The Observer’s Top 50 Cookbooks of All Time

Observer ’s food magazine, Observer Food Monthly , brought together a panel of cooks and food writers to select the 50 best cookbooks of all time. Of all time! As in, there’s one from 1570 (#49 Opera dell’arte del Cucinare by Bartolomeo Scappi—you know, just in case you have some Renaissance popes over for lunch). The list ranged from Julia Child’s Mastering the Art of French Cooking to the Momofuku Cookbook to many British cookbooks, including those by Jamie Oliver, Fergus Henderson, and Hugh Fearnley-Whittingstall. Do you agree with the list? Have you cooked from many of the books?

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Tags: books, british, cookbook, dell, french-cooking, list, magazine, opera, renaissance, result

Sponsor Post: Vote For The Next Ghirardelli Intense Dark Flavor

This sponsor post is brought to you by Ghirardelli Intense Dark Chocolate . The views expressed here are solely those of the sponsor and do not necessarily represent the views of Serious Eats. When news about the health benefits of dark chocolate emerged, chocolate lovers rejoiced. Wait, we can eat more chocolate now? And it’s healthy?! Like anything, it’s only good in moderation. Still, chocolate makers have since gone to great lengths to expand their offerings. While a few companies have always offered one or two dark chocolate options, the choices available now are truly staggering. Ghirardelli has taken their dark chocolate a step further by creating the Intense Dark line, which offers such flavors as Twilight Delight and Espresso Escape. The company recently gave true chocolate lovers the opportunity to create their own Intense Dark flavors with their Bring Your Dark to Light contest, and now it’s up to fans to vote for the winner. Ghirardelli received numerous entries, which were judged on criteria such as flavor appeal, creativity/originality, and manufacturability. The winning entry will ultimately become the next Intense Dark flavor produced by Ghirardelli, and will be available in stores in 2011. Chosen by a panel of expert…

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Tags: Benefits, cookbook, expert, fantasy, health, intense, intense-dark, kevin-tamaki, medrich, network, sponsor, such-as-flavor, tamaki

Chocolate salted caramel mini cupcakes and recipe

These mini chocolate salted caramel cupcakes were made by Grace at La Mia Vita Dolce (via BlogHer ). Click through for the recipe, from the cookbook Martha Stewart’s Cupcakes . From the post: I love it when you find a good recipe and it’s so versatile. If you didn’t get a chance to read my earlier posts, the one-bowl chocolate cupcake batter produces a very light and moist cupcake with a rich chocolate flavour and it is very easy to make, throw everything in a bowl and blend. The dark chocolate frosting almost looks black and it is delicious. On to the caramel, the not so easy part of the recipe, for me that is, it took 3 attempts before I was happy with it. I think I may need a new candy thermometer, it was reading 345° F but I could tell by the aroma and the look that I’d taken the caramel too far. The second attempt was pure stupidity on my part I walked away for a minute when it registered at 325° F and when I got back to it I was right back to taking it too far. The third times a charm and finally a caramel that looked that beautiful copper colour, smelled fantastic and tasted delicious.

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Tags: attempts-before, caramel, chocolate, chocolate cupcakes, cookbook, cupcake-recipe, from-the-post, martha-stewart, mini-chocolate, mini-cupcakes, utf8, vita

Smoky Black Bean and Sweet Potato Salad (& Winner!)

This is a new recipe that I quite love – Smoky Black Bean and Sweet Potato Salad .

Tags: carla, cookbook, during-the-week, giveaway-winner, greens, leafy, red peppers, salad, united, vibrant

fruits of my labor

Blueberry Tart from my cookbook Blueberries are in season here: cheap, plentiful and voluptuous. For us Philadelphians, they are a local fruit, grown “across the bridge” in New Jersey. Faced with a blueberry overload, I threw together the Berry Tart from my cookbook, with one small modification: I used blueberry jam for the glaze instead of apricot, creating a powerful, blueberry one-two punch.

Tags: amazon, berry, blueberries, blueberry-tart, bridge, cookbook, grill-or-sear, include-peaches, jersey-faced, philadelphians, recipes, sumptuous, vastly-extends

Ice cream cone cupcake, outside and in

This beautiful ice cream cone cupcake, which looks extra tall in the photo, is by Guildford, UK custom dessert company HoneyOrb Bakery , via Flickr . They got the idea from the cookbook Eat Me . It’s vanilla sponge cake with chocolate buttercream and flake. You can keep up with HoneyOrb at their blog as well as on Facebook and @honeyorb_bakery on Twitter and they can be reached at cakes at honeyorb.co.uk or 07766 142 772.

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Tags: bakery, beautiful-ice, buttercream, cake, cakes, cookbook, custom-dessert, dessert, flake, flickr, honeyorb bakery, photo

Cook the Book: Village Fries

From Recipes [Photograph: Caroline Russock] When I read that Spike Mendelsohn uses waxy Red Bliss potatoes for the fries at Good Stuff Eatery in D.C. my interest was instantly piqued. Everything I’d always read about making the best possible fries involved the use of floury Russet potato for it’s high sugar content that lead to good caramelization and browning in the fryer. But when I sat down to talk to Spike he made a good case for these unusual fries and I was eager to see how they compared. In The Good Stuff Cookbook Spike explains that he uses Red Bliss potatoes for a few reasons: Their thin skin is edible and does not need to be peeled, they cook faster, and their flavor is sweeter than the traditional Russets. Still a bit skeptical, I heated up a big pot of oil and started slicing my potatoes into fries. After the initial blanch and second fry at a higher temperature I had what appeared to be a beautiful pile of fries. I tossed them with the chopped herbs and salt according to the recipe and waited until they were almost cool enough to eat. What I noticed…

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Tags: bliss, cookbook, fries, potato, recipes, skin, stuff-cookbook, traditional

Cook the Book: The Good Stuff Cookbook

Most fans of Top Chef remember Spike Mendelsohn as the fedora’d fan favorite from season four. But since then Spike has been busy making a name for himself in the world of burgers with Good Stuff Eatery in D.C. Serving up a menu of burger, fries, shakes, and a few other comforting American classics, Good Stuff has quickly endeared itself to the Obama administration and D.C. burger fanatics. The Good Stuff Cookbook is a collection of recipes from Spike’s eatery that melds burger basics with great locally sourced ingredients and helpful techniques. Spike’s method for making a prefect fast-food-style burger is a great one and the resulting burgers are some of the best versions to come out of my kitchen. It’s going to be a week of good stuff here at Cook the Book with plenty of burgers— Farmhouse Bacon Cheese and the Prez Obama Burger , a Toasted Marshmallow Milkshake , and a recipe for Village Fries using some unlikely potatoes. Win ‘The Good Stuff Cookbook’ Thanks to the generous folks over at Wiley , we are giving away five (5) copies of…

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Tags: book, burgers, Chef, classics, comforting, cookbook, farmhouse-bacon, fedora, kitchen, mendelsohn, recipes, serious-eats-, stuff, stuff-cookbook, village-fries

Cook the Book: Farmhouse Bacon Cheeseburgers

From Recipes [Photograph: Caroline Russock] I’ve made plenty of tasty lamb and pork burgers , and even passable pub-style burgers but I’ve never achieved a perfect fast-food-style thin patty. Spike Mendelsohn ’s Farmhouse Bacon Cheeseburgers from The Good Stuff Cookbook possess all of the elements of my holy grail burger— thin patty, squishy potato bun, American cheese, iceberg lettuce, tomato, pickle, red onion, and a secret sauce. Oh, and bacon. Spike’s concept throughout the book is to keep it simple. And I went into the kitchen with fingers crossed, hoping that not over-thinking it would lead better burgers. Spike adds a few extra steps to his burger-making process that seem superfluous but really do make a difference. All of the burgers at Good Stuff Eatery are served on buttered toasted buns, and once they are assembled they are wrapped in a piece of wax paper and left to rest for a few minutes . This way the patties have a chance to rest and the flavors of all of the other burger components really come together in a way that they would if they were served in a burger joint, where they have a chance to sit in their wrapping for a few minutes. …

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Tags: cheeseburgers, cookbook, elements, farmhouse-bacon, fast, lamb, recipes, result, spike, stuff

summer yummers :: a photo essay

Cauliflower-Chickpea Tagine from my cookbook,

Tags: cauliflower, cookbook, food, haute-cuisine, mountains, peas-at-trader, recipes, result, slightly-spicy, snapea-crisps, street, street-cart, urban