Welcome to a sampling of our new Cookbook Corner at Create a Cook! Shop for a newlywed gift, or find inspiration for the family dinner. We stock a hand-picked selection of our favorite volumes, and the shop is open daily or whenever we’re running classes or workshops, all of our cookbooks are always at least 20% off retail.
Feel free to call or email us and we’ll set aside something for you to pick up.
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Cooking up a Storm - Sam Stern
A kid's gotta eat — and what better way to make sure that the food on your plate hits the spot than to make it yourself? Fourteen-year-old Sam Stern, with a bit of help from his mom, Susan, is more than happy to share dozens of his favorite recipes for all occasions. There are pancakes for breakfast and easy lunches like soup or salad to pack up for school. Quick meals like spaghetti or omelettes are best for busy school nights; for weekends there are serious dinners like homemade lasagna or whole roasted chicken. And don't forget fancy, mouth-watering desserts; addictive but healthy snacks; and even special menus and suggestions to help keep your brain awake during dreaded exam time. Especially geared toward teen readers is the lively running commentary from Sam, plus colorful photos of food preparation and the ultimate chef's reward: feasting with friends. |
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Teens Cook: How to Cook What You Want To Eat - Megan and Jill Carle
Megan and Jill Carle love to cook, both from recipes and experimenting with what's on hand. When they eat something they love in a restaurant, they try to re-create it at home. If they find a complicated recipe, they fearlessly "take shortcuts that would probably give a chef hives." The result of their culinary passion is this appealing mix of 85 diverse recipes ranging from comfort food to sushi. The six sections include traditional American cuisine, as well as recipes for German, Chinese, and Mexican dishes. Basic cooking instruction is incorporated into the recipes themselves as well as in the sidebars sprinkled liberally throughout.
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Real Food for healthy Kids - Tanya Wenman Steel and Tracey Seaman
Tanya Wenman Steel, editor-in-chief at Epicurious.com and Tracey Seaman, test kitchen direcor for Every Day with Rachel Ray Magazine have created a book to help harried parents to incorporate nutritious food into our children's daily lives. Real Food for Healthy Kids features more than 200 easy-to-make recipes for school days and weekends, including breakfast, snacks, lunch, dinner, and even parties. Each recipe has been taste-tested by children and analyzed by a nutritionist.
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Ratio - Michael Ruhlman
The cookbook that teaches you how to cook WITHOUT a book. He divides the book into five parts (doughs, stocks, sausages, sauces, and custards). In each section he explains what essential properties make the ratios work and the subtle variations that differentiate, for instance, a bread dough (five parts flour, three parts water) from a biscuit dough (three parts flour, one part fat, two parts liquid). While making his case that “possessing one small bit of crystalline information can open up a world of practical applications” gets a little repetitive, it’s certainly a lesson worth taking to heart. This revealing and remarkably accessible read offers indispensible information for those ready to cook by the seat of their pants; with a handy grasp of these ratios (and a dash of technique), willing chefs should have no excuse to remain tethered to recipe cards and cookbooks. --Ian Chipman
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The Great Book of Chocolate - David Lebovitz
David Lebovitz was the pastry chef at Chez Panisse back in the early days and he now lives and writes, very wittily I might add, from Paris. This slim book is jam packed with tips on which chocolate to buy, percentages of cocoa and why they matter, how cocoa beans end up as chocolate and loads of truly delicious recipes. I recommend reading his blog and I recommend making the Mocha Pudding cake right now.
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All About Braising - Molly Stevens
One of my favorite, food-stained, dog-eared, splashed cookbooks Molly Stevens All About Braising is one of my go to cookbooks and it should be on everyone's shelf. The instructions are clearly written, there are a few colour photo sections for those who simply can't cook anything without seeing a picture of it first and a detailed beginning chapter that gives a great introduction to the braise, the tools to use, etc. My favourite recipes to cook from this book are the Braised Pork Chops & Creamy Cabbage with Caraway and the Monkfish Braised with Cherry Tomatoes and Basil.
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