The Big-Flavor Grill: No-Marinade, No-Hassle Recipes – Review

The Big-Flavor Grill: No-Marinade, No-Hassle Recipes 

By Chris Schlesinger & John Willoughby

(Ten Speed Press, 2014)


 

 

 

 

 

Readers will be relieved to learn upon opening The Big-Flavor Grill, the ninth and newest collaborative cookbook by food connoisseurs Chris Schlesinger and John Willoughby, that grilling is easy.

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The Good Housekeeping Christmas Cookbook – Review

The Good Housekeeping Christmas Cookbook

(Hearst Books, 2013)

 

 

 

Good Housekeeping Christmas Cookbook

 


The Good Housekeeping Christmas Cookbook is all you need to make the most wonderful time of the year a roaring success. The gorgeously illustrated tome is loaded with recipes for foods that you really want to make and eat, from “Showstopping Roasts” to “Sideshows” like whole-grain apple-fennel stuffing, and Brussels sprouts with pancetta and rosemary. Cocktail recipes are fantastic like Holiday Spritzers, Ruby Bellinis and Holiday Champagne Punch.

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Beyond Bacon – Cookbook Review


Beyond Bacon: Paleo Recipes that Respect the Whole Hog

By Stacy Toth and Matthew McCarry

(Victory Belt Publishing, 2013)

 

 

 

 

 

Beyond Bacon


Paean to Pork


Many people try to divorce the food they eat from the animals that provide the sustenance. Beyond Bacon is not for them. In this self-described “love letter to pork,” pictures of lively little piggies prancing through fields are followed by whole page, full-color photos of butchers attending to lumps of fat and muscle. With diagrams of cuts, nutritional analyses of brains, hearts and bone broth and a how-to guide for rendering your own lard, not much is left to the imagination here.

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The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes – Review

The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes

By Tony Conigliaro

(Ten Speed Press, 2013)

 


The Chemistry of Cocktails


When it comes to instructional books, we often hear the word “art” thrown around — the art of filleting a fish, the art of screenwriting, the art of whittling — but not many are quite as literal as molecular mixology master Tony Conigliaro’s The Cocktail Lab. Not only is the book’s presentation an aesthetic delight, from the retro cover with metallic accents to the clean layout of text and illustration, but each photo is a still-life portrait of the featured cocktail, making it almost as delicious to consume visually.

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The Complete Guide to Naturally Gluten-Free Foods – Cookbook Review

The Complete Guide to Naturally Gluten-Free Foods

By Olivia Dupin

(Fair Winds Press, 2013)

The Complete Guide to Naturally Gluten-Free Foods by Olivia Dupin
The Complete Guide to Naturally Gluten-Free Foods by Olivia Dupin


Naturally Gluten-Free Foods approaches going gluten-free with enthusiasm. People who have to avoid this wheat protein for health reasons, not because it’s a trendy weight-loss approach, will be happy to find simple recipes for familiar foods which are, as the title promises, naturally sans gluten. So you won’t need obscure health food store ingredients or expensive, hard-to-find substitutions.


The book begins with the story of author Olivia Dupin’s own struggle with gluten intolerance and an explanation of celiac disease and gluten sensitivity. Several chapters offer practical information, including descriptions of symptoms, lists of foods to avoid and lists of naturally gluten-free foods, as well as suggestions for handling various tricky situations – from cravings to social awkwardness – and clarifications about terminology that kitchen beginners may not recognize.

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