Wishing us all an amazing 2019! We enjoyed a quiet New Year's eve with my sister and her family, and a seafood spread!! My sister is an amazing cook, and so very generous. When you receive an invite, even at the last minute, you never refuse. lol
I just love the title of this cookbook that I received to review, and am pleased that I can provide two giveaway copies for my U.S. and Canada readers. All you have to do is leave me a comment letting me know that you would love to win the cookbook, and I will pick the winner on January 13th. Secondly, the cookbook was written by the owners of two of Brooklyn's most beloved restaurants who believe that every great meal starts with two essential elements: kindness and salt. "Kindness is the spirit of warmth and hospitality that underlies every meal at their restaurants."
Decided to make pancakes on an overcast Sunday morning and my photo did not come out that great so I shared their photo =) I like their suggestion of putting all the dry ingredients in a bag overnight, so all you have to do is add the liquid when you are ready to make them. Makes it very easy if you have overnight guests. Next I will be trying the Buttermilk Fried Chicken with Cheddar Waffles that the New York Times pronounced "the best in NYC."
KINDNESS & SALT—a home cook’s handbook with all the buzz of Brooklyn and the delicious, welcoming comfort food you expect from your favorite neighborhood bistro—from the owners of two Brooklyn beloved restaurants, French Louie and Buttermilk Channel. In KINDNESS & SALT, Crowell and Angelo expertly guide cooks, through the preparation of simple, satisfying bistro meals at home, using techniques refined in their restaurants over ten busy years.
Crowell and Angulo share more than 100 recipes for the dishes and drinks that draw passionate fans from around the corner and around the globe. Here you'll find the Pecan Pie French Toast and Bloody Marys that Brooklyn lines up for, the perfect Steak Frites, and the Buttermilk Fried Chicken with Cheddar Waffles that the New York Times pronounced "the best in NYC." Plus, they've included a guide to putting together a home bar and inventing your own signature cocktails, and tips for choosing, serving, and pairing cheese, wines, beers, and ciders.
ABOUT THE AUTHORS
Ryan Angulo was born and raised in Rhode Island, where he attended the Culinary Arts Program at Johnson & Wales University. Ryan has traveled throughout the US, working at restaurants in Rhode Island, California, Atlanta, New Orleans, Hawaii, and New York. In 2008, he opened Buttermilk Channel with Doug Crowell, and serves as its executive chef. In 2014 he opened French Louis as chef and co-owner. His take on American cuisine has been featured in the New York Times, Bon Appetit, Time Out New York, Food & Wine, and on the Food Network.
Doug Crowell is a native New Yorker and a graduate of the Culinary Institute of America. He worked in the kitchens at a number of restaurants in Boston and New York, including Picholine and La Grenouille, before moving to the front-of-house to run several of Manhattan's largest and most popular dining rooms. In 2008 he opened Buttermilk Channel and followed by French Louie in 2014.
Thank you for stopping by! I hope you enjoy this cookbook as much as I do. Wishing you a wonderful New Year.
xoxo
Deb
