The Newlywed Kitchen: Delicious Meals for Couples Cooking Together

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More About This Book

Overview

According to marriage counselors, cooking together is one of the biggest complaints newlyweds bring to the table; with more than 80 recipes, this accessible book makes the kitchen a happy place for couples.

From the editor of Seattle Bride and one of the Northwest's up-and-coming chefs and food writers comes a cookbook for newlyweds aimed at helping couples forge good cooking habits that will last a lifetime. Offering more than 80 recipes that gradually increase in complexity, The Newlywed Kitchen serves as the building blocks for beginner cooks as well as a guide on how to happily and peacefully cook a meal together. The book is cleverly divided into categories such as 'Carry Me Over the Threshold Starters and Snacks,' 'Who Gets the Remote Control: Comforting Pastas for Lazy Nights In,' and 'Happily Ever After Desserts and Sweets' with plenty of mouth-watering pictures. Also includes stories from happily married foodies to inspire and guide newlyweds to a lifetime of delicious meals together.

Editorial Reviews

Publishers Weekly
Seattle food writer and experienced entertainer Yee shared a love of cooking with her husband (the two met on Internet cooking forum eGullet), and spent their first year together writing and collecting recipes that she presents in this well-rounded collection geared to similarly-inclined newlyweds. With Seattle Bride editor Basye, Yee organizes her volume in too-cute newlywed-themed chapters like "Carry Me Over the Threshold" (starters & snacks), "Who Gets the Remote?" (comfort food), "Losing the Newlywed 15" (healthy sides), and intersperses her recipes with brief interviews of culinary couples. The collection includes some simple, tasty dishes suitable for novices, including Apple French Toast; Pancetta-Wrapped Pork with Gorgonzola Sauce; and Prosciutto, Sage and Parmesan Pinwheels, a parmesan-crusted grilled cheese destined to become a staple. On the other hand, Yee's from-scratch Chicken and Chorizo Empanadas, Orange-Cinnamon Honey Sticky Buns, and Piña Colada Pancakes with Buttered Coconut Rum Syrup call for time, patience and confidence. Fellow eGulleteers will be drawn to gourmet fare like Creamy Langoustine Pasta with Fresh Tomato Sauce and a Slow-Cooked Lamb Ragu, both of which prove tasty and impressive. A suitably fastidious wedding gift for foodies, this volume may intimidate couples new to the kitchen.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

  • ISBN-13: 9781570616327
  • Publisher: Sasquatch Books
  • Publication date: 5/1/2010
  • Pages: 240
  • Sales rank: 320,067
  • Product dimensions: 7.38 (w) x 9.04 (h) x 0.70 (d)

Meet the Author

Ali Basye is the editor of Seattle Bride magazine. Lorna Yee is the chef at Cache, a private dinner club in Seattle, and a food writer for Seattle magazine. Kathryn Barnard is a photographer whose clients include The Gap, Holland America, and Tommy Baham

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