Knife Drop: Creative Recipes Anyone Can Cook

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It was a teaching to my children and also my husband, because he always had this analogy of "leftovers are gross," and I wanted to show him that they're not. You can do really cool things with leftovers. That's the gist of the book, showing how many things you can do with buttermilk, how many things you can do with the bottom of the pretzel bag. [If] there's a little bit left, you can do something with it, and I can show you how to do it. 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: That is such a funny thing to say as my food fail, but that was probably my latest food fail. DiGiovanni: Especially, I admired my dad's mom — my grandmother. She would put on these six-course meals for up to 25, 30, 40 people on these big holidays, which is insane.

Thiessen: I have a good question for you. If you could cook for anybody, who would it be that you haven't cooked for yet? I know you've cooked for a lot of celebrities and stuff. Thiessen: It's called "Here We Go Again." This will be, actually, my second cookbook. I haven't even gone from all that.In a large mixing bowl, cream together cubed butter, brown sugar, and sugar for 4 minutes or until creamy.

DiGiovanni: Absolutely. My mom certainly could use a crash course — she'd be upset to hear this — on how to treat your leftovers well. My dad, too, makes a lot of jokes about the leftovers we had growing up, but at the same time, it's one of those things that made me appreciate food every time we had it. Now, that makes me so conscious about all this stuff. 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.

I love how he breaks down simple beginner ideas, such as how to hold a knife or how to make butter. He progresses with intermediate and advanced recipes that look and sound delicious. I have decided that I need to make my own Vanilla extract as soon as possible! DiGiovanni: Absolutely. Well, we were talking about social media, and there's all these young, new people writing books now. And now with the internet as big as it is, why would anyone want to go buy a cookbook? But having those ... You have that intense personal touch on it, where the recipes in both of our books have so much more love than some random recipe that you look up online ... Food is all about those little nuances and those little extra touches. 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.

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. 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 — DiGiovanni: The things that I do with food now are so all over the place. I'm sure the same for you — it's been funny ... [a] kind of all-over-the-place path. It’s filled with techniques that will last a lifetime, QR codes explaining everything in detail, and great food. I still don’t have my IKEA bookshelves but I’ll be buying this book! DiGiovanni: I know we have — it sounds like — many mutual friends, and we've wanted to meet forever.DiGiovanni: Yeah. So I've gotten into trying to figure out how to make herbs last as long as they possibly can. 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.

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. 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. Thiessen: Was that your first love of getting into cooking — the chore that you had to actually cook?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. 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: The dough melted off the dumpling. It was horrible. We tried to make this big contraption with a big box that was a steamer, and it was going to be a 50- to 75-pound dumpling, and then it melted. I am the type of person that will get a cookbook from the library, find 2-3 recipes I like but will never make and then return it. I’m also a person that can’t cook unless I’m following a recipe.