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Books > Cooking > Holiday - General
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A nostalgic celebration of food Despite the title, John-Bryan Hopkins’ Foodimentary: Celebrating 365 Food Holidays with Classic Recipes isn’t quite a calendar or a cookbook. The first entry is “Peanut Butter Lover’s Day” on March 1, and from there the book covers everything from the Aztecs and Incas to health-food pioneer Dr. John Kellogg to the 1904 St. Louis World’s Fair.

The January 1 entry, many chapters later, is not about black-eyed peas, soba noodles or lentils but a specialty concoction for “Bloody Mary Day.” It is one of many holidays that Hopkins shamelessly admits to having personally anointed. “I looked up all sorts of recipes going back to the 1910s and ’20s,” he says. Ultimately, Hopkins makes his Bloody Mary with vodka, for those into such spirited debates.

Foodimentary —inspired by Hopkins’ popular blog, foodimentary.com—is what he calls a celebration, a daily indulgence and an appreciation of food, culture and nostalgia. It’s also an evocation of Hopkins’ own story, “fleshed out” with recipes, vintage photographs and delightful trivia.

“It’s how I wanted to tell my tale,” says the Birmingham native, “with as much layering as I could bring to it.” It’s comfort food in both senses, a hometown story alongside his favorite dishes.

Hopkins, whose blog began in 2005, came up with the Sherlock Holmes-inspired name during a freewheeling and slightly inebriated post-dinner conversation. Ironically, he had a mild bias against blogs because he felt they tended to be about the blogger, not the subject. He styles himself more as the wizard behind the delicious and decadent curtain. When he discovered the word “foodimentary” was free and clear of copyright, he took it as a sign.

The perfect Homemade Hot Cocoa Mix ! The world’s best hot cocoa, according to our family, because we only use the finest cocoa powder and ingredients with the ideal ratio of sugar and brown sugar to cocoa as well as a touch of salt for a pleasing salty-sweet taste. This recipe creates an exceptional cup of “real deal” hot cocoa for family and friends to enjoy over the Christmas holiday season…and all winter long. Rich and creamy Classic Homemade Hot Cocoa Mix you can customize with our variations for the whole family to include half-batch and small batch recipes. What could be better?

My friends, this is straight-up, real deal, classic Homemade Hot Cocoa Mix —the ultimate . No cornstarch. No powdered sugar (with cornstarch added). No dried milk powder. No artificial ingredients. Just all-natural, organic and pure ingredients in a mix to keep handy during the cold winter months for a quick and tasty warmup treat.

The world’s best, you ask? Yep. That’s right, according to our family and us. This is because we only use the finest cocoa in the world, Italian Pernigotti cocoa (or Cacao di Pernigotti available at Williams-Sonoma), and other fine-quality, all-natural, organic and pure ingredients in the proper ratios. Pernigotti Cocoa has been a personal favorite of mine since the early 1990s. It’s phenomenal .

We don’t even use regular table salt. It takes no time at all to use a mortar and pestle to grind coarse kosher or sea salt to a fine powder to easily blend into the mix and create exceptional taste and a perfect salty-sweet flavor balance. Each ingredient is 100% pure .

Our fabulous Homemade Hot Cocoa Mix makes a thoughtful holiday gift from the kitchen and makes the richest, creamiest and most flavorful homemade hot cocoa or hot chocolate, from scratch, you will ever have! Everyone will love it.

For the Christmas holiday season, you really must treat yourself to a batch of The World’s Best Homemade Hot Cocoa Mix to keep handy when you want Classic Homemade Hot Cocoa done right. You and your loved ones will love it! I promise.

Books > Cooking > Holiday - General
Books > Cooking > Reference
Books > Cooking > Regional & Ethnic - General

A nostalgic celebration of food Despite the title, John-Bryan Hopkins’ Foodimentary: Celebrating 365 Food Holidays with Classic Recipes isn’t quite a calendar or a cookbook. The first entry is “Peanut Butter Lover’s Day” on March 1, and from there the book covers everything from the Aztecs and Incas to health-food pioneer Dr. John Kellogg to the 1904 St. Louis World’s Fair.

The January 1 entry, many chapters later, is not about black-eyed peas, soba noodles or lentils but a specialty concoction for “Bloody Mary Day.” It is one of many holidays that Hopkins shamelessly admits to having personally anointed. “I looked up all sorts of recipes going back to the 1910s and ’20s,” he says. Ultimately, Hopkins makes his Bloody Mary with vodka, for those into such spirited debates.

Foodimentary —inspired by Hopkins’ popular blog, foodimentary.com—is what he calls a celebration, a daily indulgence and an appreciation of food, culture and nostalgia. It’s also an evocation of Hopkins’ own story, “fleshed out” with recipes, vintage photographs and delightful trivia.

“It’s how I wanted to tell my tale,” says the Birmingham native, “with as much layering as I could bring to it.” It’s comfort food in both senses, a hometown story alongside his favorite dishes.

Hopkins, whose blog began in 2005, came up with the Sherlock Holmes-inspired name during a freewheeling and slightly inebriated post-dinner conversation. Ironically, he had a mild bias against blogs because he felt they tended to be about the blogger, not the subject. He styles himself more as the wizard behind the delicious and decadent curtain. When he discovered the word “foodimentary” was free and clear of copyright, he took it as a sign.

The perfect Homemade Hot Cocoa Mix ! The world’s best hot cocoa, according to our family, because we only use the finest cocoa powder and ingredients with the ideal ratio of sugar and brown sugar to cocoa as well as a touch of salt for a pleasing salty-sweet taste. This recipe creates an exceptional cup of “real deal” hot cocoa for family and friends to enjoy over the Christmas holiday season…and all winter long. Rich and creamy Classic Homemade Hot Cocoa Mix you can customize with our variations for the whole family to include half-batch and small batch recipes. What could be better?

My friends, this is straight-up, real deal, classic Homemade Hot Cocoa Mix —the ultimate . No cornstarch. No powdered sugar (with cornstarch added). No dried milk powder. No artificial ingredients. Just all-natural, organic and pure ingredients in a mix to keep handy during the cold winter months for a quick and tasty warmup treat.

The world’s best, you ask? Yep. That’s right, according to our family and us. This is because we only use the finest cocoa in the world, Italian Pernigotti cocoa (or Cacao di Pernigotti available at Williams-Sonoma), and other fine-quality, all-natural, organic and pure ingredients in the proper ratios. Pernigotti Cocoa has been a personal favorite of mine since the early 1990s. It’s phenomenal .

We don’t even use regular table salt. It takes no time at all to use a mortar and pestle to grind coarse kosher or sea salt to a fine powder to easily blend into the mix and create exceptional taste and a perfect salty-sweet flavor balance. Each ingredient is 100% pure .

Our fabulous Homemade Hot Cocoa Mix makes a thoughtful holiday gift from the kitchen and makes the richest, creamiest and most flavorful homemade hot cocoa or hot chocolate, from scratch, you will ever have! Everyone will love it.

For the Christmas holiday season, you really must treat yourself to a batch of The World’s Best Homemade Hot Cocoa Mix to keep handy when you want Classic Homemade Hot Cocoa done right. You and your loved ones will love it! I promise.

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Books > Cooking > Holiday - General
Books > Cooking > Reference
Books > Cooking > Regional & Ethnic - General

A nostalgic celebration of food Despite the title, John-Bryan Hopkins’ Foodimentary: Celebrating 365 Food Holidays with Classic Recipes isn’t quite a calendar or a cookbook. The first entry is “Peanut Butter Lover’s Day” on March 1, and from there the book covers everything from the Aztecs and Incas to health-food pioneer Dr. John Kellogg to the 1904 St. Louis World’s Fair.

The January 1 entry, many chapters later, is not about black-eyed peas, soba noodles or lentils but a specialty concoction for “Bloody Mary Day.” It is one of many holidays that Hopkins shamelessly admits to having personally anointed. “I looked up all sorts of recipes going back to the 1910s and ’20s,” he says. Ultimately, Hopkins makes his Bloody Mary with vodka, for those into such spirited debates.

Foodimentary —inspired by Hopkins’ popular blog, foodimentary.com—is what he calls a celebration, a daily indulgence and an appreciation of food, culture and nostalgia. It’s also an evocation of Hopkins’ own story, “fleshed out” with recipes, vintage photographs and delightful trivia.

“It’s how I wanted to tell my tale,” says the Birmingham native, “with as much layering as I could bring to it.” It’s comfort food in both senses, a hometown story alongside his favorite dishes.

Hopkins, whose blog began in 2005, came up with the Sherlock Holmes-inspired name during a freewheeling and slightly inebriated post-dinner conversation. Ironically, he had a mild bias against blogs because he felt they tended to be about the blogger, not the subject. He styles himself more as the wizard behind the delicious and decadent curtain. When he discovered the word “foodimentary” was free and clear of copyright, he took it as a sign.


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