Time to Eat: Delicious Meals for Busy Lives by Nadiya Hussain

I have been neglecting my cookbook reviews! Shame on me! What a bad cookbook book club leader I am! No but really, I host a virtual cookbook club for an indie bookstore, which means I'm cooking from a new cookbook every month and for some strange reason (ahem, having a toddler and never being caught up on anything on my To Do list), I have been terrible about actually reviewing the books here!

Now some of you might recognize Nadiya Hussain, and you should! She won The Great British Bake Off in 2015. She's the author of multiple books (cookbooks, kids books, and fiction) and also hosts multiple cooking shows, including Time To Eat, the show this particular cookbook is based on (it's on Netflix, check it out!). 

The theme of this book is, as the title says, "delicious meals for busy lives." And the book does live up to that promise! Recipes are designed to have leftovers but not just leftover leftovers, new meals that can be made from components of the recipe. A complete win for someone like me who really doesn't relish the idea of eating the same dish for multiple meals :)

The dishes are also fairly kid friendly. I say fairly because Hussain does like spice—I like spice as well, but I'm easing my toddler into it, so I do tend to slightly alter the recipes or add the heat component after taking some out for my tiny one. 

The very first recipe that I tried in the book were Hussain's Egg Rolls. These are breakfast tortilla rolls that use staples you likely have on hand already and are super easy to adapt to individual tastes. They also, according to Hussain, freeze well. I wouldn't know because we ate the entire batch both times that I made them! 

Some of the other recipes we've tried so far include Lentil and Orange Soup (this might be my new favorite lentil soup recipe!), Bacon + Bean Potato Skins (one of six variations of potato skins in the book), Pecan Brie Brûlée, and Tzatziki Quesadillas. 

Recipes come with a handy key for dishes that can be made ahead, are freezable, and make double batches. Hussain's Lava Fries, for example, include a Masala Beef that makes enough to freeze for later (her tip is to add beans to it to turn that component into chili). And the beef is amazing! Super flavorful with the perfect amount of heat (we didn't even tweak that one for the toddler, just served it to him as is). 

Other dishes use shortcut ingredients like prepared baked beans (Baked Bean Falafel) and fish sticks (Fish Stick Enchiladas). 

This book is absolutely perfect for anyone who loves to cook but doesn't have the time to do it every day. It's also perfect for anyone who is less confident about their skills in the kitchen! 

Nothing Fancy by Alison Roman

I've been heading up BookBar's Cookbook Club for over a year now and in that time, I've not been doing many cookbook reviews here on the blog because I've been profiling them elsewhere. Time to rectify that!

Everyone is looking to cook at home more these days. Understandable considering we're all pretty much on lockdown. And while some items have been difficult to find at the store (everyone is baking right now, it seems!), most stuff is still readily available.

Which is where a collection of trustworthy cookbooks and food blogs comes in.

Alison Roman has been on my radar since the release of her first cookbook, Dining In. She garnered so much praise and such a fervent fan base that I knew I had to get my hands on a copy of Nothing Fancy.

I have to say, the fervor is well earned!

Within days of getting my hands on an early copy of this one, I had plans to make over a dozen recipes. The first was the Citrusy Cucumbers with Red Onion and Toasted Sesame. This light and refreshing salad is a perfect example of the bevy of fabulous salads featured in the book. It's also a perfect example of the fact that much of the book is focused on easy to find ingredients that you likely have on hand already.

Yes, there are some specialty ingredients. I discovered I didn't have my trusty jar of harissa anymore, but the new jar has stretched for quite a few recipes now!

Roman's main focus for this book is entertaining. Cooking for guests and crowds. To that end, her goal is not to have you slaving away in the kitchen while everyone else is enjoying themselves. So, many of the recipes actually have make ahead tips!

Another bonus that goes along with the theme, there are tons of recipes for snacks! And I do love a good snack. A binge of Locke & Key was accompanied by Roman's Labne with Sizzled Scallions and Chile (Almost Ranch), a recipe Roman herself actually calls "The Dip." It's wonderful! Even better, if you don't have labne on hand, Roman says you can sub in Greek yogurt, or sour cream.

While we had family visiting, I made a smorgasbord of Roman's snack recipes including: Spicy-Tomato Marinated Feta (there's that harissa), which was a hit with my toddler! We served it alongside Tangy Roasted Mushrooms and fancy bread. Haloumi is a favorite in my family, so the Crispy Haloumi with Honey and Pistachio was a perfect choice. And the Vinegar-Marinated Butter Beans almost take the place of a favorite marinated giganto bean salad I used to buy.

As for main dishes, she doesn't lie calling her lasagna A Very Good Lasagna and the One-Pot Chicken With Dates and Caramelized Lemon is divine!

By no means have I cooked every recipe in the book as of yet, but this is already a favorite in my kitchen, joining the ranks of other fantastic cookbooks of late. Dining In has also joined my collection!

Order a copy from BookBar! And follow the cookbook club too! If you make anything from this one, share a pic and tag us #BookBarCookClub

Cravings: Hungry For More by Chrissy Teigen

If there’s one thing I love as much as books, it’s food. And so it’s natural that I’d have a bit of an obsession with cookbooks, right?

Glossy pictures of mouthwatering food are just part of it. In order for a cookbook to appeal to me, the recipes have to be enticing and approachable. I’m not a Top Chef, after all. I’m simply a girl with a little more than a working knowledge of my way around a kitchen. By which I mean I have no professional training but I’m beyond “cooking for dummies” level.

I’m also not a food snob. Recipes in any book I add to my collection have to be somewhat budget friendly. Honestly, though, in terms of recipes that are going to appeal to me, they are generally going to be somewhat budget friendly in that I don’t exactly gravitate to caviar and foie gras or wagyu beef (a good filet is fine for me).

Chrissy Teigen’s Cravings: Hungry for More definitely fit these first two requirements. The recipes included run the gamut of junk food (her Mushroom & Crispy Shallot Nachos are amazing!) to fancy dinners (Steak Diane with Crispy Onions, the most complicated dish I’ve made so far and only because frying the onions was a bit time consuming), Asian classics (Beef Randang) and American twists on Asian classics (Lazy Shrimp & Pork “Wonton” Soup) and hearty comfort food (Crispy Bacon & Sweet Pickle Patty Melts are not to be missed). The recipes are about as un-pretentious as you can get - and Teigen comes across the same.

In addition to being a collection of dishes any home cook can make in their kitchen, it’s also a glimpse inside Teigen’s world as well. And dare I say it’s a world you might not expect if you only know of her as a supermodel! Let’s just say she’s not afraid to eat or speak her mind, which I find abundantly appealing. And amusing. Because if you can have fun with your food, all the better!

I’ve done quite a bit of cooking out of this book since getting my hands on a copy last fall. And I’m late in reviewing only because I have a new baby to keep me occupied. And yet, I’ve still been able to cook. Lots of our friends have been amazed by this but nothing I’ve made since bringing the baby home has been overly complicated. And plenty of it has come from Cravings!

King’s Hawaiian Pull-Apart Bacon Grilled Cheese sandwiches were part of our Christmas Eve festivities. Bacony Clam Chowder made for a surprisingly easy and fabulously cozy dinner one snowy evening. Avocado with Toasty Crumbs made for an easy breakfast and a great alternative to avocado toast. Oh, and the Parmesan Minestrone with Chili Mayo Toasts was simple and fabulous, just one of the make ahead freezer meals that I made before the baby arrived for hectic nights after he was here. I've made many more dishes from the book so far and none of them has been anything less than excellent.

Anyone who loves tasty and uncomplicated food should definitely add this book to their collection. It's a go to in my kitchen now for sure!

Pre Pub Book Buzz: Cravings: Hungry For More by Chrissy Tiegen

My love of books extends to cookbooks as well, if you didn't know, and I'm always on the lookout for the next one I just have to have. After the buzz and attention Chrissy Tiegen's first outing got, her upcoming release immediately got added to my must have list!

Here's a bit about the book from Goodreads:

Cravings: Hungry for More takes us further into Chrissy’s kitchen…and life. It’s a life of pancakes that remind you of blueberry pie, eating onion dip with your glam squad, banana bread that breaks the internet, and a little something called Pad Thai Carbonara. After two years of parenthood, falling in love with different flavors, and relearning the healing power of comfort food, this book is like Chrissy’s new edible diary: recipes for quick-as-a-snap meals; recipes for lighter, brighter, healthier-ish living; and recipes that, well, are gonna put you to bed, holding your belly. And it will have you hungry for more.

I know she caught flack for putting cheese in her guacamole (it's yummy, so don't knock it) but that's kind of what I love about her recipes so far: she does what she wants! And it turns out tasty!

Cravings: Hungry For More is due out in September - so not that much longer to wait. Now if only she'd release a cookbook for new moms trying to cook with kids, that'll be something I REALLY need coming up :)

America's Best Breakfasts by Lee Brian Schrager and Adeena Sussman

Readers, I'm a breakfast person. But not breakfast for breakfast most of the time. I like breakfast all day! And I love trying recommended breakfast places when we travel. Like the San Diego place with the mammoth biscuits we couldn't even finish, or the food truck breakfast tacos we had on our last trip to Houston... It's always been this way for me: midnight trips to the local 24-hour diner in my college and post-college years were a heaven of fried eggs and gravy fries, Corned Beef Hash with Dill Hollandaise was kind of a life-changing discovery when we found our favorite brunch place after moving to Colorado, and the fabulous Cajun Benedict concoction I had for lunch on my last trip to Lafayette is the stuff of dreams! And I haven't even mentioned some of our other local favorites we take visitors to here.

All that's to say that I think (or thought) America's Best Breakfasts: Favorite Local Recipes from Coast to Coast would be the absolute perfect cookbook for me. In their newest book Lee Brian Schrager and Adeena Sussman highlight some of the best breakfasts from around the country and provide readers with the recipes to make them in their very own kitchens. Yum!

But there are two things I don't love about this book. First, the title and premise are a bit misleading. The authors don't highlight ALL of the states. In fact, they hop skip and jump straight from LA, San Francisco, and Portland over to Omaha, Kansas City, St. Louis, Cleveland, and Ohio with nothing in between. That's a whole lot of states not covered by even one highlighted breakfast spot! Now I don't know the reason for this and (most of you don't know this) considering I once wrote cookbooks that required places to agree to have their submitted recipes printed in a book, it could simply be that the authors intended to highlight ALL of the states and had issues getting recipes. I don't know. But there are sections highlighting places without recipes in the book as well, so that still doesn't explain why so many states aren't represented at all.

My second issue with this book is that in perusing the recipes I noticed a lot of them require quite a bit of prep for multiple components, some of which have to be made a day ahead of time. Now, like I said I'm not hellbent on breakfast for breakfast but when I went to make the "Caramelized Grapefruit with Basil Sugar," for example, I was not prepared to have to let the grapefruit chill for at least an hour before I could eat it. It's broiled grapefruit with sugar! And considering it's got olive oil on it, it was essentially cold, greasy grapefruit...

Not all of the recipes were overly complicated or unappealing, though. The "Bacon, Egg, and Cheese 'Paco'" (a brilliant creation courtesy of the Food on a Roll Truck in Miama) is a breakfast wrapped in a pancake (why did I never think to do this?!). "Marlene Schrager's German Breakfast (For Dinner)" is a tasty and easy scramble as is the slightly more time consuming (only slightly) "Devil's Mess" from Richmond, VA's Millie's Diner.

In spite of my above issues, the variety and types of recipes is actually quite nice. There are omelets, crêpes, donuts, breakfast sandwiches, and even pop tart recipes included. There are a number of regional and ethnic dishes as well - "Pozole" (from San Jalisco of San Francisco), "Koko Moco" with a homemade mushroom gravy (from Koko Head Cafe in Honolulu), "Pho Bo" (courtesy of Dông Phuong in New Orleans), Ingrid Hoffman's "Yuca Buns" and an Avena Breakfast Smoothie, and even a Scrapple recipe from DC's Birch & Barley.

And while the "Morning Glory Muffins" (Panther Coffee and Cindy Kruse's Baked Goods in Miami) may have made me dirty every dish in my kitchen to make them and Lambert's (Austin) "Frito Pie" requires the forethought (and self control) of keeping extra brisket on hand after a BBQ meal, the argument could be made that there is enough variety and enough recipes like Versailles' (Miami) "Tortilla de Papas" and Miss Lily's (New York) "Coconut Pancakes" to appease even someone like me who doesn't want to think about breakfast a day ahead of time.

I do still wish there had been more representation of the other states, though.

Rating: 3.5/5

Per Blogging for Books requirements: I received this book for free from Blogging for Books in exchange for an honest review.

Country Cooking From a Redneck Kitchen by Francine Bryson

I have a confession: I've never seen the American Baking Competition and thus had never heard of Francine Bryson before Country Cooking From a Redneck Kitchen came across my radar. But southern food is, to me, comfort. Sure my own roots are in the deep south, Cajun country to be specific, but BBQ, picnic and pot luck dishes, and warm gooey casseroles do hold a very special place in my heart (let's face it, all food does!). So Country Cooking From a Redneck Kitchen appealed to me in spite of my not knowing the author's name.

And the book lives up to its promise, let me tell you! With more drool-worthy recipes than I can even mention, my copy immediately became a mess of flagged recipes to try.

We started our week with the "Mama's Tuna Casserole" and the "Roasted Crooked Yellow Squash." Oh, I was in comfort food heaven! I should say, however, that as far as I can remember I've never actually tried tuna noodle casserole. But I have heard many folks poke fun at the canned casserole staple. Well, they haven't had it Francine Bryson's way. First off, she provides recipes for making all of those cream soup casserole bases from scratch! So with homemade "Cream of Celery Soup" in hand, the casserole is then built with fresh vegetables, pimentos, noodles, and tuna. Oh, and lots of cheese :) I never said it was a healthy cookbook! And my goodness it was tasty!

I was particularly impressed by the fact that Bryson took the time to lay out how to make "Cream of Mushroom Soup," "Cream of Celery Soup," and "Homemade Cream of Chicken Soup." And I have to admit this is something I've been looking for - an updated twist on what I consider staple foods. Because while I didn't grow up on tuna noodle casserole in particular, we did eat casseroles and I've got no qualms about making them in my own kitchen!

Now don't mistake this for a casserole cookbook. It's not at all. The title is 100% accurate - this is a southern country cookbook through and through. There's an entire chapter on BBQ complete with all the necessary BBQ accoutrements, there are recipes for canning ("Green 'Mater Chow Chow" and "Old Fashioned Squash Relish" are in my plans as soon as my garden is up and running for the season), salads of the southern sort (yes, I mean salads without lettuce bases and even a couple of the jello variety), fried chicken, hot fried chicken, and baked "fried" chicken, "Southern Fried Catfish," just to name a few of the fried dishes (that catfish is a new household favorite!), as well as plenty of other southern staples, breads and biscuits, and baked goods galore!

Now, if you follow me regularly then you know that baking is kind of the bane of my existence here at high altitude. I usually avoid those recipes like the plague. Given that Bryson made a name for herself in this arena, though, it should be fairly understandable when I say that even I couldn't resist recipes like "Pimento Biscuits,""Lemonade Rolls," "Church Lady's Sour Cream Cookies" (this is a recipe I've actually been looking for, amazingly I've had these cookies but have never found anyone to share the actual recipe with me!), and my next up to try "Buttermilk Pecan Skillet Cake."

If you're looking for fancy and frilly recipes, this is not the book for you. If, however, you're looking for hearty and tasty dishes that are sure to bring a smile to your face (either because they taste awesome or because they bring to mind family meals from your childhood), then this is definitely a cookbook to add to your collection!

Oh, and I definitely know Francine Bryson's name now :)

Per Blogging for Books requirements: I received this book for free from Blogging for Books in exchange for an honest review.

Tasting Rome by Katie Parla & Kristina Gill

My husband and I are understandably big food people. I'm Cajun, he's Italian, and both of our families have always celebrated big with food. Not only that, we both love trying new things and exploring food from different countries and regions.

In addition to simply being an enthusiastic eater, I've always been interested in the evolution of food culture and foodways history. Here in the States, it's generally something that comes about thanks not only to region but to the settlement history and the meeting and mixing of cultures. And while we're conscious of this here, I find we've been generally happy here to pack other countries' cuisines into broad categories without paying attention to the actual regional differences.

Which brings me to Katie Parla and Kristina Gill's Tasting Rome: Fresh Flavors and Forgotten Recipes From an Ancient City. The book explores not only the unique regional flavors of Rome but the history of the city as well, giving exploring home cooks a chance to delve into exactly how and why Roman cuisine is what it is and how it's different from other Italian food.

In terms of organization, the authors have taken a thematic approach - Snacks, Starters, and Street Food; Classics and Variations; Cucina Ebraica (exploring Jewish influence on the cuisine of the region); Quinto Quarto (offal); Verdure (vegetables); Bread and Pizza; Sweets; and Drinks - even offering up outtakes on things like Carbonara, Drinks with Snacks, the markets, and other varying aspects of the area's food and history.

But what about the recipes themselves? They're fabulous! And very much not what I'd expected. While I am definitely aware of regional differences in food, I have to say I had very little knowledge at all of what Roman food in particular entailed. Carbonara and Cacio e Pepe aside (both of which are in the book), I didn't have any idea what I was in for. It was a very pleasant surprise.

Picchiapò (Simmered Beef with Tomato and Onion) is similar, for example, to a dish my husband's family makes, but swapping beef for their pork was a definite experience. (One I highly recommend.) Spicy Fish with Couscous, a dish the authors trace back to Libyan Jews, was another definite favorite as was the Polpette di Pollo in Bianco (Chicken Meatballs in White Wine Sauce).

The recipes tend to lean more towards olive oil or other non-tomato bases, but there are plenty of red sauces as well. The heavy use of red pepper (peperoncino) was particularly nice considering my tendency towards spicy food. One downfall, however, is that we've recently lost our Italian deli (or at least the one I knew about) making it harder to track down a few ingredients - guanciale in particular. Thankfully, the authors allow for using pancetta instead (and to provide a recipe for making your own guanciale if you're really driven to do so). There are a few other instances, though, where key ingredients may be a little harder to track down. If you live in an area with limited shopping options, the authors have kindly provided a retailer section in the back of the book for online ordering.

All in all, if you're looking to explore Italian food in greater detail or have visited and tasted Rome's food already, Tasting Rome is a great choice!

Per Blogging for Books requirements: I received this book for free from Blogging for Books in exchange for an honest review.

Koreatown: A Cookbook by Deuki Hong & Matt Rodbard

My first taste of Korean food was on a trip to New York City ages ago. Mike and I found a Korean BBQ restaurant that we just had to try. At this stage, I can't remember what we ate but I do recall the experience itself: cooking food on a tiny grill set into the table, trying dishes that had familiar flavors but were completely new to us... it was novel and it was fun. And it was something we couldn't do back home.

Skip forward a few years and surprise! We have a Korean BBQ restaurant of our very own now. And it's amazing! What's more, we have two "world" markets that offer such a wide variety of foods that we can actually recreate these dishes at home.

Deuki Hong and Matt Rodbard's Koreatown: A Cookbook is a little bit of a dream come true in that sense. It's a guidebook to cooking Korean food in your own home! Just about every imaginable aspect of Korean food, too.

Now if you've ever been to a Korean BBQ place yourself, then you know that one of the coolest parts of the meal is the plethora of side dishes. Everything from multiple kimchis, pancakes, and fish cakes to fermented bean sprouts and potato salad. Yes, potato salad. So it's fitting that the very first chapter of the book is focused on Kimchi and Banchan or side dishes. I hadn't realized, until cracking the book open, that kimchi is not actually the name of the fermented cabbage dish in particular. Kimchi actually just refers to the pickling method itself. With one base and cure the authors offer up five different quick kimchi recipes for the home cook - and none of them are cabbage! That's actually the next recipe in the book, "Baechu Kimchi aka Napa Cabbage Kimchi" something that still intimidates the crap out of me. Many of the recipes themselves - "Our Mildly Insane Kimchi Bokkeumbap aka Kimchi Fried Rice,"This is Not a Bibimbap Recipe aka Mixed Rice Bowl," and "Mukeunji Kimchi Mandu aka Aged Kimchi Dumplings" - all call for cabbage kimchi, some in a variety of increasing ages too. Fortunately, though, the authors have instructions on how to request aged kimchi from Korean grocery stores or age your grocery story kimchi yourself.

One of the things I appreciate most about the book is the fact that while lots of recipes include varying elements that can be purchased (like cabbage kimchi), recipes for those elements and bases are provided throughout the book as well. For example, the "Soondubu Jjigae aka Soft Tofu Soup" and the "Budae Jjigae aka Spicy Army Base Soup" both call for "Anchovy Stock," and while I've never asked my local Asian market if they sell this, I don't have to. The recipe is in the book. (Spicy Army Base Soup has Spam in it!)

If you're looking to try your hand at Korean food at home you just can't do better than Koreatown! The book has everything: Kimchi and Banchan; Rice, Noodles & Dumplings; Barbecue: Grilled, Smoked & Fired; Drinking Food: Pojangmacha; Soups, Stews & Braises; Respect: Guest Recipes (which includes Paul Qui's Kimchi Triple-Cream Grilled Cheese and a killer Korean Sloppy Joe); Drinks; and Sweets & Desserts. There are even essays on varying aspects of Korean food and "Koreatown" as well as contributions from critics and other personalities sharing their own love for Korean food.

Rating: 5/5

Per Blogging for Books requirements: I received this book for free from Blogging for Books in exchange for an honest review.

The Best and Lightest by the editors of Food Network Magazine

Well it's January and that means most of us have made some sort of resolution (formal or not) to be a bit healthier this year. I know we have. I've started back at boot camp (as of this morning - and I'm counting on peer pressure to keep me going as long as I don't hurt myself!) and hubs has joined a gym as well. I'm trying my darndest to cook healthier as well.

It's no secret that even though I cook a lot, which is healthier than eating out or eating from a box, I gravitate towards creamy and cheesy recipes as a habit. Winter is particularly hard considering I crave warm comfort food and hate leaving the house to brave the cold!

The editors of Food Network Magazine chose the perfect time to release their latest cookbook, though, and I have to say that even with my own inclinations, there's tons to tempt me in The Best and Lightest: 150 Healthy Recipes for Breakfast, Lunch & Dinner.

Actually, my first recipe in the book was for a Smoky Pretzel Mix for an afternoon snack break during the holiday (playing Fallout 4 really works up an appetite). A rotisserie chicken then tided us over with multiple recipes: Indian Chicken Wraps, Chicken and Egg Soup with Pastina, and Spiced Couscous and Chicken. I have plans for one more meal with that chicken too - the Chicken and Asparagus Crêpes, which are sure to satisfy my cheesy cravings!

The book is broken into Soups & Stews; Sandwiches; Poultry; Meat; Fish & Seafood; Eggs, Tofu & Beans; Pasta & Grains; Side Dishes; and Sweets and each recipe includes a breakdown of calories, fat, saturated fat, cholesterol, sodium, carbohydrates, fiber, and protein. And even though there's a separate sides chapter, many of the recipes include side components already - Apple Pork Chops with Garlic Potatoes, Lemon Salmon with Lima Beans (and a lemony spiced yogurt topping), and Lamb Steak with Olive Salsa (this one includes grilled peppers too) are just a few examples.

Of course a lot of the recipes feature swaps like Spaghetti Squash and Meatballs. I'm not 100% sold on the spaghetti squash for pasta swap - the texture of the squash itself is always too crunchy for me. That same crunch, though, in the Spaghetti Squash Tostadas provides a nice contrast with the black beans in that same recipe.

All in all I have to say I'm enjoying this one. The recipes are super appealing, the results so far have been consistent and tasty, and the book proves that eating healthy doesn't have to be painful or break the bank!

Rating: 4/5

Per Blogging for Books requirements: I received this book for free from Blogging for Books in exchange for an honest review.

Lucky Peach Presents 101 Easy Asian Recipes by Peter Meehan

I honestly wasn't planning a cookbook review again so soon. With Thanksgiving thrown in the mix, I didn't actually think I'd have time to adequately test a good enough number of recipes to feel satisfied offering up a review. BOY WAS I WRONG!

Friday night - yes, the night after Thanksgiving - Luck Peach Presents 101 Easy Asian Recipes arrived on my doorstep while I was trying desperately to figure out what to have for supper. And no, Thanksgiving leftovers were not appealing at that moment. I realized, though, that I had everything on hand to make all three versions of Onigiri that appear in the book. I settled for two, the umeboshi and the tuna, and made four total, two of which I tried as Yaki Onigiri. And I ate them with the Spicy Cold Celery. Readers, we were off to the races!

Asian food has always intimidated me and I'm really not sure why. Sure, the ingredients can be odd and/or hard to find but I actually live in an area that has two great international grocery stores. Even as a teen I knew where our Asian market was, admittedly spending most of my money there on Botan Rice Candy and melon flavored gum. I think that my biggest issue has been the fear that it just won't taste as good as what I can get at my favorite Asian restaurants. Even after successfully trying my hand at a few Thai dishes, I never really delved into the depths of Asian cooking.

Until now. I should note that the recipes in this book are EASY. Super easy. There are undoubtedly more complex and complicated dishes out there that aren't featured in the book but I think Peter Meehan and the folks at Lucky Peach have gone a long way in offering the average home cook a chance to experiment with Asian cooking in their own home. And yes, some of the dishes are Americanized Asian food - Mall Chicken, for example.

What I realized, too, was that after just one trip to the Asian market, list in hand to make a few specific dishes, I actually had the ingredients on hand to make way more recipes than I'd planned. And since hubs was out snowboarding all weekend, I kept myself occupied making ALL THE THINGS!

Ground pork, tofu, lemongrass, dumpling wrappers, hondashi (think dashi flavored bouillon, which I didn't know they made!), Chinkiang vinegar, a new bottle of fish sauce, and a few kind of noodles along with my already amply supplied pantry got me - Com Tam Breakfast (Thai-style homemade sausage patties with rice, fried egg, and homemade Nuoc Cham); Economy Noodles (which I ate with leftover Spicy Cold Celery and flank steak); Soy 'n' Sugar Cucumber Pickles (maybe my only meh, recipe so far - very soy saucy, which is a little odd with the sweet); Chineasy Cucumber Salad; Silken Tofu Snack (quite good! I loved the lime and the soy sauce in this.); Soy Sauce Eggs (perfect with just about anything); Miso Soup; and two recipes I've yet to make - Lion's Head Meatballs and Dollar Dumplings (I did a deconstructed version of because I was lazy).

I'm dying to try their version of Chicken Adobo, one of my absolute favorite meals, and the Hainan Chicken Rice (though they sadly don't provide a chili sauce recipe for this one). I also have all the stuff on hand to make the Jap Chae (a Korean noodle dish made with sweet potato noodles - my store had them!) and Ms. Vo Thi Huong's Garlic Shrimp, which sound amazing and WILL be supper tonight. (Psst, those links take you to the recipes online!)

See, I told you I want to cook ALL THE THINGS! This is my favorite new cookbook. And I'm not the only one. Check out this piece from Booktrib for another great review and a recipe.

Rating: 5/5

Per Blogging for Books requirements: I received this book for free from Blogging for Books in exchange for an honest review.

Martha Stewart's Appetizers

My post-its and kitchen have been busy, busy of late! Martha Stewart's Appetizers is the latest volume of recipes to get attention in our house, and for good reason. I'm Cajun. My husband is Italian. Food is a HUGE part of both of our family cultures. Any get together of even just a few people involves food, whether it be an informal afternoon hanging out or a full on cook out or holiday. We both grew up this way and it's not something we plan on changing in our own home.

I tend to call appetizers snacketizers. They're for munching on before the meal is ready. Or they're for snacking on in between actual meals. Snacketizers. And since it's not odd to find us hosting one or two couples on any given weekend, I'm always on the hunt for something to serve up beyond chips and salsa (or, as is usually the case in our house, in addition to chips and salsa). In fact, just a day after Martha Stewart's Appetizers landed on my doorstep we had guests for dinner and I had occasion to try out a few recipes.

As the back of the book claims, "Today's style of entertaining calls for fuss-free party foods that are easy to make and just as delicious as ever." I know that's certainly the case for me. I want something that's going to taste good without taking forever and, ideally, I even want a few things that I can pull together from pantry staples. And that's exactly what I've found in Martha Stewart's Appetizers. Honestly, even on the first day I made two of the recipes without having to hit the grocery store! Spicy-Sweet seasoned popcorn tided me over until dinner and the Radishes with Mixed Herb Butter and Sea Salt made use of some gorgeous radishes I'd already gotten from the farmer's market, chives from my herb garden, and leftover parsley bought for another recipe.

By now, sudden snack attacks and company have allowed me to try even more recipes including homemade Tomatillo Salsa, which was then mixed with cream cheese for a more decadent alternative, Roasted Tomato and Aged Goat Cheese Bruschetta, and an Olive-Caper Tapenade - just to name a few.

The recipes I've mentioned are among the more easy ones - and there are plenty of others that fit that bill. There are also quite a few that require a bit more planning and time for execution, though. Fried Macaroni and Cheese Bites feature homemade mac & cheese, there are three variations of hand pies that include a from-scratch dough recipe in addition to preparing the fillings, and if you decide to serve Ham and Biscuits you'll first have to prep and cook the ham. But even still the recipes that require more time aren't necessarily difficult - the mac & cheese can be prepared beforehand, for example, the dough for the hand pies can be frozen for future use (and comes with info on storing and thawing), and if you're opting for the Ham and Biscuits, you're likely heeding the author's advice and making that your whole spread. Other recipes come with useful tips and paired serving suggestions as well.

The book is broken into chapters for Snacks, Starters, Small Plates, Stylish Bites, and Sips - yes, that's right, there's a chapter on drinks! - and include classics like Stuffed Mushrooms, Blini with Crème Fraîche and Caviar, and even Pigs in a Blanket. Other party staples like Pimento Cheese, Stuffed Mushrooms, and Deviled Eggs are featured in variations or with a nice twist (Hot-Crab and Pimento Cheese Spread). There are quite a few new and unexpected (by me anyway) appetizer suggestions as well - Roasted Polenta Squares with Fontina and Wild Mushrooms, Croque-Monsieur Bites, and Pull Apart Lobster Rolls for example.

As you can see, anyone looking for party hors d'oeuvres or even just interesting afternoon grazing ideas has plenty to choose from. Not only is this a definite keeper in my cookbook collection, it may just have given me an excuse for more parties!

Per Blogging for Books requirements: I received this book for free from Blogging for Books in exchange for an honest review.

Twenty Dinners by Ithai Schori & Chris Taylor

Seasonal cookbooks seem to be all the rage these days but what does it really mean for the home cook? Well, it means a focus on quality. It also means an attempt to put together recipes that are appropriate for the season - lighter fare and grilling options for summer, homey comfort foods for winter - all taking advantage of items that are in season and at their peak in terms of flavor and abundance. As someone who lives in an area with a thriving community of farmers' markets and a real focus on seasonal produce, that means more fun for me in the kitchen!

Twenty Dinners by friends Ithai Schori and Chris Taylor, a photographer and musician (respectively), is not only a seasonally built cookbook but it's one focused on dinners for sharing. Most have an appetizer or side, a main, and dessert or drink and include a wide range of types of dishes and proteins, all thoughtfully paired and arranged. The photography is amazing (as would be expected) and the recipes are detailed and easy to follow. All pluses for any good cookbook.

But wait. You might be wondering if this mean that you have to stick to their particular meal plan of Roasted Lamb Chops with Sauteed Ramps, Spiced Carrots and Harissa Yogurt, and Mina's Olive Oil-Walnut Cake (dinner 14) exclusively? Not at all! In fact the authors make a point of stating:

"...take a dish from one menu and serve it with one from another or borrow a component from one dish and put it on another... Cooking isn't about following directions to the letter..."

Using this cookbook to the max takes a bit of creativity, I think. Sure you can follow each dinner to the T and get lots of enjoyment out of the recipes. But to do what the authors really hope you'll do, you need to feel confident to play around with the recipes. This is perfect for someone like me. As I noted above, I do have access to a lot of produce during the summer. The proteins featured in the book, though, are a different matter. My local grocery store might not carry branzino, but trout is abundant in Colorado and makes a fair substitution for the Seared Branzino with Pancetta and Potato Panzanella. I'm also not likely to be roasting an entire pig any time soon but the authors have taken that into account as well, offering up a note on adapting the Whole Spit-Roasted Pig with Mustard Greens using a reasonably sized loin instead.

In my opinion, this is not a cookbook for the unadventurous home cook. Nor is it the right fit for someone looking for quick and easy recipes as whole (though there are definitely some quick and easy dishes featured in the book). But if you're not afraid to cater a recipe to your personal preferences or substitute according to what's available to you, Twenty Dinners is great inspiration in the kitchen.

Rating: 4/5

Per Blogging for Books requirements: I received this book for free from Blogging for Books in exchange for an honest review.

Infuse by Eric Prum and Josh Williams

Last year friends and W&P Design founders Eric Prum and Josh Williams burst onto the cookbook scene with their debut Shake: A New Perspective on Cocktails. Now they're back with Infuse: Oil, Spirit, Water the result of experimentation and brainstorming in infusing oils, spirits, and water that began over a decade ago (according to their intro) with the team's peach bourbon creation.

The cookbook pairs fresh ingredients with exactly what the title describes - oils, spirits, and water - to create fun and easy blends every home cook can enjoy. From the Olio Santo - a Calabrian chile infused oil they suggest using on pizza bianca - and overnight Limoncello to a refreshing post work out Pineapple Mint Coconut Water, Prum and Williams have created a collection of simply executed but brilliantly flavored infusions.

What I love about this book is how uncomplicated everything is. The most frequently required tool in making the recipes is a mason jar. That's it. A mason jar! Some of the recipes require muddling, others shaking, and others simply time. It's almost ridiculous how easy the recipes in this book really are - it kind of makes you wonder how you didn't think of some of them yourself!

Most of the infusions also include paired recipes for their use - a Seared Feather Steak using the Garlic Confit Oil and a Spiced Peach Bourbon Old-Fashioned using the famed Peach Bourbon, for example. Others, like the Sunday Morning Reviver and the Jalapeño Spiked Grapefruit Water, are complete as is.

After trying quite a few of the recipes including the fantastic Sriracha honey butter popcorn (which I topped with smoked salt!) and the blueberry maple syrup (over oatmeal rather than pancakes), I think I'm ready to even try some of my own infusions!

If you're a fan of jazzing up dishes with flavorful condiments, wowing company with unique cocktails, or are just looking for ways to use your summer herb garden bounty, Infuse is a great addition to your cookbook collection! (Psst, if you want to get a taste of the recipes inside, you can visit Prum and Williams's website here.)

Rating: 4/5

Per Blogging for Books requirements: I received this book for free from Blogging for Books in exchange for an honest review.

Milk Bar Life by Christina Tosi

Readers, I have to admit that I was intimidated by Christina Tosi's Milk Bar Life. In fact, I wasn't at all certain it was one I wanted to have a go with at all. Why? Well, Milk Bar is a dessert place. As a habit, I no longer really dabble with desserts unless they require no baking. 'Cause high altitude sucks for baking everything; I've been here for ten years now and I've just given up. Obviously, I assumed Tosi's cookbook would be all desserts, but a quick perusal of the online sample proved this was not actually the case. Not the case at all, in fact.

What I found upon opening Milk Bar Life was a collection of recipes that immediately brought to mind pot luck dinner parties and/or weird late night snacking! Frankly it was packed with dishes I wanted to make and share with friends! Some in the this-is-so-weird-we-have-to-try-it way and others in the this-is-so-awesome-we-have-to-try-it way. Based on the intro to the book, that seems to have been the goal - dishes to share with friends, that is.

And yes, there are lots of baking recipes too. Some I even decided were worth trying in my tantrum inducing high altitude kitchen. Though I did still have very mixed results - Kimcheezits that never got to cracker consistency...

As some folks have pointed out, this is not the same kind of cookbook as Tosi's Momofuku Milk Bar. I would possibly go so far as to say that the two books are not really for the same audience. Possibly. If you turn your nose up at Velveeta and it's ooey gooey goodness then this is not the book for you. There are also quite a few recipes that cross the line into truly bizarre territory - a sandwich with SpagettiOs and breakfast sausage, for example.

With the exception of the crackers that wouldn't get crunchy, the recipes I've personally tried so far have all been easy to follow. The dishes themselves might be a somewhat odd mix - family recipes, baked goods, and meals to quench post drinking 2am munchies - but even the Kimcheezits tasted fantastic.

I should note that the recipes themselves do feature pretty bold flavors. If you're interested in trying the book but a bit on the cautious side about salty or spicy food in particular I would suggest adjusting those ingredients to your own personal taste.

Per Blogging for Books requirements: I received this book for free from Blogging for Books in exchange for an honest review.

The Soup Club Cookbook by Courtney Allison, Tina Carr, Caroline Laskow, and Julie Peacock

Readers, I'm a sometime participant in a local food swap and I am ALWAYS trying to figure out what to bring. So when I saw The Soup Club Cookbook on shelves and then on Blogging for Books, I had to give it a try.

The concept behind this book is really brilliant, especially if you have foodie friends who are up for the challenge. The authors suggest putting together a soup club - friends swapping soups on a regular basis - and the book is the perfect guide. The recipes make about 8 quarts each and the authors include extras to bring along with your swapped soups - Enhanced Crème Fraîche recipes, Cheese Crisps, Pestos... The soups themselves range from purees to meatless options, cold soups, and heartier fare. There's also a section of bread recipes (cause what goes better with soup than fresh baked bread?!), and other accompaniments.

My very first recipe with this one was the Borscht. I made it while hubs was out of town as a treat for myself, paring down the recipe to just 2 quarts that I ended up sharing with a friend. It was a hit! A few others I've tried since include the Sun-Dried Tomato Soup (a perfect sort of pantry staple soup option) and with spring sometimes peeking out and asparagus in season, the Roasted Asparagus Soup.

Everything I've tried has so far been incredibly tasty - the recipes are easy to follow, the instructions very straightforward and the ingredients all readily available in my area. Even better, none of the recipes are overly complicated for the everyday home cook. As a fun bonus, all of the recipes include comments from the authors ranging from a personal story to tips and substitution ideas.

All in all, The Soup Club Cookbook is one I find particularly handy in my kitchen whether I'm sharing, swapping, or enjoying a simple family meal.

Rating: 5/5

Per Blogging for Books requirements: I received this book for free from Blogging for Books in exchange for an honest review.

The B.T.C. Old-Fashioned Grocery Cookbook by Alexe van Beuren with Recipes by Dixie Grimes

So I mentioned in my Homesick Texan's Family Table review that I have a bit of a cookbook obsession. I'm really not lying, it's because I kind of love to cook. But for me to pick up a new cookbook at this point it has to have a few things:

1. an abundance of recipes I actually want to make
2. great design aspect (who wants to make recipes that don't LOOK tasty)
3. ease of use - I need to be able to actually find the ingredients and make the recipes

Not too terribly much to ask. When I turned in my second Blogging for Books review and looked over the selections for another book the BTC Grocery book caught my eye. After a little research (I checked the sample pages and recipes online) I decided it would be a welcome addition to the cookbook family (our eat in kitchen table is supported by bookshelves for cookbooks, I kid you not!).

I'm a Southern girl and I love (and miss) Southern food. You can imagine then that I was pretty jazzed when this cookbook arrived. Thumbing through the book resulted in a number of flagged recipes and I got to cooking!

What I love about this book is the fact that I immediately found a lot of recipes using items I had readily available: Summer Stuffed Zucchini, Red Cabbage Cole Slaw with Golden Raisins (we had red cabbage in the produce delivery that week), Shrimp and Sweet Corn Chowder.. really a ton of things I could make right off the bat.

Others like the Honey Goat Cheese Frittata and the Chicken Asparagus Mushroom Casserole required very little in the way of shopping (the goat cheese and proscuitto for the frittata and the asparagus for the casserole). And still others (Honey Pecan Catfish) were simply too irresistible to pass up.

In all - to date - I've tried each of the above recipes as well as a half dozen others including one of their fancy mayo ideas, the Tomato Caper Cream Cheese, and the pickles (we'll see in 8 weeks how those turn out). In general I've had a pretty positive experience with this cookbook: for the most part the recipes turn out great and I didn't find them to be terribly complicated. I've actually had a lot of fun cooking out of the book the past few weeks.

I should point out, though, that a lot of the recipes have a LOT of ingredients. One I had mixed feelings about was the Italian Chef Salad. (What can I say, I love a good salad.) The dressing for this one seemed to call for some of just about every item you can find on an olive bar these days. And I don't know why. It just didn't need that many ingredients and by the time you got them all in there you couldn't taste or identify any of them anyway.

I do happen to have a pretty ridiculously stocked pantry, so I can see where the sheer number of ingredients in some of the recipes would be a turn off. Even I have to admit there are a few I likely will never try for that single reason. I should point out too that the stuffed zucchini was quite tasty but was sadly missing an oven temp.

All of the extras this book had to offer were quite nice. I've never been to Water Valley and had never heard of BTC before this, but I enjoyed the stories about the business and the people who shop and eat there. I think this will likely offer a nice bit of nostalgia to folks who have visited and eaten at the BTC Old-Fashioned Grocery. I know if I'm ever around Water Valley I'll certainly be checking it out. I do have immediate plans to make more of the dishes from the book as well.

All in all from a general cookbook standpoint I think this might not be the best choice for someone looking for easy or budgeted cooking. For someone who is willing to make a bit more effort and loves great Southern food, though, I think the BTC cookbook has a lot to offer.

Rating: 3.5/5

Per Blogging for Books requirements: I received this book for free from Blogging for Books in exchange for an honest review.