Get our latest book recommendations, author news, and competitions right to your inbox.
Just Married and Cooking
200 Recipes for Living, Eating, and Entertaining Together
By Brooke Parkhurst and James Briscione
Table of Contents
About The Book
After the bells have chimed, the gifts have been opened, and the honeymoon suitcases have been unpacked, newlywed couples often find themselves wondering, “So, what’s for dinner?” That’s why chef James Briscione and his wife, writer Brooke Parkhurst, put together Just Married and Cooking—a guide to living, eating, and entertaining together.
Divided into two sections—“Life As We Know It” and “New Traditions”—Just Married and Cooking is full of valuable advice, easy-to-master techniques, time-saving secrets, and most important, recipes for delicious dishes. In “Life As We Know It,” Brooke and James offer over a hundred recipes for everyday eating. From delectable morning muffins to after-work appetizers and easy-to-prepare dinners, this section has everything young couples need for simple, healthy, and enticing eating. “New Traditions” contains nine menus to help newlyweds mark the special occasions in their new lives together: a glamorous birthday-girl dinner, a fresh and warm spring lunch, a derby-day party complete with a recipe for fail-proof mint juleps, and much more.
Including a wedding registry list, suggestions for how to keep a well-stocked pantry, a glossary of frequently used chef terms, and advice for how to plan ahead for easy entertaining, Just Married and Cooking is the cookbook newlywed couples everywhere will turn to time and again for recipes and help navigating the kitchen—whether they are cooking for a quiet
***
A delectable new cookbook featuring delicious recipes made with fresh, seasonal ingredients and accompanied by entertaining, informative tips and techniques. Brooke Parkhurst and James Briscione, the newlywed team that teaches popular couples cooking classes at New York’s Institute of Culinary Education and The Culinary Cooperative, navigate the difficulties of a small kitchen, budgetary restrictions, and limited time. Whether readers are looking to prepare everyday meals or special-occasion feasts, Just Married and Cooking is an appealing, practical lifestyle guide for cooking couples everywhere.
Divided into two sections—“Life As We Know It” and “New Traditions”—Just Married and Cooking is full of valuable advice, easy-to-master techniques, time-saving secrets, and most important, recipes for delicious dishes. In “Life As We Know It,” Brooke and James offer over a hundred recipes for everyday eating. From delectable morning muffins to after-work appetizers and easy-to-prepare dinners, this section has everything young couples need for simple, healthy, and enticing eating. “New Traditions” contains nine menus to help newlyweds mark the special occasions in their new lives together: a glamorous birthday-girl dinner, a fresh and warm spring lunch, a derby-day party complete with a recipe for fail-proof mint juleps, and much more.
Including a wedding registry list, suggestions for how to keep a well-stocked pantry, a glossary of frequently used chef terms, and advice for how to plan ahead for easy entertaining, Just Married and Cooking is the cookbook newlywed couples everywhere will turn to time and again for recipes and help navigating the kitchen—whether they are cooking for a quiet
***
A delectable new cookbook featuring delicious recipes made with fresh, seasonal ingredients and accompanied by entertaining, informative tips and techniques. Brooke Parkhurst and James Briscione, the newlywed team that teaches popular couples cooking classes at New York’s Institute of Culinary Education and The Culinary Cooperative, navigate the difficulties of a small kitchen, budgetary restrictions, and limited time. Whether readers are looking to prepare everyday meals or special-occasion feasts, Just Married and Cooking is an appealing, practical lifestyle guide for cooking couples everywhere.
About The Authors
Photo Credit: Colleen Duffley
Brooke Parkhurst: is an author, foodie, new mom and home cook. Her debut novel with recipes, Belle in the Big Apple (Scribner, 08’), features a small town Southern girl who moves to New York City in search of a career--and a good meal. Brooke currently pens an online food column, “Full Plate,” (think Carrie Bradshaw-turned-June Cleaver) for the New York Daily News. She has also hosted ABC’s internet and digital cable food series in addition to acting as the lifestyle/cooking correspondent for Conde Nast’s debut web network. Brooke has been featured on television and in such national and international media outlets as the BBC, Donny Deutsch, New York Times, New York Daily News and New York Post.
She and her chef husband, James Briscione, have been featured in The Knot and The Nest magazines as the “Newlywed Culinary Dream Team” (Oct-Dec issue, 09’). They currently teach couples cooking classes at New York City’s Institute of Culinary Education and at the artist’s studio, Studio B, in Alys Beach, Florida. Together, Brooke and James pen a couples cooking column for MyScoop Media.
Brooke, James and their 9 month-old daughter, Parker Lee, currently live and cook in Manhattan’s West Village.
Photograph by Colleen Duffley
James Briscione grew up with the foods of the South. In Birmingham, Alabama he cooked with James Beard award-winner Frank Stitt. Under Stitt’s tutelage, James learned to create refined Southern cuisine by selecting only the freshest local ingredients. At age 24, James became Chef de Cuisine at the famed Highlands Bar and Grill.
A move to New York City and to Restaurant Daniel came next. As a sous chef in the private dining room, James cooked for the international elite executing dinner parties to French, 4-star standards. James currently works as a chef-instructor at The Institute of Culinary Education.
Briscione and his wife, Brooke Parkhurst, who both hail from Pensacola, Florida, now write and cook together from their West Village apartment in New York City. Their first cookbook, Just Married and Cooking (Scribner ’11) will act as a cooking and lifestyle entertaining guide for the uninitiated, the newly married and kitchen challenged. He appeared on the first season of Food Network’s Chopped and walked away the champion. He returned to Chopped in Fall 2010 to compete in the champions tournament.
James has also been featured in on-line cooking segments for ABC News Now, delish.com and Conde Nast, as well as Martha Stewart Radio on Sirius.
Product Details
- Publisher: Scribner (May 10, 2011)
- Length: 336 pages
- ISBN13: 9781451625578
Raves and Reviews
Just Married & Cooking is an instant classic that every young couple should put on their gift registry. Yes, it’s a great collection of recipes, as easy as they are delicious and interesting. But more than that, it’s an owner’s manual for the heart of a household, as inspiring to (ahem) older couples as it is essential to newlyweds. And Brooke and James—just married, themselves—have written just the way they cook: with wit and warmth and unfussy Southern charm.
—Ted Allen, host of Food Network’s “Chopped”
"This scrumptious debut cookbook tackles the ins and outs of cooking as a couple. Real-life couple Daily News columnist Parkhurst (Belle in the Big City, 2008) and chef Briscione (winner of the Food Network series Chopped) reveal not just their own expertise but an endearing empathy for kitchen novices. Foodie anecdotes add spice, and there is even a splash of food history. But it is the authors' tricks-of-the-trade advice that adds most to this perfect Mint Julep of a book—and yes, that recipe is here, too. An exciting, essential volume that delivers on every front."
--Kirkus Reviews
"A great gift for newly engaged, married, and domestic partners."
--Publishers Weekly
Resources and Downloads
High Resolution Images
- Book Cover Image (jpg): Just Married and Cooking eBook 9781451625578
- Author Photo (jpg): Brooke Parkhurst Photo Credit: Colleen Duffley(46.8 MB)
Any use of an author photo must include its respective photo credit
- Author Photo (jpg): James Briscione Photograph by Colleen Duffley(46.8 MB)
Any use of an author photo must include its respective photo credit
