This gorgeous hand-illustrated cookbook from a celebrated LA caterer offers modern-classic American recipes for home entertaining with a sustainable focus.
This gorgeous hand-illustrated cookbook from a celebrated LA caterer offers modern-classic American recipes for home entertaining with a sustainable focus.
Jennie Cook is the chef and owner of Jennie Cook's Catering and Plant-Based Parties, based in Los Angeles. She owned the L.A. restaurant Double Dutch Dinette for more than a decade and has been cooking and working in hospitality since she was a teenager. She is the chair of the board of Root Down LA, which promotes healthy eating at high schools in Los Angeles, and she is a Master Food Preserver, a Certified Permaculturist, and an avid visual journaler. Born and raised in Bucks County, Pennsylvania, Jennie has lived Los Angeles since 1983.
Inhaltsangabe
WHO WANTS SECONDS? A Cook's Journal, With Recipes & Sound Advice Foreword 1. Born to Party Lessons learned at my parents' cocktail parties, the beauty of baked beans and cabbage, and the joys of eating outdoors. 2. Love in a Bowl: Soup I learned to make soup in my twenties, when I could only afford lentils and white beans. The tricks I learned then for survival led to some of my most popular dishes at the restaurant and the catering company. 3. The Business of Cooking My first dinner party as a caterer was in New York City; I served kebabs. Then I moved to Los Angeles and launched a career putting food on sticks. I'm sharing the recipes in this chapter reluctantly, because now everyone will know how easy my job is. 4. Feeding My Girlfriends My girlfriends have had a huge impact on my life, and I like to think I've had an impact on them, too. God knows I've cooked for them, and here's what they mostly like to eat: potatoes, meat, and dessert. 5. Slowing Down in Spain My family rented a house in Spain with two other families one summer, and that's when I learned how to slow down, relax, linger over the table, and make croquettas. 6. Sustainable Suppers & Permaculture Parties My jealousy of Outstanding in the Field and underground supper clubs inpsired me to launch my Vegan Supper Club during the last two years of my restaurant. Here are my best vegan recipes, many of which I developed during that time. 7. Sunday Suppers Create a balanced menu, set the table, light the candles, pour the wine, and connect with your current-day family. Trust me: It will become the most important part of your week.
WHO WANTS SECONDS? A Cook's Journal, With Recipes & Sound Advice Foreword 1. Born to Party Lessons learned at my parents' cocktail parties, the beauty of baked beans and cabbage, and the joys of eating outdoors. 2. Love in a Bowl: Soup I learned to make soup in my twenties, when I could only afford lentils and white beans. The tricks I learned then for survival led to some of my most popular dishes at the restaurant and the catering company. 3. The Business of Cooking My first dinner party as a caterer was in New York City; I served kebabs. Then I moved to Los Angeles and launched a career putting food on sticks. I'm sharing the recipes in this chapter reluctantly, because now everyone will know how easy my job is. 4. Feeding My Girlfriends My girlfriends have had a huge impact on my life, and I like to think I've had an impact on them, too. God knows I've cooked for them, and here's what they mostly like to eat: potatoes, meat, and dessert. 5. Slowing Down in Spain My family rented a house in Spain with two other families one summer, and that's when I learned how to slow down, relax, linger over the table, and make croquettas. 6. Sustainable Suppers & Permaculture Parties My jealousy of Outstanding in the Field and underground supper clubs inpsired me to launch my Vegan Supper Club during the last two years of my restaurant. Here are my best vegan recipes, many of which I developed during that time. 7. Sunday Suppers Create a balanced menu, set the table, light the candles, pour the wine, and connect with your current-day family. Trust me: It will become the most important part of your week.
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