In 'A Meatloaf in Every Oven', Frank Bruni and Jennifer Steinhauer explore the comforting and nostalgic allure of meatloaf through engaging stories and diverse recipes. This book combines personal anecdotes with cultural insights, revealing how this humble dish connects generations and households. With a variety of inventive meatloaf recipes, readers are encouraged to remaster this classic dish with their own unique twists. Bruni and Steinhauer deftly invite us into kitchens across America, capturing the spirit of home cooking. Prepare to be inspired to create a personalized meatloaf masterpiece that evokes warmth from the heart and history from the oven.
By Frank Bruni, Jennifer Steinhauer
Published: 2017
"In the simplicity of a meatloaf, we discover the complex tapestry of memories, family, and the joy of gathering around the table."
The definitive guide to an American classic though the lens of New York Times journalists Frank Bruni and Jennifer Steinhauer's culinary friendship. Frank Bruni and Jennifer Steinhauer share a passion for meatloaf and have been exchanging recipes via phone, email, text and instant message for decades. A MEATLOAF IN EVERY OVEN is their homage to a distinct tradition, with 50 killer recipes, from the best classic takes to riffs by world-famous chefs like Bobby Flay and Mario Batali; from Italian polpettone to Middle Eastern kibbe to curried bobotie; from the authors' own favorites to those of prominent politicians. Bruni and Steinhauer address all the controversies (Ketchup, or no? Sauté the veggies?) surrounding a dish that has legions of enthusiastic disciples and help you to troubleshoot so you never have to suffer a dry loaf again. This love letter to meatloaf incorporates history, personal anecdotes and even meatloaf sandwiches, all the while making you feel like you're cooking with two trusted and knowledgeable friends.
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“In the simplicity of a meatloaf, we discover the complex tapestry of memories, family, and the joy of gathering around the table.”
A Meatloaf in Every Oven
By Frank Bruni, Jennifer Steinhauer
Discover a world of knowledge through our extensive collection of book summaries.
Frank Bruni is an acclaimed author and journalist, known for his work as a former chief restaurant critic for The New York Times and as a political columnist. Bruni's notable works include "Born Round," a memoir that explores his relationship with food and body image, and "Where You Go Is Not Who You'll Be," which examines college admissions and the misconceptions surrounding them. His writing style is characterized by its blend of sharp wit, insightful commentary, and a deep understanding of human experience, making complex subjects accessible to a wide audience.
Jennifer Steinhauer is an accomplished American author and journalist, known for her insightful commentary and thorough reporting. A veteran of political journalism, Steinhauer has contributed significantly to major publications including The New York Times, where she has offered in-depth analysis on the workings of Congress and the intricacies of American politics. Her writing style is characterized by meticulous research, clarity, and a sharp understanding of complex issues, making her work both engaging and informative. Among her notable works are 'The Intimate Lives of the Founding Fathers' and 'The New York Times Cooking No-Recipe Recipes,' which showcase her versatility and ability to connect history with contemporary themes.
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In *In Defense of Food*, renowned journalist Michael Pollan takes readers on a journey to reclaim the true essence of eating. With a simple mantra—"Eat food, not much, mostly plants"—he challenges the pervasive myths surrounding modern diets and processed foods. Pollan delves into the cultural and nutritional implications of our food choices, urging us to reconnect with the natural world. Through vivid anecdotes and surprising insights, he reveals how our relationship with food has been corrupted. Will you dare to reconsider what’s on your plate and embrace a more authentic way of eating?
In "The Omnivore's Dilemma," Michael Pollan embarks on a fascinating exploration of the food we eat and the tangled webs of production that sustain it. He delves into four food chains—industrial, organic, local, and foraged—unpacking the complexities and ethical dilemmas each presents. As he journeys from factory farms to intimate gatherings in the wild, Pollan raises thought-provoking questions about sustainability, health, and our connection to nature. With vivid storytelling and striking revelations, he challenges readers to reconsider the choices on their plates. Will you follow the path of least resistance, or dare to interrogate the origins of your meals?
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In 'Salt, Fat, Acid, Heat,' culinary expert Samin Nosrat reveals the four essential elements that can transform any dish into a masterpiece. She invites readers on a global culinary journey, breaking down complex cooking techniques into simple, digestible concepts. Through engaging anecdotes and insightful illustrations, Nosrat empowers home cooks to understand the science behind flavor and texture. This book is not just a cookbook; it's a guide to becoming a confident and intuitive cook. Are you ready to unlock the magic of cooking and elevate your meals to new heights?
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