{"product_id":"bonnie-sterns-essentials-of-home-cooking-isbn-9780679312543","title":"Bonnie Stern's Essentials of Home Cooking","description":"A personal invitation into the kitchen of one of Canada’s most popular cookbook authors.\u003cbr\u003e\u003cbr\u003eFor Bonnie Stern, good food is an essential element in turning a house into a home. With this lavish new cookbook, Bonnie invites us into her kitchen as she prepares food for the people she loves.\u003cbr\u003e\u003cbr\u003eBonnie Stern’s\u003cb\u003e Essentials of Home Cooking \u003c\/b\u003eis filled with Bonnie’s personal favourites -- dishes that reflect the way we are cooking now. You’ll find wonderful new recipes such as \u003ci\u003eCaramelized Onion Tart with Gorgonzola\u003c\/i\u003e, \u003ci\u003eLemon Meringue Pavlova Roll\u003c\/i\u003e and \u003ci\u003eThai Shrimp Dumplings with Orange Chili Sauce\u003c\/i\u003e. The book also includes some of Bonnie’s most popular dishes, such as \u003ci\u003eWheat Berry and Grilled Corn Salad\u003c\/i\u003e, \u003ci\u003eSplit Pea Soup with Dill\u003c\/i\u003e and \u003ci\u003eOld-fashioned Rice Pudding\u003c\/i\u003e, as well as time-honoured classics like \u003ci\u003ePrime Rib of Beef with Yorkshire Pudding\u003c\/i\u003e and \u003ci\u003eDouble Fudge Chocolate Cake\u003c\/i\u003e. The recipes are fresh and full of flavour but never difficult to prepare, and Bonnie’s trademark step-by-step method and reassuring guidance will help even the most nervous cook through techniques like making meringues, working with phyllo and cooking the perfect risotto.\u003cbr\u003e\u003cbr\u003eAlong with the delicious recipes and striking photographs, Bonnie provides her own insights on topics she considers important to home cooking, from choosing organic produce to preparing light meals and cooking for children. And the text is full of funny and down-to-earth anecdotes gleaned from her extensive travels, her latest restaurant finds and her many years of teaching and working with some of the world’s best chefs.\u003cbr\u003e\u003cbr\u003eThis beautiful book is a must-have for anyone who loves good food, and for Bonnie Stern fans everywhere.Acknowledgments\u003cbr\u003eIntroduction\u003cbr\u003eAppetizers\u003cbr\u003eSoups\u003cbr\u003eSalads\u003cbr\u003eMain Courses\u003cbr\u003eSide Dishes\u003cbr\u003eAll-Day Breakfasts\u003cbr\u003eCookies\u003cbr\u003eDesserts\u003cbr\u003eIndex“[A] great mix of what’s new and worth trying with down-to-earth recipes that you’ll make again and again.”\u003cbr\u003e—\u003ci\u003eThe Ottawa Citizen\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e“The recipes in the book are an eclectic mix of classic standbys, kid pleasers and more adventurous fare.”\u003cbr\u003e—\u003ci\u003eThe Edmonton Sun\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e“The instructions were laid out logically and clearly. Sensible, practical and beautiful, \u003cb\u003eEssentials\u003c\/b\u003e is possibly Stern’s best cookbook yet.”\u003cbr\u003e—\u003ci\u003eThe Coast \u003c\/i\u003e(Halifax)\u003ci\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e“She strives to give good value by including all of her secrets, her favourite recipes, lots of tips and lots of colour photos to make sure the book is worth the money.”\u003cbr\u003e—\u003ci\u003eThe Chronicle-Herald (Halifax)\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e“It’s all comforting, Bonnie Stern’s food. It all works. It looks great, it’s easy to make. It adds up to confidence in the kitchen for the many Canadian cooks who have learned to rely on this dynamo’s delivering the goods.”\u003cbr\u003e—\u003ci\u003eThe Calgary Herald\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e“Full of personal glimpses of Stern, about her travels, latest restaurant finds and nuggets from her many years of teaching.”\u003cbr\u003e—\u003ci\u003eThe Guelph Mercury\u003c\/i\u003e, \u003ci\u003eThe Daily News\u003c\/i\u003e (Halifax)\u003ci\u003e, The Province (Vancouver)\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e“Stern combines the professionalism of a renowned chef with a love of eating and sharing food, and this book is sure to be an instant classic.”\u003cbr\u003e—\u003ci\u003eDoctor’s Review\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e“The cookbook I’m most excited about this season — the one I’d be asking for if I didn’t have it already, and the one I’m going to give my foodiest friends — is Bonnie Stern’s \u003cb\u003eEssentials of Home Cooking\u003c\/b\u003e … it’s a great mix of what’s new and worth trying with down-to-earth recipes that you’ll make again and again, and that even the picky eaters will eat and enjoy.”\u003cbr\u003e—\u003ci\u003eThe Port Hope Evening Guide\u003c\/i\u003eFor more than twenty-five years, Bonnie Stern has operated the Bonnie Stern School of Cooking, one of the driving forces behind the burgeoning Canadian culinary scene, and has garnered both local and international attention for her ambitious, comprehensive and user-friendly classes. At her school she has hosted some of the world’s greatest cooks, including Rick Bayless, Giuliano Bugialli, Biba Caggiano, Marcella Hazan, Madhur Jaffrey, Madeleine Kamman, Nick Malgieri, Jacques Pépin and Nina Simonds. Bonnie is the author of ten bestselling cookbooks, most recently \u003cb\u003eHeartSmart Cooking for Family and Friends\u003c\/b\u003e. She has hosted two national television shows -- \u003ci\u003eBonnie Stern Cooks\u003c\/i\u003e and \u003ci\u003eBonnie Stern Entertains\u003c\/i\u003e -- and writes a weekly column for the \u003ci\u003eNational Post\u003c\/i\u003e and the \u003ci\u003eChicago Sun Times\u003c\/i\u003e.\u003cb\u003eIntroduction\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eAlong with a warm heart and a generous spirit, for me, cooking is an essential element in turning a house into a home. But the essentials of home cooking are different for everyone. They change as we go through different stages of our lives -- whether we’re single, cooking with a partner or feeding a family. They also shift and adapt according to what is happening in the food world. Back in 1973, when I opened my cooking school, who would have thought that we would one day be eating calamari and sushi at all, let alone preparing it at home? People are traveling around the globe and bringing back taste memories that they want to have again and again. Markets sell the ingredients, and magazines, food shows and cookbooks offer the recipes. Home renovators are designing kitchens with restaurant-quality equipment, and every week a wonderful new gadget appears that makes cooking even easier. So why not cook?\u003cbr\u003e\u003cbr\u003eI have witnessed many of these changes from the front lines, and visits to markets and restaurants around the world have influenced the way I cook, too. I have also learned a lot from the renowned teachers and chefs who have come to teach at my school over the years, from my association with the Heart and Stroke Foundation in producing three \u003ci\u003eHeartSmart\u003c\/i\u003e™ cookbooks, and from my students and customers, who always keep me on my toes with their questions and comments.\u003cbr\u003e\u003cbr\u003eThis book is a reflection of the way I am cooking now. It contains new recipes inspired by my recent travels and restaurant experiences, as well as some of my classic standbys and childhood favorites.\u003cbr\u003e\u003cbr\u003eAlong with the recipes, I have included thoughts about some aspects of food and cooking that are essential to me, such as seasonal foods, healthful cooking and cooking for children (as the mother of “selective” eaters, I have always been intensely interested in this subject, and it explains why I can never have too many chicken or pasta  recipes, and why my fridge always contains iceberg lettuce!).\u003cbr\u003e\u003cbr\u003eWith the availability of so many restaurants, take-out options, catering and prepared foods, home cooking may seem almost unnecessary. Yet these days it is more important than ever. Though I am frequently away, my favorite place to be is home, and I think a lot of people feel the same way. So even frantically busy people are making the time to cook and eat dinners at home with their children and friends.\u003cbr\u003e\u003cbr\u003eThere are good reasons for this. Few things are more important than what we put in our bodies, and home cooking provides the best opportunity to choose the ingredients that go into our food. And we all want to spend more time with the people we care about. What better way than to linger over a meal with good conversation and good friends?\u003cbr\u003e\u003cbr\u003eThe essentials of home cooking may be different for everyone, but there is one thing that never changes, and that is using the freshest and best-quality ingredients and preparing them with care.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eBonnie Stern\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eDOUBLE FUDGE CHOCOLATE CUPCAKES\u003c\/b\u003e\u003cbr\u003e My husband says these cupcakes make him feel as though he is five years old again. They have an amazing deep chocolate flavor, and they freeze well. For an old-fashioned effect, swirl the icing on top of the cupcakes; for a more modern look, pipe it.\u003cbr\u003e\u003cbr\u003eYou can bake the batter in two deep 9-inch (23 cm) pans and make an old-fashioned layer cake. Bake for 30 to 35 minutes, or until the cake springs back when pressed in the center. We sometimes also make mini cupcakes (you should have about seventy); bake them for 10 to 12 minutes.\u003cbr\u003e\u003cbr\u003e1\/2 cup (125 mL) cocoa, sifted\u003cbr\u003e2\/3 cup (150 mL) chopped unsweetened chocolate (about 4 oz\/125 g)\u003cbr\u003e1 cup (250 mL) boiling water\u003cbr\u003e1 cup (250 mL) butter\u003cbr\u003e1 cup (250 mL) granulated sugar\u003cbr\u003e1 cup (250 mL) brown sugar\u003cbr\u003e3 eggs\u003cbr\u003e1 tbsp (15 mL) vanilla\u003cbr\u003e2 1\/2 cups (625 mL) all-purpose flour\u003cbr\u003e2 tsp (10 mL) baking powder\u003cbr\u003e1 tsp (5 mL) baking soda\u003cbr\u003e1 cup (250 mL) milk\u003cbr\u003e\u003cbr\u003e\u003cb\u003eChocolate Icing\u003c\/b\u003e\u003cbr\u003e3\/4 cup (175 mL) butter, cut in small pieces\u003cbr\u003e12 oz (375 g) semisweet or bittersweet chocolate, melted and cooled\u003cbr\u003e1\/3 cup (75 mL) cocoa, sifted\u003cbr\u003e1 tbsp (15 mL) vanilla\u003cbr\u003e3 cups (750 mL) icing sugar, sifted\u003cbr\u003e1\/2 cup (125 mL) milk, approx.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e1.\u003c\/b\u003e Combine cocoa and unsweetened chocolate in a bowl. Pour boiling water over chocolate and let sit for 2 minutes. Whisk until smooth. Cool.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e2.\u003c\/b\u003e In a large bowl or bowl of electric mixer, cream butter with both sugars until very light. Add eggs one at a time. Beat in vanilla and cooled chocolate mixture.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e3.\u003c\/b\u003e In a separate bowl, combine flour, baking powder and baking soda. Add flour to butter mixture alternately with milk in three or four additions, beginning and ending with flour.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e4.\u003c\/b\u003e Fill 24 well-buttered or paper-lined muffin cups. (Fill muffin cups three-quarters full; cupcakes will not rise as much as muffins.) Bake in a preheated 350 F (180 C) oven for 20 to 25 minutes, or until a cake tester comes out clean. Cool on a rack before icing.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e5.\u003c\/b\u003e For icing, in a large bowl or food processor, beat butter until light. Beat in cooled melted chocolate, cocoa and vanilla. Beat in icing sugar. Add milk and beat until very cool and creamy. (Add more milk if necessary for a creamy texture.) If mixture is too warm and thin to spread, set over a bowl of ice; it should thicken very quickly as you beat with a wooden spoon.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e6.\u003c\/b\u003e Swirl or pipe icing on top of cupcakes.\u003cbr\u003e\u003cbr\u003eMakes 24 cupcakes\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eROASTED PLUM TOMATOES\u003cbr\u003e\u003c\/b\u003e3 lb (1.5 kg) plum tomatoes (12 to 15)\u003cbr\u003e2 tbsp (25 mL) olive oil\u003cbr\u003e1 tsp (5 mL) salt\u003cbr\u003e1\/2 tsp (2 mL) pepper\u003cbr\u003e1 tbsp (15 mL) chopped fresh rosemary, or 1\/2 tsp (2 mL) dried\u003cbr\u003e1 tbsp (15 mL) chopped fresh thyme, or 1\/2 tsp (2 mL) dried\u003cbr\u003e\u003cbr\u003e\u003cb\u003e1.\u003c\/b\u003e Remove cores from tomatoes. Cut tomatoes in half crosswise and gently squeeze out excess seeds. Place cut side up on a parchment-lined baking sheet (cut a tiny slice off bottoms if necessary so they will sit upright).\u003cbr\u003e\u003cbr\u003e\u003cb\u003e2.\u003c\/b\u003e Drizzle or spray tomatoes with olive oil and sprinkle with salt, pepper, rosemary and thyme. Roast in a preheated 400 F (200 C) oven for 45 to 50 minutes, or until some juices have evaporated and tomatoes are starting to brown on the bottom. Arrange tomatoes attractively on a serving plate.\u003cbr\u003e\u003cbr\u003eServe warm or cold. Makes 24 to 30\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBIRYANI RICE PILAF\u003cbr\u003e\u003c\/b\u003e2 cups (500 mL) basmati rice\u003cbr\u003e2 tbsp (25 mL) ghee or vegetable oil\u003cbr\u003e1 onion, chopped\u003cbr\u003e2 tbsp (25 mL) curry paste\u003cbr\u003e1\/4 cup (50 mL) tomato sauce\u003cbr\u003e2 1\/2 cups (625 mL) water\u003cbr\u003e1 tsp (5 mL) salt\u003cbr\u003e1 tsp (5 mL) lemon juice\u003cbr\u003e2 tbsp (25 mL) chopped fresh cilantro\u003cbr\u003e\u003cbr\u003e\u003cb\u003e1.\u003c\/b\u003e Rinse rice well and soak in cold water for 30 minutes. Drain well.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e2.\u003c\/b\u003e Heat ghee in a large saucepan on medium-high heat. Add onion and cook for 5 to 7 minutes, or until tender and slightly browned.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e3.\u003c\/b\u003e Add curry paste and cook for a few minutes. Add rice and cook, stirring, for a few minutes longer. Add tomato sauce and cook, stirring, for another few minutes.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e4.\u003c\/b\u003e Add water and bring to a boil. Cover, reduce heat and simmer for about 20 minutes, or until rice is tender and water has been absorbed.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e5.\u003c\/b\u003e Add salt and lemon juice. Taste and adjust seasonings if necessary. Sprinkle with cilantro.\u003cbr\u003e\u003cbr\u003eMakes 6 servings","brand":"Random House Canada","offers":[{"title":"Default Title","offer_id":46304757842149,"sku":"NP9780679312543","price":22.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780679312543.jpg?v=1767722928","url":"https:\/\/k12savings.com\/products\/bonnie-sterns-essentials-of-home-cooking-isbn-9780679312543","provider":"K12savings","version":"1.0","type":"link"}