Happy Days with the Naked Chef, and now have my eyes on his latest cookbook Jamie's Food Revolution, which I was able to thumb through on a recent visit to my sister's house. I am all about "simple, delicious, affordable meals" these days, and this was one of those books where I wanted to dog-ear almost every page. Each recipe seemed to speak to me, a busy mom on a budget, but could easily speak to any recent college grad or simple home cook. Jamie draws inspiration from all cultures to give recipes for everything from curries to roasts, and I want to try just about every one from this book.
I've mentioned my new favorite cooking blog, Dinner: A Love Story, here before, but I am so smitten with the blog and the book forthcoming from its author and her fellow former Cookie Magazine editors, that I must mention it again. If Time for Dinner is even half as good as the blog, it will be your go to cookbook every night of the week. Family dinner is what life is all about, and these ladies aim to make it happen every night, without a nervous breakdown on the way... picky eaters, packed schedules and impatient toddlers will not deter them. If you have a young family or are looking for a fun gift for a friend who does, I am not afraid to recommend this book without having seen it firsthand. Anything touched by Cookie gets an automatic endorsement from me!
Finally, over the weekend I was having a conversation with one of our great foodie friends about all the things we plan to cook this winter, and he reminded me about a book called All About Braising. Although it is not on my shelves, I've known about this book for awhile, as in a past life I waited tables at a restaurant where we did a book party with the author, and the whole to-die-for menu was right out of the book. With our current lifestyle, braising suits us perfectly... I love the idea of sticking something in the oven on a Sunday morning, going out and playing in the snow and doing our thing all day, and returning to something tender, succulent, and incredibly low-maintenance for dinner, straight out of a long, slow braise in the oven. It is so on.
What's your favorite cookbook?