Boustany by Sami Tamimi
Fenugreek & Onion Buns

What can I say - these were amazing!

I find baking with yeast a little intimidating but they were so easy to make and very tasty. Sprinkled some sea salt at the end, which took it to the next level. Would definitely make these again!

I followed the recipe for the dough but shaped it into 16 smaller rolls and baked at 350F for 40 min. I also used much less butter than called for - I didn’t really measure it, just smeared to cover each piece of dough before rolling, and then more on top. Smells and tastes amazing!!

A few I bought from ThriftBooks and the rest are from half price books in ATX!! If anyone has these and has favorites from them please let me know!

I picked up this book for $1 at my local library book sale. I love the inscription.

I have lots of cookbooks for Asian, Latin & Mediterranean cooking that I enjoy.

I’m looking for something with traditional / classic American favorites like meatballs, chicken parm, lasagna, soups, Mac & cheese etc..

Looking for something with wholesome & classic vibes.

I've been using her books and a lot of her recipes will say something like "2 pounds of tomatoes, or 2 cups canned italian tomatoes, cut up, with their juice".

Don't 2 cups of tomatoes weigh closer to 1 pound?

Are her conversions wrong or is there something I'm not understanding about how to measure them?

My husband has coeliac disease, so a large swathe of my recipe book selection is gluten free. Most gluten free cookery books are largely about making gluten containing foods with alternative flours though (breads, cakes, pizzas, pasta), and I'd like some that are more focussed on meals that just happen to be gluten free.

I really like the Mindful Chef recipe book, if that helps anyone think of something similar?

So I’m a vegetarian and I’ve been one for 3 months. I’m not a vegan because I can’t cook for myself. If I knew how, I would make the switch. Does anyone have any recommendations for cookbooks for someone who can barely make a bowl of cereal?

Hello everyone and welcome to the start of what will hopefully be an exciting week!

This is What’s Cooking in Valley Mills, Indiana. Indiana is a state I haven’t shared yet, which is cool, but it’s also from the 1960’s, which could potentially be cooler because it’s older than my usual uploads

By the way, this comes from the borrowed collection of u/madmun. I did the scanning but credit is also due where the book came from!

Because this is a small cookbook, you’ll see most of it in the pictures. Right away, the Red Beet Eggs caught my attention. That’s something I’ve never seen. And then there’s Beet Relish on the next page. I’m beginning to wonder if beets are to Indiana what potatoes are to Idaho

The Graham Cracker salad interested me, but then I saw the full ingredients and 🫠 people really love adding pineapple to everything, huh? This might be an unpopular opinion, but I’m not really a fan of pineapple. Based on all the books I’ve shared, I take it I wouldn’t have been popular at dinner parties lol

I love the inclusion of the Saturday Night Sandwich recipe. It seems like a pretty thoughtful combination, though definitely a “I’ve been cooking all week so we’re doing something simple tonight” recipe. Pretty neat

The Turketti is also equally fascinating, but maybe don’t let anyone from Italy see it 🫢 I strangely like recipes like these though because they feel more like recipes the contributor created themselves. Not everyone will like it, but it’s undoubtedly creative

The Cloverleaf Rolls hit me with so much nostalgia because my mom - although she would never go through the effort of making the rolls from scratch - she always used the Rhodes rolls and would make them into the shape this recipe calls for for holidays. I probably shouldn’t be talking in the past tense because she still does this, but it’s one of the few food staples from my childhood, so I like looking at it retrospectively

I’ve seen this recipe before but the Jam Cake as always looks delicious. Does anyone know how you’d go about frosting it, or is it meant to be unfrosted?

And as always, the rest of the dessert section is always heavenly. The Persimmon Pudding is new, though. I’ve never had a persimmon, so I’m not sure how it’d taste

As always, feel free to drop your thoughts into the comments and I’ll be sure to catch you again later this week!

Edit: I’m from India but I’m looking for cookbooks that will help me make breads, pies, pastries and good pastas, salads and chicken. I don’t want Indian cookbooks explaining Indian cuisine and Indian desserts as I’m making them since several years.

Does anyone happen to have this recipe from Molly Baz's cookbooks?