And it’s wonderful! Thank you Publisher’s Weekly, I’m blushing.
Here it is, and a recipe to celebrate!
Publisher’s Weekly Review:
“This engaging and colorful book covers a lot of food and fun. The author is a long-time caterer in California and an advocate of healthy dining and fills her volume with recipes that are unfailingly delicious. She is also an artist, which is clear from the book’s spectacular presentation—each page tinted with a mix of amazing fonts, headings, notes, and photos. Jennie Cook is also a family woman, regaling the reader with anecdotes including the culinary exploits of her “Chef Ma” and tales of a family vacation discovering delicacies in Spain. Among the innovative yet approachable recipes are burgundy beef stew, lacquered chicken, and a reputedly never-fail fruit crumble that can be made in several ways. There’s a simple recipe for pickled cranberries and a “Boozy Blackberry Balsamic Reduction” that adds “pow” to everything it touches. Every dish has a story; Cook welcomes reader into her kitchen with recipes dedicated to excellent cuisine. (Oct.)”
Recipe of the day – Waldorf Salad!
Get out there and get the last of the Arkansas Black apples, my favorites of all time.
A Waldorf is kind of like cole slaw for apples. It’s an old fashioned recipe that really needs to make a comeback. I eat this for dinner on a bed of greens, topped with a drizzle of balsamic. Delish.
Makes 1 quart, or about 6 servings
2 tablespoons sugar, honey, or agave