Too Good To Wait: Marbled Red Wine and Chocolate Bundt Cake
Whenever my Mom started reading a new novel, the first thing she did was turn to the last chapter to see how it ends.
My Dad and I used to laugh and shake our heads in disbelief.
But I think I inherited a little of that gene because I don’t always adhere to strict order, either.
Take the new “365: A Year of Everyday Cooking and Baking”
I couldn’t wait to tear into Peters new cookbook, especially because I loved her first one, “Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat”
As the name implies, this new cookbook, of which I received a review copy, offers up an entire year’s worth of recipes. Yes, one for each and every day.
The recipes are arranged from January to December, with everything from soups to salads to mains to desserts. The delights include “Saffron and Clementine Cake” in February, “Salmon with Juniper-Gin Butter” in April, “Squash Pasta with Orange, Maple, and Sage” in September, and “Spiced Chestnut and Apple Pie” in November.
I know it’s October, but when it came time to try my first recipe from the book, I leaped ahead unapologetically to January. Hey, you would, too, for a taste of “Marbled Red Wine and Chocolate Bundt Cake.”
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(Ten Speed Press), of which I received a review copy. The 60 recipes were created by Tyler Kord, chef-owner of 
(Clarkson Potter).
(Figure 1), which debuts this week. Thanks to a lot of hard work by a lot of people, it turned out more beautiful than I could have ever imagined. Just get a load of the images here from the book, all of them shot by the incredibly talented Bay Area photographer Eva Kolenko.
