from The Only Way to Make Bread A classic yeasted bread roll eaten in the Philippines, these little gems are soft, fluffy and airy and are often eaten for breakfast. You can add your own fillings like ube (purple yam), yema (a sweet Filipino confectionery made of sugar, egg yolk and milk) and cheese. Ingredients […]
Where culinary literature often celebrates the indulgent and decadent, Renée Kohlman’s Vegetables: A Love Story in Recipes emerges as a refreshing ode to the beauty and bounty of the plant kingdom. As a passionate food enthusiast and an advocate for wholesome eating, I couldn’t resist delving into this cookbook that promised to make vegetables the
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What a delightful concept for a children’s book! The Only Way to Make Bread by Cristina Quintero is a heartwarming exploration of the diverse world of bread-making, celebrating its various forms, flavors, and the personal touch each baker brings to the process. The book aims to introduce young readers to the joy and versatility of
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Eric Fan, the acclaimed author and illustrator known for his distinctive and captivating style, has once again woven a mesmerizing story that transcends the boundaries of age and imagination. Night Lunch is a delightful picture book that takes readers on a whimsical journey through the enchanting world of the night. https://www.thefanbrothers.com/ In Night Lunch, Eric
As a champion of Nova Scotia cooking, celebrated Halifax chef Craig Flinn’s passion is to seek out, taste, cook, and share the very best locally sourced foods. The recipes are updated, contemporary versions of flavourful Maritime classics organized by season. Based on fresh, local, plentiful produce, these are dishes that Maritimers and visitors alike will
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From the imagination of two acclaimed picture book creators, Eric Fan and Dena Seifereling together for the first time, bring this dreamlike magical ode to Victorian lunch wagons. Evoking the sounds, sights, smells and tastes of the city at night, Night Lunch reveals how empathy and kindness as well as dignity and gratitude can be found —
from Night Lunch If I’m feeling ambitious, I’ll go for spaghetti aglio e olio e pepperoncino. I had a recipe book long ago, and the description of this pasta in it always stayed with me. It was something like: In Italy, an elegant host will prepare this simple pasta for his guests after the opera or
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from Out of New Nova Scotia Kitchens I began making Christmas plum pudding – my father’s favourite dessert of the entire year – after returning home from my apprenticeship in England where it is the single most important ritual at the holiday table. Thinking I should be able to make a killer “pud” I took
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Nestled in the heart of Atlantic Canada lies a culinary treasure trove waiting to be explored, and Craig Flinn’s Out of New Nova Scotia Kitchens offers an enticing invitation into this gastronomic world. As a celebration of Nova Scotia’s diverse culinary heritage, this cookbook is a delightful narrative of flavors, stories, and traditions that captivate
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Jam-packed with 75 simple and delicious recipes, entertaining ideas, menu inspirations, and so much more, Kim Kushner’s latest book, The Modern Table, presents kosher cuisine in a fresh, contemporary light. Whether you’re preparing a casual midweek dinner or a full-on Shabbat feast, this beautiful cookbook will help make every get-together special. $40 https://shop.figure1publishing.com/products/modern-table NO PURCHASE NECESSARY TO
