Wednesday, November 16, 2011
new cookbook: 'teaching dad to cook flapjack'
Rainer and I made this sunflower bread on Sunday. It was really tasty, despite the fact that it's kind of dense and low (my 100% whole wheat bread attempts always turn out that way--tasty but low). We found the recipe in a new book that I've actually had for quite some time. I read about it on 101 Cookbooks and had it on my wishlist for a few months then finally decided to buy it for myself. It's lovely. The book originally started out as a collection of recipes Miranda Gardiner compiled for her father, after her mother passed away. Just a collection of family, homey dishes he could whip up for himself. In truth, it's more of a family cookbook, though, and contains lots of pictures of the author's young family and dreamy shots of their location in Great Britain.
I love how this book is organized into not-your-usual categories like "well-loved food," "mid-week morsels," "chance encounters," and "ozone inspired" (tales of beach-side cooking). Details like that, along with inspiring photos, are what I love cookbooks for. It doesn't even matter very much how many of the recipes I end up making, as long as I'm inspired in my cooking and domesticity. This book is a lovely read for that.
These caramel salties look delicious and very well may end up on a Christmas tray over here pretty soon.
Eek! I love this photo of her boys in a homey kitchen. This picture accompanies a recipe for "deluxe toad in the hole."
I must make these jam tarts too.
I will say, it is frustrating to be doing Weight Watchers when I am faced with so many delicious recipes to try! I figured trying the Sunflower Bread would be a fairly safe bet to start, but even so I could only really eat a slice plus some of Rainer's crusts before I had to stop. Alas.
By the way, did you know I have a little Amazon bookshop? You can see some of my other favorite cookbooks here and "home" books here.
Thanks for all your sweet comments on work/parenting balance on my last post. It's so nice to feel supported and to bounce ideas off each other. I went back and answered some questions in the comments, so check back there if you asked one. Also, someone asked about the acorn cakelet pan a few posts ago. It's from William's Sonoma. A similar one is here.)