More Home Cooking: A Writer Returns to the Kitchen

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Author : Laurie Colwin
Genre : Cooking

Summary : More Home Cooking, like its predecessor, Home Cooking, is an expression of Laurie Colwin's lifelong passion for cuisine. In this delightful mix of recipes, advice, and anecdotes, she writes about often overlooked food items such as beets, pears, black beans, and chutney. With down-to-earth charm and wit, Colwin also discusses the many pleasures and problems of cooking at home in essays such as "Desserts That Quiver," "Turkey Angst," and "Catering on One Dollar a Head." As informative as it is entertaining, More Home Cooking is a delicious treat for anyone who loves to spend time in the kitchen.

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Author : Laurie Colwin
Genre : Cooking

Summary : With a new foreword by Deb Perelman of Smitten Kitchen, the triumphant sequel to Home Cooking by “a home cook, like you and me, whose charm and lack of pretension make her wonderfully human and a welcome companion as she chatters on about the small culinary accomplishments and discoveries that occur in her kitchen” (Chicago Tribune). Lucky readers in the 1970s and ’80s discovered Laurie Colwin’s urbane, witty fiction in The New Yorker, as well as her warm, engaging food writing in Gourmet magazine columns. More Home Cooking, the second collection of these columns, is an expression of Colwin’s lifelong passion for cuisine and offers a delightful mix of recipes, advice, and personal anecdotes from the kitchen and beyond. She muses over the many charms and challenges of cooking at home in timeless essays including “Desserts That Quiver,” “Real Food for Tots,” and “Catering on One Dollar a Head.” As informative as it is entertaining, and filled with Colwin’s trademark down-to-earth charm and wit, More Home Cooking is a rare treat for anyone who spends time in the kitchen and feels “like having a great conversation with someone that you love” (Samantha Bee).

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Author : Laurie Colwin
Genre : Cooking

Summary : Published for the first time in the UK, Laurie Colwin's much loved kitchen essays are perfect for fans of Nigella Lawson and Nigel Slater. Weaving together memories, recipes, and wild tales of years spent in the kitchen, Home Cooking is Laurie Colwin's manifesto on the joys of sharing food and entertaining. From the humble hot-plate of her one-room apartment to the crowded kitchens of bustling parties, Colwin regales us with tales of meals gone both magnificently well and disastrously wrong. Never before published in the UK, this is hilarious, personal and full of Colwin's hard-won expertise. Home Cooking will speak to the heart (and stomach) of any amateur cook, professional chef, or food lover. Praise for Laurie Colwin: 'Everything food writing should be: funny, profound, inspiring and unaffected' Nigella Lawson 'I have in my kitchen a book called Home Cooking. And, in between following the recipes for Extremely Easy Old-Fashioned Beef Stew or Estelle Colwin Snellenberg's Potato Pancakes, I would frequently sit down on a little stool in my kitchen and read through one of the essays in that book. I never read through Joy of Cooking, and I can read The Silver Palate Cookbook standing up, but I always sat down to read these' Anna Quindlen Laurie Colwin is the author of five novels - Happy All the Time, Family Happiness, Goodbye Without Leaving, A Big Storm Knocked It Over and Shine On, Bright and Dangerous Object - three collections of short stories - Passion and Affect, The Lone Pilgrim and Another Marvellous Thing - and two collections of essays, Home Cooking and More Home Cooking. Laurie Colwin died in 1992.

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Author : Laurie Colwin
Genre : Cooking

Summary : The author combines her writing skills with her love of cooking in a collection of essays on food and entertaining that discuss the challenges of being a working mother

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Author : Jenni Ferrari-Adler
Genre : Cooking

Summary : In this delightful and much buzzed-about essay collection, 26 food writers like Nora Ephron, Laurie Colwin, Jami Attenberg, Ann Patchett, and M. F. K. Fisher invite readers into their kitchens to reflect on the secret meals and recipes for one person that they relish when no one else is looking. Part solace, part celebration, part handbook, Alone in the Kitchen with an Eggplant offers a wealth of company, inspiration, and humor—and finally, solo recipes in these essays about food that require no division or subtraction, for readers of Gabrielle Hamilton's Blood, Bones & Butter and Tamar Adler's The Everlasting Meal. Featuring essays by: Steve Almond, Jonathan Ames, Jami Attenberg, Laura Calder, Mary Cantwell, Dan Chaon, Laurie Colwin, Laura Dave, Courtney Eldridge, Nora Ephron, Erin Ergenbright, M. F. K. Fisher, Colin Harrison, Marcella Hazan, Amanda Hesser, Holly Hughes, Jeremy Jackson, Rosa Jurjevics, Ben Karlin, Rattawut Lapcharoensap, Beverly Lowry, Haruki Murakami, Phoebe Nobles, Ann Patchett, Anneli Rufus and Paula Wolfert. View our feature on the essay collection Alone in the Kitchen with an Eggplant.

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Author : David Lebovitz
Genre : Cooking

Summary : A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

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Author : Nicolaus Balla
Genre : Cooking

Summary : Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.