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Land of Fish and Rice has been indexed on Eat Your Books so it's possible to look through the recipes over there. Just click on the "Recipes" tab to pull up the list.

Well, my copy of Dorie's Cookies arrived today and guess what? There's a whole chapter titled "Cocktail Cookies" ! Looks great! I started a thread for the cookbook and included more comments over there.

My copy of Dorie's Cookies arrived today and it looks great. I don't even drink milk but I wanted to pour myself a big cold glass and curl up with this book. It was a struggle to finish reading the introduction before jumping around to read the lists of recipes in each chapter. Up front, there are helpful sections on technique, ingredients and gear. Each recipe includes a note on storing both the dough (if appropriate) and the finished cookies. And for anyone unfamiliar with Dorie, she's firmly in the weights/metric camp when it comes to measurements. Cup and ounce measurements are generally given as well. Teaspoon and tablespoons are used for small quantities. I said I wanted a glass of milk with this book but there's a whole chapter titled "Cocktail Cookies" so a glass of wine might be equally appropriate. Here are a few from that chapter that caught my eye: Goat Cheese & Chive Cookies! Cranberry Five-Spice Cookies! Hot and Spicy Togarashi Meringues (who even dreams like this )!!!! Rosemary-Parm Cookies! Fennel-Orange Shortbread Wedges! Cocktail Puffs (I see a variation with tomato chutney in my future)! Chocolate-Olive Cookies (I can't imagine ) Honey-Blue Cheese Madeleines! Anytime Tarragon-Apricot Cookies! Bee's Sneeze Nuggets (yes, with lemon, honey and GIN )! Major Grey's Roll-ups! Cocoa-Cayenne Cookies! Then, there's the chapter of recipes from Beurre & Sel, the cookie boutique Dorie and her son ran together for a number of years. Oh my, there are recipes in every chapter that are calling my name - it's deafening! The Cocoa-Tahini Cookies with Sesame Crunch in the Cookies for Every Day, Any Day sound delicious. The chapter on Brownies, Bars, Break-Ups & Biscotti has a recipe for Blueberry-Buttermilk Pie Bars that looks really good. There's a chapter on Cookies for Weekends, Holidays and Other Celebrations and a section at the end with recipes for syrups, glazes, frostings and other toppings. As in other cookbooks, Dorie includes "Playing Around" notes in some of the recipes that end up converting one recipe into many variations. I love the idea of substituting fresh chopped lemon verbena leaves for the chives in the Goat Cheese & Chive cookies. Where shall I start? Hmmmm. I have some jalapeño-honey chèvre that might make another variation on the Goat Cheese & Chive Cookies. Hmmmm.

The recipe titled "Breakfast in the Car" makes a vanilla pecan butter that's used to make roll-ups with flattened whole wheat bread and sliced banana. Since I didn't need to eat this in the car, I toasted the multigrain bread and added a drizzle of hot honey to my version. Today's second breakfast: Tasty stuff, that vanilla pecan butter! Edited to add that I made the nut butter in my Blendtec with the Twister jar. It's a perfect tool for nut butters. The recipe called for 1/2 a vanilla bean. I can taste the vanilla but wouldn't mind more. No doubt this is partially due to a measuring issue that could have been avoided with weights instead of cups. The recipe called for 2 cups of pecans. I had pecan halves and pieces so I used a little less but still wound up with a full cup of nut butter when the recipe estimated a yield of 1/2 cup. Finally, pecans are rather pricy these days (I notice Trader Joe's is offering only 1/2 lb bags, no doubt to lessen the sticker-shock) so pecan butter is unlikely to become a pantry staple for me but I'll enjoy this while I have it. Should be delish smeared on tart, crisp apple slices.

They tasted really good. The pilot is also to test The *ahem* aftereffects of Jerusalem Artichokes so I started with just a small quantity. So far, so good !

Pilot project. Sunchokes, given to me by a friend, sliced and roasted. Tomato chutney alongside.

A split and toasted TJ's Parmesan & rosemary roll smeared with a mix of jalapeño-peach glaze (from Deep Run Roots Jalapeño-Peach Chicken recipe) and Dijon mustard, chicken and a slice of prosciutto. I wasn't going to post this as it was quite similar to something I posted not long ago but it was really good, it's half-eaten here: It's now all gone!

I'm a long time fan of Jonathan Gold's writing. As @Thanks for the Crepes would predict, I very much enjoyed the City of Gold documentary. When I first heard the title, I sort of rolled my eyes, but after seeing the film, it's entirely appropriate as it's as much a documentary portrait of LA as it is of Mr. Gold. Two little nuggets from the film that stood out to me were the comment from the woman who said that his use of the second person in his writing was unappreciated or undervalued (I can't remember her exact words). I've certainly been aware of it and always felt that it gave his writing a relaxed, conversational style. She pointed out something more - how it forms a bond between reader and writer. I hadn't fully appreciated it but have since recognized it almost every time I read a review. It's not that he writes every review as a personal letter, just that he has a very deft touch in the use of that tool. The other nugget was from a commencement address he gave where he asked himself whether his own college learnings had prepared him for his career. Certainly it's been a career that he probably couldn't have imagined at the time. Anyway, he had a number of things to say. One was to the effect that both the comprehension of form and the ability to describe abstract sensation were things he had learned in his music and art classes and were really all he needed to know. That statement delights me and his ability to craft it so concisely impresses me greatly. There's a bit more background on the film in this interview with filmmaker, Laura Gabbert. It's from Evan Kleiman's Good Food podcast/radio show and also includes an interview with Jonathan Gold, who is a regular contributor. @Thanks for the Crepes's observations about the lack of actual food footage or description are correct. This is a portrait of a writer and the city he writes about. The people who own, cook and serve in the restaurants he visits play a supporting role but the actual food itself isn't a big part of the story at all. I look forward to hearing your thoughts after watching. And a little aside: The Oaxacan restaurant was Guelaguetza and the dish was tlayuda. From this recent LA Times article on the best local offerings: Yum!

I am no help whatsoever, but I am ever so curious. Can you describe the effect you are going for in the finished cake and how will it be served?

I can't answer your question as I lack @andiesenji's knowledge and expertise, but I will offer a data point: I purchased a 4 piece set: 3qt stainless saucepan, steamer insert (with "ear" handles), double boiler insert (with regular handle) and lid in 1978. Used the steamer this AM to hard cook eggs .

This is the Pecan, Pepper Jelly and Stinky Cheese Panini from Deep Run Roots. Multi-grain bread, jalapeño-peach glaze (from the jalapeño-peach chicken recipe in the book, salt & butter roasted pecans, triple-creme brie substituted for the Époisses called for in the recipe. I was tempted to add some blue cheese since the brie was super-rich but not particularly stinky. I resisted, but will do it next time.

I've been wanting a Manhattan lately but our current summer-in-October weather has been so danged hot that it wasn't right. I tried this last night. An ideal Manhattan for an 80+ degree October evening. Thank you for sharing.

Fridge clean-out breakfast: after cutting off the moldy bits, I grated the remaining sliver of sharp cheddar into the last of the smoked corn mayo, sautéed some greens about to head south, chopped the last of some pickled red onions and leftover chicken and put it all into a quesadilla.

A NYT piece on this: ‘The Great British Bake Off’ Changes the Way the British Bake The recent changes (sale of the show to Channel 4 with 3 of 4 judges quitting to remain loyal to BBC) are mentioned, but the piece is mostly about the effect of the program on British home cooks:

The tomato pie is killer!

TJ's shrimp nuggets, raw veg. Dipping sauce is the smoked corn mayo from Deep Run Roots.

Collards do keep pretty well. I suspect they will wait for you.

I was telling my cousin about all the recipes I've made and she asked for the book for Christmas. I'd like to give the Kindle version to my brother so I'll have to figure out how to do that. I have a group of friends that I usually exchange gifts with and I'd love to give them the book along with something I've made from it, like a jar of the jalapeño-peach glaze or a cheese ball but the book is a little pricy for me to do that. Maybe I'll give them the food item along with a strong suggestion that they treat themselves to the book !

I enthusiastically second @Shelby's recommendation. I've gotten equal enjoyment reading the book and cooking from it. Last week, I was going in circles at the farmer' s market: cucumbers! blueberries! figs! collards! corn! tomatoes! - everything reminded me of a recipe I wanted to try from the book. I'd recommend you get the Kindle version (only $16.99 - such a deal ) so you can access the recipes when you are on the road and come across ingredients you'd like to try. The book itself is just too honking big to haul around! I tried the cheese ball because I liked her suggestion to double the recipe and freeze one ahead of holiday parties but also because I thought the flavor combination went above and beyond most that I've tried. Indeed, the goat cheese adds complexity and the butter gives it that wonderful mouthfeel. If you want to try it instead of getting the book, the recipe is here. The Guatemalan salt thing came from Taste & Techniqueby Naomi Pomeroy. Vivian says she uses Diamond Crystal Kosher salt for most everything and occasionally uses sea salt for finishing.

This article says: but no dates mentioned. They also have a Facebook page

I made one recipe of the cheese ball and divided it into 4 little 2.5 oz balls. Two were rolled in the butter roasted pecans and parsley as per the recipe and two had the pecans incorporated with the cheeses and were rolled in crumbled bacon and parsley. Here's a one of the bacon balls with some triscuits for scale: The small size is nice. I could put it out with some crackers and crudités before dinner for a couple of people without having it become dinner....not that there's anything wrong with that.... I liked the combination of cheeses, a little hot sauce, dates for sweetness and nuts for crunch. Like a little cheese plate in a ball !

braadvocht = juices (google translate) or gravy (microsoft translate)

I look forward to your impressions. I'm still rationing my reading to make it last longer. I rarely read through the full text of all the recipes, even those that don't appeal to me, but I'm doing it here! David Lebovitz features the Party Magnet (aka cheese ball) recipe on his blog today. Coincidentally, I planned to make that one today and have the cheeses sitting out on the counter to warm up.

I am not a potato lover but I must say that this point alone could make me give it a try: Leftover stampot for breakfast? Oh yes, please !

Libraries here in the US use Zinio and other similar services with varying selections of magazines. My library does not carry Lucky Peach in print or on Zinio but they have a good number of other food pubs. I like that I can read on-line when I have wifi access or download a bunch of current issues in advance for a flight or other occasions when I won't have internet access. Saves me $$$ at the airport shops!