I used to cook all the time. And then I married a busybody who doesn't like being home long enough to prepare a proper meal. I then kind of forgot how to cook and no longer felt confident in the kitchen. but your recipes have excited me enough to start insisting we cook more at home. I am so thankful for you and your intrepid palette. I simply love your flavor profiles; the DNA of your cooking is divine! I have all of your books and will be ordering this one too! Love you! ♥️
@@TheBLGL You're correct! He is an extreme extrovert, and he wants to be active outdoors at every possible moment. I don't know why I initially used that word. Maybe because I find it to be funny sounding. He is NOT a nosy interloper. 🙂
I have all of Alison’s books. My way of cooking matches well with hers and I feel comfortable swapping ingredients in her other recipes. I’m not a baker at all. I will have to trust her, because I’m buying this book.
One of my favorite little desserts is strawberries, drizzle of maple syrup and sour cream. When I want to be real fancy I make a "mock" banana split using all the ingredients in banana split but use sour cream instead of ice cream. I've served it to company and they were wowed at how good it was.
My mom makes something similar. It’s sour cream and quartered strawberries with sugar. You add it all in a bowl and let it sit long enough to meld all the flavors together and the sour cream turns light pink. It’s delicious.
I do respectfully have to disagree on the rolling pin. I used to own one that size and style but found they were harder to handle because they were smaller than the diameter needed for most pie crusts. Switched to a longer one with no handles and it’s easier because you use your palms to move the pin and don’t have to grip it instead. Silicone rings to gauge dough thickness pair well with them.
Oh Alison how we missed you!!!!! I cannot wait for your “sweet” book!!!! You look fabulous and I hope you can come to NC on your book tour! Congratulations KWEEN🥹🍒🍋🥥💖🥂🍾📒📘
I love how you intuited the chef’s existential crisis on that skillet. It IS a terrible lifestyle for many people, so thanks for saying it. And congrats on the book-can’t wait to get it!!!!
I loved your other two books and I can't wait for this one. Your recipes are easy and delicious, and they have taught me so much about cooking and tasting food. I started growing dill in my backyard because of you. Thank you!
Welcome back and congrats on the new book. Definitely will be adding it to my collection! Can you share the brand or resource for the jars you use to store your flour & sugar?
The saying ‘baking is a science - cooking is an art’ is true for me!! - I love cooking and most things turn out well - and if they don’t I can always rescue them but I have never been able to bake. My baking is horrendous.
I have become completely obsessed with berries and sour cream. I’m not a baker and I don’t have a huge sweet tooth so whenever I entertain I struggle with dessert. Forget dessert - I eat this anytime of the day and all day too (once it’s literally all I ate for breakfast lunch dinner and snacks just because I wanted to). Insane it’s that good and that easy and crazy that something so simple could have such punch.
Does the book contain weight and volume measurements for each recipe? I prefer weight measurements especially for baking. I don't trust myself with volume measurements. 😊
Alison is ahead of the Marvel Universe, she hasn't gotten stale. Very educational video, I almost never make dessert. She's not making croissants, will she make sfogliatella (lobster tail)? I've made your gateway dessert but with plain yogurt, dried cranberries and pistachio.
You made Fresas con Crema! My mom used to make this for us in Mexico when we I was a kid. She also made it with bananas. You just took me back to my childhood ❤
This reminds me of the little desserts they'd often give you at the end of the meal at Greek restaurants like sweet but more on the refreshing side? Does this taste good with like clotted cream or creme fraiche or is there something very specific about sour cream
Alison twisting that book almost make me gasp so loud! Treat it more gently Anyways i love your recipes and i follow them to the letter, love everything you make, but specially your desserts, they are simple and delicious and unfussy. I've been waiting for a dessert book from you since forever and can't wait to start making all of your new recipes !
I love all of your recipes that I’ve tried! The apple pie is a winner that I’ve made several times. Also.. what lipstick are you wearing? It always looks so fun and fresh!
Spoons (wooden, metal) and spatulas are essential, along with a stack of bar towels. The most fun thing I ever found at a restaurant supply was a bunch of monkey dishes and saucers with my sorority crest from college! Piles and piles of old china and I found those, unbelievable!! I love your baking ingredients philosophy, so I know that I will love your new book, can’t wait!! 😘
Alison, I can’t wait to get your new book. Your recipes are always really great. Some of them became favourites of mine and tgey’re on repeat. You’ve got such great flavour profiles in your recipes, and your videos teach so much about cooking in general.
I learned that lesson about salt when I did your ham party 🎉 recipe for Christmas! Lol….pickling salt is NOT the same of diamond kosher. It was the saltiest ham EVERRRRRR. But we live and learn!!!
You headed off my criticism at the pass when you mentioned that you use enough salt with your recipes, and to not add any, but I got to say, I've never used salted butter and had a problem.
just made the dessert with plain cashewmilk yogurt, strawberries, added lemon to the berries with the sugar, topped with homemade granola and fresh basil..... wow wow wow love u alison
Love your videos! I guess I’ve got to buy your book! I’m a Baker- not a cook person. (Unless it’s your bean recipe, or a big pot of soup in my cheap Lodge-just-as-good-as-Le Creuset Dutch oven.) Baking tools: everything you said, plus: my 1970s Pyrex mixing bowls, big stainless steel mixing bowls, silicone spatulas, bench knife, plastic bowl scraper, my chocolate stash, baking sheet trays - 3 sizes, silicone tray mats, AND Painters Tape & a Sharpie for labeling everything.
Very much like a Marvel movie with the time jump 😂. We have missed you. When you drop in w/o addressing the blip it feels a bit mercenary as in I gotta book to sell here we go. Closer camera shots are better. Don’t be afraid . Don’t apologize. Be real. Love your content. ❤
Miss Roman, how dare you leave your fans. We were deserted and lost in this sea of media torment with nothing to eat or drink. Feed us kween, keep your mere fans hydrated. I beg! ❤❤❤
Here in Japan, we have lots of “drinkable yogurts”. Yes, they are yogurt, yes, they are thick!! I use drinkable yogurt as a substitute for buttermilk which is just fermented milk these days anyway. Is drinkable yogurt available in your area??
Alison: I wanted this book to be useful for people in different countries. Us: yay! Also Alison: You NEED kosher salt. Us: T.T If someone can help me... I'm from Spain! What salt should I use?
My mum used to make this with strawberries but she would use a thickened cream. Sour cream is too dense and savory. Edit - the sour cream in Australia is very different to sour cream in the US. I think a thick Greek yogurt would be a good substitute - it’s creamier and tangy.
