I generally dislike beer, but there are a few special exceptions:
1. Duvel Belgian Golden Ale
Light, smooth, aromatic, and (unsurprisingly) Belgian. Goes with virtually any food.
2. Lindeman Kriek Lambic
Exceptionally sweet and full-bodied at once; radiant color. I'm partial to the cherry variety.
3. Harviestoun Ola Dubh
Aged in a whiskey cask, it reminds me of the lovechild of a good wine meeting a good beer.
4. Leinenkugel Berry Weiss
An excellent, sweet brew widely available for an affordable price.
Saturday, December 26, 2009
Sunday, October 18, 2009
Kind Of Blue(berry) cupcakes
In honor of my favorite album: Miles Davis' "Kind Of Blue". I baked these for Iron Cupcake's Music challenge. They're maple-rum cupcakes with blueberry mousse and blueberry compote.
They're highly-scented, decadent, brightly colored, and messy!
All recipes are adapted from Isa Chandra Moskowitz's cookbook "Vegan Cupcakes Take Over The World".
Sunday, August 16, 2009
My Favorite Cook Books
I'm considering getting rid of all of my cook books, with the exception of these four...
1. How To Cook Everything
by Mark Bittman
As its title promises, this book really does tell you how to cook everything. (Well, everything that's edible, of course!)
Mark introduces each food with plenty of knowledge, handling experience, and error-avoiding advice (i.e., oil doesn't help pasta cook better.). He also covers basic techniques, along with more advanced processes for the brave and/or experienced. Paired with simple illustrations, you're getting a quality education in basic cooking.
This should be named "How To Cook Everything The Best Way Possible", in my opinion. Mark only goes into techniques that yield the best results. For example, if he doesn't like a specific food to be cooked in an oven, he's not going to tell you how.
In this book, you learn a lot about cooking not only by what he involves (perfectly), but also by what he omits (intentionally).
Also: there is a How To Cook Everything Vegetarian edition. I'm curious to check this one out...
2. The Flavor Bible
by Karen Page and Andrew Dornenburg
This cook book doesn't center on recipes at all! This is why it kicks so much ass.
Given, there are a few (enticing-looking) recipes sprinkled here or there, but its main focus is the listing of ingredients and their flavor counterparts. For example, blueberries go well with cinnamon; Scotch sits well with ginger; tomatoes pair with basil, etc.
The flavor lists allow freedom to develop your own concoctions with a high chance of creating something satisfying, and maybe, surprising. Sometimes, flavors take on an entirely new life when combined together, reminiscent of their solo performances.
It's also a great way to combine your known favorite flavors with seemingly strange suggestions.
I'm almost brave enough to try their recommendation of basil with watermelon...
3. How It All Vegan
by Sarah Kramer and Tanya Barnard
This is an old favorite I return to again and again. These women are not professional chefs (that I am aware of), but this is exactly why the book succeeds so well.
The recipes are satisfying, creative, aptly named, sincerely introduced, and credited from a collection of different sources; family, friends, co-workers, fans, themselves.
The writing is friendly and humorous, the 1950's kitsch style is cute, the thoughts are sincere, and the suggestions are helpful. This book is the equivalent of going to a punk girl's kitchen and receiving the best recipes she's meticulously developed on her own, generously given away on index cards smudged with turmeric stains and old cake batter.
4. Vegan Cupcakes Take Over The World
by Isa Chandra Moskowitz
If you want to learn how to make cupcakes perfectly, then pick up a copy of this. Isa has cupcake-making down to a science, making it virtually impossible for us to mess up, as long as we listen to her.
She includes plenty of advice (i.e., lightly spray your cupcake liners) and a Frequently Asked Questions section of sorts, detailing common problems and solutions. Her ingredient recommendations are spot on (i.e., quality extracts will take you far, bleached flour is pits) and her ideas are very creative and inspiring.
Finally... the recipes are delicious. The photos are straight-up food porn. Any cupcake enthusiast, vegan, or baker (regardless of their eating habits) would appreciate this book.
1. How To Cook Everythingby Mark Bittman
As its title promises, this book really does tell you how to cook everything. (Well, everything that's edible, of course!)
Mark introduces each food with plenty of knowledge, handling experience, and error-avoiding advice (i.e., oil doesn't help pasta cook better.). He also covers basic techniques, along with more advanced processes for the brave and/or experienced. Paired with simple illustrations, you're getting a quality education in basic cooking.
This should be named "How To Cook Everything The Best Way Possible", in my opinion. Mark only goes into techniques that yield the best results. For example, if he doesn't like a specific food to be cooked in an oven, he's not going to tell you how.
In this book, you learn a lot about cooking not only by what he involves (perfectly), but also by what he omits (intentionally).
Also: there is a How To Cook Everything Vegetarian edition. I'm curious to check this one out...
2. The Flavor Bibleby Karen Page and Andrew Dornenburg
This cook book doesn't center on recipes at all! This is why it kicks so much ass.
Given, there are a few (enticing-looking) recipes sprinkled here or there, but its main focus is the listing of ingredients and their flavor counterparts. For example, blueberries go well with cinnamon; Scotch sits well with ginger; tomatoes pair with basil, etc.
The flavor lists allow freedom to develop your own concoctions with a high chance of creating something satisfying, and maybe, surprising. Sometimes, flavors take on an entirely new life when combined together, reminiscent of their solo performances.
It's also a great way to combine your known favorite flavors with seemingly strange suggestions.
I'm almost brave enough to try their recommendation of basil with watermelon...
3. How It All Veganby Sarah Kramer and Tanya Barnard
This is an old favorite I return to again and again. These women are not professional chefs (that I am aware of), but this is exactly why the book succeeds so well.
The recipes are satisfying, creative, aptly named, sincerely introduced, and credited from a collection of different sources; family, friends, co-workers, fans, themselves.
The writing is friendly and humorous, the 1950's kitsch style is cute, the thoughts are sincere, and the suggestions are helpful. This book is the equivalent of going to a punk girl's kitchen and receiving the best recipes she's meticulously developed on her own, generously given away on index cards smudged with turmeric stains and old cake batter.
4. Vegan Cupcakes Take Over The World
by Isa Chandra Moskowitz
If you want to learn how to make cupcakes perfectly, then pick up a copy of this. Isa has cupcake-making down to a science, making it virtually impossible for us to mess up, as long as we listen to her.
She includes plenty of advice (i.e., lightly spray your cupcake liners) and a Frequently Asked Questions section of sorts, detailing common problems and solutions. Her ingredient recommendations are spot on (i.e., quality extracts will take you far, bleached flour is pits) and her ideas are very creative and inspiring.
Finally... the recipes are delicious. The photos are straight-up food porn. Any cupcake enthusiast, vegan, or baker (regardless of their eating habits) would appreciate this book.
Wednesday, July 29, 2009
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