Genius is 1% inspiration & 100% tasty.

Genius.  It's a lofty word, a high expectation for any cookbook.  Food52, one of my beloved sites for all things culinary can swing it.  They know a thing or two about what constitutes a genius recipe, so much so that they filled a whole delicious book full of them.

Bread that requires no kneading, was my first pick amongst the mouth-watering choices found here.  It was a new discovery, to find a slow fermenting dough that didn't require multiple rises, albeit very watery.  I would recommend adding less water than this recipe suggests, but yet it still managed to "rise" to the occasion of turning out bakery quality.

Another stroke of pure genius is the hummus, a huge favorite of mine from Yotam Ottolenghi, author of a number of amazing cookbooks such as Jerusalem, Plenty and Plenty More.  Having made his hummus recipe for countless parties and for indulging on my own, I can attest that the inclusion of this recipe gives Food52's cookbook total genius level bragging rights.

No matter how many years of experience cooking we have, it's always reassuring to have a solid set of recipes within our repertoire.  Eliminating the risk of a flop that could require ordering pizza, this set of hits will keep you looking ahead to what else you can tackle, and may even try or the first time to serve at your next dinner party.

This book was received from the Blogging for Books program in exchange for review.

Getting Your Masters in Pastalogy

Pastalogy, the new major for those who aren't afraid of the infamous g word that ends in -luten.  Marc Vetri's Mastering Pasta is a beautiful throwback to the simple, or not so simple art form of flour meeting water and egg to develop into one of my favorite carbs.

Having dabbled into the world of making my own gnocchis, I was thrilled to see a whole chapter dedicated to those pillowy soft bites of heaven.  He even tinkers with non-potato gnocchi, bringing squash into the fold, a creative twist that sounds well worth attempting in your kitchen.

In addition to gnocchis and fresh pastas, this guide to all things deliciously homemade and Italian gives you the inside edge on perfecting risottos, as well as making your own broth (a.k.a. brodo) along with other knockout sauces to adorn the homemade delicacies strewn across the pages of Mastering Pasta.

Turning inspiration into reality just involves hunting down some tipo 00 flour, or perhaps a little semolina, and selecting a page out Vetri's arsenal.

This book was received from the Blogging for Books program in exchange for review.

The Healthy Mind (starts with what's on your plate)

As a huge fan of all things that manage to overlap in the tasty and healthy categories, The Healthy Mind Cookbook was a joyous addition to this blogger's collection.

The first three chapters delve into some fascinating areas that are typically not cookbook fare.  Firstly, we are presented with new knowledge on our brain chemistry and making mindful choices about healthy eating.  Once your neurons have been stimulated by the first chapter, we're led to the next -- a veritable catalog of "the culinary pharmacy" of various spices, herbs and produce.  Cardamom, I learned, is rich in a trifecta of minerals: potassium, calcium and magnesium.  The entire chapter covers such a wide gammut of foods you will appreciate in a new light.  The final "pre-recipes" chapter deals with the fun stuff, taste and flavor.

Unique to The Healthy Mind, is a whole section named "Dollops", and rightfully so, these are the powerhouses of flavor that will transform your great plates to amazing.  Minted chimichurri and the Pomegranate Olive Mint Salsa are both on the short list of MMDs (must make dollops, naturally).

Not to leave out the sweet toothed amongst us, Rebecca Katz covers the treats that both brain and body will approve -- Pumpkin Tart in a Cashew Crust & Meyer Lemon Pudding with Fresh Strawberries are two sweets that will need to be given a whirl.  As the weather slowly begins to warm from icy to mild breezes, lighter and nutritious plates have a confirmed place at our table.


This book was received from the Blogging for Books program in exchange for review.

the kitchn cookbook

When a blog is named "the kitchn", you can't help but think there's an unassuming, humble nature to those behind the advice dished out (pun so adorably intended).  A quick glimpse through the site and you are quickly surrounded by useful bits about food storage, making the best use of your ingredients to plan meals.  Essentially it's more than just recipes.

The same formula holds in this artfully composed cookbook.  It feels different from the traditional style that comes to mind when I think of the word cookbook.  I had to pore over the contents over a few sittings to be able to summarize what sets it apart in this regard -- accessibility.  You don't need to be the Culinary Institute's A+ pastry chef to successfully transform these pages into meals.  There is something soothing, warm and comforting about the mix of both recipes/ingredient guides and a sort of "kitchen-hacking" where you may find the sweet spot of organizing, designing or streamlining that special room known to some as "the kitchn".

This book was received from the Blogging for Books program in exchange for review.

Flour + Water = Gorgeous Pasta

Wonderland.  If I had to sum up what Flour + Water is in one word -- wonderland.  Of pasta.  To call this a cookbook would be to err on the simplistic side.

I attempted to make the Ravioli dough, referred to as "Rav dough" to add extra pasta cred.  It is a very exacting recipe, which calls for spritzing the dough with water to add the final balance of moisture.  Without a spray bottle on hand, my improvisation yielded a drier dough than I had experienced in prior pasta making sessions (i.e. not this recipe).  The precise nature of the recipes serve as a great learning experience which will undoubtedly improve your pasta making game.

Chef McNaughton of San Francisco's flour + water restaurant spent considerable time in Italy learning from the best on how to serve up gorgeous arrays of pasta shapes.  Tagliatelle, tortelloni, farfalle and many more grace the pages of over 70 creative dishes that showcase the magical metamorphosis of flour and water.


This book was received from the Blogging for Books program in exchange for review.


You're The Butter To My Bread

Peter Reinhart has build up a reputation for being a bread expert.  A bread baking expert -- not to be confused with being a master at something far more common, a master bread eater.

In his latest work, Bread Revolution tackles a gnawing guilty thought about bread -- is it healthy?  Sprouted grains are abundantly utilized throughout these glutenous (and non-glutenous) edible artisanal delights.

Sprinkled across its pages are guiding wisdoms in the form of Q&As.  "Can I substitute...." is one of my favorite questions for any recipe, and Reinhart knows I'm definitely not the only one.  Cooking is a far more safe zone for subs, in baking it's more tricky, better left to practice and expertise.

Inspiring & innovative are two of my marks of a resourceful cookbook - Bread Revolution has you covered like flour on a counter.  Sprouted wheat in bagels sounds like a challenge requiring lox at the finish line.  Save the rest of the wheat for sprouted croissants and the real challenge may be waiting until company arrives to share them. 



This book was received from the Blogging for Books program in exchange for review.