Another Lovely Cookbook

Okay…I have a thing for books…especially cookbooks…even more especially BEAUTIFUL cookbooks. This is a gem I tell you!
You might wonder how one could devote 300 or so pages to eggs. Well Chef Michael Roux had no difficulties whatsoever. And photographer Martin Brigdale does every recipe justice. It is absolutely gorgeous! From egg basics to so many amazing recipes…this book is a must have. You will not be sorry you bought this book!

I admit I have always had a special place on my “these are a few of my favorite things” list, for eggs. I love the colors, the texture, the unlimited use for the egg.

Eggs by Michael Roux
Photography by Martin Brigdale


Recipe of the Day: Susan's Chocolate Chip Cookies

For years I cringed when my sweet man would ask about Chocolate Chip Cookies. For a couple of reasons. One, his mother might have been the best cookie baker on the face of this earth and two, mine never turned out the same way twice. They were just different versions of “not very good chocolate chip cookies”.

But after nearly 30 years of trying and failing…I think these are the perfect Chocolate Chip Cookies for me! Before you stroke out about the margarine AND shortening in this recipe, remember I was going for best, not healthiest.

Susan’s Chocolate Chip Cookies

3/4 cup granulated sugar
1 cup brown sugar (packed)
1/4 cup each of butter (unsalted) & margarine (not the whipped – I use Parkay), softened
1/2 cup shortening
1 TBSP vanilla, 1/2 tsp each of butter, coconut & almond flavorings
2 large farm fresh eggs slightly beaten, room temperature
3 cups all purpose flour
1 tsp baking soda
1 tsp salt
3 cups chocolate chips (I use a variety of milk chocolate, semi sweet and bittersweet)
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 cup coconut

Preheat oven to 375. In a large bowl, combine sugars; add butter, margarine and shortening and cream together with sugars. Add eggs one at a time beating after each addition. Stir in the milk and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Using a wooden spoon, stir in the chocolate chips, nuts and coconut.

Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.


Cookbook Treasures

I ordered two cookbooks on the recommendation of Cherry over at Cherry’s English Kitchen. They are two of the most beautiful books I have ever put my hands on.


I dont know what I expected. They came so highly recommended. And it took FOREVER it seemed for them to arrive. I ordered them through But they were SO worth the wait. The paper is amazing. The photos are stunning. The recipes are so do-able. I love a pretty book but for it to be pretty (beautiful actually) and useful…well it is more than can be hoped for. Tessa Kiros is the author of these two treasures (she has more…they are on my list). She has lead a most interesting life and one I might be jealous of if my life wasnt so near perfect.

I will certainly be sharing more about these books as I read them…word for word.

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