Spending my time with someone who works in cookbook writing and testing has made me look at books in a whole new way. My own experience with books made me appreciate the hard work that goes into the organization, but to see first-hand how much testing and skill goes into each recipe makes me have a whole new level of respect for cookbook authors. We’ve been so fortunate to see some gorgeous books come across our desk at work lately, so I thought I’d share some of my personal favorites that I plan to be cooking from over the holiday break. I tend to lean heavily on sweets, so many of these are dessert books (not sure if I should apologize or celebrate that fact) which I hope will still work for everyone. If not, we’ve got an in-depth post coming up tomorrow about a great new recipe book that celebrates the savory as much as the sweet. Happy cooking!
I decided that I wanted to go to “a city” when I received my degree in graphic design at a university in West Virginia. My senior year, I went to Chicago for a wedding, fell in love with it, and when I returned to school, got to work contacting the most respected design firms in Chicago. Eventually, I landed a 3-day-a-week contract gig for 3 months at a small boutique firm. I sold my truck, packed up my kitties, and used 80% of what was in my bank account to rent a small apartment in Chicago. From that point forward, momentum snowballed and over the course of 16 years, I was able to work for many of the firms I’d long admired.
If you’re anything like me, Halloween has a tendency of sneaking up on you like Freddie Kruegar in a nightmare. One minute, you’re installing your air conditioner in May and all of the sudden —BOOM— there are trick-or-treaters at your door. I have no idea how this keeps happening to me (early-onset dementia, perhaps?), but when October 31st rolls around, I often find myself sans-costume and sans-plans. So—if Halloween (two days away, you guys!) has snuck up on you this year, but you still want to get a little festive—don’t worry, y’all! Design*Sponge gotchu covered.
relaxed cooking in conjunction with curtis stone via Curtis Stone (Clarkson Potter Publishers). This is a well–rounded fruit—seafood–vegetable dominant tome, plus in this way perhaps could be discern as a complement to Martin’s book, one you’d utilize during the week for lighter fare. It is exactly because the title says—relaxed cooking. The recipes are extremely simple to create, with no exceptional techniques or ingredients needed = Watermelon with mint with lime, pan–fried calamari with roasted asparagus salad, crispy vegetable fritters, plus Greek doughnuts are only a few of the recipes which exemplify Stone’s relaxed cooking.
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