Elaine Hamilton is a wallflower. She’s shy, awkward, and desperately doesn’t want to go to her mother’s alma matar Dartmouth. What she does want is to quietly perfect every recipe in Mastering the Art of French Cooking, attend Smith College, and eventually study at the Cordon Bleu in Paris — just like her hero Julia Child. A lofty set of ambitions to say the least, but Elaine’s mother, a consummate feminist and politician, thinks Elaine is absurd for wanting to “stay at home and slave over a burner.” Undeterred, Elaine continues to churn out mouthwatering and complex dishes on a daily basis for her parents and five rambunctious brothers.

Until Elaine meets the notorious Lucida Sans (yes, like the font) her only real excitement stemmed from writing unsent letters to Julia documenting her cooking missteps and accomplishments, and marketing trips to local specialty food stores for Parail de Brebis and glacéed fruit.  But where Lucida goes, drama and mayhem inevitably follow. Soon Elaine has more adventure in her life than she can possibly handle, including rescuing her eclectic friend from the treacherous clutches of a gorgeous bully, and undertaking the task of auditioning for a televised cooking show.

Coming out of her comfort zone does wonders for Elaine and this charming young adult novel culminates in a very whirlwind and whimsical way that I found quite satisfying. I absolutely loved the detailed cooking scenes throughout the book. Admittedly, it did take me a few chapters to warm up to Elaine’s verbose manner but eventually I found myself heartily rooting for her to stand up to her overbearing mother, break out of her shell, and succeed at her culinary dreams.

Dear Julia by Amy Bronwen Zemser will be released on October 14, 2008.

Belle in the Big Apple is a light tale of an ambitious southern twenty-something with perfectly coiffed blonde hair and the triple threat of charm, money, and a granddaddy with connections. Belle is a big fish in a small pond literally covering crayfish festivals for her family owned newspaper when she decides that she’ll never be considered a serious journalist unless she expands her horizons. Much to her family’s chagrin Belle takes off for New York City where she has a typical harrowing moving-in experience, pounds the pavement in painful heels, and finally has her purse stolen before giving in and asking granddaddy to get her an interview.

With his assistance Belle lands a low-level production assistant position at ANC, a thinly veiled take-off on the over-the-top conservative FOX News Network where the author, Brooke Parkhurst, once paid her dues. Then the fun truly begins as Belle learns the ropes of network news all the while contending with her coke snorting producer, a back stabbing frenemy, and the tacky advances of the lead male anchor. Somehow, amidst all of this chaos and an intense election related scandal, Belle never loses her southern charm as illustrated by the abundance of recipes that work their way into the novel’s plot including: Debutant Tea Cakes, Modern Girl Make-at-Home Tuna Tartare, and Bribe-Your-Coworkers Pound Cake. Personally, I feel that the inclusion of recipes is an exciting enhancement to the chick-lit genre and I hope to see more of this trend in the future.

Prepare to tuck this book into your carry-on luggage. This is a quick and perky read, perfect for an upcoming lazy day at the beach or even a quiet afternoon at home accompanied by a bubbly glass of champagne or two. Belle in the Big Apple will be released on September 16, 2008.

Ladies and Gentleman The Little Pumpkin Book has been dethroned. I think we read that particular book two million times to my sister when she was a baby. I can still recite it to this day. Unfortunately, all reigns must come to an end and Foodie Babies Wear Bibs is by far the most adorable children’s board book I’ve ever seen. The illustrations are whimsical, and engaging while the text is straightforward — as it should be. Flipping through the pages I’m absolutely enamored with Nathalie Dion’s depictions of roly poly babies playing with their food in all manner of locations. My favorite page is simply captioned “Foodie babies say cheese” and is accompanied by happy kiddies hamming it up for the camera while sampling platters of gouda, cheddar, and brie. Those are definitely my kind of babies!

Foodie Babies Wear Bibs is part of the Urban Babies series of Children’s Books which was created by Michelle Sinclair Colman and is published by Tricycle Press (an imprint of Ten Speed). Other titles available include: Urban Babies Wear Black, Beach Babies Wear Shades, and Eco Babies Wear Green. Obviously any of these selections would be the perfect gift for the mommies-to-be in your life. Hopefully they aren’t due for a few more months though. Foodie Babies Wear Bibs has a “delivery date” of October 2008. Fortunately, unlike actual babies, this is available for pre-order.

CK works from home now. I’ll give you a moment to digest that. Believe me I’m jealous on a daily basis as I drag myself out the door and he happily waves goodbye from the comfort of his Herman Miller Mirra chair in the new home office (formerly our guest bedroom). His new work day does have some perks. For example I can now ask him to fetch things at Whole Foods on an almost daily basis. Last week he filled our fridge with soda pop though.

I’m very anti calories in beverages that don’t come “shaken or stirred” so I was a little annoyed at this new caloric clutter, but than I figured “what the heck” and opened a bottle. I was quite surprised to discover that it was outstanding! “Grown-Up Soda” or “Gus” as its name has affectionately been shortened to is 100% natural and not super sweet like so many other sodas and colas. In fact Gus is actually sweetened with natural cane sugar. It’s also kosher and doesn’t contain preservatives or caffeine and at only 90 - 98 calories in each 12oz. bottle you wont completely ruin those morning runs if you occasionally treat yourself. And believe me, you’re going to want to indulge.

So far I’ve fallen in love with the Ginger Ale (I may never buy Schweppes again) and CK is gaga over the Dry Cola. The Cranberry Lime is probably my second favorite choice since it tastes like a Cosmo minus the vodka. Note to self: try with booze! There are other flavors too such as Dry Pomegranate, Meyer Lemon, and Crimson Grape. Ready to sample this soda for yourself? To find out where you can buy Gus in your area please check out the Grown-Up Soda map.

Don’t forget! You have until Noon (EST) on Monday, July 7th to enter the contest to win your very own copy of Krystina Castella’s Pops! Icy Treats for Everyone. Simply follow this link and leave a comment. It couldn’t be easier.

Growing up popsicles were simple affairs.  Since my favorite color was and still is purple I would only eat grape popsicles.  This meant our freezer was usually well stocked with cherry, lime, and orange until I got hard up enough to eat the other flavors.  If I ever made homemade ice pops I did so covertly using Mountain Dew (I’m losing my mind a little just thinking about this) and an ice cube tray studded with toothpicks.  As I’ve mentioned before I was a kitchen sneak.  Occasionally I also attempted to recreate pudding pops in pastel Dixie cups but they never tasted as good as the ones Bill Cosby urged us to beg our moms for during Saturday morning cartoons.  Unfortunately this led me to really not care for traditional popsicles at all.

But then I discovered Krystina Castella’s new book: Pops! Icy Treats for Everyone (published by Quirk Books) and simply put I’m absolutely blown away by the fantastic liberties she has taken with what is generally considered by the vast majority of families as a frozen grape juice concoction topped off with a craft stick.  Please believe me when I say that you have never seen popsicles like this before.  These pops are multi-layered, full of complex flavors, and truly unique ingredient blends.

The table of contents includes sections on: Healthy Energy Pops, Fruit Juice Pops, Soda Fountain Pops, Cream and Pudding Pops, Coffee and Tea Pops, and Cocktail Pops.  The “Cocktail Pops” section in particular caught my eye since it includes a Mojito Pop and I’ve been on a huge mojito kick lately.  Other pops I can’t wait to test out include Sweet Martini Pops, Thai Iced Coffee Pops, and Sugar Pumpkin Pops.  I don’t know about you, but Summer just got about twenty times more exciting for me!  In the introduction to the cookbook Krystina mentions the term “kidults” and how popsicles fit right into this cupcake buying, toy loving, crafty “grown-up” lifestyle.  I couldn’t agree more.

Please stay tuned for “Popsicle Week” on ErinCooks.com and my recreation of a few of Krystina’s amazing treats.  You’ll have to bare with me.  I had to order popsicle molds from Amazon and I’m impatiently awaiting their arrival.  The Kitchn recently posted an excellent article on summer popsicle molds and I purchased several of these items.  If you are lucky enough to already own molds than please feel free to dive right in and check out the accompanying cookbook website appropriately called IcyPops.com for ideas and recipes.

Sally Sampson’s newest cookbook, Recipe of the Week: Ice Cream, is going to get me into a lot of trouble.  Specifically, trouble with buttons not closing, pants not fitting, and no-doubt many a ruined appetite for dinner.  Ice cream is my Achilles heel.  I walk by the neatly frozen pints in the freezer case with a hangdog expression of thinly concealed lust.  I know I shouldn’t have it, but everyone has to break the rules sometime and that’s where SaIly comes in.

I admire the simplicity of this book on so many levels.  Sampson finds no need to wax poetic on the merits of ice cream — we, as her consumers, know that ice cream is phenomenal on an inherently addictive level so on with the show.  And oh what a show it is!  All of the frozen treat bases are covered from custard based ice creams to gellatos, sorbets, and granitas.  If that isn’t enough to peak your interest, how about the thought of one of these tempting flavors waiting for you in a big cold bowl: Graham Cracker Malted Vanilla Ice Cream, Triple Coconut, Molasses Ginger Snap Gelato - do I even need to continue?  Sampson also has a number of unusual flavors to peak your curiosity.  Have you ever wondered what Balsamic and Black Pepper Gelato might taste like?  How about Avocado Gelato?

My first foray into ice cream making was a given. I’m a cookie dough kind of girl.  I was also doubly excited to test out my new KitchenAid Ice Cream Maker attachment and also to have “permission” to make an entire bowl of cookie dough just to snack on.  After whipping up my favorite Thick and Chewy Chocolate Chip Cookie batter I followed Sally’s straightforward instructions and watched with excitement as ice cream started to take shape on my counter.  To make us all feel slightly better about our new dependency I should point out that the recipes in this book are lower in sugar and fat than most commercially prepared ice creams.

To celebrate the release of Sally’s Sampson’s supremely summer appropriate cookbook, local ice cream legend Gus Rancatore (who also gave Sally ice cream making lessons and advice during the preparation of this collection) will be hosting a book party.

Monday June 16, 2008
6:00PM - 7:30PM
at Toscaninis in Central Square
899 Main Street
Cambridge, MA

So please stop by to meet Sally, get your book signed, and also enjoy a free scoop of ice cream!

Cookie Dough Ice Cream
Available in Sally Sampson’s cookbook Recipe of the Week: Ice Cream published by Wiley Press

1 1/2 cups whole milk
1 1/2 cups heavy cream
1/4 sugar syrup (Note: Per Sally - Place 1 cup white sugar and 1 cup water in a small saucepan and cook, over medium high heat, until the sugar has completely dissolved, about 3 minutes.  Set aside to cool, cover and refrigerate up to 1 month).
1 teaspoon vanilla (Note: I recommend using a really good quality, expensive vanilla. I rather lazily used the McCormicks in my cupboard and I really wish that I had picked up a bottle of Nielsen-Massey.  Next time I definitely will).
1 1/2 cups of your favorite raw cookie dough, such as chocolate chip or oatmeal

Place the milk, cream, sugar syrup, and vanilla extract in a bowl and whisk well.  Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.  When the ice cream is just beginning to come together but has not hardened completely, add spoonfuls of the cookie dough and process for about 5 more minutes.