Recipe developer Alexis deBoschnek’s first cookbook, To the Last Bite: Recipes and Ideas for Making the Most of Your Ingredients, is a bright volume of intriguing recipes that lives up to its title. A lean cookbook that suggests sautéing the dark green tops of leeks in butter for a frittata, and recognizing that “there’s always buttermilk left”, it offers additional uses beyond ricotta recipes. Among the discoveries on that page are chocolate chip cookies made entirely with whole wheat flour, roasted pork on a bed of red grapes and onions, roasted strawberries for shortcake, and summer tomato galettes. And so on. Mr. deBoschnek grew up on a farm in the western Catskills, where he gardened with his mother Heleen Heyning, and now lives in nearby Derry, New York, all of which is reflected in his texts and recipes.
“Every Last Bite: Recipes and Ideas for Making the Most of Your Ingredients,” Alexis deBoschnek (Simon & Schuster, $32.50).
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