Saturday, Sep 23, 2017
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Cookbook face-off: Cougars vs. Utes

This article was printed today in the Daily Universe.  I will be on campus at BYU on August 19th from 4-6pm to sign books at the BYU Bookstore during Education Week.  Please come stop by and visit with me if you are in the area.

Photo is by Zac Williams from the Brigham Young University Cougars Cookbook reprinted with permission from Gibbs Smith.

Cookbook Faceoff: Cougars vs. Utes

By Amanda Taylor

The rivalry has made it to the kitchen. Thanks to two new cookbooks, Cougars and Utes alike can create themed snacks to support their team for the next big throw-down.
Jenny Stanger, a BYU graduate  used her many experiences at sporting events, camps and time as a student to compile the “Brigham Young University Cougars Cookbook” and “The University of Utah Utes Cookbook.”
“I have a very good memory for food, smells and tastes,” Stanger said. “It seems most of the BYU events I’ve been involved with have served similar food such as mint brownies, sugar cookies, sparkle punch or BYU Creamery ice cream.”
The food names are cleverly associated with familiar hotspots, foods or activities for each school.
“ ‘Y Mountain Trail Mix’ was inspired from many hot and sweaty hikes up ‘Y’ mountain,” Stanger said. “ ‘Holy War Hot Dogs’ were inspired by ‘J Dawgs’ on the corner of campus.”
In the Utes cookbook, the names range from “Rice Eccles Crispy Treats” to “Crunch the Cougars Nut Mix.”
Stanger, who has taught cooking classes throughout Utah, appeared as a guest host on several locally-based cooking shows, and is the author of “Fabulous Freezer Meals.”
“I will be doing a cook-off on ‘Good Things Utah’ with the hosts Angie and Nicea,” Stanger said. “Angie graduated from the University of Utah and Nicea from BYU. It is fun to be a part of the rivalry.”
Zac Williams, who didn’t attend either school, took the photos for the book. He said he tried not to take sides while shooting the cookbook.
“I do think the BYU recipes tend to taste a little sweeter, which is a nice perk as a food photographer,” Williams said. “I like all of the chocolate recipes, especially the ‘Famous Mint Brownies.’ I always try to use the real food that the recipes call for and not concoctions of strange ingredients just for the photography like most food stylists do.”
After creating and sampling each recipe, Williams did find one problem with the cookbooks.
“It was hard not to overeat during the shoot!” Williams said.
Stanger will sign copies of her books at the BYU Bookstore on Aug. 19 from 4-6 p.m.

The rivalry has made it to the kitchen. Thanks to two new cookbooks, Cougars and Utes alike can create themed snacks to support their team for the next big throw-down.
Jenny Stanger, a BYU graduate (who, as she said, bleeds blue) used her many experiences at sporting events, camps and time as a student to compile the “Brigham Young University Cougars Cookbook” and “The University of Utah Utes Cookbook.”
“I have a very good memory for food, smells and tastes,” Stanger said. “It seems most of the BYU events I’ve been involved with have served similar food such as mint brownies, sugar cookies, sparkle punch or BYU Creamery ice cream.”
The food names are cleverly associated with familiar hotspots, foods or activities for each school.
“ ‘Y Mountain Trail Mix’ was inspired from many hot and sweaty hikes up ‘Y’ mountain,” Stanger said. “ ‘Holy War Hot Dogs’ were inspired by ‘J Dawgs’ on the corner of campus.”
In the Utes cookbook, the names range from “Rice Eccles Crispy Treats” to “Crunch the Cougars Nut Mix.”
Stanger, who has taught cooking classes throughout Utah, appeared as a guest host on several locally-based cooking shows, and is the author of “Fabulous Freezer Meals.”
“I will be doing a cook-off on ‘Good Things Utah’ with the hosts Angie and Nicea,” Stanger said. “Angie graduated from the University of Utah and Nicea from BYU. It is fun to be a part of the rivalry.”
Zac Williams, who didn’t attend either school, took the photos for the book. He said he tried not to take sides while shooting the cookbook.
“I do think the BYU recipes tend to taste a little sweeter, which is a nice perk as a food photographer,” Williams said. “I like all of the chocolate recipes, especially the ‘Famous Mint Brownies.’ I always try to use the real food that the recipes call for and not concoctions of strange ingredients just for the photography like most food stylists do.”
After creating and sampling each recipe, Williams did find one problem with the cookbooks.
“It was hard not to overeat during the shoot!” Williams said.
Stanger will sign copies of her books at the BYU Bookstore on Aug. 19 from 4-6 p.m.

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