthelifeonthefarm.blogspot.com">A Day in the Life on the Farm</a>, came in first with her <a href="https://adayinthelifeonthefarm.blogspot.com/2023/02/potato-dinner-rolls-breadbakers.html">Mashed Potato Dinner Rolls</a>, which immediately went on my To Make list! She notes, "This historical fiction novel looked at World War II from a totally different perspective and I enjoyed it very much. When I was making these dinner rolls, using leftovers from the night before, I thought they would have made a perfect recipe to share during the broadcast." Not to mention sharing with all of us!</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEirifSMBzhRdsLdAcu3-EuiOguF5NBOlnejLMcMO7Edc_Jlkko9hUMJzNHz-MZaF-fc5AH7XRA0XBpAtDTSVXRW78IsVd_27ctc22GkY9GUUMc9HJXNW130DlATzXZ-18kSEZKrkK_tmiIMkYZYRlK7ipJ981P8G0D85I-myB6ti1iSl-1zjYWSuZYO4w" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1280" data-original-width="1024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEirifSMBzhRdsLdAcu3-EuiOguF5NBOlnejLMcMO7Edc_Jlkko9hUMJzNHz-MZaF-fc5AH7XRA0XBpAtDTSVXRW78IsVd_27ctc22GkY9GUUMc9HJXNW130DlATzXZ-18kSEZKrkK_tmiIMkYZYRlK7ipJ981P8G0D85I-myB6ti1iSl-1zjYWSuZYO4w=w320-h400" width="320" /></a><div class="separator" style="clear: both; text-align: center;"><br /></div></div>Amy of<a href="https://www.amyscookingadventures.com"> Amy's Cooking Adventures</a> arrived next and brought us a very tempting supper of <a href="https://www.amyscookingadventures.com/2023/02/chicken-cacciatore.html">Chicken Cacciatore</a>, which was likely a daring dish for WWII English families, though in the book, it came courtesy of an Italian POW. Amy said; "This was a great take on WWII from the perspective of ordinary women who needed to survive on the home front, especially in the kitchen with food rationing in place... I always love it when novels include recipes! It’s a great way to focus culinary inspiration. The recipes in the novel appeared to take WWII rationing into account."<div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj-s3zv67iemzi6awEi8z6igulHAgnmTwZVH7JS_G9SSCOyPPYPnjSlmIXx_fAk8bezZKdDjtpXG4zGrSVQ3lPo6Pg_6eU7Wml1Enrf_Hel9HFSE6OaomrLTADdPt_ruxvjaYbedR6OvAlsCFEouRe2z7NiU_lwdBsfT0_yx2DM-B1xvv7QnDfSv4oCgg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="588" data-original-width="500" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj-s3zv67iemzi6awEi8z6igulHAgnmTwZVH7JS_G9SSCOyPPYPnjSlmIXx_fAk8bezZKdDjtpXG4zGrSVQ3lPo6Pg_6eU7Wml1Enrf_Hel9HFSE6OaomrLTADdPt_ruxvjaYbedR6OvAlsCFEouRe2z7NiU_lwdBsfT0_yx2DM-B1xvv7QnDfSv4oCgg=w340-h400" width="340" /></a></div><br />Simona, the author of the blog, <a href="https://www.pulcetta.com">Briciole</a> brought us a very unusual dish, <a href="https://www.pulcetta.com/2023/02/recipe-red-beet-pkhali.html">Red Beet Pakhali</a>, made of beets and walnuts with a piquant mix of spices. She mentioned that "The book includes the competition recipes and a few others. It is interesting to read the alternatives people devised for ingredients that were in short supply, like sugar... Red beets are mentioned several times in the book using their British name, beetroots. Audrey grows them in her garden and they are featured in a couple of the recipes provided in the book. I don't grow them, but like to get them at the farmers market." Alternative sweets from the plant world!</div><div><br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjjy7KLw4XPQhAtqh61fVl2lylQcJSJHTwqycBR5W1m7FOcKcQFmZtT_PjWjcqs5ge5NDHAPCDXuZNcO4h9aRzVSry8yLLEBgkzyL7bmStq9VuWoSY4Jvo7G5mT063K99PZHE-uslH25zT9vgX4azS6S9-EM_b8IpL5Fbl4rV3zX_UEy8oncmsBgRM66A" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="532" data-original-width="740" height="230" src="https://blogger.googleusercontent.com/img/a/AVvXsEjjy7KLw4XPQhAtqh61fVl2lylQcJSJHTwqycBR5W1m7FOcKcQFmZtT_PjWjcqs5ge5NDHAPCDXuZNcO4h9aRzVSry8yLLEBgkzyL7bmStq9VuWoSY4Jvo7G5mT063K99PZHE-uslH25zT9vgX4azS6S9-EM_b8IpL5Fbl4rV3zX_UEy8oncmsBgRM66A" width="320" /></a></div><br />Next came Camilla of <a href="https://www.culinarycam.com/post/kitchen-front">Culinary Cam</a>, bringing us <a href=" https://www.culinarycam.com/post/kitchen-front">Cream of Mushroom Soup</a>. Love it! Just about my favorite soup! As Cam notes, "Contestants needed to create an appetizer, a main dish, and a dessert using their ration books and things that they can easily forage or find. While the food is both interesting and awful - I mean, think cake without sugar or eggs. Ugh. - it's the contestants and their relationships that are the star of this book." So true, though we don't necessarily relate to some of the food, we do to the people!<br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1MwHUpwQY0wRCjnaAW75jGyvsapLxmmdXfdVYwq3Kw_g0y_xxvJTP76l07luNhmcrMEwAERny1zZWTdq9Nz_4d77Eh5A_w3yiZdKCM2LcGUdXtOmIrnSkBLUaa1P8LGoChPbLVqzExUodY0RlxVbNCmRjAjsKCphX7LkwFXBY0iFF_OrheLZw4yQ9Nw/s800/6a01761515f782970c02b6852d941d200d-800wi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1MwHUpwQY0wRCjnaAW75jGyvsapLxmmdXfdVYwq3Kw_g0y_xxvJTP76l07luNhmcrMEwAERny1zZWTdq9Nz_4d77Eh5A_w3yiZdKCM2LcGUdXtOmIrnSkBLUaa1P8LGoChPbLVqzExUodY0RlxVbNCmRjAjsKCphX7LkwFXBY0iFF_OrheLZw4yQ9Nw/s320/6a01761515f782970c02b6852d941d200d-800wi.jpg" width="320" /></a></div><br />Cathy from<a href="https://delawaregirleats.typepad.com/blog/"> Delaware Girl Eats </a>also prepared that fabulous stew, <a href="https://delawaregirleats.typepad.com/blog/2023/03/mangia-bene-with-chicken-cacciatore.html">Chicken Cacciatore</a>. Oh boy! I want some like right now! As she recounts her inspiration, "In the book,.... The Kitchen Front by Jennifer Ryan this dish plays an ongoing role. One of the leading characters, Nell, is taught to make it by the Italian POW Paolo who is among prisoners near the estate where Nell lives. For him the dish is a loving preparation and he becomes her love interest. She prepares it for the cooking contest which is central to the book." Cathy says the recipe she gives "isn’t exactly his but an adaptation based on my own preparation."</div><div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNaPU3ZlHS9ufjAXfEAPOw0TIL4IrhsyuYCmOVyhiwoUqUT5S1hvZ98Hpse6pjB4tXxvZbPD3S4hJgkh6fMpFvvRP94jPdzyO_4m5SS89siMZdkYeA99QnYvTqShWwABcsugLQpjbdQ3l_vQZkss91eYQrK5yYirvWKJHsDDh4TS3ld6cO38dzYwqJQw/s320/20230313_145143.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNaPU3ZlHS9ufjAXfEAPOw0TIL4IrhsyuYCmOVyhiwoUqUT5S1hvZ98Hpse6pjB4tXxvZbPD3S4hJgkh6fMpFvvRP94jPdzyO_4m5SS89siMZdkYeA99QnYvTqShWwABcsugLQpjbdQ3l_vQZkss91eYQrK5yYirvWKJHsDDh4TS3ld6cO38dzYwqJQw/w300-h400/20230313_145143.jpg" width="300" /></a></div><br />Next to arrive at The Kitchen Front was Marge, <a href="http://www.theintrepidreader.com">The Intrepid Reader </a>and Baker, bringing her version of <a href="http://www.theintrepidreader.com/2023/03/weekend-cookingcook-books-kitchen-front.html">Gwendoline's Eggless Chocolate Sponge Cake</a>. I like her comment that she ended up sticking in her swim lane! Desserts! Marge remarked that, "I enjoyed watching the relationships between the women evolve; and another highlight for me was the fact that there really was a show called The Kitchen Front on the radio in WWII, and there really were cooking competitions which were designed to help lift morale." </div><div><br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjgsyRWpYBPlLUTNZ-jyqWe4V1ZSaJN9jfB4-AQhglgtC2uvtd_n8v0pS318NisHBpZTN7Vs-PWe-_CfL1T6ek1nTzyPhlRogRcAEeRW3DaJG9UGx5Aes5_axMj45HrxkJSi3X0pQFsc3YNSL2LcFpyEw7-j87BVYKzH0Y7fb9EwHQiC3CVguEccJxrUQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="193" data-original-width="300" height="258" src="https://blogger.googleusercontent.com/img/a/AVvXsEjgsyRWpYBPlLUTNZ-jyqWe4V1ZSaJN9jfB4-AQhglgtC2uvtd_n8v0pS318NisHBpZTN7Vs-PWe-_CfL1T6ek1nTzyPhlRogRcAEeRW3DaJG9UGx5Aes5_axMj45HrxkJSi3X0pQFsc3YNSL2LcFpyEw7-j87BVYKzH0Y7fb9EwHQiC3CVguEccJxrUQ=w400-h258" width="400" /></a></div><br />Debra from <a href="http://eliotseats.com">Eliot's Eats</a> brought us dessert too, an <a href=" http://eliotseats.com/2023/03/24/kitchen-front/">Eggless Honey-Apple Cake</a>! Can one ever have too many desserts on hand? She said "I enjoyed the dynamics between the four characters (or five if you count Mrs. Quince). This is a fun and light read and I enjoyed seeing them find friendship, hope and success in the kitchen during dire times in England."</div><div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhOwJAK5FYdX4_7QVxX3qtkx2KOMQl8m-0Klvijq2i-hWiNGypiYFjaqkBmPGWt9Udwk770kHaw7ULFV6LqVapYhPUpL29wZOF2AfTnRyqHhaIy_CyAKPqkHxdsVH8Z-Q3W_Ycm2bzseu9mWSR1cZbJbyBqVMxKIMVSt2c0ExFS5kIAs1ZvlPQcIdxmqA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="333" data-original-width="400" height="333" src="https://blogger.googleusercontent.com/img/a/AVvXsEhOwJAK5FYdX4_7QVxX3qtkx2KOMQl8m-0Klvijq2i-hWiNGypiYFjaqkBmPGWt9Udwk770kHaw7ULFV6LqVapYhPUpL29wZOF2AfTnRyqHhaIy_CyAKPqkHxdsVH8Z-Q3W_Ycm2bzseu9mWSR1cZbJbyBqVMxKIMVSt2c0ExFS5kIAs1ZvlPQcIdxmqA=w400-h333" width="400" /></a></div><p></p><p> Lastly, Claudia of <a href="http://honeyfromrock.blogspot.com">Honey from Rock</a>, moi, came to the festivities with <a href="http://honeyfromrock.blogspot.com/2023/03/we-at-cook-books-club-have-been-reading.html">Audrey's Cornish Pasties</a>. Helped out with some of our wild caught pig! I truly loved this novel, and became immersed in that World War II period, putting myself in the shoes of those who had to make do in war time, with rations, foraging and bartering. </p><p>I believe that's it folks, with all posts in and accounted for. Deb of Kahakai Kitchen was unable to join us for this round, and our prayers and best wishes go out to her in all that she's been going through, health wise, loss of her dear kitty companion and with a job changeover to top it all! Take heart Deb! Things can only improve!</p><p>Watch for our upcoming selection announcement. For the April / May 2023 edition, Debra (<a href="http://eliotseats.com/">Eliot's Eats</a>) has chosen <a href="https://www.amazon.com/Lessons-Chemistry-Novel-Bonnie-Garmus/dp/038554734X">Lessons in Chemistry</a> by Bonnie Garmus (April 2022). I hope you all will join us for that reading round.</p><p><br /></p></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8157547851337502081.post-45730680815117610792023-02-06T14:17:00.009-05:002023-02-11T16:53:27.797-05:00February/March Selection: The Kitchen Front by Jennifer Ryan<p><br /></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj_5w2LAnTAId-Ju4jUgci37v1Xg8BnOIkZSWFjzP19IL4v1ZR9Wgw8raYCnQxD5rN0uQVKJWSC6cn5mqO59oCCDI0Qp2iDgqJo7iqaWFz4WBpqhL_klyBzviJaw6TdS_M5jftMFjqqpwO2f0VylSDvSGqCX9fWTyvdhYg4AxZqClJ4kqWnd48ShzQqIQ" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="218" data-original-width="141" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj_5w2LAnTAId-Ju4jUgci37v1Xg8BnOIkZSWFjzP19IL4v1ZR9Wgw8raYCnQxD5rN0uQVKJWSC6cn5mqO59oCCDI0Qp2iDgqJo7iqaWFz4WBpqhL_klyBzviJaw6TdS_M5jftMFjqqpwO2f0VylSDvSGqCX9fWTyvdhYg4AxZqClJ4kqWnd48ShzQqIQ=w206-h320" width="206" /></a></div><div style="text-align: left;">Well, just a tad under the wire, like everything else in my life at the moment, here is our Cook the Books Club February-March selection, Jennifer Ryan's <a href="https://www.amazon.com/Kitchen-Front-Novel-Jennifer-Ryan/dp/0593158814/ref=sr_1_1?keywords=the+kitchen+front+jennifer+ryan&qid=1675711627&s=books&sr=1-1">The Kitchen Front</a>. Her <span style="color: #222222;">previous books have been truly delightful, and when I caught up with this one last year it immediately stood out as being perfect for our Cook the Books group. During World War II the stressful times at home called up food innovation and creativity from resourceful women and men too.</span></div></span></div><p style="color: #222222;"><span style="font-family: arial;">From the publishers</span></p><blockquote><span style="font-family: arial;"><span style="font-size: 16px; text-size-adjust: auto;">Two years into World War II, Britain is feeling her losses: The Nazis have won battles, the Blitz has destroyed cities, and U-boats have cut off the supply of food. In an effort to help housewives with food rationing, a BBC radio program called The Kitchen Front is holding a cooking contest—and the grand prize is a job as the program’s first-ever female co-host. For four very different women, winning the competition would present a crucial chance to change their lives.</span><br style="font-size: 16px; text-size-adjust: auto;" /><br style="font-size: 16px; text-size-adjust: auto;" /><span style="font-size: 16px; text-size-adjust: auto;">For a young widow, it’s a chance to pay off her husband’s debts and keep a roof over her children’s heads. For a kitchen maid, it’s a chance to leave servitude and find freedom. For a lady of the manor, it’s a chance to escape her wealthy husband’s increasingly hostile behavior. And for a trained chef, it’s a chance to challenge the men at the top of her profession.</span><br style="font-size: 16px; text-size-adjust: auto;" /><br style="font-size: 16px; text-size-adjust: auto;" /><span style="font-size: 16px; text-size-adjust: auto;">These four women are giving the competition their all—even if that sometimes means bending the rules. But with so much at stake, will the contest that aims to bring the community together only serve to break it apart?</span></span></blockquote><div><span style="color: #222222;"></span></div><div><span style="color: #222222; font-family: arial;"><p><span style="color: black;">This novel is an inspiring one for sure, and with lots of retro food ideas that translate into our own times. I'm looking forward to what meals everyone comes up with. I loved Ryan's book and hopefully you all will enjoy it as well. </span></p><p><span style="color: black;"><span style="color: #222222; font-family: arial;">If you are new to Cook the Books, what we do is read the current selection, then cook something inspired by the book and post it with our thoughts. You can check out our <a href="http://cookthebooksclub.blogspot.com/p/about.html">Information page here</a>. Deadline for contributing your post is </span><span class="aBn" data-term="goog_1075479003" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; border-bottom: 1px dashed rgb(204, 204, 204); color: #222222; font-family: arial; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;"><b>Friday, March 31, 2023. Please comment with a link to </b></span></span><span style="color: #222222; font-family: arial;"><span><b>your post when complete.</b></span></span></span></p><p>Aloha,<br />Claudia,<a href="http://honeyfromrock.blogspot.com"> Honey From Rock</a></p></span></div><div><br /></div>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-8157547851337502081.post-10397343934256858672023-02-06T00:20:00.003-05:002023-02-13T22:02:23.707-05:00Miss Cecily's Recipes for Exceptional Ladies: The Roundup<p><span style="font-family: helvetica; font-size: medium;">Thanks to everyone who cooked along with Cecily, Kate and us this round of Cook the Books! It's time to roundup the entries inspired by <a href="https://www.amazon.com/Miss-Cecilys-Recipes-Exceptional-Ladies/dp/1728210232/"><i>Miss Cecily's Recipes for Exceptional Ladies </i>by Vicky Zimmerman</a>. I think most of us enjoyed the book, and I certainly enjoyed all of the delicious food it inspired. Get your drool cloths ready, because here we go!</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9co3FoSoXfAvagKZXtvFmqewMgen8n_xZg21G2bHGh9P0HxymrbNP_otfE-jRQxxT9I5xRmJDwvnAhUdo8pMA44zs-gl43frYdvrtqw8RASUmRiqI3S15-2RsQwQlE8fhYGxqLjkWisV7b0OSS6wQXhrI2nklWrCX9oqE4XZPaDsBSKvxJ-SHKUmKA/s500/51MlDoatX8L.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="333" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9co3FoSoXfAvagKZXtvFmqewMgen8n_xZg21G2bHGh9P0HxymrbNP_otfE-jRQxxT9I5xRmJDwvnAhUdo8pMA44zs-gl43frYdvrtqw8RASUmRiqI3S15-2RsQwQlE8fhYGxqLjkWisV7b0OSS6wQXhrI2nklWrCX9oqE4XZPaDsBSKvxJ-SHKUmKA/w266-h400/51MlDoatX8L.jpg" width="266" /></a></div><span style="font-family: helvetica; font-size: medium;"><br /></span><p></p><p><span style="font-family: helvetica; font-size: medium;">First up is Wendy of <i><a href="https://adayinthelifeonthefarm.blogspot.com">A Day in the Life on the Farm</a></i> found the book <span style="caret-color: rgb(102, 102, 102);"> "<i>a delightful novel about accepting yourself, taking care of yourself and believing in yourself.</i>" Kudos to Wendy for joining us this month as she finished the book in the hospital after being hit by a car on a walk. She says, <span style="background-color: white;">"</span></span></span><span style="background-color: white; caret-color: rgb(102, 102, 102);"><span style="font-family: helvetica; font-size: medium;"><i>I finished this book during that stint in the hospital. When I returned home to continue my rehabilitation, my husband who had taken over all the household duties, was the perfect caregiver of all my needs, including meals. ... </i></span></span><span style="background-color: white; caret-color: rgb(102, 102, 102);"><span style="font-family: helvetica; font-size: medium;"><i>One night he made these chili lime chicken skewers, steamed rice and stir fry vegetables. It was a delicious dinner and I thought that, if I were Miss Cecily, I would add it to my cookbook as "A<a href="https://adayinthelifeonthefarm.blogspot.com/2022/12/a-meal-to-serve-when-someone-comes-home.html"> Meal to Serve When Someone Comes Home from the Hospital After Being Smashed by a Truck.</a></i>"</span></span></p><p><span style="background-color: white; caret-color: rgb(102, 102, 102);"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGX1wKlmnus6G48WZNgFVeZnACjA_m_mJcZ5ds9WcuMTgt-vKx9nsbXUq8fiUQV3QTHsJgH_fGDuyp6CH_xBYHhOKbVIz8QZyVRN_BblHDL-TbeaKAOof8QEheNYUjJhKyhCOAxepf0nqLco5JhRtx6c6lQ5jaZXMDmryta0uP5nU3jPBUJoHZ_2dCw/s400/dinner%20plate.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="304" data-original-width="400" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGX1wKlmnus6G48WZNgFVeZnACjA_m_mJcZ5ds9WcuMTgt-vKx9nsbXUq8fiUQV3QTHsJgH_fGDuyp6CH_xBYHhOKbVIz8QZyVRN_BblHDL-TbeaKAOof8QEheNYUjJhKyhCOAxepf0nqLco5JhRtx6c6lQ5jaZXMDmryta0uP5nU3jPBUJoHZ_2dCw/w400-h304/dinner%20plate.jpg" width="400" /></a></div><br /><span style="font-family: helvetica; font-size: medium;"><br /></span><p></p><p><span style="font-family: helvetica; font-size: medium;"><span style="background-color: white; caret-color: rgb(102, 102, 102);">Next was Camilla of <i><a href="https://www.culinarycam.com">Culinary Cam</a></i> who stoped reading the book soon after starting, annoyed by Kate. She says, ..."</span><span style="background-color: white; white-space: pre-wrap;"><i>Then, when I saw it pop back up in my calendar to post about the book, I picked it up again. And I'm glad I persisted, but because it ended up being a delightful read about friendship. And the recipes were quite inspiring!"</i> For her dish Camilla says, "</span><i><span style="background-color: white; white-space: pre-wrap;">I read more about this new-to-me dish called <b><a href="https://www.culinarycam.com/post/sole-veronique">Sole Véronique</a>.</b> Oh, and before anyone screams that this isn't a traditional Sole Véronique, I know. It's </span><span style="border: 0px none; box-sizing: inherit; font-stretch: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; white-space: pre-wrap;">my </span><span style="background-color: white; white-space: pre-wrap;">take on the recipe with what I had on-hand.</span></i><span style="background-color: white; white-space: pre-wrap;"><i>I will admit it's a rare evening when all three of my food critics (that's husband and two boys) agree that a dish is fantastic. This was one of those dishes. But you really can't go wrong with fresh fish, butter, cream, herbs, and roasted grapes! </i>"</span></span></p><p><span style="font-family: helvetica; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: medium;"><a href="https://static.wixstatic.com/media/16e7f4_7331e2f0f64645ed83dcd833d9759cd9~mv2.jpg/v1/fill/w_1480,h_990,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/16e7f4_7331e2f0f64645ed83dcd833d9759cd9~mv2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="535" data-original-width="800" height="268" src="https://static.wixstatic.com/media/16e7f4_7331e2f0f64645ed83dcd833d9759cd9~mv2.jpg/v1/fill/w_1480,h_990,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/16e7f4_7331e2f0f64645ed83dcd833d9759cd9~mv2.jpg" width="400" /></a></span></div><span style="font-family: helvetica; font-size: medium;"><br /><span style="background-color: white; white-space: pre-wrap;"><br /></span></span><p></p><p><span style="font-family: helvetica; font-size: medium;"><span style="background-color: white; white-space: pre-wrap;">Cathy of <i><a href="https://delawaregirleats.typepad.com/blog/">Delaware Girl Eats</a></i> said, '</span></span><span style="background-color: white; font-family: helvetica; font-size: medium;"><span style="color: #333333;"><span style="caret-color: rgb(51, 51, 51);"><i>I especially enjoyed the excerpts from the Food for Thought book such as “A cookbook should be equally at home on the kitchen shelf as the bedside table. This cookbook was written not for those heroic housewives who, having produced a cordon bleu dinner for twenty, emerge from their kitchens triumphant. I address, rather, the more easily dismayed to whom a gastronomic occasion is a challenge and a dilemma.</i>”" And it inspired her <a href="https://delawaregirleats.typepad.com/blog/2023/01/a-cheesy-baked-pasta-dish-can-crown-family-occasions.html"><b><i>Cheesy Baked Pasta Casserole</i></b>,</a> "</span></span><span style="caret-color: rgb(51, 51, 51); color: #333333;"><i>This passage spurred thoughts of what I could make for the kids and was a great lead-in for a simple dinner of roasted asparagus and a pasta casserole laden with mushrooms. As it turned out, they enjoyed the meal so much that they all took “to go” bags home with them.Yea for grandma! Hope you enjoy too</i>."</span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://delawaregirleats.typepad.com/.a/6a01761515f782970c02af148bb945200c-800wi" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://delawaregirleats.typepad.com/.a/6a01761515f782970c02af148bb945200c-800wi" width="400" /></a></div><br /><p></p><p><span style="font-family: helvetica; font-size: medium;"><span style="background-color: white; white-space: pre-wrap;">Amy of <i><a href="https://www.amyscookingadventures.com/">Amy's Cooking Adventures</a></i> said, "</span><i>Cecily's book and recipes within are definitely the highlight of the story. In the afterward, we find that Cecily inspired by the author's own grandmother and the the (out of print) cookbook did exist. I have to wonder what the real Cecily's family thinks about this since the author admits that book Cecily is far meaner than her real life counterpart. I really wish I could get my hands on the real cookbook and that seems like it would be a worthwhile read!" </i>For her dish Amy says, "<i><span style="white-space: pre-wrap;">I had several recipes marked to try, but decided to stretch myself with <b><a href="https://www.amyscookingadventures.com/2023/01/potato-pave-with-rosemary.html">Potatoes Pave</a></b>, which sounded fancy and delicious. </span><span style="white-space: pre-wrap;">I tried the recipe a couple months back and failed epically... </span><span style="white-space: pre-wrap;">I almost left it at that and posted my failure (by this time, the book was back at the library, so I didn’t have a back up plan for something to make). ...</span><span style="white-space: pre-wrap;">And yet…</span><span style="white-space: pre-wrap;">I just couldn’t let that failure sit and decided to give it another shot and I’m so glad I did. ...</span></i><span style="white-space: pre-wrap;"><i>the potatoes were great! They reminded me of hashbrowns - which are always a hit in this house!</i>"</span></span></p><p><span style="font-family: helvetica; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzZiitiZsYQ85FRV5VCcro3Nwkg7pGIIhQCREa1Sr-a0j6s7hJY-RMo9tm9NfZFqVQIHLLzJXdDYJsnuV2V6I775Z0CLGkg6SlOIo-6yN7yhHNh70FiBlssWuU4L2zzQjArqpw13sKfCGGd2P8hzS7FqVsmG1XumS9Ch1QV_MWiQ5SYq-Q60-7M8snYA/s640/61EE25E6-374D-4545-A6E5-987CED470AFC.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzZiitiZsYQ85FRV5VCcro3Nwkg7pGIIhQCREa1Sr-a0j6s7hJY-RMo9tm9NfZFqVQIHLLzJXdDYJsnuV2V6I775Z0CLGkg6SlOIo-6yN7yhHNh70FiBlssWuU4L2zzQjArqpw13sKfCGGd2P8hzS7FqVsmG1XumS9Ch1QV_MWiQ5SYq-Q60-7M8snYA/w320-h400/61EE25E6-374D-4545-A6E5-987CED470AFC.jpeg" width="320" /></a></span></div><span style="font-family: helvetica; font-size: medium;"><br /></span><p></p><p><span style="font-family: helvetica; font-size: medium;"><span style="white-space: pre-wrap;">Co-Host Debra of <i><a href="http://eliotseats.com">Eliot's Eats</a></i> said, "</span><span style="background-color: white;"><i>I was a bit skeptical from the title (and I do think an alternate title would have been better) but I loved this novel. It’s a foodie book, sort of a realistic romance (meaning it’s not sappy) and a tale of female friendship that spans generations.</i>" For her book-inspired dish Debra said, "</span><i>I loved how Cecily titled her menu selections and one night I was just inspired (or actually not so much). In a total homage to Cecily and partially inspired by Kate’s “Pasta on Pasta” meal, I present the following. </i><span style="text-align: center;"><i>“When there’s no protein in the house and you’re not going to the store yet you don’t want to make plain spaghetti with red sauce (and you have mushrooms to use)</i>” Her <b><i><a href="http://eliotseats.com/2023/01/19/miss-cecilys-recipes-for-exceptional-ladies-ctb/">Tomato Two-Times Easy Pasta w/ Mushrooms</a></i></b> turned out well, "</span><span style="background-color: white;"><i>Delicious and easy. The toasted almonds just adds the right amount of crunchiness. The basil adds the right freshness.</i>"</span></span></p><p><span style="font-family: helvetica; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: medium;"><a href="http://eliotseats.com/wp-content/uploads/2023/01/20230119_194151-768x576.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="768" height="300" src="http://eliotseats.com/wp-content/uploads/2023/01/20230119_194151-768x576.jpg" width="400" /></a></span></div><span style="font-family: helvetica; font-size: medium;"><br /><span style="background-color: white;"><br /></span></span><p></p><p><span style="font-family: helvetica; font-size: medium;"><span style="background-color: white;">Co-Host Simona of <i><a href="https://www.pulcetta.com">briciole</a></i> said, "</span><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;"><i>The story shines a light on the importance of mentors in one's life. Miss Cecily is not an easy one, but Kate perseveres, understanding that the elderly woman's sometimes sharp words come from a place of affection and wisdom.</i>" For her dish Simona says that ... "</span><i><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;">Kate could prepare this <b><a href="https://www.pulcetta.com/2023/01/recipe-avocado-salad.html">Avocado Salad </a></b>for Ben whom in the story she scolds for buying store-bought guacamole instead of preparing it fresh. The salad was inspired by the </span><span style="box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333;">avocado salsa cruda</span><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;"> recipe in </span><span style="box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333;">The Latin Table</span><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;"> by Isabel Cruz. The main ingredient change I made is the use of arugula (</span><span style="box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333;">rucola</span><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;">) instead of cilantro (</span><span style="box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333;">coriandolo</span></i><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;"><i>)</i>."</span></span></p><p><span style="font-family: helvetica; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: medium;"><a href="https://briciole.typepad.com/.a/6a00d835508b1869e202b6852558a3200d-500wi" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="586" data-original-width="500" height="400" src="https://briciole.typepad.com/.a/6a00d835508b1869e202b6852558a3200d-500wi" width="341" /></a></span></div><span style="font-family: helvetica; font-size: medium;"><br /></span><p></p><p><span style="font-family: helvetica; font-size: medium;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;">Co-Host Claudia of <i><a href="http://honeyfromrock.blogspot.com">Honey From Rock</a></i> deserves kudos for posting while still recovering from a bad fall, says, "</span></span><span style="background-color: white; font-family: helvetica; font-size: medium;"><span style="caret-color: rgb(51, 51, 51); color: #333333;"><i>I for one was in complete sympathy with the grumpy old lady, Miss Cecily. After a bad fall in early November, spending the last few months in recovery and not able to get around as before, sob, sob. </i></span><span style="caret-color: rgb(51, 51, 51); color: #333333;"><i>Well, I'm back at my computer at least, which is also acting wonky. And, at the absolute deadline for the book post. On the plus side, Bob has been stalwart throughout, my chauffeur and really big help and companion, as well as a great sous chef for the relatively simple meals we put together</i>." For her dish Claudia says, "</span><span style="caret-color: rgb(51, 51, 51); color: #333333;"><i>Kate, for her newly inaugurated Supper Club offers two pastas, against all tradition: tagliarini with crab, followed by pappardelle with cream, pancetta and new season's asparagus. With, Prosecco served for all. As it turns out, the grocer didn't have enough asparagus, so she subbed in green peas. There you have it. ... </i></span></span><span style="font-family: helvetica; font-size: medium;"><i><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;">I was inspired to put a pasta dish together with the fresh green pea pods we had picked up from the market.</span><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;">Nothing too fussy, but I think in sync with the book. Especially with a nice glass of Prosecco. <b><a href="http://honeyfromrock.blogspot.com/2023/01/we-at-cook-books-club-have-been-reading.html">Meal For a Recovering Invalid and Her Sous Chef</a>.</b> He's very good at chopping things and stirring!"</span></i></span></p><div><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhbMurL-w7bW3BZDdm4RgTaaink06p1Xpl8af-GzcSJHrSvmiztnhKxg0rHuVETg9I9zVSF8eRpynLz6Weju7T5b6Lu4aeXA3hk7YY87XBHnC9z0GbmwCJITcY6ogCzTpFkFImJ2vSXyYJrbHq4cOQYcqMq7qS-StDXunFvHrqbde2wlkTNAZGahHhg/s400/IMG_1430.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="336" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhbMurL-w7bW3BZDdm4RgTaaink06p1Xpl8af-GzcSJHrSvmiztnhKxg0rHuVETg9I9zVSF8eRpynLz6Weju7T5b6Lu4aeXA3hk7YY87XBHnC9z0GbmwCJITcY6ogCzTpFkFImJ2vSXyYJrbHq4cOQYcqMq7qS-StDXunFvHrqbde2wlkTNAZGahHhg/w336-h400/IMG_1430.jpg" width="336" /></a></div><br /></span></div><div><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;"><span style="font-family: helvetica; font-size: medium;"><br /></span></span></div><div><span style="font-family: helvetica; font-size: medium;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;">Finally, at <i><a href="http://kahakaikitchen.blogspot.com">Kahakai Kitchen</a></i>, I started out unsure of my book pick because I wasn't a fan of either Kate or Cecily, but they both won me over and I enjoyed the book --especially the recipe titles from the cookbook. Having another not-so-great couple of months with health flareups and crazy work schedule, I went for a <b><i><a href="http://kahakaikitchen.blogspot.com/2023/02/scampi-pasta-for-cook-books-decjan.html">Quick & Easy Shrimp Scampi Pasta</a></i></b>, inspired by the fried scampi Kate cooks for the jerky Nick and the pastas Kate cooks for her pop-up dinner party. Informally this dish could be called:</span><i style="caret-color: rgb(34, 34, 34); color: #222222;">A Quick But Indulgent Dinner When You are Tired as Hell. </i><span style="caret-color: rgb(34, 34, 34); color: #222222;">I enjoyed it in a bowl with chopsticks, consumed on the couch after work while binging a new tv show. I highly recommend both the pasta and the show. </span></span></div><div><span style="font-family: helvetica; font-size: medium;"><span style="caret-color: rgb(34, 34, 34); color: #222222;"><br /></span></span></div><div><span style="font-family: helvetica; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvy9VtVQJL6BokoBemXjCczEq5Mmv16Q88XWVD0YAjayO0zYXlfhp9yFcquwklREQrwPJFZIYW0IIOLaP7hRX1wlVtMuSc-HVBAsowVTefDigPVmcdkfx7sjJzFyJyXknQ66rzUsMFg371-bacyE9-dMkyaZ86LSCXr7V4PtgqCvUclESfpGEb0W_/s400/ECE04516-38A9-463B-BCF6-0C09B178E0CC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="400" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvy9VtVQJL6BokoBemXjCczEq5Mmv16Q88XWVD0YAjayO0zYXlfhp9yFcquwklREQrwPJFZIYW0IIOLaP7hRX1wlVtMuSc-HVBAsowVTefDigPVmcdkfx7sjJzFyJyXknQ66rzUsMFg371-bacyE9-dMkyaZ86LSCXr7V4PtgqCvUclESfpGEb0W_/w400-h400/ECE04516-38A9-463B-BCF6-0C09B178E0CC.jpg" width="400" /></a></div></span></div><div><span style="font-family: helvetica; font-size: medium;"><span style="caret-color: rgb(34, 34, 34); color: #222222;"><br /></span></span></div><div><span style="font-family: helvetica; font-size: medium;"><span style="caret-color: rgb(34, 34, 34); color: #222222;">I think I have posted all of the tasty entries for this round, but please let me know if I missed anyone. </span></span></div><div><span style="font-family: helvetica; font-size: medium;"><span style="caret-color: rgb(34, 34, 34); color: #222222;"><br /></span></span></div><div><span style="font-family: helvetica; font-size: medium;"><span style="caret-color: rgb(34, 34, 34); color: #222222;">I will now turn things over to Claudia of <i><a href="http://honeyfromrock.blogspot.com">Honey From Rock</a></i> with our February/March selection, <a href="https://www.amazon.com/Kitchen-Front-Novel-Jennifer-Ryan-ebook/dp/B08FHBZPJ6/"><i>The Kitchen Front</i> by Jennifer Ryan</a>. </span></span></div><div><span style="font-family: helvetica; font-size: medium;"><span style="caret-color: rgb(34, 34, 34); color: #222222;"><br /></span></span></div><div><span style="font-family: helvetica; font-size: medium;"><span style="caret-color: rgb(34, 34, 34); color: #222222;">Happy Reading and Cooking!</span></span></div><div><span style="font-family: helvetica; font-size: medium;"><span style="caret-color: rgb(34, 34, 34); color: #222222;"><br /></span></span></div><div><span style="font-family: helvetica; font-size: medium;"><span style="caret-color: rgb(34, 34, 34); color: #222222;">Aloha, </span></span></div><div><span style="font-family: helvetica; font-size: medium;"><span style="caret-color: rgb(34, 34, 34); color: #222222;"><br /></span></span></div><div><span style="font-family: helvetica; font-size: medium;"><span style="caret-color: rgb(34, 34, 34); color: #222222;">Deb of Kahakai Kitchen</span></span></div>Deb in Hawaiihttp://www.blogger.com/profile/12753889028487254096noreply@blogger.com4tag:blogger.com,1999:blog-8157547851337502081.post-21156719940939060372022-12-06T01:52:00.000-05:002022-12-06T01:52:12.965-05:00December/January Selection: Miss Cecily's Recipes for Exceptional Ladies<p><span style="font-family: helvetica;">Hello Friends, </span></p><p><span style="font-family: helvetica;">I am hoping December finds you all well, and ready for another round of Cook the Books. I went through my TBR, both e-books and print, and felt myself called to <a href="https://www.amazon.com/Miss-Cecilys-Recipes-Exceptional-Ladies/dp/1728210232/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1670308771&sr=8-1"><i>Miss Cecily's Recipes for Exceptional Ladies</i> by Vicky Zimmerman</a> (<i>June 9, 2020</i>) for our December/January selection<i>. </i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeck0yLp2UdaXJTMR7r_YErqajqk8mcL_MT37RxPIUDhT1ziPiNPcZ9wNKZdVGELaLRtwrNWLJTsKgmMMcJCXR3BwmgAx-ZJiBtCY33V2E_WTmnHo7K16pqtqjS5TeRezADxvIgiMT5YLCt2m-w0bkiDhAOkCD_z14blmIctAuqFOSGSC11XtpeT0D/s322/MissCecily.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="322" data-original-width="214" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeck0yLp2UdaXJTMR7r_YErqajqk8mcL_MT37RxPIUDhT1ziPiNPcZ9wNKZdVGELaLRtwrNWLJTsKgmMMcJCXR3BwmgAx-ZJiBtCY33V2E_WTmnHo7K16pqtqjS5TeRezADxvIgiMT5YLCt2m-w0bkiDhAOkCD_z14blmIctAuqFOSGSC11XtpeT0D/w266-h400/MissCecily.png" width="266" /></a></div><div class="separator" style="clear: both; text-align: right;"><br /></div><p><span style="font-family: helvetica;">From the Publisher: </span></p><blockquote style="font-family: "PT Sans Caption"; font-size: 15.399999618530273px;"><p><span style="font-family: arial;">An unlikely friendship between two stubborn, lonely souls anchors this big-hearted book and dares us all to ask for more.</span> </p></blockquote><blockquote style="font-family: "PT Sans Caption"; font-size: 15.399999618530273px;"><p><span style="font-family: arial;">When her life falls apart on the eve of her 40th birthday, Kate Parker finds herself volunteering at the Lauderdale House for Exceptional Ladies. There she meets 97-year-old Cecily Finn. Cecily's tongue is as sharp as her mind, but she's fed up with pretty much everything.</span> </p></blockquote><blockquote style="font-family: "PT Sans Caption"; font-size: 15.399999618530273px;"><p><span style="font-family: arial;">Having no patience for Kate's choices in life or love, Cecily prescribes her a self-help book...of sorts. <i>Thought for Food</i>: an unintentionally funny 1950s cookbook high on enthusiasm, featuring menus for anything life can throw at the "easily dismayed," such as:</span> </p></blockquote><blockquote style="font-family: "PT Sans Caption"; font-size: 15.399999618530273px;"><p></p><ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: arial;">Breakfast with a Hangover</span> </li></ul><p></p></blockquote><blockquote style="font-family: "PT Sans Caption"; font-size: 15.399999618530273px;"><p></p><ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: arial;">Tea for a Crotchety Aunt</span> </li></ul><p></p></blockquote><blockquote style="font-family: "PT Sans Caption"; font-size: 15.399999618530273px;"><p></p><ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: arial;">Dinner for a Charming Stranger</span></li></ul><p></p></blockquote><blockquote style="font-family: "PT Sans Caption"; font-size: 15.399999618530273px;"><p><span style="font-family: arial;">As she and Cecily break out of their ruts, Kate will learn far more than recipes. </span></p></blockquote><p><span style="font-family: helvetica;">I like my books light and a bit heartwarming this time of year, and this one seemed like a good pick plus, I have owned the Kindle copy for a couple of years now, so it's high time to read it! And finally, who can resist a blurb like: </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://m.media-amazon.com/images/S/aplus-media/vc/5ea24077-b77b-49e0-af92-32db8576ab3a.__CR0,0,300,300_PT0_SX300_V1___.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="300" height="300" src="https://m.media-amazon.com/images/S/aplus-media/vc/5ea24077-b77b-49e0-af92-32db8576ab3a.__CR0,0,300,300_PT0_SX300_V1___.png" width="300" /></a></div><br /><span style="font-family: helvetica;">Since our virtual foodie book club is full of exceptional ladies, I look forward to seeing what marvelous dishes this novel inspires us to make!</span><p></p><p><span style="font-family: helvetica;">Deb, </span></p><p><span style="font-family: helvetica;"><i><a href="http://kahakaikitchen.blogspot.com">Kahakai Kitchen</a></i></span></p><p><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: arial; font-size: 15.399999618530273px;">Deadline for contributing your post: </span><b style="caret-color: rgb(34, 34, 34); color: #222222; font-family: arial; font-size: 15.399999618530273px;">Tuesday, January 31, 2023.</b></p>Deb in Hawaiihttp://www.blogger.com/profile/12753889028487254096noreply@blogger.com11tag:blogger.com,1999:blog-8157547851337502081.post-78713910093765538702022-12-02T10:42:00.004-05:002022-12-02T14:53:23.792-05:00Cooking with Fernet Branca: The Roundup
<div style="color: #222222;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRl-5Hv0IyPmcRdzlz3Lnx30LbCKikfZuhjO2tQUkiqK6D06XiNSu48gOYzf6HH9c-p0EhUKPY5cHxX4s-LX4knjD_sIWtEMhGddZzjIzNTFu6ZkKFgRevOC9LlZFcXjaqa_mCM4Qbbrg/s2048/red-sparrow-9781501168918_hr.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1127" height="400" src="https://images-na.ssl-images-amazon.com/images/I/414MAvoQ5rL._SX319_BO1,204,203,200_.jpg" width="258" /></a></div></div></div><div><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white;"><div class="separator" style="clear: both; color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><div style="color: #222222; text-align: left;"><span style="font-size: medium; letter-spacing: normal;">It's </span><span style="letter-spacing: 0.2px;">time for the roundup of </span><a href="https://cookthebooksclub.blogspot.com/2022/10/octobernovember-selection-cooking-with.html" style="letter-spacing: 0.2px;" target="_blank">Cook the Books' Club October-November edition</a><span style="letter-spacing: 0.2px;"> for which we read </span><b style="letter-spacing: 0.2px;">Cooking with Fernet Branca</b><span style="letter-spacing: 0.2px;"> </span><span style="font-size: medium; letter-spacing: normal;">by James Hamilton-Paterson.</span><span style="background-color: transparent;"> </span></div></div></span></span><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white;"><div class="separator" style="clear: both; color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><div style="color: #222222; text-align: left;">As I've done in the past, I will present our club members' contributions as a menu. I will start with cocktails, seeing as the title 'character' of the novel is a liqueur. For each, I will give you the official information (author, blog name and post title) and a quote from it — a taste: follow the link and read the author's take of the book and how the reading inspired the cooking. </div>
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<b>Cook the Books Club's<i> Cooking with Fernet Branca</i>-Inspired Menu</b><span style="background-color: transparent;"> </span></div></div></span></span><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white;"><div class="separator" style="clear: both; color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><div style="letter-spacing: 0.2px; text-align: left;"><br /></div><div style="letter-spacing: 0.2px; text-align: left;">Cocktails:</div><div style="letter-spacing: 0.2px; text-align: left;"><b style="letter-spacing: 0.2px;">Hanky Panky Cocktail</b><span style="letter-spacing: 0.2px;"> </span><span style="background-color: transparent;"> </span></div><div style="text-align: left;"><b style="letter-spacing: 0.2px;">Whisper in the Dark</b><span style="background-color: transparent;"> <br /></span></div></div></span></span><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white;"><div class="separator" style="clear: both; color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><div><div><div style="text-align: left;"><div style="text-align: center;"><span style="color: #222222;"><div style="text-align: left;"><br /></div><div style="text-align: left;">Breakfast:</div></span></div><div style="text-align: center;"><div style="color: #222222; text-align: left;"><b>Parfait with Blackberry Jam</b> <span style="background-color: transparent; letter-spacing: 0.2px;"> </span></div></div></div></div></div></div></span></span><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white;"><div class="separator" style="clear: both; color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;">
<span style="color: #222222;"><div style="letter-spacing: 0.2px; text-align: left;"><span style="letter-spacing: 0.2px;"><br /></span></div><div style="letter-spacing: 0.2px; text-align: left;"><span style="letter-spacing: 0.2px;">Appetizer:</span></div><div style="text-align: left;"><b style="background-color: transparent; letter-spacing: 0.2px;">Chicken Liver Paté</b><span style="background-color: transparent;"> </span><span style="background-color: transparent;"> </span><span style="background-color: transparent;"> </span></div></span></div></span></span><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white;"><div class="separator" style="clear: both; color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><span style="color: #222222;"><div style="text-align: left;"><span style="color: #222222; letter-spacing: 0.2px;"><div><br /></div><div>Soup:</div><div><b>Turkey Pasta e Fagioli and Pesto Bread</b></div><div><br /></div><div>Salad:</div></span><div style="letter-spacing: 0.2px;"><b style="letter-spacing: 0.2px;">Radicchio and lettuce leaf salad with carrot micro greens and persimmon</b><span style="background-color: transparent;"> </span></div></div></span></div></span></span><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white;"><div class="separator" style="clear: both; color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><span style="color: #222222;"><div style="text-align: left;"><span style="letter-spacing: 0.2px;"><br /></span></div><div style="text-align: left;"><span style="letter-spacing: 0.2px;">Dessert:</span></div><div style="letter-spacing: 0.2px; text-align: left;"><span style="background-color: transparent;"><b style="letter-spacing: 0.2px;">Apple Crumble</b></span><span style="background-color: transparent;"> </span></div></span></div></span></span><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white;"><div style="color: #222222; font-size: 16px; letter-spacing: 0.2px;"><div style="color: #222222; text-align: left;"><div style="letter-spacing: 0.2px;"><br /></div><div style="letter-spacing: 0.2px;">Cookies:</div><div style="letter-spacing: 0.2px;"><span style="background-color: transparent;"><b style="letter-spacing: 0.2px;">Fernet-Branca Chocolate Chunk Cookies</b></span></div><div style="letter-spacing: 0.2px;"><b style="letter-spacing: 0.2px;">Florentines</b></div></div></div><div>
<div class="p1"><div style="color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: left;"><span style="color: #222222;"><br /></span></div><span style="color: #222222;"><div style="color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: left;">Make yourself comfortable and enjoy the menu.</div><div style="color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: left;"><hr style="color: black;" /><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-rEQyqYUstD9HApsI7SyB-XmvqYB2gLdq0GA4z84dHe0CTFaUlotdj47e2fF0xWEu1Cf2nakGEgf06M4QTypGvh1H675kwjSUgfXM7BLD5IW6dQkYp7MRPFCPzqa1LDH5wuVc_ps1TRjfzNiql-jnKbtQhfmRW4frfB7IcEH6poPnEEOLQILfxsd5Pg/s800/hanky%20panky.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="735" data-original-width="800" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-rEQyqYUstD9HApsI7SyB-XmvqYB2gLdq0GA4z84dHe0CTFaUlotdj47e2fF0xWEu1Cf2nakGEgf06M4QTypGvh1H675kwjSUgfXM7BLD5IW6dQkYp7MRPFCPzqa1LDH5wuVc_ps1TRjfzNiql-jnKbtQhfmRW4frfB7IcEH6poPnEEOLQILfxsd5Pg/w400-h368/hanky%20panky.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Wendy of <a href="http://adayinthelifeonthefarm.blogspot.com/">A Day in the Life on the Farm</a> mixed a <a href="https://adayinthelifeonthefarm.blogspot.com/2022/10/a-little-hanky-panky-and-weekly-menu.html">Hanky Panky Cocktail</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;">"I thought Fernet Branca was going to be a person!!!! Imagine my surprise when I learned that Fernet Branca wasn't a chef but an Italian Liqueur. I private messaged my friend Cam right away. I was laughing so hard at myself that I could barely type... I was, however, inspired to explore Fernet Branca, learning that it is a bitter liqueur used in Italy as a digestif. I also found several recipes for cocktails using Fernet Branca. I do like bitter and often enjoy Compari so I decided to create a cocktail... delicious!! ."</div></div></div><div style="text-align: left;"><div style="text-align: center;"><div class="p1" style="text-align: start;"><hr style="color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;" /><div class="separator" style="clear: both; color: black; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><span style="color: #222222;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSetUG3wAsIPl3K13QTkKTLIHYl3N2X5D1sdHbX3zzbl7r9gTvpRanpwdHZWB4d_IHRCJIjC6QfOvX6yxD6VmibeT8XlbRg6lYhcipkMo83O6KTwroVgVU__uP2KQoCvNXPsRFLO-eWiWX4EySFTaWcJF6dlmT3bHVddlXzqhyoHAOd0xCvXf7iPnWUQ/s640/000EF057-5DFE-46C2-B4A0-64F313991E7B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSetUG3wAsIPl3K13QTkKTLIHYl3N2X5D1sdHbX3zzbl7r9gTvpRanpwdHZWB4d_IHRCJIjC6QfOvX6yxD6VmibeT8XlbRg6lYhcipkMo83O6KTwroVgVU__uP2KQoCvNXPsRFLO-eWiWX4EySFTaWcJF6dlmT3bHVddlXzqhyoHAOd0xCvXf7iPnWUQ/w320-h400/000EF057-5DFE-46C2-B4A0-64F313991E7B.jpeg" width="320" /></a></div><div class="separator" style="clear: both;"><br /></div></span></div><div class="separator" style="clear: both; color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;">Amy of <a href="https://www.amyscookingadventures.com/">Amy's Cooking Adventures</a> made <a href="https://www.amyscookingadventures.com/2022/11/whisper-in-dark-cocktail.html" target="">Whisper in the Dark Cocktail</a></div><div class="separator" style="clear: both; color: #222222; font-size: 16px; letter-spacing: 0.2px;"><br />"Anytime a book claims to be 'hilarious', I roll my eyes and prepare for the worst. Imagine my surprise when this one actually was funny. I even chuckled...out loud!... Gerald gag-inducing recipes are made hilarious by his misplaced confidence... Finally I found the Whisper in the Dark and this one was a winner... The bitterness of the espresso is just what the drink needed to tame down the bitterness of the Fernet-Branca, while mint brought out the surprising mintiness of the spirit. Finally, the sweetness from the Irish Cream and simple syrup were the perfect finishing touch.<span style="letter-spacing: 0.2px;">"</span></div></div></div></div></span></div></div></span></span><div class="p1" style="font-family: arial;"><hr style="color: #222222; font-size: 16px; letter-spacing: 0.2px;" /><div class="p1"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><span style="color: #222222;"><div style="text-align: center;"><div style="font-size: 16px; letter-spacing: 0.2px;"><div class="separator" style="clear: both;"><a href="http://eliotseats.com/wp-content/uploads/2022/12/20221130_083638-768x576.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="768" height="300" src="http://eliotseats.com/wp-content/uploads/2022/12/20221130_083638-768x576.jpg" width="400" /></a></div><div class="separator" style="clear: both;"><br /></div><span style="white-space: pre;">Debra of </span><a href="http://eliotseats.com/">Eliot's Eats</a><span style="white-space: pre;"> prepared <a href="http://eliotseats.com/2022/11/30/not-cooking-with-fernet-branca/">Breakfast Parfait with Blackberry Jam</a></span></div><br /><div class="p1" style="text-align: left;"><span style="color: #222222; font-size: 16px; letter-spacing: 0.2px;">"</span><span style="color: #222222;"><span style="letter-spacing: 0.2px;">I found nothing to be culinarily inspired by except kasha, a rustic fiber-rich dish Marta feeds to Gerald after one of his near death experiences... Marta also receives some blackberry kompot from her infamous family in a care package. To celebrate my finishing of this novel in the early morning, I decided to have some yogurt with oatmeal (my homage to kasha) topped with blackberry jam. Of course, Gerald would have added some anchovies to it... If I’d had more time, I would have made my own buckwheat granola or real kasha. But, I had zero time... This recipe is simple but delicious.</span></span><span style="color: black; font-size: 16px; letter-spacing: 0.2px;">"</span></div><div class="p1" style="text-align: left;"><span style="color: black; font-size: 16px; letter-spacing: 0.2px;"><div style="background-color: white; color: #222222; letter-spacing: 0.2px; text-align: center;"><hr style="text-align: left;" /></div><div class="separator" style="background-color: white; clear: both; color: #222222; letter-spacing: 0.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnipwwr-8p_okjv7yE1QFjxwjqVzgh_1e64Su5W2ZBH_lgUmBQfrnPe368vU6CxOc8_I2JOg4hh9F2MfefWOfrM9iFoGAjNU1TUe0Iu6BhiQPTIVV37U-xHX9Z0gDz_1gnXGWIvTss8dMlsMQ1UoX9-X7lHDby_zp_TWz8YeDg0mHGc7OK30VEKXVFQQ/s400/IMG_1188.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="399" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnipwwr-8p_okjv7yE1QFjxwjqVzgh_1e64Su5W2ZBH_lgUmBQfrnPe368vU6CxOc8_I2JOg4hh9F2MfefWOfrM9iFoGAjNU1TUe0Iu6BhiQPTIVV37U-xHX9Z0gDz_1gnXGWIvTss8dMlsMQ1UoX9-X7lHDby_zp_TWz8YeDg0mHGc7OK30VEKXVFQQ/w399-h400/IMG_1188.jpg" width="399" /></a></div><div class="separator" style="background-color: white; clear: both; color: #222222; letter-spacing: 0.2px; text-align: center;"><br /></div><div class="separator" style="background-color: white; clear: both; color: #222222; letter-spacing: 0.2px; text-align: center;">Claudia of <a href="http://honeyfromrock.blogspot.com/">Honey from Rock</a> prepared <a href="http://honeyfromrock.blogspot.com/2022/10/cooking-under-advisement-with-fernet.html">Chicken Liver Paté</a></div><br style="background-color: white; font-size: medium; letter-spacing: normal; text-align: center;" /><div class="p1" style="background-color: white; font-size: medium; letter-spacing: normal;"><span style="color: #222222; font-size: 16px; letter-spacing: 0.2px;">"</span><span><span style="letter-spacing: 0.2px;">I had many actual laugh out loud moments going through this humorous and satirical novel, usually due to the unexpected, totally deadpan delivery... I forget now where I saw a reference (in this book?) to Fernet Branca and chicken livers, but pursuing that thread, found a recipe from The Washington Post for one. That sent me on a search for Chicken Liver Paté, which seemed more doable and could easily incorporate said Branca in place of other spirits... I'm saving the bulk of it for a wedding party next month, but had a few delicious samples, of course.</span></span><span style="letter-spacing: 0.2px;">"</span></div><hr style="background-color: white; color: #222222; letter-spacing: 0.2px;" /><div class="p1" style="background-color: white; letter-spacing: 0.2px;"><span style="color: #222222;"><div style="color: black;"><div class="p1" style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div class="separator" style="clear: both;"><div style="color: #222222;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVXUe9TomjimBWtz1cb5SoVm9sPydYW_fuKxwQy1QciiIDm4KJBmBNdQ3mXD8yPlZqjkVQAo3vtEM3ilJ2KByDu7YT697ZIVRf1zV0eBPCzPaTN9y7bC42p95Rng5-rx8TihMSFUO6mRfO-O8dXTnjCIq3ODLpV9-6Xc5HVSGtcevJ5Vbqk-hURlfR/s400/IMG_4600%202.HEIC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="291" data-original-width="400" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVXUe9TomjimBWtz1cb5SoVm9sPydYW_fuKxwQy1QciiIDm4KJBmBNdQ3mXD8yPlZqjkVQAo3vtEM3ilJ2KByDu7YT697ZIVRf1zV0eBPCzPaTN9y7bC42p95Rng5-rx8TihMSFUO6mRfO-O8dXTnjCIq3ODLpV9-6Xc5HVSGtcevJ5Vbqk-hURlfR/w400-h291/IMG_4600%202.HEIC.jpg" width="400" /></a></div><div class="separator" style="clear: both;"><br /></div></div><div><div class="separator" style="clear: both; color: #222222;">Deb of <a href="http://kahakaikitchen.blogspot.com/">Kahakai Kitchen</a> prepared <a href="http://kahakaikitchen.blogspot.com/2022/12/simple-and-edible-pasta-e-fagioli-and.html">Simple Turkey Pasta e Fagioli and Pesto Bread</a></div><div class="p2" style="color: #222222;"><br /></div><div class="p3" style="text-align: left;"><span style="color: #222222;">"I made something that I was craving, Pasta e Fagioli and Bread with Pesto to dip into it... I think you have to be a fan of farce, especially British farce and humor to fully appreciate the book]... Overall, an amusing romp, it kept me reading it to see what would happen... I had some leftover Thanksgiving turkey legs and I wanted a soup with pasta and beans--so of course pasta e fagioli, and then I put the pesto from the eggplant dish onto some French bread with a little dusting of parmesan. Simple (and edible, thank you) comfort food.</span><span style="color: #222222;">"</span></div></div></div></div></div></div></div></span></div><div class="p1" style="background-color: white; font-size: medium; letter-spacing: normal;"><span><span style="letter-spacing: 0.2px;"><div style="color: #222222; font-size: 16px; letter-spacing: 0.2px;"><div class="p1" style="text-align: center;"><div style="text-align: left;"><hr style="text-align: center;" /><div style="text-align: center;"><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><div><div class="separator" style="clear: both;"><a href="https://briciole.typepad.com/.a/6a00d835508b1869e202af1c8f9255200d-pi" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="645" data-original-width="500" height="400" src="https://briciole.typepad.com/.a/6a00d835508b1869e202af1c8f9255200d-pi" width="310" /></a></div><br /><div class="separator" style="clear: both;"><span style="letter-spacing: 0.2px;">Simona of </span><a href="http://www.pulcetta.com/" style="letter-spacing: 0.2px;">briciole</a><span style="letter-spacing: 0.2px;"> (your host) </span><span style="letter-spacing: 0.2px;">prepared <br /></span><a href="https://www.pulcetta.com/2022/11/recipe-radicchio-leaf-lettuce-salad-carrot-microgreens-persimmon.html" style="letter-spacing: 0.2px;">Radicchio and leaf lettuce salad with carrot, microgreens and persimmon</a></div></div></div></div></div></div></div><div class="p1" style="letter-spacing: normal;"><br /><div><span style="color: #222222;"><span style="letter-spacing: 0.2px;">"The story and the events are somewhat outlandish and hilarious. The protagonists, Gerald and Marta, whose voice and perspective we hear in turn, keep the reader's attention and so does their turf war... </span></span><span style="color: #222222; letter-spacing: 0.2px;">The inspiration for my salad came not from Gerald's creations, but from a connection I made between bitter liqueur and its digestive properties, and bitter greens, like beloved radicchio.</span><span style="color: #222222; letter-spacing: 0.2px;">"</span></div></div></span></span></div></span></div></div></span></div></div></div></div><div style="color: #222222; font-family: arial; font-size: 16px; letter-spacing: 0.2px;"><div class="p1" style="text-align: center;"><div style="text-align: left;"></div></div></div><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white;"><div class="p1"><span style="color: #222222;"><div style="text-align: left;"><div style="text-align: center;"><div class="p1" style="text-align: start;"><div class="separator" style="clear: both;"><span style="color: #222222;"><div style="text-align: center;"><div class="p1" style="text-align: start;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="p1"><span style="color: #222222;"><div><div class="p1" style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div class="separator" style="clear: both;"><div class="p3" style="text-align: left;"><span style="color: #222222;"><hr style="color: black; font-size: 16px; letter-spacing: 0.2px;" /><div style="text-align: center;"><div class="separator" style="clear: both;"><div class="p1" style="color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: left;"><div class="p1"><div class="separator" style="clear: both; text-align: center;"><a href="https://delawaregirleats.typepad.com/.a/6a01761515f782970c02ae7b07fcad200b-800wi" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="743" height="400" src="https://delawaregirleats.typepad.com/.a/6a01761515f782970c02ae7b07fcad200b-800wi" width="372" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Cathy of <a href="http://delawaregirleats.typepad.com/blog/">Delaware Girl Eats</a> baked an <a href="https://delawaregirleats.typepad.com/blog/2022/10/its-apple-season-so-time-to-make-a-crumble.html" target="">Apple Crumble</a></div></div></div><div style="color: #222222; font-size: 16px; letter-spacing: 0.2px;"><br /></div><div style="text-align: left;"><span style="color: #222222; font-size: 16px; letter-spacing: 0.2px;">"</span><span style="color: #222222;"><span style="letter-spacing: 0.2px;">The quirky narrative chronicling the adventures of a lost soul living in Tuscany highlights the Italian bitter made with 27 herbs and roots whose aggressive flavor mimics bitter black licorice. It's referenced throughout the book including dishes made with it... </span></span><span style="letter-spacing: 0.2px;">I took inspiration from the author's musings in the narrative, particularly one referencing tennis which caught my eye... OK, the narrator Gerald wasn't being particularly complimentary to apples, but indeed the connection to apples had been made and I decided on an Apple Crumble as the dish to prepare to honor this book.</span><span style="color: black; letter-spacing: 0.2px;">"</span></div></div></div></span></div></div></div></div></div></div></span></div></div></div></div></div></span><div class="p1"><div style="color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><div style="text-align: left;"><hr /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XdB2vOp_TwHnnensa6wZtD-SpS7rf7kNCjKIMJuPfmqRASdBndH7MF_Y0Rvx7Q3YphaWERqYQLbz0mXKzm5CTTWI-JGNrh5a9X8a_kWSIC8_6IzqY1hwpFxhFWbjIKi_DljlURX_M6WSSVh6DJTHVapjO2mSI3g9T5ygR5tGWWHHpVI6nbKegP0kAA/s400/20220828_191525.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="300" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XdB2vOp_TwHnnensa6wZtD-SpS7rf7kNCjKIMJuPfmqRASdBndH7MF_Y0Rvx7Q3YphaWERqYQLbz0mXKzm5CTTWI-JGNrh5a9X8a_kWSIC8_6IzqY1hwpFxhFWbjIKi_DljlURX_M6WSSVh6DJTHVapjO2mSI3g9T5ygR5tGWWHHpVI6nbKegP0kAA/w300-h400/20220828_191525.jpg" width="300" /></a></div><div class="separator" style="clear: both; color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><br /></div><span style="color: #222222;"><div style="text-align: center;"><div class="p1" style="text-align: start;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="p1"><span style="color: #222222;"><div class="p1" style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div class="separator" style="clear: both;"><div class="p3" style="text-align: left;"><span style="color: #222222;"><div style="text-align: center;"><div class="separator" style="clear: both;"><div class="p1" style="color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: left;"><div class="p1"><div class="separator" style="clear: both; text-align: center;">Camilla of <a href="http://culinary-adventures-with-cam.blogspot.com/">Culinary Cam</a> baked <a href="https://culinary-adventures-with-cam.blogspot.com/2022/10/fernet-branca-chocolate-chunk-cookies.html" target="">Fernet-Branca Chocolate Chunk Cookies</a></div></div></div><div style="color: #222222; font-size: 16px; letter-spacing: 0.2px;"><br /></div><div style="text-align: left;"><span style="color: #222222; font-size: 16px; letter-spacing: 0.2px;">"</span><span style="letter-spacing: 0.2px;">Satire! Fine. Still, this is one of the strangest books I've read in a long time... I had a bottle of Fernet-Branca on my shelf, so I sipped while I read this strange book... It's an amaro, a bitter alcohol that is served as a digestif. But it originated in the mid-nineteenth century by an herbalist in Milan who marketed it as a cure for worms, cholera, and even menstrual cramps... It's distilled, blended, and aged in oak barrels for a year... Since I definitely was not about to attempt any of Gerald's recipes, I thought I would use it as an extract in a cookie. It was subtle enough to be intriguing. </span><span style="color: black;"><span style="letter-spacing: 0.2px;">"</span></span></div><div class="p1" style="text-align: start;"><div style="color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><div style="text-align: left;"><hr /></div></div><div class="separator" style="clear: both; text-align: center;"><p style="color: #222222; font-size: 16px; letter-spacing: 0.2px;"></p><div class="separator" style="clear: both; color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5g_ZahwaoL227E4vV9hvS2ED_BsSZRecTK4btUPHP4Xkj9-G6BtrTmgfzAOmKc2uvUBzg8joMl29z2z0It0NOmsJlSQ7Kw4S-odT4WThPuxsGn_o2gndoec5Svj_Xkx6rlrBfarnCxklb8aVDUR2XnleNEfTKRQphKL3OZcvKsqNM3_AVFg/s320/20221119_090835.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5g_ZahwaoL227E4vV9hvS2ED_BsSZRecTK4btUPHP4Xkj9-G6BtrTmgfzAOmKc2uvUBzg8joMl29z2z0It0NOmsJlSQ7Kw4S-odT4WThPuxsGn_o2gndoec5Svj_Xkx6rlrBfarnCxklb8aVDUR2XnleNEfTKRQphKL3OZcvKsqNM3_AVFg/w300-h400/20221119_090835.jpg" width="300" /></a></div><p style="color: #222222; font-size: 16px; letter-spacing: 0.2px;"></p><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif"><div class="p1"><span><div style="text-align: left;"><div style="text-align: center;"><div class="p1" style="text-align: start;"><div class="separator" style="clear: both;"><div class="p1"><div class="separator" style="clear: both; color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;">Marg of <a href="http://www.theintrepidreader.com/">The Adventures of an Intrepid Reader</a> baked <a href="http://www.theintrepidreader.com/2022/11/weekend-cookingcook-books-cooking-with.html">Florentines</a> </div></div></div></div></div></div></span></div></span></span></div></div></div></div></span></div></div></div></div></div></span></div></div></div></div></div></span></div></div></div></div></div></span></div></span></span><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white;"><div class="p1"><span><div style="text-align: left;"><div style="text-align: center;"><div class="p1" style="text-align: start;"><div class="separator" style="clear: both; color: #222222;"><div class="p1" style="color: #222222; letter-spacing: 0.2px;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; color: black; text-align: left;"><span style="color: #222222;">"</span><span style="color: #222222;"><span style="letter-spacing: 0.2px;">This is a book about food... it is just not food that many people would choose to eat. There are so many examples of disgusting sounding food, but a lot of it is based off of normal recipes... I ended up deciding on making something that I have never made before... I don't have a ready supply of pigeon's eggs to try and recreate an acorn mavlisi so instead, I have made florentines. I did recall that I have seen them made on Great British Bakeoff at least once, so this is Mary Berry's recipe.</span>"</span></div></div></div></div></div></div></div></span></div><div style="color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;"><div class="p1"><div style="text-align: left;"><div style="text-align: center;">
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<div class="separator" style="clear: both; color: #222222; text-align: center;"><span style="text-align: left;">A great Thank you! to everyone who joined in this edition of Cook the Books.</span></div></div></div></div><div style="text-align: center;"><div class="p3" style="text-align: left;"><div class="p1">
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I believe all the submissions I have received are presented in the roundup. If you find anything missing or in need of amendment anywhere in the roundup, please do let me know.</div>
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And now, I’ll pass the baton to </span><span style="color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;">Deb of </span><a href="http://kahakaikitchen.blogspot.com/" style="color: #222222; font-size: 16px; letter-spacing: 0.2px; text-align: center;">Kahakai Kitchen</a><span style="color: #222222;"><span style="letter-spacing: 0.2px;"> who is hosting the December 2022-January 2-23 edition in which we are reading the novel <b>Miss Cecily’s Recipes for Exceptional Ladies </b>by Vicky Zimmerman</span></span><span style="color: #222222; font-size: 16px; letter-spacing: 0.2px;">.</span></div>
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<i>Arrivederci a presto!</i></div>
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<span style="font-family: inherit; font-size: small;">Simona, of <a href="https://www.pulcetta.com/" target="_blank">briciole<br /><br /></a></span></div>
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</span></span></div>Simona Carinihttp://www.blogger.com/profile/10621645217450504400noreply@blogger.com8tag:blogger.com,1999:blog-8157547851337502081.post-48473893544312721372022-10-19T03:08:00.005-04:002023-06-24T15:32:18.576-04:00Announcement: Our Next Four Selections<p><span style="background-color: white; color: #222222; font-family: arial;">Ready for another great set of reads? Here is the announcement of the next four selections of our book club. Drum roll, please!</span></p><div dir="ltr" style="text-align: left;" trbidi="on"><div style="background-color: white;"><div style="color: #222222;"><div style="color: #222222;"><span style="font-family: arial;"><span face=""arial" , sans-serif">Deb (<a href="http://kahakaikitchen.blogspot.com/" target="_blank">Kahakai Kitchen</a>) opens the series with <a href="https://www.amazon.com/Miss-Cecilys-Recipes-Exceptional-Ladies/dp/1728210232/" rel="nofollow">Miss Cecily’s Recipes for Exceptional Ladies</a> by Vicky Zimmerman
</span><span style="color: black;"><span style="caret-color: rgb(0, 0, 0); text-size-adjust: auto;">(June 2020)</span> for the December 2022 / January 2023 edition</span></span></div><div style="color: #222222;"><span style="font-family: arial;"><span style="color: black;"><br /></span></span></div><div style="color: #222222;"><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeck0yLp2UdaXJTMR7r_YErqajqk8mcL_MT37RxPIUDhT1ziPiNPcZ9wNKZdVGELaLRtwrNWLJTsKgmMMcJCXR3BwmgAx-ZJiBtCY33V2E_WTmnHo7K16pqtqjS5TeRezADxvIgiMT5YLCt2m-w0bkiDhAOkCD_z14blmIctAuqFOSGSC11XtpeT0D/s322/MissCecily.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="322" data-original-width="214" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeck0yLp2UdaXJTMR7r_YErqajqk8mcL_MT37RxPIUDhT1ziPiNPcZ9wNKZdVGELaLRtwrNWLJTsKgmMMcJCXR3BwmgAx-ZJiBtCY33V2E_WTmnHo7K16pqtqjS5TeRezADxvIgiMT5YLCt2m-w0bkiDhAOkCD_z14blmIctAuqFOSGSC11XtpeT0D/w266-h400/MissCecily.png" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><span style="caret-color: rgb(0, 0, 0); text-align: left;">Cook the Booksters, it’s time to help me whittle down my foodie TBR stack. According to Amazon, I purchased the e-book in October of 2020 so two years is actually not bad given the number of books I have yet to read! Besides that, I like something light for a big holiday month and the slowdown of the month after, and this book tagged as women’s fiction and friendship fiction seems like it will fit the bill. </span></div></span></div></div></div></div><p><span style="font-family: arial;">From the publisher: </span></p><blockquote><p><span style="font-family: arial;">An unlikely friendship between two stubborn, lonely souls anchors this big-hearted book and dares us all to ask for more.</span> </p></blockquote><blockquote><p><span style="font-family: arial;">
When her life falls apart on the eve of her 40th birthday, Kate Parker finds herself volunteering at the Lauderdale House for Exceptional Ladies. There she meets 97-year-old Cecily Finn. Cecily's tongue is as sharp as her mind, but she's fed up with pretty much everything.</span> </p></blockquote><blockquote><p><span style="font-family: arial;">
Having no patience for Kate's choices in life or love, Cecily prescribes her a self-help book...of sorts. <i>Thought for Food</i>: an unintentionally funny 1950s cookbook high on enthusiasm, featuring menus for anything life can throw at the "easily dismayed," such as:</span> </p></blockquote><blockquote><p></p><ul style="text-align: left;"><li><span style="font-family: arial;">Breakfast with a Hangover</span> </li></ul><p></p></blockquote><blockquote><p></p><ul style="text-align: left;"><li><span style="font-family: arial;">Tea for a Crotchety Aunt</span> </li></ul><p></p></blockquote><blockquote><p></p><ul style="text-align: left;"><li><span style="font-family: arial;">Dinner for a Charming Stranger</span></li></ul><p></p></blockquote><blockquote><p style="text-align: left;"><span style="font-family: arial;">As she and Cecily break out of their ruts, Kate will learn far more than recipes. </span></p></blockquote><p><span style="font-family: arial;"></span></p><p><span style="font-family: arial;">It has some good reviews, so I am hoping we find it enjoyable and it provides some fun inspiration in the kitchen!
<span class="Apple-converted-space"> </span><br /></span></p><p><span style="font-family: arial;">Aloha,<br /></span><span style="font-family: arial;">Deb, Kahakai Kitchen</span></p>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-size-adjust: auto;"><span style="color: #222222; font-family: arial;">Deadline for contributing your post is </span><b style="color: #222222; font-family: arial;">Tuesday, January 31, 2023</b></div>
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<span style="font-family: arial;"><span><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , sans-serif">For the</span></span><span face=""arial" , sans-serif"> February / March edition, </span><span face=""arial" , sans-serif">Claudia (<a href="http://honeyfromrock.blogspot.com/" target="_blank">Honey from Rock</a>) chose <a href="https://www.amazon.com/Kitchen-Front-Novel-Jennifer-Ryan-ebook/dp/B08FHBZPJ6/" rel="nofollow">The Kitchen Front</a> by Jennifer Ryan (February 2021)</span></span></span></div><div style="color: #222222;"><span style="font-family: arial;"><span><span face=""arial" , sans-serif"><br /></span></span></span></div><div style="color: #222222;"><span style="font-family: arial;"><span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi9C4PEvRQsRwGmRdXbKJ2uFrP-hw0KjyaMwXPwUK6BJKQRqoGgPof17LLCFPb-W4o0sSuE6HB054aXElaekxDILck0BxX2L0Tvoijc60Bn09a8b9_JjhWZmyYVdBu-opcxBnDd_v6Xpm0lVhCDDoxb3Tpy5u7LASKiE3MhNOHmnEf7km-iHDoHRTaVCA=s500" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="324" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEi9C4PEvRQsRwGmRdXbKJ2uFrP-hw0KjyaMwXPwUK6BJKQRqoGgPof17LLCFPb-W4o0sSuE6HB054aXElaekxDILck0BxX2L0Tvoijc60Bn09a8b9_JjhWZmyYVdBu-opcxBnDd_v6Xpm0lVhCDDoxb3Tpy5u7LASKiE3MhNOHmnEf7km-iHDoHRTaVCA=w259-h400" width="259" /></a></div><span style="caret-color: rgb(0, 0, 0);"><div style="color: #222222;"><span style="font-family: arial;"><span><span style="caret-color: rgb(0, 0, 0);"><br /></span></span></span></div>Ryan's previous books have been delightful, and when I caught up with this one, I immediately realized it would be perfect for our Cook the Books group. During World War II the stressful times at home called up food inspiration and creativity from resourceful women and men too.</span></span></span></div><p style="caret-color: rgb(0, 0, 0); color: #222222; text-align: left;"><span style="font-family: arial;">From the publishers</span></p><blockquote><span style="font-family: arial;"><span style="caret-color: rgb(0, 0, 0); font-size: 16px; text-size-adjust: auto;">Two years into World War II, Britain is feeling her losses: The Nazis have won battles, the Blitz has destroyed cities, and U-boats have cut off the supply of food. In an effort to help housewives with food rationing, a BBC radio program called The Kitchen Front is holding a cooking contest—and the grand prize is a job as the program’s first-ever female co-host. For four very different women, winning the competition would present a crucial chance to change their lives.</span><br style="caret-color: rgb(0, 0, 0); font-size: 16px; text-size-adjust: auto;" /><br style="caret-color: rgb(0, 0, 0); font-size: 16px; text-size-adjust: auto;" /><span style="caret-color: rgb(0, 0, 0); font-size: 16px; text-size-adjust: auto;">For a young widow, it’s a chance to pay off her husband’s debts and keep a roof over her children’s heads. For a kitchen maid, it’s a chance to leave servitude and find freedom. For a lady of the manor, it’s a chance to escape her wealthy husband’s increasingly hostile behavior. And for a trained chef, it’s a chance to challenge the men at the top of her profession.</span><br style="caret-color: rgb(0, 0, 0); font-size: 16px; text-size-adjust: auto;" /><br style="caret-color: rgb(0, 0, 0); font-size: 16px; text-size-adjust: auto;" /><span style="caret-color: rgb(0, 0, 0); font-size: 16px; text-size-adjust: auto;">These four women are giving the competition their all—even if that sometimes means bending the rules. But with so much at stake, will the contest that aims to bring the community together only serve to break it apart?</span></span></blockquote><div><span style="color: #222222;"></span></div><div style="text-align: left;"><span style="color: #222222; font-family: arial;"><p><span style="color: black;">This novel is an inspiring winner for sure. I just finished it and believe you all will enjoy it as well.</span></p><p>Aloha,<br />Claudia, Honey From Rock</p></span></div><div style="text-align: left;"><span style="color: #222222; font-family: arial;">Deadline for contributing your post is </span><span class="aBn" data-term="goog_1075479003" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; border-bottom: 1px dashed rgb(204, 204, 204); color: #222222; font-family: arial; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;"><b>Friday, March 31, 2023</b></span></span></div></div>
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<span style="color: #222222; font-family: arial;"><span face=""arial" , sans-serif" style="color: #222222;">For the April / May 2023 edition, Debra (<a href="http://eliotseats.com/" target="_blank">Eliot's Eats</a>) has chosen <a href="https://www.amazon.com/Lessons-Chemistry-Novel-Bonnie-Garmus/dp/038554734X" rel="nofollow">Lessons in Chemistry</a> by Bonnie Garmus (April 2022)</span></span></div><div><span style="color: #222222; font-family: arial;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCU0Z90awej2Obajiq5sVtJhI9StT9242mp9cXl1Tx4Dbd9pCDeVKag0IUEbrWxEr5goAiucYFJ9u1QGBG3oCCH_Tv9Bia6iNf6KKAgerRds02LrABMr7-mtIO2twQAC0S4T46TmHChX2vmm6NdGJXTvsxuGX4E_ielvAiAfDSyYnsvlFTuy8IGzX/s472/LessonsChemistry.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="472" data-original-width="300" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCU0Z90awej2Obajiq5sVtJhI9StT9242mp9cXl1Tx4Dbd9pCDeVKag0IUEbrWxEr5goAiucYFJ9u1QGBG3oCCH_Tv9Bia6iNf6KKAgerRds02LrABMr7-mtIO2twQAC0S4T46TmHChX2vmm6NdGJXTvsxuGX4E_ielvAiAfDSyYnsvlFTuy8IGzX/w254-h400/LessonsChemistry.jpg" width="254" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-variant-east-asian: normal; font-variant-numeric: normal; text-align: left; text-size-adjust: auto; vertical-align: baseline; white-space: pre-wrap;">
This past summer Lessons in Chemistry showed up on my radar. I think I was first made aware of it from a "Summer Reads" section from one of my culinary magazines. Nephew II and I were visiting an independent bookstore in July and I bought the book there. It's been sitting in my TBR stack since then. I have started it and I do love the ironic humor. The 60s fascinate me (the whole <i>Mad Men</i> vibe) so I'm looking forward to finishing it.
Here's the abbreviated book blurb:
<blockquote>Elizabeth Zott is a trained chemist. In the early 60s, this is a man's world but she makes a place for herself and finds love (but maybe not acceptance). Fast forward a few years and Elizabeth is now a single mother and surprisingly enough, a television star with a beloved cooking show. Her approach is unique, “combine one tablespoon acetic acid with a pinch of sodium chloride." As "Supper at Six" (the title of her show)
</blockquote>The publisher's blurb promises "Laugh-out-loud funny, shrewdly observant, and studded with a dazzling cast of supporting characters, Lessons in Chemistry is as original and vibrant as its protagonist." From the first few pages, this has promise.<br /></span></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div><div style="color: #222222;"><span style="font-family: arial;">
<span face="arial, sans-serif" style="color: #222222;">Debra, Eliot's Eats</span><br />
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<span face=""arial" , sans-serif" style="color: #222222;"><span face=""arial" , "helvetica" , sans-serif">Deadline for contributing your post is </span><span class="aBn" data-term="goog_1075479003" face=""arial" , "helvetica" , sans-serif" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; border-bottom: 1px dashed rgb(204, 204, 204); position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;"><b>Wednesday, May 31, 2023</b></span></span></span></span></div>
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To round up the list of selections, for the June / July 2023 edition Simona (<a href="http://www.pulcetta.com/" target="_blank">briciole</a>) chose <a href="https://www.amazon.com/Food-Americana-Remarkable-Incredible-Entertainment/dp/1642505862/" rel="nofollow">Food Americana</a> by David Page (May 2021)</span></div><div style="color: #222222;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCJdI066ttNcqeMurBR2G-Hzf-hoPeVZx78myvwcewsK3Ua4BJnfWC9AoN3frZuXCtEnZph0iaSfYhfunPGE8Hp-nXOlkj8H6Obyv6DzGA2rSRYSrWP8tTZ2woMR2S0T4RipYP4cMA_J_tAiG8F8v1UO72zMsC-Aw0n4IyIG8aYJMwnsD6L85CUA0/s400/B58FEC82-4589-4850-89AB-776F2C498256.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="259" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCJdI066ttNcqeMurBR2G-Hzf-hoPeVZx78myvwcewsK3Ua4BJnfWC9AoN3frZuXCtEnZph0iaSfYhfunPGE8Hp-nXOlkj8H6Obyv6DzGA2rSRYSrWP8tTZ2woMR2S0T4RipYP4cMA_J_tAiG8F8v1UO72zMsC-Aw0n4IyIG8aYJMwnsD6L85CUA0/w259-h400/B58FEC82-4589-4850-89AB-776F2C498256.jpeg" width="259" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><span style="text-align: center;">As we co-hosts confabulated about the next four selections for our long-running club this book was mentioned and I chose based on the subtitle "The Remarkable People and Incredible Stories behind America’s Favorite Dishes." It reminded me of an earlier choice I made for the club, <i>Twain's Feast</i> by Andrew Beahrs, which looked at foods popular in Twain's time. I thought this would be a way to jump forward to the present and look at foods popular today. </span> </span></div></div></div><div style="color: #222222;"><blockquote><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white; color: #0a0a0a; font-size: 16px; letter-spacing: 0.2px;"><span class="a-text-bold">The remarkable history of American food.</span>
What is American cuisine, what national menu do we share, what dishes
have we chosen, how did they become “American,” and how are they likely
to evolve from here? David Page answers all these questions and more. </span></span></blockquote></div><div style="color: #222222;"><span style="font-family: arial;"><span style="text-align: center;">I'm looking forward to reading stories of foods that are common around me but weren't a short while ago. </span></span></div><div style="color: #222222;"><span style="font-family: arial;"><br /></span></div><div style="color: #222222;"><span style="font-family: arial;">
Simona, briciole<br />
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Deadline for contributing your post: <b>Monday, July 31, 2023.</b></span></div>
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Remember that membership in our book club is open to anyone and we hope you will join us by reading these selections and creating inspired recipes. For more information about participating, click <a href="http://cookthebooksclub.blogspot.com/p/guidelines.html" target="_blank">here</a>. </span></div>
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As always, specific announcement posts can be found at Cook the Books at the beginning of each two-month period and the current selection is always shown on the right side of the homepage.</span></div>
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To recap:</span></div>
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<div style="color: #222222;"><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeck0yLp2UdaXJTMR7r_YErqajqk8mcL_MT37RxPIUDhT1ziPiNPcZ9wNKZdVGELaLRtwrNWLJTsKgmMMcJCXR3BwmgAx-ZJiBtCY33V2E_WTmnHo7K16pqtqjS5TeRezADxvIgiMT5YLCt2m-w0bkiDhAOkCD_z14blmIctAuqFOSGSC11XtpeT0D/s322/MissCecily.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="322" data-original-width="214" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeck0yLp2UdaXJTMR7r_YErqajqk8mcL_MT37RxPIUDhT1ziPiNPcZ9wNKZdVGELaLRtwrNWLJTsKgmMMcJCXR3BwmgAx-ZJiBtCY33V2E_WTmnHo7K16pqtqjS5TeRezADxvIgiMT5YLCt2m-w0bkiDhAOkCD_z14blmIctAuqFOSGSC11XtpeT0D/s320/MissCecily.png" width="213" /></a></div>December 2022 / January 2023: <b><i>Miss Cecily's Recipes for Exceptional Ladies</i></b></span><span style="font-family: arial;"><span face=""arial" , sans-serif"><i> </i></span><span style="color: black;">by Vicky Zimmerman </span>(hosted by Deb at Kahakai Kitchen)</span></div><div><div style="color: #222222;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , sans-serif"><br /></span></span></span></div><div style="color: #222222;"><br /></div>
<div style="background-color: white;"><div class="separator" style="clear: both; color: #222222; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi9C4PEvRQsRwGmRdXbKJ2uFrP-hw0KjyaMwXPwUK6BJKQRqoGgPof17LLCFPb-W4o0sSuE6HB054aXElaekxDILck0BxX2L0Tvoijc60Bn09a8b9_JjhWZmyYVdBu-opcxBnDd_v6Xpm0lVhCDDoxb3Tpy5u7LASKiE3MhNOHmnEf7km-iHDoHRTaVCA=s500" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi9C4PEvRQsRwGmRdXbKJ2uFrP-hw0KjyaMwXPwUK6BJKQRqoGgPof17LLCFPb-W4o0sSuE6HB054aXElaekxDILck0BxX2L0Tvoijc60Bn09a8b9_JjhWZmyYVdBu-opcxBnDd_v6Xpm0lVhCDDoxb3Tpy5u7LASKiE3MhNOHmnEf7km-iHDoHRTaVCA=s500" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="499" data-original-width="328" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEi9C4PEvRQsRwGmRdXbKJ2uFrP-hw0KjyaMwXPwUK6BJKQRqoGgPof17LLCFPb-W4o0sSuE6HB054aXElaekxDILck0BxX2L0Tvoijc60Bn09a8b9_JjhWZmyYVdBu-opcxBnDd_v6Xpm0lVhCDDoxb3Tpy5u7LASKiE3MhNOHmnEf7km-iHDoHRTaVCA=w210-h320" width="210" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi9C4PEvRQsRwGmRdXbKJ2uFrP-hw0KjyaMwXPwUK6BJKQRqoGgPof17LLCFPb-W4o0sSuE6HB054aXElaekxDILck0BxX2L0Tvoijc60Bn09a8b9_JjhWZmyYVdBu-opcxBnDd_v6Xpm0lVhCDDoxb3Tpy5u7LASKiE3MhNOHmnEf7km-iHDoHRTaVCA=s500" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"></a><span style="font-family: arial;"><div style="text-align: justify;"><span face=""arial" , sans-serif" style="text-align: left;"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , sans-serif"><span style="color: black;">February / March 2023</span>: <i><b>The Kitchen Front </b></i>by Jennifer Ryan</span></span><span face=""arial" , "helvetica" , sans-serif"> (hosted by Claudia at Honey from Rock)</span></span></div></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHMhfDHcHx0oOREPqzldYKo2iCd1dk0nWAD3ePv6g1_APIHZ8wZh7akbQDha3qyMRsTvgAF9Bm_YDh08vzrZ7RriujHSg9u-PLfOgyH_EPD-yMZRpaS1PifiM0Tx49eJpDS7hKdzGXS_Y/s499/MidnightChicken.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"></a></div><br /><span style="font-family: arial;"><span style="color: #222222; text-align: left;"><span style="color: black;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCU0Z90awej2Obajiq5sVtJhI9StT9242mp9cXl1Tx4Dbd9pCDeVKag0IUEbrWxEr5goAiucYFJ9u1QGBG3oCCH_Tv9Bia6iNf6KKAgerRds02LrABMr7-mtIO2twQAC0S4T46TmHChX2vmm6NdGJXTvsxuGX4E_ielvAiAfDSyYnsvlFTuy8IGzX/s472/LessonsChemistry.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="472" data-original-width="300" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCU0Z90awej2Obajiq5sVtJhI9StT9242mp9cXl1Tx4Dbd9pCDeVKag0IUEbrWxEr5goAiucYFJ9u1QGBG3oCCH_Tv9Bia6iNf6KKAgerRds02LrABMr7-mtIO2twQAC0S4T46TmHChX2vmm6NdGJXTvsxuGX4E_ielvAiAfDSyYnsvlFTuy8IGzX/s320/LessonsChemistry.jpg" width="203" /></a></div>April / May 2023</span>:</span><span style="color: #222222; text-align: left;"> </span><i style="color: #222222; text-align: left;"><b>Lessons in Chemistry</b></i></span><span style="color: #222222; font-family: arial;"> </span><span style="color: #222222; font-family: arial;">by Bonnie Garmus </span><span style="color: #222222; font-family: arial;">(hosted by Debra at Eliot's Eats)</span></div>
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<b><span style="font-family: arial;">Happy reading and cooking!</span></b></div>
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<p> </p></div>Simona Carinihttp://www.blogger.com/profile/10621645217450504400noreply@blogger.com10tag:blogger.com,1999:blog-8157547851337502081.post-69856311583284519112022-10-06T21:38:00.001-04:002022-10-06T21:38:40.142-04:00Alice's Adventures in Wonderland Round Up<p style="text-align: left;"><span style="font-family: arial;">Thanks to everyone who participated in the August/September edition of Cook the Books. It was fun to revisit a childhood classic, <i>Alice's Adventures in Wonderland. </i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><i><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhOlGRxqZ5ZSs0Kml806L-l0NJ5r0vO5POlfILIllWDHKxkROxF2IE17zfKPXUqf663K9Bz2oDWJJr_GVrXK1VbL8WVQoffc4iAHoDpczcJAsyYzhWlmD4qWIviUhHdPmZipCXny3dhcvmnxcQtOsEurUpVpJ6aRFReo3TlnOeq5UEgvlVc0d37r4XyKw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="455" data-original-width="606" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhOlGRxqZ5ZSs0Kml806L-l0NJ5r0vO5POlfILIllWDHKxkROxF2IE17zfKPXUqf663K9Bz2oDWJJr_GVrXK1VbL8WVQoffc4iAHoDpczcJAsyYzhWlmD4qWIviUhHdPmZipCXny3dhcvmnxcQtOsEurUpVpJ6aRFReo3TlnOeq5UEgvlVc0d37r4XyKw" width="320" /></a></i></span></div><span style="font-family: arial;"><i><br /></i></span><p></p><p><span style="font-family: arial;">Since I'm late in posting the round-up, let's just jump right in.</span></p><p><span style="font-family: arial;">Wendy from <a href="https://adayinthelifeonthefarm.blogspot.com" target="_blank">A Day in the Life on the Farm</a> was first up with your <a href="https://adayinthelifeonthefarm.blogspot.com/2022/08/mock-turtle-soup-cookthebooks.html" target="_blank">Mock Turtle Soup</a>. Wendy says, <span style="background-color: white;"><span face="Arial, Helvetica, sans-serif" style="font-size: small;">"</span>It is the strangest soup I have ever made, containing cookies and hard boiled eggs, and it was surprisingly tasty." That does sound strangely delicious.</span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg2OhB5izBp7qpJwn8TjDJPJoOdFlBv7L5A2yB13Wo1JSxSfcoGjK5GondsVrmPt-An5p2pXOYYT7vUKJed0dSbGA_L5RUkoJ1BuZxMnhwhBHYKQz3js3yAXpe2pO2oa59WThQIm5tPV9PoJ_59lG8Og61UfAU8-GJ_Ju_gfpb83XZbDVQchxxA_eXq_Q" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="320" data-original-width="400" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg2OhB5izBp7qpJwn8TjDJPJoOdFlBv7L5A2yB13Wo1JSxSfcoGjK5GondsVrmPt-An5p2pXOYYT7vUKJed0dSbGA_L5RUkoJ1BuZxMnhwhBHYKQz3js3yAXpe2pO2oa59WThQIm5tPV9PoJ_59lG8Og61UfAU8-GJ_Ju_gfpb83XZbDVQchxxA_eXq_Q" width="300" /></a></span></div><p></p><p style="text-align: left;"><span style="font-family: arial;">Please note that Wendy has made real snapping turtle soup. (I'm impressed.) I also love that she mentioned her previous experience with Alice had been with the Disney version.</span></p><p><span style="font-family: arial;">Camilla was up next with her colorful <a href="https://culinary-adventures-with-cam.blogspot.com/2022/08/mad-as-hatter-madeleines-cookthebooks.html" target="_blank">Mad as a Hatter Madeleines</a>. Her cookies look lovely but Camilla did not finish the book: "<span style="background-color: white;">Maybe my patience with nonsense is thinning as I get older. I found this a mind-boggling level of ridiculousness. The story wandered and the eponymous Alice was incredibly annoying."</span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhx9k41Low4poUKDkjaQp4udXloBGmd_t-8xY4OtnD9A4oj5sNZwIJScYvvIgTPlpS6VDIDhyaBbMeP9_pMYW4Ro8mrCFXwnTWq2m3DLxy5EQnXrvaYhzA6WltW1I1xbWY8bLRRHZxsQsHf_C1wQ4QpWfbO5wzM6B2DaMgGYQzCaUgslyDzkc8H9GU6gA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="400" data-original-width="300" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhx9k41Low4poUKDkjaQp4udXloBGmd_t-8xY4OtnD9A4oj5sNZwIJScYvvIgTPlpS6VDIDhyaBbMeP9_pMYW4Ro8mrCFXwnTWq2m3DLxy5EQnXrvaYhzA6WltW1I1xbWY8bLRRHZxsQsHf_C1wQ4QpWfbO5wzM6B2DaMgGYQzCaUgslyDzkc8H9GU6gA" width="180" /></a></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Thanks for still persevering and participating, Cam!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Amy took a different spin and focused on <i>Through the Looking Glass. </i>Amy further impressed by reading these books aloud to her teenagers. </span></div><blockquote style="background-color: white; white-space: pre-wrap;"><span style="font-family: arial;">I decided to reread them aloud with the kids. At 12 and & 14 they were not thrilled. They’re both boys and all about the action, action, action. Alice was not that. But we were in the car on a 4000+ mile road trip (that was awesome - all in agreement) and they had no choice (my superpower is being able to read…aloud or silently…in the car).</span></blockquote><p style="background-color: white; white-space: pre-wrap;"><span style="font-family: arial;"> She focused on the <a href="https://www.amyscookingadventures.com/2022/08/bread-and-butterfly.html" target="_blank">Bread and Butterfly</a>. </span></p><p></p><div class="separator" style="background-color: white; clear: both; text-align: center; white-space: pre-wrap;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgfnTw1rliuSIL1n144LUUiv5jl1ZmdMbXLP1p86Lcd3AnJ6BK1NeoB51aKyWY92c4Z2uyikRMyB5Jx7_4VhQXXx_2chPNp7zzxZ1Lab8BGS8EAT6F9pWtkQUmoILMg4PA08aGc5tNa74Mj_eyBmj1Daj5PuNhtLFaANJLP5cFCimnR7Mh4S-cA2B_2YQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="640" data-original-width="512" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgfnTw1rliuSIL1n144LUUiv5jl1ZmdMbXLP1p86Lcd3AnJ6BK1NeoB51aKyWY92c4Z2uyikRMyB5Jx7_4VhQXXx_2chPNp7zzxZ1Lab8BGS8EAT6F9pWtkQUmoILMg4PA08aGc5tNa74Mj_eyBmj1Daj5PuNhtLFaANJLP5cFCimnR7Mh4S-cA2B_2YQ" width="192" /></a></span></div><div class="separator" style="background-color: white; clear: both; text-align: center; white-space: pre-wrap;"><span style="font-family: arial;">Toast and cheeseball!</span></div><div class="separator" style="background-color: white; clear: both; text-align: left; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><span style="background-color: white; white-space: pre-wrap;">Claudia from</span><a href="http://honeyfromrock.blogspot.com" style="background-color: white; white-space: pre-wrap;" target="_blank"> Honey from Rock</a><span style="background-color: white; white-space: pre-wrap;"> (and one of the CTB co-hosts) was one of those among us that had never read the book in its entirety. (This seems to be a common theme.) Claudia's vintage edition included "</span><span style="background-color: white;">A Christmas Greeting poem after the prologue was written 'from a fairy to a child.'" That became her inspiration to make Fairy Cakes for the tea party. <div class="separator" style="clear: both; text-align: center; white-space: normal;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhEp_OZldM8TjpAAdDP2nwtmQMuJ0VCwemIT2J86J5_1sf5GSQwS4Os5uo1XZ-zlRo30c01iUuoJj2szZH91pF9wl47IFb5-SWIi8GLoo5GnM9oGLfP_1F4IRq5gsCg9Pg2mDAb-ZANYQAZ8vt5ShkO_zUq4vr1T2N6B2Cn6csqopKEtEnrCt3LrjPMig" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="369" data-original-width="400" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhEp_OZldM8TjpAAdDP2nwtmQMuJ0VCwemIT2J86J5_1sf5GSQwS4Os5uo1XZ-zlRo30c01iUuoJj2szZH91pF9wl47IFb5-SWIi8GLoo5GnM9oGLfP_1F4IRq5gsCg9Pg2mDAb-ZANYQAZ8vt5ShkO_zUq4vr1T2N6B2Cn6csqopKEtEnrCt3LrjPMig" width="260" /></a></div></span></span></div><p></p><p></p><p class="MsoNormal" style="background-color: white; margin: 0px;"><span style="font-family: arial;"><br /></span></p><p class="MsoNormal" style="margin: 0px;"><span style="font-family: arial;"><span style="background-color: white;">Tina had another vintage edition and reminded us all that "</span><span style="background-color: transparent; text-align: center;">This book was a trip. If you've ever listened to Jefferson Airplane's song</span><span style="background-color: transparent; text-align: center;"> </span><a href="https://youtu.be/5aeWicwy7fA" style="background-color: transparent; text-align: center; text-decoration-line: none;" target="_blank"><b>White Rabbit</b></a><span style="background-color: transparent; text-align: center;"> </span><span style="text-align: center;">it will sum up the feeling of traveling with Alice. 🐇" While there were quite a few sweet treats in the tale, Tina went with trippy 'shrooms. </span></span></p><div class="separator" style="background-color: transparent; clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgA8KkPXC1C_PsEK-EfkMW7BlwQ3hkRkOTH1H6egGthUkzDjNmrks1FP8y3V1EGDtj8kYAmqXWapLw2_bZHEf4bcjpYqTSYa-p1LRwPkJYMWILQWZyCSZsK3w9QaRraDHKu0dcsKGZSsnzNxBHcBcmn7bqsZaYquPvOhYU1djJDdIMaeFGJ0pv8vvBMGQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="640" data-original-width="516" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgA8KkPXC1C_PsEK-EfkMW7BlwQ3hkRkOTH1H6egGthUkzDjNmrks1FP8y3V1EGDtj8kYAmqXWapLw2_bZHEf4bcjpYqTSYa-p1LRwPkJYMWILQWZyCSZsK3w9QaRraDHKu0dcsKGZSsnzNxBHcBcmn7bqsZaYquPvOhYU1djJDdIMaeFGJ0pv8vvBMGQ" width="194" /></a></span></div><div class="separator" style="background-color: transparent; clear: both; text-align: left;"><span style="font-family: arial;">Her <span style="text-align: center;"><a href="http://tinaculbertson.blogspot.com/2022/09/alice-in-wonderland-cookthebooks.html" target="_blank">One-Pot Mushroom Rice</a> looks and sounds delicious. </span></span></div><div class="separator" style="background-color: transparent; clear: both; text-align: left;"><span style="font-family: arial;"><span style="background-color: transparent; text-align: center;"><br /></span></span></div><div class="separator" style="background-color: transparent; clear: both; text-align: left;"><span style="font-family: arial;"><span style="background-color: transparent; text-align: center;">Marg from <a href="http://www.theintrepidreader.com" target="_blank">The Intrepid Reade</a>r reminisced about an event held for a milestone anniversary for the book. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><span style="background-color: white; text-align: justify;"></span><blockquote><span style="background-color: white;"><span style="text-align: justify;">Reading this again reminded me of the </span><a href="http://www.theintrepidreader.com/2015/02/white-night-melbourne.html" style="margin: 0px; padding: 0px; text-align: justify;">White Night event</a><span style="text-align: justify;"> that was held in Melbourne back in 2015. In honour of the 150th anniversary of the book being published, one of the themes for the event was Alice in Wonderland, with many of Melbourne's building being transformed into giant canvasses for projections. Here are a few of the Alice related pictures I took that night.</span></span></blockquote><p>She posts some lovely pictures of this event. Keeping with a tea party theme, she made a wonderful sounding <a href="http://www.theintrepidreader.com/2022/09/weekend-cookingcook-books-alice-in.html" target="_blank">Earl Grey Tea Chiffon Cake.</a> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhtWnrSUIYMzBG9p5PCqpeRvUkWcSeZDMerKU5WrGbY9Zq0Pymy3UnmZcgIUHgDZK5jZCppV8wu-vyVQehPc4qAq1j6Juvfc6g6QbfFH5RFjUQgAe1tx0HB528py2-IHcD1oGbDqsD_ZNXP-1ps9rsvW8zAmUjxKuLiI7aVsulp3qBnajWP0_-1LSXSbw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="320" data-original-width="240" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhtWnrSUIYMzBG9p5PCqpeRvUkWcSeZDMerKU5WrGbY9Zq0Pymy3UnmZcgIUHgDZK5jZCppV8wu-vyVQehPc4qAq1j6Juvfc6g6QbfFH5RFjUQgAe1tx0HB528py2-IHcD1oGbDqsD_ZNXP-1ps9rsvW8zAmUjxKuLiI7aVsulp3qBnajWP0_-1LSXSbw" width="180" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Simona from <a href="https://www.pulcetta.com" target="_blank">briciole </a>(another CTB co-host) was quickly inspired. </span><span style="background-color: white; text-align: left;"> </span></div><p></p></span></div><p></p><p></p><blockquote><span style="font-family: arial;">I <span style="background-color: white;">knew immediately I'd make cookies for Alice: when I like a cookie, it's like it has EAT ME written on it. Also, in my opinion, the best foods with tea are cookies and scones, and Alice really goes with cookies.</span></span></blockquote><p><span style="font-family: arial;">She whipped up some delicious <a href="https://www.pulcetta.com/2022/09/recipe-brown-butter-oatmeal-raisin-cookies.html" target="_blank">Brown Butter Oatmeal Raisin Cookies</a>. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjDDeZN3q6cJkQuJudnHAvrR-kR6vCPJj4q4MwNIm5aYswvJeeSEW4udG9wm9U8TpXu2B78hZR3frPNdcHm3bOtJ4iK5PRLYsITFFUyw8ivzwVkEMvxop0bT6GZ0vjGlPRyiDoOi_xlaBNi_ol8Kp53Tjh6fa0ZYD1Sd9ywHOcr958m2hx-DzlAbpT-zw" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: arial;"><img alt="" data-original-height="667" data-original-width="500" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjDDeZN3q6cJkQuJudnHAvrR-kR6vCPJj4q4MwNIm5aYswvJeeSEW4udG9wm9U8TpXu2B78hZR3frPNdcHm3bOtJ4iK5PRLYsITFFUyw8ivzwVkEMvxop0bT6GZ0vjGlPRyiDoOi_xlaBNi_ol8Kp53Tjh6fa0ZYD1Sd9ywHOcr958m2hx-DzlAbpT-zw" width="180" /></span></a></div><span style="font-family: arial;"><br /></span><p></p><span style="background-color: white;"><span style="font-family: arial;"></span></span><p></p><blockquote><p class="MsoNormal" style="background-color: white; margin: 0px;"></p></blockquote><p class="MsoNormal" style="background-color: white; margin: 0px;"><span style="font-family: arial;"> Co-host Deb from<a href="http://kahakaikitchen.blogspot.com" target="_blank"> Kahakai Kitchen</a> enjoyed revisiting Alice. </span></p><p class="MsoNormal" style="background-color: white; margin: 0px;"></p><blockquote><span style="font-family: arial;">The whimsy and humor of Carroll's writing made more of an impression on me as an adult, I am sure there was much of it that went completely over my had as a child. It's both weird and wonderful, making it a fun afternoon escape.</span></blockquote><p></p><p class="MsoNormal" style="background-color: white; margin: 0px;"><span style="font-family: arial;">Let's return to the savory as Deb did another take on the mock turtle soup---<b style="caret-color: rgb(34, 34, 34);"><a href="http://kahakaikitchen.blogspot.com/2022/09/very-mock-turtle-creamy-rice-soup-with.html" target="_blank">(Very Mock Turtle) Creamy Wild Rice Soup with Green Olives</a>.</b></span></p><p class="MsoNormal" style="background-color: white; margin: 0px;"><span style="font-family: arial;"><br /></span></p><p class="MsoNormal" style="background-color: white; margin: 0px;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj73pUo0Xlo5FDiW07ricSE-4cEoF-sVWIQHt9Xfp0yYfkgaKM5xvd-zUce5zpR2ryGQ7_U0SZ9ZjOeh019Tyba041cXchYe9r9f5A7fIhrTljAk0aMGEkhcNmgkmxjl24809steq0CwpfYjGBir6Mc90j8Ar3CgkV9_GaHFd4UHJhKpFTA0Fx_4AXSRA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="316" data-original-width="400" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEj73pUo0Xlo5FDiW07ricSE-4cEoF-sVWIQHt9Xfp0yYfkgaKM5xvd-zUce5zpR2ryGQ7_U0SZ9ZjOeh019Tyba041cXchYe9r9f5A7fIhrTljAk0aMGEkhcNmgkmxjl24809steq0CwpfYjGBir6Mc90j8Ar3CgkV9_GaHFd4UHJhKpFTA0Fx_4AXSRA" width="304" /></a></span></div><span style="font-family: arial;">I love the olives!<br /><br /></span><p></p><p class="MsoNormal" style="background-color: white; margin: 0px;"><span style="font-family: arial;"><br /></span></p><p class="MsoNormal" style="background-color: white; margin: 0px;"><span style="font-family: arial;">I loved Alice’s wonderment as she wandered through Wonderland. When she grows as big as a house (or even bigger) her only thoughts are “There ought to be a book written about me, that there ought” (34). Of course an adult would be screaming, “What is happening!!!!” Alice just goes along for the ride. In her world, there are no worries. </span></p><p class="MsoNormal" style="background-color: white; margin: 0px;"><span style="font-family: arial;"><br /></span></p><p class="MsoNormal" style="background-color: white; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgtBPHnLBlxHbsNoKUVPR07kAVGL_zI0Jb2B6I2tLVjbxAnnUPGQ2963DmwzQO1vhy1L_y4xLXnaNXyai043AtdkFzZjM9WFiBJ2p3tenhyNYia2aAsKspF_z0OGLKTZs0oMKoBoGj18jsJmamkSi9S9dDU5V6CvCJQFWrcGwb7xPtQygznCFer6WK8Zg" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: arial;"><img alt="" data-original-height="300" data-original-width="400" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgtBPHnLBlxHbsNoKUVPR07kAVGL_zI0Jb2B6I2tLVjbxAnnUPGQ2963DmwzQO1vhy1L_y4xLXnaNXyai043AtdkFzZjM9WFiBJ2p3tenhyNYia2aAsKspF_z0OGLKTZs0oMKoBoGj18jsJmamkSi9S9dDU5V6CvCJQFWrcGwb7xPtQygznCFer6WK8Zg" width="320" /></span></a></div><span style="font-family: arial;"><br />As the host for this round of whimsical Alice and her trippy adventures, I'll end with a final savory dish: <a href="http://eliotseats.com/2022/09/24/alices-adventures-in-wonderland/" target="_blank">Mystical Mushroom Pate.<div class="separator" style="clear: both; text-align: center;"> </div><br /></a></span><p></p><p class="MsoNormal" style="background-color: white; margin: 0px;"><span style="font-family: arial;"><br /></span></p><p class="MsoNormal" style="background-color: white; margin: 0px;"><span style="font-family: arial;"><br /></span></p><p class="MsoNormal" style="background-color: white; margin: 0px;"><span style="font-family: arial;">Thanks to all that participated. There were some friends we haven't seen in a while. </span></p><p class="MsoNormal" style="background-color: white; margin: 0px;"><span style="font-family: arial;"><br /></span></p><p class="MsoNormal" style="background-color: white; margin: 0px;"><span style="font-family: arial;">We have one more book in this cycle for CTB. Simona is hosting <i><a href="http://cookthebooksclub.blogspot.com/2022/10/octobernovember-selection-cooking-with.html" target="_blank">Cooking with Fernet Branca</a>. </i>Stay tuned because we have started discussions about our next four books. There's a lot of thought going into our next selections. I think you all will enjoy! </span></p>Debra Eliotseatshttp://www.blogger.com/profile/08224613659027050135noreply@blogger.com4tag:blogger.com,1999:blog-8157547851337502081.post-14069373530634012212022-10-01T14:45:00.002-04:002022-10-01T14:49:37.277-04:00October/November selection: Cooking with Fernet Branca
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For the October / November 2022 edition I chose </span><span style="font-family: arial;">the novel </span><i style="font-family: arial;"><a href="https://www.europaeditions.com/book/9781609455774/cooking-with-fernet-branca" rel="nofollow">Cooking with Fernet Branca</a> </i><span style="font-family: arial;">by James Hamilton-Paterson (September 2005)</span></div><div style="color: #222222;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRl-5Hv0IyPmcRdzlz3Lnx30LbCKikfZuhjO2tQUkiqK6D06XiNSu48gOYzf6HH9c-p0EhUKPY5cHxX4s-LX4knjD_sIWtEMhGddZzjIzNTFu6ZkKFgRevOC9LlZFcXjaqa_mCM4Qbbrg/s2048/red-sparrow-9781501168918_hr.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1127" height="400" src="https://images-na.ssl-images-amazon.com/images/I/414MAvoQ5rL._SX319_BO1,204,203,200_.jpg" width="258" /></a></div>
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><span style="text-align: center;"><br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><span style="text-align: center;">Right around the time when we started talking about our next selections at the beginning of this year, I read an article on <i>The Guardian</i> titled <a href="https://www.theguardian.com/books/2022/feb/02/top-10-cooks-in-fiction" rel="nofollow" target="_blank">Top 10 cooks in fiction</a> written by Annabel Abbs. Number 10 is Gerald Sampler, protagonist of the novel I chose: </span> </span></div></div></div><div style="color: #222222;"><blockquote><span style="font-family: arial;"><span face="Hind, Helvetica, Arial, sans-serif" style="background-color: white; color: #0a0a0a; font-size: 16px; letter-spacing: 0.2px;">Gerald is a ghostwriter for C-list celebrities who likes inventing recipes. From his Tuscan hilltop he cooks with great gusto, using copious amounts of an Italian digestif called Fernet Branca. The plot is fast-paced but daft, the characters ludicrous but hilarious, and the recipes imaginative but ridiculous. Mussels in chocolate, garlic ice cream, a pie made from cat and kerosene, all doused in Fernet Branca, and described by one reviewer “lingering in the mind like poems”. This farce of a novel is a perfect reminder that no cook should take themselves too seriously.
</span></span> </blockquote></div><div style="color: #222222;"><span style="font-family: arial;"><span style="text-align: center;"><a href="https://www.newyorker.com/magazine/2005/09/05/cooking-with-fernet-branca" target="_blank">The New Yorker's review</a> clarifies that two expats are the novel's main characters:</span></span></div><div style="color: #222222;"><span style="font-family: arial;"><span style="text-align: center;"><blockquote style="text-align: left;">In this comic novel, two expats try to live on the same Tuscan
mountaintop for the summer without killing each other: Gerald, an effete
English snob and amateur cook who makes his living as a ghostwriter;
and Marta, a bohemian composer from a crime family in a former Soviet
republic. Hamilton-Paterson quickly seduces the reader with the
perfectly captured acerbic tone and timing of Gerald and Marta’s
badinage. </blockquote></span></span></div><div style="color: #222222;"><span style="font-family: arial; text-align: center;">I'm looking forward to reading how Gerald uses Fernet Branca in the kitchen, since when I was growing up in Italy it was strictly drunk as a </span><i style="font-family: arial; text-align: center;">digestivo</i><span style="font-family: arial; text-align: center;"> (digestif).</span></div><div style="color: #222222;"><span style="font-family: arial;"><br /></span></div><div style="color: #222222;"><span style="font-family: arial;"><span style="background-color: white; font-family: Times;"><span style="font-family: arial;"><span face="arial, helvetica, sans-serif" style="color: black;">Simona</span></span></span><span style="background-color: white; font-family: arial;">, </span><a href="http://www.pulcetta.com/" style="background-color: white;" target="_blank">briciole</a></span></div><div><br /></div>
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Deadline for contributing your post: <b>Wednesday, November 30, 2022.</b></span></div><div style="color: #222222;"><span style="font-family: arial;"><br /></span></div><div style="color: #222222;"><span style="font-family: arial;">Leave a comment below with a link to your post or email me at simosite AT mac DOT com</span></div>
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Remember that membership in our book club is open to anyone and we hope you will join us by reading these selections and creating inspired recipes. New participants are always welcome and so are returning ones. For more information about participating, click <a href="http://cookthebooksclub.blogspot.com/p/guidelines.html" target="_blank">here</a>. </span></div><div style="background-color: white; color: #222222; text-align: center;"><br /></div>Simona Carinihttp://www.blogger.com/profile/10621645217450504400noreply@blogger.com18tag:blogger.com,1999:blog-8157547851337502081.post-21344781796166852492022-08-05T20:58:00.002-04:002022-09-14T10:53:48.504-04:00August/September Selection: Alice's Adventures in Wonderland<p><span style="font-family: arial;">When the CTB hosts were trying to choose the next four books last winter, I was at a loss. As I read book reviews and peruse through bookstores, I see lots of books that I want to recommend for <b>Cook the Books</b>. Then, when I'm on the spot and it's down to the wire, I can't think of anything. </span></p><p><span style="font-family: arial;">In October 2021, I was able to see original illustrations from the Dali edition of <i>Alice's Adventures in Wonderland</i> at our<a href="https://philbrook.org/exhibitions/dalis-alice-in-wonderland/" target="_blank"> local art museum</a>. (In 1969, Dali illustrated this beloved children's book with colorful, playful surrealistic images.) </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RhOKGHMWtF4w0R9SjgCShTvqjiBwnJMinXiZ9dRaTPxPSlZzkJTeU6vn_zSWtVwtLx4phzn6CjsCpgJNv4KDpe8XODEaPkA0hkjcP4e8Asnta1U-XHcM8hn33nXWtzjb03X84fE5rjeUwxEeQdv7oEaEbToyP6rcLIjeGwV4rVtLD0pLbEuNnqo31Q/s1020/2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="1020" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RhOKGHMWtF4w0R9SjgCShTvqjiBwnJMinXiZ9dRaTPxPSlZzkJTeU6vn_zSWtVwtLx4phzn6CjsCpgJNv4KDpe8XODEaPkA0hkjcP4e8Asnta1U-XHcM8hn33nXWtzjb03X84fE5rjeUwxEeQdv7oEaEbToyP6rcLIjeGwV4rVtLD0pLbEuNnqo31Q/s320/2.jpg" width="226" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhL87YIseDUyqjshwRO8zp2XKn56bzmazB0akckbcOcccCGXMVcPJsfdfQke-KYopYBcBvGkKb-0Hiz8-b1y06feKQId31vLkfvLRfkt97rkghhr6sVt0yxSjml_VvgjNYrFs7MLSXwaib3Dzb0AnU5T9c3w_f7e1Jn-LSvS0z__I9HBEdcsbmYIf3sBg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img alt="" data-original-height="59" data-original-width="768" height="25" src="https://blogger.googleusercontent.com/img/a/AVvXsEhL87YIseDUyqjshwRO8zp2XKn56bzmazB0akckbcOcccCGXMVcPJsfdfQke-KYopYBcBvGkKb-0Hiz8-b1y06feKQId31vLkfvLRfkt97rkghhr6sVt0yxSjml_VvgjNYrFs7MLSXwaib3Dzb0AnU5T9c3w_f7e1Jn-LSvS0z__I9HBEdcsbmYIf3sBg" width="320" /></span></a></div><span style="font-family: arial;"><br /><br /></span></div><span style="font-family: arial;">I grabbed a copy of this edition at the exhibit and set about reading it. (It dawned on me that I had never read the entire tale of Alice, the White Rabbit, the Mad Hatter, et al.) I enjoyed my afternoon reading with a cup of tea at hand.</span><p></p><p><span style="font-family: arial;">It's been a while since CTB has hosted a children's book or YA book. (In 2012, we read <i><a href="http://cookthebooksclub.blogspot.com/2012/03/charlie-and-chocolate-factory-cook.html" target="_blank">Charlie and the Chocolate Factory</a>, </i>in 2013 it was <i><a href="http://cookthebooksclub.blogspot.com/2013/01/TheHungerGamesCookTheBooksRoundup.html" target="_blank">The Hunger Games</a></i>, and in 2017 we selected <i><a href="http://cookthebooksclub.blogspot.com/2017/10/farmer-boy-delicious-roundup.html" target="_blank">Farmer Boy</a>.</i>) It was time for another one.</span></p><p><span style="font-family: arial;">Pick up any edition you want of <i>Alice's Adventures in Wonderland</i>. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DJpVdmdlO3Li31evxzPJ8bCtdI215nPx9OSSSC5T2vEFkDAlV7GC3XleP2bVH57GZC0XnVAcPF4U_TT15iEbfAL4M0iRWxpEVTSSRXh7SHF8GFNC6UZpMBHLb89-oB-0RlvcCwdjV58cafTA6s61lSZJb2DDBROCu07YgaOR0a2usnC-jjJPVmQtYA/s606/DALI%201-COLLAGE%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="455" data-original-width="606" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DJpVdmdlO3Li31evxzPJ8bCtdI215nPx9OSSSC5T2vEFkDAlV7GC3XleP2bVH57GZC0XnVAcPF4U_TT15iEbfAL4M0iRWxpEVTSSRXh7SHF8GFNC6UZpMBHLb89-oB-0RlvcCwdjV58cafTA6s61lSZJb2DDBROCu07YgaOR0a2usnC-jjJPVmQtYA/s320/DALI%201-COLLAGE%20(1).jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;">The surrealism one or the classic.</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #222222; font-family: arial;">The deadline for contributing your post is </span><b style="background-color: white; color: #222222; font-family: arial;">Friday, September 30, 2022.</b></div><p></p><div style="background-color: white; color: #222222;"><span style="font-family: arial;">Leave a comment below with a link to your post and/or email me at eliotseats@gmail.com.</span></div><p style="background-color: white;"><span face="arial, helvetica, sans-serif"><span style="font-family: arial;">Anyone can participate in <b>Cook the Books</b>: just pick up a copy of the selection from your local bookstore or library, take inspiration from your reading, then cook and post the inspired dish. </span></span><span style="background-color: transparent; font-family: arial;">If after you read you need more inspiration, check out this </span><a href="https://www.epicurious.com/archive/everydaycooking/family/alice-in-wonderland-party" style="background-color: transparent; font-family: arial;" target="_blank">Alice in Wonderland Party</a><span style="background-color: transparent; font-family: arial;">.</span></p><p style="background-color: white;"><span style="font-family: arial;"><span face="arial, helvetica, sans-serif">We look forward to having you read and cook along. New participants are always welcome. (</span><i>Leave a comment here or check out our <a href="http://cookthebooksclub.blogspot.com/p/guidelines.html" style="color: #b42121; text-decoration-line: none;">Guidelines</a> page if you have any questions.</i><span face="arial, helvetica, sans-serif">) </span></span></p><p style="background-color: white;"><span style="font-family: arial;"><span face="arial, helvetica, sans-serif">Thanks for going down this rabbit hole with me.</span></span></p><p style="background-color: white;"><span style="font-family: arial;"><span face="arial, helvetica, sans-serif">Debra<br /><a href="http://eliotseats.com/" target="_blank">Eliot's Eats</a></span></span></p><p><br /></p>Debra Eliotseatshttp://www.blogger.com/profile/08224613659027050135noreply@blogger.com8tag:blogger.com,1999:blog-8157547851337502081.post-21941059211474898142022-08-01T21:00:00.008-04:002022-08-02T15:25:30.701-04:00A Cook's Tour: Global Adventures in Extreme Cuisine - The Round-up<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjDoFnXSEcQCvj03kJJWe_kNR_zr60KMhmR65NmsN056MT0el444eyeGoqxQebyjl2sBEhRUVbnu7ff92wFv93MLAIRIXYPw1HOve6rjUPdyIE_EWB6xFG-kSLhp_dRTI8IvFcMuhUR91GOPl5UtCfByOFXEarodptkiZRl02z_o-523I8XCFbdc7KCPw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="319" data-original-width="209" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjDoFnXSEcQCvj03kJJWe_kNR_zr60KMhmR65NmsN056MT0el444eyeGoqxQebyjl2sBEhRUVbnu7ff92wFv93MLAIRIXYPw1HOve6rjUPdyIE_EWB6xFG-kSLhp_dRTI8IvFcMuhUR91GOPl5UtCfByOFXEarodptkiZRl02z_o-523I8XCFbdc7KCPw=w209-h320" width="209" /></a></div><div style="text-align: left;"><br /></div><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Well, here we are, the end of July and into August already! Hopefully everyone is well and enjoying their </span><span style="text-align: left;">summer, or winter for you Aussies.</span></div></span></div><p>Anthony Bourdain provided us with inspiration aplenty, and off the beaten track adventures for sure. Some of those journeys I wouldn't have taken if paid for it. Of course, he was :). Tony didn't seem to have any particular itinerary, and it was sometimes difficult to tell if he had just arrived in a country, or was referring in the book to an earlier visit. I had all the while a sadness, learning of his life outcome, which was unknown to me when first going into this.</p><p>I'll re-cap all the entries in the order they were received, not missing anyone I hope. Be sure to let me know if you got left out. I hope you will all enjoy your visits to these posts with their thoughts and meals.</p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgALCgpSxHAioQ473MIJr3jCRK0JkV1HaN5Eo-0GjqmN2pknFY91brtJRmTwi3ytsfSI1xSCC9wevM-b6C_PqN47z7rDw_dqtSkCFqJ6vt2uTvwzhRZwwaFVCawR92Ln6ZEVzYlERtABWZTvAxeasK1nhD7s3BVkBQCHTuZZIy5d25NsCDFlbDklIVEwg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="268" data-original-width="400" height="214" src="https://blogger.googleusercontent.com/img/a/AVvXsEgALCgpSxHAioQ473MIJr3jCRK0JkV1HaN5Eo-0GjqmN2pknFY91brtJRmTwi3ytsfSI1xSCC9wevM-b6C_PqN47z7rDw_dqtSkCFqJ6vt2uTvwzhRZwwaFVCawR92Ln6ZEVzYlERtABWZTvAxeasK1nhD7s3BVkBQCHTuZZIy5d25NsCDFlbDklIVEwg" width="320" /></a></div><br />First in was Camilla of <a href="https://culinary-adventures-with-cam.blogspot.com/2022/06/for-his-love-of-vietnam-muc-nhoi-thit.html">Culinary Adventures with Cam</a> and her truly adventurous dish from Vietnam, a country Tony seemed to enjoy the most. She made<a href="https://culinary-adventures-with-cam.blogspot.com/2022/06/for-his-love-of-vietnam-muc-nhoi-thit.html"> Much Nhoi Thit or Vietnamese Stuffed Squid</a> and capped it off with a cup of delicious Cà Phê Trứng - Vietnamese Egg Coffee for dessert. <p></p><p>Cam said: "In the end, it is his passion for Vietnam that inspired me into the kitchen. He writes, "I’ve gone goofy on Vietnam, fallen hopelessly, helplessly in love with the place"..... I appreciated A Cook's Tour with every fiber of my being. I loved how he weaved food, culture, politics, and history into his narrative."</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiRTMI0rLbzUmIuwmhFEdnRQ5KXeiCzQgMvtuafWex0qyh36cFLu6No_hiqlil1ZIChezqihWn6HpGGeNQGWfo4SxIc2P3yNCRqLPyHj3ofVIF0wMoKvYfBWS-9HILT2jLuM4_FVp8B0xK6Q4fMqK-BZwdmD9N0pOLZ-mXUKfT5loHAC0Gay-Bd8KsnyQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="266" data-original-width="399" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEiRTMI0rLbzUmIuwmhFEdnRQ5KXeiCzQgMvtuafWex0qyh36cFLu6No_hiqlil1ZIChezqihWn6HpGGeNQGWfo4SxIc2P3yNCRqLPyHj3ofVIF0wMoKvYfBWS-9HILT2jLuM4_FVp8B0xK6Q4fMqK-BZwdmD9N0pOLZ-mXUKfT5loHAC0Gay-Bd8KsnyQ=w320-h213" width="320" /></a></div><br />Next up was Wendy from <a href="https://adayinthelifeonthefarm.blogspot.com">A Day in the Life on the Farm</a> who brought us a very tasty dish of <a href="https://adayinthelifeonthefarm.blogspot.com/2022/06/chicken-milanese-foodieextravaganza.html">Korean Fried Chicken.</a> She says "I made a couple of other adaptations to Bourdain's recipe in order to utilize ingredients that I had on hand and save myself a trip to the store." That refers to this recipe which utilizes a blanching and freezing technique. <p></p><p>Wendy tells us: "I wavered between loving this book and hating it. Bourdain was very extreme in all things. Knowing, as we do now, of his mental health issues I made allowances for his bi-polar actions, words and writings. There was, of course, tons and tons of food inspiration...."</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg5K2qJsuQ_hBELV-UQTfyND7HhLS0c8iSZCgSoMtlSFo7zpIKtEYNBYV0x_Y0H5YN5q1s2jgaA2VtQo5-1-AYDz27OM1PO7cnXBJ2bQNHGPAyCXFizD-BreiDEV2p-Dp9PYJlmaehqx_8wsDY6qBP0D3GxZ7ffCiPTgUxkxJOvBUcSVY5tmQBvuhB1Iw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="640" data-original-width="512" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEg5K2qJsuQ_hBELV-UQTfyND7HhLS0c8iSZCgSoMtlSFo7zpIKtEYNBYV0x_Y0H5YN5q1s2jgaA2VtQo5-1-AYDz27OM1PO7cnXBJ2bQNHGPAyCXFizD-BreiDEV2p-Dp9PYJlmaehqx_8wsDY6qBP0D3GxZ7ffCiPTgUxkxJOvBUcSVY5tmQBvuhB1Iw=w256-h320" width="256" /></a></div><br />Then Amy of <a href="https://www.amyscookingadventures.com">Amy's Cooking Adventures</a> came in with a <a href=" https://www.amyscookingadventures.com/2022/07/mushroom-greens-fried-egg-sandwich.html">Mushroom, Greens and Fried Egg Sandwich</a>. She says: "My inspiration came from the mention of a dish early in the book when Mr. Bourdain was bar-hopping in Spain.... I wasn’t immediately taken by this book, but it did grow on me. Mr. Bourdain traveled the world, often eating things I wouldn’t try in a million years, but also mentioning favorite foods from the states or England that were a little less scary.<p></p><div style="font-family: Merriweather, Georgia, serif; font-size: 16px;"><a name="more" style="color: #0b2a9c;"></a></div><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">It was interesting reading about the places traveled and the experiences behind the camera while filming A Cook's Tour (a show that I haven't watched, but now I may have to find som</span><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">e old episodes after reading the book!)"</span><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg7yKTsG0UnnTqTNwB4wl_omhZiKL1mDWFBvFW8FYyuOuQgg3a9FEhMfF0MoAgnEvjZBTYs97oV5NPn6tg859PPAzAWnt_kQFFSeuC_j5aJg6875p6n6WYWCzEB3ICXZfznZZTUKBxZueMen3wyvTCoz4nVjlahQfNwGgVcANZeKVKCqNZ2dXAJvhXwDg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="225" data-original-width="300" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg7yKTsG0UnnTqTNwB4wl_omhZiKL1mDWFBvFW8FYyuOuQgg3a9FEhMfF0MoAgnEvjZBTYs97oV5NPn6tg859PPAzAWnt_kQFFSeuC_j5aJg6875p6n6WYWCzEB3ICXZfznZZTUKBxZueMen3wyvTCoz4nVjlahQfNwGgVcANZeKVKCqNZ2dXAJvhXwDg" width="320" /></a></div><br /></span></div><div><span style="background-color: white;">Next in was Debra from <a href="http://eliotseats.com">Eliot's Eats,</a> with </span><a href="http://eliotseats.com/2022/07/20/anthony-bourdain-always-and-forever/">Moroccan Potato Salad and Banh Mi sandwiches</a>, both of which sound truly tempting. Interested to try that Banh Mi!</div><div><br /></div><div>She says, "I have had a crush on Anthony Bourdain since No Reservations. Then there was The Taste. Then, there was his judging stints on Top Chef. I paid big bucks to not only hear him speak, but to stand in line to meet him (and get books signed) in 2010.... I thought he was a beautiful man and I used to joke with The Hubs that he was the only man I would ever leave him for. I now have all of his books." A true fan! Her review a tribute, laced with sorrow for the outcome to his life, shared by most all of us. </div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjnaLQHedoDy7DqEVl1V-RVGRQBMhnzjal9Nk1XkkYTXyOU5zk2bT5usNsXCuZ1p6Fclt06APglmd1anZYRX1rWRtM7j2ag0vtRNI6OrAriyujID8bwsnZjD5c7Nt9rLg8uvFF_PN4u47nN_Y9YAEWs2_NCnd58ZJhAkRONi0el9oNpAe2FYDqG9p_Uog" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="419" data-original-width="640" height="210" src="https://blogger.googleusercontent.com/img/a/AVvXsEjnaLQHedoDy7DqEVl1V-RVGRQBMhnzjal9Nk1XkkYTXyOU5zk2bT5usNsXCuZ1p6Fclt06APglmd1anZYRX1rWRtM7j2ag0vtRNI6OrAriyujID8bwsnZjD5c7Nt9rLg8uvFF_PN4u47nN_Y9YAEWs2_NCnd58ZJhAkRONi0el9oNpAe2FYDqG9p_Uog" width="320" /></a></div><br />Tina from <a href="http://tinaculbertson.blogspot.com">Squirrel Head Manor</a> arrived next with a very yummy looking <a href="http://tinaculbertson.blogspot.com/2022/07/a-cooks-tour-by-anthony-bourdain.html">Tomato and Eggplant Tien</a></div><div>which recipe I immediately sent to my brother who is dealing with an abundance of eggplants. </div><div><br /></div><div>She remarked that "Anthony Bourdain is the bad boy of the kitchen chefs. He could be obnoxious, crude and yet entertaining. The chapter called<u> where food comes from </u>was a bit gory. Did I ever feel bad for that pig and apparently, so did Bourdain.... The chapter titled <u>back to the beach</u> where he and his brother returned to a family home was excellent. They rented motor scooters, they went to small bistros, they enjoyed stinky cheese and baguettes, Bordeaux reds and oysters." A chapter which inspired her recipe choice. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgT1_CbzMvdoIQFu0WNYGAsFLPJk2eQzrUAQiLr052-tbkBJvYNnJZBcZ18uKS5EmsKJ_Qa2HGqZC4Rlt2LYFSn41cRyoohusxvIrTFb2oEFZspCba7n6OFnCCCT_PXhNOWZcox9j76_vPW_pKW3jJKZ10m5SQCuKCZRtjd-zi2CwDHogYUQpdPBaHoOQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="400" data-original-width="368" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgT1_CbzMvdoIQFu0WNYGAsFLPJk2eQzrUAQiLr052-tbkBJvYNnJZBcZ18uKS5EmsKJ_Qa2HGqZC4Rlt2LYFSn41cRyoohusxvIrTFb2oEFZspCba7n6OFnCCCT_PXhNOWZcox9j76_vPW_pKW3jJKZ10m5SQCuKCZRtjd-zi2CwDHogYUQpdPBaHoOQ=w295-h320" width="295" /></a></div><br />Claudia, of <a href="http://honeyfromrock.blogspot.com">Honey from Rock</a>, (moi) came in with a tasty meal of<a href="http://honeyfromrock.blogspot.com/2022/07/the-end-of-tour-with-tony-bourdain.html"> Smoked Salmon with Potato Gnocchi and Balsamic Glaze</a>, inspired by Anthony's event near the end of the book at the famous, and outrageously expensive French Laundry Restaurant, with due thanks to Thomas Keller and his cookbook of the same name.</div><div><br /></div><div>Bourdain's travel memoir certainly had its moments with humor, inspiring food, harrowing adventure, grossness and some repetition. Overall, I enjoyed the journey, though his trip could possibly have used an itinerary and more planning. Silly to complain of the cold and long for the sun when you decide to travel in winter. Of course, when traveling, in spite of the best laid plans, we often encounter the unexpected and accidental. He was looking for danger and certainly got it in Cambodia.</div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiIf1-Xji0qFFkQsBK_CYJy7PLxl5v0CpcSwaWjfszI3cpBB8UyD4WqtHW-4STXYwJt4WVkWp_ADx5oCEWO6SwgJWK-Z3WMzJ8WTxMGjxuQyWB8pm5zEym4w-Z2dBU9j_jAtjKc5adVA6gtfOAXPrMM45Mwe6NDUDzr44jPhB24o0zCux9IvN-KMuYtLA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiIf1-Xji0qFFkQsBK_CYJy7PLxl5v0CpcSwaWjfszI3cpBB8UyD4WqtHW-4STXYwJt4WVkWp_ADx5oCEWO6SwgJWK-Z3WMzJ8WTxMGjxuQyWB8pm5zEym4w-Z2dBU9j_jAtjKc5adVA6gtfOAXPrMM45Mwe6NDUDzr44jPhB24o0zCux9IvN-KMuYtLA=w320-h320" width="320" /></a></div><br />Simona of <a href="https://www.pulcetta.com">Bricole</a> arrived just under the wire bringing her dish of <a href="https://www.pulcetta.com/2022/07/recipe-roasted-tromboncino-squash-tomatoes.html">Roasted Tromboncino Squash with Tomatoes</a>. A beautiful preparation of fresh vegetables. As far as inspiration, Simona says: One theme Bourdain touches on several times, particularly when he describes his time in Vietnam, is the great flavor of dishes made with fresh ingredients and consumed immediately. Here we are in full agreement. My visits to farmers' markets are the most important inspiration in the kitchen. Summer produce is a rich source of ideas. A couple of weeks ago, I saw the first Tromboncino squash of the season and rushed to buy it.</div><div><br /></div>"At times, Bourdain writes with deep sensitivity and shares insights in what he saw and experienced, like his observations of Vietnamese people or his homage to the many Mexican immigrants who work in restaurants in NYC. The book comes alive in those moments and made me wish it contained a lot more... What made this a hard book for me to read are his tirades (for example, against vegetarians and non-smokers)."<div><span face="Helvetica, Arial, sans-serif" style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-size: 14.666666984558105px;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhBdEjLkFPYz5Ie-dOimNgWKl0yPIhhvevDVFW2553sFYW97m98HG1V3e-Uwet_i2N1evOxnQt2sfcG_DLPJX680JiklnErdh-ujoCVr1-T3ZBj48K5Nu5fzx-8URLaadkpk_mjUmsz938dXTgflsMxIZJiy82yuhvC_q-yaYcuxvsnrmpH_C8mZvtTcA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="400" data-original-width="316" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhBdEjLkFPYz5Ie-dOimNgWKl0yPIhhvevDVFW2553sFYW97m98HG1V3e-Uwet_i2N1evOxnQt2sfcG_DLPJX680JiklnErdh-ujoCVr1-T3ZBj48K5Nu5fzx-8URLaadkpk_mjUmsz938dXTgflsMxIZJiy82yuhvC_q-yaYcuxvsnrmpH_C8mZvtTcA=w253-h320" width="253" /></a></div><br /></div><div>And, slipping even further under the wire came Deb, my fellow Hawaiian blogger, of <a href="http://kahakaikitchen.blogspot.com">Kahakai Kitchen</a>. She brought us some Thai inspired, flavorful and nourishing <a href="http://kahakaikitchen.blogspot.com/2022/07/tofu-tom-kha-soup-for-cook-books.html">Tofu Tom Kha Soup</a>. </div><div><br /></div><div>Deb said she<span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: helvetica; font-size: 15.399999618530273px;"> </span>was happy to revisit Bourdain's stellar food writing. Although he is rough around the edges, his love and respect for food and food traditions and his ability to make even the dubious to downright nasty sound anywhere from possibly edible to downright delicious are unmatched... I really think you can't go wrong with any of Bourdain's books or shows, as sad as they are to read and watch with him gone. The world truly lost a talent and I appreciated getting him back for a bit with this book. " <br /></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg0ScH19P9VpgS8aDUvYYhLWK9EiIh_0RcxhQWLBvFNkJS6KlHiBkJmsrwdnnAUnhw4NlWLX1ipaPEAeVP8Wrwav5c59liEbDpr9L75kKnm8qETEstCZq4epbzr017djZEXZICCGYx00jkdvH5y_A4MfeZsmrLrN45H1RvWxIxmeHNNc6vhKVRRmZ-otg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg0ScH19P9VpgS8aDUvYYhLWK9EiIh_0RcxhQWLBvFNkJS6KlHiBkJmsrwdnnAUnhw4NlWLX1ipaPEAeVP8Wrwav5c59liEbDpr9L75kKnm8qETEstCZq4epbzr017djZEXZICCGYx00jkdvH5y_A4MfeZsmrLrN45H1RvWxIxmeHNNc6vhKVRRmZ-otg" width="320" /></a></div><br />As it turns out, someone did get overlooked after all, many thanks to Simona who noticed Cathy's post on Facebook. So, here is the PS edit with her contribution, a devilishly delicious looking <a href="https://delawaregirleats.typepad.com/blog/2022/06/a-twist-on-lobster-prepared-imperial-style-and-inspired-by-anthony-bourdain.html">Lobster Imperial</a>. Visit her at <a href="https://delawaregirleats.typepad.com/blog/">Delaware Girl Eats</a> for the full scoop.</div><div><br /></div><div>She had this to say: "Having been a great follower of Bourdain's tv adventures and knowing how things ended up for him, I struggled reading this book. His voice came through so clearly in his words that they were painful at many parts to read. But he had a tremendous sense of place, whether it was the vibe, the people or the food. He made them all come alive. </div><div><br /></div><div>Thanks you everyone for participating and making this event a real tribute to the memory of Anthony Bourdain. </div><div><br /></div><div>Next on our Cook the Books schedule will be for August/September and we will be reading <a href="http://cookthebooksclub.blogspot.com/">Alice's Adventures in Wonderland by Lewis Carroll</a>, hosted by Debra of Eliot's Eats. I hope you will join us. <br /></div><div>What we do here is read the current selection, get inspired by it to create a dish and then post about it. Don't forget to comment here, or let the host know via email when your contribution is live! </div><div><br /></div><div><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"></span></div></span><p class="comment-timestamp" style="caret-color: rgb(32, 32, 32); color: #202020; display: inline-block; font-family: arial, sans-serif; font-size: 13px; margin: 0px 0px 15px; padding: 0px;"></p></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8157547851337502081.post-59034407012445516872022-06-04T22:12:00.005-04:002022-06-04T22:12:28.141-04:00June/July Selection: A Cook's tour - Global Adventures in Extreme Cuisines<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh7nsM5akrT9Fr4tpB4gEXTryXnF55G8OwWdwJHCwc7hU-yRzn_HQwmnJziCfRRm680OtlKejszVdSe4UC05MGT4fSphwhyrVy2WH1y5zFRDd6f3ANeVgaIlYNH79_R0V-NmYV-5b8kguweExdw5mF4NB4hPwebA8FexWI5_4OUrIFkYJg4atSQpoWgEQ" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="366" data-original-width="240" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEh7nsM5akrT9Fr4tpB4gEXTryXnF55G8OwWdwJHCwc7hU-yRzn_HQwmnJziCfRRm680OtlKejszVdSe4UC05MGT4fSphwhyrVy2WH1y5zFRDd6f3ANeVgaIlYNH79_R0V-NmYV-5b8kguweExdw5mF4NB4hPwebA8FexWI5_4OUrIFkYJg4atSQpoWgEQ=w209-h320" width="209" /></a></div><p></p><p><span style="caret-color: rgb(34, 34, 34); font-family: arial;"><span style="color: #38761d; font-size: x-large;"><b>W</b></span></span><span style="caret-color: rgb(34, 34, 34); color: #222222; font-family: arial; font-size: 15.399999618530273px;">e at Cook the Books Club are going on </span><a href="https://www.amazon.com/Cooks-Tour-Adventures-Extreme-Cuisines/dp/0060012781/" style="color: #b42121; font-family: arial; font-size: 15.399999618530273px; text-decoration: none;"><i>A Cook's Tour: Global Adventures in Extreme Cuisines</i></a><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: arial; font-size: 15.399999618530273px;"> by Anthony Bourdain. </span>I am pretty much looking forward to this trip along with Tony, and the rest of you, into some extreme adventures with food and travel. Though, I must admit feeling a bit leery, as he is said to be pretty outrageous. One of us recently admitted to living under a rock, and I agreed to dwelling in a similar place, having never heard of or seen video or film of or read books by either Stanley Tucci or Anthony Bourdain. So, coming out from under the rock, I picked this book after reading a few reviews, because it sounded fun, entertaining and even informative. Basically like something I wanted to read!</p><p></p><p style="box-sizing: border-box; margin: 0px 0px 14px; padding: 0px;">Bourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy." -Sam Sifton, New York Times Book Review<br /><br />The only thing "gonzo gastronome" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, "What would be the perfect meal?," Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of "perfection" inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable adventures of America's boldest and bravest chef.</p><div>From Publisher's Weekly:</div>"... Chef Anthony Bourdain, author of the bestselling Kitchen Confidential ... writes with humor and intelligence, describing meals of boudin noir and Vietnamese hot vin lon ("essentially a soft-boiled duck embryo") and 'fessing up to a few nights of over-indulgence ("I felt like I'd awakened under a collapsed building," he writes of a night in San Sebastian hopping from tapas bar to tapas bar). Goat's head soup, lemongrass tripe, and pork-blood cake all make appearances, as does less exotic fare, such as French fries and Mars bars (deep fried, but still). In between meals, Bourdain lets his readers in on the surprises and fears of a well-fed American voyaging to far-off, frugal places, where every part of an animal that can be eaten must be eaten, and the need to preserve food has fueled culinary innovation for centuries. He also reminds his audience of the connections between food and land and human toil, which, in these sterilized days of pre-wrapped sausages, is all too easy to forget."<div><br /></div><div><span style="color: #222222; font-family: arial; font-size: 15.399999618530273px;">What we do here at Cook the Books Club is to read a </span><span style="caret-color: rgb(34, 34, 34); color: #222222; font-family: arial; font-size: 15.399999618530273px;">bi-monthly book </span><span style="color: #222222; font-family: arial; font-size: 15.399999618530273px;">selection, get inspired to cook something from it, post that inspiration and then voila, join in. Deadline for contributing your post for this current selection is </span>Sunday, July 31, 2022. New participants are always welcome. (Leave a comment here or check out our <a href="http://cookthebooksclub.blogspot.com/p/guidelines.html">Guidelines</a> page if you have any questions.)</div><div><br /></div><div>Aloha,</div><div>Claudia</div><div><a href="http://honeyfromrock.blogspot.com">Honey from Rock</a></div>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-8157547851337502081.post-63322223855795620082022-06-02T01:19:00.001-04:002022-06-02T01:19:19.994-04:00Taste: My Life Through Food, The Roundup<div class="separator"><span style="font-family: helvetica;">How did June get here so soon?! It's time for our roundup of our April/May Selection: <a href="https://www.amazon.com/Taste-My-Life-Through-Food/dp/1982168013/ref=sr_1_1?crid=MMKWUNPGBG09&keywords=stanley+tucci+taste+my+life+through+food&qid=1652649597&s=books&sprefix=Stanley+%2Cstripbooks%2C203&sr=1-1"><i>Taste: My Life Through Food</i> by Stanley Tucci</a>. </span></div><div class="separator"><span style="font-family: helvetica;"><br /></span></div><div class="separator"><div class="separator" style="clear: both; text-align: center;"><a href="https://images-na.ssl-images-amazon.com/images/I/41KCbNo6fRL._SX329_BO1,204,203,200_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="331" height="499" src="https://images-na.ssl-images-amazon.com/images/I/41KCbNo6fRL._SX329_BO1,204,203,200_.jpg" width="331" /></a></div><span style="font-family: helvetica;"><div class="separator"><span style="font-family: helvetica;"><br /></span></div>Mahalo friends for joining me in this read that seemed to well-liked by most of our group! I'll be recapping the entries in the order I received them, or as closely as possible.</span></div><p></p><span style="font-family: helvetica;"></span><p></p><p><span style="background-color: white; font-family: helvetica;">First in was Cathy of <i><a href="https://delawaregirleats.typepad.com/blog/">Delaware Girl Eats</a></i> who loves that "<i>T</i><span style="caret-color: rgb(51, 51, 51); color: #333333;"><i>ucci, actor, writer and all-around engaging screen personality, is a food obsessive like me, and his depictions made for very entertaining reading. He writes just like he speaks on film, and one can just hear his voice as the sentences roll off the page.</i>" She </span>was inspired by Tucci's prose on Ragu, saying "<span style="caret-color: rgb(51, 51, 51); color: #333333;"><i>Especially captivating are Tucci’s depictions of meals enjoyed by him over the years. Of Ragu, he says, “Ragu is eaten with fresh pasta, the reason being that the richness of the sauce needs a pasta of suitable shape and texture to absorb it properly.”</i></span><span style="color: #333333;"> Rather than make Tucci's recipe, Cathy made her grandmother's </span></span><b style="caret-color: rgb(51, 51, 51); color: #333333;"><span style="font-family: helvetica;"><i><a href="https://delawaregirleats.typepad.com/blog/2022/04/abruzzos-lamb-ragu-and-pasta-alla-chitarra-.html">Abruzzo’s Pasta Alla Chitarra with Lamb Ragu</a></i></span></b><span style="background-color: white; font-family: helvetica;"><span style="color: #333333;">, saying "</span><span style="caret-color: rgb(51, 51, 51); color: #333333;"><i>Although in the book Tucci goes on to provide his family’s “famous” Ragu recipe, I’ve chosen to focus instead on grandmother’s take on the traditional sauce, and to provide her tutorial for the pasta chitarra as well. Enjoy!"</i></span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://delawaregirleats.typepad.com/.a/6a01761515f782970c0282e1512ce0200b-800wi" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="615" data-original-width="800" height="308" src="https://delawaregirleats.typepad.com/.a/6a01761515f782970c0282e1512ce0200b-800wi" width="400" /></a></div><br /><p></p><p><span style="font-family: helvetica;">Wendy from <i><a href="https://adayinthelifeonthefarm.blogspot.com">A Day in the Life on the Farm</a></i> LOVED the book saying,</span><span style="font-family: helvetica;"> <span style="background-color: white;">"</span><span style="background-color: white; caret-color: rgb(102, 102, 102);"><i>This memoir had me laughing out loud from the first page. I so enjoyed getting to know Stanley Tucci and really, really want to join him for dinner, drinks and conversation.</i>" Wendy chose a cocktail for her dish, his <b><i><a href="https://adayinthelifeonthefarm.blogspot.com/2022/04/stanley-tuccis-perfect-negroni-up.html">Perfect Negroni Up</a></i></b>, saying, "</span></span><span style="background-color: white; caret-color: rgb(102, 102, 102);"><span style="font-family: helvetica;"><i>Food inspiration comes easily while reading this memoir but, just in case you don't get bowled over by Stanley's food descriptions, there are numerous recipes interspersed throughout, starting with the cocktail that I am sharing with you today. ... </i></span></span><span style="background-color: white; caret-color: rgb(102, 102, 102);"><span style="font-family: helvetica;"><i>As for the cocktail? I did think it was pretty perfect. Of course, I love Campari and have an affinity for bitter.</i>"</span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRiZfyTHyKOQsOnqt9PGaUhstQ0nlhVm5VplvSewvt9aBWzcJZW5nZWHM-EpywfGZpwEh0kkxKAh0xmQA1dcbg9SE8sL8Zg-teUfQulbdpie8_BATs7yuI5ol5jiorl4vGkgCpH1tCOywGttpuvnnM5ZJ4EuVF4G0CBA6W3qvqgYdp2CpEzqMu5ywvsw/s800/cocktail%20pin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRiZfyTHyKOQsOnqt9PGaUhstQ0nlhVm5VplvSewvt9aBWzcJZW5nZWHM-EpywfGZpwEh0kkxKAh0xmQA1dcbg9SE8sL8Zg-teUfQulbdpie8_BATs7yuI5ol5jiorl4vGkgCpH1tCOywGttpuvnnM5ZJ4EuVF4G0CBA6W3qvqgYdp2CpEzqMu5ywvsw/w266-h400/cocktail%20pin.jpg" width="266" /></a></div><span style="font-family: helvetica;"><br /></span><p></p><p><span style="font-family: helvetica;"><span>Camilla of <i><a href="https://culinary-adventures-with-cam.blogspot.com">Culinary Cam</a></i> enjoyed the book finding that <span style="background-color: white;">"</span></span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white;"><i>Tucci writes with candor and a wry humor in this intersection of food and life.</i>" Camilla </span><span>added her own flair to that so popular zucchini pasta dish, making it a<i><a href="https://culinary-adventures-with-cam.blogspot.com/2022/04/tre-colori-spaghetti-con-zucchine-alla.html"> </a></i></span><span style="text-align: center;"><span><span style="font-weight: bold;"><i><a href="https://culinary-adventures-with-cam.blogspot.com/2022/04/tre-colori-spaghetti-con-zucchine-alla.html">Tre Colori Spaghetti con Zucchine alla Nerano</a></i></span><i style="font-weight: bold;"> </i><span>and</span><i style="font-weight: bold;"> </i>saying, <i style="background-color: white; font-weight: bold;">"</i></span></span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white;"><i>Okay, his wasn't a three-colored pasta, but it's what I had. ... </i></span><span face=""Trebuchet MS", Trebuchet, sans-serif"><i>My recipe is slightly adapted, but still amazing. I will definitely be making this again as summer is approaching and that always brings a glut of zucchini!</i>"</span></span></p><p><span face=""Trebuchet MS", Trebuchet, sans-serif" style="font-size: 16px;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5b1QxiGqY4Rxn4oclqNY32bcWWsBgzCr8RHhtwGsLto2_WUJRiSpH7KqWU5vV24h1LcAXxZyN9gqwYpLNE9rbXD8OE9a3o3b_AAIZwrcq_Tm1pzzqZVTxunGTSnVo66w6H9CKwCMVLyxdMHuo3LD0_5on_wFm5IypDsMpLMHvFfadIkezvuS3Pe-Kjw/s400/20220427_180958.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="400" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5b1QxiGqY4Rxn4oclqNY32bcWWsBgzCr8RHhtwGsLto2_WUJRiSpH7KqWU5vV24h1LcAXxZyN9gqwYpLNE9rbXD8OE9a3o3b_AAIZwrcq_Tm1pzzqZVTxunGTSnVo66w6H9CKwCMVLyxdMHuo3LD0_5on_wFm5IypDsMpLMHvFfadIkezvuS3Pe-Kjw/w400-h300/20220427_180958.jpg" width="400" /></a></div><br /><p></p><p><span style="font-family: helvetica;">Tina of <i><a href="http://tinaculbertson.blogspot.com">Squirrel Head Manor</a></i> said, "<i><span style="caret-color: rgb(102, 102, 102);">As soon as I started reading </span>Taste<span style="caret-color: rgb(102, 102, 102);"> it was clear there would be much food inspiration. Tucci had a way of describing his childhood which evoked so many memories of my own. The benefits of growing up in an Italian neighborhood were immense and I loved every bit of it.</span></i><span style="caret-color: rgb(102, 102, 102);"><i>This book is humorous, engaging and sad in parts."</i> For her inspiration Tina found that "</span><i><span style="background-color: white; caret-color: rgb(102, 102, 102);">There are many recipes included in this book and you'll be hungry as you read about his foodie experiences. ...</span><span style="background-color: white; caret-color: rgb(102, 102, 102);">So many wonderful recipes - here is the first one, <b><a href="http://tinaculbertson.blogspot.com/2022/04/taste-this-pasta.html">Classic Carbonara</a></b>."</span></i></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghGo_zDAbmRHlmpYyGEI_mz_UBGLyj06tb3nIHSWIcilyQZd24n6jAS1d0B0vpo0wzsoJfL1TXTt3OysRuXr72fbSmrEvnR56bWL3qb6VBC-7bk4n2IhSAtL_L2zIWpuFQYTQWpw3aiU4RXWOXBGnEUw1ty2LDK7wcEjHEEeDDZ6RJvac5f_Ve57_q_g/s640/0DAF4834-8C32-4191-9E37-4307530C0D28.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="640" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghGo_zDAbmRHlmpYyGEI_mz_UBGLyj06tb3nIHSWIcilyQZd24n6jAS1d0B0vpo0wzsoJfL1TXTt3OysRuXr72fbSmrEvnR56bWL3qb6VBC-7bk4n2IhSAtL_L2zIWpuFQYTQWpw3aiU4RXWOXBGnEUw1ty2LDK7wcEjHEEeDDZ6RJvac5f_Ve57_q_g/w400-h316/0DAF4834-8C32-4191-9E37-4307530C0D28.jpeg" width="400" /></a></div><br /><span face="Trebuchet MS, Trebuchet, Verdana, sans-serif" style="color: #666666;"><span style="background-color: white; caret-color: rgb(102, 102, 102); font-size: 17.6px;"><br /></span></span><p></p><p><span style="font-family: helvetica;"><span style="background-color: white; caret-color: rgb(102, 102, 102);">Claudia of <i><a href="http://honeyfromrock.blogspot.com">Honey From Rock</a></i> said, "</span><span style="background-color: white; caret-color: rgb(51, 51, 51);"><i>What an enjoyable read! And especially for us book foodies, with so many suggestions, memorable meals, recipes encountered in his full and sometimes even tragic life. I felt as though I had met and come to know the man, with his sense of humor, conversations on whatever was happening, and sometimes rather dogmatic views, as per the one on NOT EVER cutting your spaghetti. And, not combining the wrong pasta and sauce. I'm sure I do that on a regular basis. Occasionally even cut my spaghetti. OMG</i>!' For her dish she said, "</span></span><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;"><span style="font-family: helvetica;"><i>There was absolutely so much inspiration here, every other page at least. What most appealed however, was a meal he's enjoyed a number of times at Lo Scoglio on the Amalfi coast. <b><a href="http://honeyfromrock.blogspot.com/2022/05/lots-to-taste-with-stanley-tucci.html">Spaghetti con Zucchini alla Nerano</a></b>. I mean the way he raved, and the very simplicity of the dish itself. Basically zucchini, basil, olive oil, salt, spaghetti and Parmigiana-Reggiano. And, of course, the secret ingredient, a dollop of butter, ferreted out by Stanley in the restaurant's kitchen.</i>"</span></span></p><p><span style="background-color: white;"></span></p><div class="separator" style="caret-color: rgb(51, 51, 51); clear: both; color: #333333; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7SZvTraWD90AyIeVWxRvBUI3tVE4rQzfiEqh58eP-PPInWDu25hFzNoG-uprmGcLxKz39pSo78qXBYEL0OoRUqQ1KJhUWx2tcwYC_a3TNQ6fR927-LLu8SaqizE14UOHc7sFoZbUN9as5tv27qyVpL8rFk4f9vnsfr3UcVLRSQxXxLgSXnWsoNSHSZA/s400/IMG_0891.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="300" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7SZvTraWD90AyIeVWxRvBUI3tVE4rQzfiEqh58eP-PPInWDu25hFzNoG-uprmGcLxKz39pSo78qXBYEL0OoRUqQ1KJhUWx2tcwYC_a3TNQ6fR927-LLu8SaqizE14UOHc7sFoZbUN9as5tv27qyVpL8rFk4f9vnsfr3UcVLRSQxXxLgSXnWsoNSHSZA/w300-h400/IMG_0891.jpg" width="300" /></a></div><p style="caret-color: rgb(51, 51, 51); color: #333333;"><br /></p><span style="font-family: helvetica;"><span style="color: #333333;"><span style="caret-color: rgb(51, 51, 51);">Amy of <i><a href="https://www.amyscookingadventures.com">Amy's Cooking Adventures</a></i> felt that, "</span></span><span style="background-color: white;"><i>If I were to rate this book on the beginning (Mr Tucci's childhood) and the end (his battle with cancer), I would probably give it 4.5 stars. But then there's the middle bit. Parts were compelling, parts found Mr. Tucci's waxing on a bit, and parts had me full out rolling my eyes over the poor me celebrity bit. </i></span><span style="background-color: white;"><i>Regardless, it was an enjoyable read overall (especially his childhood.). There are several recipes added throughout, which also makes this a great foodie read!"</i> For her dish, Amy made Tucci's <b><i><a href="https://www.amyscookingadventures.com/2022/05/traditional-3-ingredient-fettuccine.html">Traditional 3-Ingredient Fettuccine Alfredo</a></i></b> and said, "</span><i><span style="white-space: pre-wrap;">I was most intrigued by Mr. Tucci’s explanation of alfredo.</span><span style="white-space: pre-wrap;"> …</span><span style="background-color: white;"> </span><span style="white-space: pre-wrap;">Well, according to Mr Tucci, the American, cream-based version that is our favorite is apparently an abomination.</span> <span style="white-space: pre-wrap;">A true alfredo is 3 ingredients only: pasta, butter, and parmesan. Say what?!? ... </span></i><span style="white-space: pre-wrap;"><i>The verdict: it was good, but overall, we’d prefer the cream-based alfredo or the cheater parmesan noodles instead!</i>"</span></span><div><span style="font-family: Merriweather, Georgia, serif;"><span style="background-color: white;"><br /></span></span><p></p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizj5zCghRNgOLPbZFtAig0DrQGVqXpwsTW8UVV45B3Vh0ArplzmcoInb8cHzzSZbFn7IHoakHBPlaFMbeqBGUoiDVyzpFkIBbmD-QEAbvkrHhlJFdpT2UsvEbeuFXeYcBo177obIYhp6UmwejjSwYUMfEl_SO1lgOrGidMNHto-Xa1snkAYoLOiL_PxQ/s640/498DF56A-8C79-470C-9FF5-85EC4007236D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizj5zCghRNgOLPbZFtAig0DrQGVqXpwsTW8UVV45B3Vh0ArplzmcoInb8cHzzSZbFn7IHoakHBPlaFMbeqBGUoiDVyzpFkIBbmD-QEAbvkrHhlJFdpT2UsvEbeuFXeYcBo177obIYhp6UmwejjSwYUMfEl_SO1lgOrGidMNHto-Xa1snkAYoLOiL_PxQ/w320-h400/498DF56A-8C79-470C-9FF5-85EC4007236D.jpeg" width="320" /></a></div><br /><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></span></div><div><span style="font-family: helvetica;"><span style="background-color: white;">Marg of <i><a href="http://www.theintrepidreader.com">The Adventures of an Intrepid Reader</a></i> joined us this month and enjoyed the audiobook, saying, </span><span style="background-color: white;">"<span style="text-align: justify;"><i>From the opening paragraphs of this book, this was a delightful audio experience. Even now that I have the book sitting here, I can hear Tucci's voice as I flick through the pages and read various paragraphs</i>." Her inspiration? "</span><span style="text-align: justify;"><i>When I was thinking about which recipe to share for this post, there really was one that jumped at me and that was <b><a href="http://www.theintrepidreader.com/2022/05/weekend-cooking-taste-my-life-in-food.html">Spaghetti con Zucchine alla Nerano</a>.</b> There were two main reasons for this. One is the the way that Tucci waxed lyrically about it in both the book and in his TV series. </i></span><span style="text-align: justify;"><i> The second reason is that I love cooking with zucchini, or more precisely chopping zucchini. When I am chopping zucchini I feel as though I have some knife skills which is definitely not true."</i></span></span></span></div></div><div><span style="font-family: helvetica;"><span style="background-color: white;"><span style="text-align: justify;"><i><br /></i></span></span></span></div><div><span style="font-family: helvetica;"><span style="background-color: white;"><span style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgziyMRMQJpot7bKsILdzNkeqOZc19HDVoS9d2yCclU2zyuFXJ3I5fdNs-STtkEMQLGQOhd5uRXSuYZZmWaypw6v837LtKmJguqTbScrKxTRHW-S-2nLAfpAAGovYAwiQgQmvq5yKQzSbZApnwm7L4vO6-EnHdY0eTJHQJWfGEtFlM-kYdQGA/s320/20220514_182244%20e.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="273" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgziyMRMQJpot7bKsILdzNkeqOZc19HDVoS9d2yCclU2zyuFXJ3I5fdNs-STtkEMQLGQOhd5uRXSuYZZmWaypw6v837LtKmJguqTbScrKxTRHW-S-2nLAfpAAGovYAwiQgQmvq5yKQzSbZApnwm7L4vO6-EnHdY0eTJHQJWfGEtFlM-kYdQGA/w341-h400/20220514_182244%20e.jpg" width="341" /></a></div><br /><i><br /></i></span></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span><span style="background-color: white;"><span style="text-align: justify;">Debra of <i><a href="http://eliotseats.com">Eliot's Eats</a></i> said, "</span></span></span><i>Reading Taste is like having your own personal conversations with Tucci. His tales are honest, homey, and unpretentious (even when he’s talking about dining with Marcello Mostroianni or attending George Clooney’s wedding)</i>." Debra was going to make a frittata but said she, "<i><span style="background-color: white;">wanted something a little different to celebrate </span>Taste</i>" and so she made his <b><i><a href="http://eliotseats.com/2022/05/28/taste-my-life-through-food/">Spaghetti with Lentils</a>.</i></b> She states, "<span style="background-color: white;"><i>I really like this recipe and it is a pretty easy one to prep. I used a full carrot and a full stalk of celery (although they were small ones). I also used the full recipe of marinara—just dumped it all in. A little parmesan and basil to garnish and dinner was served. I’m sharing this with some vegetarian friends</i>."</span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="background-color: white;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="background-color: white;"><div class="separator" style="clear: both; text-align: center;"><a href="http://eliotseats.com/wp-content/uploads/2022/05/20220527_192511-768x548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="548" data-original-width="768" height="285" src="http://eliotseats.com/wp-content/uploads/2022/05/20220527_192511-768x548.jpg" width="400" /></a></div><br /> </span></span></div><div><span style="font-family: helvetica;"><span><span style="background-color: white;"><span style="text-align: justify;">Ruth of <i><a href="https://www.instagram.com/ruth44north/?hl=en">@ruth44north</a></i> (<i>her Instagram account</i>) joins us this round saying, "</span></span></span><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;"><i>Thank you ladies for the inspiration! I discovered your blog recently ( why have I just found you !?!?) and happened to have Taste on my night table. You don’t have to ask me twice to recreate the amazing <b><a href="https://www.instagram.com/p/CeLhDL4OSsb/?hl=en">Timpano</a></b> served in Big Night for which I’ve been drooling for a trusted recipe for over 30 years. Very worth the bit of prep; I halved the recipe since we are a two person household and it came out beautifully in a deep Lodge dutch oven dish. The key was giving the ragu time enough to develop; didn’t hurt that we still had garden tomatoes and sauce from last summer. Prepping ingredients a day ahead made the actual assembly fairly painless. while the Timpano baked it gave me time to revisit the honest, touching and delicious words of Mr. Tucci while relaxing in the hammock (Me, not Stanley Tucci. It also helped calm my nerves that were all a flutter with anxiety about whether I was going to be able to get the Timpano safely out of the pan) We of course had to watch the film again - it’s the recipe that keeps on giving!! Graci Mille Stanley Tucci and Cook the Books!!!"</i></span></span></div><div><span style="font-family: helvetica;"><span style="background-color: white;"><span style="text-align: justify;"><i><br /></i></span></span></span></div><div><span style="font-family: helvetica;"><span style="background-color: white;"><span style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnagP-P4iAhHSziunysJvtD5eWUZSeT2HaqqsZyBMYLpcyjbSaLejTSLt8P5UKxXPYj5eubPTOytY6L3dQuqNf6F10YSgZ1Uff4fFMz3Dg2LOvVXDoxJBDwV6LX9pBrgourhNiWLvSjhy2SFRBeCBVVEcIcctfRjjmMTbK_XOszXaOcgZChFbNyUS5fA/s4032/IMG_6937.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnagP-P4iAhHSziunysJvtD5eWUZSeT2HaqqsZyBMYLpcyjbSaLejTSLt8P5UKxXPYj5eubPTOytY6L3dQuqNf6F10YSgZ1Uff4fFMz3Dg2LOvVXDoxJBDwV6LX9pBrgourhNiWLvSjhy2SFRBeCBVVEcIcctfRjjmMTbK_XOszXaOcgZChFbNyUS5fA/w300-h400/IMG_6937.jpg" width="300" /></a></div><br /></span></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span><span style="background-color: white;"><span style="text-align: justify;"><br /></span></span></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span><span style="background-color: white;"><span style="text-align: justify;">Simona of<i> <a href="https://www.pulcetta.com">briciole</a></i> liked that, "</span></span></span><i><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;">The book included a couple of interesting sections, one pertaining the history of the highly enjoyable movie </span><span style="box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333;">Big Night</span><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;"> (1996),</span></i><span style="background-color: white;"><span style="color: #333333;"><span style="caret-color: rgb(51, 51, 51);"><i> in which Tucci played the younger brother, Secondo. I didn't know that he had written the screenplay. If you haven't seen it, I recommend it</i>." For her dish Simona made a <b><i><a href="https://www.pulcetta.com/2022/05/recipe-strawberry-fava-bean-fennel-radish-salad.html">Strawberry, Fava Bean, Fennel and Radish Salad</a></i></b>, saying, "</span></span></span><i><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;">Reading the book in the run-up to the 16th anniversary of my little blog, made me think of all the recipes I have created for it. I decided to select a recipe from the early years and update it based on my current eating habits. The recipe I chose comes from a July 2008 post</span><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;"> and features seasonal ingredients quite representative of Italian cuisine. The salad also happens to include the colors of the Italian flag (called </span><span style="box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333;">tricolore</span><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;">): white, red and green (</span><span style="box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333;">bianco, rosso e verde</span></i><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333;"><i>).</i>"</span></span></div><div><span style="font-family: helvetica;"><span style="background-color: white;"><span style="text-align: justify;"><i><br /></i></span></span></span></div><div><span style="font-family: helvetica;"><span style="background-color: white;"><span style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://briciole.typepad.com/.a/6a00d835508b1869e20278807f6962200d-500wi" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="377" data-original-width="500" height="302" src="https://briciole.typepad.com/.a/6a00d835508b1869e20278807f6962200d-500wi" width="400" /></a></div></span></span></span></div><div><span style="font-family: helvetica;"><span style="background-color: white;"><span style="text-align: justify;"><i><br /></i></span></span></span></div><div><span style="font-family: helvetica;"><span style="background-color: white;"><span style="text-align: justify;"><i><br /></i></span></span></span></div><div><span style="font-family: helvetica;"><span style="background-color: white;"><span style="text-align: justify;">Finally, in a move that might get me kicked out of <i>Cook the Book</i>s, at <i><a href="http://kahakaikitchen.blogspot.com">Kahakai Kitchen</a></i>, I ordered rather than cooked my dish. A blogging/cooking slump, compounded with a case of COVID that hit my asthma and has me hitting the energy wall every early afternoon, made the thought of cooking this weekend unbearable. I adored the book--both reading and listening to Stanley and ended up bringing in one of my favorite dishes <b><i><a href="http://kahakaikitchen.blogspot.com/2022/05/mushroom-risotto-for-cook-books.html">Mushroom Risotto</a></i></b> from a local cafe. Tucci mentions it as part of a quarantine menu and risotto in general a few times in the book. I didn't even have the energy to plate it, but I enjoyed it for two meals (on the couch of course!). I did include some mushroom risotto recipes that I did actually make in my post. </span></span></span></div><div><span style="font-family: helvetica;"><span style="background-color: white;"><span style="text-align: justify;"><br /></span></span></span></div><div><span style="font-family: helvetica;"><span style="background-color: white;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMhCmdfeb19h4lVnI33kybQ6xHeCxgn2OcAalZZzvv18MhmUv1Xm0xBm78DSym5N2qnb13sVPZPkAjlDAHXqqHAs9e8mbZVardP2Y94sHff15vvDvVPlLsly9sd2cDXroQvBM7KJTUmisa69qdg-jfd1m8onKRJA53mKy3g1z1BvScUunZtun2Dvnc/s400/3A294350-5919-47DF-B2DA-09037ABAD00C.heic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="316" data-original-width="400" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMhCmdfeb19h4lVnI33kybQ6xHeCxgn2OcAalZZzvv18MhmUv1Xm0xBm78DSym5N2qnb13sVPZPkAjlDAHXqqHAs9e8mbZVardP2Y94sHff15vvDvVPlLsly9sd2cDXroQvBM7KJTUmisa69qdg-jfd1m8onKRJA53mKy3g1z1BvScUunZtun2Dvnc/w400-h316/3A294350-5919-47DF-B2DA-09037ABAD00C.heic.jpg" width="400" /></a></div></span></span></div><div><span style="font-family: helvetica;"><span style="background-color: white;"><span style="text-align: justify;"><i><br /></i></span></span></span></div><div><span style="font-family: helvetica;"><span style="background-color: white;"><span style="text-align: justify;">Wow! Every <i>Cook the Books</i> round I think of how wonderful it would be to be able to taste everyone's book-inspired dishes, and I think this roundup is one of the most delicious. Thank you all for joining me!</span></span></span></div><div><span style="font-family: helvetica;"><span style="background-color: white;"><span style="text-align: justify;"><br /></span></span></span></div><div><span style="font-family: helvetica;"><span style="background-color: white;"><span style="text-align: justify;">I believe I posted all of the entries received from the comments and/or those sent by email, but if I missed anyone, please let me know. </span></span></span></div><div><br /></div><div style="text-align: justify;"><span style="font-family: helvetica;"><span style="background-color: white;">I will now turn things over to my fellow Hawaii Blogger, Claudia of <i><a href="http://honeyfromrock.blogspot.com">Honey From Rock</a></i> for our June/July selection, <i><a href="https://www.amazon.com/Cooks-Tour-Adventures-Extreme-Cuisines/dp/0060012781/">Anthony Bourdain's A Cook's Tour: Global Adventures in Extreme Cuisines</a>.</i> </span></span></div><div style="text-align: justify;"><span style="font-family: helvetica;"><span style="background-color: white;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: helvetica;"><span style="background-color: white;">Happy Reading and Eating!</span></span></div><div style="text-align: justify;"><span style="font-family: helvetica;"><span style="background-color: white;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: helvetica;"><span style="background-color: white;">Deb, Kahakai Kitchen</span></span></div>Deb in Hawaiihttp://www.blogger.com/profile/12753889028487254096noreply@blogger.com2