30 October 2006

Green Eggs and Ham Cookbook

Just published, Green Eggs and Ham Cookbook, and what a great idea for a cookbook! If you have kids, or grew up with Dr. Seuss, this sounds like a cookbook for you or as a great gift. More from Jessica's Biscuit:

"Ever wonder what green eggs and ham really taste like? They're yummy. And now everyone can whip up a batch for themselves using this fabulous cookbook. Filled with simple, scrumptious, wacky recipes for such foods as Cat in the Hat Pudding and Moose Juice and Schlopp, this unique cookbook will have the whole family hamming it up in the kitchen. Each recipe is accompanied by the original verse that inspired it, and the pages are laminated to protect against getting splatters of Sneetch Salad, Oobleck, and Solla Sollew Stew."

Green Eggs and Ham Cookbook
by Georganne Brennan and Dr. Seuss
October 2006
ISBN: 0679884408

Available online from Jessica's Biscuit and Barnes and Noble.

Recipe Redux: 1975: Dick Taeuber’s Cordial Pie - New York Times

Who has tried one of these "Cordial Pies"? Do you remember them?

"Calling it a cordial pie doesn’t quite capture its punch or proof. Booze pie would be more fitting. It’s not the kind of thing you want to serve for a children’s birthday party."

Here's an article from this Sunday's New York Times to remind you what they are:

Recipe Redux: 1975: Dick Taeuber’s Cordial Pie - New York Times

Photo: Tom Schierlitz

26 October 2006

On Top of Spaghetti...

This new publication, On Top of Spaghetti... is for two groups of epicures: those stalwart fans of Al Forno in Providence which have been around forever (both the restaurant and the customers); and for a larger group of food-lovers, pasta consmers. Jessica's Biscuit tells us more:

"On Top of Spaghetti... is an invitation to join Johanne Killeen and George Germon, the renowned chef-owners of Providence, Rhode Island's legendary restaurant Al Forno, on a sensory journey to pasta paradise.

No other food offers the unique, tangible, sensuous enjoyment of pasta. And with a few fresh ingredients, a little imagination, and a lot of love (for cooking and for each other), Johanne and George have been making pasta magic for years. Now, with On Top of Spaghetti . . . , they offer their experience cooking pasta in Italy, in their restaurant, and in their home kitchen. All of the lessons, the techniques, the secrets, and their special pasta affinity are on display for you to achieve perfect results for perfect pasta.

On Top of Spaghetti... is a versatile collection of recipes that proves the ingenuity of pasta. The chapters are devoted to pasta with vegetables, legumes, and herbs; tomato sauces; seafood; poultry, meat, and rabbit; and eggs and cheese as well as baked and fresh pastas, ravioli, and lasagne. You will find authentic dishes here, such as Ricotta Ravioli, Linguine with Classic Ligurian Pesto, and Pasta Shells with Spicy Sausage Red Sauce, as well as innovative new dishes such as Zucchini Flower Lasagne, Saffron-Sauced Pasta and Osso Buco, and the superspicy Spaghetti La Bomba.

In down-to-earth style, Johanne and George include a guide to specialty ingredients that add a whole new understanding to capers, anchovies, and pine nuts, as well as to traditional meats and cheeses-;prosciutto di Parma, prosciutto cotto, pancetta, Pecorino Romano, and Parmigiano-Reggiano, including instructions for making homemade ricotta-;that are essential to the true taste of Italian pasta. There is also a section devoted to helpful, sensible tips: why you should always reserve some of your pasta cooking water, which pasta dishes are better served without cheese, how to know when your spaghetti is perfectly al dente, and how to gauge portion size. Topping it all off are sixteen pages of luscious color photographs of the finished dishes.

For utterly simple, fun, fresh, and flavorful recipes that are perfect for a leisurely lunch, an elegant feast, or a midnight spaghetti snack, nothing tops On Top of Spaghetti..."

On Top of Spaghetti...
...Macaroni, Linguine, Penne, and Pasta of Every Kind
by Johanne Killeen, George Germon
Hardcover - 288 pages
October 2006
ISBN: 0060598735
Morrow Cookbooks

Available online from Jessica's Biscuit and Barnes and Noble.

22 October 2006

Picky eaters? Not these children - At Home Abroad - International Herald Tribune

"The hard part is when our friends from America, or even England, come to visit us there," added Coben, whose husband is American. "Their kids will often only eat 'white' food, or bangers and mash. I find it embarrassing to ask the chef at our local fish restaurant to make plain bowls of pasta for them."

Here's and article from the International Herald Tribune every American parent should read:

Picky eaters? Not these children - At Home Abroad - International Herald Tribune: "Katy Kinsolving, an American mother living in London and a former developer of family recipes for a magazine, believes picky eaters are a product of non-cooking parents."

Whole Grain Baking

I'm always promoting the use of whole grains in all types of food preparations and consumption, and I'm happy to see the publication of a new book by the people who make my favorite flour, King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains. Jessica's Biscuit provides some background:

Hang on to your pie plate--King Arthur Flour Whole Grain Baking will change the way every baker thinks about whole grains.

Forget what you know about whole grain baking. Instead, envision light, flaky croissants; airy cakes; moist brownies; dreamy piecrusts; and scrumptious cookies—all made with whole grains. This is what you get in King Arthur Flour Whole Grain Baking, a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries, and more by transforming dark and dense alchemy of whole baking into lively, flavorful, sweet, savory treats of all types.

King Arthur Flour Whole Grain Baking is a book that only the bakers at Arthur Flour could successfully complete, opening up the home baker's repertoire new flours, new flavors, and new categories of whole grain baked goods. It spills over with helpful tips, how-to illustrations, sidebars on history and lore, and a friendly voice that says to readers, "Come into the kitchen with me and let's bake." Thousands of hours were spent testing these recipes, making sure that each one met their high standards. The final result is more than 400 delicious, inviting, and foolproof recipes that have earned a place in King Art Flour Whole Grain Baking--the next generation whole grain cookbook.

King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains
by King Arthur Flour
ISBN: 0881507199
October 2006
Countryman Press

Available from Jessica's Biscuit and Barnes and Noble.

21 October 2006

Howstuffworks "How to Beat Heartburn: Tips and Guidelines"

Well, we promote many different foods and cuisines. Some are really good, some so-so. Either can cause heartburn. It seems, of course, that some of those favorites cause the most heartburn, because they are favorites, and you can't stay away from them. You can find ways to moderate or curtail foods that cause this problem. If it's a persistent problem, see your doctor.

Here is a good article on heartburn for more information:

Howstuffworks "How to Beat Heartburn: Tips and Guidelines"

19 October 2006

Opera Lover's Cookbook: Menus for Elegant Entertaining

Here is a new cookbook with a theme, which is often an engaging way to present themed recipes along with a subject that is dear to one's heart. Opera Lover's Cookbook: Menus for Elegant Entertaining covers two serious aspects of "entertaining". From Jessica's Biscuit:

"Great music and great food make an exhilarating duet. Taking her cues from the world’s most beloved operas, food diva Francine Segan has composed a cycle of menus that are sure to have your family and friends shouting, “Brava! Bravissima!”

Each chapter of Opera Lover’s Cookbook presents a culinary performance—an elegant five-course dinner, a brunch, a dessert party— scored to a particular operatic motif or keyed to the work of a renowned composer. Operas set in Spain—Carmen, Il Barbiere di Siviglia, Don Giovanni—are the exotic backdrop for a tapas fiesta. The far-flung locales of Puccini’s La Bohème, Madama Butterfly, Tosca, and Turandot inspire an eclectic international buffet. A rustic Italian dinner is orchestrated to the strains of Verdi’s Traviata. And Gilbert and Sullivan, of course, provide the overture for an English-style pub supper.

Sumptuously illustrated with photographs of featured dishes and lavish productions mounted by New York’s Metropolitan Opera Company, Opera Lover’s Cookbook also dispenses advice on home entertaining and on setting the scene with stunning table decor. Its more than 125 recipes include appetizers and hors d’oeuvres; soup, salad, fish, and pasta courses; main dishes; sweets; and thematic aperitif, cocktail, and after-dinner drinks."

Opera Lover's Cookbook: Menus for Elegant Entertaining
by Francine Segan
Hardcover - 224 pages
October 2006
ISBN: 1584795360
Stewart Tabori & Chang

Available online from Jessicas' Biscuit and Barnes and Noble.

17 October 2006

Fodor's Travel Wire | New York: Hotel Dining Gets Haute

To keep you up-to-date on New York City's changing restaurant scene, the hotel restaurant scene, here is a recent article from Fodor's on the newest eateries:

Fodor's Travel Wire | New York: Hotel Dining Gets Haute

For even more information on restaurants in NYC (and elsewhere), visit ZagatSurvey.

16 October 2006

Yachana Jungle Chocolate from The Rain Forest Site

We like to promote good causes by promoting other good causes. Huh? Well, if you buy Yachana Jungle Chocolate from The Rain Forest Site, you help farmers in Ecuador, and with your purchase help preserve a little bit of the world's rain forest:

The Rainforest Site will preserve 1145.0 sq. ft. of land for each box of Yachana Jungle Chocolate purchased. From the rainforest of Ecuador to your home -- prepare yourself for a unique chocolate experience! This is not processed chocolate with added ingredients! The cocoa beans are sun-dried, slow-roasted, coarsely cracked, and sweetened with a touch of fresh sugarcane juice.

Unlike processed chocolate that contains milk, butter, sugar, vanilla and other ingredients, Yachana Jungle Chocolate will not melt and has a long shelf-life. Just a few morsels in the palm of your hand are enough to satisfy the cravings of most chocolate lovers. Sprinkle them onto ice cream or yogurt, add them to baked goods, or just eat out of hand!

Yachana Gourmet pays farmers 200% to 300% above the local market price for their cacao. The Ecuadorian Government says that this project is a truly viable alternative in Ecuador to industries involved in the growing and trafficking of cocaine. Not only will you and your chocolate-loving friends love this new Jungle Chocolate's great taste, but you'll be making a positive difference in Ecuador! Fair Trade Federation certified.

The Rainforest Site

15 October 2006

Ode to Joy - New York Times; Joy of Cooking

It's nice when an article appears that reflects my views and aptly fits into my blog, as this one does in today's New York Times.

Hey, if someone writes so nicely about something, give them credit:

Ode to Joy - New York Times

The Joy of Cooking: 75th Anniversary Edition
by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker
Hardcover, 1152 pages
ISBN: 0743246268
Pub. Date: October 2006

The Joy of Cooking is available online at Barnes and Noble and Jessicas's Biscuit.

14 October 2006

Pots and Pans; Teflon

And so, the great Teflon debate continues. (See today's New York Times: "Teflon Is Great for Politicians, but Is It Safe for Regular People?")

Is it, or isn't it safe to use?

Well, as long as there is any question about the safety of Teflon in pots and pans, I don't use it. Actually, I rarely have. I tell people who use it, that their may concern must be cleaning and not cooking. You can't saute, brown or reduce properly in non-stick. And once there's a scratch, the pan should be thrown away.

I use two basic sets of pots and pans: a set of commercial hard-anondized Calphalon pots and pans, and additional mis-matched tri-ply stainless-teel Calphalon and All Clad cookware I purchased through the years. The commercial set is great for all cooking, but pot holders and/or mitts must be used, because the handles get hot. Both the All Clad and Calphalon are really nice to use, the handles do not get hot, and all cooking utensils can be used, although wood or nylon are recommended. I find the Calphalon with the advantage, as the handles are better designed for holding. And all of these are oven-proof, too. My favorite: my All Clad roaster. What a beauty (and an investment!). And it cleans more easily than any of my friends' stuff who insist on using non-stick junk.

All of the All Clad and Calphalon cookware clean with just a sponge if you first read the manufacturers' suggestions on the use of the cookware: "Hey, I know how to use a pan! Throw it on the flame and make believe you're Emeril!" Save the Teflon for the eggs or crepes, if you really must use it at all.

Visit the CHEFS web site to see all the items available from all the different cookware manufacturers. Remember, cookware like Calphalon and All Clad have lifetime warranties, and will almost certainly outlast you.

Now, what about the safety of Teflon-treated pillow protectors and mattress protectors? Do I really want to sleep on Teflon, too? I'll let someone else take on this question...

11 October 2006

Climbing the Mango Trees: A Memoir of a Childhood in India

An autobiography by Madhur Jaffrey, Climbing the Mango Trees: A Memoir of a Childhood in India, is our latest reading recommendation. Jessica's Biscuit provides a wonderful description of the publication:

"Today’s most highly regarded writer on Indian food gives us an enchanting memoir of her childhood in Delhi in an age and a society that has since disappeared.

Madhur (meaning “sweet as honey”) Jaffrey grew up in a large family compound where her grandfather often presided over dinners at which forty or more members of his extended family would savor together the wonderfully flavorful dishes that were forever imprinted on Madhur’s palate.

Climbing mango trees in the orchard, armed with a mixture of salt, pepper, ground chilies, and roasted cumin; picnicking in the Himalayan foothills on meatballs stuffed with raisins and mint and tucked into freshly baked pooris; sampling the heady flavors in the lunch boxes of Muslim friends; sneaking tastes of exotic street fare—these are the food memories Madhur Jaffrey draws on as a way of telling her story. Independent, sensitive, and ever curious, as a young girl she loved uncovering her family’s many-layered history, and she was deeply affected by their personal trials and by the devastating consequences of Partition, which ripped their world apart.

Climbing the Mango Trees is both an enormously appealing account of an unusual childhood and a testament to the power of food to evoke memory. And, at the end, this treasure of a book contains a secret ingredient--more than thirty family recipes recovered from Madhur’s childhood, which she now shares with us."

Climbing the Mango Trees: A Memoir of a Childhood in India
by Madhur Jaffrey
Hardcover - 320 pages
October 2006
ISBN: 140004295X
Alfred A. Knopf, Inc.

Available online from Jessica's Biscuit and Barnes and Noble.

10 October 2006

The New Greek Cuisine by Jim Botsacos, Judith Choate

Our newest featured food publication is The New Greek Cuisine, by Jim Botsacos, Judith Choate, Judith Choate (With). Jessicas' Biscuit gives us a brief taste:

"Before the Livanos family opened Molyvos they wanted to be sure their food hit all the right notes. So they hired gifted chef Jim Botsacos and took him on a tour of the Greek isles, spending many nights dining and cooking in Greek homes. Jim’s immersion in Greek cuisine and his own bistro-influenced sensibility made an immediate impression on New York restaurant critics, including Ruth Reichl, whose three-star rave thanked Molyvos for reminding her “how truly wonderful Greek food can be.”
Now, with The New Greek Cuisine, anyone can “go Greek” with flair.

While staying true to tradition, the recipes in The New Greek Cuisine bring everything to the next level by emphasizing ingredients and presentation and intensifying flavors. Home cooks can start small by learning to make marvelous mezes, including mussels with mint or a crustless leek and cheese pie. When it’s time to move on to entrees, there are plenty of tasty and satisfying options, from braised lamb shanks with orzo to plank-grilled prawns. Inventively simple sides such as roasted “cracked” potatoes with coriander and red wine, or comforting pastitsio, a Greek macaroni and cheese, could become new family favorites. And no Greek meal would be complete without desserts like semolina cake with yogurt and spoon sweets or easy pinwheel-shaped baklava.

Based on staples such as fish, whole grains, and olive oil, Greek food is not only healthy and delicious but offers a welcome break from other overexposed Mediterranean cuisines. And this richly illustrated cookbook by one of the new Greek’s most talented practitioners is the perfect way to discover its many delights."

The New Greek Cuisine
by Jim Botsacos, Judith Choate, Judith Choate (With)
Hardcover - 320 pages, Color Photographs
Published: October 2006
ISBN: 0767918754
Broadway Books

Available online from Jessica's Biscuit and Barnes and Noble.

The Global Gourmet - New York Times

I try not to repeat sources too often or after one another, but this is one that had to be :

"MUMBAI, INDIA Trishna, Birla Mansion, Sai Baba Marg, Fort; (91-22) 2270-3213.

This, I think, is the only truly remarkable restaurant I have ever discovered solely on the recommendation of a friend of a friend. Dubious, Betsey and I made our way there one night years ago and liked it so much that we went back 72 hours later. It was not the décor, which is shabby, or the service, which can be surly, and certainly not the menu, which is very nearly useless. It’s the food, stupid, the seafood."

Ah, this is fro the kind of list, "ten favorite favorite restaurants abroad", I really enjoy reading. Even more so because of the untimely way it had to be published, the death of its author, R.W. Apple. It's worth reading the whole list:

The Global Gourmet - New York Times

A Dangerous Fat and Its Risky Alternatives - New York Times

"In the United States, the National Academy of SciencesInstitute of Medicine has concluded that the optimal intake of trans fats is zero. Earlier this year, Dr. Walter Willett, a leading nutrition researcher, and his colleagues at Harvard University estimated that if artificially produced trans fats were removed from the American diet, up to 228,000 heart attacks could be prevented each year."

More on this important story we have been following appears in today's New York Times. To read the whole article:

A Dangerous Fat and Its Risky Alternatives - New York Times

09 October 2006


The best croissant I ever had (there are, of course, great differences) was in the Gare du Nord, in Paris, years ago. It was very early on a cold, damp, rainy morning, my first time in Paris. I was 18, and alone. Everything was gray, gray, gray. And I was kind of lost. And hungry. A little traveller's cafe was open and the smell of coffee was floating through the cold air. I ordered a cafe au lait (in a bowl) and pointed at what someone at a nearby table was eating -- I had never had a croissant. The combination was indescribable. I may say it was the best meal I've ever had in Paris. I may have had two or three cafes, and an equal number of croissants that early morning. And I've never had any as buttery and tasty.

Have you ever tried to make croissants? It is an education in patience and gives you an appreciation of what a really good croissant is. I won't even comment on what 90% of people think a croissant is. Wikipedia explains the basics of the tasty pastry:

"A croissant , (anglicised variously as IPA: /krə'sant/, /kwa'son/, etc.) is a butter-laden flaky French pastry, named for its distinctive crescent shape. Croissants are made of a leavened variant of puff pastry by layering yeast dough with butter and rolling and folding a few times in succession, then rolling.

The French are famous for their skill in making croissants. Making croissants by hand requires skill and patience (as one batch of croissants can take several days to complete), but the development of factory-made, frozen, pre-formed but unbaked dough has made them into a fast food which can be freshly baked by unskilled labor. Indeed, the croissanterie was explicitly a French response to American fast food. This innovation, along with the croissant's versatility and distinctive shape, has made it the best-known type of French pastry in much of the world...

...Croissant pastry can also be wrapped around almond paste or chocolate before it is baked (in the latter case, it becomes like pain au chocolat, which has a different, non crescent, shape), or sliced to admit sweet or savoury fillings. In France, croissants are generally sold without filling and eaten without added butter, and sometimes with almond filling. In the United States, sweet fillings or toppings are common, or warm croissants are filled with ham and cheese or feta cheese and spinach."

Several recipes for croissants can be found at the FoodNetwork.

08 October 2006

The Lee Bros. Cookbook: Stories and Recipes for Southerners and Would-be Southerners

The appearance of new cookbooks is as abundant as apples in the fall. We can only feature a few that appear to be especially worthy or strike our fancy. How about The Lee Bros. Cookbook: Stories and Recipes for Southerners and Would-be Southerners by Matt Lee, Ted Lee, for your consideration? This is what Jessica's Biscuit says about it:

"From the New York Times food writers who defended lard (see our blog on lard!) and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. The Lee Bros. Cookbook tells the story of the brothers' culinary coming-of-age in Charleston--how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style--simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live."

The Lee Bros. Cookbook: Stories and Recipes for Southerners and Would-be Southerners

by Matt Lee, Ted Lee
Hardcover; Illustrations and Color Photographs
October 2006
ISBN: 039305781X
W.W Norton

Available online from Jessica's Biscuit and Barnes and Noble.

04 October 2006


Mention tapioca to someone and the response is huh, boring. But it really is quite good. I prepared some plain recently, with a really good, real vanilla, and wow, it's more than the comfort dessert food I remembered. Satisfying, full taste. An article in today's Los Angeles Times, "Sensuous, with smooth new style", vindicates my feelings (uh, taste). But first Wikipedia explains what those little pearls are:

"Tapioca is an essentially flavourless starchy ingredient, or fecula, produced from treated and dried cassava (manioc) root and used in cooking. It is similar to sago and is commonly used to make a milky pudding similar to rice pudding. Purchased tapioca comprises many small white spheres each about 2 mm in diameter. These are not seeds, but rather reconstituted processed root. The processing concept is akin to the way that wheat is turned into pasta.

Tapioca is a word derived from the Tupi-Guarani language of Brazil (from tipi meaning residue or dregs and ok to squeeze out. This refers to the process through which cassava (Manihot esculenta) is made edible. [We should note, however, that as the word moved out of South America it came to refer to similar preparations made with other esculents: 'Tapioca' in Britain often refers to a rice pudding thickened with arrowroot, while in Asia the sap of the Sago palm is often part of its preparation]...

...The cassava plant can have either red or green branches. The toxin found in the root of the red-branched variant is less harmful to humans than the green-branched variety. Therefore, while the root of the red-branched variant can be consumed directly, the root of the green-branched variant requires treatment to remove the toxin.

It is processed into either fine dried flakes or, more commonly, small hard white spheres or "pearls" that are soaked before use. These spheres are a common ingredient in Southeast Asian desserts, in puddings such as tapioca pudding, and in Taiwanese drinks such as bubble tea where they provide a chewy contrast to the sweetness of the drink. Cassava flour (tapioca flour) is commonly used as a food thickener, and is also used as a binder in pharmaceutical tablets. In Malaysia, fried tapioca crisps are one of the many selections found in the local snack kacang putih....

In Brazilian cuisine, tapioca is a dessert made by combining tapioca with shredded coconut. The tapioca is stirred, drained through a sieve, fried into a tortilla shape, and sprinkled with coconut. It is then filled with your choice of either "doce" (sweet) or "salgado" (salty) ingredients. Choices range from chocolate, bananas with condensed milk, chocolate with bananas, to various forms of meats. The ending result is folded much like a Mexican taco and served warm."

Tapioca is available online at Shop Natural and Suttons Bay Trading Company.

03 October 2006

Baking: From My Home to Yours

We don't seem to feature many books on just baking, but Baking: From My Home to Yours by Dorie Greenspan, which has recently been published, deserves to be singled out. From Jessica's Biscuit:

"Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, "You write recipes just the way I do." Her recipe writing has won widespread praise for its literate curiosity and "patient but exuberant style." (One hard-boiled critic called it "a joy forever.") In Baking: From My Home to Yours, her masterwork, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker"s torch.

Even the most homey of the recipes are very special. Dorie"s favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a "wow" occasion. Pierre Hermé"s extraordinary lemon tart. The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook. And as if all of this weren"t more than enough, Dorie has appended a fascinating minibook, A Dessertmaker"s Glossary, with more than 100 entries, from why using one"s fingers is often best, to how to buy the finest butter, to how the bundt pan got its name.

Dorie Greenspan has written or cowritten eight cookbooks, including Baking with Julia, which won a James Beard Award and an IACP Award; Desserts by Pierre Hermé, which was named IACP Cookbook of the Year; and Chocolate Desserts by Pierre Hermé, which won the Gourmand World Cookbook Award for the best English-language cookbook. She created many recipes for The All-New Joy of Cooking and is a special correspondent for Bon Appétit, for which she writes the "Tools of the Trade" column."

Baking: From My Home to Yours
by Dorie Greenspan
Hardcover - 528 pages
August 2006
Color Photographs
ISBN: 0618443363
Houghton Mifflin, Inc.

Available online at Jessica's Biscuit and Barnes and Noble.

02 October 2006

Trans Fat Nation - New York Times

More on trans fat, an op-ed; this should be the start of a big movement in the food and restaurant industry (see our earlier blog):

Trans Fat Nation - New York Times

01 October 2006

‘The United States of Arugula’ - New York Times

Just published and reviewed in today's New York Times "First Chapters" is The United States of Arugula. I'll let you be the judge of the book after a reading at:

‘The United States of Arugula’ - New York Times: "‘The United States of Arugula’"

The United States of Arugula: How We Became a Gourmet Nation
by David Kamp
Hardcover - 304 pages
September 2006
ISBN: 0767915798
Broadway Books

The book is available online at Jessica's Biscuit and Barnes and Noble.