As part of Bas Bleu’s 2015 Book a Month program, each month we’re offering discussion questions, author interviews, or other bonus materials to enrich your reading experience—for book clubs as well as thoughtful individuals. (We’ll do our best to avoid plot spoilers, but you should proceed with caution!)
During her all-too-brief lifetime, Laurie Colwin penned five novels and three short-story collections, yet it is her food writing—many of the essays originally published in Gourmet magazine—that continues to burnish Colwin’s literary legacy two decades after her death. Continue reading
From time to time, Bas Bleu’s editorial staff “samples” recipes from cookbooks and other culinary guides found in our catalog. Our efforts are amateur at best: If you’re looking for advanced epicurean know-how or glossy food photography, you’re about to be disappointed. We’re humble home cooks, you see, like (most of) you—pressed for time, with non-matching cookware and the tendency to scatter flour everywhere. But we know delicious when we taste it, and if you try your hand at these recipes we think you’ll agree!
The holiday season is in full swing, and to celebrate, Bas Bleu’s editorial staff gathered on a chilly December afternoon to bake Christmas cookies. Continue reading
Cookbooks and other food writings have long been a staple of the Bas Bleu catalog. After all, if there’s one thing we like better than reading, it’s eating! So from time to time in the Bluestocking Salon, we’ll be “sampling” a recipe from one of our recent culinary offerings.
Fair warning: If you’re looking for advanced epicurean know-how or glossy food photography, you’re about to be disappointed. We’re humble home cooks, you see, like (most of) you—eternally pressed for time, with non-matching cookware and the infuriating tendency to scatter flour everywhere. To see how it’s really done, you should ask the experts. But in the meantime, we hope you enjoy our amateur culinary adventures. And if you try out any of these recipes for yourself, please report back to us!
First up: Julia Child’s Recipe for Langues-de-Chat (Cat’s Tongue Cookies), from customer-favorite Julia’s Cats by Patricia Barey and Therese Burson. Continue reading