Archive by Author

Chocolate Fondant from The Tanner Brothers’ ‘For Chocolate Lovers: From Truffles to Tiramisu (Small Book of Good Taste)’

Chris and James demonstrate the versatility of chocolate, one of the most coveted ingredients, from the sumptuous dark chocolate truffle cake to the innovative white chocolate and chili ice cream.   Ingredients:   125g plain chocolate, broken into pieces 125g unsalted butter, plus extra for greasing 4 free-range eggs 75g caster sugar 50g self-raising flour, […]


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Coconut Crunch from The Tanner Brother’s ‘For Chocolate Lovers: From Truffles to Tiramisu’

Chris and James demonstrate the versatility of chocolate, one of the most coveted ingredients, from the sumptuous dark chocolate truffle cake to the innovative white chocolate and chili ice cream.   Ingredients:   200g plain chocolate, broken into pieces 100g unsalted butter, cubed 350g condensed milk 250g grated coconut, toasted 200g dried glace cherries, chopped […]


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Mint Julep from Salvatore Calabrese’s ‘Classic Cocktails’

Salvatore Calabrese has complied a stylish and helpful cocktail book. The cookbook gives the history with really posh photographs of both ads and cocktails.   Ingredients:   4-5 fresh mint leaves 1 teaspoon superfine sugar 1 tablespoon cold water 1/4 cup Bourbon Crushed Ice   Directions:   Place 4-5 fresh mint leaves in a highball […]


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Belly of the Beast, Pig Candy from David Joachim’s ‘Fire It Up’

With more than 400 delicious recipes and 160 winning rubs, brines, marinades, and sauces, Fire It Up makes it easy for everyone to become a backyard grill master—no matter what’s on the menu.   Ingredients:   3 cups hardwood chips, such as hickory or fruitwood, soaked in water for 30 minutes 2 cups Pineapple Brine […]


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A Summery Salad from Laura Calder’s ‘French Food at Home’

You’ll be cooking French food in no time thanks to Laura Calder’s friendly and witty introductions to each of the recipes in her charming cookbook, French Food at Home.   Ingredients:   English Cucumber peeled and diced Very ripe Tomato seeded, and diced Roasted red pepper peeled, seeded, and diced 1 small purple Onion diced […]


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Saffron Risotto from Ferran Adria’s ‘Family Meal Cookbook’

The Family Meal is the first home cooking cookbook by the world’s greatest chef, Ferran Adria. It features nearly 100 delicious recipes by Ferran Adria that anyone can prepare, inspired by the dishes eaten every day by the staff at his legendary restaurant El Bulli, awarded World’s Best Restaurant five times.   Ingredients:   7¾ cups […]


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Roasted Garlic Guacamole with Help-Yourself Garnishes from Rick Bayless’s ‘Fiesta at Rick’s’

Whether you’re hosting a casual get-together with friends or throwing an outdoor shindig, no one can teach you the art of fiesta like Rick Bayless. With 150 recipes, Bayless offers you the key to unforgettable parties that will have guests clamoring for repeat invitations.   Ingredients:   For Guacamole   6 large cloves garlic, unpeeled […]


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Polenta with Mushroom Ragout from Jacques Pepin’s ‘Essential Pepin: More Than 700 All-Time Favorites from My Life in Food’

For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.   Ingredients:   Polenta 2 cups water 1/2 cup yellow cornmeal 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper   Mushroom Ragout 1 tablespoon […]


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Anchovy Toasts from Laura Calder’s ‘French Food at Home’

You’ll be cooking French food in no time thanks to Laura Calder’s friendly and witty introductions to each of the recipes in her charming cookbook, French Food at Home.   Ingredients:   110 g Butter softened Anchovy rinsed, drained and chopped 18 Slices Baguettes   Directions:   Preheat the oven 450°F/230°C.   Cream the butter […]


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Chimichurri Sauce from David Joachim’s ‘Fire It Up’

With more than 400 delicious recipes and 160 winning rubs, brines, marinades, and sauces, Fire It Up makes it easy for everyone to become a backyard grill master—no matter what’s on the menu.   Ingredients:   Best with veal, pork, chicken, turkey Makes about 2 cups 4 cups fresh flat-leaf parsley leaves and small stems […]


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