Titles by Subject
November 27, 2012
Enter to win a copy of Kate: The Kate Moss Book
Created by Kate Moss herself, in collaboration with creative director Fabien Baron, Jess Hallett, and Jefferson Hack, this book is a highly personal retrospective of Kate Moss’s career, tracing her evolution from “new girl with potential” to one of the most iconic models of all time.
Kate: The Kate Moss Book will be released with eight unique covers, shot by Mario Testino, Corinne Day, Inez & Vinoodh, Craig McDean, Mert & Marcus, David Sims, Mario Sorrenti, and Juergen Teller. The winner will receive a cover that is chosen at random.
Image courtesy of Colette
November 14, 2012
Cocktails with Food: Ideally, cocktails should be drunk before or after a meal. So if you’re inviting people out for evening cocktails suggest dinner before or after. And bear in mind, some drinks aid digestion and some whet the appetite.
Making a Toast: When making a toast with cocktails, the clanking together of full glasses complete with garnishes can lead to spilled drinks. Far better to raise your glass in your companion’s direction and make meaningful eye contact. It goes without saying that you should wait for all the drinks to arrive before you start drinking.
BAKED APPLES WITH BLUEBERRIES
“Draw inspiration from the colors and textures of nature and the seasons for recipes, table decoration, and food presentation-especially when preparing an elegant holiday meal.”
-May Vervoordt, author of At Home with May and Axel Vervoordt
Preparation time: 10 minutes
GOAT STUFFED PIG (WITH PEAR PAN GRAVY)
Many people supplement their holiday turkey dinners with a piece of pork and this is where Libbie Summers comes in with her Goat Stuffed Pig recipe. Knowing Libbie like we do, we are not surprised by the ease of this recipe, nor her attitude towards adding it to your holiday table.
“Fast and impressive–the attributes found in my favorite cars, lovers and recipes. This one is no exception.”
—Libbie Summers, Author of The Whole Hog Cookbook.
This holiday season, I’m going to start small and switch out the usual cranberry relish for a squash mostarda. It comes from La Cucina Italiana: The Encyclopedia of Italian Cooking. The Italians have an inventive way with winter squash (zucca); it pops up in pasta fillings, tarts, soups, and fritters. Here it’s simmered in a sweet and sour sauce with a hint of mustard. I’m betting it will add just the zing to the turkey, without upsetting the traditionalists at the table.
—Christopher Steighner, Senior Editor, Cookbooks
Winter squash, as the name implies, is harvested in the colder seasons of the year. It is a keeping vegetable and can be stored in a cool, dry place for several months. It is a staple of rustic cooking in Italy, where it is eaten on its own and also used to stuff pasta and make savory tarts, gnocchi, soup, and risotto. Winter squash can even be sliced into thin julienne and eaten raw. It comes in a wide range of varieties with different shapes, colors, and sizes.
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