cookbook of the week

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STRAWBERRIES & CREAM FACE & BODY EXFOLIATOR

It’s been one of those weeks that has no beginning or end, just an endless cycle of events and dinners and obligations, punctuated by traffic and car doors opening and closing and emails and work and Snapchat. You know? You know. I am tired. The final edits on my manuscript were due on Friday, and, horror that it is for me to be behind deadline, I just didn’t have them done in time. Flash forward to me listening to Alanis Morissette at 1am on Sunday (or Monday, technically), speeding through hundreds of pages of rewrites and photo annotations.

Writing a book is no joke, you guys. Aside from the terror of just finishing the damn thing, there is the much more real, vibrant fear of exposing myself more completely than I ever have before. Whenever I begin to feel this way, I remind myself of all the wild and crazy things I share with you each week here on the internet, but something about print just feels massively more final. The words will become tangible objects, physical entities that exist in space, that elicit emotion and frustration and distaste.

Read more and get the recipe here.

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New Zealander Unna Burch, who blogs at The Forest Cantina, taught herself everything she knows about good home cooking — and now, with her second Forest Cantina cookbook, she’s ready to teach you. 

“During the week I want fuss-free meals. Tasty food that isn’t too complicated to put together,” she says. “Weekends or during the holidays I like to make dishes that require a little more time and attention. My food philosophy is fresh, free range, and fair trade.”

The book also provides a guide to suburban self-sufficiency, including how-tos on keeping gardens, chickens, and bees — yes, bees! Dig in to the project here.

The Cookbook

Hey everyone!  First and foremost, I want to thank all of you for your kind words, strong support, watery mouths, and hungry bellies.

The Experiment has gotten a lot of attention recently, especially regarding the cookbook.  Loren Bouchard (lorenbouchard) reached out to me a few weeks ago and he told me what his image for the book was.  He’s been a long time fan of the blog, and I’m very excited to work with him.

The book is in very early development. We’re starting out with a few recipes and seeing how everything fits together.  I’ll keep all of you posted as new information arrives, but for now you’ll have to stick to the blog.

Keep on burgering, burgerfiends!

i go to bookstores and read books about inner passions, here we have: herbs, interior design, and an irish pub cookbook 😹 i filmed a winter lookbook today too! be up sometime this week x

@puppydogejade

For once in your life you’d decided that you’d actually make an attempt to do something nice without having to be told to do so. You’d spent the past week looking over various cookbooks and had planned to prepare a home cooked meal for your wife. Now you just had to find what you needed. In hindsight you probably should have looked through the kitchen earlier but you did and so now you were going through the cupboards in search of a suitable pan. Or at least you were until you found bottles of alcohol pushed right into the back corner of one of the cupboards. They weren’t yours, the fusions kept their stuff elsewhere so that just left your wife. And she was supposed to have dropped that habit.

>::::/

You pick one of the bottles up and head of in search of your wife with the intent to confront her about this discovery.

“Harley!! Where are you?!”

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Star chef Yotam Ottolenghi’s new cookbook, NOPI, calls for exotic ingredients like the hot relish known as sambal, and pandan, a fragrant green leaf found in Southeast Asia. Ottolenghi says he knew very little about those ingredients before he met his co-author, chef Ramael Scully.

He tells NPR, “I’ve never really been properly exposed to Asian food. All this kind of very, very intense flavor and flavors – and those ingredients put in the context of daily cooking – I wasn’t quite aware of. And Scully opened my eyes.”

In ‘NOPI,’ An Ottolenghi Cooking Journey From Middle East To Far East

Practical HanniMagic October Calendar!

There’s been some discussion recently about creative fandom outlets if art-ing or fic-ing aren’t for you!!! 

In the spirit of that, in addition to the #Hannictober Daily Prompt Calendar, I’ve made a Practical Magic October Calendar <3 Obviously dates are just suggestions and guidelines for all exciting October fun! :3 Use the tags on tumblr/twitter so everyone can find your things!

10/7 - #Hannicosplay: During the time all the cons are going on, show off your best Hannibal costuming!!! You don’t have to be anywhere special to play, just post a pic of your favorite Hannibalish cosplay! 

10/14 - #Hannipumpkin: Obviously inspired by our favorite pumpkin bearing actor! Whether your carving or carrying, show us your loveliest Hannibal pumpkining.

10/21 - #Hannitreats: Janice’s cookbook comes out the week before, so hopefully you’ll have lots of ideas. Bake or cook or cocktail up some (people) treats and share your recipe and the results with us all.

10/28 - #HappyHanniween: Free for all Hannibal Hanniweening, wish someone a Happy Hanniween or show off another spooky Hannibal aspect of the holiday. <3  

I finally pushed the publish button on this mini cookbook project. It took forever.

I found some time this week to finish it up due to some life circumstances (to put it lightly).

An excerpt of the introduction:

“Food evokes strong emotions for me because it is how I connect with my background, my heritage, and my ancestors. In our family, on my mother and father’s side, sharing food is a sign of love and an integral part of how we greet each other. Going to a relatives’ house meant that one would be greeted with locally grown sliced fruit seasoned with preserved plum powder or a tray of assorted Asian candies. Whenever we would go to Ah-Ma’s house, the first thing she would ask is “have you eaten yet?” in Taiwanese.

[…]

I wanted to weave together elements of my family’s story into something shareable which is how this cookbook came to be. Pulling elements from my heritage and combining it with my Midwestern upbringing means that I can tell my version of our family’s food story.  This cookbook is not about what traditional Taiwanese or Chinese families eat. This is about my family, what we eat, and what I like to eat.“