Skip to main content

Foodie Reads: On My Bookshelf

By

Just wanted to share the next four picks for one of my very favorite cooking groups: Cook the Books. Books + Cooking. You know I can't pass that up. Thankfully it's a bi-monthly foodie book club so I can relax a bit in case I'm having a busy month. I've included amazon links to the books in case you want to join the fun.*

Rachel of The Crispy Cook posted her invitation to the December-January pick - Sustenance and Desire: A Food Lover's Anthology of Sensuality and Humor by Bascove. Deadline is February 2nd.


Deb of Kahakai Kitchen selected our February-March selection. Comfort Me With Apples: More Adventures at the Table by Ruth Reichl. Deadline is March 30th.


Debra of Eliots Eats chose our April-May book - The Feast Nearby: How I lost my job, buried a marriage, and found my way by keeping chickens, foraging, preserving, bartering, and eating locally (all on $40 a week) by Robin Mather. Deadline is June 1st.


Our June-July 2015 book will be hosted by Simona of Briciole. The Wedding Bees: A Novel of Honey, Love, and Manners by Sarah-Kate Lynch. Deadline is August 3rd.


This will definitely keep me busy for awhile. I hope you'll join us for some great reading, cooking and community. Everyone is welcome to join in. The only requirement to join in the Cook the Books fun is to read the book and blog about it, including making a dish inspired by its pages.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the book or item of your choice.
Labels:

Comments

  1. A Day in the Life on the FarmJanuary 3, 2015 at 5:08 AM

    I am currently reading sustenance and desire albeit slowly. I, too, am glad that it is a bimonthly club.

    ReplyDelete
  2. Debra EliotseatsJanuary 4, 2015 at 1:29 AM

    Working on Bascove's, too, Wendy and Camilla. Am loving it and finding LOTS of inspiration. Time will fly and it will be time to post up soon!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more