Magnolia Mom

When I came across the book Cook Korean!: A Comic Book with Recipes I was intrigued to see how someone turned a cookbook into a comic book. This cookbook by Robin Ha is amazing. From the Prologue to the Acknowledgments this book is packed full of colorful and entertaining comics. Examining the Table of Contents, the book starts off with an Introduction chapter, which a must have for anyone new to Korean cooking. Robin includes Key Korean Cooking Ingredients, What’s in a Korean Fridge and Pantry, Korean Meal Guide, and lots more. The following chapters are as follows:
Chapter 1: Kimchi and Pickles – p. 22
Chapter 2: Vegetable Side Dishes – p. 38
Chapter 3: Meat and Poultry – p. 54
Chapter 4: Seafood – p. 72
Chapter 5: Soups and Stews – p. 86
Chapter 6: Porridges – p. 104
Chapter 7: Noodles and Rice Cakes – p. 114
Chapter 8: Snacks and Street Food – p. 130
Chapter 9: Cocktails and Anju – p. 146
Chapter 10: Korean Fusion – p. 160

While I’ve only eaten Korea a couple times and I’ve never ventured to cook it, this book has me motivated to give it a try. The Korean Barbeque on p. 55-56 as well as the Spicy Pork p. 64-65 look like 2 recipes my family would love. Anyone interested in a new twist on a cookbook should check this book out. It’s awesome!

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

Food with Friends The Art of Simple Gatherings by Leela Cyd is book full of fancy, froo-froo recipes. Secret Ingredients (1st chapter) and Tiny Takeaways (last chapter) were my 2 favorite chapters with great tips and ideas on styling food and table decor. Many of the recipes call for ingredients I’m not sure where to find. For example, Candied flowers (p. 54), butter lettuce (p. 119), and bee pollen (p. 88).

There’s a few recipes that I’m anxious to try, such as the Bananas on Fire (p. 28) and The Best Black & White cookies (p. 67), and the Chocolate Sandwiches with Caramel & Peanut Butter (p. 148-149). The Coconut Lamingtons (p. 167) and the Tartines & Small Toasts (p. 85) look interesting and may just have to add those to my list as well. However, I’m not so sure about the South Indian-Style Veg Cutlets (p. 98) or the Chard Empanadas with Pistachio Crema (p. 106). I’d recommend this cookbook to anyone who enjoys froo-froo recipes to share with all your epicurean friends.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

In Memory of Bread is a memoir written by Paul Graham about his journey after finding out that he had a wheat allergy at the age of thirty-six. How frightening and life changing that would be! For many of us including the author, we often identify with people through food. Lunch dates, dinner parties, working lunches…When you stop to think about how often we eat with other people it’s more often than it seems. So those folks that have allergies often struggle with those situations. Well, I can’t imagine having to alter my diet so drastically in my thirties. Paul who not only loved and identified with others through food, also brewed his own beer.

Paul discusses his research about gluten, which he gets very scientific in couple of the chapters. Other than that the book is very easy to read and you really begin to sympathize with him and others who have to change their lives so drastically due to a gluten allergy. I recommend this book to anyone who has themselves or has family members who has gone through a forced diet change as well as those who want to have a better understanding of the science behind gluten.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

Plated by Elana Karp & Suzanne Dumaine is a book filled with weeknight dinners, weekend feasts, and everything in between. It has gorgeous glossy pages with beautifully arranged photos. I love everything about this book except that most of the recipes just don’t seem appealing to me. However, I know people out there that would be all over this book in a heartbeat. Pork Shoyu Ramen p. 129-130, Roasted Peking Duck p. 132-133, and Whole Salt-Baked Fish p. 134-136 are a few of the recipes that don’t interest me, but I know others will be anxious to try.

There were a couple recipes that I want to try, like the Pesto-Grilled Chicken Kebabs p. 84-85 and Buttermilk-Brined Fried Chicken p. 126-127. The last chapter of the book is called “At the End” which features desserts. This is where I found several more recipes I want to make. I’m absolutely dying to try the Mini Chocolate Chip Cookie Ice Cream Bowls on p. 222-223. I recommend this cookbook to those wanting to challenge themselves and want to make dishes most folks have never heard of.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

I don’t profess to be a redneck, but I do love me some country cooking! Country Cooking from a Redneck Kitchen is Francine Bryson’s newest cookbook. She starts the book of with Redneck Whatnots that includes dips, salads, and finger foods. The next chapter is called Yardbird. She ends the book with Holiday Baked goods, and Bread & Rolls. What’s a southern meal without bread?

I love everything about this book from the beautifully composed pictures to the interesting introduction to each recipe. And the recipes!! Oh. my. word! I am ready to make every recipe in this book, but like I said, I love country style cooking. Francine cooks like many Grandmother’s would cook. I’m dying over the Shrimp and Grits on p. 102-103. That’s something I’ve never ventured to try, but it’s moving to the top of my list! The Mac and Cheese Burgers on p. 58 and the Fried Green ‘Maters on p. 154-155 sound so good and are really making me hungry! In the bread section, Lemonade Rolls p. 218-219 look and sound scrumptious! I highly, highly recommend this book for country cooking lovers of all levels. These recipes use common ingredients with a skill level anyone can do.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

My family and I love homemade pizza. Thanks to Rob’s Gramma, who used to make homemade dough and roll it out into the scrumptious pizzas. After getting a breadmaker as a wedding gift, I have adopted the idea and love making my own pizza. When I saw the book called The Elements of Pizza, I had to see what it was all about. Award winning author Ken Forkish’s newest book will have your mouth watering! The gorgeous pictures of one of American’s favorite foods will have you wanting to try it for yourself. He covers everything from the dough to the sauce. And by the way, I’ve got to try the Vodka Sauce on p. 147. It’s on my recipe bucket list, no doubt!

I think anyone wanting to venture out and make their own pizzas will find this book helpful. I have found the description of how to make dough quite useful. I’m curious to try the Ferdinando on p. 156-157. Another recipes I’ve been curios about over the years is Tomato Pie, which is one recipe covered in this book as well on p. 177-178.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

I love using the excuse of eating dessert because it has fruit in it. Sweeter off the Vine is a brand new cookbook by Yossy Arefi. Lovely, non-glossy pages full of artistically composed mouth-watering shots for nearly every recipe. The recipes each come with stories and tips of how to make sure it comes out perfectly. The recipes are divided out into sections by seasons as well as a year-round section.
Spring
-Herbs
-Rhubarb
-Strawberries
-Cherries
Summer
-Apricots
-Mixed Berries
-Melons
-Stone Fruits
-Raspberries
-Figs
Fall
-Grapes
-Persimmons and Pomegranates
-Apples
-Pears
-Quince
-Squash and Pumpkins
Winter
-Cranberries
-Citrus
-Dates
So as you can see it pretty much covers them all as well as introducing some new fruits. I’m dying to try the Caramelized Apple Fritters on p. 151 and the Cranberry Bread Pudding on p. 186. The Raspberry Sorbet with Pink Peppercorns on p. 116 has peaked my interest. This book seems to have many ingredients that seem expensive or hard to find and most of the recipes seem quite fancy and complicated for my style. Someone who enjoys Ina Garten on Food Network would probably love this book!

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

Eating in the Middle: A Mostly Wholesome Cookbook by Andie Mitchell is a beautiful cookbook about making many of the dishes people love healthier. Andie breaks the book down into 6 chapters; Starting Fresh, Lunchtime, Vegetables & Sides, Dinnertime, For Sharing, and All Things Sweet. Beautifully composed photos accompany each recipe. I appreciate that Andie included the nutrition facts for each recipe.

While digging through this book many of the recipes, I immediately added them to my list to make as soon as possible. Like the Asian Chicken Salad p. 57, Roasted Carrots with Honey Butter p. 92, Sweet Potato Hash p. 43, and the Gooey Chocolate Chip Cookie Pie p. 206 are just a few of my favs from this book. However, there are a few that have me wondering, like the Sweet Potato Curry p. 61, Spaghetti with Brussels Sprouts & Pancetta Cream p. 145, and I think most people who are trying to improve how they eat will find a lot of these recipes useful.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

Spritz written by Talia Baiocchia nd Leslie Pariseau is a book about Italy’s most iconic cocktail. This small cocktail recipe book is broken down into 4 chapters.
A Spritz is Born
The Spritz Life
Spritz Cocktails (Classic, Modern, Cousins)
The Aperitivo Table
In the chapter, A Spritz is Born, I really appreciated the Aperitivi 101 that explains what an Aperitivi is. Throughout the book, there are pictures of most of the recipes, which I always love. This non-slick cover with non-shiny pages is still very well organized and easy to follow.

When I looked closely at the drink recipes, it seems like many of the ingredients would be hard for me to locate. I’m not sure I can get these drinks at my local liquor store or the grocery store. That could pose a problem when trying to recreate these recipes. I do hope to try a few. The syrups on p. 52-53 are all non-alcoholic concoctions that could be added to drinks including cokes. the Aperol Betty on p. 94-95 and the Punch House Spritz on p. 78-79 are 2 on my list to try.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

Better Than Before: What I Learned About Making and Breaking Habits is the newest book by one of my favorite authors, Gretchen Rubin. Her quote “What you do everyday matters more than what you do once in a while” is one that stuck with me, so when I saw she had another book I knew I had to get my hands on it. This one is about habits and how they effect us both good and bad; as well as how to make new habits and break bad ones. The book is broken down into several sections:
-Self-Knowledge p. 15-44
-Pillars of Habits p. 45-102
-The Best Time to Begin p. 103-134
-Desire, Ease, and Excuses p. 135-222
-Unique, Just Like Everyone Else p. 223-262
Throughout the book I found myself highlighting line after line with great information. Much of the information discussed is common sense stuff, but I still found it thought-provoking. The book calls for you to examine yourself and think about how you act and react to things in your everyday life. The book doesn’t specifically tell you what habits to change, but gives you tools to changes and make habits.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

Sports Illustrated Swimsuit model Chrissy Teigen has a cookbook out called Cravings with a tagline recipes for all the food you want to eat. When opening the book, I was unsure of what to expect with a cookbook written by a super model. When I first thumbed through books, what caught my eye was several pictures of her along side her husband, John Legend. I rolled my eyes thinking this is another celebrity couple that are going to nauseate me with their highfalutin lifestyles. However, when I flipped to the introduction I could tell that Chrissy was the one really doing the writing here. The entire book is written like Chrissy is just talking to you and I love that! The book is broken in to 10 chapters ranging from Breakfast All Day (p. 14-39) to Thai Mom (p. 104-119) to Supper (p. 192-233). She confesses in her intro that she is not a baker, so you won’t find a section on desserts.

I recommend this cookbook to anyone and everyone that wants to up their game in the kitchen. Chrissy takes classic meals and make them better, like on p. 90-91 Chrissy’s Mac and Cheese with Cheesy Garlic Bread Crumbs and p. 32-33 Pull-apart Buttermilk Biscuits with Sausage Gravy. All of the recipes have gorgeous, nicely composed pictures.

In the introduction, Chrissy mentions she has a blog, which I was unfamiliar with so I decided to check it out. I wanted to see if all the recipes that were in the book were on the blog as well. After using the search bar at the top of her blog, I only found 1 (out of 5) recipe that was on the blog. So if you’re a fan of her blog, it looks like you’ll find lots of new recipes in the book. Check it out!!

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

The Tabasco Cookbook is a cute little book filled with recipes that use America’s Favorite Pepper Sauce. The book starts off with an introduction, which was interesting. I loved on p. 15 they included a Piquancy Scale, which helps determine about much tongue stimulation to expect depending on how much Tabasco is used. The books is broken into chapters; Breakfast & Brunch – Soups, Starters, & Drinks – Mains – Sides & Sauces – Desserts

I loved this book because it opened my eyes to using Tabasco in things I’d never realized would benefit from this sauce. The Guacamole p. 35 as well as the Cornmeal Nips on p. 40 both are on my must make ASAP list. Eula Mae’s Jambalaya on p. 80 is one I think I’m going to love as well. The dessert chapter is one that has me the most interested as I don’t usually think about putting spicy into my sweets. Smoldering Swirled Brownies on p. 134-135 along with Hot Bananas with Rum and Chocolate p. 140 sounds delicious. Have you ever used Tabasco in your desserts?

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

American Heart Association Healthy Fats, Low-Cholesterol Cookbook is the newest book by the American Heart Association that is chop full of delicious recipes to help reduce bad fats and lower your cholesterol. This is a paperback book with no pictures, but that shouldn’t stop anyone from snatching this one up. The first few chapters gives great tips on healthy fats, healthy hearts, and healthy lifestyles; something we should all be striving towards. The appendices are a true wealth of information as well from healthy shipping strategies to risk factors for heart disease and stroke.

The middle section of the book is the heart of the book. I’m super anxious to try the Confetti Catfish Fillets (p. 110) and the Apple-Lemon Carrots (p. 255). Pecan-Topped Cinnamon Oatmeal (p. 286) sounds like a great way to start off a healthy day. Maple-Blueberry Bar (p. 304-305) is on my dessert to do list. I highly recommend this book to anyone and everyone because in this day in age of fast food and processed foods, we’ve all got to take charge to cook and eat healthier.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods [120 Recipes for Vitality and Optimal Health] is written by Rebecca Katz and Mat Edelson who also wrote The Cancer-Fighting Kitchen back in 2009. When I saw this book was for review again, I was excited to see what age busting recipes they shared. However, after flipping through the pages I noticed about 1/4 of the book is informational. As I started to read, I was sucked in this vast knowledge written in a way that is not only informational, but interesting. The first 3 chapters:
–Food, Nutrition, and Your Body
–The Healing Power of Food – Love the section called “The Culinary Pharmacy” that lists foods and how they are beneficial to our bodies (antioxidant, heart health,anticancer, etc.).
–Making the Most of This Book

I’ve got a lot of pages tabbed in this book. I’m so anxious to give these healthier versions of recipes a try, like The Chicken Tortilla Soup (p. 70) and the Insanely Good Chocolate Brownies (p. 221). There’s also several new recipes I want to try like the Sesame Miso Dressing (p. 187), Greek Chicken Salad (p. 145), and the Thyme Onion Muffins (p. 166). I highly recommend this book for people that are looking to make their recipes healthier with a few simple changes.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

Phoenix Claws and Jade Trees is a gorgeous cookbook by Kian Lam Kho, which covers essential techniques of authentic Chinese cooking. The first few chapters of the book discuss necessary kitchen materials as well as pantry necessities and basic ingredient preparations and Chinese stocks. The rest of the chapters are divided by cooking techniques.

Like I said this is a gorgeous cookbook filled with many beautiful composed picture of mouth watering Chinese dishes. Many of the ingredients (carp, goose, conch) and techniques needed cook many of these recipes look way out of my league. For an beginner to average cook, this book seems to be more than most would care to try. However, I tempted to keep this book on my shelf because its an eye-catching book and does have a few recipes that don’t seem to hard that would like to try. Three Cup Chicken on p. 206 as well as the West Lake Beef Soup p. 276 are two recipes from this book I’d like to try.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

Mark Bittman’s Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities is a cookbook that has me so excited to get back in the kitchen! Truthfully, I have been burnt out when it comes to cooking, but when I started to read and look over this amazing cookbook, I’m anxious to try many of Mark’s mix and match recipes. Each chapter is broken down by items; like in Appetizers and Entertaining you’ll see Cocktails +12 Ways, Party Dips +3 Ways, etc. He covers 12 different easy recipes for Cocktails and then 3 ways to make Party Dips. At the end of the chapter he combines all the different recipes into a matrix, where you can have different palate themes (Mediterranean, East Asia, South Asia, Latin America).

After reviewing this book, I have a renewed spirit to get back in the kitchen and try many of these recipes. These recipes seem to range from easy to more advanced and the ingredients range from things you see everyday to others that may not be on your everyday menu (lamb, paella, squid). I’m anxious to try the Watermelon +12 ways next summer, the Bell peppers +16 ways, as well as the Vegetable Soup +12 ways. I recommend this to any cook, who is feeling blah when it comes to cooking. This will give you tons of new ideas and maybe get you motivated like it has me.

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.

I’ve always been a fan of Giada De Laurentiis, so when I saw she a new cookbook coming out that I could review, I was ecstatic! Happy Cooking: Make Every Meal Count … Without Stressing Out is music to my ears! I love to cook, but when you’re a busy mom who works full time and wants to have home cooked meals on the table most nights, I was curious to see what tips, tricks, and recipes Giada shared. She breaks the book into 10 chapters, starting with Breakfast and ending with Treats & Sweets. In the Breakfast chapter, she shares recipes for everything from smoothies to crepes. She labeled the recipes that Gluten-Free (GF), Vegeterian (V), and Vegan (v). I love that there’s lost of gorgeous pictures throughout the book as well.

Happy Cooking is a book I’m going to hold on to, because the recipes look simple enough to use on busy nights. I’m anxious to try to the Smoky Candied Carrots on p. 207 as well as the Pasta Pizza on p. 132. The Orange Cream Butter Cookies (p. 278) are on my list for Christmas cookies to make this year. You definitely need to check out this cookbook, which is Giada’s 8th cookbook. I venture to say it’s probably her best!

I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.