Food Gifts: 150+ irresistible recipes for crafting personalized presents by America's Test Kitchen
I love to give food gifts and so I was excited to check out this new book. The author does a great job of breaking down different types of food gifts and unique/interesting ways to present them. I really like all the color photos of different types of food gifts and packaging ideas. But I was surprised how many of the food gifts were things that needed to be refrigerated or needed to be eaten right away. I guess I like giving food gifts that DON'T necessarily need to be eaten right away. And if something needs to be refrigerated then it kind of defeats the purpose of the cool packaging/gift basket if you give it to someone and they immediately need to refrigerate it. The author does give a lot of recipes and again lots of great color photos, but I would have liked to have seen more preserved/canned items or gifts that didn't need to be refrigerated.
Cured: cooking with ferments, pickles, preserves, and more by Steve McHugh
This is a unique cookbook in that the focus is on curing/preserving food and then how to use those preserved foods in a variety of recipes. There are 8 chapters that each focus on a type of preserving - acid, ice, dry, sugar, fat, cure, ferment, and smoke. Each chapter starts with describing that type of preserving and gives a few base recipes and then several recipes using that base/ingredient. At the end is a page discussing charcuterie boards and also canning. Overall, I thought this was a really unique and interesting cookbook and there were a few recipes I'd like to try.
The author is from Canada but her family lived in Paris, France twice while she was growing up. The first time early enough that she learned French. As an adult Jackson decided to move back to Paris. She ended up working as an English translator for the Cordon Bleu cooking school. She eventually moved to Nice and opened her own cooking school for tourists. In this cookbook she focuses on Nicoise cooking with recipes organized by seasons. There were a few recipes I wanted to try and her descriptions of Nice definitely make you want to go and visit it in person.
Pizza Night: deliciously doable recipes for pizza and salad by Alexandra Stafford
The cookbook is all about pizza. There are several pages at the beginning that talk about ingredients, pizza cooking tools, several dough recipes (including a gluten free one), and recipes for sauces, spreads, and dressings. Then the rest of the recipes are organized by season and include both pizza and salad recipes. I've never seen a pizza cookbook organized by season so I really liked that. There were a few recipes I'd like to try and overall this is a very thorough pizza cookbook.
Love Language of the South by Stacy Lyn Harris
I'm a Southerner and I LOVE Southern food. So I always check out new Southern cookbooks. I wasn't familiar with Stacy Lyn Harris or her TV show The Sporting Chef before checking out this cookbook. Overall, I was not impressed. There is an introduction to each section talking about the kind of recipes included and then again throughout the recipes there are more "letters" about various Southern things. I felt like the recipes were organized in a weird way that wasn't cohesive. I also felt like there was too much other writing included throughout the book. I like having an introduction with memories/discussion/whatever before a chapter of recipes but there was just a LOT in this book and it felt very random. I also felt like there were a LOT of pictures of the author all dolled up in hunting gear or tailgating - places where you likely wouldn't be all dolled up. Again, pictures of the author and/or family are normal in this type of cookbook but it was just too much. None of the recipes jumped out as something I want to try and honestly I was just kind of turned off overall. This felt like a fake homage to the South. I love the title of this book and feel that food is the love language of the South but this book didn't deliver in my opinion.
The Heirloomed Kitchen by Ashley Schoenith
Ashley Schoenith grew up in the South eating homemade, from-scratch food and that's still how she prefers to feed her family today. In this cookbook she gives some of the heirloom recipes that have been passed down from the cooks in her family. In the Introduction she gives some tips on "kitchen essentials" for tools you'll need in the kitchen. She also includes "Heirloomed kitchen basics" with instructions on how to flour a cake pan, separate an egg, etc. - I thought that was a very helpful section especially for beginner cooks. Then she gets into the recipes that are divided by type - breakfast, appetizers, main dishes, side dishes, etc. She also includes 2 chapters on desserts, one on cocktails and drinks, and one on sauces and condiments. There are plenty of Southern favorites like fried okra, deviled eggs, pimento cheese, and red velvet cake. I do agree with one review I read that the photos are tinted in an odd way that make a lot of the pictures have a slight brownish tint and don't always make the food look as appealing as it could. Overall, this was a solid, Southern cookbook and there were a couple recipes I'd like to try.