The Top 5 Cookbooks You Should Own

Chef Brian shares the top 5 quintessential cookbooks in his collection.

Source: via DOUGH on Pinterest


1. The Escoffier Cookbook:
A Guide To The Fine Art Of French Cuisine 
by Auguste Escoffier
“Good food is the foundation of genuine happiness.”

Source: via DOUGH on Pinterest


2. Ma Gastronomie by Fernand Point
“There are many people who claim to be good cooks; just as there are many people who, after having repainted the garden gate, take themselves to be painters.”

Source: via DOUGH on Pinterest


3. La Methode by Jacques Pepin

Source: via DOUGH on Pinterest

4. La Technique by Jacques Pepin
“You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don’t cook the same way I did 40 years ago, but the technique remains. And that’s what the student needs to learn: the technique.”

Source: via DOUGH on Pinterest


5. The Way to Cook by Julia Child
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”

What are your top cookbooks?


A Chef’s Thanksgiving Feast

What does a chef prepare for his family’s Thanksgiving dinner? We asked Chef Brian to share his menu (and a recipe) with us for inspiration. This year, he’s going heavy on the proteins and opts for a non-traditional, yet seasonal homemade treat for dessert.

A twist on the traditional casserole: wild mushroom bread pudding.

  • Smoked Turkey– Gotta have turkey!
  • Ham– Who says turkey can’t share the spotlight?
  • Stuffed Shells– A family tradition that actually started from the Irish side of Brian’s family.
  • Brussel Sprouts– One of the most feared and hated vegetables has made a huge comeback.
  • Wild Mushroom + Leek Bread Pudding– Leeks are big this year on Thanksgiving menus. Scroll down for the recipe!
  • S’mores from Scratch– Homemade marshmallows, homemade graham crackers, the works! A fun, hands-on, family-friendly dessert.


yields one 13” x 13” baking pan

½ pound wild mushrooms
½ loaf rye bread
white part of 1 large leek
2 tablespoons butter for sweating
1/8 teaspoon nutmeg
caraway seeds
salt & pepper to taste
3 cups half-n-half
6 whole eggs
1/4 cup grated parmesan cheese

1. Slice the leeks and sweat in butter until soft.
2. Add the sliced mushrooms and continue to cook. Season well and let cool.
3. Mix the eggs with the half-n-half and cut the bread into small pieces.
4. In a large bowl, mix everything together and season with the spices and salt and pepper.
5. Pour the mixture into a buttered pan and cover with aluminum foil.
6. Bake for 30 minutes covered, then thirty minutes uncovered for a total of one hour at 350F.
7. Serve warm or let cool and cut pieces. Then reheat as needed in the microwave or oven



Design Our Little Free Library!

We’re very excited to announce our first big contest! We plan to build a Little Free Library filled with cookbooks and books about food to put in front of the market, and we are asking you to come up with the design!

little free library

This blank “canvas” awaits your artistic genius!

The winning design will be seen through to completion by DOUGH’s stellar construction/design crew
and displayed prominently on Merrimon Avenue filled with books for all to enjoy.
(And yes, there will be cookbooks!)

1st prize: The winner will also receive a $100 gift card to be used at DOUGH for food and/or cooking classes.

2nd prize: a $50 gift card.

3rd prize: a $25 gift card.

All entrants will receive a free DOUGH bowl scraper!

How It Works

  • Starting Tuesday, November 20, designers should scan and submit their sketches or graphic art via Facebook.
  • Designs must be received by Dec. 11 in order to be considered.
  • Submitted designs will be posted on Facebook for the public to vote on their favorite one.
  • A committee made up of DOUGH staff and a few select others will choose one winning design plus a second and third prize from the five entries that receive the most votes.
  • Winners will be announced on Facebook Sunday, Dec. 16!

Contest Guidelines

  • Use either The Basic* library design (seen above) for the basis of your design or feel free to think outside the library box! Either way, please remember we are working with a $300 budget. (This is a library box, not the Guggenheim.)
  • Keep DOUGH in mind when you design. We are a chef-driven market that will offer prepared foods, baked goods, a well-curated grocery as well as cooking classes.
  • Designer’s block? Look to the Little Free Library gallery for inspiration. Library designs will be posted on Facebook for everyone to vote on, so make sure your plan/sketch is easily understood. Entries should include a visual of what your finished library would look like along with 140 characters to describe your vision, process or any stand-out elements.
  • The public will have until Dec. 14 to vote on Facebook. That’s your chance to get the word out about your design and win votes! Learn more about Little Free Libraries here.
  • Questions? Email us here.
*Built of weather-resistant plywood with barn wood trim, the Basic Little Library is designed for you to finish or decorate. It can be checkered, polka-dotted or striped; decoupaged with retro recipe cards or embellished with oven knobs. You can paint a mural or make a collage. The whole point is to have the only one like it in the world—and you are the designer!


Making Chocolate Croissants From Scratch.

chocolate croissants

Up for a cooking challenge? This chocolate croissant recipe from Chef Brian takes some time, but is worth the wait!

Chocolate Croissants


1 tablespoon dry yeast
2 teaspoons salt
1 cup milk
2 oz sugar
3-4 C flour
8 oz butter
One 12 oz bag Semi-sweet chocolate chips

Egg wash: 2 egg yolks mixed with 2 tablespoons of water.


  • Boil the milk and let cool to 110 ° F.
  • Proof the yeast in ½ C of the milk with a pinch of sugar and a little flour.
  • Add the remaining milk and whisk in 1/2 C flour until smooth.
  • Whisk in the salt and sugar.
  • Add flour little by little until a smooth dough is formed.
  • Knead the dough then form into a ball.
  • Place in a greased bowl and let rise 2X its volume.
  • Punch down and place in fridge until cool, 5 hours to overnight.
  • Roll the dough 1/4” thick and pound the butter out between plastic wrap
  • half the size of the dough.
  • Put the butter on 1/2 the dough, fold the dough over, and seal the edges
  • with water.
  • Fold the dough in 3 as for a business letter.
  • Let rest in the fridge 45 minutes, then roll the dough to a rectangle, then
  • fold in 3 again.
  • Let rest 45 minutes, roll, then fold in 3 again.
  • Let the dough rest 1 hour, then roll to 1/4” thick.
  • Preheat the oven to 400° F.
  • But 16 rectangles 2” x 4”
  • Sprinkle some of the chocolate in the center.
  • Roll up the croissants seam side down, and then brush with egg wash.
  • Let rise on a parchment lined baking sheet until raised about double in
  • size.
  • Place in the 400° F. Immediately turn the oven down to 375° F and bake until puffed, about 15 minutes.

Talking Turkey.

Looking for a new way to bake your bird? Chef Brian shares his turkey breast recipe just in time for Thanksgiving.

turkey breast with spices

Breast of Turkey with Spices

1 large turkey breast
1/2 onion chopped
1 rib celery chopped
1 carrot chopped
1 bay leaf
1 sprig thyme
5 black peppercorns
parsley stems
4 cups chicken stock
1 T tomato paste
1/2 lb chicken bones or turkey carcass chopped into pieces
2 T olive oil
2 T butter
salt and pepper to taste

Spice Mix:

1 T coriander
1 T cumin
1 T cinnamon
1 T mace
1 T ginger
1 large pinch saffron

1. Pat the turkey breast with the spice mixture and a little salt and pepper.
2. Sauté in a deep pan over medium heat in a little olive oil and butter. turn over and cook the
other side. Remove to a roasting pan and cook in an oven at 375F until done 30-40
3. In the same pan, add the chopped vegetables, hebs and tomato paste and brown slightly
over medium heat. Add the chicken bones and color everything. Add a few spoonfuls of
the leftover spice mixture.
4. Add the chicken stock and bring to a boil. Turn down the heat and simmer until reduced by
5. Strain the sauce into a clean pot.
6. Remove the turkey from the oven and let rest 10 minutes. Meanwhile, bring the sauce to a
boil and whisk in the butter.
7. Slice the turkey and spoon the sauce over. Serve.

Get the play-by-play as Chef Brian walks you through the recipe in this video from WLOS’ Carolina Kitchen.

What are you serving for Thanksgiving?

Apple Upside Down Coffee Cake Recipe

As apple season wanes with the cold snaps hitting us, Chef Brian has a great recipe to incorporate the last of your fresh-picked fruit. Perfect to share with out-of-town guests for breakfast or after dinner!
Apple Upside Down Coffee Cake
Yields one 9-inch cake.
Paste and Topping
2-3 apples
1 ½ oz butter, room temp
1/3 cup sugar
1 teaspoon ground cinnamon
2 eggs
1 ½ cups all purpose flour
½ cup almond flour
4 ounces butter, room temp
1 cup brown sugar packed
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon rum
1 cup milk
Paste and Topping
  • Make a paste with butter, sugar, and cinnamon
  • Spread on bottom of pan
  • Arrange apples on top


  • Cream butter and sugar
  • Add eggs 1 x 1
  • Add flavorings
  • Add 1/3 sifted dry ingredients
  • Add ½ milk
  • Add 1/3 sifted dry ingredients
  • Add rest of milk
  • Add last 1/3 dry ingredients
  • Bake 350 for 45 to 50 minutes

Enter to Win: Taste of Home Cooking School Giveaway

We’ve signed on as sponsors for Asheville’s Holiday Taste of Home Cooking School and are giving away free tickets! Two free tickets, to be exact, to one lucky entrant. Enter to win and get more contest details here.

About Taste of Home Cooking School:

WHEN: Thursday, November 8th from 4pm to 8pm

WHERE: Crowne Plaza Expo Center

1 Resort Drive – Asheville, NC 28806

Taste of Home Cooking is America’s #1 cooking magazine and you will not want to miss the  HOLIDAY Taste of Home Cooking School coming to Asheville November 8th!

Enjoy an interactive expo from 4pm to 6pm with food sampling from some of Asheville’s best  local restaurants. You’ll be treated to wine tastings from Gallo Family Vineyards, chair massages from Massage Envy and fabulous prize giveaways all evening from our sponsors. Then at 6pm, our Culinary Specialist, Michelle Roberts, takes the stage showing off 10 winter Taste of Home recipes and cooking tips so you can become a rock star in your own kitchen.

More info at

Please stop by our table for taste of DOUGH!

See you there?


A Treat for Halloween: Pumpkin Doughnut Recipe

No flavor says fall like pumpkin. If you’re looking for a sweet to add to your Halloween party menu, try this pumpkin doughnut recipe. You can also bake the batter into muffins and bread! This easy recipe from Chef Brian is all treat, no tricks.

pumpkin donuts

Healthy donut– it’s not an oxymoron. Use this batter to make delicious (baked not fried) pumpkin donuts.

Pumpkin Batter

½  cup oil
1 cup pumpkin puree
2 eggs
½  cup water
1 ¾  cups all-purpose flour
1 ½  cups sugar
¾  tsp salt
1 t baking soda
1 ½ tsp  pumpkin pie spice
  • combine all wet
  • combine all dry
  • mix until just incorporated
  • pour into pans and bake at 350 until just done (15-18 minutes for donuts)
30 small donuts (baked in a donut pan)
20-24 muffins
3 small loaves
1 large loaf