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Orange, Lavender & Figs : Deliciously Different Recipes from a Passionate Eater
by Fanny Slater and Rachael Ray


Overview - From the winner of The Rachael Ray Show's Great American Cookbook Competition, a compilation of sophisticated yet approachable recipes along with the heartwarming--and often humorous--tales that inspired them.

Fanny Slater has been at home in the kitchen since before she could reach the stove.  Read more...


 
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More About Orange, Lavender & Figs by Fanny Slater; Rachael Ray
 
 
 
Overview
From the winner of The Rachael Ray Show's Great American Cookbook Competition, a compilation of sophisticated yet approachable recipes along with the heartwarming--and often humorous--tales that inspired them.

Fanny Slater has been at home in the kitchen since before she could reach the stove. Standing on chairs to watch her parents form the perfect crab cake or whip up their famous brownie batter, Fanny developed a flair for cooking that has continued into adulthood. In a fun new cookbook packed with as much irresistible charm as the self-taught cook herself, Fanny--a homegrown food enthusiast and winner of The Rachael Ray Show's Great American Cookbook Competition--brings you on a journey through the mouth-watering foods of her childhood, updated with eclectic twists for the modern palate.

From Fanny's sweet and savory Orange, Lavender and Fig Sandwich, to her tangy and crunchy Butternut Squash Tacos with Apple-Fennel Slaw, this unique book is filled with delicious, one-of-a-kind recipes. You'll love Fanny's quirky "Fanfare Tips," which range from wine pairings to presentation advice gleaned from years of catering, as well as "Flippidy Doos," which provide creative ways to pair leftovers.

With her must-have recipes and whimsical anecdotes, Fanny's cookbook is a celebration of the stories, people, and ingredients that have guided her along the path to foodie stardom.

 
Details
  • ISBN-13: 9781476796307
  • ISBN-10: 1476796300
  • Publisher: Atria Books
  • Publish Date: March 2016
  • Page Count: 256
  • Dimensions: 9 x 7.3 x 0.7 inches
  • Shipping Weight: 1.25 pounds


Related Categories

Books > Cooking > Courses & Dishes - General
Books > Cooking > Essays & Narratives
Books > Cooking > Entertaining - General

 
BookPage Reviews

Cooking: Family traditions

Alexandra Stratou’s Cooking with Loula is a charmingly intimate cookbook. Loula was Stratou’s family cook, responsible for the treasured tastes of her childhood that still conjure up her sense of family and belonging. Loula’s recipes, enhanced by Stratou’s great aunt, represent real Greek home cooking: healthy, homey, traditional and seasoned here with Stratou’s stories and sentiments. Like all families, the Stratous have their favorite recipes. For everyday, there’s Spiced Meatballs in Tomato Sauce, Stuffed Zucchini and Oven-Baked Sea Bass, and then Sunday specials like Green Beans with Shrimp and a wonderfully cheesy Onion Tart. Other favorites include the small plates that cover their tables in the summer, like a tomato-centric Greek Salad and Octopus Marinated in Vinegar. It’s all rounded out with the dishes that mark annual traditions, like New Year’s Cake, Easter Butter Cookies, Oven--Roasted Lamb for Holy Saturday and Chestnut Pavlova for Christmas lunch. By inviting you into her past, Stratou urges you to consider the cherished foods from your own memories.

FUN WITH FANNY
Were spunk, sass and a general delight in the joy of cooking deciding factors in Rachael Ray’s “Great American Cookbook Competition”? We’re not sure, but Fanny Slater, who won the competition (along with a trip to Cancun, a book contract and an appearance on Ray’s TV show) exemplifies all of the above, and her debut cookbook, Orange, Lavender & Figs, sparkles. A self-taught cook, Slater’s recipes are an inviting, doable combo of sophistication and innovation, with “Fanfare Tips” on presentation and pairings and “Flippidy-Doo” ideas for morphing leftovers into creative new dishes. You can start your day with a brunch-y Banana Bacon Bread Pudding, then move on to an unusual Boozy Fig Chili with Cinnamon and Orange. Want more? Go for the Dilled Meyer Lemon Crab Cake Sliders, Scallop Piccata with Caramelized Fennel, Agave-Glazed Carrots with Caraway and, of course, an ample sample of Orange, Lavender and Fig Jam. Join the Fanny fans! 

TOP PICK IN COOKBOOKS
Cherries, berries, peaches, pears, melons, figs—it’s spring, and Mother Nature is starting to strut her sweet stuff. To make the most of what’s in season, every season, we now have Yossy Arefi’s Sweeter off the Vine, a beautifully illustrated fantasia of the finest fruit desserts. Each season has its special offerings, and Arefi celebrates them with recipes that range from the superbly simple, like Small Batch Apricot Jam, Coconut Cream Fool with Raspberries and Watermelon Granita with Chile and Lime, to the more complex. It’s here that Arefi’s top--banana expertise bears the most fruit. With detailed instructions and inviting header notes, she shows us how to make tart Rhubarb Semifreddo, Pistachio Pound Cake with Strawberries in Lavender Sugar, Wine-Roasted Figs with Whipped Honeyed Ricotta and elegant, fall-hued Jeweled Pavlova with Cranberry Curd. Whatever fruit you fancy, it’s all peachy keen.

 

This article was originally published in the May 2016 issue of BookPage. Download the entire issue for the Kindle or Nook.

 
BAM Customer Reviews