FF thanks you!
Cecilia Hae-Jin Lee: Eating Korean
I would place this cookbook in my top 10 of all time. The recipes are delicious and each section is packed with the best of Korean home cooking. The stories are wonderful, too. Highly recommend.
Angelo M. Pellegrini: The Unprejudiced Palate
My favorite food-writer by far. A big thanks to childbearinghipster for turning me on to his writing. So inspiring. Start a garden and eat from it!
Irma S. Rombauer: The Joy of Cooking
(not the "All New", the old school one) I don't so much like this for main dish and salad recipes as for baked goods, sauces, and jams. I have my mother's copy, and when I was about 12, my favorite thing to do was to make tea sandwiches from this cookbook. Every weekend I'd make a couple of different kinds until I worked my way through all the spreads and fillings. A good basic cookbook.
Jacques Pepin: Jacques Pepin's Complete Techniques
This man has been teaching me to cook (on TV) since I was 9 years old. My Saturday mornings forever have been spent watching him on Public Television. I love him like he was one of my family.
Peter Berley: The Modern Vegetarian Kitchen
My most favorite veggie cookbook, and definitely in my Top 20 cookbooks list.
Anthony Bourdain: Les Halles Cookbook
O how I love this man.
Michael Ruhlman: The Making of a Chef
Not a cookbook, but still a must-read for anyone interested in cooking, chefs, and restaurants like I am.
Jamie Oliver: Jamie's Kitchen
The best of the Naked Chef bunch, IMO.
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On Saturday, Bunny and I baked Hamantashen in celebration of Purim. Here they are about to go into the oven:
And here they are, ready to eat!
The best part about this recipe (click link above) is that you can do it in two parts. Kids have short attention spans so it's nice to able to make the dough one day and then roll it out and shape the cookies the next.
The comments to this entry are closed.
Ive been so lax I made this very same recipe and the pictures are sitting in my digital waiting for m to upload to my cooking blog. WHat kind of jam did you use? I did strawberry and raspberry but next go around i want to use blackberry and blueberry
Posted by: fidget | April 22, 2006 at 08:31 PM
Ohhh yours looks so perfect after baking!! Any secrets? Do you always refrigerate the dough for a full 24 hrs? I usually refrigerate for only a couple of hours. Maybe that's the difference. Either way, I'm jealous ;-)
Here's my GO TO RECIPE though, in case all else fails.
Happy Purim.
Posted by: Natalie | February 03, 2010 at 09:19 AM
The other day I made some oatmeal cookies and, in defiance of the
package's instructions to "wait until they're completely cool," ate
them warm.
Now I have dried oatmeal stuck on the back of my teeth. I had not
known this was possible.
Toothbrushes are in vain. Toothpicks break.
Short of having to go down to the dentist and have him clean my teeth
with a chisel, how can I get the dried oatmeal gunk unstuck from my
teeth without also removing the enamel from same?
Posted by: buy viagra | April 21, 2010 at 06:49 AM