In actuality, it’s been available for awhile but I didn’t want to tell you about it months before it was released.
If you order the book today, it’ll ship April 1st (no fooling)! Plus, you can lock in a discounted price if you order now.
I thought I would give you all a little virtual tour of the book. I’ve been working on it for three years and it’s far and away the best thing I’ve ever made.
A Leftovers Project
This book started as a self-published project called Cornerstone Cooking which a few of you may still have.
The idea behind the book was simple enough: There are certain dishes like potatoes, bread, and roast chicken, that are great on their own, but can also be a jumping off point for new recipes. By cooking these dishes in large batches, you can use the leftovers to quickly whip up new dishes.
With some major help from Lyons Press, that concept has been massively updated, redesigned, expanded, and improved in Love Your Leftovers.
I took a dive into the video world and made a really fun (and short) trailer that explains the concept. At the end of the day it’s all about cooking smarter and, hopefully, making dinner easier for you.
What People Are Saying
Some awesome writers and bloggers are already saying things that make me blush.
“Nick’s brilliant book isn’t just about leftovers, but also about delicious and practical everyday eating. Each chapter is filled with cooking insight, valuable technique and tempting homemade recipes that go beyond one simple dish. He makes magic out of leftovers.”
- Todd Porter and Diane Cu, authors of Bountiful and WhiteOnRiceCouple.com
“Nick presents a ton of amazing, straightforward and fun recipes that will make anyone’s life more delicious. This book is a one-stop shop that will give you an arsenal of new ideas for all those leftovers in your fridge!”
- Gaby Dalkin, author of Absolutely Avocados and whatsgabycooking.com
The book is organized around 14 recipe-based chapters. Each chapter centers around a common leftover like beans, rice, or roast chicken. Each chapter begins with a basic recipe so you can make the main dish in bulk and then include 8-10 recipes that use the leftovers for supporting recipes.
There isn’t a preview of the book on Amazon yet (it will be up shortly), but I wanted to give you all an inside glimpse. The design for the book is beautiful and clean and there are photos. Lots of photos!
Many of the recipes in the book are very flexible, so for recipes like the Basic Chicken Salad (using leftover shredded chicken), I tried to include variations.
Most of the recipes are easy to make, but for a few of the more complicated recipes, I included step-by-step photos to make them more accessible.
For some basic dishes like Baked Potatoes, there are fun add-on tables!
Oh, and the recipes are just plain delicious. This recipe is one of my favorites using leftover lentils (and/or salmon).
I tried to include a few really fun recipes also, like this tiramisu recipe using leftover granola instead of lady fingers!
Order It Today!
I spent a lot of time and energy on this book and I think it’s a really unique and useful book. It’s more than just a collection of recipes, but a real guide to making weekly meal planning easier.
I hope you check it out! The easiest way to pre-order the book now is probably either on Amazon or Barnes and Noble. Right now the book is listed at 25% off. That could go up once the book is released, so grab a copy now to lock in that price!
Update: Amazon is listing the book as “out of stock”, but it’s just some kind of glitch. The publisher has assured me that the book will ship April 1st!
You can also look it up on Indiebound to find a store near you that will have it!
If you have any questions or comments about the book, please do leave a comment!
I’m really excited for the book and I hope you like it also!
The poor, poor brussels sprout. It has such a terrible reputation. It won the poll I posted last week about foods that people tend to hate.
The deal with sprouts though is that I think 90% of people who claim to hate them (hell, I’ll say 95% because I’m making it up) either A) haven’t tried them and assume they hate them or B) aren’t preparing them correctly.
To be honest, I’m okay with this because it means they are super-cheap in the stores. But, I just don’t understand it. They are actually very easy to prepare and if you pair them with the right flavors, it’s pretty hard to beat their earthly, savory flavors.
Those right flavors also happen to be the makings of a really great Caesar salad so I figured I would try to smash the two together and use sauteed sprouts instead of the classic Romaine lettuce for this salad. It worked like a charm and immediately became my favorite warm salad.
A few weeks ago I was contacted by Boar’s Head(R) to see if I wanted to compete in their Boar’s Head® Boldest Bracket Challenge. The idea is simple enough. Take 16 awesome food blogs and let each one come up with an original sandwich using the Bold line of Boar’s Head(R) products.
Smash those sandwiches together in a March Madness style bracket and see who comes out on top!
Well, this behemoth of a sandwich is my entry and I think I have a good shot at taking the prize (bragging rights).
But guess what? Even though I can’t win actual prizes, you can! All you have to go vote for your favorite sandwich and you can win some serious prizes. The further the sandwich makes it that you vote for, the better the prizes get! The grand prize is a freakin’ iPAD Air, people.
While you can start voting today, my sandwich showdown is on Thursday (03/06)!
It’s a rare day that Betsy is drawn to a cookbook. I get new books every week and she will typically just transfer them from the mailbox to my inbox.
A book I got a few weeks ago though, Whole-Grain Mornings by Megan Gordon, was different. When I first looked at it, it was already dogeared! Somebody had earmarked about a dozen recipes.
Sure enough. Even my non-cook wife was drawn to this beauty of a book.
I made these delicious couscous bowls from it first. I think what I like most about these bowls is that they can be eaten for any meal. We ate them for dinner one night, but I could see them working fantastically for a lazy brunch or even a weekday lunch.
Check out how to make these Lebanese inspired bowls and read on to enter to win a copy of the book!
After a month of inspections, appraisals, and other business that I barely comprehend, Betsy and I are closing on our first home today!
We have to do the final walkthrough this afternoon and then go sign various documents. I feel like I’ve been practicing my signature for years for this very moment.
After we sign all the business, we will of course rush over to the house to ensure that it’s still actually there and not some elaborate hoax.
Assuming the whole deal goes through, we will have a month to do some painting and stuff before we move in which will hopefully decrease the stress levels a bit. Most of all, I’m very excited to not have to move again for a long time.
Have don’t a poll in a few weeks. Pick a vegetable that tends to get bad press and I’ll try to make something delicious.
Whole Roasted Cauliflower- I usually roast cauliflower in florets so they get caramelized nicely, but this whole roasted head looks plenty caramelized to me! I love the idea of breaking off a hunk and dipping it in the feta sauce. (@ Not Derby Pie)
Tortilla Bowl Salad- There are some fancy things on the market these days to make tortilla bowls, but you can make them in any oven-safe bowl. Then you can fill them with this salad and green goddess dressing! (@ A Couple Cooks)
Making Risott0- This is a super-thorough walkthrough on how to make risotto. It includes some tips and some things to avoid. It’s perfect if you dream of making risotto so you don’t have to overpay for it in restaurants. (@ Spinach Tiger)
I frequently get asked if Betsy and I ever go out to eat and the answer is, of course, yes.
Learning to cook pretty decently at home though has really changed my view on restaurants. For starters, most mid-range restaurants are lost on me. My rant on mid-range restaurants hasn’t changed a bit in the last three years and maybe has even solidified further.
That said, learning how to cook well at home has taught me a few things about going out to eat.
For starters, it’s taught me to really respect top notch food. It’s tough to make a fantastic anything. No matter what it is, trying to cook it at home will give you a deeper respect for the people that cook it everyday.
Second, and the purpose of this post, is that it’s taught me what to order and not order, in general, in restaurants.
After many years, I have a small, but important list of things I almost never order at restaurants. I thought it would be fun to share it with you all!