A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes - from Mom's to Mario Batali's

by Frank Bruni, Jennifer Steinhauer, Marilyn Pollack Naron (Illustrator)

Overview

The definitive guide to an American classic though the lens of New York Times journalists Frank Bruni and Jennifer Steinhauer's culinary friendship.

Frank Bruni and Jennifer Steinhauer share a passion for meatloaf and have been exchanging recipes via phone, email, text and instant message for decades. A Meatloaf in Every Oven is their homage to a distinct tradition, with 50 killer recipes, from the best classic takes to riffs by world-famous chefs like Bobby Flay and Mario Batali; from Italian polpettone to Middle Eastern kibbe to curried bobotie; from the authors' own favorites to those of prominent politicians. Bruni and Steinhauer address all the controversies (Ketchup, or no? Saute the veggies?) surrounding a dish that has legions of enthusiastic disciples and help you to troubleshoot so you never have to suffer a dry loaf again.

This love letter to meatloaf incorporates history, personal anecdotes and even meatloaf sandwiches, all the while making you feel like you're cooking with two trusted and knowledgeable friends.

Product Details

ISBN-13:	9781455563067
Publisher:	Grand Central Publishing
Publication date:	02/07/2017
Sold by:	Hachette Digital, Inc.
Format:	eBook
Sales rank:	829,436
File size:	63 MB
Note:	This product may take a few minutes to download.

About the Author

Frank Bruni is the author of three bestselling books and an op-ed columnist for the New York Times. Prior, he worked as the newspaper's chief restaurant critic, Rome bureau chief and White House correspondent.

Jennifer Steinhauer is a veteran New York Times correspondent, passionate home chef and the author of the bestselling cookbook Treat Yourself as well as the novel Beverly Hills Adjacent with Jessica Hendra.

Editorial Reviews

★ 12/19/2016
Veteran New York Times writers Bruni and Steinhauer offer up a remarkably inventive and solid collection of recipes for one of America’s most popular comfort foods. Fittingly opening with a classic version of traditional meatloaf courtesy of Bruni’s mother, the duo explore the boundaries of all things meatloaf, incorporating different meats such as lamb, duck, tuna, and chicken with winning results. Traditionalists will find plenty to like here, and more adventurous cooks will appreciate the South African bobotie loaf, a lamb-based loaf incorporating tamarind paste, curry powder, raisins, a Granny Smith apple, and bay leaf–infused milk; Mario Batali’s multilayered stuffed meatloaf; and Bobby Flay’s complex Korean-style meatloaf with spicy glaze. Fun riffs such as a Swedish meatball loaf and a cheeseburger and fries loaf will bring kids to the table, as will chef Garret Fleming’s decadent macaroni and cheese, which will forever alter readers’ definition of this classic side. Liberally peppered with Bruni and Steinhauer’s snappy dialogue, this is a terrific collection that deserves a look from meatloaf lovers of all ages. (Feb.)

Publishers Weekly

"Liberally peppered with Bruni and Steinhauer's snappy dialogue, this is a terrific collection that deserves a look from meatloaf lovers of all ages."—Publishers Weekly (starred review)

From the Publisher

02/01/2017
There are surprisingly few recent cookbooks devoted to meatloaf, one of America's favorite comfort foods. Perhaps this is because so many cooks stick to a family recipe for this dish, but some cooks may be ready to branch out with 50 new recipes compiled by two meatloaf-loving New York Times colleagues. Bruni (former restaurant critic & White House correspondent) and reporter Steinhauer (Treat Yourself) recognize that meatloaf is a highly customizable food worldwide. In this work, they share not only nostalgic, traditional regional recipes but also loaves for modern palates accustomed to flavors from around the globe. Included are contributions from famous chefs, food writers, and a few politicians. Among the recipes, beef, bison, lamb, pork, poultry (including duck), seafood, and venison are represented. Meatless loaves are here, too. Recipes for accompaniments and suggestions for using leftovers round out this offering. Chapters are introduced with a dialog between these wordsmiths yet only include line-drawing illustrations, unlike Cynthia Kallile's Meatloaf Bakery Cookbook which boasts photos of creative presentations. VERDICT Recommended for those needing additional or modern meatloaf recipes.—Bonnie Poquette, Milwaukee

Library Journal