CULINARY CHRONICLES
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“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
― Laurie Colwin
 
Culinary Chronicles is for anyone with a love of cooking, love of cookbooks, or just a love of food related stories.  We hope that you enjoy this monthly tasty treat!
Sample one of our new choices!


The Golden Spoon by Jessa Maxwell
 

Praisesong for the Kitchen Ghosts by Crystal Wilkinson
 

Mrs. Quinn's Rise to Fame by Olivia Ford


Nourish by Gisele Bundchen


Black Cake by Charmaine Wilkerson


Start Here by Sohla el-Waylly
                                     Recipe of the Month
For Gougeres au Fromage
Gougères au fromage are delightful cheese puffs made from the same choux pastry as profiteroles and croquembouche. Gougères are signature pastries from Burgundy. They have a surprising lightness although they are made with lots of butter and cheese.
  •  1 cup (240 ml) water
  •  6 Tbsp (90 g) butter
  •  ½ tsp (2.5 g) salt
  •  ¼ tsp (1.5 ml) mustard powder
  •  ¼ tsp (1.5 ml) nutmeg
  •  ¾ cup (90 g) all-purpose flour
  •  1¼ cups (150 g) grated Gruyère
  •  1 egg
  1. Preheat oven to 425°F (210°C) and grease two large baking sheets.
  2. Bring water, butter, salt, mustard, and nutmeg to a light boil.
  3. Remove pan from heat and add flour, beating with a wooden spoon for about 2–3 minutes until a smooth paste forms.
  4. Beat in eggs, one at a time, followed by the cheese.
  5. Form mixture into 1-inch (2.5-cm) balls and place them on baking sheets.
  6. Bake for 25 minutes or until puffs turn a light gold.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.
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