Regional & International
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Feed These People: Slam-Dunk Recipes for Your Crew
The debut cookbook from inspiring and hilarious New York Times bestselling author and beloved podcaster Jen Hatmaker, jam-packed with easy recipes, big flavors, and Southern wit.
With five children and a close-knit community of family and friends, bestselling author, podcaster, and inspirational speaker Jen Hatmaker has been sharing her love of cooking and food with her fans for years. Now she's compiled all her favorite sure-thing recipes into one personal and highly entertaining cookbook, including chapters like Food for Breakfast (or brunch so you can drink), Food for Your Picky Spouse or Spawn, and Food for When You Have No More Damns to Give. This is real food for real people, with recipes like:
Texas MigasGreen Chili Taco CupsRisotto with Whatever You HaveFriday Night Roast Chicken (on a Thursday)Peach Corn Cakes…and so much more!Paired with vibrant photography that's as bold and lively as Jen herself, all recipes are sure to please, written for ordinary home cooks, and infused with personal notes, asides, and stories in her candid and irreverent style.
With five children and a close-knit community of family and friends, bestselling author, podcaster, and inspirational speaker Jen Hatmaker has been sharing her love of cooking and food with her fans for years. Now she's compiled all her favorite sure-thing recipes into one personal and highly entertaining cookbook, including chapters like Food for Breakfast (or brunch so you can drink), Food for Your Picky Spouse or Spawn, and Food for When You Have No More Damns to Give. This is real food for real people, with recipes like:
Texas MigasGreen Chili Taco CupsRisotto with Whatever You HaveFriday Night Roast Chicken (on a Thursday)Peach Corn Cakes…and so much more!Paired with vibrant photography that's as bold and lively as Jen herself, all recipes are sure to please, written for ordinary home cooks, and infused with personal notes, asides, and stories in her candid and irreverent style.
Editorial Reviews
This book had me at homemade corn dogs. Give me a nostalgic and bready comfort food that serves a crowd, and I'm yours forever. I love this cookbook-it's both refreshing and real life. Through the stories and recipes that fill its pages, Jen reminds us that feeding the people we love shouldn't be one more thing to perfect or overdo. It's the food itself and the connection it creates that far outlasts what's on the menu. This book is just another extension of all the beautiful ways Jen shares her heart through her story, laughter, and now-luck for us-delicious recipes. - Joanna Gaines, co-founder, Magnolia
Jen's a real-life mom, a fantastic home cook, and a delightfully hilarious writer, so I already knew I was going to love her cookbook. But let me tell you... I didn't expect to fall in love with it the way I did! In a word: WOW. Every page is so bright and fun, so original and fresh, and the way she categorizes her delicious recipes is both clever and approachable. This cookbook is a serious treasure-a gift to anyone who has people to feed! - Ree Drummond, New York Times bestselling author of The Pioneer Woman Cooks
Feed These People reads like an invitation to Jen Hatmaker's front porch-cozy, dishy, and full of spice. Just when I think we're settling into truck stop grub (Fried mozzarella sticks! Avocado tacos!) she flips to vacation Bible school (Mushroom and Gruyère tartine! Honey mustard pecan-crusted salmon)-either way I'm singing hymns of praise and tying on my apron. - Jennifer Garner, actor, food lover, home cook
First of all, I love a home cook! I am one and I learned from the best, my mom, Gwen. Second, the food looks amazing, and I can't wait to dive in! Last and most important, I love the whole vibe of this family: the love, the laughter, the lessons, the honesty. It's a beautiful, real, snapshot into my friend Jen Hatmaker's life. Like the perfect dinner, you'll show up for the food, and you'll stay for the stories. Thanks for inviting me. Love, Trisha. - Trisha Yearwood, country music legend, host of Trisha's Southern Kitchen, and five-time cookbook author
Feed These People puts people first, and then gives them a fantastic meal-and I'm 100% here for it! Jen celebrates the people around our tables. Trust me, you want Jen's cookbook! - Melissa d'Arabian, author o...
Jen's a real-life mom, a fantastic home cook, and a delightfully hilarious writer, so I already knew I was going to love her cookbook. But let me tell you... I didn't expect to fall in love with it the way I did! In a word: WOW. Every page is so bright and fun, so original and fresh, and the way she categorizes her delicious recipes is both clever and approachable. This cookbook is a serious treasure-a gift to anyone who has people to feed! - Ree Drummond, New York Times bestselling author of The Pioneer Woman Cooks
Feed These People reads like an invitation to Jen Hatmaker's front porch-cozy, dishy, and full of spice. Just when I think we're settling into truck stop grub (Fried mozzarella sticks! Avocado tacos!) she flips to vacation Bible school (Mushroom and Gruyère tartine! Honey mustard pecan-crusted salmon)-either way I'm singing hymns of praise and tying on my apron. - Jennifer Garner, actor, food lover, home cook
First of all, I love a home cook! I am one and I learned from the best, my mom, Gwen. Second, the food looks amazing, and I can't wait to dive in! Last and most important, I love the whole vibe of this family: the love, the laughter, the lessons, the honesty. It's a beautiful, real, snapshot into my friend Jen Hatmaker's life. Like the perfect dinner, you'll show up for the food, and you'll stay for the stories. Thanks for inviting me. Love, Trisha. - Trisha Yearwood, country music legend, host of Trisha's Southern Kitchen, and five-time cookbook author
Feed These People puts people first, and then gives them a fantastic meal-and I'm 100% here for it! Jen celebrates the people around our tables. Trust me, you want Jen's cookbook! - Melissa d'Arabian, author o...
Readers Top Reviews
I'm reading this cookbook cover-to-cover. I've been reading Jen's books and posts for years, and of course I had to order this new one, even though I'm a disinterested cook. I like eating good food, but I get tired of cooking. But Jen said something near the beginning that's got me thinking: she DECIDED to love cooking. "To stop being resentful of kindergarteners, I decided to make the cooking hour delightful, so I asked myself, 'What do you love?' Well, I love wine. I love my music instead of listening to freaking Barney. I love these babies, but I love them in another room for a few hot minutes." And then she engineered a blissful hour for herself in the kitchen while she cooked. I think I should try that. Her recipe titles sound delicious and complicated, but then her descriptions are reassuring. Like, don't worry about this long, scary list of ingredients, because it's mostly in your spice cabinet. Or, I know this sounds weird and unnecessary, but it's important because reasons, and it's actually dead simple. Here's how. Each recipe is a conversation, as if we're in the kitchen and she's teaching us her tricks. Here's the first step, now while this bubbles, blend this other thing. See? No biggie. These are her real recipes that she makes for real crowds of teenagers, and they are full of those been-there, done-that mom tricks that we all use to make our lives work. I feel like I could do them, and maybe I might even want to. I'm so sick of cooking after all these years, but maybe I could change my mind and decide to love it, too. I like the look of those polenta breakfast bowls. Maybe I'll try those first. Or maybe the Gingerbread Dutch Baby will win and I'll make that first. So hard to choose!! And thank God, next time I go to a potluck, I'll have a few dishes to choose from. I never know what to take to parties, but now I have a pile of ideas. The categories are all my real-life categories! I laughed when I read Section 7: Food for When You Have No More Damns to Give. How did she know?!? She knows. This is why we love her.
phaess
Jen Hatmaker has thrown in a recipe here and there in her publications for years and it's wonderful that she finally put together a cookbook of her own. Coming from Jen, I knew that this would be much more than just a rote listing of recipes. It includes fun anecdotes and lively permissions for the home cook reader to take license with what works best for her/his family and what is in the pantry or refrigerator. I was hooked when I read the table of contents' chapter titles--so fun and honest ("Food for Your Picky Spouse or Spawn" :) ). The recipes are truly doable and great for a weeknight meals and weekend gatherings alike. I have read the cookbook through twice and have made eight recipes so far and my shopping list is prepped for more for the next few days. I'll finish up my review with comments on a few of the recipes. The following three I made for a brunch for friends and family earlier this week: Blueberry Almond French Toast Bake: I made it with the French Bread as called for, but I think mine was a smallish loaf and didn't seem like enough, so I used the Pepperidge Farm Brioche bread I happened to have on hand and toasted it a bit and used some of that. No one knew (until now, haha). I followed the rest of the recipe as given and everyone loved it, but I might try it with a different fruit (apples or raspberries or whatever I happen to have) next time, just to see how it tastes. Green Chile Taco Cups: I loved using the won ton wrappers as the base for this dish! It made them so light and crispy. This took more prep time than I anticipated (but not too long), but I think I was being a bit too picky with the way I was placing the won ton wrappers. I like how these can be customized with toppings for the individual tastes in the group, just like regular tacos. We had some leftover and I thought the microwave would make them not a good candidate for lunch the next day, but they held up well and we gobbled them up. Gingerbread Spice Dutch Baby: Sooooo easy. I don't mind whisking, but since I had a group of people to feed and timing is everything in those situations, I used my blender as suggested and then let it sit until I was ready to pop it in my preheated skillet and stick it in the oven. There is no sugar in this recipe and I was skeptical if my sweet-tooth self would love it, but I DID! I took my first bite without any maple syrup accompanying it and it was terrific! I'll make it again this fall season and I'll probably also try the suggested variations given. I made these for my husband and myself and will be making them again soon: Herb-Crusted Pork Tenderloin with Orange Honey Chipotle Glaze: SO EASY and SO FLAVORFUL! Next time I’ll make double to be sure to have plenty of leftovers to put in a sandwich or fritatta. Tom Kha Gai: I’ve eaten this many times in a variety o...
