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Dad Jokes Christmas Gift Book by Ralph Lane

An A - Z of Looney Limericks by Bernie Morris

Dad Jokes Birthday Gift Book by Ralph Lane

Funny Gift Ideas

77 books — 64 voters

Mochi, Cakes and Bakes by Catherine Zhang

Purple Yam Dessert Recipe Book by Andrew Lyric

Beginners Guide On Ube Ice Cream by Douglas Gerald

For Ube Lovers

8 books — 1 voter

Mastering the Art of French Cooking by Julia Child

Boston Athenaeum Cookbooks!

37 books — 2 voters

If You Give a Mouse a Cookie by Laura Joffe Numeroff

Bon Appetit! The Delicious Life of Julia Child by Jessie Hartland

Cooking in the kitchen with the kids

240 books — 25 voters

Your Guide to Warm Winter Recipes by Valeria Ray

Coffee Table Cookbooks

155 books — 27 voters

Sundays at Moosewood Restaurant by Carolyn B. Mitchell

Natural Cuisine of Georges Blanc by Georges Blanc

Daniel Boulud's Café Boulud Cookbook by Daniel Boulud

Part 2: The Cooks' Library (101-140)

40 books — 1 voter

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Quotes Tagged “Recipe”

“ Smartass Disciple: Master, what is the secret recipe of your happiness? Master of Stupidity: If I tell you, there is nobody left to be made fun of. ”
― Toba Beta

9 likes

“ The mood at the table is convivial throughout the meal. A dried-sausage and prosciutto plate gives way to briny sardines, which give way to truffle-covered gnocchi topped with a plethora of herbs. Richness cut with acidity, herbaceousness and cool breezes at every turn. A simple ricotta and lemon fettuccine topped with sharp pecorino is the perfect counterpoint. I am not driving, and apparently Anjana isn't, either, so we both order a Cynar and soda. "How can we digest all the pasta without anot The mood at the table is convivial throughout the meal. A dried-sausage and prosciutto plate gives way to briny sardines, which give way to truffle-covered gnocchi topped with a plethora of herbs. Richness cut with acidity, herbaceousness and cool breezes at every turn. A simple ricotta and lemon fettuccine topped with sharp pecorino is the perfect counterpoint. I am not driving, and apparently Anjana isn't, either, so we both order a Cynar and soda. "How can we digest all the pasta without another digestif?" we exclaim to the waiter, giddily. Meat, carbs, sunshine, and lingering music coming from across the plaza have stirred us up, and soon our dessert--- some sort of chocolate cake with walnuts--- arrives. It's dense in that fudgey way a flourless concoction can be, like it has molded itself into the perfection of pure chocolate. The crunch of the walnuts is a counterweight, drawing me deeper into the flavor. I haven't been inspired by food like this in a long time, despite spending so much time thinking about food. The atmosphere at work has sucked so much of the joy out of thinking about recipes, but I find myself taking little notes on my phone for recipe experimentation when I get home. The realization jolts me. I've always felt like I have the perfect job for a creative who happens to also be left-brained. Recipes are an intriguing puzzle every single time. Today's fettuccine is the perfect example. The tartness of the lemon paired with the smooth pasta and pillowy ricotta is the no-brainer part. But the trickier puzzle piece--- the one that is necessary to connect the rest of the puzzle to the whole--- is the light grating of the pecorino on top. That tang, that edge, that cutting spice works in tangent with the lemon to give the dish its power. Lemon alone wouldn't have been enough. Pecorino alone wouldn't have been enough. The dish is so simple, but it has to fit together perfectly to work. These little moments, these exciting eurekas, are the elation I normally get in my job. ...more ”
― Ali Rosen, Recipe for Second Chances

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