Ice Cube Tray Recipes: 75 Easy and Creative Kitchen Hacks for Freezing, Cooking, and Baking with Ice Cube Trays
(Skyhorse Publishing, May 2019)
(Luster, November 2017)
I have lived in South Florida for 10 years and never knew some of these locations existed. My husband and I have started randomly selecting pages out of the book for things to do on the weekends. Great photography! I enjoyed just flipping through the book and looking at the pictures. Worth the $20 something dollars.
Read an interview with the author here!
(University Press of Florida, 2014)
*Second Place, Les Dames d’Escoffier International M.F.K. Fisher Award for Excellence in Culinary Writing, Cookbook Category
Jen’s nickname, Mango Mama, could not be more appropriate! She uses mangos in the most unexpected ways, both in savory and sweet recipes. With this book in hand, you will never look at a mango the same way again.
–Ingrid Hoffmann, host of the Food Network’s Simply Delicioso
(Fodor’s Travel, 2000)
With Bridgett Artise
(Potter Craft, 2008)
…this book’s forward actually encourages readers to use stained, weird, or out-of-date pieces. Why? Because you’re going to chop them up into little pieces, so what does it matter? It’s truly the thrift-fearing fashion lover’s self-help book… I’m huge on the idea of green living, and thusly hail this book as a fashion bible from this moment forward.
–Linday Ginn, BrokeandBeautiful.com
With Matthew Kenney and Sarma Melngailis
(William Morrow Cookbooks, 2005)
When I first received this book I couldn’t put it down. To be honest, I still cant put it down, it is intriguing, it is fascinating-it is aligning with a higher cosmic truth or something, so special! So much fun, so colorful, such a beautiful book, classy, playful, confident, and modern, by great writers. I unlike other posts here, LOVE the explanations and writing that Sarma has for us. Because eating for me is not about satisfying my hunger, for me eating is an art, it is all about exploring and learning the potential of all the ingredients- I am personally fascinated by ingredients. The writers have taken a HUGE challenge to write a book like this, their trailblazing experiences with raw food are something I take great pleasure in reading about. Because the book breaks it down step by step and explains a lot about utensils and single ingredients, I got the courage to venture into the advanced stages of raw food; I actually started dehydrating to make raw granola! Now nut milks are regular ingredients in our fridge and honestly- my practical family who will not give into any new “hype” are finishing my nut milks! It is not only about eating high quality food; it’s a whole experience. I have been upgraded, I know more. I love this book!