There are four Flour Bakery + Café locations in the Boston area, owned by Harvard alum and home baker turned pastry chef Joanne Chang. They’re cute, homey and the food never fails to impress. Following the success of her first cookbook, Flour, Joanne is sharing her recipes for standout savory fare (along with a few sweets) in her new cookbook, Flour, Too. She also guides readers on a behind-the-scenes look into the inner workings of her kitchens, complete with beautiful photographs.
Flour, Too covers breakfast, lunch and dinner, with recipes for Brown Sugar-Oat Cherry Muffins and Flour’s Famous Egg Sandwich; Classic Split Green Pea Soup and Applewood-Smoked BLT; and Mushroom and Leek Lasagna and Buttermilk-Fried Chicken. A chapter on party foods is lots of fun, with recipes for snacks like Gougeres and Spectacular Spiced Pecans, along with impressive desserts like Apple Pithivier and Boston Cream Pie.
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We have good news, great news and the greatest news for Eat St. fans. Good news first: Comedian James Cunningham will be taking us on more awesome road trips around North America’s tastiest, messiest and most irresistible street food when Eat St. returns to Cooking Channel on April 16 at 8pm ET.
Now the great news: Eat St. has a cookbook coming out on April 2. It comes with 125 recipes from the best food vendors on wheels from the Southern Fried Chicken picked above to the Chocolate Diablo Cookies pictured below. The lip-smacking full-color photographs are alone worth checking it out.
Greatest news: We’re giving away a copy of the cookbook to one lucky Devour reader. All you have to do is flip through our gallery of The Best Food Truck Dishes from Eat St. and post a comment on this post about which dish you like the best.
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Anyone who has ever heard Nigella Lawson describe food in her unmistakable sultry accent knows that she’s a Brit, through and through. But in the kitchen, her style has always leaned Italian. “It was when I was sixteen or seventeen that I decided to be Italian,” Nigella explains in the introduction to her ninth cookbook, Nigellissima. “I simply felt drawn to it, to Italy.”
I hear you, Nigella. Though I’m zero-percent Italian by birth, I’ve been an infatuated Italophile for as long as I can remember. After learning to cook the Italian way during my semester abroad in Rome, I, too, decided to be Italian. Most of what comes out of my kitchen today reflects my adopted heritage.
During her gap year in Florence, Nigella worked as a chambermaid at a family-run pensione and spent most of her free time in the kitchen with Nonna, an Italian grandmother “out of central casting.” Nigella’s recipes in Nigellissima are inspired by the classic techniques used by generations of Italian grandmothers, but she makes no claims of authenticity. The cookbook’s pastas, main dishes, vegetables and sweets all encompass her own personal spin on Italian food.
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Rachel Khoo, the British host of Little Paris Kitchen on Cooking Channel (Saturdays at 2:30pm ET), thinks French cooking gets an unwarranted bad name. The inner circle of food culture has embraced fanciful molecular gastronomy, uber locavorism and other various food fads, while French cooking has been associated with ornery, tall toque-adorned chefs dousing incredibly intricate recipes with butter. Rachel Khoo is out to prove that you don’t need formal Le Cordon Bleu training (though she has it) to prepare a delicious French meal. She does it every day with a little oven and a two ring gas stove in her tiny Parisian flat that she had converted into the city’s smallest restaurant.
Rachel’s new cookbook, The Little Paris Kitchen, contains 120 simple but classic French recipes. It covers the mainstays you’d expect — Bouillabaisse and Mousse aux chocolat — but also has stories about her own twists on recipes and her life in Paris.
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Heirloom recipes have a value that not even the world’s top chefs’ greatest dishes can surmount. That’s because beyond the ingredients that make up the particular flavors and textures of the meal is a mix of history and culture that make up the narrative of the food.
The Beekman 1802 Heirloom Cookbook from New York Times best-selling author Josh Kilmer-Purcell and Dr. Brent Ridge (aka The Fabulous Beekman Boys) is full of simple and delicious recipes from their farm, family and friends. The book is organized by season and showcases fresh fruits and vegetables that let you experience farm-fresh fare—from pea pod risotto and strawberry shortcake to mouth watering chicken ‘n’ dumplings and quick-braised collards—everyone will love. You’ll get a taste of Josh and Brent’s story before The Fabulous Beekman Boys premieres on Cooking Channel on September 20 at 10pm ET.
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Try these easy Chocolate Chip Cookie Dough Truffles and many more cute sweets from The Cookie Dough Lover's Cookbook by Lindsay Landis.
There’s good news for all those kitchen rebels who have ever stolen fingerfuls of cookie dough from their grandmother’s mixing bowl, or devoured store-bought cookie dough straight from the fridge or freezer (you know who you are). Food blogger Lindsay Landis has taken off with the concept behind cookie dough ice cream and turned every baker’s guilty pleasure, cookie dough eating, into this summer’s cutest new cookbook. The Cookie Dough Lover’s Cookbook uses Lindsay’s homemade, egg-free raw cookie dough to doll up classic recipes for cakes, candies and more sweet treats.
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Adults-only Cantaloupe and Campari Pops from People's Pops taste just like summer. Photograph by Jennifer May.
In 2008 three friends living in Brooklyn –Nathalie Jordi, David Carrell and Joel Horowitz — had the idea of selling grown-up ice pops at a one-day event. Their artisanal frozen treats made with local, farm-fresh ingredients were such a hit that they decided to take it to the next level. They became regulars at the Brooklyn Flea and have since opened shops in the East Village, the High Line, Park Slope and Chelsea Market (luckily for me, also the location of the Cooking Channel and Food Network offices). And now, for the rest of the country, the founders of People’s Pops are sharing their best pop recipes in a cute new cookbook, People’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop.
The pop recipes are sorted by season (with summer divided into three sections) so you can match up your farmers’ market finds with the perfect People’s Pop. Spring brings rhubarb and strawberry; early summer you get cherry and blueberry; midsummer means apricots, peaches and nectarines; late summer is all about melons; and autumn is full of pears, apples, pumpkins and cranberries. All are mixed with herb and spice combos that make the fresh fruit and veggie flavors sing.
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Mix up a big bowl of Classic Potato Salad from Martha's American Food for the 4th of July. This all-American picnic salad is an iconic summer staple.
There’s no better way to celebrate America then to explore the amazing culinary diversity we enjoy across the nation. We’ve delved into regional traditions in-depth here at Cooking Channel, crowd-sourcing favorite dishes and developing them into our feature Across the Country in 50 State Dishes. Martha Stewart’s new cookbook, Martha’s American Food: A Celebration of Our Nation’s Most Treasured Dishes, from Coast to Coast, runs with this same idea, uncovering treasured local specialties and delivering classic recipes for iconic dishes. Along the way, through food, she uncovers interesting nuggets of American history, stories of immigration and beloved regional flavors.
Martha’s American Food begins with recipes for all-American favorites like blueberry pancakes, hamburgers, meatloaf and peanut butter cookies – you can never have too many recipes for these standbys, and Martha’s versions look fantastic. And then she divides the country into five regions: Northeast, South, Midwest, Southwest and West, with recipes, stories and fabulous photography capturing the uniqueness of each – it’s a culinary road trip!
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Lemon Pie Bars make great take-along treats for all summer get-togethers. Photograph by Squire Fox
My reputation as a baker was on the line a few weeks ago at our office cupcake bake-off. As I was searching and scrambling for a recipe, the cute-as-a-button The Back in the Day Bakery Cookbook: More Than 100 Recipes from the Best Little Bakery in the South caught my eye. A few days later I baked pretty pink Strawberry Cupcakes from the cookbook for the competition – they didn’t win, but they were fantastic (if I do say so myself). In fact, all the recipes in The Back in the Day Bakery Cookbook are fresh, homey takes on classics, and I can’t wait to bake more beautiful sweets from this cookbook.
Cheryl and Griffith Day, pictured on the cover, founded the Back in the Day Bakery in Savannah in 2002. They’re both self-taught bakers, with Cheryl baking the sweets and Griffith taking on breads and the bakery’s savory fare. The Back in the Day Bakery Cookbook includes all their customers’ favorites, including breakfast treats, quick breads, pies, puddings and cookies, all made with fresh, local ingredients and a good bit of Southern charm.
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Barbecue like a pro with this recipe for Barbecue Championship Ribs from Slow Fire.
If you’ve ever aspired to cook championship ribs, homemade pastrami or other smoke-kissed, slow-cooked meats, this is the cookbook to get you started. In Slow Fire: The Beginner’s Guide to Barbecue, cook-off champion, food writer and cookbook author Ray “Dr. BBQ” Lampe shares simple no-fail recipes tailored for beginners.
Ray covers all the basics, starting with tools and techniques for great barbecuing; devoting a whole chapter to spice rubs and sauces; and then delving into recipes for ribs, pulled pork, beef brisket, smoked chicken and more. Whether you’re planning a backyard barbecue or just looking for a last-minute Father’s Day gift, Slow Fire is a great new cookbook for all barbecue lovers.
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