BRUNCH WITH BINGO: BEST OF THE BEST COOKBOOK RECIPES - A GIVEAWAY

WELCOME TO BOOKIN' WITH BINGO'S

"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
BRUNCH BOOK CHOICE IS.....

 GIVEAWAY ENDED
BEST OF THE BEST

COOKBOOK RECIPES

The Best Recipes from the 25 Best
 Cookbooks of the Year

from THE FOOD & WINE AUTHORS

ABOUT THE BOOK:

Almost seven million readers heartily agree: "Food & Wine" is the unrivalled leader in the field, and every year, its editors search tirelessly for the most delectable dishes from the creme de la creme of cookbooks. Here are their selections, along with an extra treat: delicious, never-before published recipes. Included is this great edition are master chefs like Thomas Keller and Mark Peel as well as Bobby Flay and Emeril Lagasse. This title includes: top recipes from the 25 best cookbooks of the year; over 100 exquisite dishes, kitchen-tested and beautifully photographed; more than 20 previously unpublished bonus recipes from almost every author; and, plus - great tips from the food & wine test kitchen.

ABOUT THE AUTHORS:

Food & Wine is the modern, stylish, trend-spotting, talent-seeking epicurean magazine. It has an overall audience of 7 million readers with a passionate interest in, and an adventurous approach to cooking, wine, entertaining, restaurants and travel.

SAMPLE RECIPE:

BLUEBERRY FRENCH TOAST

A Sample Recipe from BEST OF THE BEST

Prep: 35 min. Bake: 15 min. 

Yield: 8 Servings

INGREDIENTS:

1-1/2 cups fresh or frozen blueberries
3 tablespoons sugar, divided
8 slices Italian bread (1-1/4 inches thick)
4 eggs, lightly beaten
1/2 cup orange juice
1 teaspoon grated orange peel
Dash salt

for BLUEBERRY ORANGE SAUCE
3 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 cup orange juice
1/4 cup water
1-1/2 cups orange segments
1 cup fresh or frozen blueberries
1/3 cup sliced almonds

DIRECTIONS:

In a small bowl, combine blueberries and 2 tablespoons sugar. Cut a pocket in the side of each slice of bread. Fill each pocket with about 3 tablespoons berry mixture.

In a shallow bowl, whisk the eggs, orange juice, orange peel, salt and remaining sugar. Carefully dip both sides of bread in egg mixture (do not squeeze out filling). Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 7-1/2 minutes on each side; turning gently.

Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Gently whisk in orange juice and water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in oranges and blueberries. Cook for 5 minutes or until heated through. Serve with French toast; sprinkle with almonds.              

GIVEAWAY
I AM EXCITED TO HAVE TWO COPIES

OF THIS EXCITING COOKBOOK FILLED

WITH YUMMY RECIPES AND GORGEOUS

PHOTOGRAPHS TO GIVE AWAY

 

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GIVEAWAY ENDS AT
6 PM, EST, JUNE 15

    

GOOD LUCK!