Carbona(ra)men- Dude asks you to cook 8 pieces of bacon, remove the bacon and leave ALL the hot fat, and dump 2 cups of water into it. I explained the chemistry behind this to my son before doing it for the review and, as predicted, hot grease exploded all over my kitchen. This book is written for young inexperienced cooks. Will someone be burned? I think so. The food itself was a chore to eat. Way too much bacon. One note flavor. As for the recipes themselves, I’m quite pleased to report that the vast majority of them look like something I’d actually like to cook and/or eat. Obviously everyone’s tastes are different so no cookbook ever manages to be 100% for anyone (except perhaps its own author), but this one is closer aligned to my tastes than most. And I particularly like a book that combines some sophisticated classy recipes with some that are more comfort food. And I have to admit, what really caught my eye is that this book even includes a recipe to make your own home-made dino nuggies. I’m pretty sure that means this is an author who knows what his audience wants. Using a pastry brush, lightly coat one side of each slice of bread with mayonnaise, about 1/2 tablespoon per slice. Thiessen: Yeah. Well, it's where it started for me too. It was all the women — they were always in the kitchen, and I wanted to be with all the cool women in my family cooking. But that’s not to say those recipes are necessarily bad or failures by any means. And despite a couple maybe not quite hitting the same theme as the rest of the book, I consider the book on the whole quite a success.

I appreciate the scope of this cookbook, and I look forward to sharing this book with my soon-to-graduate children to have references for successful cooking later in life.

Chicken Bacon Ranch Quesadilla

DiGiovanni: Well, I was going to tell you — you have a lot of cookbooks in your house. They have a record for most cookbooks. DiGiovanni: The things that I do with food now are so all over the place. I'm sure the same for you — it's been funny ... [a] kind of all-over-the-place path.

Thiessen: I know you're a man, and it's hard to understand that. But every woman would understand if they've had a child. DiGiovanni: I know we have — it sounds like — many mutual friends, and we've wanted to meet forever. DiGiovanni: That is such a funny thing to say as my food fail, but that was probably my latest food fail.DiGiovanni: Especially, I admired my dad's mom — my grandmother. She would put on these six-course meals for up to 25, 30, 40 people on these big holidays, which is insane.

DiGiovanni: If I could cook for anybody, I'd probably cook for my grandmother. I'd probably cook for my dad's mom. Place the sheet in the oven and bake for about 12 minutes or until the sugar has started to caramelize. Flip the bacon, brush with the remaining maple syrup, and sprinkle with the remaining brown sugar. Bake for 12 to 15 minutes more, depending on your desired crispness. DiGiovanni: Absolutely. Well, we were talking about social media, and there's all these young, new people writing books now. And now with the internet as big as it is, why would anyone want to go buy a cookbook? But having those ... You have that intense personal touch on it, where the recipes in both of our books have so much more love than some random recipe that you look up online ... Food is all about those little nuances and those little extra touches. In a large mixing bowl, cream together cubed butter, brown sugar, and sugar for 4 minutes or until creamy.It’s filled with techniques that will last a lifetime, QR codes explaining everything in detail, and great food. I still don’t have my IKEA bookshelves but I’ll be buying this book!