Latest news with #cookbook
Yahoo
5 days ago
- Entertainment
- Yahoo
'The Pioneer Woman' Ree Drummond Is 'So Very Excited' to Share Major Career Update: 'Finally Finished'
'The Pioneer Woman' Ree Drummond Is 'So Very Excited' to Share Major Career Update: 'Finally Finished' originally appeared on Parade. has an exciting new update to share with fans! Taking to Instagram on Wednesday, July 16, The Pioneer Woman star revealed that her latest project is "finally finished" and will be released soon, as she posted a photo of her new book cover. "I'm so very excited. 🥹 My new cookbook, The Essential Recipes, is finally finished after a year-and-a-half of love, labor, and a few happy tears," the Food Network personality opened the caption, adding, "It'll be available this fall, and if I could sum it up in a simple phrase, it would be this: recipe bible." Related: She continued, explaining more about what people can expect to find inside the cookbook: "It's packed as full as I could get it with all the beloved, most essential (hence the title!) PW recipes, but with a very important twist: Every single one of them has been re-examined, re-worked, re-tested, and turned into an even more sublime and foolproof version of themselves. It has been the hardest cookbook for me to complete because I care about these recipes SO much (I've made some of them for thirty years), and I couldn't seem to stop perfecting, tasting, perfecting, tasting." View this post on Instagram A post shared by Ree Drummond - The Pioneer Woman (@thepioneerwoman) As it stands, Drummond is already the author of a collection of other similar titles, inclusive of over 20 cookbooks—the first of which was published in 2009—children's books, and a memoir, according to her blog. Some of her works include Frontier Follies: Adventures in Marriage and Motherhood in the Middle of Nowhere, The Pioneer Woman Cooks: A Year of Holidays, The Pioneer Woman: Black Heels to Tractor Wheels, and her very first foray into cookbook writing, The Pioneer Woman Cooks. While introducing the latest literary kitchen guide, she wrapped up her social media caption, "I'm so happy with how it turned out, and I can't wait for the pages to be sauce-splattered and dog-eared! Swipe through these photos, which represent just a fraction of the recipes in the book. This cookbook is a love letter to you, to my family, and in many ways, to myself. I hope you love it. ❤️❤️❤️" The Pioneer Woman Cooks: The Essential Recipes is set to release on Oct. 28, 2025, and is available for pre-order now on Amazon. Next, 'The Pioneer Woman' Ree Drummond Is 'So Very Excited' to Share Major Career Update: 'Finally Finished' first appeared on Parade on Jul 17, 2025 This story was originally reported by Parade on Jul 17, 2025, where it first appeared.
Daily Mail
6 days ago
- General
- Daily Mail
EXCLUSIVE Professional baker reveals 'wasteful' kitchen error that could be costing hundreds of pounds
While the majority of recipes will instruct people to turn their oven on in step one, a top baker said it is an 'unnecessary' act in any cooking process. Sourdough expert and cookbook author Elaine Boddy claims to have 'proved' your food will come out of the oven the same whether it has been preheated or not. The British baker told Femail she hasn't preheated her oven and baking pans in more than six years, deeming it a 'wasteful' step. 'All of the recipes in all four of my sourdough books have been baked from a cold start, which includes standard sourdough loaves, sandwich loaves, Bundt pan loaves, rolls, cakes, crackers and more,' she said. 'And it's not just baking, whatever I cook at home I now put everything in the cold oven and then turn it on, and it works perfectly every time.' Boddy said a lot of recipes for sourdough call for the cook to preheat their ovens to very high temperatures or to preheat their baking pans for up to an hour before baking. She said this was 'wasteful' and 'unnecessary' as she noticed no difference in the quality of her baking when she stopped preheating. 'I stopped preheating my pan early on in my sourdough journey. I then decided to experiment with not preheating the oven too,' she said. 'I have two domestic ovens, side by side so I put one pan of dough into a preheated oven, and one in a cold oven, and compared the outcome. 'They both rose and baked well and the one that was baked from the cold start, baked to a bigger lighter loaf than the one in the preheated oven. From that day on I have baked everything I make from a cold start.' Boddy explained that preheating isn't necessary in both gas and electric ovens and it doesn't matter how long it takes for your oven to warm up. 'I've never had anything that hasn't baked or cooked properly as a result of not preheating my oven,' she said. 'The food writer, Orlando Murrin, has even proved that you don't need to preheat the oven to make Yorkshire puddings.' Boddy said she hasn't found any instances when preheating is a better option than a cold start but recommends people do whatever they feel comfortable with. 'In the end, if we are unsure about anything that we bake or cook being sufficiently done, it can always go back into the oven for more time,' she said. 'If anyone feels unsure about making that distinction, it's best to stick with what they're comfortable doing.' The sourdough pro added that she's met with 'incredulity' from fellow bakers for her anti-preheating methods. 'It's so ingrained into us that ovens should be preheated, that not to seems crazy, but when they then try it, it works,' she said. 'For anyone that isn't comfortable with the idea, or when it comes to AGA cookers or ovens that are always on, I always provide baking times for preheated ovens as well as cold starts. 'At the end of the day, all that matters is that people are happy with their creations, my suggestions are merely that.'
Daily Mail
6 days ago
- Business
- Daily Mail
Thrifty mother-of-five who wrote 'Feed your family for £20 a week' cookbook reveals how much her recipes cost to make NOW thanks to soaring inflation
A Scottish mother-of-five who wrote a best-selling book six years ago on how to feed her family for just £20-a-week says soaring food prices means it would now cost almost double to do the same recipes. Lorna Cooper, 48, from Paisley, Renfreshire, who has three children of her own and is step-mother to two, wrote the cookbook, 'Feed your family for £20-a-week', after sharing her tips on Facebook and winning more than half a million followers. However, with inflation defying predictions again to rise to 3.6 per cent, the thrifty mother says food and drink prices have soared so much that her original £20 weekly shop budget could now only be used in 'an emergency situation'. The headline CPI rate had been expected to stay on hold at 3.4 per cent in the year to June, but instead skipped up to 3.6 per cent. The increase heaps woe on the Chancellor Rachel Reeves as she struggles to balance the books and get the economy going, casting doubt on the prospects for the Bank of England cutting interest rates quickly. Speaking to Radio 5 Live breakfast, family cook Cooper said increased prices 'across the board' in supermarkets meant the dishes she once cooked were now nearer to £35 to £40-a-week. The Scot originally created the Facebook page after struggling to meet her brood's £100-a-week food bill after a back injury left her unable to work in 2014. Failing to qualify for sick pay, she was forced to tighten the purse strings, and through savvy shopping, buying in bulk and batch cooking, she managed to slash her food bill to just £20 a week. On her original list were a combination of fresh, freezer and store cupboard foods. However, now she says the same food to make the same dishes that she created six years prior have shot up by 71% in that time. She told 5 Live presenter Rick Edwards: 'Every time you go into a shop, you pick something up and it's ten pence more than it was the week before.' She said eight weeks' worth of shopping that would once have cost £160 would now be priced at £272.38. The food blogger explained: 'Instead of £19.96 a week, it's now £34.05 - it's a big jump.' She said she calculates the price of her menus list every six months and in January this year it was recorded at £30.90, going up by more than 10 per cent since. 'I made an emergency shopping list last year that came in at £21.50 [a week] but it's such a basic list that it's not sustainable. 'It's literally for an emergency - it will do you for a couple of weeks but it's not a sustainable healthy menu or meal plan for a family at all.' Lorna's tips for feeding your family on a budget 1. Go shopping at the end of the day 2. Cook in bulk 3. Be adaptable - use ingredients reduced or on special offer 4. Shop in less obvious places - don't rely just on major supermarkets 5. Buy super-size for bigger discounts 6. Use your leftovers 7. Stop buying treats and make your own 8. Don't be scared to substitute 9. Stop throwing food out 10. Grow your own food Cooper added: 'There's so many tips I could give - but you're not feeding your family for £20 these days. 'People used to need help to get through a tough spot - the odd month - increasingly now it's every month.' The inflation increase heaps woe on the Chancellor as she struggles to balance the books and get the economy going, casting doubt on the prospects for the Bank of England cutting interest rates quickly. Fuel was the biggest contributor, while food prices were rising at the fastest pace since February last year. Worryingly for the Treasury, closely-watched CPI core inflation - excluding energy, food, alcohol, and tobacco - was up from 3.5 per cent to 3.7 per cent. Ms Reeves did not directly address the increase in a statement, saying she 'knows working people are still struggling with the cost of living ' and is determined to 'put more money into people's pockets'. ONS Acting Chief Economist Richard Heys said: 'Inflation ticked up in June driven mainly by motor fuel prices which fell only slightly, compared with a much larger decrease at this time last year. 'Food price inflation has increased for the third consecutive month to its highest annual rate since February of last year. 'However, it remains well below the peak seen in early 2023.' Ms Reeves said: 'I know working people are still struggling with the cost of living. 'That is why we have already taken action by increasing the national minimum wage for three million workers, rolling out free breakfast clubs in every primary school and extending the £3 bus far cap. 'But there is more to do and I'm determined we deliver on our Plan for Change to put more money into people's pockets.' Shadow chancellor Mel Stride said: 'This morning's news that inflation remains well above the 2 per cent target is deeply worrying for families.
Arab News
15-07-2025
- Entertainment
- Arab News
Jessica Kahawaty's cookbook receives celebrity nod of approval
DUBAI: Lebanese Australian duo, model Jessica Kahawaty and mother Rita, have launched their own cookbook — with no less a person than Hollywood actress and producer Courteney Cox providing a cover quote. Kahawaty and her mother are the minds behind UAE-based food delivery business Mama Rita and the book, 'Mama Rita: Family recipes from the Mediterranean,' is now available for pre-order ahead of its release in September. It is endorsed by Cox, who says it is 'a must-have for anyone who is passionate about cooking and loves food as much as I do.' A post shared by Jessica Kahawaty جيسيكا قهواتي (@jessicakahawaty) Writing on Instagram on Monday, Kahawaty said: 'The moment we held the Mama Rita cookbook in our hands for the very first time … after two years of pouring our hearts into it. And we're beyond thrilled to share a special surprise on the cover — a quote from the one and only (Courteney Cox). Her iconic role as Monica in 'Friends' — the talented chef, perfectionist, and loving control freak — mirrors so much of the dynamic between mum and me. And her true persona is even more beautiful, warm, and generous. 'Years of love, passion, late nights and so many memories. It's all finally coming to life just as Mama Rita turns five this September,' she added. Kahawaty is on an entrepreneurial roll, having launched jewelry brand Kahawaty Jewels alongside her father, master jeweler Ghassan Kahawaty, in May. Based in Dubai, it continues the family's long-standing tradition of jewelry craftsmanship. 'I grew up watching my father in his jewelry trade. I saw how happy he made people when he created these beautiful pieces,' Kahawaty told Arab News. 'I've always wanted to continue my father's legacy and my grandfather's trade. I felt like this is the perfect time to launch Kahawaty Jewels in Dubai, which is a city I've been in for over 13 years.' For Jessica, building the brand with her father has been a meaningful journey. 'He's the only man I trust when it comes to diamonds and jewelry. He has an impeccable eye for detail and quality. He has the most incredible craftsmanship. I learned so much from him and launching this with my father feels like a true partnership,' she said.
CBC
15-07-2025
- General
- CBC
The recipe for perfectly scrambled eggs, from Arthurs Nosh Bar in Montreal
You may think you've got scrambled eggs all figured out. It is, after all, simply scrambling some eggs. Or so we thought, until we came across this recipe for perfecting them in the new cookbook Arthurs: Home of the Nosh: A Big Personality Cookbook of Delicious Jewish Favorites. These 'perfect scrambled eggs' require only three ingredients, and their technique relies on tricks such as using an immersion blender, letting the eggs sit so the proteins bind, and, very importantly, cooking them low and slow. We imagine that once you make this quintessential creamy breakfast staple, you'll want to make more than just two servings, which is what the recipe below yields. Alexandre Cohen, one of the authors of the cookbook, says making four servings is as simple as doubling the eggs and salt — but not the butter. That ingredient should only be increased by 50 per cent — so 2¼ tablespoons. The same approach works for making six servings. 'Butter and eggs are great, but at a certain point, the amount of butter can make the scrambled eggs too rich for breakfast/brunch,' he said. Cohen recommends using room-temperature eggs, or slowly tempering them if needed. 'But if you don't have enough time, who the heck cares!!! Life is too short,' he added. The following has been reprinted, with permission, from Arthurs: Home of the Nosh: A Big Personality Cookbook of Delicious Jewish Favorites. Perfect Scrambled Eggs By Raegan Steinberg, Alexandre Cohen and Evelyne Eng It was a Friday night in high school and my friend and I were just a tad high. We sat, stooped over a little bench table in my family's compact kitchen, chomping on our late-night cereal. My dad came home from his own night of fun with the boys, walked over to the stove, and started making scrambled eggs and fried potatoes. I was saying to myself, "DON'T LET HIM KNOW," and the funny thing was, he was surely thinking the same thing toward me. He sat down directly across from us, and we ate our munchies together in silence. We all placed our dishes in the sink, went our separate ways to bed, and never spoke of it again. My dad was able to cook three things: pancakes, steak, and scrambled eggs. Early in the morning, I'd come downstairs to find him with his tie thrown over his shoulder, patiently scrambling eggs for us before he drove us to school blasting OutKast. Sometimes he'd throw in leftover mashed potatoes or onions and turn it into an omelet of sorts. It wasn't fine dining, but it certainly hit the spot. Everyone is entitled to eat their eggies however they like, but our parents' way, and now the Arthurs way, is the best way of all––creamy, custardy, and ooey gooey. Ingredients 6 eggs ½ teaspoon salt 1½ tablespoons butter or fat of choice, preferably at room temperature Preparation Crack the eggs into a bowl. Whisk them extremely well, preferably with an immersion blender (to incorporate minimal air), until zero streaks remain. Whisk in the salt. Let the eggs sit for 5 to 10 minutes, which will ensure that the egg proteins don't bind too tightly during cooking, resulting in a creamier scramble (thanks, J. Kenji Lopez-Alt). Add the butter and salted eggs to a medium nonstick pan on low heat––like most good things in life, making creamy scrambled eggs requires patience. Slowly whisk (preferably with a silicone whisk to not scratch your pan) until the butter is melted. As you whisk, small curds will begin to form, then the mixture will thicken slightly as larger ones form. Grab a heatproof spatula and use it to slice through the big curds and scrape along the sides and bottom of the pan. Slide the pan on and off the heat as needed to ensure even cooking. If the eggs are cooking too quickly, remove the pan completely from the heat, tilt it, scrape the eggs to one side, and keep mixing. Low and slow is key! Just before you reach perfect doneness, remove the pan from the heat. The eggs should look a tad runny, but when you run a spatula through them, there should be no liquid at the bottom of the pan. It is important that they're a bit underdone, as they will continue to cook on your plate. Plate the eggs and crack some black pepper on top.
