Kelty - I love tasty: the unofficial cookbook

2018 Quarto Publishing Group USA Inc.

First Published in 2018 by The Harvard Common Press, an imprint of The Quarto Group, 100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA. T (978) 282-9590 F (978) 283-2742 QuartoKnows.com

All rights reserved. No part of this book may be reproduced in any form without written permission of the copyright owners. All images in this book have been reproduced with the knowledge and prior consent of the artists concerned, and no responsibility is accepted by producer, publisher, or printer for any infringement of copyright or otherwise, arising from the contents of this publication. Every effort has been made to ensure that credits accurately comply with information supplied. We apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing information in a subsequent reprinting of the book.

Tasty is a video channel about food that appears on Facebook and elsewhere. TASTY is a registered trademark of Buzzfeed. TASTY and all other trademarks, trade names, and other product designations referred to herein are the property of their respective owners and are used solely for identification purposes. This book is a publication of Quarto Publishing Group USA Inc., and has not been licensed, approved, sponsored, or endorsed by Buzzfeed or any other person or entity. Neither the book, its author, its photographer, nor Quarto Publishing Group USA Inc. has any relationship with the Tasty brand or with Buzzfeed.

The Harvard Common Press titles are also available at discount for retail, wholesale, promotional, and bulk purchase. For details, contact the Special Sales Manager by email at or by mail at The Quarto Group, Attn: Special Sales Manager, 401 Second Avenue North, Suite 310, Minneapolis, MN 55401, USA.

Digital edition: 978-1-55832-923-2
Softcover edition: 978-1-55832-889-1

Digital edition published in 2018

Library of Congress Cataloging-in-Publication Data available

Design by Amanda Richmond

Photograph and Food Styling: Adam DeTour

A COOKBOOK FOR EVERYONE WHO S TASTY

We really love Tasty

and we are guessing you do, too, if you picked up this book. A couple of years ago, we discovered Tasty, and it changed the way we cook. The fast-paced, not-too-long videos that show exactly what you need to buy, what cooking steps you need to perform, and best of all, a yummy picture of what you get to eat when youre done, all made cooking seem easier, quicker, and more exciting than we thought possible. Big props to the peeps at BuzzFeed who created Tasty and to Facebook for making millions of people aware of it. Kids we know who didnt think they could cook now realize they can. Grownups we know, even ones who are expert cooks, prop up their phones or tablets on the counter and cook in a new and fun way. The last we heard, more than 400 million people worldwide use Tasty every month. A lot of people love it.

and we really love cookbooks

for many reasons. We like to give cookbooks as gifts. Many of our favorite recipes are ones we found in cookbooks. In a food video, you have to scroll backward and forward to find the step you need, but in a cookbook, its all conveniently there on a page. We like to write in the margins of our cookbooksthings like I doubled the sugar or I used an orange instead of a lemon remind us of how we changed a recipe to make it our very own. And those chocolate stains on page 54? They remind us of the gooey, messy brownies we made with our friends one weekend, and that makes us smile and laugh.

and so we decided to combine our two loves in this book.

One day, we noticed a friend who had taped screenshots from a food video to the kitchen counter. They looked kind of like pages from a book. Hmmmthat made us think. Could we create a cookbook, with lots and lots of step-by-step photos, that would capture the vibe and spirit of Tasty and other online food videos? We set out to do so, and here is the result. Its our very unofficial way to pay homage to Tasty (since we have no official connection with Tasty) and to do so in a mediumcookbooksthat has given us loads of good times in the kitchen. Its our gift to our fellow fans. We hope you like it.

Love and dishes,

XOXO

Catrine Kelty is a Boston-based food stylist who has been named a food stylist Instagrammer to Watch by VSCO, and Shelby Publishing included her in its list of Women of Influence in the Food Industry, in 2017. Her recipes have been published in The Coastal Table magazine and Feast for the Eyes. She has styled for many magazines and numerous cookbooks. You can learn more about Catrine by visiting www.ckfoodstylist.com.

Adam DeTour is a commercial and editorial photographer who specializes in portraits and food. His photography has appeared in Edible Boston, Boston magazine, Inc magazine, and the New York Times, among other online and print venues. He has lived in New Hampshire, New York, and Italy and now lives and works in Boston.

Crpes are really very easy to make, yet they are so impressive to serve. Be sure to use a 7- or 8-inch (18 or 20 cm) skillet or else your crpes will end up too thin and they will tear when you try to fill them. Also, treat them gently when flipping themthey are more delicate than pancakes. You might tear one or two until you get the hang of it, but theyll still be scrumptious.

HERES WHAT YOU NEED

1 cup (125 g) all-purpose flour

1/ cups (315 ml) milk

3 large eggs

1 tablespoon (13 g) sugar

/ teaspoon salt

3 tablespoons (42 g) unsalted butter, melted, plus more for the pan

Your favorite jam, for serving

HERES WHAT YOU GET

6 TO 8 BRUNCH-WORTHY CRPES

HERES WHAT YOU DO

Combine the flour, milk, eggs, sugar, salt, and the 3 tablespoons (45 ml) of melted butter in a blender and blend for a minute or two until thoroughly combined and bubbly.

A TASTY TIP Think of crpes like a blank canvas: For a heartier breakfast crpe, layer in thinly sliced fruit of your choice. Or turn these into dessert crpes by spreading on Nutella or caramel sauce instead of jam!