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    You're Sure to Fall in Love--The Cookbook
    You're Sure to Fall in Love--The Cookbook
    You're Sure to Fall in Love--The Cookbook
    Ebook72 pages43 minutes

    You're Sure to Fall in Love--The Cookbook

    By Bruce K Beck

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    About this ebook

    YOU’RE SURE TO FALL IN LOVE, indeed, with this slender volume written by Bruce K Beck as a companion to his delightful new novel.  THE COOKBOOK gives readers step-by-step instructions for preparing all the dishes that appear in the story.  Inspired by summer in Provincetown, Massachusetts, but suitable for many locales and occasions, these are dishes with big flavors that are sure to please.  
    Bruce draws on his nearly forty years of culinary experience to bring you recipes that are clear, concise, fun to follow, and certain to produce winning results.  Any one of them might just become your next family favorite.  YOU’RE SURE TO FALL IN LOVE all over again!
    Bruce K Beck is both a writer and an accomplished chef.  He is the author of PRODUCE: A FRUIT AND VEGETABLE LOVERS’ GUIDE, which was called “gorgeous” by The New York Times, “a dazzler” by Bon Appetit, and “the most spectacular food book of the year” by The Boston Globe.  His next book was THE OFFICIAL FULTON FISH MARKET COOKBOOK, which was called “invaluable” by Jacques Pépin, and “a treasure” by Irene Sax of Newsday.  And Rex Reed said, “. . .you’ll love this book.  It’s like a movie!”

    LanguageEnglish
    PublisherAudacity Books
    Release dateSep 19, 2017
    ISBN9780999118238
    You're Sure to Fall in Love--The Cookbook
    Author

    Bruce K Beck

    Bruce K Beck is both a writer and an accomplished chef.  He is the author of PRODUCE: A FRUIT AND VEGETABLE LOVERS’ GUIDE, which was called “gorgeous” by The New York Times, “a dazzler” by Bon Appetit, and “the most spectacular food book of the year” by The Boston Globe.  His next book was THE OFFICIAL FULTON FISH MARKET COOKBOOK, which was called “invaluable” by Jacques Pépin, and “a treasure” by Irene Sax of Newsday.  And Rex Reed said, “. . .you’ll love this book.  It’s like a movie!”

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      Book preview

      You're Sure to Fall in Love--The Cookbook - Bruce K Beck

      Introduction

      One of my greatest joys in writing my first novel, YOU’RE SURE TO FALL IN LOVE, was weaving food and cooking into the story.  It was natural for me, considering that I have been writing about food for more than thirty years.  Pinning each dish to a piece of story made them both feel more alive, more visceral.  And so I wanted to share recipes for the dishes I included.

      For me, scents and tastes are just as important as any other aspect of a story.  Sometimes they are the most important part of all.  But whether you adore your kitchen or avoid it, I hope you will find these recipes nourishing and satisfying in a special way, as they are for me.  For each recipe, I’ve given you a chapter number from the novel.  Page numbers vary from print to ebook editions, but I will always steer you to the chapter where the dish figures in the story.

      I’m delighted you’ve found YOU’RE SURE TO FALL IN LOVE—THE COOKBOOK.  Please savor the recipes in your kitchen, or in your mind’s eye.  Or both.  And do please send me feedback at bruce@audacitybooks.com.  It is always a treat to hear from readers.

      BookImage

      Appetizers

      Pickled Jalapeños Stuffed with Tuna

      Marinated Salmon Canapés

      Pickled Jalapeños Stuffed with Tuna

      about 18 snacks or up to 8 plated portions

      As I imagined Chapter Seventeen, I couldn’t resist adding a touch of whimsy to the tension—the narrator’s request that Heidi and Heath lay in a store of pickled jalapeños and canned tuna in advance of the impending hurricane.  When combined, these two shelf items become my favorite snack.  I learned about this Mexican hors d’oeuvre in the early 1970s, decades before I knew anything about Mexico or Mexican cooking.  The woman who taught it to me had spent some time in Mexico (not sure where, exactly), and this was her favorite takeaway.  I grew so fond that I even put Pickled Jalapeños Stuffed with Tuna on the menu at my restaurants years later.

      This approach is fairly authentic, although there is a slight Gringo edge to the tuna salad with mayo.  In Mexico the chiles would more likely be stuffed with chunks of canned fish, especially sardines.  That’s delicious too.  But my version has really nice texture and flavor balance, and perhaps more universal appeal.

      Back in the ’70s I used to buy really good pickled jalapeños in glass jars.  I think they were from the Old El Paso line, or a similar supermarket brand.  Now I buy the imported ones in cans from La Morena or another Mexican brand.  They are all good. And the cans that hold these kinds of pickles now have a white, nonreactive lining, so we need not worry about getting pickles with a tinny taste.  I love pickled jalapeños so much that we used to pickle our own in my restaurants, a bushel at a time.  Now that I am a civilian again that seems like too much work.  I am more than content with opening a can when the urge strikes.

      Speaking of cans, use whatever tuna you have on hand.  Chunk light in oil gets my vote.  Albacore (white) is a little bland, and any tuna packed in water ends up dry and probably needs more mayo to rescue it.  Add a bit of finely diced celery and you have the perfect tuna salad for sandwiches (like the ones the cute little blond boy in Chapter Three made).  Just save your wonderful chunk light in olive oil for another use, where the tuna itself gets

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