Amy’s Cookbook Finds: Sweet Confections {+Giveaway!} « SWEET DESIGNS – AMY ATLAS EVENTS
I think you all know by now that I have a slight obsession with cookbooks. My husband and I laugh sometimes that cookbooks are to me what shoes were to Carrie Bradshaw, and that our home is slowly but surely being invaded by cookbooks. My collection rivals the Barnes and Noble cookbook section. While I read many books online now, there is something about flipping through the pages of a cookbook that I’ll never tire of. Even though a lot of publishers send books my way, one of the things I love to do is to nestle myself up in a book store and scout out the hidden gems that come out every now and then.
s h i n s h i n e
It's time for me to rely on an one-pot dish for the next few days. Korean curry - much like Japanese curry in its mild flavor - is my childhood comfort food. This was one and the only curry I'd known in my childhood. Until I came to the states, curry to me meant this yellow curry mix out of this particular packet, only varied in its spicy heat degree.
Cucina Testa Rossa
Last week, I had the honor of guest chefing at Canelé, a jewel of a restaurant that shines on a nondescript street in Atwater Village next to Silverlake and Los Feliz in LA. Corina Weibel, a former commodities trader in Zurich and New York, leads the kitchen with a serious calmness, a laser focus, and a sense of humor that keeps everyone on track, relaxed yet firing out food, and remarkably smiling even at the busiest, craziest of moments. There was no yelling, no swearing, no angst (except from me and my tomato tart but more about that later...), and no attitude.
Poptarts-on-a-Stick and Bakerella's New Book
With a bucket full of fresh cherries and a package of premade pie crust in the fridge, my kids and I had plans to make a batch of Homemade Cherry Poptarts. But, my clever 7-year-old, Alyssa, had an even better idea, “How ’bout we make little poptarts and put them on a stick like Cinderella?” ‘Cinderella’ here isn’t the fairy tale princess, it’s my Alyssa’s favorite blogger (and one of mine)–the delightsome Angie Dudley of Bakerella–creator of the original cupcake pop, and author of the new book Cake Pops . Bakerella’s original idea for a cupcake-on-a-stick was an overnight sensation, landing her a guest spot on the Martha Stewart Show, and a mulitude of other incredible opportunities to collaborate with top-notch companies. It’s no wonder. Bakerella has a remarkable ability to create adorable ideas using everyday items: mini M&M’s, Necco Wafers, colored sprinkles.
Viet World Kitchen
Friends, the site was down late last week and into this week. My service provider, Typepad, suffered several security attacks. That was a first in my seven years of using their blogging platform. It's hard to fathom why someone would want to screw up blogs all over the world like that but it happens.
The Amateur Gourmet - How To Make Your Food Blog Popular
October 8, 2007 | By Adam Roberts | 64 Comments I received a touching e-mail this weekend from a reader who finds herself in the same situation I was in three and a half years ago: namely, she’s a third year law student, she hates the law, and she wants to be a writer. She’s just started a food blog and wants to know how to make it popular.
Spring Forward to Summer: Chocolate and Salted Caramel Pudding Pops
Spring has just begun and I’m already fast forwarding to summer with these pudding pops. It’s hard to deny a chocolate and salted caramel pairing. Especially one on a stick that is begging you to have a seat and enjoy the slow pacing a popsicle has to offer — that is if you can keep yourself from biting into it.
Recipes
Ming Tsai, Chef/Owner of the world-renowned East/West bistro, Blue Ginger, Emmy award winning host of the Food Network’s East Meets West and Ming’s Quest, and author of two cookbooks, "Blue Ginger" and "Simply Ming", invites television viewers back into his kitchen with his newest cooking show, Simply Ming, on public television. Produced by WGBH Boston and Ming East-West, LLC., Simply Ming centers around a varied selection of master recipes- intensely flavored sauces, pestos, salsas, dressings, rubs, and more that can be made in advance and then used during the week to prepare tasty and exciting dishes quickly- often in 30 minutes or less!
Seattle Bon Vivant
(photo courtesy of Shirley Karasawa) My dear friend and Japanese cooking instructor Shirley Karasawa, of the Japanese home cooking blog Lovely Lanvin (@LovelyLanvin on Twitter) returns to the Wing Luke Museum to teach an Okinomiyaki (Japanese savory pancake) class, and will be leading a tour of Uwajimaya to teach students how to shop for ingredients to create Japanese meals in your very own kitchen. I've previously hosted Shirley at home to teach Onigiri, Bento Box and Okonomiyaki private classes, have attended various workshops taught by Shirley in and around Seattle, and have taken a similar (albeit small private group) shopping tour.
