There are so many books out there today for cooks; everything from celebrity cookbooks, to food memoirs, to single subject exposes, to resource guides for chefs, You can really find exactly what you are looking for.<\/p>\n
I am a self admitted cookbook junkie, with over 1000 in my library here at the food studios. My assistant Mary<\/a> also collects cookbooks, housing a respectable\u00a0number in her tiny abode. We both love pouring over the pages, reading ingredient lists, and then there are the photographs!<\/p>\n This last couple of months a slew of cookbooks have come across our desk here at the Kathy Casey Food Studios, and Mary and I have\u00a0selected our favorites to share with you. Almost all of these books are out now and available from your favorite bookseller.<\/p>\n Chefs On the Farm: Recipes and Inspiration from the Quillisascut<\/span><\/span> Farm School of the Domestic Arts. <\/strong>By Shannon Borg and Lora Lea Misterly<\/span><\/span>, Skipstone<\/a><\/span><\/span> $24.95 The book is divided seasonally, with recipes as well as look at farm life during\u00a0each season. Beautifully photographed, you instantly settle into sense of time and place. The recipes are explosions of textures and flavors, using\u00a0local ingredients<\/span> that are anything but ordinary. A cornerstone for sustainable cooking as well as life on the farm, Chefs on the Farm is more than a cookbook, but a manual for rethinking our approaching food.<\/p>\n Scroll down for a recipe for Cardomom<\/span><\/span> \u2013 Apple Stuffed French Toast with Cider Syrup<\/p>\n The Cooks Country Cookbook: Rediscovering American Home Cooking.<\/a><\/strong> America\u2019s Test Kitchen, $34.95 Cooking with Les Dames d’Escoffier<\/span><\/span>: At Home with the Women Who Shape the Way We Eat and Drink. <\/strong>Edited by Marcella Rosene with Pat Mozersky<\/span><\/span>, Sasquatch Books<\/a>, $35.00 We\u2019re hosting a cookbook release party here at the Kathy Casey Food Studios on October 16th. You\u2019ll\u00a0enjoy nibbling on bites from the book as well as rubbing shoulders with Seattle\u2019s taste makers. Tickets, which inclu<\/span><\/span>de a signed book, are available from the Dames Seattle website<\/a>.<\/p>\n
\nSustainability<\/span> has never been so delicious. The Quillisascut<\/span><\/span> cookbook<\/a> is the printed counterpart to Rick and Lora Lea Misterly\u2019s<\/a> Quillisascut<\/span><\/span> Farm School of the Domestic Arts in Rice Washington. A collaborative effort between Lora Lea- Goat Cheese Queen, Shannon Borg<\/a>– Food Writer, Karen Jurgensen<\/span><\/span><\/a>– Chef Instructor at Seattle Central Community College and Quillisascut School of the Domestic Arts, and award winning photographer Harley Soltes<\/span><\/span><\/a>.<\/p>\n
\nWi<\/span><\/span>th fall comes the desire to create American\u00a0home-style <\/span><\/span>classics, and what better than to turn to the pages of The Cooks Country Cookbook. Brought to you by the same people behind the popular magazine Cook’s Illustrated<\/a>, the recipes are tirelessly tested and\u00a0composed of clear methods to set the home cook <\/span>up for sure success. Delicious recipes inclu<\/span><\/span>de: Hearty Beef Stew, Corned Beef Hash, and a tempting Chocolate Blackout Cake.<\/p>\n
\nLes Dames d\u2019Escoffier is an international organization of women leaders in food and beverage and hospitality \u2013 the organization promotes women into the hospitality fields, making connections through food\u00a0and provides scholarships. Recipes\u00a0from Seattle Dames include\u00a0Braiden<\/span><\/span> Rex Johnson<\/a>-food writer, Leslie Mackie<\/span><\/span><\/a> of Macrina<\/span><\/span>, Fran Bigelow<\/span><\/span><\/a> of Frans Chocolates, me-Kathy Casey, and more.<\/p>\n