50 Great Web Sites for Recipes, Including Cooking by the Book!

by Brian on August 28th, 2010 in Personal No Comments

Just a few inches over to your right, in that third column, there is a gold medals that says “Top Recipes Blog 2010 Award Winner.”

We are proud to be one of those fifty. Click on the medal, it’s a link, and you can get information about the award process and see the full list of 50 sites. There are terrific sites out there and Suzen and I hope you will explore them.

We don’t know who nominated us, but we appreciate the support. We love cooking together and sharing the best results, recipes and cookbooks with all of you.

Thank you,

Suzi and Brian

Welcome to the new blog!

by Suzi on June 3rd, 2008 in Personal 10 Comments

I know I have said to all my friends, family and clients that I would never write a cookbook or anything else, and believe me I went into this venture tenderly. The point is, after being in the food business for nearly 20 years I do have things to say about cookbooks and cooking. This blog is a great way to do it.

First a little history about me. I have been cooking for a long time. I am not one of those people who can look into the refrigerator and say “hum, what can I make for dinner tonight” and whip up a gourmet meal. I am definitely a recipe driven person. I like cooking from a recipe, testing it first and then perhaps experimenting with it to make it my own.

I started collecting cookbooks when I was in college in the 70’s. Like most people who cook from cookbooks, I learned that I must be doing loads of things wrong, because a number of recipes that I tried did not work out well, not well at all! I thought this was a direct reflection of my abilities or lack of. Some books were very reliable of course, such as Julia Child’s books, but others were less easy to use or understand. I must not have been paying attention in college, because I was not able to figure out what the difference was between a good cookbook and a bad cookbook. I eventually discovered the author was the key to that equation and they had to be a detailed person who tested their recipes for the general audience. Not all authors do that.

Read more…