didn’t believe them when they told me, but when I was in Washington, D.C.
a few months back, when having dinner with my friends Carol
they swore that if I stopped at Zahav
in Philadelphia on the way back, that I’d have a life-changing
experience. While I wish that at least several times a day I’d have a
life-changing experience (sometimes I wish for them several times an
hour…), I was a little skeptical. Both of them are pretty knowledgable
about good food, but I’ve been steered wrong on many occasion. And
getting off of a train, taking a taxi, and having dinner before hoofing
back to the train station later on in the evening, then dealing with
getting back safe and sound while navigating late-night Manhattan, wasn’t
exactly an enticing idea. Especially for a bowl of hummus.
on that trip to Washington, D.C., my friend Judy
and I went to a Middle Eastern restaurant that everyone had said great
things about. Even people I trust. Note: I later found out the place was
known for wild dips in quality, so the ones who recommended it are off
the hook. (However if any of them are reading this, I’m setting up a
PayPal site where you can pitch in to reimburse me for dinner.)
place was mobbed, which is usually a good sign. But nothing we’d had
during our dinner knocked our socks off, or excited us. Even the hummus
was ho-hum, and hummus
isn’t all that hard to get right. You just need to taste it and add some
lemon, salt, perhaps more tahini, and maybe some garlic, until you get
the taste where it belongs. For heaven’s sake, it’s not like a cake where
you have to start all over again. Get it right, or don’t serve it. And we
when I was heading to Charlottesville
to give a talk recently, Joe, Carol and I made plans to meet in
Philadelphia, because I had been thinking about that hummus they had said
would change my life. And while there are a number of things I’d like to
change, but can’t, eating good hummus is one of them that I can. So let’s
do it, I said.
By Caitlin Kleinschmidt
| Thursday, April 30, 2015 - Off the Shelf
Despite the fact that we live in the digital age, cookbooks
remain more vital than ever. Passed down through the generations and
perfect for gifting, cookbooks are an authoritative repository of our
favorite recipes. Even if they’re only used for decorative purposes, a
beautiful designed cookbook feels deliciously decadent. Taking you from
cozy American kitchens to the famed bistros of Paris, from the sunny shores
of the Mediterranean to the streets of Manhattan, these scrumptious
cookbooks will inspire the avid and the reluctant home cook alike... READ MORE
I greet pulling my winter coat out of the cupboard with a mix of trepidation and hope that I left money in the pocket. No such luck this year, but it did get me excited to head to Christchurch for the Food Show, where Dish will be for the next three days. Come and say hello, and take advantage of our amazing subscription offer! Online Editor,
Banoffee Loaf with Anzac Crumble
A lovely moist banana loaf studded with chunks of toffee gets topped with an Anzac biscuit crumble. For total indulgence serve with the whiskey salted caramel sauce (bowl of cream optional) and enjoy with friends!
Hello from our new home 19 Williamson Ave, Ponsonby
All good things take time........ But we must admit that moving has taken a little longer than we thought! In case you've been looking for us, we have relocated to a gorgeous new building at 19 Williamson Ave, a short 5 minute stroll from the corner with Ponsonby Rd, located just one block down from the old brick fire station.
As well as setting up our new store out front, we've also relocated the demo kitchen where we hold our Culinary Workshops to a great space in the rear of the building. It's twice the size of our former kitchen and will be able to accommodate groups of up to 24, making it perfect for larger Private Events.
The builders are almost finished and we can't wait to get cooking again. Our Culinary Workshop Schedule will be out later this week.
We've taken a few pictures of the store. We absolutely love it - so warm, so bright & light - do stop by and say hi!
At Eat Your Books we want to bring you the best recipes – our dedicated team searches out and finds online recipes excerpted from newly indexed cookbooks and magazines. New recipes from the best blogs are indexed daily and members index their favorite online recipes using the Bookmarklet all the time.
Below you’ll find this week's recommendations from the EYB team.
Remember you can add any of these online recipes to your EYB Bookshelf – it’s a great way to expand your personal recipe collection.