favorite cookbooks, by region

favorite cookbooks, by region / loveandlemons.com
It goes without saying that I collect a lot of cookbooks. Here are some of my favorites, organized by place:

Italy:

Amalfi Coast Recipes
Franny’s: Simple Seasonal Italian
La Cucina: The Regional Cooking of Italy

France:
Lunch in Provence
Little Paris Kitchen: 120 Simple but Classic French Recipes
The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen

UK:
Leon: Ingredients & Recipes (also looking forward to: Fast Vegetarian)
River Cottage Veg: 200 Inspired Vegetable Recipes
Tender: A Cook and His Vegetable Patch

Japan:
Japanese Cooking: A Simple Art
Kansha: Celebrating Japan’s Vegan & Vegetarian Traditions
Japanese Farm Food

Korea & Southeast Asia:
Burma: Rivers of Flavor
The Kimchi Cookbook
Pok Pok: Food from the Streets, Homes & Roadside Restaurants of Thailand

Obviously not every place we love is represented here (hello, Spain?)… please feel free to fill in any blanks I might have missed and let me know some of your favorites!

This post contains affiliate links, any kick backs will most likely go directly back into feeding my obsessive cookbook habit.

moonshine sweet tea giveaway

moonshine sweet tea giveaway / loveandlemons.commoonshine sweet tea giveaway / loveandlemons.com

Today we’re giving away a sweet little taste of Texas: Moonshine Sweet Tea.

There are so many budding local food companies here in Austin… good people that are making great things with the best of the best ingredients. So when the folks at Moonshine Sweet Tea approached me, I was over the moon (bad pun, sorry), because this is exactly the kind of business I am excited to support… Family owned: check, locally made: check, good typography: check check.

The recipe has been passed down for 4 generations. It’s handmade in small batches using real organic tea leaves. The sweet tea is highly concentrated… mix just a splash of it with water and drink it cold or hot. I also love it mixed with vodka and a squeeze of lemon. (note: there’s no actual moonshine in the tea, it’s just a cute name).

If you live in Austin, head to Whole Foods on Lamar, Dec. 18th & 19th for a free taste.

The giveaway is now closed, thanks for all your comments! Special thanks to Moonshine Sweet Tea for sponsoring this post!

avocado & pomegranate crostini

avocado pomegranate crostini / @loveandlemons

‘Tis the season for sugary, buttery treats… but as you may know, I’m not big on butter. I’m also not particularly good at holiday traditions…

Maybe it’s the Austin influence, but I love anything with avocado. I made this glorified guacamole and I think the little pomegranate gems make it especially festive. Only thing missing in this picture is a merry Christmas margarita.

avocado pomegranate crostini / @loveandlemonsavocado pomegranate crostini / @loveandlemons

For a healthier version, this would be delicious on endive spears. For a less healthy (but gluten free) version, feel free to break out the tortilla chips.

nutella stuffed french toast

nutella stuffed french toast / loveandlemons.com

This might be the most unhealthy thing I’ve made for this site thus far. It’s not “surprisingly” vegan or “by the way” gluten free. And I didn’t make my own Nutella, although I thought about it.

But… it’s fast, easy, and super delicious. We’re having some Nutella-loving friends over for Easter brunch next weekend, so I’m thinking this will be sure to impress.

If sweets are too much for you in the morning, this can double as dessert with a scoop of ice cream on top. (If you’re reading between the lines here, yes… we ate these for breakfast and the extras for dessert last night. Today, a good salad is in order).

swiss chard & egg casserole

swiss chard & egg casserole

Eggy casserole… fancy fritatta… I wasn’t sure what to call it but our “eggs for dinner” series continues with this new favorite. I realize this looks like a pile of greens (and it very much is), but there are thin layers of egg baked in between the light and flaky chard leaves.

The trick is to toss the whisked eggs with the chard leaves raw. In the oven, the greens on the bottom wilt down, the ones on top stay a little bit crispy… a perfect mix of textures.

swiss chard & egg casserole

The eggs are mixed with garlic and my favorite part – dijon mustard. I just love how dijon adds richness without having to add tons and tons of cheese. Cremini mushrooms add a meaty bite and the whole thing gets topped with pecorino and panko breadcrumbs.

swiss chard & egg casserole

This would would be great for brunch or, in our case, an easy weeknight meal.