BVC Cookbook

Check this out: A new cookbook by BVC authors

Click through and you will find a list of all the recipes by author. The recipes are presented in a highly individual way! Or, I mean, the recipes themselves are presented in a relatively standardized format for measurements and abbreviations and so on, but the text surrounding the recipes is highly individual. Some of us dropped in recipes with a paragraph or two of description per recipe, but also one recipe is presented as the culmination of a short story, and other recipes are written kind of as poetry.

I read the whole thing in draft — I love cookbooks and read them cover to cover — and this one is chock-full of genuinely inviting recipes. I’ve made a good handful of recipes from this book already and bookmarked a bunch more. If you like cookbooks, highly recommended. I don’t see a paper edition, but I would like one. Maybe one is in the works. In the meantime, here’s the ebook.

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6 thoughts on “BVC Cookbook”

  1. No! There’s a recipe for membrillo? I mean, I have a recipe I got off the internet that worked well last year, but I also have SO MANY QUINCES from my neighbor’s trees this year. Ooh, I see there’s also recipes for persimmons – I have a tree that will shortly be bearing if I can keep it alive this winter (I have an obsession with weird, unusual, or unknown fruits and seeing if I can grow them in my area). Thanks for the recommendation!

  2. It’s also known as cotignac, if that helps. readers of Dunnett’s Lymond chronicles might recognize that.

    I acquired an Elder Scrolls cookbook recently which had at least three recipes that the whole family likes – this is amazingly rare. It also has a very good seasoning blend for a chicken dish that combines things I’d never have thought of: mustard grains, fennel, dill and grains of paradise/alligator pepper.

  3. Elaine T, could you share the seasoning blend? I don’t have grains of paradise, though I’ve heard of them. Maybe I’d get some and try this.

    I’m embarrassed to admit that I have no memory whatsoever of cotignac being mentioned in the Lymond chronicles. Also, I’m peeved because when I had a quince tree — it died, alas — I never happened across a recipe for membrillo / cotignac.

  4. The seasoning blend:
    a teaspoon is 5ml for people reading this who don’t use teaspoon measurements.
    1 tsp dried dill (doesn’t specify seed or plant, I used seed.)
    1 tsp powdered mustard
    2 teaspoons fennel seed
    1/2 teaspoon grains of paradise. Which I’d never heard of, and had to buy online, it isn’t available locally.
    grind it all together – I acquired a ‘finamill’ spice grinder for the purpose and store the blend in the grinder pod. My mortar & pestle didn’t do well with the seeds. The grinder doesn’t always get the seeds very finely ground either, but it’s (a) quieter and (b) faster, and I can regrind easily enough.
    The grains of paradise are also a hit in scrambled eggs, and hot cereal, placed in the cooking water to steep before adding the cereal.

    the particular recipe for chicken that uses it is for ‘dumplings’ or I call them turnovers as it’s a filled pastry: rye dough with the seasoning blend filled with shredded chicken, leeks (officially, I can’t eat them, and substitute green onion) garlic, carrot, the seasoning blend, cream (as with leeks I substitute coconut milk ) cheddar, (I don’t melt it in but grate it and add to everyone else’s filling as I fill the pastry) salt & pepper. make the pastry, cook the filling, make turnovers, bake.

    Poisoned contignac is a plot element in the second Lymond book, my least favorite, even it if does set up a bunch of elements that play out through the rest of the series.

  5. Thanks, Elaine! I’m going to get grains of paradise and try this!

    And yes, now I’m not surprised I don’t remember the contignac, because when I’m re-reading the Lymond series, I skip the entire second book.

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