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Entries tagged with 'books'

Cook the Book: Prawn and Rice Noodles, Chui Lee Luk's Last Supper

Serious Eats Adam Kuban Post a comment

My Last Supper takes the old "last bite on earth" game to the next level by asking that question of 50 of the world's best-known and most-loved chefs. Though beautifully photographed and almost more of a coffee-table book in size... More

Cook the Book: Shrimp in Crazy Water, Mario Batali's Last Supper

Serious Eats Adam Kuban 1 comment

My Last Supper takes the old "last bite on earth" game to the next level by asking that question of 50 of the world's best-known and most-loved chefs. Though beautifully photographed and almost more of a coffee-table book in size... More

Cook the Book: Potato Purée with Parsley

Serious Eats Adam Kuban Post a comment

This week's Cook the Book is Roast Chicken and Other Stories by Simon Hopkinson. If you haven't heard of Hopkinson, chances are you aren't English; in Britain, this book was voted the most useful cookbook ever by a group of... More

Cook the Book: Poached Salmon with Beurre Blanc

Serious Eats Adam Kuban 1 comment

This week's Cook the Book is Roast Chicken and Other Stories by Simon Hopkinson. If you haven't heard of Hopkinson, chances are you aren't English; in Britain, this book was voted the most useful cookbook ever by a group of... More

Cook the Book: Roast Leg of Lamb with Anchovy, Garlic, and Rosemary

Serious Eats Adam Kuban 5 comments

This week's Cook the Book is Roast Chicken and Other Stories by Simon Hopkinson. If you haven't heard of Hopkinson, chances are you aren't English; in Britain, this book was voted the most useful cookbook ever by a group of... More

Cook the Book: Milk Chocolate Malt Ice Cream

Serious Eats Adam Kuban 2 comments

This week's Cook the Book is Roast Chicken and Other Stories by Simon Hopkinson. If you haven't heard of Hopkinson, chances are you aren't English; in Britain, this book was voted the most useful cookbook ever by a group of... More

Cook the Book: Oeufs en Meurette

Serious Eats Adam Kuban 4 comments

Which came first—the chicken or the egg? Well, since we've already highlighted an adapted version of Simon Hopkinson's Roast Chicken recipe, I guess we've already ended that discussion. To play catch-up, today's featured recipe is for Oeufs en Meurette, essentially... More

Cook the Book: The Serious Eats Chocolate Lover's Library

Serious Eats The Serious Eats Team Closed

This week's Cook the Book is a little different—and sweeter—than most. Usually, we feature one book the entire week, excerpting adapted recipes as the days go by. This week, in honor of Valentine's Day, we've put together a list of... More

Cook the Book: German Bacon Cookies

Serious Eats Adam Kuban 3 comments

And here's a bacon-filled dessert you can make over the weekend, now that you've got some extra time. In Germany, these cookies are known as Speckkuchen, and, as James Villas, author of The Bacon Cookbook, says, rarely do you find... More

Cook the Book: Beetroot, Red Onion, Red Cabbage, Crème Fraîche, and Chervil

Serious Eats Adam Kuban 1 comment

We're going to take it down a notch from yesterday's pressed pig's ear dish. This one's safe even for vegetarians. Who'da thought that'd be the case from a book called Beyond Nose to Tail? With its striking red and green... More

Cook the Book: Pressed Pig's Ear

Serious Eats Adam Kuban 4 comments

And the first recipe from Beyond Nose to Tail is go! Here's what'll do you for Pressed Pig's Ear, a dish Henderson describes as "thin slivers of joyous piggy jelly, within which there is a beautiful weave of ear."... More

Cook the Book: Cheese-Straw Apple Pie

Serious Eats Adam Kuban 2 comments

And so we've come to the final featured recipe from John T. Edge's Apple Pie: An American Story. This one gets its name because it's made with a dough similar to that used for those curiously addictive bread-basket inhabitants. The... More

Cook the Book: Hypocrite Pie

Serious Eats Adam Kuban 1 comment

In John T. Edge's Apple Pie: An American Story the author travels the country eating the best pies and highlighting them for us. (Tough job, eh?) Hypocrite Pie is so named because its creator, Beth Tartan, creates a false impression... More

Cook the Book: Paul's Fantasy Pie With Biscuit Bowl Crust

Serious Eats Adam Kuban 1 comment

In John T. Edge's Apple Pie: An American Story the author introduces us to a number of pie bakers, among them Dora Leung, whose piecrust recipe is kind of a "drop crust" and which "does not rely upon chilled ingredients... More

Cook the Book: Pecan Apple Rye Pie

Serious Eats Adam Kuban 2 comments

And our first recipe out of the gate this week is for Pecan Apple Rye Pie. You thought we were going to throw you a more classic version, eh? That'll make its appearance later this week. Edge says he adapted... More

Cook the Book: Gougères from Burgundy

Serious Eats Adam Kuban 5 comments

And so we've come to the last dance with this week's Cook the Book entry, Anissa Helou's Savory Baking From the Mediterranean. Today's recipe is for Gougères Bourguignonnes, "Gougères From Burgundy." While gougères are often made on a baking sheet,... More

Cook the Book: Little Milk Breads

Serious Eats Adam Kuban Post a comment

Today's Cook the Book recipe for petits pains au lait, "Little Milk Breads," is one that author Anissa Helou says is made all over France. Unlike the also-ubiquitous baguette, however, Helou says these treats can be just as good as... More

Cook the Book: Pita Bread

Serious Eats Adam Kuban 4 comments

When you think "flatbread," it's likely that one of the first flatbreads that comes to mind is pita bread. Anissa Helou, who wrote this week's Cook the Book selection, offers this recipe for home baking in Savory Baking From the... More

Cook the Book: Turkish Flatbreads with Spinach and Cheese

Serious Eats Adam Kuban 1 comment

Today's Cook the Book recipe is for a type of Turkish flatbread that's typically called a börek (or burek) in the West. They're more a filled savory pastry than what you may think of as a typical flatbread, but they're... More

Cook the Book: Lentil Soup

Serious Eats Adam Kuban 3 comments

And so we've come to the end of the road with this week's installment of Cook the Book, the late James Beard's Beard on Food. "Lentils," Beard wrote, "might have been devised for winter meals. They are a marvelously nutritious,... More

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