Gather round the camper van with authors Martin Dorey and Sarah Randell.
This text skips traditional cookbook form and instead serves a guide for hopping town when that "Friday Feeling" comes around - including a what-to-bring for campside cooking, tips for RV rentals, and of course, a road trip playlist.
Cooking with Curtis Stone: Easy, Everyday and Adventurous Recipes for the Home Cook
The Aussie chef's laissez-fair style shines when it comes to rewiring the not-so-basics. This text, he takes on a carnivorous-chantilly mix of seafood/game and fancy desserts. See: BBQ scallops with citrus, apple tarte tatin, prosciutto-wrapped guinea fowl and passionfruit raspberry creme caramel.
Bonus: Check his last book for invigorating lime & mint-dressed watermelon and "brekkie" favorite - clove-spiced pumpkinseed granola.
Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest
Authors Kurt Beecher Dammeier and Laura Holmes Haddad pay homage to Pacific Northwest cooking, highlighted by surrounding mountains, farms, rivers and, naturally, the Pacific ocean.
The book praises food almost poetically: "Pure flavor is the essence of everything we eat - food that tastes like it's supposed to and reflects the natural rhythm of the seasons."
Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined
Jake Kosmas and Dushan Zaric explore underground cocktail culture with swill like Elderflower Spritz and Chai-infused Sweet Vermouth.
Reworking the classics, you'll feel like you've gained access to a world of speakeasy secrets locked in time. These drinks are truly made to remember. But shhhh.
This text skips traditional cookbook form and instead serves a guide for hopping town when that "Friday Feeling" comes around - including a what-to-bring for campside cooking, tips for RV rentals, and of course, a road trip playlist.
The Aussie chef's laissez-fair style shines when it comes to rewiring the not-so-basics. This text, he takes on a carnivorous-chantilly mix of seafood/game and fancy desserts. See: BBQ scallops with citrus, apple tarte tatin, prosciutto-wrapped guinea fowl and passionfruit raspberry creme caramel.
Bonus: Check his last book for invigorating lime & mint-dressed watermelon and "brekkie" favorite - clove-spiced pumpkinseed granola.
What if you could whip up healthy, mouthwatering meals that your family loved--without making a mess?, asks writer Brette Sember, rhetorically so. What's more, the French-inspired technique en papillote is geared to seal in flavor while food cooks.
Eco-Tip: If you've got mamma Earth in mind (especially near Earth day!) parchment - although paper, can minimize water waste associated with running the dishwasher or sink.
Eco-Tip: If you've got mamma Earth in mind (especially near Earth day!) parchment - although paper, can minimize water waste associated with running the dishwasher or sink.
Authors Kurt Beecher Dammeier and Laura Holmes Haddad pay homage to Pacific Northwest cooking, highlighted by surrounding mountains, farms, rivers and, naturally, the Pacific ocean.
The book praises food almost poetically: "Pure flavor is the essence of everything we eat - food that tastes like it's supposed to and reflects the natural rhythm of the seasons."
Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined
Jake Kosmas and Dushan Zaric explore underground cocktail culture with swill like Elderflower Spritz and Chai-infused Sweet Vermouth.
Reworking the classics, you'll feel like you've gained access to a world of speakeasy secrets locked in time. These drinks are truly made to remember. But shhhh.
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