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Archive for the ‘more dessert recipes’ Category

Do you know Lidia like I know Lidia?

photo by Diana DeLucia

Over the years, I’ve enjoyed tuning in to her various PBS cooking shows and browsing through her numerous cookbooks. Besides being a celebrity chef and bestselling author, Lidia Bastianich is a successful restaurateur (4 eateries in NYC, one in Pittsburgh, one in Kansas City), and part of the team who opened Eataly, the largest artisanal Italian food and wine market/mall in NYC. She has an exclusive line of high-end cookware and serveware (Lidia’s Kitchen) for QVC. With her daughter Tanya, she launched Nonna Foods, a platform for distributing LIDIA’S pastas and sauces, and with her son Joseph, she produces fine wines at two vineyards in Italy. In short, this woman has a LOT on her plate!

But who knew she also wrote children’s books? I only recently discovered her delightful Nonna Tell Me a Story series, a delightful blend of semi-autobiographical stories and kid-friendly family recipes.

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One, two, three, and as pleased as can be to see this delectable new counting picture book  by award-winning poet, author and teacher Kathi Appelt!

For one, I’ve long been fascinated by crows and their supreme intelligence. Did you know they can distinguish individual humans by recognizing facial features? Or that they can not only use, but in some cases, manufacture tools? They engage in sports and play, and yes, they can actually count!

(Uncanny, but just as I finished typing the previous sentence, I heard three jubilant caws of approval in the back yard. I’m sure our resident crows know when they’re being written about. Told you they were smart!) :)

The two things I love most about Counting Crows (Atheneum BFYR, 2015) are the varied, innovative rhyme schemes and the fact that the crows are counting, of all things, SNACKS *licks lips*! Not to mention Rob Dunlavey’s fetching feast of whimsical illustrations capturing the peckish personalities and comical antics of these red-and-white sweater-clad flappers in a striking three-color palette of black, white and red.

(click to enlarge)

One, two, three
crows in a tree.

Three roly-poly bugs,
three ripe mangoes.

Three for the counting crows.
Three, by jango!

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These days, I’m all about Laura Ingalls Wilder.

For the past two weeks, I’ve been enjoying Pamela Smith Hill’s online course, which compares Wilder’s Little House books with her soon-to-be published autobiography Pioneer Girl, and I must say all that talk of traveling to and from Walnut Grove in a covered wagon has made me hungry for some down home country food.

That’s why I was especially happy to see Melissa Gilbert’s recently released My Prairie Cookbook: Memories and Frontier Food from My Little House to Yours (Stewart, Tabori & Chang, 2014). I’m a longtime fan of the “Little House on the Prairie” TV series and always picture Melissa whenever Laura’s name is mentioned. Can you believe it’s been exactly 40 years since the series first aired on NBC?

My Prairie Cookbook is a must-have for Little House fans. In this scrapbook-cookbook, Melissa shares nearly 80 recipes and lots of wonderful behind-the-scenes photos, memorabilia, and personal recollections. She answers frequently asked questions from fans, lists her top ten favorite LH episodes, comments on LH bloopers and goofs, and writes so lovingly about Michael Landon, whom she considered to be her second “Pa” ( her own father died when she was just 11).

For those of us who’ve watched the series for many years, that image of a freckle-faced, somewhat fearless minx in pigtails and calico is so firmly entrenched in our minds that we might not realize that in real life Melissa raised four boys and liked nothing better than cooking lots of soul-nourishing comfort food for her family and friends.

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If you want a paleta, raise your hand!

Mango? Lime? Coconut? Strawberry? Pineapple? What do you fancy? We need one last tasty lick before summer ends.

Carmen Tafolla’s story makes me want to visit the girl narrator’s barrio — where “the smell of crispy tacos or buttery tortillas or juicy fruta floats out of every window, and where the paleta wagon rings its tinkly bell and carries a treasure of icy paletas in every color of the sarape.”

What Can You Do With a Paleta? is pitch perfect storytelling. Dr. Tafolla captures the fun, anticipation and utter deliciousness of this favorite Mexican ice pop treat, the very essence of summer and childhood.

And I LOVE the way she reads her story aloud. You’ll see what I mean:

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Wasn’t that great? My favorite part is the blue mustache. :)

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If 19th century French chef Alexis Soyer were alive today, he’d likely have his own cooking show. His name brand sauces, cookbooks and kitchen utensils would fill store shelves, velvet berets would be all the rage, and lines of fans would snake around the block at all his public appearances.

Though he was deliciously famous during Victorian times and has been called the first celebrity chef, today Soyer is curiously the man history forgot.

I’ve been fascinated by his life and work ever since reading Ann Arnold’s beautifully written and illustrated picture book biography. You may know Ann as the illustrator of Alice Waters’s now classic Fanny at Chez Panisse, which is ‘the book’ that got me hooked on illustrated cookbooks.

In The Adventurous Chef: Alexis Soyer (Farrar, Straus and Giroux, 2002), Ann outlines Soyer’s life from his humble beginnings in the tiny French town of Meaux-en-Brie (1809), till his death from Crimean fever in London at the age of 48. He was quite a colorful and flamboyant character who enjoyed amusing people — not only a celebrated chef with a social conscience, but also an inventor, entrepreneur, and prolific cookbook author.

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