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Entries in cookbooks (2)


ingreedies and the forest feast for kids

Two brilliant cookbooks for the young aspiring chef and their families.

The Ingreedies take you on a unique trip around the world, one dish at a time, combining gastronomy and storytelling.  The book features illustrated maps, curiosities, adventures, culinary points of interest from each continent and thirteen recipes that families can cook together, like British cheesy chivy pie, Moroccan chicken stew, French pear tarte tatin and American haddock chowder.  A team of ingredient hunters (the Ingreedies) teaches kids about the culture, history, geography and science surrounding the food we eat, like how Swedes preserve their food, what kinds of plants are edible in the Amazonian rainforest and how Australians cast their line to catch their dinner.

The Forest Feast for Kids is a gorgeous and thoughtful approach to fruit and vegetable-centric recipes for children.  Beautiful and rustic food, photography, hand lettering, watercolors and illustrations by Erin Gleeson.

Around the World with the Ingreedies: A Taste Adventure was written and illustrated by Zoë Bather, Joe Sharpe and Chris Dickason, and published by Laurence KingThe Forest Feast for Kids was written by Erin Gleeson and published by Abrams Books.


come in, we're closed

There's a scene in one of my favorite films, Mostly Martha—the staff meal—a relaxed, convivial and familial time in contrast to the mad rush and clamor of dinner service.  Come In, We’re Closed is an insight into the chefs of some of the most iconic restaurants in the world and the meaning and philosophy behind the meals they serve to the heart and soul of their establishment—their staff.

“Staff meals seem to offer a different view of the professional kitchen.  A way to go behind the scenes only to discover that the old adage is true: ’To cook well, one must eat well.’  So when I visit restaurants, I am always wondering what dishes are being made for the kitchen and dining room staff?  What menus are planned?  For after all, how can people who serve food to others not eat fantastically?”  From the foreword by Ferran Adrià.

The Arzak and Mugaritz chapters resonated with me the most because I lived in Spain for a year and have traveled through the Basque country a bit (and of course hope to be back).

“‘Basques are powerful people.  We need powerful food,’ says the silver-haired Juan Mari, a chef in his late sixties who radiates such sincere kindness, you can’t help feeling like you are the most valued diner in his care.  The third generation in his family to run the restaurant, Juan Mari explains that the 4 p.m. family meal always features traditional Basque dishes: ‘To remind us where we came from.’”  From Juan Mari of Arzak.

Written by Christine Carroll and Jody Eddy.  Published by Running Press.