REVIEWS, PRESS RELEASES and COMPANY INFORMATION
January 9, 2013
Article by: KIM ODE
First, there was a recipe
Knowing how some cooks like to fiddle with a recipe, Entree Press has a series of cookbooks with places to easily track substitutions, assemble shopping lists, note when you prepared a dish, or give it a rating — in other words, organizing the info you’d scribble in the margins. Quentin Erickson, a retiree in Lakeville who calls himself a lifelong foodie and recipe collector, said he’s always considered a recipe to be “a framework to build upon and to deviate from, to alter and to modify.” Erickson’s “play with your food” series of books are single-topic: “Only Grilling,” “Only Wings,” “Only Ribs” and “Only Chicken Breasts.” They’re $9.95 at www.EntreePress.com and www.Amazon.com, and at Von Hanson’s Meats stores and various gift shops in the Twin Cities.
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- Only Wings: Bold and Unusual Recipes
- Only Ribs: Baby Back Rib Recipes
- Only Chicken Breasts: Tastes Like (Great) Chicken
- Only Grilling: Beef, Pork and Chicken Recipes
- Only Deviled Eggs: Chicken or the Egg? The Egg!
- Only Soups: Stew, Chili and Soup Recipes
- Only Sides: Holidays, Picnics and Family
- Only Beef: Steak, Roast and Rib Recipes
- Only Pork: Chop, Rib and Roast Recipes
- Only Steaks: Filets, Strips, Sirloins and Ribs
- Only Chicken: Nothin' but the Bird
- Only Chicken Thighs: How do Chickens Cross the Road?
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