Show 384, August 1, 2020: – Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part One

Cookbook Author Laura TheodoreLaura Theodore’s Vegan for Everyone is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian).”

“Plus, this book includes an entire chapter of up-to-date nutritional information contributed by Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian), making it a complete and fun way to make family meals kinder, healthier and—most of all—tastier.” “Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

“Laura Theodore is a recognized public television personality, vegan PBS celebrity chef, nationally renowned jazz singer and award-winning cookbook author. She is co-creator of the highly successful “Jazzy Vegetarian” vegan cooking series on national public television.”

“Ms. Theodore is author of five cookbooks, including Jazzy Vegetarian’s Deliciously Vegan, which won silver medals at the 2018 IBPA Benjamin Franklin Awards, Midwest Book Awards and the 2019 Living Now Book Awards. Her highly- anticipated new cookbook Vegan for Everyone; 160 Family Friendly Recipes with a Delicious Modern Twist is Laura’s newest book, released by Scribe Publishing Company. (All Jazzy Vegetarian recipes are vegan.)”

Laura has graciously shared her standout recipes (and fan favorites) for “Hungry Guy” Burgers and Mad Mocha Marbled Mousse Pie from Vegan for Everyone.

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Show 384, August 1, 2020: Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part Two

Cookbook Author Laura TheodoreLaura Theodore’s Vegan for Everyone is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian).”

“Vegan for Everyone includes classic recipes like No-Egg Tofu-Veggie Scramble, Crazy, Easy BBQ Portobello Burgers, “Hungry Guy” Burgers and Cauliflower Steaks with Sweet Pepper Sauce; kid-friendly recipes like Yummy Banana-Oat Pancakes, Rockin’ Peanut Butter-Banana Toast and Date n’ Rice Cereal Treats; and plant-based, gluten-free recipes like Peachy Date-Nut Oat Bars, Zucchini Fettuccine Alfredo and Mad Mocha Marbled Mousse Pie. You’ll be able to satisfy your entire family and all of your guests with easy-to-prepare, four-star meals that are satisfying, nutritious and delicious!”

Vegan for Everyone includes:

  • Over 160 delectable vegan recipes, each with easy-to-follow instructions
  • Full color photo with almost every recipe (over 200 photos in all)
  • Recipe ingredients that can be found at most local supermarkets
  • Handy icons to quickly identify over 135 gluten-free friendly recipes
  • Detailed lists of vegan essentials, including how to stock your plant-powered pantry and organize your spice rack and table of equivalent measures
  • Many quick and easy three-ingredient recipes
  • Festive recipes to serve for holidays, birthdays and any special occasion
  • Comprehensive plant-based nutrition chapter, contributed by Julieanna Hever, MS, RD, CPT

“Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

Laura has graciously shared her standout recipes (and fan favorites) for “Hungry Guy” Burgers and Mad Mocha Marbled Mousse Pie from Vegan for Everyone.

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Show 382, July 18, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Lots of fresh deliciousness going on in the wide world of specialty produce as it’s Summer. Our own resident produce guru, Robert Schueller of Melissa’s, joins us to chat about the pick of the season’s best for fruits and vegetables. Think, for starters, variety grapes including Jelly Drops, Champagne Grapes and Muscatos™ Grapes. In early August it’s the start of the always anticipated fresh Hatch Chile season. In addition to the area store roastings new is Hatch Popcorn, Hatch Kettle Corn and a line of fresh Hatch Salsas.

Chef Johnny Church is well-known and respected in fine dining circles in Las Vegas. Among the high-profile kitchens on the Las Vegas Strip he’s cooked in are Aureole and RM Seafood. Most recently he was the corporate executive chef for Golden Entertainment. In April he made the unusual move of going out on his own and taking over a classic 50’s style diner now known as Johnny C’s Diner – “Seven Days Without Makes One Weak.” It’s located in the LMV Resort, a lushly landscaped luxury RV resort. Chef Johnny Church joins us to talk about his new venture.

“Creating baked goods for everyone can be a challenge—from dairy intolerances to gluten-free lifestyles, peanut allergies to vegan diets, there are so many factors to consider when trying to come up with something to bake for a friend’s birthday, bake sale, holiday, or just to give someone a treat. Luckily, Angela Garbacz, the chef and owner of Goldenrod Pastries in Lincoln, Nebraska, felt the same way, and in Perfectly Golden: Adaptable Recipes for Sweet and Simple Treats she provides inclusive recipes that are meant to fit any lifestyle, regardless of dietary restrictions.” Pastry Chef Angela Garbacz is our guest, whisk in hand.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps… It’s Summer which is the prime season for cooking ribs. We’ll hear from Chef Andrew with his best tips for preparing these meaty wonders on a bone. We’ll, of course, “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

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July 18: Melissa’s World Variety Summer Produce, Johnny C’s Diner, Angela Garbacz

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part One
Segment Three: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part Two
Segment Four: Chef & Proprietor Johnny Church, Johnny C’s Diner, Las Vegas Part One
Segment Five: Chef & Proprietor Johnny Church, Johnny C’s Diner, Las Vegas Part Two
Segment Six: Pastry Chef Angela Garbacz, Goldenrod Pastries & Perfectly Golden Cookbook Part One
Segment Seven: Pastry Chef Angela Garbacz, Goldenrod Pastries & Perfectly Golden Cookbook Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Lots of fresh deliciousness going on in the wide world of specialty produce as it’s Summer. Our own resident produce guru, Robert Schueller of Melissa’s, joins us to chat about the pick of the season’s best for fruits and vegetables. Think, for starters, variety grapes including Jelly Drops, Champagne Grapes and Muscatos™ Grapes. In early August it’s the start of the always anticipated fresh Hatch Chile season.

Chef Johnny Church is well-known and respected in fine dining circles in Las Vegas. Among the high-profile kitchens on the Las Vegas Strip he’s cooked in are Aureole and RM Seafood. Most recently he was the corporate executive chef for Golden Entertainment. In April he made the unusual move of going out on his own and taking over a classic 50’s style diner now known as Johnny C’s Diner – “Seven Days Without Makes One Weak.” It’s located in the LMV Resort, a lushly landscaped luxury RV resort. Chef Johnny Church joins us to talk about his new venture.

“Creating baked goods for everyone can be a challenge—from dairy intolerances to gluten-free lifestyles, peanut allergies to vegan diets, there are so many factors to consider when trying to come up with something to bake for a friend’s birthday, bake sale, holiday, or just to give someone a treat. Luckily, Angela Garbacz, the chef and owner of Goldenrod Pastries in Lincoln, Nebraska, felt the same way, and in Perfectly Golden: Adaptable Recipes for Sweet and Simple Treats she provides inclusive recipes that are meant to fit any lifestyle, regardless of dietary restrictions.” Pastry Chef Angela Garbacz is our guest, whisk in hand.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… It’s Summer which is the prime season for cooking ribs. We’ll hear from Chef Andrew with his best tips for preparing these meaty wonders on a bone. We’ll, of course, “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioLots of fresh deliciousness going on in the wide world of specialty produce as it’s now Summer. Our own resident produce guru, Robert Schueller of Melissa’s, joins us to chat about the pick of the season’s best for fruits and vegetables. Think, for starters, variety grapes including Jelly Drops, Champagne Grapes and Muscato Grapes.

Jelly Drops® Grapes are a hybrid of the popular Thompson seedless grape and the rich, meaty Concord grape variety. The result is a plump, juicy, dark purple seedless table grape with a thin skin. The aromatic, earthy flavor is similar to Concord but mellowed by the mild sweetness of the Thompson.”

“Grown both in California, Chile and Peru, Red Muscatos™ are a year-round grape to keep all your grape needs satisfied. Packed with sweet floral accents and covered in red, apple-crisp skin, Red Muscatos™ are the perfect grape for any occasion. Not only do these grapes taste great, but they are also seedless for convenience and are the ideal crunchy texture.”

“Red Muscatos™ are great for snacking, for kids and adults alike. Add them into a fresh fruit n’ cheese platter for perfect fruit pairings, or sprinkle over yogurt.”

We’re moving down the produce aisle and on the shopping list are Shishito Peppers, Rhubarb, and the fresh Hatch Chile season (starting in early August.)

For over 100 years family-owned farms have grown Hatch peppers in New Mexico’s Mesilla Valley. These peppers are bound to the land and simply won’t grow the same way anywhere else. Hatch Chiles are thick, meaty and rich, and are often called the world’s tastiest peppers.

Johnny Church of Johnny C's DinerChef Johnny Church is well-known in fine dining circles in Las Vegas. Among the high-profile kitchens on the Las Vegas Strip he’s cooked in are Aureole and RM Seafood. Most recently he was the corporate executive chef for Golden Entertainment.

In April he made the unusual move of going out on his own and taking over a classic 50’s style diner now known as Johnny C’s Diner – “Seven Days Without Makes One Weak.” It’s located in the LMV Resort, a lushly landscaped luxury RV resort.

It’s elevated diner fare (with a real chef in the kitchen) for Breakfast and Lunch seven days a week. Think Fat Elvis French Toast with bacon, banana, peanut butter and strawberries. From specialty sandwiches there is the Hero piled high with turkey, ham, salami, lettuce, tomato, onion, pickles, mayo, mustard, olive oil, balsamic redux, oregano and served on a hoagie roll. There is also the Hen House with fried chicken, lettuce, tomato, special sauce and served on a toasted bun. Sweet Treats include Chef Johnny’s Family recipe for Orange Creamsicle Cake.

Chef Johnny Church, spatula in hand, serves it up for us.

Angela Garbacz of Goldenrod Pastries“Creating baked goods for everyone can be a challenge—from dairy intolerances to gluten-free lifestyles, peanut allergies to vegan diets, there are so many factors to consider when trying to come up with something to bake for a friend’s birthday, bake sale, holiday, or just to give someone a treat. Luckily, Angela Garbacz, the chef and owner of Goldenrod Pastries in Lincoln, Nebraska, felt the same way, and in Perfectly Golden: Adaptable Recipes for Sweet and Simple Treats she provides inclusive recipes that are meant to fit any lifestyle, regardless of dietary restrictions.”

“In Perfectly Golden,” Angela puts all the personality, fun, joy, and enthusiasm she puts into her bakery, and she gives the tips and tricks that she has accrued over 20 years of professional baking experience. Rather than just giving the measurements and baking times, Angela’s goal is to have you learn about the process—such as understanding that cookie dough should feel soft but not sticky, or a yeast dough should feel impossibly fluffy.”

“She gives notes on ingredients like flax eggs and non-dairy milks, helps you understand the varieties of gluten-free flours, and she even provides baking tips for troubleshooting information before you’ve started the recipe. Her tips on yeast doughs include understanding when they’re ready to bake, and how to encourage rising. She shares her trick for how to save a cake batter that’s become too thick, after explaining why that sometimes happens, and she explains why some cakes cool in their pans and why some need to be unmolded quickly.”

“Angela includes all the classic recipes that have made Goldenrod Pastries a household name, as irresistible as they are adaptable. Goldenrod’s Favorite Vegan Bun Dough is one of her signatures—and one sampling will tell you why. You may have never thought that a Babka could be made vegan, but Angela doesn’t just provide one version, she gives three variations to make this classic even more exciting. Of course, she includes standards like Chocolate Chip Cookies, Oatmeal Raisin Cookies, and Coconut Berry Thumbprints, but she also gives more unique cookies, such as Buckwheat Chocolate Chunk Cookies and Turtle Cookies. If you’re looking for snack cakes, then look no further than recipes like Lemon & Almond Torte, Blueberry Buckle with Pecan Streusel, and Chocolate “Thunder” Cake.”

“If you’re heading to a party, then you could bring one of her fancier party cakes, which include classics, such as Carrot Cake and Yellow Cake with Chocolate Buttercream, and new flavors, like Champagne Cake with Almond Buttercream, Orange Blossom Cake with Lemon Buttercream, and Cardamom Cake with Pistachio Streusel & Strawberry-Rose Glaze. Angela’s chapter for Pies, Tarts, and Bars includes all the familiar favorites, along with Rice Custard Tart, Pomegranate Tart, and Strawberry Pretzel Pie.”

“Angela is reworking the classics to fit with any diet, while creating new and interesting flavors throughout. Whether you’re a baking novice or an expert, a seasoned vegan or a newly diagnosed dairy intolerant, this book provides treats, cakes, cookies, and more to fit in with your diet. Angela helps you do you and gives you the freedom to enjoy something sweet.”

Pastry Chef Angela Garbacz is our guest, whisk in hand.

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps…

It’s Summer which is the prime season for cooking succulent ribs. We’ll hear from Chef Andrew sharing his best tips for preparing these meaty wonders on a bone. We’ll, of course, “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part One
Segment Three: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part Two
Segment Four: Chef & Proprietor Johnny Church, Johnny C’s Diner, Las Vegas Part One
Segment Five: Chef & Proprietor Johnny Church, Johnny C’s Diner, Las Vegas Part Two
Segment Six: Pastry Chef Angela Garbacz, Goldenrod Pastries & Perfectly Golden Cookbook Part One
Segment Seven: Pastry Chef Angela Garbacz, Goldenrod Pastries & Perfectly Golden Cookbook Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 380, July 4, 2020: Chef George Geary with Fair Foods: The Most Popular and Offbeat Recipes from America’s State and County Fairs

Cookbook Author George Geary“With fair season unfortunately cancelled this year, accomplished chef and author, George Geary lets you enjoy the food of county fairs without leaving your house.”

“The summer season is a time for ice cream, summer camp and state and county fairs. But this summer is different with fairs postponed until 2021 due to COVID 19. But that doesn’t mean you can’t still enjoy the fun foods we love to eat served up at the fair.”

“In his best-selling cookbook, Fair Foods: The Most Popular and Offbeat Recipes from America’s State and County Fairs, award-winning chef, best-selling author, and renowned educator George Geary celebrates the fun, delicious, strange and wonderful foods sold at state and county fairs. Since we can’t go to the fair this year, George brings the fair to us with a volume of the most popular and iconic fair food recipes. Think Funnel Cake with Berries and Deep-Fried Twinkies.”

It’s not all outrageous fried foods, either. Tempting other Chapters are included for Drinks, Sweet & Savory and Desserts & Treats. How about those ever-popular, giant Turkey Legs and the addictive fresh-from-the-oven Cinnamon Rolls? Talk about eye-appeal…

Chef George Geary is with us, Cheesecake on a Stick in hand.

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Show 367, April 4, 2020: Food Writer Yasmin Fahr, Keeping it Simple – Easy Weeknight One-Pot Recipes Part One

Food Writer Yasmin FahrAfter a long day at work (in normal times,) heading home to cook a fussy, complicated meal is the last thing anyone wants to do. Keeping it Simple – Easy Weeknight One-Pot Recipes by Yasmin Fahr is the ultimate collection to have on hand for these moments, featuring over 60 quick, impressive, healthyish, and delicious one-pot/pan/tray dinners that can be whipped up in the time it takes to have a glass of wine.

“Inspired by her column for Serious Eats, One-Pot Wonders, author, food writer and recipe developer Yasmin Fahr’s recipes offer sneaky gems and low-key showstoppers that work every time, and promises each recipe will teach readers a new skill in the kitchen. The ultimate goal is to get dinner on the table quickly, but also to create something truly delicious as a weeknight reward.”

Yasmin Fahr joins us.

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Show 367, April 4, 2020: Food Writer Yasmin Fahr, Keeping it Simple – Easy Weeknight One-Pot Recipes Part Two

Food Writer Yasmin Fahr“After a long day at work (in normal times,) heading home to cook a fussy, complicated meal is the last thing anyone wants to do. Keeping it Simple – Easy Weeknight One-Pot Recipes by Yasmin Fahr is the ultimate collection to have on hand for these moments, featuring over 60 quick, impressive, healthyish, and delicious one-pot/pan/tray dinners that can be whipped up in the time it takes to have a glass of wine.”

“Chapters include: Oven to Table; Faster Than Delivery; Bright Dishes for Cold Days; Gluten, Grains and Good Stuff; Salad for Dinner; and Look More Impressive Than They Are. Recipes like Miso-Ghee Chicken with Roasted Radishes, Warm Couscous Salad with Salmon and Mustard-Dill Dressing, Ginger-Curried Lamb Chops with Braised Greens, and Squid Ink Pasta will enliven any weeknight meal repertoire!”

“Dishes like the 20-Minute Spicy Sausage with Crispy Broccoli or the Adult Instant Ramen are foolproof, back-pocket recipes you’ll be coming back to again and again. We’ll have a good time cooking together I promise.” –Yasmin

Featuring humorous and relatable anecdotes and musings on cooking and life, Keeping it Simple is the book to keep coming back to night after night for inspiration. And, as Yasmin says: “This book is meant to be spilled and splattered on…cooked from and used.”

“Yasmin has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin. She attended Cornell University and then completed a Master’s degree in Food Studies from New York University. She wrote a weekly one-pot recipe column for Serious Eats for two and a half years and, during that time, she worked as a luxury hotel and fine dining restaurant inspector for Forbes Travel Guide for four years, traveling the world in the process. Her writing and recipes have appeared online and in print publications such as The Kitchn, Epicurious, TASTE, Bon Appetit, Serious Eats, Food & Wine and others. She currently lives in NYC with previous stints in London and Los Angeles. Please say hi to her online at @yasminfahr!

Food writer, recipe developer and author Yasmin Fahr continues with us.

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Show 359, February 8, 2020: Food Journalist Jamie Schler with Orange Appeal – Savory & Sweet

Cookbook Author Jamie SchlerJamie Schler is an award-winning writer specializing in food and culture, her stories inspired by her multicultural family and 35 years living between France and Italy, completely immersed in the culture. After years spent working in high-end gastronomic tourism and as an interpreter at a prestigious Parisian cooking school, and having married into a deeply traditional French family, Jamie has become an expert on French cuisine. Her writing focuses on more than just the recipes; she delves into the history of French cooking and individual dishes, the stories, traditions, and the daily family, cultural, and social rituals behind the food.”

“For her first cookbook, Orange Appeal – Savory & Sweet, Jamie returned to her native Florida and her lifelong passion for the most versatile fruit of the citrus family, the extraordinary orange.”

“Jamie’s lifelong connection to the orange runs deep: she grew up on Florida’s Space Coast, the narrow strip of land sandwiched between the Atlantic Ocean and the Indian River, surrounded by the world-famous Indian River citrus groves. She grew up eating oranges daily, lots and lots of oranges; she sometimes feels like she has orange juice running through her veins. Devoting an entire cookbook to the orange allowed her to explore it in all of its forms, navels, juice, blood, bitter varieties, using the whole fruit, the flesh, the zest, juice, rind, the orange in powder form, marmalade, liqueur, orange flower water in innovative ways, from feature ingredient to essential flavoring.”:

“She has created a collection of more than 70 sunny, sophisticated, and comforting recipes, both savory and sweet, accessible to cooks of every level of experience and knowhow, offering the kind of recipes that she prepares for her own family and friends everyday, and drawing from the many cultures that fill her home and her kitchen.”

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Show 352, December 21, 2019: Joy of Cooking’s 9th Edition Authors, John Becker & Megan Scott Part One

John Becker and Megan Scott of the Joy of Cooking“For a new generation of cooks, comes a brand-new edition of America’s most enduring and trusted cookbook. Joy of Cooking, the timeless and essential kitchen “bible” that home cooks have relied on for nearly 90 years, has now been updated and revised by the next generation of Joy family home cooks—Irma Rombauer’s great-grandson John Becker and his wife Megan Scott.”

“It is the first edition of Joy of Cooking to be released since the must-have kitchen manual’s bestselling 75th anniversary edition (2006), and the first to be fully revised by the Rombauer-Becker family since the cookbook’s bestselling 1975 edition, edited by Irma’s daughter Marion Rombauer Becker.”

“John Becker and Megan Scott have devoted the past nine years toward this classic cookbook’s revision, offering an edition with 600 all new recipes, that brims with food history and science, making Joy of Cooking as rich of a reading experience as a culinary one. It is the first edition of Joy of Cooking to also be available as an eBook.”

John Becker and Megan Scott take a brief respite from their busy book tour to chat with us.

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Show 352, December 21, 2019: Joy of Cooking’s 9th Edition Authors, John Becker & Megan Scott Part Two

John Becker and Megan Scott of the Joy of Cooking“The new edition of Joy of Cooking (2019) has a contemporary voice, informed by culinary tradition, a family’s legacy, an encyclopedic coverage of ingredients and techniques, and an understanding of the science behind the food. For those who remain attached to previous editions of this classic, rest assured that John Becker and Megan Scott have worked to create a seamless marriage of both old and new, striking a considered balance between legacy material and new content without sacrificing any of the beloved personality or sense of history that home cooks have come to know and love from this reliable cookbook.”

“Joy of Cooking remains the gold standard for thoroughly tested recipes, simple and clear directions, and general ease of use for readers. It has been, and continues to be, renowned for its guidance on how to cook virtually everything, maintaining its status as a foolproof instruction manual for both novices and accomplished cooks alike.”

We continue our conversation with the authors of the 9th edition (revised & updated) of Joy of Cooking, John Becker and Megan Scott.

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