Includes an original, never-before-published story about the Fablehaven woodland brownies by #1 New York Times best-selling author Brandon Mull

The Fablehaven house brownies are known for coming into the kitchen at night and baking delightful treats as a surprise for caretakers and their guests. Now, Fablehaven fans can enjoy nearly fifty wondrous recipes inspired by the world of Fablehaven. Each recipe includes a Fablehaven origin story and full-color food photography. Enjoy a selection of magical crafts like Wizard Slime and Vanessa’s Invisible Ink. Bonus: also includes a few of Brandon Mull’s favorite desserts.

Wondrous Recipes Include:

Fairy Toast
Muriel’s Pretzel Knots
Ogre Stew
Bubda’s Sloppy Guac
Calico Bread
Lena’s Loaded Crepes
Bracken’s Unicorn Shakes
Zombie Cake Eyeballs
Dragon Egg Cupcakes
Goblin Glop Trifle
Tanu’s Bottled-Up Emotions
Singing Sisters Bubbling Brew

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Preorder today, the book releases on 8/1/23

Review

About the Authors

BRANDON MULL is the #1 New York Times best-selling author of the Fablehaven, Candy Shop War, Beyonders, and Five Kingdoms series. A kinetic thinker, Brandon enjoys bouncy balls, squeezable stress toys, and popping bubble wrap. He lives in Utah in a happy little valley near the mouth of a canyon with his wife, Erlyn, their eleven children, and some animals. Brandon loves meeting his readers and hearing about their experiences with his books.

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CHERIE MULL is a mom of four who has always loved making and eating good food. After graduating with a degree in biology, Cherie worked in gene sequencing and pharmaceutical research before exchanging her lab coat for an apron. She now owns a thriving baking business, creating cakes and custom treats for weddings, birthdays, and other celebrations. Cherie and her husband, Bryson—Brandon Mull’s brother—have been beta readers for the Fablehaven stories since the beginning, and she is thrilled to be a part of this new adventure.

A Wine Country cookbook that celebrates sustainable, garden-to-table dining

Some of the tastiest California cooking today comes from wineries with edible gardens, and now you can take a visual tour of these magical culinary green spaces, peek inside the winery kitchens that reap the harvest, and bring sun-ripened flavors into your own home kitchen. Casual Cooking from Wine Country Gardens showcases some of California’s most ambitious wineries’ culinary gardens and the fresh, wine-friendly dishes they inspire, all vividly captured by three-time James Beard Award–winner Janet Fletcher. Bring the garden to the plate California-style with Heirloom Tomato and Peach Salad with Burrata or Golden Beet Gazpacho. Enjoy a glass of Sauvignon Blanc alongside Crostini with Garden Carrots, Goat Cheese, and Dukkah; or savor a platter of crisp spring vegetables with Caramelized Spring Onion Dip. To show off a fine California red wine, try Spring Lamb Chops Scottadito with Charred Tomato and Black Olive Tapenade or Slow-Roasted Beef Short Ribs with Broccoli di Cicco and Farro. The book’s garden-inspired desserts include luscious finales such as Blood Orange Crème Brûlée, Cheesecake with Blueberry Gelée, and Lemon Verbena Apricots with Olive Oil–Sea Salt Ice Cream. In more than 60 delicious recipes, Gather delivers the finest of California’s wine country to your door, demonstrating the creative ways that wineries use their garden bounty to please their guests and complement their wines.

Review

This is a beautiful book, one that will delight the senses.

This book combines recipes, wines, and complete menus to create an atmosphere for your family or dinner guests. I enjoyed reading about the different wineries, drooled over the menus, and started planning my weekly dinners around several of these dishes.

I love that there are menus that incorporate fresh ingredients and wines to pair with the meals. It makes your next party planning a bit easier.

I wasn’t sure what I would make for dinner one night. I had chicken, but that was as far as my imagination went. Would I do my same ol’ same ol’, or go with something new? I picked up this cookbook and discovered the recipe for Maggie’s Ranch Chicken. Granted, I was using a different cut of chicken and less, but it was easy to cut down the recipe and adjust the cooking time. This was delicious! I can see making this again in the future.

I also saw a recipe for an Avocado Salsa Verde that looks delicious. I will have to try that one for our next taco night.

There are a variety of recipes that will delight even the pickiest eater. So check it out when looking for something a little different.

Recipe

Maggie’s Ranch Chicken

One Whole fresh chicken, 4-4 1/2 lbs, backbone removed, quartered
Sea salt and freshly ground black pepper
1/3 c honey
4T salted butter
1T Dijon mustard
4 six-inch sprigs fresh tarragon

Preheat an over to 350 degrees. Season the chicken all over with salt and pepper.

In a small saucepan, combine the honey, butter, and mustard and stir over low heat until the butter melts.

Put the chicken quarters in a 9×13 baking dish and pour the honey mixture over them. Place a tarragon sprig on each quarter. Bake for 30 minutes, then remove the dish from the oven, spoon the juices over the chicken, and return to the oven for 30 minutes more. The chicken will be fully cooked, with beautifully browned skin. Let rest for at least 15 minutes before serving to allow the juices to settle.

Oaxaca authors Bricia Lopez and Javier Cabral are back with the first major cookbook about how to create asada—Mexican-style grilled meat—at home
In millions of backyards across Southern California, an asada means a gathering of family, friends, great music, cold drinks, good times, and community—all centered around the primal allure of juicy, smoky grilled meat with flavors and spices traditional to Mexico. The smell of asada is a cloud of joy that lingers in the streets of Los Angeles. With The Art of Mexican-Style Grilling , Mexican food authorities and the authors of Oaxaca , Bricia Lopez and Javier Cabral, are back with more than 100 recipes that show you how to prepare the right dishes and drinks for your next carne asada gathering. Asada will both guide you in crafting mouthwatering food and inspire the right laidback atmosphere.

Everyone says they love a spicy margarita and asada tacos, but very few understand the culture that informs these flavors. Divided into the eight crucial elements of any carne botanas (appetizers), carnes (meats), mariscos (seafood), side dishes and vegetables, salsas, aguas frescas, cocktails, and dessert, Asada walks you through every step. From Lopez’s secret “michelada marinade” to game-changing salsas that will elevate any grilled meat, this cookbook is the ultimate guide to making and beginning to understand the magic of asada.

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Carne Asada is not just a taco.

This is the first line in the book, and after reading through this cookbook, I have to agree. This technique and set of flavors set it apart from other dishes. Living in Texas, this is something I take for granted, but I am happy to have this cookbook to give it a whirl myself.

The book is laid out in an easy to read fashion and includes an ingredient list – items you will use a lot in preparing these dishes. There is everything from the main dish to sides to sauces/salsas. You will even find beverages and desserts, the perfect book to create an entire meal for your family and friends or even just yourself. If you are adventurous enough, you can make your own tortillas. The recipe is simple; it just takes time.

Asada can be anything from beef to pork to seafood. There is no end to the options. This book also includes everything from a classic Asada to more exotic ones.

I can’t wait to try all of these. I think my husband will be thrilled.

This is the recipe I’m going to share with you, it is similar to a chimichurri sauce.

Arrachera Verde

1 c loosely packed fresh basil (leaves and tender stems)
1/2 c loosely packed fresh mint (leaves and tender stems)
1/2 c loosely packed fresh parsley (leaves and tender stems)
1/4 c fresh oregano leaves
2 Fresno chiles
3 large cloves garlic, peeled
Zest and juice of 1 lemon (about 1/4 cup)
1/4 c olive oil
1 tsp citrus vinegar
2 Tbsp sea salt
2 lbs flap steak

In a food processor, add the basil, mint, parsley, oregano, chiles, garlic, lemon zest and juice, olive oil, vinegar, and salt. Pulse until a smooth paste forms.

Pat the steak dry with paper towels and place in a large bowl. Rub the paste mixture all over the meat. Cover and refrigerate for at least 30 minutes or overnight.

Remove the meat from the refrigerator to allow it to reach room temperature before grilling, if possible.

Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 450 degrees for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with grey ash.

Remove the meat from the marinade and put it on the grill directly over the fire. Close the lid and cook, turning once, about 4 to 5 minutes on each side. Transfer the meat to a cutting board and let rest for 5 minutes.

Slice the meat against the grain. Serve with warm tortillas and salsa.

The definitive guide to creating the most mouthwatering hamburgers by America’s leading burger expert—expanded and updated with new and improved recipes

The Great American Burger Book was the first book to showcase a wide range of regional burger styles and cooking methods. In this new, expanded edition, author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, smash, and deep-fry burgers based on signature recipes from around the country.

Each chapter is dedicated to a specific regional burger, and includes the history of the method and details on how to create your own piece of American food history right at home. Written by Motz, the author of Hamburger America and hailed by the New York Times as a “leading authority” on hamburgers, The Great American Burger Book is a regional tour of America’s best burgers.

Recipes feature regional burgers from California, Connecticut, Florida, Hawaii, Illinois, Indiana, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Utah, and Wisconsin. International locations Australia, Brazil, Denmark, Malaysia, and Turkey.

This is a book for anyone who loves a great burger, unique or classic. And who doesn’t love a great burger?

These mouthwatering recipes include Connecticut’s Steamed Cheeseburger, The Tortilla Burger of New Mexico, Iowa’s Loosemeat Sandwich, Houston’s Smoked Burger, Pennsylvania’s The Fluff Screamer, and Sheboygan’s Brat Burger.

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Review

I have enjoyed being a part of the Abrams Dinner Party because I get to learn about new cuisines, cooking techniques, and expand my repertoire.

This may be one of my favorite books so far. I probably say that often, but there is something about a hamburger that is good any time of the year. I also have a couple of burger-loving guys in the house, which doesn’t hurt anything.

I enjoyed looking at burgers from across the country. There were so many unique styles that were region specific. We live in the south (Texas, to be exact), and I was intrigued by several burgers. Some I will try; others, probably not. They were just a little too weird for me. Now the kid…he eats nearly anything, and I love trying new things because he will give them a whirl, whereas hubby is more picky.

I tried three different burgers this weekend, and all were delicious. I made the Guberburger (MS), Fried Onion Burger (OK), and The Green Chile Cheeseburger (NM). The Fried Onion Burger was probably the most “normal” burger of the three. The Guberburger has melted peanut butter on top, and the kid loved that one. I didn’t buy enough chiles for the Green Chile Cheeseburger, so I couldn’t enjoy any on mine. This would be great during Hatch Chile season later this summer. I did do a spin on the Bacon Avocado Toast Burger (CA). I put avocado on my bun (vs. toast) and used cheese and no bacon. I thought about cooking some bacon, but then I would have had to share it with hubby…and well, that would be too much work!

Probably the only thing I would have done differently was to use a cast iron skillet vs. one with a ceramic coating. While it was great to toast the buns, it seemed to take longer to cook the meat and get a good sear on it. But that is on me since the book does recommend using a cast iron skillet. Mine is smaller, and I wanted to be able to cook all of the burgers at the same time vs. in shifts.

There are so many more burgers I want to experiment with, so I am glad it is summer, and it is the perfect time to do that. If you enjoy a good burger, pick this one up and find some new favorites for the family to enjoy.

We give it 5 paws up!

About the Author

George Motz is a well-traveled Emmy Award–winning freelance filmmaker, author, and photographer. He has also been called the “foremost authority on hamburgers” by the New York Times, and “America’s biggest burger name” by Eater LA. In the spring of 2004, Motz completed Hamburger America, which was nominated in 2006 for a James Beard Award, and was recognized in 2011 by the US National Archives as an integral part of American food history. The film’s success led to a state-by-state guide to hamburgers, also titled Hamburger America: A State-by-State Guide to Great Burger Joints. And in 2016, Abrams released his first cookbook, The Great American Burger Book. Motz can be seen on his show, Burger Scholar Sessions, on Complex Media’s First We Feast, heading into its sixth season. He lives in Brooklyn.

From the famed author of Under the Tuscan Sun , the most delicious Tuscan pasta recipes that can be made in the time it takes to b oil water and for the pasta to cook

Frances Mayes is known for transporting readers to the charming Italian countryside in her bestselling books. In Pasta Veloce , Mayes and veteran food editor Susan Wyler take us there us by sharing 100 under 30-minute pasta recipes, inspired by their time in Italy. These well-loved recipes blend traditional Italian technique with magic from the Mayes and Wyler home kitchens where experiments are always in progress.

Pasta is the most versatile food on earth. And if you do it fast! Pasta Veloce offers a multitude of under 30-minute, luscious recipes, all accompanied by Mayes’s evocative text. While there are numerous pasta cookbooks, few feature a true Italophile’s passion and eye for detail that can get a dish to the table in, as Mayes describes, “the time it takes to boil water.” From a Tagliatelle with Duck Confit, Chestnuts, and Coffee Reduction to a glittering Capellini with Golden Caviar to the perfect vodka sauce, Pasta Veloce is your guide on those nights when you’re ready to skip the whole production of it but still want to eat like royalty in a rustic Italian village.

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Review

This is an amazing pasta cookbook! Pasta is a dish that is easy to make inexpensively. This book includes so many wonderful dishes, and I can’t wait to try them all. There aren’t many over-the-top ingredients, and most you can find at your local store. You can swap pasta depending on what it calls for and what you have on hand, but there is usually a good reason for the specific pasta they use in the recipes. There is a wonderful pasta pantry section that includes an image of what the pasta looks like and a description. You will also find multiple pesto recipes at the end to top your favorite pasta. I have a feeling this is one I will utilize quite often, especially with men in the house that eat a lot.

I have tried two dishes so far and have comments about both on what could be done better. The first recipe I made was the Spaghetti with Filet Mignon and herbed Balsalmic Onions. This recipe calls for three red onions. That is a LOT of onion! I think I used two smaller red onions. I also used angel hair pasta since that is what I had on hand. I would not add the pasta and the reserved pasta water to the onion/sauce mixture until right before serving. The pasta absorbed more of the sauce/liquid than I would have liked. Don’t get me wrong; it was still very delicious!

The next dish I made was the Fusilli with Sausage, Sun Dried Tomatoes, Spinach, and Pine Nuts. This was also quite yummy but needed a little something extra. Perhaps some more seasonings. I also used fresh spinach vs. frozen, and I can’t remember what pasta I used, but I don’t think it was fusilli. There isn’t really a sauce per se, and I think it needed one. This is before it was dished up, so you don’t see the grated cheese we added to the top.

About the Authors

Frances Mayes is the international bestselling author of Under the Tuscan Sun and The Tuscan Sun Cookbook. The award-winning movie by the same title was based on her memoir. She is also the author of A Year in the World, Bella Tuscany, Every Day in Tuscany, Women in Sunlight, and Bringing Tuscany Home, among others. She and her husband divide their time between North Carolina and Tuscany.

Susan Wyler is a cookbook editor, the author of Cooking for a Crowd and Cooking from a Country Farmhouse, and a former food editor at Food & Wine magazine. She lives in Hillsborough, North Carolina. Steven Rothfeld is a photographer whose work appears in The Tuscan Sun Cookbook, Bringing Tuscany Home, and Simply French. He lives in Napa Valley, California.

Award-winning cookbook author Liana Krissoff presents an evocatively written ode to home cooking with all the guidance you need to perfect your own easy-to-master family recipes

Trusted cookbook author Liana Krissoff is back. Previously, she showed you fresh, clever canning recipes; modern slow-cooker recipes; and easy vegetarian crowd-pleasers. Now, Krissoff brings you In Praise of Home Cooking —fit for anyone looking to perfect the staples, parents who want to whip up something tasty, curious kids who want to learn grandma’s secret recipes, and ever yone who has gotten tired of those absurdly labor-intensive recipes.

To Krissoff, developing resourceful habits and perfecting uncomplicated dishes––a pot of fluffy rice and one of creamy beans, a seared steak and a colorful salad––are integral to living with great pleasure, and so she shows us the way. Krissoff explores these simple but vital subjects—ranging from how to start a fire in a clearing in the woods to making a simple but celebration-worthy layer cake, and even remembering to make a mug of hot cocoa just because it’s the first cold, gray day of fall—reminding us that appreciating these moments is key to a life well-lived.

In this cookbook infused with memoir, there are charming step-by-step illustrations that demystify key kitchen skills, vibrant food photographs, and short essays that reveal keen insights gleaned from a life as a recipe tester, cookbook author, and mom interspersed among the recipes. The more than 85 recipes in this book are Krissoff’s essentials, perfected for your ease. They represent a chronicle of how she learned to cook but also of ongoing efforts to help her daughter develop a level of competence with improvisatory home cooking. From kneading your own yeasted bread dough to refining your classic tahini dressing, Krissoff brings you all the foolproof recipes you always wished you had, while offering insight into the meaning and beauty behind these simple moments.

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About the Author

Liana Krissoff is the author of six cookbooks, including Abrams’ Slow Cook Modern, Canning for a New Generation, Whole Grains for a New Generation, and Secrets of Slow Cooking: Creating Extraordinary Food with Your Slow Cooker. She has been a freelance recipe tester, editor, and writer for over a decade. She lives with her husband and their daughter in Pittsburgh, PA.

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Review

This book is great for newer cooks because it shares many tips and tricks to make one feel more comfortable in the kitchen. I think many that think that they cannot cook are primarily due to not having the confidence or skills to be proficient. This can be learned, and In Praise of Home Cooking will help someone increase their skill base.

The book starts with many basics, but even I learned a few things that I didn’t know before. I liked the list of supplies to have on hand, from knives to cookware and everything in between.

With each recipe, it shares what skills you will be practicing in creating that dish. This could be knife skills, cracking eggs, and more.

As I perused the cookbook, there were many simple dishes and then some that were a little more complex, but not so much that it would daunt any novice cook. I didn’t notice any crazy or unusual ingredients in the recipes. This makes it even easier for novice cooks because they aren’t searching for something they have never heard of or know how to use.

I have a taco spice blend that I like to use, but there is one in this book that I might need to give it a try. It is very similar to what I make now but includes corn starch that I don’t use.

One dish that I have made several times now is the Yogurt Marinated Spiced Chicken. This is so easy to mix together and works with white or dark meat. It might even work with pork. I might have to try that sometime.

I think this is a great book for someone just learning to cook. They will learn techniques and have a wealth of recipes under their belt to venture out into something more complex.

A delicious and delightful narrative history of pie in America, from the colonial era through the civil rights movement and beyond

From the pumpkin pie gracing the Thanksgiving table to the apple pie at the Fourth of July picnic, nearly every American shares a certain nostalgia for a simple circle of crust and filling. But America’s history with pie has not always been so sweet. After all, it was a slice of cherry pie at the Woolworth’s lunch counter on a cool February afternoon that helped to spark the Greensboro sit-ins and ignited a wave of anti-segregation protests across the South during the civil rights movement. Molasses pie, meanwhile, captures the legacies of racial trauma and oppression passed down from America’s history of slavery, and Jell-O pie exemplifies the pressures and contradictions of gender roles in an evolving modern society. We all know the warm comfort of the so-called “All-American” apple pie . . . but just how did pie become the symbol of a nation?

In Sweet Land of Liberty: A History of America in 11 Pies, food writer Rossi Anastopoulo cracks open our relationship to pie with wit and good humor. For centuries, pie has been a malleable icon, co-opted for new social and political purposes. Here, Anastopoulo traces the pies woven into our history, following the evolution of our country across centuries of innovation and change. With corresponding recipes for each chapter and sidebars of quirky facts throughout, Sweet Land of Liberty is an entertaining, informative, and utterly charming food history for bakers, dessert lovers, and history aficionados alike. Ultimately, the story of pie is the story of America itself, and it’s time to dig in.

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Review

Pies? History? Where does one even start with that fantastic combination?

Anyone that knows me knows I love a good pie. I may not be able to bake them (or not well), but I do enjoy eating most pies. So when I was offered this book, I couldn’t wait to dive in and learn the history of how some pies came about and the part that they play in our country’s history.

There are 11 pies featured in this book: apple, pumpkin, molasses, sweet potato, pecan, chiffon, mock apple pie, Jell-o pie, bean pie, quiche, and tofu cream pie. Now, I’m sure you are looking at that list and recognize some but not all. That was me too. But as I dove into each chapter, I learned so much about how these pies came into existence. Some are more recent additions, like the Jell-o pie, and others have ties to events that divided us as a country, from racism to gender barriers.

While most of this book is the history of pies, never fear; there are recipes included. There is an all-butter pie crust recipe and at least one recipe from each of the 11 categories. I even know a blogger that made one of the pies crustless, and it looked divine.

While I am still making my way through each of the chapters, I am picking up nuggets of history that are fascinating and might make one think about pie in a whole new light.

Our past may not be perfect when it comes to what was represented regarding pie, but we can’t change history. We can only learn from it and endeavor to do better. I do feel like the author blames us today for what happened in the past when it came to how sugar was cultivated, what recipes were or weren’t included in cookbooks, and so forth. While it may not be right how certain people were treated 100+ years ago, we cannot change the past. Because of this perceived slant to the book, I deducted a paw and give this book 4 paws up.

About the Author

Rossi Anastopoulo is an award-winning writer whose work has appeared in TASTE, Saveur, Food52, Bon Appetit, and Eaten Magazine. In 2019 she was the recipient of the International Association of Culinary Professionals (IACP) Award for Narrative Food Writing for her piece on the bean pie and the Nation of Islam. She works as the blog editor for King Arthur Baking Company, and is based in Los Angeles.

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Bestselling author Gaby Dalkin is back with What’s Gaby Cooking: Take It Easy, sharing 100 recipes that put ease, flavor, and adaptability first In her new book, Gaby Dalkin returns with her signature approach: Enjoy your life by eating the food you love. But this time around, she also emphasizes a no-fuss attitude. What’s Gaby Cooking: Take It Easy offers 100 new delicious and stress-free recipes, suited for any and all occasions.

Everything we cook right now—whether it’s for a potluck picnic with friends or a solo night in binge-watching reality TV—needs to be crazy simple, easily pulled together from those lasting pantry items, still shockingly delicious at room temperature, and not requiring that one random ingredient you drove 45 minutes to get and will never use again. We want food that tastes like it took hours to prepare but doesn’t actually require anything too exact. Give us the forgiving recipes: Out of shallots? Try an onion. The more fail-proof, the better. If this low-maintenance approach sounds like your kinda thing, Dalkin has got your back. With 100 easy ideas for dishes to serve wherever you go (or don’t go!), make-ahead dressings and sauces for lazy last-minute dinners, and of course—give the people what they want!—big, crunchy, fresh salads and rich, chocolatey, you’re-in-sweatpants-anyway desserts, Take It Easy is Dalkin’s first book bringing her tasty, crowd-pleasing concepts to quicker, simpler meals.

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Review

This is my 5th year as part of the Abrams Dinner Party, and this year is starting off with a bang with the newest cookbook from Gaby Dalkin. I was able to review her first book a few years ago (and for some reason, it didn’t make it onto my blog, go figure!) and found some great recipes that I made multiple times.

This cookbook is filled with beautiful pictures that might make your mouth water. The dishes range from simple to a little more complex, but there aren’t any crazy ingredients, and most can be prepared in a shorter amount of time as long as it doesn’t require time to marinate. But if you plan ahead, you can marinate the night before, and it is ready to go at dinner time.

The book is divided into sections. There are standard sections such as salads, main courses, etc. Then there are a few sections that provide a menu for the entire meal, from appetizers to drinks and everything in between. At the end is a section with various sauces and dressings that you might want to make up ahead of time and have ready in your refrigerator. There are a couple of salad dressing recipes that I am going to try and mix in with my everyday vinaigrette.

I have made a couple of dishes from this book that turned out quite delicious. One I was able to make in one session, but the other required time to marinate. The Al Pastor Inspired Chicken was from a menu section, but I prepared it independently. It has a little bit of a kick to it, but I loved it and plan to make it again. You are supposed to grill the chicken, but I ended up cooking it in my cast iron skillet and thought it came out just fine.

The other dish I made is a throwback to comfort food – Cheesy Hamburger Helper Style Pasta. I made a few minor modifications, including using a little less pasta and adding a little bit more liquid because it seemed like it was too thick, and the pasta wasn’t able to cook without more liquid. This dish does call for a LOT of cheese…but cheese does make everything better, IMHO.

Other bloggers that are a part of the Abrams Dinner Party have raved about the Chicken Parm Meatballs, Crispy Chicken Stir-Fry, Sausage Sheet Pan Supper, Basque Cheesecake, Triple Chocolate Cookies, and Tiramisu Ice Cream. There is a S’Mores Pizookie that I want to try very soon.

If you want a cookbook where all of the recipes are quick to make, this is not it. But if you are looking for simpler recipes with a wide variety of flavors, you might enjoy this cookbook.

And perhaps next time, I’ll remember to take photos of the dishes I create!

From acclaimed cookbook author and illustrator Yvette van Boven, a comprehensive kitchen resource for making hundreds of simple dishes from scratch

In her latest cookbook, Yvette van Boven shares step-by-step explanations for the foundational dishes that can transform how you cook and what you eat at home. Accompanied by her signature illustrations and beautiful photography, van Boven offers more than 400 recipes for delightful dishes that tell you how to make everything: simple dressings, vegetables, pastas, gnocchi, tortillas, perfectly poached eggs, and much more. Whether you’re new to cooking or an experienced home chef, this cookbook teaches you to make satisfying food without a lot of fuss or complicated ingredients. In her unique and friendly voice, the author guides you through every step of cooking simple, well-made everyday meals.

A staple for everyone who loves to cook at home, Home Made Basics offers fresh, healthy, and original meals you’ll want to make all year round.

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Review

This cookbook was released last fall and for some reason, I neglected to share it here with you. This cookbook is not lightweight but what you will find inside makes it worth the heft. The recipes, photos, and other helpful hints are something you will want to pour over versus just flipping to a recipe and creating the dish.

There are so many wonderful recipes to try and one that went to the top of my list was the Lemon Date Bar. Imagine a lemon bar with a date paste layer. Delicious! The hardest part was making the date paste. I soaked my dates for a long time but ended up adding a lot of water to the blender to get it to the paste level and not chunks of date. It was worth it in the end.

The book covers all of the different categories and multiple different options for things like dressings and syrups. I almost hate to cook from the book because of the quality of the book. The images pop with color and it is almost like a coffee table book.

I do love a good ice tea, and there is even an “ice teas from my garden” section in the book. While I don’t garden, I imagine I can get several of these items from a store and still make my own flavored teas. I’m going to share a couple here with you.

Lemon Verbena Tea with Honey & Ginger

1 small bunch of fresh or 1 tablespoon dried verbena in a tea diffuser
1 quart boiling water
1 small organic lemon, thinly sliced
2 inches of fresh ginger, shaved into razor-thin slices
2 tablespoons honey, or to taste

Steep the verbena in the boiling water in a large jug. Let the tea cool to room temperature.

Remove any tea bags or diffusers from the water, add the lemon and ginger, and refrigerate the tea for at least 2 hours, allowing it to completely cool off and the flavors to infuse.

Pour the cold tea through a sieve into another jug. Serve over ice with honey if desired.

“Tea” of Coconut Water with Blackberries and Lemon Balm

1/2 organic lemon, thinly sliced
2 springs of lemon balm
1 quarter coconut water
Handful of blackberries, about 5 oz

Put everything in a large jug or jar that fits in the fridge. Let the “tea” steep for an afternoon before serving. Serve the coconut water with a handful of ice cubes.

Synopsis

Founder of the popular lifestyle brand Bonberi, Nicole Berrie presents a guide to food-combining for a healthier, more balanced life

In Body Harmony, Nicole Berrie reveals how she personally transitioned from the partying years of her teens and twenties to the fast-paced world of fashion and media, eventually settling into a thriving and balanced life and career in wellness. Sharing recipes, advice, and thoughtful guidance, this book is an inspirational lifestyle manual and cookbook dedicated to those seeking the ever-elusive answer to how to nourish themselves with clean, plant-based foods while still indulging in the joys and delicacies of life.

In the introductory chapters, Berrie outlines the founding tenets of the Body Harmony lifestyle and discusses topics ranging from plant-based cooking and intuitive eating to the importance of nontoxic beauty rituals and self-care. In addition, the book includes more than 50 original vegan recipes for juices, smoothies, salads, soups, and grounding grain-based dishes, all meant to cleanse and nourish the body and soul while keeping the reader both pretty and full.

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Thoughts

I have not had time to fully dive into this book yet but what I have read so far is fascinating. This is so much more than a cookbook. We all have tried various diets and sometimes succeeded and other times not and that can ding your psyche especially when it isn’t as successful. Nicole shares with us that we know our bodies better than any diet and we know what fuels our bodies and how we feel when we eat certain things. Our intuition is better than any diet because what works for one person may not work for another. She shares with us her journey from childhood to adult life and her struggles along the way. She failed at times and succeeded at others. The steps she lays out in this book are general and put the effort back on us to get honest with ourselves, have patience, learn how to say no, listen to the cravings, and find our happy place. It isn’t an easy journey but one that will make us healthier people in the end.

Before the recipes start there are several helpful guides including a food combining chart, tools to have in your kitchen, groceries to purchase, and a few other tips to help you on this journey.

The recipes in this book are plant-based but you could easily add meat to a dish or use some of these as side dishes to your main course. There are smoothies, salads, vegetable dishes, soups, sweets, and a chapter with all sorts of dressings, dips, and spreads. I’ve earmarked a few to try out this summer.

Here is one dish I want to try soon – Creamy Cilantro Rice. While I am avoiding carbs right now (bread, rice, etc), I bet this would be tasty on riced cauliflower.

Creamy Cilantro Rice

Ingredients

2 cups rice (basmati, jasmine, brown)
4 cups filtered water
1/2 tsp salt
1/2 red onion, minced

Cilantro sauce:

1 bunch cilantro, rinsed and patted dry
2 cloves garlic
Juice of 1 lime
1/2 jalapeno (keep the seeds if you want it spicy)
1/4 cup olive or avocado oil
salt & pepper to taste

Rinse the rice in a colander under cold water until the water runs clear. Drain.

In a large pot, add the rinsed rice, water, and salt. Bring to a boil, then simmer, covered, until the rice is cooked, mixing occasionally, about 20 minutes (35-40 if using brown rice). Remove from the heat and fluff immediately; set aside.

While the rice is cooking, combine the cilantro, garlic, lime juice, jalapeno, and oil in a food processor or blender. Blend, slowly adding in water until you achieve a creamy, liquid consistency. Season with salt and pepper as needed.

Pour the sauce into the pot with the cooked rice and mix well until the rice is fully coated and you achieve a creamy risotto-like consistency.

Serve warm.