Cookbook Reviews - Daily Food - The Austin Chronicle

The Daily Cookie

Christmas was an obvious time to start thinking of cookie recipes, but what about the other 364 days of the year? Austin baking blogger Anna Ginsberg has you covered in her first book, The Daily Cookie - 365 Tempting Treats for the Sweetest Year of Your Life.

2:00PM Wed. Jan. 2, 2013, Amy Kritzer Read More | Comment »

Book Review: 'Learn To Cook' by Hilah Johnson

Written in her signature down-to-earth lingo, Hilah Johnson's Learn To Cook: A Down and Dirty Guide to Cooking (For People Who Never Learned How) (Hilah Cooking, 308 pp., $20) is a good beginner's guide to cooking and a great gift for the drive-thru addict in your life.

4:19PM Wed. Dec. 19, 2012, Jessi Cape Read More | Comment »

The Kosher Baker

Those who keep a kosher kitchen know the challenge of creating parve (dairy-free) desserts to eat with juicy briskets or herb-roasted chicken. In accordance with the Jewish commandment not to mix milk with meat, these desserts cannot have cream, milk, or beloved butter. Delicious cookies, bar, or pies without butter? Is it possible?

3:39PM Tue. Nov. 13, 2012, Amy Kritzer Read More | Comment »

TODAY'S EVENTS

Sweet Pill, Zeta, Equipment

Parish

Concert in the Dark: Full Moon edition w/ Will Taylor & Ryan Murphy (the Beatles tribute) at ATX Unplugged

Friends Trivia
at Waterloo Ice House

MUSIC | MOVIES | ARTS | COMMUNITY

The Dirt Candy Cookbook

Vegetarian? Um … no?

12:38PM Thu. Nov. 8, 2012, Wayne Alan Brenner Read More | Comment »

'La Cocina Mexicana: Many Cultures, One Cuisine'

Award-winning cookbook author Marilyn Tausend has explored the culinary diversity of Mexico for more than thirty years. The author's wealth of knowledge and experience are reflected in a collection of recipes that illuminate the various ethnic and cultural roots of Mexico's amazing cuisine.

8:00AM Thu. Oct. 4, 2012, Virginia B. Wood Read More | Comment »

Cookbook review: Baked Elements

Matt Lewis and Renato Poliafito are the owners of Baked, a popular artisan bakery in the Red Hook neighborhood of Brooklyn. Their third cookbook, Baked Elements (Stewart, Tabori, & Chang, $32.50, ppg. 224), offers delectable recipes featuring their ten favorite ingredients. These guys are bakers after my own heart.

12:19PM Fri. Sep. 14, 2012, Virginia B. Wood Read More | Comment »

Rockin' Rolls

It's awfully hard to screw up cinnamon rolls. But in her latest book, I Love Cinnamon Rolls!, BBQ Queen Judith Fertig proves that while there may not be a single way to do cinnamon rolls wrong, there's a helluva lot more ways to do them right than you might have thought.

1:11PM Wed. Sep. 12, 2012, Monica Riese Read More | Comment »

Review: Preserving: the Canning and Freezing Guide for All Seasons

Pat Crocker's Preserving: The Canning and Freezing Guide for All Seasons (Wm. Morrow, $30, 552pp) is not your grandma's little blue staple-bound pamphlet of jam recipes. It's a five pound, visually stunning, modern behemoth worthy of putting a sag in any home canner's reference shelf.

12:01PM Tue. Sep. 11, 2012, Kenny Pailes Read More | Comment »

'Charred & Scruffed' Review

Charred and Scruffed
by Adam Perry Lang, with Peter Kaminsky
Artisan, 280 pp, $24.95

1:51PM Wed. Jun. 6, 2012, Mick Vann Read More | Comment »

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