By popular request -- raspberry tiramisu!

The popular and delicious Italian dessert called "tiramisu" means "pick me up" -- traditionally, it is made of savoiardi [ladyfingers] soaked in coffee and layered with mascarpone cream.

This twist on the traditional recipe is definitely a pick-me-up -- it was such a hit that The Book Cook is posting the recipe here. Enjoy! ==========================================
Giada de Laurentis's Raspberry Tiramisu

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1 cup seedless raspberry jam [The Book Cook recommends using 1- 1/2 cups jam]
6 [4 + 2] tablespoons orange liqueur (recommended: Grand Marnier)
1 pound mascarpone cheese, at room temperature
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1 cup whipping cream
1/4 cup sugar
1 teaspoon pure vanilla extract
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28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
Confectioners' sugar, for serving

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Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.

Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend.
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Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form.

Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten.
Fold the remaining whipped cream into the mascarpone mixture.
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Line the bottom of a 13 x 9 x 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers.
Spread half of the jam mixture over the ladyfingers.
Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries.

Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries.
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Cover and refrigerate at least 3 hours or overnight.

Dust with the confectioners' sugar and serve.
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Note from The Book Cook: If you like a bit of crunch in your ladyfingers, 3-5 hours is long enough to let it sit. If you prefer the traditional style, allow at least 8 hours for everything to soak into the ladyfingers.
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Thanks to Giada de Laurentis for sharing the original recipe at http://www.foodnetwork.com/recipes/giada-de-laurentiis/raspberry-tiramisu-recipe/index.html

Ciao tutti!

Join The Book Cook this Friday August 15th, 2008 as he prepares convenient, easy, and delicious Italian dishes, featuring recipes from Giada De Laurentis.

The Book Cook will whip up Giada's ever-popular spaghetti al limone, grilled shrimp (from Weber's Real Grilling), bruschetta, and of course tiramisu for a sweet finish.

Hope to see you this Friday at Borders, in the cooking lounge next to Seattle's Best Cafe. Come early for the best seat and the tastiest samples!

Borders Mission Bay [3rd @ King, across from ballpark]
Friday August 15th
12 noon - 3:00 pm.

The Glorious Fourth!

Join The Book Cook on the 4th of July as he celebrates Independence Day with burgers!
(what, no Freedom Fries?!)

Friday July 4th
12 noon
Only at Borders Mission Bay - on 3rd & King

Vegetarian Delights!

The Book Cook has just returned from ChichenItza and the Yucatan where he enjoyed eating cactus and great fresh prawns.

This week The Book Cook will be demonstrating and serving up delicious vegetarian and vegan cuisine, including selected recipes from:

Tofu Cookery, Veganomican, and This Can't Be Tofu.

Friday, May 16, 2008 starting at 12:00 noon.
At Borders - Mission Bay [3rd & King]

Hope to see you all there!

Randy, The Book Cook

Oooh-la-la!

It's April in Paris, and that's also the Borders Destination of the Month. Join the Book Cook to celebrate French cooking, with delectable samplings from French cookbooks: Bouchon by Thomas Keller, The Les Halles Cookbook by Anthony Bourdain, and Country Cooking of France by Ann Willan.

Menu surprises could include: Scrambled Eggs with Wild Mushrooms, Marinated Olives, Lentils Vinaigrette Tuna Nicoise and perhaps....Chocolate Mousse.

See you this Friday April 18th
12 noon - 3 pm
BORDERS Mission Bay (3rd & King)

Local and Lucious

No, we're not referring to the Book Cook :-) but to the many lucious local food products we enjoy in the Bay Area. This Friday, April 4th, the Book Cook demonstration will feature recipes from Mustards by Cindy Pawlcyn, The Farmers Market cookbook, and some books from Chronicle Books, our own hometown publisher.

The Book Cook will be cooking with all local products, fish, and produce and will be featuring McQuades Celtic Chutney, by the wonderful Alison McQuade!

See you this Friday April 4th
12 noon - 3 pm
BORDERS at 3rd & King

Cold Comfort

When the weather is chilly or your mood is low, what can better than cozy, creamy comfort food! The Book Cook shares some classic recipes from The Joy of Cooking this week, including fettucine Alfredo and macaroni and cheese. Yumm!

At BORDERS Mission Bay, Friday February 22nd, @ 12 noon - 2:30