Austin Food Blogger Alliance Cookbook

I’m a proud member of the Austin Food Blogger Alliance, and we’ve got a new cookbook coming your way. Available in April, The Austin Food Blogger Alliance Cookbook is packed with recipes from Austin’s most vocal food lovers. The project was spearheaded by Addie Broyles, a.k.a., the dynamo. She’s a founder of the AFBA, the food writer for the Austin-American Statesman, and one of my favorite people in the ATX. Addie’s been such a cheerleader for me, my blog, and Well Fed — I’m thrilled to return the favor in honor of our community cookbook.

The AFBA was founded in 2011 and has over 150 members. For the past year, all of us have served up our favorite recipes, food photography, and kitchen stories for the group’s first community cookbook. [Read this lovely profile of Addie and the AFBA.]

Back in the day — before food blogs and Instagram — community cookbooks were the standard bearers of food trends and recipes, in addition to being fund raisers for local causes. Now we thoroughly-modern food bloggers are going retro; proceeds from the sale of our cookbook will support member education and local non-profit organizations like SafePlace and Bake a Wish.

We were inspired by all the community cookbooks that have come before ours, especially the women who saw value in each others’ recipes and worked so hard to turn them into something that could raise money and awareness for their schools, churches and organizations. They preserved a slice of life that our food blogs now allow us to capture and share every day of the year. A print book honors their print tradition and brings our digital presence offline, just like the AFBA. — Addie Broyles, quoted in the Austinist

Addie has written some really lovely pieces on community cookbooks. Check out this one on Czech community cookbooks and this one on recipes and family — this is a nice story on community cookbooks, too.

The Austin Food Blogger Alliance Cookbook is available for pre-order on Amazon (along with a nifty “Look Inside” preview) — or you can order directly from the AFBA site ($25 each or $20 each with an order of five or more.) Buyers can pick up their cookbook at a launch party in April, or have them shipped out of town.

The Recipe List

To whet your appetite, here’s a list of the recipes included in the book. Yes, there are lots of non-paleo entries, but for a cookbook like this, that’s almost beside the point. This lovely little book is a snapshot of what Austinites are cooking, eating, and drooling over now, in this moment. Some day, these bloggers’ great-grandchildren will browse through its pages and, potentially, roll their eyes at the things we all considered our favorites. How cool is that?! (Plus, you can trust that I’ll be paleo-izing as many of these as I can. I love a good kitchen challenge!)

Breakfast/Breads
Papaquiles from Ryan Schierling and Julie Munroe
Gluten-Free Quiche from Rachelle King
Flaky Biscuits and Sausage Gravy from Suzanna Cole
Fried Egg Taco from Mando Rayo
Far Breton from Rachel Matthews
Moroccan Eggs Benedict from Jack Yang
Italian Easter Bread from Cecilia Nasti
Swedish Limpa from Megan Myers
Simple Homemade Granola from Kristin Schell
Thyme and Four Cheese Mini Corn Muffins from Rachel Daneman
Cinnamon Breakfast Bread from Gemma Matherne
Gluten-Free Olive Oil Pancakes from Jessica Meyer
Challah a la Dana Baruch from Mike Krell
Kolaches with Cream Cheese, Prune and Cherry Filling from Dawn Orsak
Welsh Cakes from Gemma Matherne
Sweet Baked Shredded Phyllo with Cheese (Knafeh) from Sahar Arafat-Ray

Drinks/Cocktails
Mango Lassi from Shefaly Ravula
Caliente Mexican Martini from Chris Perez
Arugula, Ginger Beer and Tito’s Vodka from Natalie Paramore
White Port Rocca from Laura McCarley
Hibiscus Mint Sun Tea Cocktail from Katie Inglis
Lemon Syrup from Kate Payne
Italian Grapefruit Cocktail with a Texas Twist from Lindsay Robison
Spring Tonic from Katie Inglis
Local Savour Strawberry Mo-Daiquiri from Elizabeth Van Huffel
Avocado Margarita from Chris Perez
Coffee Liqueur from Christy Horton

Appetizers
Gravlax from Lindsay Bailey and Lauren Macaulay
Bora Bora Fireballs from Melissa Joulwan
Smoked Salmon Hush Puppies from Derrick Stomberg
Phyllo Cheese Triangles (Tiropites) from Tracy Blair-Nicolaou
Hemp Butter Bean Pâté from Tara Miko Grayless
Goat Cheese Stuffed Hatch Peppers from Joshua Kimbell
Empanadas with Turkey, Feta and Preserved Lemons from Kristina Wolter
Mushroom and Bacon Egg Rolls with Yuzu Sauce from Jen Daugherty
Japan Meets Morocco Roll from Jack Yang

Soups/Salads/Side Dishes
Gulf Shrimp and Corn Chowder from Kristi Willis
Caldo de Pescado from Heather Santos
Summer Soup from Kristin Vrana
Sorta Gumbo z’Herbes from Lisa Rawlinson
Natalie’s Get Better Chicken Soup from Joshua Kimbell
Strawberry Balsamic Spinach Salad from Jane Ko
Watermelon Salad with Gorgonzola from Natalie Paramore
Southwestern Salad with Seared Scallops from Kristin Sheppard
Sriracha Roasted Brussels Sprouts with Lemon Vinaigrette from Kathryn Hutchison
Horseradish Cheese Grits from Susan Stella Floyd
Pad Prik King from Jam Sanitchat
Damir’s Broccoli from Ryan Schierling and Julie Munroe
Coconut-Sriracha Cauliflower Rice from Brittanie Duncan
Zucchini Pancakes from Hilah Johnson
Grilled Lime-Paprika Broccoli from Jessica Meyer

Entrees
Chocolate Chili from Melissa Joulwan (!)
Creole Barbecue Shrimp from Margaret Christine Perkins
Beer Carne Guisada from Jennie Chen
Pork Cascabel Tacos from Heather Santos
Texas Coffee Ribs from Sommer Maxwell
Cactus Fruit-Glazed Tilapia from William Burdette
Sausage-Stuffed Quails from Meredith Bethune
Ancho Cherry-Raisin Glazed Pork Medallions with Toasted Almonds from Anna Ginsberg
Creamy Chipotle Sweet Potato and Quinoa Casserole from Mary Helen Leonard
Black Bean and Quinoa Burgers from Suzanna Cole
Rancher’s Pie from Kristin Sheppard
Rainbow Soba from Mary Helen Leonard
Sweet and Savory Goat Ragù from Meredith Bethune
Margherita Pizza from Michelann Quimby
Tiffany’s Fried Chicken from Tiffany Harelik
Baked Chicken on Bread (Musskhan) from Sahar Arafat-Ray
Persian Lamb Stew from Michelle Nezamabadi
Linguini and Clams from Addie Broyles
Bacon Corn Pesto Pasta from Lindsay Robison
Smokey Janes from Michelle Fandrich

Condiments/Canning
“For the Birds” Salsa from Rachel Matthews
Sweet Hot Mustard from David Ansel
Mom’s Green Chutney from Shefaly Ravula
Local Savour Hatch Chili Pepper & Cherry Salsa from Elizabeth Van Huffel
Hinkelhatz Criolla from Sommer Maxwell
Salsa Crema from Kristin Schell
Habanero Apricot-Infused Vinegar from Alex Lopez
Homemade HP Sauce from Lindsay Bailey and Lauren Macaulay

Desserts
Savory Peach Gorgonzola Galette from Margaret Christine Perkins
Creamy Lemon Blueberry Bars from Anna Ginsberg
Postpartum Cookies from Lisa Goddard
Dark Chocolate Mandel Bread from Amy Kritzer
Carrot Cake Bouchons from Shelley Lucas
Berry Blast-off Pops from Michelle Fandrich
Chocolate Sunshine Cake from Christy Horton
New Mexican Hot Chocolate Pie from Kristina Wolter
Avon Lady Citrus Squares from Rebecca Saltsman
Strawberry Rhubarb Pie from Shelley Lucas
Preston Spice Cupcakes with Cardamom Frosting from Tiffany Young, Antonio Delgado and Lindsay O’Neal
Ginger Cookies from Michelle Nezamabadi
Dreamsicle Tart from Monica Riese
Gaga’s Coffeecake from Addie Broyles
Texas Sheet Cake from Stacey Rider
Vegan Chocolate Peanut Butter Cookies from Kristin Vrana

Get your copy now!