Our books

Pre-order our new book!

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In our new cookbook, we’ve created 60 winning recipes, all based around that most essential piece of kitchenware, the Dutch oven. You probably already know you can braise in it, but have you tried steaming vegetables? Making pies? Baking pasta? Deep frying dessert treats? Here’s just a few of the recipes that we think you’ll fall in love with: Crispy Duck Legs with Lentils, Tofu and Farro Grain Bowl, Tacos de Carnitas, Blackberry Slump, and Mussels with Chorizo and Fennel. 

Every recipe has a full-page photo, and easy-to-follow instructions. We explain why the Dutch oven is the one pot you can use for so many dishes, and how this classic iron pot has stood the tests of time and still takes pride of place in so many kitchens. 

From the back cover of the book:

“Get ready to fall in love all over again with your Dutch oven. Through 60 mouthwatering recipes, Emily and Matt Clifton, authors of Cork and Knife, show you just how practical and exciting this essential kitchen appliance can be. Be it sweet or savory, long- simmered or last-minute, there is little you can’t do in your Dutch oven—your dinners will never feel dull or complicated again.”

Published by Page Street Publishing, April 2021.

Whether baking bread, simmering soup, frying an old-fashioned doughnut, or slow-cooking a tough but flavorful cut of meat into tender submission, whether you’re seeking a weeknight meal or, more likely, a Sunday cooking session that will feed and nourish your family for the coming week, you will find no better companion in the kitchen than a Dutch oven, and you will find no better guides on how to get the best out of it than Emily and Matt.

J. Kenji López-Alt

Chef/Partner, Wursthall, Chief Culinary Advisor, Serious Eats, author of The Food Lab: Better Home Cooking Through Science

“If the Dutch oven is the ultimate cooking vessel, consider this book the ultimate cooking guide. Emily and Matt have put together yet another compilation of amazing recipes here, spanning from the nostalgic classics to the innovatively delicious.”

Morgan Eisenberg

Food Blogger, Host The Toast

“Any home cook, from beginner to pro, should pick up a copy of this beautifully written book, you will gain a mastery of your Dutch oven as well as classic cooking techniques. Filled with 60 delicious recipes that are guaranteed to make your house smell amazing every time you try one of the recipes.”

Julie Resnick

Founder, The FeedFeed

Gin and Blueberry Ice Cream

Buy our first cookbook!

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In our first cookbook, Cork and Knife, we put together seventy-five delicious and easy-to-follow recipes, each using a little splash of something that you probably already have in your liquor cabinet. Learn how to use wine, beer, tequila, bourbon and more to make your dishes pop with flavor! We have dishes for appetizers, entrees, desserts and party favorites, and every recipe has a mouth-watering full-page photo.

From the back cover of the book:

“Alcohol isn’t just an accompaniment to a great meal, but the secret ingredient to make dishes pop with flavor, added depth and complexity. Emily and Matt Clifton, founders of the blog Nerds with Knives, show you how to use vodka to make extra crispy batter in Ultra-Crispy Fish with Vodka and Beer Batter, heighten the aroma of the spicy, garlicky sauce in the Tequila and Lime Scampi and bring perfect balance to dishes like Vermouth-Braised Leeks or Classic Chicken Piccata just by adding white wine.

Through their knowledge of booze cooking science, you’ll make classic dishes that pack a delicious punch. So put on your apron, pop a cork, raise your glass and get ready to cook.”

Published by Page Street Publishing in August 2019. 192pp softcover.

“Matt and Emily’s work isn’t just great ideas and pretty photos, as so many other food blogs are. They back up those great ideas with recipes that work. They understand the science (and can help you get there too), they’ve tested thoroughly, and have a writing style that is not dry, but precise and easy to follow. Rock solid recipes that deliver big flavor with the home cook in mind are the kind that make it into your regular rotation. That the recipes in this book happen to explore the science of booze and its interaction with food is just the icing on the cake (or maybe the rum in the Banoffee Foster Pie).”

J. Kenji López-Alt

Chef/Partner, Wursthall, Chief Culinary Advisor, Serious Eats, author of The Food Lab: Better Home Cooking Through Science

“I want to cook and eat every recipe that Emily and Matt dream up and photograph. It is no surprise that their first book is an homage to an often-overlooked culinary ingredient – booze – because this duo knows all the tricks for imbuing food with a maximum amount of flavor. They use alcohol (in its myriad forms) to up the ante of each recipe, creating a spirited trove that shines a light on this magical kitchen elixir.”

Jennifer Clair

Founder and Lead Chef-Instructor, Home Cooking New York, and author of "Six Basic Cooking Techniques"

This is the book I have been waiting for. I mean … booze in food? Bring it on! A book with so many amazing recipes … hearty, delicious and pure taste!

Paul Lowe

Editor-in-Chief of Sweet Paul Magazine

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