Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes

Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes

Susan Mallery

Language: English

Pages: 1219

ISBN: 0373892810

Format: PDF / Kindle (mobi) / ePub

New York Times bestselling author Susan Mallery invites you to taste the local cuisine of her beloved fictional town and share in a year's worth of deliciously seasonal recipes.

Fool's Gold is known as the Land of Happy Endings, but it's also the land of hearty appetites. Throughout the series, the residents of Fool's Gold have found joy, comfort and good times through food. Now two local Fool's Gold chefs will also find love through food! Join them as they flirt, fight and fall in love, one season at a time.

You'll also find favorite recipes from popular characters in the series, such as:

Heidi's Arugula, Corn and Cherry Tomato Salad with Goat Cheese.

Liz's Spaghetti for the Girls.

Denise's Summer Berry Pie.

With chapters for summer, spring, fall and winter, you can find the perfect recipe for everything from holiday get-togethers to cozy date nights, always using the freshest ingredients. And the heartwarming love story that is woven throughout is Susan Mallery at her finest.

The more than 150 recipes and dozens of gorgeous photographs in this book will inspire you to find perfection in the simple and the seasonal. And with all of Fool's Gold with you in the kitchen, your every celebration will have a happy ending!

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The Ultimate Casseroles Book: More than 400 Heartwarming Dishes from Dips to Desserts (Better Homes & Gardens Ultimate)

Milk & Cookies: 89 Heirloom Recipes from New York's Milk & Cookies Bakery















control of the situation. “We should get together and discuss how we’re going to approach the cookbook,” she told him. “I have a lot of ideas.” He nodded. “Me, too. I’ve already spoken to Colleen at the Fool’s Gold Daily Republic.” “Why would you talk to the newspaper editor?” “I thought she might want to have someone write a story on what we’re doing. We could get input from the community.” “That makes sense,” Ana Raquel murmured. She’d been thinking of putting up a few flyers, asking for

removable bottom. In a medium bowl, whisk flour, baking soda, baking powder, salt and cinnamon until combined. 2. In a large bowl with an electric mixer on high speed, beat butter until creamy. Add sugar; beat until light and fluffy. Add eggs and vanilla; beat until blended. Alternately add dry ingredients and sour cream, beating just until combined. 3. Spoon half of the mixture into the prepared pan. Evenly sprinkle berries on top of batter. Top with remaining batter. For topping: 1. In a

rice ½ cup white wine 1 can (14¾ ounces) reduced-sodium chicken broth 4 cups water 1 teaspoon fresh thyme, chopped 1 cup (about 4 ounces) goat cheese, crumbled 1. Melt 1 tablespoon of the butter in a large nonstick saucepan over medium-high heat. Add squash; season with salt and pepper and cook 8 minutes, until lightly golden and almost tender. Scrape into a bowl and set aside. 2. Place pan (no need to clean) over medium heat. Melt remaining tablespoon butter. Add onions and ham; cook 4

towel. Place the bowl in a warm area and let the dough rise for 2 hours, until doubled 3. Line a large baking sheet with parchment paper. Turn the dough out onto a lightly floured surface; punch down dough and let it sit 5 minutes. Using a floured rolling pin, roll out the dough to a 10-by-20-inch rectangle. Spread 4 tablespoons butter over the dough. Sprinkle with sugar, then chopped chocolate. Starting from the short side, roll up the rectangle to a fat roll. Slice the rolled log into 4 equal

fennel bulbs, trimmed and sliced paper-thin 1 medium zucchini, very thinly sliced ¼ cup fresh dill, chopped 3 cups baby arugula (about 2½ ounces) Salt and black pepper ½ cup pine nuts, toasted 1. In a large serving bowl, whisk lemon juice and oil until blended. Add sliced fennel, zucchini and dill; toss to coat. Let sit 20 minutes. 2. Add arugula; toss to combine. Season to taste with salt and pepper. Garnish with pine nuts. TIP: Zucchini is rarely served raw, but when it’s fresh and

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