Knife Drop: Creative Recipes Anyone Can Cook

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DiGiovanni: You should look into it. It's actually currently held by someone — I live in Boston; it's held by someone from Massachusetts — but you might be able to — But that’s not to say those recipes are necessarily bad or failures by any means. And despite a couple maybe not quite hitting the same theme as the rest of the book, I consider the book on the whole quite a success.

Thiessen: Yeah. Well, it's where it started for me too. It was all the women — they were always in the kitchen, and I wanted to be with all the cool women in my family cooking. Thiessen: I like the stories that go along with the food. You can see I have rooms of cookbooks all throughout my house; it's not just in the kitchen. I love buying cookbooks, because they're almost like coffee table books to me, to a certain degree, but also, I like reading the stories of where the food or the recipe came from. I read them like a normal book. I do know there's a lot of people out there — I know they're not all like that — but that's what cookbooks do for me. The author is apparently some kind of social media star, delivering cooking videos to legions of fans. I admit, I didn’t know his work prior to reading this book. But when I stumbled across the book itself, I found it rather intriguing. The theme here seems to be interesting, creative, restaurant-quality types of dishes, but which can be (relatively) easily prepared by home cooks in a home kitchen. For the sandwich: Place the tomato slices in a single layer on a work surface and season with salt and pepper to taste.Tip:You should always bake your bacon. It makes for a far better final product. No more stovetop bacon please, unless absolutely necessary. Thiessen: It's called "Here We Go Again." This will be, actually, my second cookbook. I haven't even gone from all that. I appreciate the scope of this cookbook, and I look forward to sharing this book with my soon-to-graduate children to have references for successful cooking later in life. DiGiovanni: Mine would often be dinner — cooking dinner or making the meals, which everyone was very happy about. Eventually, most people in my family caught on to the fact that it didn't feel like a chore for me, and then I would get looped into the garbage and looped into cleaning the dog's bed out and that kind of thing, but that was great for a while. I got away with that being my chore. DiGiovanni: She never got to see my love for food. I was too young at that time, and I think she'd like that.

On that note of speaking to his audience, this might also be the perfect cookbook for the social media age because not only is the author apparently a social media cooking star of some sort, but he’s also included QR codes throughout the book leading the reader to videos demonstrating how to prepare some (not all) of the recipes. DiGiovanni: It's interesting, because in a way, it's different now, right? The most recent one was probably [when] we had set up this huge project. We tried to do the Guinness World Record for the biggest dumpling.DiGiovanni: Stuff like that is fun. Those are one of the things that for me, for a long time, would go bad all the time, and I would throw out these old, wilted dill or parsley or cilantro, whatever it was. DiGiovanni: Well, I was going to tell you — you have a lot of cookbooks in your house. They have a record for most cookbooks.

DiGiovanni: They're very fun. We recently did our ninth one. It's not out yet or anything, but that was our best planned-out one so far. We felt really good with the whole thing. It looked perfect. We were very, very happy with it. We just did our ninth one. We're definitely getting better at getting all the planning in place. Using a pastry brush, lightly coat one side of each slice of bread with mayonnaise, about 1/2 tablespoon per slice.Since the show, Ramsay has become a mentor to DiGiovanni, sharing the screen with him for cooking videos on social media and even penned the foreword of his new book. Place the sheet in the oven and bake for about 12 minutes or until the sugar has started to caramelize. Flip the bacon, brush with the remaining maple syrup, and sprinkle with the remaining brown sugar. Bake for 12 to 15 minutes more, depending on your desired crispness. Thiessen: My challenges are very different cooking now for a family than they were when I was in my twenties cooking for myself or for friends or whatever. It was very, very different. I felt like I was able to laser-focus into a recipe and do pretty well with that. There's always fails of turning the corner and not paying attention, but nowadays, it's all about multitasking in the kitchen. I'm cooking dinner, but I'm still having to help my child with their homework and my husband's needing something, so my biggest challenge is making sure I get it done in time for dinner. DiGiovanni: It is interesting. It's been interesting for me also — and I'm sure [for] many people — to watch how the whole space is evolving. What do you think about all of it, the fact that TV is not fizzling away, but it's different than it used to be? Carbona(ra)men- Dude asks you to cook 8 pieces of bacon, remove the bacon and leave ALL the hot fat, and dump 2 cups of water into it. I explained the chemistry behind this to my son before doing it for the review and, as predicted, hot grease exploded all over my kitchen. This book is written for young inexperienced cooks. Will someone be burned? I think so. The food itself was a chore to eat. Way too much bacon. One note flavor.