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Grapefruit Julep

Zero Proof: 90 Non-Alcoholic Recipes for Mindful DrinkingMore than 100 years after Prohibition was enacted, bartenders are actually excited about people not drinking again.

From Dry January and alcohol-free bars opening around the country to people interested in abstaining from drinking for better health, the no-proof movement is one of today’s fastest-growing lifestyle choices, as consumers become more mindful and re-examine their relationship to alcohol.

The no-proof drinker could be anyone, and even traditional bars have taken note with no-alcohol offerings. What do the world’s most talented bartenders concoct when they can’t use booze?

This book answers that question with 90 lush and sophisticated recipes that take the craft to new heights. Veteran reporter Elva Ramirez interviewed the biggest names in cocktails and collected recipes for vibrant no-proof drinks from the world’s top bars in Paris, London, and New York. This is the start of a new era in no-proof drinking.

Zero Proof: 90 Non-Alcoholic Recipes for Mindful Drinking is available at Amazon.com and Indigo.ca (more…)

The Teriyaki Burger

The Teriyaki Burger

The Teriyaki Burger, The Japanese Art of the Cocktail by Masahiro Urushido, Michael Anstendig. Photography copyright © 2020 by Eric Medsker.

The Japanese Art of the Cocktail by Masahiro Urushido, Michael Anstendig.Katana Kitten, one of the world’s most prominent and acclaimed Japanese cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. Just one year later, the bar won 2019 Tales of the Cocktail Spirited Award for Best New American Cocktail Bar.

Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan’s contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide.

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Whole Poached Salmon

Whole Poached Salmon

Whole Poached Salmon, Wine Time: 70+ Recipes for Simple Bites That Pair Perfectly with Wine by Barbara Scott-Goodman. Photography by Jennifer May.

Wine TimeWine lovers rejoice! In this updated edition of the bestselling Wine Bites, Wine Time includes more than 65 all-new recipes for simple, scrumptious bites to go with your glass of vino. There are recipes for every occasion, whether a barbeque or book club, romantic date night or solo dinner, as well as wine pairings that complement each dish.

With the added bonus of wine cocktails, step-by-step instructions for putting together a first-class cheese board, and a chapter on sauces and chutneys to elevate an hors d’oeuvres spread, this is an indispensable resource for anyone who likes to host parties, drink wine, and dabble in the kitchen.

MAKES WINE ACCESSIBLE: Wine shouldn’t be reserved to the snobby sommeliers of the world. This book makes wine pairings easier than ever with accessible recipes and wine suggestions that any home cook can try.

FANTASTIC VALUE: Wine Time features more than 65 all-new food recipes with wine pairings, plus wine cocktails and sidebar tips throughout.

PERFECT GIFT: Alongside a beautiful bottle of wine—or any food or kitchen item for that matter—this book makes a lovely hostess, housewarming, or anytime gift for anyone who likes to cook and drink wine.

Perfect for:

• Wine drinkers
• Casual entertainers
• Shoppers looking for a hostess or housewarming gift
• Visitors to wine country

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Asparagus & ricotta agnolotti in brown butter

Asparagus & ricotta agnolotti in brown butter

Asparagus & ricotta agnolotti in brown butter, The Pasta Man: The Art of Making Spectacular Pasta – with 40 Recipes by Mateo Zielonka. Photography by India Hobson.

he Pasta Man: The Art of Making Spectacular Pasta – with 40 RecipesThe Pasta Man, Mateo Zielonka, makes the most spectacular, original pasta you’ve ever seen. Striped, spotted, red, purple, green and black, and every shape imaginable, Mateo’s pasta is prettier than a picture.

Now in The Pasta Man, Mateo reveals for the first time how you too can make his incredible creations. With “how to” sections guiding you through every shape and effect, from spots and stripes (using all-natural colouring), lasagne sheets and pappardelle, ravioli pillows, tortellini and other spectacular filled pastas, he then offers 40 delicious recipes with which to hone your new skills. Illustrated with beautiful photography and clear step-by-step instructions, let yourself be guided by a master and make your own pasta a work of art.

The Pasta Man: The Art of Making Spectacular Pasta – with 40 Recipes is available at Amazon.com and Indigo.ca (more…)

Lemongrass Beef Skewers

Lemongrass Beef Skewers

Lemongrass Beef Skewers, Foolproof BBQ: 60 Simple Recipes to Make the Most of Your Barbecue by Genevieve Taylor. Photography by Jason Ingram.

Foolproof BBQEveryone loves to get the barbecue out on a sunny day—but how often do you end up with blackened steak, raw chicken, or collapsing veggie kebabs? Never fear—Genevieve Taylor, BBQ and live-fire expert and cook is here to solve all your barbecue problems with 60 foolproof recipes to make your summer party a sizzling success!

With clear, simple instructions on how to set up your barbecue for failsafe cooking, what fuel to use, and how to prepare your food, Foolproof BBQ makes outdoor cooking a breeze. Genevieve offers up 60 recipes for meat, poultry, fish, vegetables and even sweet puds for the barbie. With a photo for every recipe and step-by-step explanations, even a barbecue novice can make a feast to remember.

Foolproof BBQ: 60 Simple Recipes to Make the Most of Your Barbecue is available at Amazon.com and Indigo.ca. (more…)

Fragrant Sichuan Short Ribs

Fagrant Sichuan Short Ribs

Fragrant Sichuan Short Ribs, Cooking on the Big Green Egg: Everything you need to know from set-up to cooking techniques, with 70 recipes by James Whetlor. Photography by Sam Folan.

Cooking on the Big Green EggBig Green Egg has a cult following amongst BBQ experts due to its high-performance cooking at a range of temperatures and NASA specification ceramics. As more and more enthusiasts realize what a versatile and practical bit of cooking kit the EGG is, experts and amateurs alike are looking for recipes to test out their skills and maximize the EGG’s capabilities.

Cooking on the Big Green Egg showcases this vital piece of outdoor cooking equipment and offers instructions and recipes for everything you’d ever want to cook in it. Award-winning author of Goat, James Whetlor, guides the reader through the basics of using your Big Green Egg, with a full explanation of how it works and how to get the best out of it, whether you’re cooking on the grill or plancha, oven roasting, smoking, baking, cooking “dirty” directly on the coals, or taking it low and slow.

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Sweet and Tangy Baked Chicken Wings

Sweet and Tangy Baked Chicken Wings

Sweet and Tangy Baked Chicken Wings, The Secret Ingredient Cookbook: 125 Family-Friendly Recipes with Surprisingly Tasty Twists by Kelly Senyei. Photography © 2021 by Robert Bredvad.

The secret ingredient cookbook

Kelly Senyei, the founder of the food site Just a Taste, has garnered millions of fans with a delicious hook—every one of her recipes has a secret ingredient, something totally unexpected that takes a dish from common to extraordinary.

Some of the 125 tried-and-tested recipes are surprisingly simple like her Vanilla Bean Drop Doughnuts made with Greek yogurt, or the Sweet and Tangy Baked Chicken Wings made with blackberry jam. Other recipes are nothing short of genius, such as Savory Caramel Corn made with bacon and thyme, Healthy White Chicken Chili made with hummus, and Salted Caramel Bread Pudding made with chocolate croissants.

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Chicken Shish Kebabs

Chicken Shish Kebabs

Chicken Shish Kebabs, Sumac: Recipes and Stories from Syria by Anas Atassi. Photography by Jeroen van der Spek.

Sumac: Recipes and Stories from Syria

The Syrian kitchen, shaped by influences from neighbouring countries, has deep historical roots and evolved to perfection over thousands of years.

Sumac is filled with traditional and contemporary Syrian recipes that were inspired by personal stories. The gorgeous photography illustrates how beautiful this country was and still is, and family photographs add depth to the author’s history. Each chapter is filled with the author’s memories of family celebrations and the country that inspired the book. He tells stories of traditional weekend breakfasts in his grandmother’s garden and of the mezze his mother cooked for family gatherings. There are memories of the rich aromatic flavours of the Syrian kitchen where fragrant spices like the lemony and deep red sumac are prized ingredients.

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Crème Caramel

Crème Caramel

Crème Caramel, Vietnamese: Simple Vietnamese food to cook at home by Uyen Luu.

VietnameseIn Vietnamese, Uyen Luu demonstrates that Vietnamese food is just as easy to whip up as a bowl of pasta—all you need is a good bottle of fish sauce and a little enthusiasm! She shares 80 of her tastiest recipes—some traditional, some with a modern twist—using ingredients that are available at your local supermarket.

Recipes include noodle soups, salads, family-style sharing plates, one-pot wonders and dinner-party showstoppers, which are all easy to prepare, adapt and enjoy. The recipes are impressive yet simple: try the Caramelized pork belly with coconut milk and cavolo nero, Seabass, tomato & dill soup or Avocado tossed ramen with sweetcorn and tinned tuna in sweet soy sauce & mint and Crème Caramel.

Vietnamese is filled with fuss-free, delicious recipes that are quick to prepare, and will have you eating Vietnamese meals on a regular basis.
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Grilled Vegetable Paella

 

How to Grill Vegetables by Steven RaichlenCelebrating all the ways to grill green, this mouthwatering, groundbreaking cookbook from “America’s master griller” (Esquire) shows how to bring live fire or wood smoke to every imaginable vegetable.

How to fire-blister tomatoes, cedar-plank eggplant, hay-smoke lettuce, spit-roast brussels sprouts on the stalk, grill corn five ways—even cook whole onions caveman-style in the embers. And how to put it all together through 115 inspired recipes.

Plus chapters on grilling breads, pizza, eggs, cheese, desserts and more. PS: While vegetables shine in every dish, this is not a strictly vegetarian cookbook—yes, there will be bacon.

How to Grill Vegetables: The New Bible for Barbecuing Vegetables over Live Fire is available at Amazon.com and Indigo.ca (more…)