SMORGASBORD: 'The Newlywed Cookbook' . . . Fancy ketchup . . . Debunking myths
'The Newlywed Cookbook' Till forks do us part ... The cookbook to launch 1,000 meals. And a long-term lease on wedded bliss. "The Newlywed Cookbook" (Chronicle Books, $35) by Sarah Copeland might not shove "Joy of Cooking," or one of the other tr...
'The Newlywed Cookbook'
Till forks do us part ...
The cookbook to launch 1,000 meals. And a long-term lease on wedded bliss.
"The Newlywed Cookbook" (Chronicle Books, $35) by Sarah Copeland might not shove "Joy of Cooking," or one of the other tried-and-true wedding-shower must-haves, off the newlywed bookshelf, but it deserves a shot at that coveted real estate.
Copeland, a Food Network vet, knows her way around the kitchen. From stocking the pantry to how to pull off a crack-your-own crab feast, and a host of meals in between, there is plenty to savor here.
It took serious work to get by the over-the-top romancin' that drips from these pages. But stripped of all that goo, this lusciously photographed book is delicious indeed.
Copeland does, in fact, have a knack for making life picture-book beautiful. And her smarts rub off. If you subscribe to the notion that life's richest moments often unfold at the table -- whether it's just the two of you, or you're all alone, or amid a noisy crowd -- this book will take you by the hand and serve up heaping helpings.
A new type of ketchup packaging, Heinz Dip & Squeeze, is now moving to your neighborhood.
The packet made its debut in 2011 in restaurant chains such as Dairy Queen. The new supersize packets give consumers two ways to use ketchup. They can peel back the label to dip or tear off the top to squeeze. Each package provides three times more ketchup than the traditional Heinz Ketchup packet.
The product is available in packs of 10. The suggested retail price is $1.99.
The duo that brought us "Ham: An Obsession with the Hindquarter" and "Cooking Know-How" are back with a book dedicated to eradicating food myths, and it's both hilarious and practical.
Bruce Weinstein and Mark Scarbrough's "Lobsters Scream When You Boil Them And 100 Other Myths About Food and Cooking" (Gallery Books; $16) debunks fables, misconceptions and outright lunacies of all kinds, from screaming lobsters to paranoid toaster-owners.
For example, it turns out that bringing your butter to room temperature before baking may be easier on your electric mixer, but it makes your cookies flatter and pastries less fabulous. Putting water in the empty cups of a muffin tin when you bake serves no purpose. And plastic cutting boards are not more hygienic than wooden ones. In addition to humor and practicality, the volume boasts 25 recipes.