Coming home after a trip is always something I really look forward to. This was particularly true this trip and not just because I had the 40 hour, 5 connection voyage from hell and was desperate to no longer be sitting on a plane. No this trip I was particularly excited to get home because my copy of Chips was waiting for me!
Chips marks the first time a recipe of mine has been published in a cookbook.
Author, Food Stylist, Art Director, Canner extraordinaire and friend Chris Bryant asked several food bloggers if they would like to contribute a recipe for Chips. I was honored to be asked and offered up Lotus Chips with Red Curry Peanut Dip. Chris has done a fabulous job presenting the recipe as you can see by the picture below.The book is beautifully styled and put together. Most importantly to me is that it’s filled with a lot great recipes that are informative and clearly written.
Chris lays out all the chip-making options from baking and frying to dehydrating. I would never have thought about dehydration as a way to make chips. He then walks you through each step to ensure chip success 😉 It seems to be the hallmark of Lark’s books (Sterling Publishing) to be first and foremost great resources on what ever topic they take on whether it’s: Keeping Bees, Canning, Keeping Chickens or Chips.
He also makes you re-evaluate what chips are or at least can be: Meat Chip anyone?
Now go out Urbanfoodguy readers and get a copy so can you wow your friends this holiday season! And tell your friends 😉
Thank you Chris for including me in this wonderful cookbook!