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 cookbooks
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.)
I will admit that like many people in my generation, I love the internet for all of its fast-paced, informative, and visually appealing food content. But cookbooks will always have a place on my shelf. Part genuine works of art and part functional kitchen tools, I will always treasure and value them.
