Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive

I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


Priority Support

       Volume I - March 16, 2009

From Stovetop to Bookshelf
by Patty Liston & Alice Osborne

We think the only thing more fun than preparing and eating amazing food is to read about it! Thus we thought it might be a nice to include some wonderful food-oriented books to explore. So curl up with a hot cup of herb tea and enjoy!

The Philosopher in the Kitchen, Jean Anthelme Brillat-Savarin

This was written in the early 1800s and gave advice on practical and ethical advice for gastronomy, much of which would prevent the sort of excessive appetites which lead to the "necessity" of modified foods to begin with. Despite the title, it's not dry at all; it definitely has a certain charm to it.

Animal, Vegetable, Miracle, Barbara Kingsolver

To quote from the book cover: "This is the story of a year in which we made every attempt to feed ourselves animals and vegetables whose provenance we really knew . . . and of how our family was changed by our first year of deliberately eating food produced from the same place where we worked, went to school, loved our neighbors, drank the water, and breathed the air." One of Alice’s very favorite books—she couldn’t put it down.

How to Eat: The Pleasures and Principles of Good Food, Nigella Lawson

In the introduction to this volume, Nigella Lawson explains why it is called ‘How To Eat’, rather than ‘How To Cook’: she believes that it is impossible to be a good cook if you don’t enjoy eating.

This is a highly readable book, and in a breezy, informal way, the author talks about shopping for food, preparing it, cooking it, serving it and savoring it. Ms Lawson’s enthusiasm for food is very evident, and, while it’s hard not to get the impression that she is an exceptionally good cook, she takes the reader into her confidence about the things which she finds tricky to accomplish in the kitchen, without being patronizing. Her style is certainly accomplished and extremely engaging. This is the kind of cookery book that you can enjoy reading, with the added bonus that it’s packed with great recipes.

Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.

Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe

© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656