These photos come from a Swedish IKEA cookbook called Homemade is Best. I stumbled upon them today when looking for new recipe books. Aren't they interesting? I wish I could land my hands on a copy of the entire book to see how all the ingredients were styled. Very creative. The photographs were taken by Carl Kleiner and the ingredients were styled by Evelina Bratelle.
Last week Gwyneth Paltrow's cookbook, My Father's Daughter, was released. What was once a long anticipated release for me, became overshadowed by so much over exposure for GP that I forgot about the release date entirely. Don't get me wrong, I love Gwyneth, but too much can be a bad thing...
All this aside, I'm still quite interested in how the cookbook turned out. We know the girl can cook; have you seen her on the PBS special On the Road Again? I plan on going to check out a copy tomorrow, but in the meantime, I'm scouring the internet to find sneak peaks of what awaits me. Below is a photo from her cookbook, and I believe the burgers on the top right are what she made on Regis & Kelly (clip also posted below).
{cookbook photo of My Father's Daughter via Amazon.com}
{the cooking doesn't start until about four minutes in}
Does anyone have the cookbook yet? I'd love to hear what more people have to say about it.
After every midterm and final week my senior year in college, my boyfriend and I always took turns treating each other to Jeni's Splendid Ice Cream. If you have never heard of nor tasted Jeni's, you need to get acquainted asap!
Jeni's Splendid Ice Creams is a company based in Columbus, Ohio that creates the best ice cream I've ever tasted with the freshest and finest local ingredients around the state. Let me just say that before Jeni's, I never really cared for ice cream. I feel like many people would gasp here, but it's true. I would have gladly taken a piece of cake or pie over ice cream until Jeni came along. So, what's the difference between Jeni's brand and all the other competitors? The 4 categories she described in the video below (taste, texture, consistency, finish) AND the immense creativity of Jeni Britton Bauer. Sweet corn and raspberries? Violets and meringue? Only Jeni could think up and execute these unique flavors so well using the four facets of ice cream making. Plus, it's all natural, and no artificial dyes are used. It's also important to note that Jeni's also makes sorbets, frozen yogurts, and macaroons ice cream sandwiches. All of which are very tasty combinations in their own right.
In saying all of the above, I have a few new things to be thrilled about:
They not only make the best macaroons I've ever tasted, but they also sandwich my favorite ice creams in between them. Definitely try the salty caramel; the ice cream known for it's perfectly salty sweet balance is sandwiched between two almond-based chewy macaroons, and rolled in crunchy rough chopped-smoked almonds. It's heaven. Definitely one of those last meal on death row foods.
*Note that pints of Jeni's are also available online here and
Although the homemade version won't come in pretty packaging, this is very exciting news! Not only do I think it'll make a great coffee table book with all the mouthwatering photos inside, but it's also definitely going to get some use in my kitchen using the signature 100 recipes Jeni reveals. Check out this video:
If you'd like to get more Jeni's in your life, check out her blog Salty Caramel and/or go here to get some Jeni's recipes to tide you over before the book release.
Oh and please please please, keep in mind that if you're ever going to try to butter me up, it better be with a pint of Jeni's bourbon butter pecan or any other flavor of Jeni's Splendid Ice Creams.
