I'm Kristin and I'm a chef, freelance writer, recipe developer, and cookbook devourer based in southern California. I hope you enjoy reading the site. Please grab a snack and stay awhile. Questions or inquiries? Reach out at kfrieder@gmail.com.
All tagged cookbook recommendations
Reading about Bailey’s journey is deeply personal to me, as I dream of an industry that is more equitable to all chefs…
“What person doesn't like to receive the gift of unexpected marmalade?”
“this recipe can be a secret weapon to keep in your back pocket, at the ready for holidays, hostess gifts, or gatherings of any sort.”
While living in Copenhagen, I enjoyed rhubarb's status as a celebrated ingredient in the city, where it popped up in everything from pastries to compotes to sodas.
In the book's forward, Chef Thomas Keller reminds us that cooks should have patience and "enjoy where you are while you are there." Funnily enough, when I was working my way through culinary school, my very wise mom gave me that same advice.
Lemon bars made with gelatin give you a clean, precise slice when all is said and done. They're great for presentation. Lemon bars without gelatin are more gooey, less showy, and meant for Sunday afternoons sitting on the porch catching up with a close friend. They are completely lacking in pretension-- they may not totally hold their shape while you're trying to plate them up, so you might as well eat them right out of the pan.
Growing as a cook is all about knowing when it makes sense to adjust your recipe.
April's Cookbook of the Month is: Dorie's Cookies by Dorie Greenspan
Among all of my cookbooks, my Dorie Greenspan books are likely the ones I have used the most over the years. She has a very approachable way of writing, to the point that you feel she could be your cool next door neighbor who shares killer recipes at every block party, and always has a batch of excellent homemade cookie dough in her freezer* (*a personal life goal of my own.)
