All I want for Christmas are some new cookbooks…

I haven’t forgotten about Treats Eight through Twelve, truly. With stockings to stuff and a pork tenderloin to roast, I got behind. No fear, my cupboards are re-stocked with flour, sugar, and butter, and more treats are coming over the next few days. We have to squeeze them in before we resolve to eat fewer desserts in the new year, right? Right? Nah, we’ll just exercise more! (Or in my case, start exercising.)

I received a few books this Christmas that I wanted to share with you, in case you received a gift certificate that you need to spend. I’ve dug into each of them already, and am quite pleased.

Dorie Greenspan’s Around my French Table

This is a fantastic book, and I know I’m going to be cooking from it all year. Over 300 recipes from Dorie’s time in France–traditional favorites, restaurant standouts, and contemporary takes on iconic French dishes/ingredients. There are some recipes that will be wonderful for a Sunday when you have a leisurely day to spend in the kitchen, but plenty for weeknight suppers too. And each is accompanied by a delightful little anecdote.

Dorie is a skilled cook, and a skilled writer. My only complaint is that there aren’t more photos of finished dishes, but with so many recipes, that would make this book the size of the LA phonebook.

Mad About Macarons by Jill Colonna

I am enchanted by macarons, yet kind of terrified to try to make them. I’m hoping having a book devoted to the topic will help. While the writing is over-exuberant! A lot of exclamation points! I’m willing to forgive–macarons are exciting, so I’m sure the author could not help herself. This book does provide no-nonsense advice on how to create lovely little macarons (with perfect little feet), but I do need to purchase a few supplies first (a digital scale, and a new pastry tip.) Keep watching for my first macaron foray.

Will Write for Food, by Dianne Jacob

A great handbook on food writing, from blogs to recipes. I highly recommend it if you are interested in the genre, and if not, hopefully you’ll benefit by seeing an improvement around here .

Did you get any interesting cookbooks or gadgets for the holidays? I’d love to hear about them!

Comments 5

  1. Dan (A Duo of Chefs) wrote:

    My wife and I got “The Flavor of Wisconsin.” Really looking forward to delving into that one.

    Posted 29 Dec 2010 at 3:35 pm
  2. Anna wrote:

    Oh yes! I just checked that one out from the library. So much great history, and some very interesting recipes. Hopefully you will detail anything good you make over at a duo of chefs.

    Posted 29 Dec 2010 at 4:01 pm
  3. Jill Colonna wrote:

    Happy New Year to you! Thank you for posting something on the book – lovely to see and much appreciated. Just a wee word in your ear, that my surname is “Colonna”, in case your readers spot…

    Enjoy making macarons in 2011 and keep in touch.
    All the best,
    Jill

    Posted 01 Jan 2011 at 12:55 pm
  4. Anna wrote:

    Jill- Happy New Year to you too! Thanks for stopping by, and letting me know about my typo. My sincerest apologies. I’m hoping to pick up my scale in the next few weeks, and I cannot wait to try your macaron method and share it with my readers. You book has me fantasizing that I will soon have a small store of macaron shells in my freezer, ready to pull out at a moment’s notice. I can think of nothing more impressive (and yummy) than that. (You know, when first typing this comment, I ended almost every sentence with an exclamation point. Macarons really do get one excited!)
    Anna

    Posted 01 Jan 2011 at 8:42 pm
  5. Elaine wrote:

    Can’t wait for the macarons! It may be worth the drive up north to sample a few! (I just did the exclamation mark thing too!)

    Posted 04 Jan 2011 at 4:23 am

Trackbacks & Pingbacks 1

  1. From Sunchoke Soup with Parsley Coulis | Tallgrass Kitchen on 09 Feb 2011 at 6:16 pm

    [...] soup is from Dorie Greenspan’s Around my French Table.┬áThis was one of my Christmas cookbooks.┬áDorie tops this soup with creme fraiche and a parsley coulis that turns a simple pureed soup into [...]

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