Wonderful cookbooks

As a foodie, I seldom follow recipes. I just read them and get inspired. And then make my own dishes based on lots of different sources. Today I did the opposite! I followed Rosanna Nafzinger's descriptive recipe for Dutch Baby. This is the result.



Wonderful! Isn't it? Well, my Kid ate most of it, with homemade wild sour cherry jam (recipe coming up later). And the Kid already asked if I can make it again tomorrow! I think that if an 11-year old want seconds for days and days the dish has received about 15 Michelin stars :-)

Well, Rosanna Nafzinger and Ken Albala (one of my favorite foodies) have just published a wonderful book: The Lost Art of Real Cooking (get it here at Amazon).

If you love to read books, love to read cookbooks, love to get inspired by how we humans have dealt with different kinds of food, how we have adapted foods to be digestible, how we have preserved summer's bounties, how we spent time in the kitchen cooking, preserving, loving food, this is a must have. I just received my copy of this wonderful book and I already use it in my kitchen! This seldom happens with other foodie books, which I usually devour but seldom follow.

The Lost Art of Real Cooking is just a great must have for every foodie out there.

We can't wait for autumn so we can start pickling things....

Roberto Santibañez's wonderful recipes

My good friend Roberto Santibañez, former culinary director of Rosa Mexicano in New York, has published a long-awaited cookbook: Rosa's New Mexican Table. This nominee to the James Beard Foundation Awards 2008 is a wonderfully fresh contribution to the publications that deal with Mexican food in English.

Though Roberto's recipes were created for a restaurant kitchen, his cookbook has all the elements needed for cooking Mexican food in the home. All recipes are carefully explained and are followed by tips and ideas on how to serve the different dishes and drinks. Several Mexican cooking techniques are presented in an easy-to-understand manner that will assist even the most novice home cook. The photographs are beautiful and illustrate not only the finished courses but also techniques and ingredients indispensable to Mexican cooking.


As a modern chef, Roberto follows the true Mexican culinary traditions but adds his own touch while creating new combinations of taste and textures that are very refreshing. Just check-out his "Seared Duck Breasts with Pecan-Prune Mole" or his "Lobster in 'Little Adobo' ", two examples well-suited for the contemporary Foodie.

This is not another coffee-table cookbook among the others. It is a book to read, enjoy, get inspired by, and use, truly use, in your own kitchen.

As we say in Swedish,

Smaklig måltid!



PS: Don't forget to visit the publisher's Web site for more inspiring publications!