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Archive for the ‘weekend cooking’ Category

Several years ago, Anamaria at Books Together tipped me off to this charming picture book about Fannie Farmer by Deborah Hopkinson and Nancy Carpenter. Happy to say I’m finally getting around to featuring it here at Alphabet Soup and I even rewarded myself by making Fannie’s Famous Griddle Cakes using the recipe provided in the book. :)

These days, most of us don’t think twice about reaching for our measuring cups, spoons, or kitchen scales when we’re ready to cook or bake. Especially with baking, when precise measurements can mean the difference between a cake that rises nicely or sinks like a stone, it’s always about starting out with a good, reliable recipe.

Boston native Fannie Farmer is often credited with inventing the modern recipe. She was one of the first to write down exact instructions for measuring and cooking. But what inspired her to do that, and to eventually publish a cookbook that’s been popular for over 100 years?

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Bonjour! Êtes vous affamé? (Hello! Are you hungry?)

I don’t know about you, but after reading the yummy recipes in Kids Cook French (Quarry Books, 2015), I’m starving! At this very moment, I would love to feast on Claudine Pépin’s Spring Menu: Eggs Jeannette with a Salad, Chicken Breast with Garlic and Parsley, Sautéed Swiss Chard, Parsnip-Potato Purée, and Almond Cake. Mmmmmm!

You may know Claudine from any one or all three of the James Beard Award-winning PBS cooking series she appeared in with her father, legendary French chef Jacques Pépin. It is natural that Claudine (an accomplished home cook and wine educator who married a chef), should publish a cookbook for kids, since she grew up with fine cuisine and now cooks most nights for her 11-year-old daughter Shorey.

Art copyright © 2015 Jacques Pepin

True to Claudine’s guiding philosophy — that there’s no such thing as “kids food,” only “good food” — Kids Cook French doesn’t look or read like a children’s cookbook. You won’t find rebus-like directions in large print with little measuring spoons, or yet another “recipe” for peanut butter and jelly sandwiches. This is not to say that the recipes are overly complicated, only that adult supervision is required for what are clearly family projects.

Claudine (center) with Shorey, Rollie, Jacques and Gloria (by Tom Hopkins).

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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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Once, when we were living in England, Len and I discovered some wild blackberry bushes growing in Wimbledon Common across the street from the school where I was teaching. I was excited because I’d never even seen a blackberry in person before, let alone eat one, and I remembered that famous last line from The Tale of Peter Rabbit:

Flopsy, Mopsy, and Cotton-tail had bread and milk and blackberries for supper.

The ones we picked were a little sour, but good with sugar and a dollop of cream. Because of that fond memory, I’ll always associate blackberries with England. I also like to tell the story of how because we didn’t have a whisk or rotary beater in our little flat, Len whipped the cream with a fork! I knew then I had to marry that man with his power arm. :)

Thus enamored of blackberries, I recently devoured a gorgeous new picture book by Emily Jenkins and Sophie Blackall featuring A Fine Dessert called blackberry fool, a decadent English sweet dating back to the 16th century consisting of blackberries, cream and sugar.

In this wholly delectable story, we are treated to not one, but FOUR servings of blackberry fool prepared by four families from four different centuries. Such a tasty slice of food and social history! The families all follow the same recipe steps, but of course ingredient sourcing, methods, tools, and technology change through time. They’re united by their love of this dessert and the joy, anticipation and satisfaction that come with making it. No surprise — they all love to lick the bowl — viable proof that some things never change. :)

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