Books & Magazines

Item Description

This package includes 3 wonderful and diverse cookbooks, including:

1) Eat & Tweet, Maureen Evans

The first-ever Twitter cookbook—filled with 1000 recipes for great eats and special tweats...

The New York Times called tweeted recipes quite possibly the "first great recipe innovation in 200 years"—then crowned microblogger Maureen Evans the queen of the genre. This talented home cook has a knack for boiling down recipes to their essence: every single step and ingredient is condensed to Twitter's maximum of 140 characters or fewer, and not a single keystroke more. Eat Tweet—the first ever Twitter book of recipes—is like a shorthand sous-chef

2) Happy in the Kitchen, Michel Richard

Michel Richard, chef of Citronelle in Washington, D.C., made that rarest of leaps in the world of food—from the pastry kitchen to chef of one of the country’s foremost restaurants. A chef who inspires colleagues with his creativity of invention, he was among the first chefs inducted into the James Beard Foundation’s Who’s Who in American Food and Wine.

Richard offers recipes for the foods we love, but always looks for the twist that makes good things great—whether it's Lamburgers, Lobster Burgers, or Tuna Burgers, Turkey "Steak" au Poivre, or the chocolate reverie Michel calls Le Kit Cat. And with recipe titles such as Shrimp "Einstein," Jolly Green Brussels Sprouts, Chicken Faux Gras, Figgy Piggy, Chocolate Popcorn, and Happy Kid Pudding, Happy in the Kitchen lets you know you're in for good tastes and good times.

3) Kitchen of light, Andreas Viastade

This charming and personal exploration of Scandinavian food and culture from one of public television's most charismatic cooks engages readers with personal anecdotes and flavorful recipes. Andreas shows the best way to cure gravlaks, make butter, prepare a poached salmon feast, and flambé a pork tenderloin with Scandinavia's favorite spirit aquavit. He shares his passion for traditional recipes such as Pork Rib Roast with Cloves, Mashed Rutabaga, and Norwegian Pancakes filled with berries.

In Kitchen of Light readers are transported to Viestad's Norway—fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries. More than 100 recipes emphasize fresh, simple ingredients in delicious and elegant dishes such as Pepper-Grilled Oysters and Scallops and Roast Dill-Scented Chicken with Leeks and Potatoes. This inspired cookbook, a companion to the public television series New Scandinavian Cooking, is perfect for home cooks, armchair travelers, cultural food enthusiasts, and anyone who yearns for the simple life.

Andreas Viestad is Norway’s premier food columnist and writes a weekly column in Dagbladet. He is also the host of American Public Television’s series New Scandinavian Cooking, now in its third season, which airs in more than sixty countries.