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GrantK

  • Location: Oakland, California

Win a Copy of 'Paris Pastry Club'

White nectarine blackberry galette with noyu ice cream and unsweetened brandy-spiked whipped cream.

Win a Copy of 'Sweet and Vicious: Baking With Attitude'

A grilled whole salmon that I caught in the ocean.

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Thick ribeye steaks. With corn on the cob, summer squash and eggplant for balance.

Giveaway: Win a Super-Fast Thermapen Thermometer

Prime standing rib roast. Oh yeah.

Win a Copy of 'Mother Daughter Dishes: Reinventing Loved Classics'

My mother hates to cook, always has, always will and hates baking even more so it's really what desserts they like *me* to make. ;-) One of her favorites is a mandarin orange torte. I can't get it exactly like they do in Germany, but it's close and tastes good.

Win a Copy of 'Vibrant Food'

Buddha's hands.

Win a Copy of 'Ceviche: Peruvian Kitchen'

Win a Copy of 'Fruitful: Four Seasons of Fresh Fruit Recipes'

White nectarines.

Win a Copy of 'Robicelli's: A Love Story, With Cupcakes'

Vanilla with butterscotch ganache frosting.

Cook the Book: 'The Nourished Kitchen' by Jennifer McGruther

Pickled vegetables with my own red wine vinegar which is so far my most successful cultured item.

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

Barbecued brisket and chicken friend steak.

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

Combination meat (sausage, pepperoni, salami) is his favorite but he always gets the kitchen sink with artichokes, mushrooms, onions, bell peppers, and olives because that's what my mom likes. Poor guy.

Cook the Book: 'Simple Thai Food' by Leela Punyaratabandhu

Bake the Book: Jeni's Splendid Ice Cream Desserts

Fresh fruit crumbles!

Cook the Book: 'The New Southern Table' by Brys Stephens

Okra in gumbo! Fried is good too.

Cook the Book: 'Coi' by Daniel Patterson

Gorgeous seasonal produce prepared with influences from all over the globe.

Bake the Book: Teeny's Tour of Pies

Peanut butter and chocolate banana cream pie. It's really rich and begs to be made in a small, individual sized portion.

The Food Lab: The New Reversible Baking Steel/Griddle is Not Just for Pizzas

Oh thank god it's so expensive! I just bought one and started to kick myself but at that price, can't even think about getting it. ;)

Cook the Book: 'Yucatán' by David Sterling

Japan from Okinawa to Hokkaido (where my maternal grandparents were from).

Bake the Book: Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop

Salted caramel today. Something fruity tomorrow probably.

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Been a fan since his first book! His blog makes me want to live in Europe again.

Cook the Book: 'Joy of Kosher' by Jamie Geller

My experience is limited to buying from a kosher bakery and eating in a kosher deli. I'm assuming kosher and Jewish aren't synonymous here.

Bake the Book: Frenchie

Cook the Book: 'The New Vegetarian Cooking for Everyone' by Deborah Madison

Frites from this one stand in Vienna near the opera house eaten from a paper cone on a warm summer evening with a grosse bier vom fass.

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

A beef dish at a Sichuan restaurant in Hong Kong. I wish I could remember the name of it (and the restaurant but it was almost 20 years ago). I do remember the name being familiar but this version was much hotter. Relentless but also so tasty I couldn't stop eating it despite the burn.

Park Burger Oakland (CA)

Anyone else been to this great neighborhood burger joint on Park Blvd in the Glenview District? They hit the sweet spot of great food with quality ingredients at a reasonable price. It's not a fast food place like True Burger, which I adore but more of a fast casual place. It's more expensive than True Burger but a lot more substantial fare. And even better if you can believe that. Interesting wine list, good beer, an amazing salad for $5, great fries done properly (cooked twice). Their burgers are outstanding. They use Marin Sun Farms beef, seasoned well, not over-cooked on a brioche bun. Just another gem of an Oakland restaurant.

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