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Cauliflower Souffle – Kids Cook French

Recipe From: Kids Cook French – Les Enfants Cuisinent A La Francaise By: Claudine Pepin Illustrated by: Jacques Pepin

Cauliflower Souffle


From Claudine: The story of this soufflé dates to when my grandmother married my grandfather. She was about eighteen, she didn’t know how to cook very much, but knew he liked soufflé. So she made hers this way, without separating the eggs, and it worked! It does not rise as much as a traditional soufflé, but it is delicious and so much easier! She never added cauliflower; that is just me. Serves 8 Ingredients: 7 tablespoons (100 g) unsalted butter 1 cup (240 g) cauliflower puree (see instructions) 1⁄3 cup (41 g) all-purpose flour 2 cups (475 ml) whole milk 1/2 teaspoon kosher salt 1 pinch freshly ground white pepper 6 eggs 6 ounces (170 g) Gruyére or Swiss cheese, grated (about 2 cups) 2 tablespoons (6 g) minced chives Preparation: Preheat the oven to 375°F (190°C).… Read More

Cookbook Review ~ Kids Cook French

Review By: Gloria Cohen

This book is a delight; you don’t need to speak/read French to enjoy this collection of classic French recipes. This new book offers kids a world of culture and kitchen know-how as they learn to cook French.


Les Enfants Cuisinent A LA Francaise

By Claudine Pepin

Illustrations By Jacques Pepin

Kids Cook French Cover (hi-res)

According to world-renown chef, Jacques Pepin, “the moment for a child to be in the kitchen is from the moment they are born”

Jacques daughter Claudine Pepin has created a fun interactive cookbook for both parents and kids, introducing them to the arts and joy of cooking. With an emphasis on fresh ingredients and hands-on preparation, dishes include traditional starters, main courses, and deserts.

You will find from the very start of this book, that the left side page is in English and the right side is in French. I like this, as it’s also a way to have fun recognizing the French words for the classic recipes found in restaurants around the world.… Read More

Pork and Chive Dumplings with Soy Ginger Dipping Sauce

Recipe from:

Page Street Publishing

Pork and Chive Dumplings with Soy Ginger Dipping Sauce



1 1/2 lb (680 g) ground pork
1 1/2 lb (75 g) garlic/Chinese chives, chopped 1/4″ (3 mm) thick
1/4 cup (55 g) ground fatback
1/4 cup (60 ml) low sodium soy sauce
1/4 cup (60 ml) shao xing rice wine
2 tbsp (28 g) ginger, finely grated or minced
2 tsp (10 g) sugar
1 tsp (5g) salt
60 round dumpling skins
Chopped scallions for garnish

Soy Ginger Dipping Sauce
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) rice, black, or chinese red vinegar
1/2 cup (120 ml) water
1 tbsp (15 g) granulated sugar
2 tbsp (28 g) ginger root, finely julienned

In a large mixing bowl, combine the pork, garlic chives, fatback, soy sauce, shao xing, ginger, sugar, salt and white pepper. Mix the ingredients until the filling is well combined.… Read More


Review By: Gloria Cohen

I am really happy to be introducing you to Lee Anne's new book, she is a delight and works with many of my favorite chef's and friends in Honolulu. How about planning a dumpling party?

Dumplings All Day Wong

A Cookbook of Asian Delights from a Top Chef

By Lee Anne Wong


A renowned Asian chef, a finalist on season one of Bravo’s Top Chef, and a judge on The Food Network's Chopped, provides the basics of creating delicious Asian dumplings any time for any occasion, perfect as a snack, appetizer, or entrée.

Lee Anne’s recipes are easy to follow and are accompanied by beautiful color photos. “Biting into a hot, fresh, juicy dumpling can be a transcendent moment,” Lee Anne says. “This dumpling euphoria is commonly achieved by dining out or ordering in, which is why making them at home for yourself is that much more special.”

Included are chapters that cover choosing the right dough and folding techniques, as well as focusing on delicacies such as Shumai, Har Gow, Wontons, Soups and Baos.… Read More

Cookbook Review ~The Complete Guide To Making Mead

Review By: Gloria Cohen

If you ever wanted to try your hand at making your own mead or honey wine, this is the perfect book, Also a great gift for the upcoming holidays.

THE COMPLETE GUIDE TO MAKING MEADThe Ingredients, Equipment, Processes, and Recipes for Crafting Honey Wineby Steve PiatzVoyageur Press



An up-to-date, modern, and authoritative guide to homemade mead-making. Whether you’re the stone-cold beginner to a seasoned veteran, the book has something for everybody. Author Steve Piatz begins with a brief history of the fermented beverage and continues in chapters which include:

Characteristics and Varieties
The Basic Process
Yeast Strains
Recipe Development
Finishing Your Mead
You will be treated to discussions of yeast and special ingredients, as well as what equipment is necessary and recommended and an illustrated and detailed look at the basic process. Readers will also discover advanced techniques, such as oaking, clarifying, aging, spicing, and blending.… Read More

7 Great Food Magazines That Dont Exist Online – The Daily Meal

If you want to read these wonderful magazines, you'll have to do it the old fashioned way!

Here are two samples:


This network of local food publications publishes nearly 100 local magazines from NYC all across North America, including Hawaii and several in Canada.



The Journal of Food and Coulture

This “journal of food and culture” has been taking “food as a starting point to probe timely and necessary questions about the role of food in everyday life” since its inception in 2001.












For more great magazines, read more by: Dan Myers

7 Great Food Magazines That Dont Exist Online | The Daily Meal.


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Cookbook Reviews: Le Livre Blanc – Anne-Sophie Pic

Cookbook: ART!
 From France’s only 3-Michelin Starred Female Chef
Review by: Gloria Cohen
Review By: Gloria COhen
It should come as no surprise that this deservedly celebrated chef should pen such a stunningly gorgeous cookbook – beautiful in content and form.
From the crystalline simplicity of the photography to the cutout slipcase. Le Livre Blanc explores Pic’s unique approach to her art, with dishes arranged idiosyncratically into six chapters: soft pink and acid yellow: contemporary memories; iodine in the earth; the weight of air; traditional eccentricity and the margins of frontiers. 
blue lobster dish - just blue lobster - homard
blue lobster dish – just blue lobster – homard
Le Livre Blanc was born from the desire to document the inimitable culinary of Ann-Sophie Pic: to communicate the purity and simplicity that have gained her critical acclaim and Michelin stars at Le Restaurant Pic and Beau-Rivage Palace.
Throughout, Pic delivers insights into her creative process; the interplay of imagination and memory in creating dishes; and the associations between flavors and textures that make her cooking unique.  … Read More

Cookbook Review ~ Paul Gayler GREAT HOMEMADE SOUPS

Review By: Gloria Cohen


With guest chefs: Daniel Boulud, Antonio Carluccio, Chris & Jeff Gavin, Tom Kerridge, Atul Kochhar, Pierre Koffman, Susan Spicer

Photos by: Lisa Linder

Jerusalem Artichoke Soup with Saffron & Herbs & Flowers
Jerusalem Artichoke Soup with Saffron & Herbs & Flowers

Recipe Below ~

Mouth watering Homemade Soups From Many of the World’s Top Chefs

Being a big fan of soup, I was very excited as I turned every page of this book, there were endless recipes that made me want to run to the kitchen and get started. This hardcover book is beautifully laid out with equally beautifully photographs.

The beginning of the book takes you through classification of soups, equipment needed, garnishes and accompaniments, amazing toppings and garnishes and a variety of flavourful homemade stocks, natural broths, consommés. The very first both is an amazing, porcini (or truffle) broth with dropped confit eggs and herbs.… Read More