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Viewing: Blog Posts Tagged with: Cookbook, Most Recent at Top [Help]
Results 1 - 25 of 38
1. Rutabaga the Adventure Chef #1 by Eric Colossal, 128 pp, RL 3

Rutabaga the Adventure Chef by Eric Colossal began life as an online and is now available in book form and in full color (although I couldn't find any color images to share here...)! I absolutely love the character of Rutabaga and the world that Colossal has created for him to wander in. When we first meet him, he is trekking through the wilds with a huge pack on his back (it turns out to

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2. Lollipop Love: Sweet Indulgence with Chocolate, Caramel and Sugar by Anita Chu, photographs by Antonis Achilleos, 95 pp

Lollipop Love: Sweet Indulgence with Chocolate, Caramel and Sugar by Anita Chu  with yummy photographs by Antonis Achilleos is exactly the kind of cookbook I love. Even though it's made for adults, it is sweet, simple and sure to grab the attention of young culinary artists and curious kids alike. Also, like the amazing Meringue Girls: Incredible Sweets Everybody Can Make cookbook I reviewed

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3. John Tesar & Josh Ozersky to Collaborate On a Cookbook

Chef John TesarChef John Tesar and food writer Josh Ozersky will work together on a cookbook entitled Knife: Modern Steak and All American Meats.

Tesar (pictured, viasat for an interview with D Magazine and revealed that he “started coming up with 100 recipes…I want this book to register on three levels: first it has to have coffee table appeal, second, I want my peers to respect it, and third, I want it to be textbook-esque for culinary students to pick up and learn from.”

Artist Kevin Marple will shoot the photographs for this project. Flatiron Books, a Macmillan imprint, has set the publication date for Spring 2017.

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4. Favorite Gluten-Free Pizza

Gluten Free Pizza

Y’all, I’ve tried a LOT of gluten-free pizza. Some baked goods are easy to make GF, but pizza isn’t one of them. It usually tastes kind of card-boardy. The best store-bought kind I’ve found was of a ball of frozen dough from Earth Fare (sorry, I don’t know the brand). But it was crazy, crazy expensive.

This recipe is by far the best I’ve had. Favorito. Really nice texture, not sandy or weird like some others. Even our six-year-old (who is newly gluten-free) loved it. It’s also incredibly easy if you’ve already made your stash of gluten-free flour mix.

And the best part is, the dough only has to rise 10 minutes, so, unlike traditional homemade pizza dough, you don’t have to plan so far in advance. It doesn’t require kneading, either, just mixing.

This recipe is a TOTAL keeper! Like my recent GF recipe trials, it’s also from Artisanal Gluten-Free Cooking by Kelli and Peter Bronski. The recipe for a similar version of it is here.

The book includes a recipe for a bulk batch of GF flour mix, and then you’re all set to use it in many of the recipes. It’s completely worth the effort, and, although not inexpensive, is a better deal than buying pre-mixed GF flour.

Gluten Free Pizza

One note on the recipe. My hubs grilled it, which went really well, but he had to pay close attention to the cooking time. I like it nice and crispy, but there are also directions for deep dish pizza in the book.

Yes, I hear you, you’re not gluten-free, and you wonder when my regularly scheduled cooking program is coming back. No worries, this is not going to become a blog solely about GF baking. It’s just what I’m excited about right now.

In other news, I’m waiting to get editorial notes on my young adult novel, and I’m currently researching for a nonfiction book project that had been on the back burner for quite awhile (since we were living in Germany over a year ago). Now that I’m researching in the U.S., with access to an American library, it’s way more fun! I’m still struggling with the shape of the project, but I’m happy to find that I’m just as interested in the subject matter. Hopefully I can share more about it when it’s a bit further along.

Meanwhile, I’ve been sewing a lot. Close to finishing a couple of projects that I hope to show you soon.

For more posts on cooking, click here.

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5. Supercharged Food: Eat Yourself Beautiful

Eat Yourself BeautifulNecessity is, as they say, the mother of invention. Or rather, the reason we begin to investigate things.

Even though she’s been investigating many more things than most of us for a long time, certified holistic health coach, yoga teacher, wholefoods chef, and author Lee Holmes is no exception to this rule.

Holmes started researching and experimenting with nutritious recipes—many of which were free from gluten, wheat, dairy, yeast, and sugar—to eat herself well after she was in 2006 diagnosed with Fibromyalgia.

That’s an auto-immune disease Wikipedia tells me is characterised by chronic widespread pain and a heightened and excruciating response to pressure. Its other symptoms can include debilitating fatigue, sleep disturbance, joint stiffness, difficulty with swallowing, bowel and bladder abnormalities, numbness and tingling, and cognitive dysfunction. Suffice to say, it’s a serious-enough illness to make you rethink—and rejig—your life.

But instead of opting for the generally prescribed medicine to treat the illness, Holmes figured there had to be another way to treat (if not cure) Fibromyalgia. Cue the creation of Supercharged Food: Eat Yourself Beautiful, a beautifully presented book containing over 100 nutritious recipes designed to counter auto-immune illnesses such as Fibromyalgia by eating yourself well. It follows on from her Supercharged Food and Supercharged Food for Kids cookbooks.

The recipes—many of them free from gluten, wheat, dairy, yeast, and sugar—focus on simple, nutrition-packed, anti-inflammatory ‘super foods’, and are designed to produce inner and outer health and beauty.

I’ll not deny I was—and am—dubious about the book’s title. Surely healthy is more important than being beautiful? But I will concede that the word ‘beautiful’ is likely to aim to imply healthfulness-related and radiated beauty than that of the narrowly defined notions of beauty we find in film, television, and glossy magazines. So, I’m approaching it more along the lines of the adages ‘you are what you eat’ and ‘beauty isn’t skin deep’—that is, what’s inside matters just as much and affects what’s outside.

Supercharged Food‘It’s not about wanting to be Peter Pan,’ Holmes says in the press release. Rather, it’s about continued good health and aging gracefully, changing your lifestyle instead of see-sawing between fad diets.

Title quibbles aside, the book is gorgeously presented (Murdoch Books does incredible cookbooks—all three of Holmes’ books are through them). The Supercharged Food: Eat Yourself Beautiful images are salivation-inducing scrumptious and the communication design is clear and useful. For example, colour-coded symbols and initialisms denote at a glance whether a recipe is wheat-free, gluten-free, sugar-free, and so on.

The recipes too are delicious. Adhering to the food-as-medicine principle, the meals are full anti-oxidant, immune-boosting foods. I roadtested three at a recent dinner party: broccolini with garlic and chilli; carrot, lemon and fresh mint soup; and turmeric, cauliflower and almond.

I’ve haven’t images of the recipes’ images both because my interpretations weren’t nearly as pretty as the book’s and because they were consumed so quickly and so heartily I didn’t have time to take a pic before they were gone. I recommend instead checking out the ones in the book—if they don’t inspire you to crack out your cooking utensils, nothing will.

It goes without saying then that Supercharged Food and its recipes warrant a thumbs-up review. So too does the complementary website, which boasts a host a supporting material, including meal plans, information, and resources—it’s easy to see why Holmes has been awarded as both a writer and a blogger.

It’s relevant to those of us aiming to conquer some auto-immune illnesses, but it’s a healthful choice for those of us who aren’t. Maybe one day we’ll have no need of the necessity-is-the-mother-of-invention adage because we’ll have thwarted it by living the prevention-is-better-than-cure one instead.

Thanks to Murdoch Books for the opportunity to review Supercharged Food and apologies the review has taken so long to post—post-person confusion saw the book wrongly delivered to my neighbour’s, but it’s found its home now and I won’t be relinquishing it anytime soon.

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6. Meringue Girls: Incredible Sweets Everybody Can Make by Alex Hoffler and Stacey O'Gorman, 159 pp, RL ALL AGES

I am always on the lookout for a special cookbook with recipes that will appeal to kids and can be made (with adult supervision and/or help) by kids. Of course deserts are an easy option, but the range of popular possibilities isn't very interesting. Cupcakes and cake pops are so last year and macarons just don't seem kid friendly, despite the vivid colors and amazing flavors like lavender

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7. New Cookbook from Donna Hay

135+ clever solutions and f lavour-packed recipes for weeknights and weekends This book is all about new ways to make cooking easier and captures how most of us, including Donna Hay, like to cook. It offers solutions to the age-old dilemma of cooks everywhere – what can I put on the table through the week […]

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8. Easy Weekends

It’s fitting to review a cookbook entitled Easy Weekends* while indulging in a rare, phone-less, relatively easy weekend myself. This recent-ish cookbook by award-winning and celebrity chef Neil Perry** arrived on my doorstep with perfect timing: it was late in the work week and I was yearning for a quiet couple of days in. With […]

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9. Easy Vegan

Winner, winner chicken dinner is not perhaps the most appropriate response for a vegan to make to anything. And especially not in response to reviewing a vegan cookbook. But that’s the phrase that sprang to mind when I cracked open Sue Quinn’s Easy Vegan, which arrived as a review copy from Murdoch Books. My other […]

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10. Guest Blogging with Food

Chris Smith The Diabetic Chef® Autographing hi...

Chris Smith The Diabetic Chef® Autographing his first cookbook: Cooking with The Diabetic Chef® (Photo credit: Wikipedia)

This is a quick heads-up for whomever drops in today. I have a guest blog up this morning on Pat McDermott’s all things cooking website.

I disclose my experience with writing a cookbook for the first time. It hasn’t been the hardest project I’ve taken up, but it has been the tastiest. When you develop new recipes that hold restrictions like cakes with no sugar or low sodium meat entrees, cooking becomes a double challenge.

That’s what my cookbook partners and I are dealing with. At the end of the process, and before the last “T” is crossed or “I” dotted, we’re having a Taste-Testing party with our appetizers and desserts, invitation only. That’s a lot of work for senior women with a passion for food, but it’s work that satisfies in more than one way.

If you get the chance today, stop by Pat’s kitchen to see what’s cooking. If nothing else, you’ll find sumptuous recipes with full photos. Food lovers beware. You may be there a while once you walk in the door.

Enjoy yourselves and your little detour today.

A bientot,


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11. I have a new favorite cookbook...you need this one in your kitchen!

I love cookbooks. I love looking at them and browsing them, even if I never end up making anything from them. Unfortunately, my shelf space for cookbooks is miniscule, so I had to pare down my collection to just a few and now whenever I see a new one I want, I have to weigh whether or not it will be valuable to me. Is it pretty? Is it functional? Will I make more than one recipe from it? Would I buy it as a gift for someone else?

The Homemade Pantry by Alana Chernila gets a resounding YES to all of those questions. It's both pretty and functional (meaning it has useful qualities besides just recipes), I'll make multiple recipes from it, and I already have several people that will be getting copies of it for Christmas this year. I LOVED this book.

The layout of the book is fantastic. Each and every recipe is introduced with a small, one-page story as to how the author came up with the recipe and why she wanted to make a homemade version of that particular item. Family tidbits are included, which I loved, and she never comes off as "preachy" about using store bought items, rather than making everything. If you want to buy buttermilk, rather than making it, then go for it! 

Each recipe is also accompanied by a beautiful photo, displaying the recipe in all its glory. I really appreciate the extra time/money/effort that comes from a cookbook that includes a photo for each recipe. It's so much easier to make something that is visually calling to you! The entire book feels like something Chernila put together herself, in her kitchen, rather than being commercial in a "fake" kitchen.

I, unfortunately, had to return it to the library before I made anything from the book, but next time payday comes around, you can bet I'm buying it for myself. I have quite a few recipes from it that I already want to try:

-Instant oatmeal (Aaron eats the most natural kind I can find at work almost every day, but I would love to send a mason jar of homemade with him)

-Vanilla extract



It's definitely my new favorite book and I'm highly recommending you all heading out and picking one up for yourselves. 

The Homemade Pantry: 101 Foods You Can Stop Making and Start Buying
Alana Chernila
288 pages
Crown Publishing
April 2012
Library copy

2 Comments on I have a new favorite cookbook...you need this one in your kitchen!, last added: 5/24/2012
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12. In My Mailbox (12)

Sooo... It's been a while since I did one of these, and I was going to wait until after ALA to post, but, well, I kind of went a little crazy with books the last couple of weeks and it's just going to be too much for one post.

So this is just a teaser before The Big One!


The Game of Sunken Places by M. T. Anderson
Book 1 in the Norumbegan Trilogy - used up my last credit on Paperback Swap


The awesome costumes some of the Shadow and Bone partiers wore inspired me to go look up Russian art and design, so I requested these books from the library: Russian Art: From Neoclassicism to the Avant-Garde and Cultural Atlas of Russia & The Former Soviet Union. They are both huge and I'm so glad the Pasadena Public Library had them. I also got Shape Shape and One Drawing a Day because usually I regret it when I buy an art or craft book without perusing it first


Cinder by Marissa Meyer - I think you know what that looks like already, so here's a photo of the author looking like she's in the middle of a fairytale (appropriately, it's a bookstore called Once Upon a Time). Read Thuy's event recap 6 Comments on In My Mailbox (12), last added: 6/17/2012
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13. Dinner: A Love Story thoughts

Love, love, love this book. I've been reading the blog for the last couple of years and have, along with all the other blog followers, been anxiously awaiting the release of the book! 

The personal stories that are included throughout made this so much more than a recipe book for me. It's entire concept is based on parents making the decision to provide meals for their children at home, despite busy work schedules and a hectic life. Every night, Jenny and Andy manage to pull off a bit of culinary magic, getting their girls to eat a nutritious and tasty meal, while still getting to enjoy time together. 

I think I flagged half of the book to make, but so far, the amazing meatballs are the only thing I've actually made and they were so easy and so delicious. In fact, I've made them several times already, filling up my freezer for when our lives become as hectic as the Rosenstrach's. 

I'll be gifting this one to several people for the holidays, as well as myself! I need a copy too! 

Dinner: A Love Story
Jenny Rosenstrach
336 pages
Cookbook/Adult Non-Fiction
June 2012
Library copy

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14. Diva Delight: Pure Vegan

readergirlz, let's talk food! When I saw this coming from Chronicle Books, I knew I had to check it out. I've been a pescatarian for awhile, so not a vegan, but this collection is accessible, brilliant, and beautiful. As the tag for Pure Vegan says, here are  "70 Recipes for Beautiful Meals and Clean Living." Author Joseph Shuldiner, a non-vegan, delivers. There's no political positioning or religious slant, but rather, wonderful recipes you are encouraged to adapt or change to your own taste.

I love how the work is divided into sections: Morning, Afternoon, Evening, Late Night, and Very Late Night. Each portion is printed on a different muted color. The photography by Emily Brooke Sandor and Joseph Shuldiner is artistry itself. The texture of the paper and cover feels wonderful in your hands.

The encouragement to present food beautifully and use pure, fresh ingredients is easy to act upon. I recently cooked the cover dish, Tomato and Three Bean Salad, for an elegant party. It was hard to decide which dish to share, but I can say, this one was very well received. I can't wait to try more, like Garbanzo Bean and Tomato Soup, Pistachio Olive Oil Cake, and Hazelnut Halvah!

readergirlz, take charge of your diet and health! Pure Vegan will lead the way so easily.

Pure Vegan
by Joseph Shuldiner
photographs by Emily Brooke Sandor and Joseph Shuldiner
Chronicle Books

LorieAnncard2010small.jpg image by readergirlz

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15. Smash Mouth to Publish a Cookbook

Seapoint Books will be publishing a cookbook by the rock band Smash Mouth. Smash Mouth: Recipes from the Road: a Rock ‘n’ Roll Cookbook hits bookstores on October 16th.

The book contains candid photos, road trip stories from the band (pictured, via) and celebrity guest recipes. The list of participants include Food Network star Guy Fieri, rock vocalist Sammy Hagar (of Van Halen fame), retired NFL player Jerome Bettis and award-winning chef Michael Symon.

Here’s more from SFWeekly: “We can’t predict exactly what types of macho food will be served up in this book, but there are a few clues. First, take into consideration the utter sophistication of some of the actual items on the menu at Guy’s American Kitchen and Bar, Fieri’s new restaurant in New York’s Times Square: Sashimi tacos, bleu cheese and wasabi “Buffalo Bleu-Sabi” chicken wings, “Guy-Talian” nachos, and the “Slamma Jamma” chicken parmesan.” (via UPROXX)

New Career Opportunities Daily: The best jobs in media.

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16. Celebrating National Bread Month and the 250th Anniversary of the Sandwich

Re-posted with permission from Desiree Glaze of WeeShare:

I love bread.  In fact, my entire family enjoys eating bread.  Did you know that this is National Bread Month?  I am pretty sure this calls for a celebration– let’s all go eat some bread!

The great thing about bread is that it and other grain foods actually provide many essential nutrients our bodies need to stay healthy and help fight diseases such as heart disease, diabetes, some cancers and birth defects.  I try to choose breads and even cereals that use whole grains, as whole grains are a great source of complex carbs and fiber and they are naturally low in fat.  Enriched grains are a great option as well because not only do they contain complex carbs, but they are also one of the major sources for iron and folic acid in our diets.

The key to maximizing your health and your energy is to take a look at everything that is on your plate.  Balance is essential.  The Dietary Guidelines for Americans recommend eating six one ounce servings of grain foods each day.  This can come in the form of buns, sandwich bread, tortillas, bagels, crackers, and a variety of other grain foods.

One really easy way to incorporate grains into your diet is with a sandwich.  You can add some meat, fresh veggies, and cheese, and suddenly you’ve got an entree that is packed with ingredients from many of the food groups!
2012 actually marks the 250th Anniversary of the Sandwich! America’s love affair with the sandwich dates back to England in 1762 when Sir John Montagu, the 4th Earl of Sandwich, didn’t want to put his cards down in the midst of a marathon game of poker, so requested his meat be served to him between two slices of bread. A fabulous new “food form” was born – and our passion for sandwiches continues to this day. With Americans consuming over a billion sandwiches a year – for breakfast, lunch and dinner – sandwiches may in fact be our most popular national dish.

Why does it seems that we love sandwiches so much?  Well…

  • Sandwiches are one of the easiest, most versatile and convenient ways to make a healthy meal for individuals or families.
  • Bread is the most important ingredient in making a healthy and delicious sandwich; it is the foundation of a great meal any time of day.
  • The complex carbohydrates in bread and other grain-based foods provide lasting energy the human body needs on a daily basis.

Sandwiches are definitely a part of my family’s life.  Growing up, I remember frequently taking peanut butter sandwiches in my lunch to school.  Now, I highly prefer a BLT.  I know that some people like mayo on their BLT’s, but I stick with lightly toasted bread, crispy bacon, tomato {preferably with a touch of salt}, and some iceberg lettuce.  My little vegetarian daughter prefers her sandwiches with bread and a slice of Muenster cheese.  My husband likes to pile his up with a variety of meats and cheeses as well as tomato, lettuce, and a variety of other toppings.
We eat sandwiches whenever we’re spending the day outdoors hiking, kayaking, or at the park.  Nothing beats a family picnic in the beautiful sunshine.  We’ve also been known to enjoy sandwiches at home for lunch or even as a light dinner.  Sandwiches truly are versatile.

Since it’s National Bread Month and the 250th Anniversary of the Sandwich, the Grain Foods Foundation has teamed up with celebrity chef Bryan Voltaggio to share four exclusive sandwich recipes.

Chef Voltaggio has been around food virtually his entire life.  He grew up in an agricultural community where he tended the garden and baled hay right alongside his family.  After attending the Culinary Institute of America, Chef Voltaggio worked alongside many other famous chefs both here and abroad.  Now, he is getting ready to open his third restaurant, which will be located in Washington DC.
You can view all four recipes that Chef Voltaggio created for the Grain Foods Foundation by visiting their website.  However, I wanted to highlight one of them– the Avocado CLT.  Just looking at this sandwich makes my mouth water.  Perhaps that’s what I get for viewing recipes when I’m hungry!  This sandwich features whole grain bread as well as tasty ingredients like avocado, cucumber and tomato.  There are also directions to whip up a goat cheese mousse and spread to use on the sandwich.

So, this month as we all celebrate National Bread Month and the 250th Anniversary of the Sandwich, I’d love to know… what’s YOUR favorite sandwich to eat?

Disclosure:  I wrote this review while participating in a blog tour for Mom Central Consulting on behalf of the Grain Foods Foundation. I received a promotional item to thank me for taking the time to participate.

image from Carla’s Sandwich – written by Debbie Herman, illustrated by Sheila Bailey




Flashlight Press responds: Carla would make these recipes and eat the results. They’re all favorites!

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17. Warm-Up: The Deer Can Bake Cookies!

My warm-up drawing for the day turned into a cookbook cover. I consider it a rough, mock-up. I could tweak, change and alter this thing forever, if I let myself.

…And now I think I need my own cookie fix… : )


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18. Gift Book Giveaway: Instant Happy and Salty Snacks

One of my favorite things about the holidays is the opportunity to splurge on gift books. Finding the perfect one for a friend is like striking gold. There’s nothing more personal and rewarding than the gift of words in a pretty package to show how well you know someone and how much you care.

We have two wonderful books to give away that will brighten your day and satisfy your salt cravings! And if you’re anything like me—and I think you are—you will absolutely love them.

First up is Instant HAPPY: 10-Second Attitude Makeovers by Karen Salmansohn. This gorgeous little hardcover contains humorous and uplifting insights that will make you smile or say, “So true!” Each page is loaded with full-color graphics and a clever saying to brighten your day. The book uses a psychological tool called “pattern interrupts” to stop negative thoughts in their tracks. Each inspirational flashcard will give you a reality check and help put things into perspective.

Writers will find inspiration for every emotional step of the writing process—you know the ones I’m talking about . . . self-doubt, confidence, courage, rejection, and more! For example: “You Know You’re Making Progress When You’re Making Mistakes.” or “When one door closes, try a window. Then try a new door. Then try a new window. The world is full of doors and windows. Eventually you’ll find one that stays open.”

Here are a couple of flashcards from the book:

Feel a little better already? 

The author, Karen Salmansohn, is a motivational speaker, designer, and best-selling author of more than twenty-five books, including How to Be Happy, Dammit; Enough, Dammit; and The Bounce Back Book. She’s also an online columnist for O, The Oprah Magazine; Psychology Today; The Huffington Post; Positively Positive; and AOL, and she has worked as a creative strategist for the likes of MTV, Nickelodeon, L’Oreal, and Avon. Find out more about Karen by visiting her website: www.notsalmon.com. With Karen’s help and contagious optimism, you will be ready to take on the world!

Instant Happy: 10-Second Attitude Makeovers
by Karen Salmansohn
128 pages, 6" x 7"
ISBN: 978-1-60774-368-2
Ten Speed Press (October 2012)


While not exactly a gift book and more of a cookbook, Salty Snacks by Cynthia Nims is gorgeous, fun-sized, and a great gift for those who love savory snacks. We often have the snack discussion here at WOW! When asked what types of snacks writers most like to munch while writing, it’s a near draw between sweet and salty. Me? I’ve always had a love affair with salt. Give me a bag of chips over a doughnut any day. And if you’re like me, your mouth will start watering from flipping through the pages of this book.

This collection of 75 easy-to-follow recipes for puffs, chips, breads, nuts, veggies, and meats puts a fresh, crunchy spin on homemade snacks. From the crispy to the doughy to the gluten-free, some seriously mouthwatering offerings fill each chapter with a wide array of choices that are instant crowd-pleasers for cocktail parties, food gifts, at arm’s length while writing, curling up with a good book, or whenever you want a delicious treat.

With all the excess sodium and hidden preservatives in prepackaged foods, it’s smart to make your own savory bites from scratch. The book contains recipes like Kale Chips with Lemon and Ginger, Sichuan Pepper Apple Crisps, Cumin Lentil Crackers, Blue Cheese Straws, and Parmesan Thumbprint Cookies with Tomato-Tart Cherry Jam. Meat lovers will also appreciate an assortment of recipes, such as Crisp Beef with Lemongrass, Smoked Salmon Rillettes, and Five Spice Duck Skin.

The author, Cynthia Nims, studied cooking at La Varenne Ecole de Cuisine and has authored and co-authored 12 cookbooks, including Gourmet Game Night. President of the International Association of Culinary Professionals (IACP), she has been the editor of Simply Seafood magazine and food editor for Seattle Magazine. Cynthia contributes to Cooking Light, Coastal Living, and Sunset. Visit her blog, Mon Appétit: www.monappetit.com. Yum!

Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips and Other Savory Bites
by Cynthia Nims
168 pages, 7" x 8"
ISBN: 978-1-60774-181-7
Ten Speed Press (September 2012)


Enter to win Instant HAPPY: 10-Second Attitude Makeovers by Karen Salmansohn and Salty Snacks by Cynthia Nims by filling out the Rafflecopter form below. One lucky winner will be chosen at random.

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Good luck!

10 Comments on Gift Book Giveaway: Instant Happy and Salty Snacks, last added: 1/4/2013
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19. Best Lunch Box Ever : Ideas and Recipes for School Lunches Kids Will Love by Katie Morford, photographs by Jennifer Martiné, RL : ALL AGES

<!-- START INTERCHANGE - BEST LUNCH BOX EVER -->if(!window.igic__){window.igic__={};var d=document;var s=d.createElement("script");s.src="http://iangilman.com/interchange/js/widget.js";d.body.appendChild(s);} <!-- END INTERCHANGE --> This is really going to be more of a confession than a review because packing my kids' lunches is a secret source of frustration and occasionally shame for

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20. Gluten-Free Pasta from Scratch

Gluten Free Pasta

We were going to go to the pool, but it was thundery. So we pulled out our pasta crank and got going on our first try at gluten-free homemade pasta.

Hubs got me Artisanal Gluten-Free Cooking as a gift not long ago, and though I’d looked at its lovely pages many times, I’d never tried anything from it. Now that we’ve got two gluten-avoiders in the house, though, I’m more inclined to try gluten-free baking and such. The book has a special gluten-free flour blend recipe. You make a big batch of it and keep it in the fridge for all sorts of recipes.

I’ve made regular pasta with the crank a few times. The gluten-free version was definitely more challenging, and the results, while yummy, aren’t quiiiite the same. Everyone ate it enthusiastically, though, and fought over who got the last bits. I’m sure it will be easier and better the next time. The kids did a great job, but my patience was definitely wearing thin by the last few cranks.

Click here for a similar recipe by the cookbook authors. Hubs and I ate the pasta with basil and walnut puree (same ingredients as in the last post, just adding walnuts. Yum! The kids are begging to try the cinnamon rolls (from the book) next.

For more of my food posts, click here. Have a great weekend!

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21. Gluten-Free Cinnamon Rolls

Gluten-Free Cinnamon Rolls

My kids saw these cinnamon rolls in Artisanal Gluten-Free Cooking and begged for days and days to make them. I usually save my cooking energy for meal-making, but the kids were determined, so we gathered ingredients and gave them a whirl.

Here’s the recipe on the Bronskis’ blog, No Gluten, No Problem.

As these things go, they were not all that hard to make. As usual with GF baking, the dough is a bit trickier to handle, but rolling it out between sheets of plastic wrap, as instructed, helped a lot.

When you roll the dough into a long tube, you can kind of pull the plastic out from under the dough, and it rolls together quite nicely.

We cut the sugar by about 1/3 cup and didn’t miss it because of the sugar glaze. They didn’t rise much (at all?), and the texture was a bit more like shortbread than a traditional cinnamon roll. As a friend pointed it, that’s probably because of all the butter! That said, they were a big hit with everyone, gluten-free or not, including my parents.

Two thumbs up for these. I’m sure we’ll make them again when we have the time. For more of my cooking posts, click here. For those of you who aren’t gluten-free, don’t worry, I’ll still be posting all kinds of meals, not just GF baking.

Coming up: some craft and sewing posts. Oh, and we just saw two movies worth watching. One, for grown-ups: The Best Exotic Marigold Hotel, with Judi Dench and Maggie Smith. The other, for kids: Dolphin Tale, inspired by the true story of a dolphin who got a prosthetic tail after losing hers to amputation. Our kids love animal movies and are extremely sensitive to anything scary. After a little coaxing past the beginning injury scene (not very graphic), it went over very well.

Gluten-Free Cinnamon Roll

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22. Coffin Hop Day Two: Ghost Floats (and a new story)

Head over to Every Day Fiction to read "The Long Walk to Never" today. As always, comments and ratings are appreciated.

Here's another blast from the past, Coffin Hoppers: Ghost Floats, a fun drink with a spooky pedigree. I offer it word for word as it was in the original text, The Little Witch's Black Magic Cookbook by Linda Glovach.

20 minutes / 2 servings

You'll need a blender, measuring spoon, measuring cup, and glasses.


1 cup prepared powdered milk (fresh milk won't work)
1 teaspoon vanilla extract
1 cup diet soda

Ask your mother to get the blender out of the cupboard.

Put the milk and the vanilla in the blender. Slowly add the soda.

Blend at medium speed for two minutes. Pour into two glasses and put them in the freezer for ten minutes.

When you take the drink out of the freezer you will see the ghosts floating on top. This is a great drink fro mother witches on diets because it has only 57 calories*. And the little witches who are not on a diet can use regular soda.

*Yeah, I know. WTF? But the book was published in 1972. A whole helluva lot of witches were on diets back then. Or something like that.

Do you remember any recipes or special Halloween treats from your childhood?

8 Comments on Coffin Hop Day Two: Ghost Floats (and a new story), last added: 10/26/2011
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23. The Treats Truck Baking Book on Nite Lite Nonfiction

Once in a while, we will be posting nonfiction titles on our adult blog that are relevant to younger readers, too. We'll provide a direct link to it so you don't have to look at the occasional racy romance novel cover ;)

Today's Nite Lite Nonfiction review features

The Treats Truck Baking Book by Kim Ima

1 Comments on The Treats Truck Baking Book on Nite Lite Nonfiction, last added: 12/6/2011
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24. Communal Table by Caroline Hwang

Communal Table is a publication of recipes, illustrations and photographs curated and illustrated by the talented Caroline Hwang and designed by friend of Grain Edit, Joel Speasmaker of Forest. I love the lovely quality of her work, which integrates so well with the casual flowing feeling of this cookbook. I’ve tried out a couple of recipes and they are all quite tasty (the ‘arugula salad’ is awesome). To pick up a copy, you can find it here, & bonus points go to the fact that proceeds go to the Farm to School charity!


Also worth viewing:

Recently Received
This Is Forest — Joel Speasmaker
Designer’s Bookshelf: Amy Cartwright

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Give it a try. Its free and yummy.


Grain Edit recommends: Eli No! by Katie Kirk. Check it out here.

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25. Whether You’ve Done It Before or Not


My friends wonder if I’ve lost my mind. I have so many projects on the boards at the moment that it will take six months of dedicated work to get the pile whittled down to a convenient size. No matter; I’ll never get bored.

During our workout yesterday, I threw out a suggestion for Sister and our workout partner. All three of us ladies rank in the senior set and workout three times a week together. We’d all began a nutrition journey a couple of months ago to improve our health, lose weight, and get fit. And we enjoy doing it together.

My suggestion created another book project, one that Sis and I have thought about for a long time. Enter our friend, who creates her masterpieces in the kitchen. Yep! You guessed it; a cook book.

Call me insane, but this is something that can be fun and done with others. Joint efforts usually make for great experiences.

I’ve never done a cook book before. I seldom do recipes for friends and family. Even so, after our discussion, we had the table of contents, the introduction, the recipe categories, and three creative cooks who’ve just been put on a new nutrition plan for life. Sis is our photographer for the project, too.

What better way to expand our horizons on this food journey than to write a cookbook of our favorite creations that draw from those foods we’re allowed to have?

Keys to the Recipes

Our mutual nutrition plan allows only Stevia FOS as our sweetener. On very rare occasions honey can be substituted in small amounts, or dark molasses. Anything using white flour, sugar/sugar substitutes—other than the above, or regular potatoes is verboten. The plan, which is used for pre-diabetics or diabetics in crisis, uses a low glycemic index approach to food.

Taking the restrictions in mind, as well as those foods required by the plan on a daily basis, we began cooking differently and thinking about food in a more mindful way.

Case in point: of fast foods, the only one we’ve found that actually doesn’t trip the alarm meter on this plan is Taco Bells’ hard-shell taco, supreme or not.

Whole grains, which include brown rice, quinoa, amaranth, millet and a few others, can be used without fear. Whole grain flour from this list is usable, too. And don’t forget the legumes. They constitute a major part of the plan, along with Greek yogurt, nuts, and seeds.

Everything we eat now–with rare exemptions–are unprocessed foods; organic where we can get them. We’ve pulled away from the artificial, chemically supported pre-processed foods.

Why a Cook Book?

As I said, Sis and I have been thinking about writing one for a few years; ever since we began making our own tasty egg rolls and stuffed wantons. At that t

6 Comments on Whether You’ve Done It Before or Not, last added: 3/11/2012
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