60 Ways to Salad

I'm known for my artistic, creative and delicious salads among my friends so I couldn't wait for my copy of Food 52 Mighty Salads.   Food 52 series continues to delight and inspire.  Although it's Food 52, the book shows you 60 new ways to turn salad into dinner.

What I like most about this book is it shows you salads can be fulfilling and tasty without too much fuss.  You can use what you have on hand, in the garden, even leftovers to make a sumptuous satisfying meals.  There really aren't rules.  You don't really need recipes.  And in the summer, when the temperature hits triple digits, you'll look forward to eating salads every day because you'll know no two salads need be the same.

I received this book from Blogging for Books in exchange for my honest review.

Harvest

Harvest is a must-have for any gardener and nature-lover.  The book is a wonderful resource on how to use the mostly edible plants that surround us.  The recipe for lilac flower cream makes me long for the Midwest where lilacs grew in abundance.  Lemongrass salt rub sounds like the perfect salve for sore muscles, and since it grows like a weed, I can never use it up in the kitchen.  I do have a bay laurel tree, and the instructions on how to make a decorative kitchen wreath will definitely come in handy.  Previously, I'd just been drying the leaves and bundling them for gifts.  Same with rosemary, smudge sticks are on the horizon.  The photographs of the dried artichoke thistles and the flowering basil arrangements are stunning and makes you rethink flower arrangements.  Now that the drought has broken in Southern California, I'm hoping the roses will come back with wild enough abandon to make rosewater facial toner.  This is a great book that invites you on a journey, inspires you to tackle a new project, and harvest the joy.  None of the projects look that difficult, it just takes some curiosity.

I received Harvest from Blogging for Books in exchange for my honest review.

Red-Hot

'Tis the season to be jolly, fa la la la la
and Red-Blooded American Male makes the perfect gift this season for anyone who loves art, loves to laugh and loves to think.  

The photographs by Robert Trachtenberg are all stunning, provocative and ask you to re(define) what is masculinity and how pop culture has perverted our ideas of what is hot, what is not hot.  And yes, there are some Canadians photographed here -- Trachtenberg readily admits that upfront.   You won't care.  Modern man transcends borders, takes risks and laughs at himself.  Judd Apatow's food baby will likely make you laugh and cry, identifying with his daughter who said, "No, Daddy, no..."

Jackson Fox's letter from camp also elicited laughter.  Each time you open this book, you will discover something new and delightful.  It is a gift that keeps on giving.

I received this book from Blogging for Books in exchange for my honest review.

London Calling

The London Cookbook takes you on a wonderful culinary journey and would make a lovely gift for any cook.  While the recipes featured hail from noted restaurants and noted chefs, the recipes themselves are easy enough for the home chef.  The photographs will whet your appetite.  If you're homesick or nostalgic for London, this cookbook will cure your blues and transport you across the pond.  And if you've never been to London, you'll want to go soon, and book your reservations to many of these fine restaurants.

I received this book from Blogging for Books in exchange for my honest review.

C'est Magnifique!

I admit it, I'm a Francophile.  I've always been, visited France more than any other country, and if I could afford to move to France and live there for awhile, I would.   Mimi Thorisson's book is the next bet thing.  She showcases "meals and moments from a village in the vineyards" so you can create and taste the dream in your own kitchen.   Some of the recipes are simple like roast bone marrow with herbs where the trick is getting good marrow bones.  Others are more involved time and prep-wise like the old-fashioned summer veal roast and the cassoulet.  All photos are worth a thousand drools each.  If you win the lottery and are headed to France, take me with you and we'll cook our way through this wonderful book.

I received this cookbook in exchange for my honest review at Blogging for Books.

Taste & Technique

Taste & Technique is a wonderful resource for home cooks and passionate foodies.  Like many home cooks, Naomi Pomeroy is an accomplished chef without formal culinary training and like me, she hails from humble beginnings.  She was seven when she made her first souffle, and learned at a young age how to respect all ingredients, and that even our imperfections can taste good.

This book is also a tome, but you won't want to use it as a doorstop.  She starts with her goes-with-almost-everything sauces like parsley sauce verte, walnut-parsley pistou, hazelnut romesco.   The photos are gorgeous and will, no doubt, elevate your plating.  The recipes vary in the amount of time required, but none are difficult.

Pomeroy said she cooked her way through The Elements of Taste, The Kitchen Sessions with Charlie Trotter, and learned a lot from The New Making of a Cook (confit), Chez Panisse Vegetables (how to shop for vegetables) and Pastries from the La Brea Bakery (pate sucree).   We can benefit from her experience, dedication and hard work by cooking through Taste & Technique.

Unfortunately, the paper is cheap and doesn't always lay flat even when the book is closed.  This book is for any home chef looking to elevate his or her cooking.

I received this book from Blogging for Books in exchange for my honest review.

Much to Celebrate in Celebrations

Hallelujah!  There is much to celebrate in Danielle Walker's cookbook Against All Grain, Celebrations.   Celebrations are a time for joy and gatherings of friends and family, but they can stressful too, because almost all celebrations involve food and traditions.  Some of these foods are terribly fattening, and we tell ourselves, relax, we're here to give thanks.

At the same time, some of these foods are just not good for us, and we need to celebrate our health too.  With Danielle Walker's new book, you can celebrate life and health at the same time.  No compromises.  Mashed cauliflower with garlic instead of mashed potatoes.  The apple parsnips soup shooters sounds like a delicious and refreshing way to greet the new year.  The recipes are easy, the plating artistic, and the photographs lovely.

Walker explains what pantry staples to stock, how to store, and what they are best used for.  For example, cashew flour imparts a neutral flavor and fluffy texture for baked goods.  The grind of the almond flour greatly affects the texture of your baked goods.  Almond meal makes a good bread crumb substitute.  You can benefit greatly from her research and experience.  Next time you have guests that are paleo or gluten-free, no need to panic.  Celebrations is also a valuable resource for anyone yearning to be healthier without sacrificing deliciousness.

I received this book from Blogging for Books in exchange for my honest review.

The New York Earl of Sandwich

The only thing super upsetting about this cookbook is I've never eaten one of Tyler Kord's sandwiches.  You'd be upset too, after reading this book.

OK, the other thing this book upsets is...our preconceived notions of what a sandwich can be.  I didn't grow up eating sandwiches, and it was really something relegated to a school lunch.  Even then, we always liked our food piping hot, so room temperature sandwiches were met with dread and disdain. Ham and cheese. Turkey and cheese.  Nitrates and cheese.   No bologna.

If only Tyler Kord had opened his shop in Akron, Ohio!   No matter, thanks to Blogging for Books, I know better.  Roasted broccoli and lychee sandwiches.  Hmm.  A General Tso sauce over fried tofu that can make you proud and salivate instead of squirm and apologize?   Broccoli falafel sandwiches. Tyler had me at roast beef -- that is, from the beginning -- with his irreverent sear.

This book will make you laugh and crave a zucchini parm sandwich at the same time.

I received this book from Blogging for Books in exchange for my honest review.

Cook Korean!

Cook Korean is a fun.  You don't even have to like cooking, or be an aficionado of Korean food to enjoy this comic book, but I bet after looking at these graphics, you will feel hungry and inspired.  The recipes are easy and inviting.  Steamed eggplant. Beef and daikon soup.  Watermelon soju.  Robin Ha has your palate covered.  This comic book would make a great gift to a young cook.

I received this book from Blogging for Books in exchange for my honest review.

Quest for the Best

SOMETHING TO FOOD ABOUT

Roots Musician Questlove is constantly traveling, and discovering new foods, new tastes and new cultures on the road.  After a pilgrimage to eat at Jiro's restaurant (Jiro Dreams of Sushi fame), his Instagram account blew up.   This food dialogue and frenzy inspired him to write this book.   Questlove interviewed ten of the best, most innovative chefs across the United States.   

Dave Beran, Chicago, talks about how they came up with the concept of Next, where every three months, they reinvent themselves.  I tried to get a reservation when Next first opened, so reading about how and why he wanted to do this after Alinea was the "next" best thing.   Ludo Lefebvre, Los Angeles, shares why he opted to do popups after working in very high end restaurants serving the one percent.  While I was able to eat at L'Orangerie and Bastide once each to celebrate a special occasion (Table 14!, Ludo exclaimed when I told him), I am so grateful that he is serving delicious food at a lower price point.  He proves that you can still show off your best with a menu priced at $35 instead of $195.  Ryan Roadhouse, Portland, discusses how they channeled novels or shows like Haruki Murakami and Twin Peaks to create inspired, delicious menus.  

The section on Donald Link was also one of my favorites because I fell in love with his Herbsaint at first bite, and once on a short trip, ate there several nights in a row!   I used to as send anyone bound to N'awlins to that restaurant, and they would always thank me profusely later.  

I recognized most of the chefs interviewed, and thank Questlove for introducing me to the ones I hadn't.  There's only one woman chef interviewed, Dominque Crenn in San Francisco, and she's one of only two women in the U.S. with two Michelin stars.  She says food is art, and her brush is her knife.  A friend's all-time favorite restaurant is Zahav, and keeps urging me to fly into Philly just to dine there. so I enjoyed learning more about Michael Solomonov and his five restaurants.  Daniel Humm talks about how Miles Davis was instrumental in how he and his partner Will Guidara re-invented Eleven Madison Park in New York.  Jesse Griffiths, Austin, loves to hunt, and shares how hunting makes you more mindful about what you eat.  Daniel Patterson, San Francisco, wants to give people real food at fast food prices. 

Something to Food About opens and closes with Nathan Myhrvold of Modernist Cuisine, in Seattle. Questlove visits Myhrvold and is treated to a 13 course eye-opening, palate popping meal.  The science, history, art and magic that you find in food is in this book.   The photography looks more like museum quality art than mouthwatering dishes in a recipe book.  It forces you to stop and reflect.  

I received this book from Blogging for Books in exchange for my honest review.

Simplicity is Best

FOOD WITH FRIENDS

The Art of Simple Gatherings

Food with Friends is a good resource for anyone who wants to entertain more but without the fuss, the nerves, the nagging need for perfection.  Let go of your inner Martha Stewart.  Embrace friendship, simplicity and spontaneity.   

The recipes and ideas here are indeed simple.  Easy.  The book is heavy on sweets and breakfasts, not my favorites.  Not for the health conscious or carb avoider.  Cyd has traveled all over so her recipes reflect a global perspective.  For example, she has a recipe for matcha egg cream which would send my in-laws over the edge.  Then again, my in-laws now love that sprig of watercress in my matzoh ball soup.

 Her section on potlucks and picnics is probably my favorite because 'tis the season.  The season of summer where we all face the question, what deliciousness to bring.

I received this book from Blogging for Books in exchange for my honest review.

  

Ma Maison, Ma Plaisir

Ma Maison, Ma Plaisir

Chef Laurent Quenioux is a culinary genius.  A true master chef.   I should know, I've plenty of experience feasting upon his cuisine.  I've been a big fan of Chef LQ since his days at Bistro K at South Pasadena, and so it's fun to discover that he and I both credit and revere Jean-Louis Palladin.  It's one of those moment when suddenly, life even makes more sense.

I discovered on his website, under his favorites, LQ credits Jean-Louis Palladin as a mentor and the greatest chef ever!   What a coincidence.  Jean-Louis Palladin was my introduction to fine dining, gastronomy, and I credit him for making me what we now call a "foodie."    

Palladin gave me a whole new respect and perspective about food.  The first time I tasted foie gras was at Jean-Louis Palladin's restaurant Jean-Louis at the Watergate Hotel, in Washington, D.C.   It is said that Jean-Louis taught Washingtonians how to eat.

Similarly, Chef LQ is teaching Los Angelenos how to eat.  With pleasure.  His and ours.  Expanding our palates.  Delighting us with flavor combinations and profiles we didn't know existed.  Osmanthus is not getting cheaper? Say what?  Oh, osmanthus panna cotta, sure, I'll take two!

Sologne caviar?  Mais oui!

When I first visited Paris, everyone asked me do you want some cheese?

Silly me, I often said no.  In my defense, I probably said that because I grew up on terrible American cheese.  

Chef Laurent taught me cheese makes you happy.   

Jean-Louis was known to drive 150 miles in an afternoon to acquire the perfect ham.  He pushed himself, our flavor profiles while embracing American ingredients.

Laurent Quenioux is also known for his gathering, foraging and hunting adventures far and wide to acquire the best ingredients and products.   LQ also has his own garden but where he finds time to garden, I'll never know as I garden too.

Jean-Louis welcomed you in without attitude, as documented by Eric Asimov in a New York Times article the year he died November 2001, "As he broadened the boundaries of what was considered French food, he also relaxed the typically formal service in the dining room. It all made a table at Jean-Louis one of the hottest seats in town."

Ma Maison with its intimate outdoor setting, under a pergola, is one of the hottest seats in town.   Underground supper club.

I know, you want proof.   

The menu

Wild Monterey Bay Squid Tempura with Chickpeas, Eggplant Hummus, Arugula

Stuffed Zucchini Blossoms, Hokkaido Scallop, black truffles

This dish made me feel guilty that I do not stuff my zucchini blossoms

Washington Troll King Salmon, Pacific Northwest Porcini, Cucumber, Sorrel Emulsion, Bottarga Breadcrumbs

Everyone at the table wanted bread to soak up the Sorrel Emulsion.

No one wanted to risk being ostracized and ejected for licking the plate.  

Wild Alaskan Halibut, Chorizo, Preserved Lemon, Chipotle, Crevette Grise, Roasted Tomato Slew

White Asparagus, Morel Mushrooms, Parmesan, Green Garlic Sabayon

Confession:  Asparagus is one of my least favorite vegetables, but I loved this dish.  Everyone did.

So don't be surprised if Chef Laurent surprises you!  I'd be more surprised if he didn't!

Hudson Valley Foie Gras, Smoked Eel, Smoked Steelhead Caviar

Oh, Jean-Louis Palladin, I know you'd love this dish!  

Dry-Aged Hangar Steak, Roasted Shallots, Passion Fruit, Roasted Carrots, Spinach Espuma,

Confession:  I didn't know the word Espuma was either, but my advice; Eat first, look it up later.  

Espuma = Foam.

More, please.

Duck breast, sweet peas and watercress coulis, potato and Comte ravioli, apricot

Make sure you taste the truffle honey!

Chocolate Marquise, Cherry Compote w/Star Anise, Saffron Orange Ice Cream, Cherry Gel

I couldn't get enough of the saffron orange ice cream.  Ice cream and gelato are my weaknesses.

Remember, you don't have to eat with your eyes only.  Treat yourself.  Or, find someone to treat you because life too short and you deserve it.  One of the guests that dined at our table was gifted this feast as her Mother's Day gift.   The wine pairings are exquisite and also leave you wanting more.

Merci beaucoup, Chef Laurent Quenioux!  

California Dreaming

Helene Henderson defines her Malibu Farm as a home, a community, and a desire to live local and eat local.   As she describes all the animals, fruit trees, bees, beach -- you will pine to live there.   The photos are beautiful, vibrant and warm, evoking the casual, friendly and approachable attitude of Malibu and beach culture.   

Likewise, the recipes are user-friendly and inviting at the same time.   Their emphasis on fresh and local means most of these ingredients are easy to find, and many of the dishes are healthy.   Even though they raise pigs and chickens, they are not vegetarian or vegan.   Henderson doesn't eat meat, but she offers some mouthwatering red meat recipes.  

If you've ever struggled to cut up a kabocha squash, you'll love her tip to boil the squash for five minutes to make it easier to cut open.   What a life/hand saver!   I can't wait to try her recipe for basil ice cream.  Now, if Henderson only had some tips on how I can afford to buy some real estate in Malibu....I'd love to have my own farm.   Until then, Malibu Farm is the next best thing.  

I received this book from Blogging for Books in exchange for my honest review.   

Good to the Bone

BRODO

a bone broth cookbook

Marco Canora reports that Brodo sells more 40 to 50 gallons of hot broth every day and 50-80 quart jars of frozen broth.   Where is this demand coming from?

Well, I never met anyone who didn't want to live a healthier life.  Most people just don't know how, or equate healthy with bland.   We need to be shown the light, the way.  Enter Canora who says his broth is a nutritious and delicious alternative to that umpteeth cup of coffee.   These mugs of wellness offer a multitude of benefits including healthier hair, gut, skin, and reduced joint pain and inflammation.

So the question is how long do these broths take to make a home?  Luckily Canora busts the myth that you will be simmering broth for days.  Make that hours.  The recipes are simple, but time consuming.  The key is getting the best bones you can.  His hearth broth and golden chicken broth simmer for 3 to 5 hours.  The grass fed beef broth, veal broth and duck broth simmer for 12-16 hours.  No wonder people are lining up at Brodo's window.  You need time, but the good news is your health is worth the investment and these broths are good to the bone.   Also, these recipes yield large quantities and can last up to 6 months in your freezer. 

I received this book from Blogging for Books in exchange for my honest review.

Spice it Up!

Indian Family Kitchen

Classic Dishes for a New Generation

by Anjali Pathak

When I used to live in the East Village, NYC, I lived walking distance to "Curry Row."  You'd walk by, minding your own worries of the day, and the spicy flavorful aromas wafting through the air would beckon you.   Ease your mind and nourish your body with hope.   I didn't know much beyond the basics of tandoori this, vindaloo that so I made a point of trying a different restaurant each time.  

I rarely cook Indian food at home because I don't know how, or where to start.  Anjali Pathak to the rescue.  The photos are colorful, mouthwatering and bold.  I love her kitchen shortcuts and "My Secret" tips as we all have those days where we need cooking to be a cool summer breeze.  This cookbook is not for timid or bland palates.   Most of the recipes call for a liberal use of spice.  A few ingredients like curry leaves are hard to find, but most can be found at your local supermarket.

I received this book from Blogging for Books in exchange for an honest review.

Koreatown

Koreatown is more than a cookbook.  Sure, there are plenty of recipes including recipes for those tasty banchan you can never get enough of.  Finally, I make that killer potato salad because I know the secret is to use some Biofeel or Yakuit yogurt drink.

But it's also a travelogue.  I now know where I must eat next in Atlanta, New York, Chicago. Heirloom  Market BBQ, save me a brisket!  There's a section where guest chefs like Hugh Acheson, Edward Kim, Vinny Dotolo and Jon Shook, Paul Qui, and Eric Ripert contribute a favorite recipe with Korean flavors.  You see how Korean food is expansive and inclusive.    There's a section on drinks and sweets.   I especially enjoyed learning more about makgeolli, a drink I first sampled at Madangsui in NYC.

There are interludes where famous people like Jonathan Gold, Adam Johnson, Andrew Zimmern and Andy Milonakis weigh in and share their passions for Korean food.   A lot of name dropping as if that enhances the pleasure of experiencing Korean cuisine.

Laughed when I read the tips on "how not to piss off your neighbors"   Every once in a while, the power goes out and neighbors offer space in their refrigerator.  They love it because I have Asian refrigerator -- a syndrome where every nook and cranny in my refrigerator is jam-packed -- and I share my goodies.  In the interest of keeping my neighbors friends, however, I'm always afraid to hand over the kimchi and fermented foods b/c of the odors.  

Here's my kimchi marinade

Three containers of hot Persian cucumbers.

This book is for anyone interested in Korean food.  Everyone will learn something from this book.  Now for the disclosure:  I received this book from Blogging for Books in exchange for an honest review.

iHeart Your Heart

Love your heart, and your heart will love you back.  The American Heart Association has just released its 5th edition cookbook (Formerly titled American Heart Association Low-Fat Low- Cholesterol Cookbook) to help you eat and live well.  

Healthy Fats, Low Cholesterol Cookbook offers you healthier versions of your favorite comfort foods without sacrificing taste.   For example, instead of a pastry crust for that chicken pot pie, the AHA suggests mashed potatoes.  Broiling the eggplant for eggplant parm and using some tofu and egg whites to supplement the low-fat cheese increases the protein and reduces the fat.  For those of you with a sweet tooth, no worries, you will find recipes for desserts that hit all the sweet notes.  Desserts like chocolate mini-cheesecakes, banana foster plus, strawberries romanoff.  

This cookbook also includes several helpful appendices.  One is on healthy cooking strategies emphasizing high flavor and low fat.  Another is one healthy shopping strategies and gives tips on how to read labels.  Other appendices include recognizing risk factors and warning signs. And of course, since most of us dine out now and then, the appendix on healthy dining out strategies is most appreciated.

Eating well is easier than ever with this updated cookbook.  Each recipe lists per serving nutrition so you can fully commit to a lifestyle that helps you live long and prosper.

I received this cookbook from Blogging for Books in exchange for my honest review.

Year of the Dumpling

HAPPY CHINESE NEW YEAR

We're coming up that time of year again.  That time of year where I roll up my sleeves and make potstickers.   Living in Southern California, it's easy to find delicious dumplings in the San Gabriel Valley.  There are so many wonderful dumpling houses like Mama Lu's, Din Tai Fung, JJ Dumpling, et al that offer a great variety of dumplings -- pork, fish, shrimp, chicken, vegetarian -- and let's face it, many of us are overworked and over-scheduled.

Is it worth taking time to make hand fill and hand wrap dumplings when there are so many other good causes at stake?   Recently my father in law fell and was hospitalized.   We are at wit's end and feeling helpless.  Praying and hoping for a diagnosis, a treatment, positive news.   My mother in law called and said she had a very important question for me.  Her tone scared me a little since she doesn't often preface her questions with such a statement.

What is your recipe for the simplest beef stew?

A smile of relief.   Alas, there was something I could do.

Food is important.

Yes, homemade dumplings are still worth making at least once a year.  Even if it takes less time to devour them than to shop, mix, wrap and cook them.

Dumplings are like meatballs.  Everyone has their favorite fillings and an opinion on how thick the dough should be.   Me, I like variety so I often change it up.

This year I made pork shrimp chive shitake mushroom mixture.

1 lb ground pork
1 lb shrimp
a bunch of garlic chives
2 medium to large shitake mushrooms
garlic
ginger
soy sauce
sesame oil

I bought gyoza wrappers from H.K Market.
Pan-fried on one side.
Add water, steam to finish.

And of course, as the chef, I have do a taste test.

Happy Chinese New Year!  This is the year of the monkey.  Gong Xi Fa Cai!

Camino Real

This is Camino

where the chef/owners have definite opinions and are purists.  Only and always organic.   If something is too expensive, do without it.  When trying burdock for the first time, the chef refused to "google," preferring to discover the joys of burdock by trial and error.   Nothing is wasted.

Enjoyed reading about fried farro as a healthier substitution for fried rice.  I can't cook in a whole open fire -- no facilities.  Like Moore and Hopelain, I too have more of a figleaf tree than a fig tree (varmint! drought) so it is nice to find some recipes where I can grill the fig leaves.  The photographs are inviting and their strong point of view inspires new ideas.

Not sure I'll make many of these recipes.  You'll definitely want to eat at the restaurant after reading this cookbook.  The chef/owners are committed to doing their best to please your palate and feed your soul.

I received this book from Blogging for Books in exchange for my honest review.

Michael Symon 5 in 5

I was excited to review Michael Symon's 5 in 5 for a number of reasons.  One, his pain is my pain.   He is a born and bred Clevelander; I grew up in Akron, Ohio.  We both root, pray and suffer for the Cleveland Browns.

Two, I love his infectious laugh.

Three, whenever I perform in the Akron Cleveland area, or have a show going on there, I do my best to eat in at least one of Michael Symon's restaurants.   Why?  It's a tradition ever since opening night of JUNK BONDS at Cleveland Public Theater.   The artistic director then, Jim Levin, treated me to a wonderful meal to celebrate a successful run.

Last but not least, a number of friends lately have asked me to recommend some easy but tasty cookbooks.   With a title 5 in 5, I thought I have to recommend my "homeboy" if at all possible.

The book is divided by seasons + holiday.  The holidays section is probably my favorite because it such an intense time of family friends and food that I need more "easy but tasty" recipes.  Not too easy that it looks like you don't care -- believe me, when you're a home chef, expectations rise -- and not too difficult that you're stuck in kitchen hell.

None of the recipes in this book are difficult.  The ingredients are easy to find, the steps are simple and easy to follow, and there are plenty of photographs to drool over.   It's going to be controversial here in CA where avocado is king, but I may have to try Symon's Spring pea "guacamole" with grilled bread and radish.

I'm happy to report this book lives up to its name.  5 Easy Steps or Less.  Five fresh ingredients which you can cook in five minutes or less.  Finally a book that can help you meet your new year's resolution to cook more.  Highly recommended for the beginning cook.

In full disclosure, I received this book from Blogging for Books in exchange for my honest review.