cook book

Moses Robinson

  Siblings Matt and Ted Lee grew up in Charleston, South Carolina. When they left to attend colleges in the Northeast, they so missed the foods of their hometown that they founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order catalogue for southern pantry staples like stone-ground grits, fig preserves, and, of course, boiled peanuts.

When an editor of a travel magazine asked them to write a story about road-tripping their home state in search of great food, they embarked on a second career as food and travel journalists.

Their new TV show is Southern Uncovered on Ovation and tomorrow he will be emceeing the second annual Coxsackie Cook-Off at the Coxsackie Farmer’s Market. Four local chefs will get a basket of surprise ingredients from the market for each round and will have a short time limit to develop and cook a delicious dish in order to move forward.

Baking With Less Sugar

Jul 9, 2015

  Joanne Chang—beloved author of the bestselling Flour and a Harvard math major to boot - came up with this winning formula: Minus the sugar equals plus the flavor.

Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar contains 60-plus recipes for anyone who loves to bake and wants to cut back on the sugar - playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice.

Soul Food Love

Mar 13, 2015

  In May 2012, bestselling author Alice Randall penned an op-ed in the New York Times titled “Black Women and Fat,” chronicling her quest to be “the last fat black woman” in her family. She turned to her daughter, Caroline Randall Williams, for help.

Together they overhauled the way they cook and eat, translating recipes and traditions handed down by generations of black women into easy, affordable, and healthful—yet still indulgent—dishes, such as Peanut Chicken Stew, Red Bean and Brown Rice Creole Salad, Fiery Green Beans, and Sinless Sweet Potato Pie.

Their new book: Soul Food Love relates the authors’ fascinating family history, explores the often fraught relationship African-American women have had with food, and looks to reinvent the idea of Soul Food.

    Tim Federle was a dancer on Broadway until a few years ago. Now he’s an author who has has - so far - released 4 books. (His fifth - a picture book, is due out later this year.) Two of his books, Better Nate Than Ever! and Five, Six, Seven, Nate!, are about Nate Foster - a small-town boy with big Broadway dreams. The books are aimed at middle school theater-geeks trying to find their footing. Better Nate Than Ever! was named a New York Times Notable Book of the Year, a Publishers' Weekly Best Book of the Year, and a Slate Favorite Book of the Year.

  Federle's other two books are Tequila Mockingbird: Cocktails with a Literary Twist and Hickory Daiquiri Dock: Cocktails with a Nursery Rhyme Twist. The former containing instruction for boozy-bevs with names like Love in the Time of Kahlúa, Are You There, God? It’s Me, Margarita, and Vermouth the Bell Tolls; and the latter sharing shaker-ready recipes for Old MacDonald Had a Flask, Baa, Baa, Black Russian, Jack and Coke (and Jill).

On Thursday, February 5th, the Campaign for the New Hudson Area Library will be hosting Federle at Café Le Perche in Hudson, NY from 6 – 8pm. The restaurant will offer a selection of Federle’s drink recipes for sale to guests and The Spotty Dog Books and Ale, will be selling Federle’s books. 


  Josey Baker (that's his real name!) is a former science teacher turned San Francisco baking sensation.

Josey Baker Bread combines step-by-step lessons with more than 100 photographs, offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread— requiring little more than flour, water, time, and a pan—and build in depth and detail as the user progresses to more complex loaves, including Josey's cult favorite Dark Mountain Rye.

Mayim's Vegan Table

Apr 2, 2014

    While she's an actress (Blossom, The Big Bang Theory) with a PhD in neuroscience, at the end of the day Mayim Bialik is a mom, one who knows what it's like to be a busy parent with little time to spend in the kitchen.

She shares the concerns of parents everywhere: when it comes to nutrition and feeding your family, you want healthy meals, but also food that everyone—kids and parents—can enjoy, and a balanced lifestyle that's inexpensive and fuss-free.

Mayim's Vegan Table share more than 100 easy plant-based recipes for dishes that are as good to eat as they are good for you.

Martha Holmberg was trained at La Varenne and is an award-winning food writer. Her look at this sometimes-intimidating genre—expressed in clear, short bites of information and through dozens of process photographs—delivers the skill of great sauce-making to every kind of cook, from beginners to those more accomplished who wish to expand their repertoire.

Jeanne Sauvage has devoted herself to investigating and developing new gluten-free recipes. She imparts her knowledge to all in the book: Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats.