Showing posts with label herbs and spices. Show all posts
Showing posts with label herbs and spices. Show all posts

22 March 2017

Her Memory Fading, Paula Wolfert Fights Back With Food - The New York Times


"Never mind that this is the woman who introduced tagines, Aleppo pepper and cassoulet to American kitchens, wrote nine cookbooks and once possessed a palate the food writer Ruth Reichl declared the best she’d ever encountered."

Her Memory Fading, Paula Wolfert Fights Back With Food - The New York Times


16 March 2017

Is Gascony the Most Delicious Corner of France? - The New York Times


"One sometimes hears Gascony referred to as “the other South of France” by boosterish types mindful of the immense popularity of Provence and the Côte d’Azur, which lie some 250 miles to the east. And to be sure, if you plant yourself on a restaurant “terrasse” on the main square of Auch (pronounced OWE-sh) — Gascony’s historical capital — in, say, late September, you might easily convince yourself you’re in Mediterranean France, what with the date palms and the nice-looking people in sunglasses sipping rosé and talking in the bouncy accent of the Midi."

Is Gascony the Most Delicious Corner of France? - The New York Times





04 March 2017

The most popular recipes in every state - SFGate



"Google Trends data collected between Jan. 26, 2016, and Jan. 26 of this year show the most popular recipe searches for every state. And while Floridians and Rhode Islanders love their chili, much of the rest of the nation craves sweets and baking instructions."

Read more:

The most popular recipes in every state - SFGate


06 February 2017

Binding the Nation in Its Love of Meatloaf - The New York Times



"...Propelled by their own Proustian meatloaf memories and leveraging their connections to politicians, chefs and other journalists, Mr. Bruni and Ms. Steinhauer have attempted the seemingly impossible: a comprehensive and compelling collection of 49 recipes for meatloaf..."


Binding the Nation in Its Love of Meatloaf - The New York Times

And more on the book:

"Frank Bruni and Jennifer Steinhauer share a passion for meatloaf and have been exchanging recipes via phone, email, text and instant message for decades. A MEATLOAF IN EVERY OVEN is their homage to a distinct tradition, with 50 killer recipes, from the best classic takes to riffs by world-famous chefs like Bobby Flay and Mario Batali; from Italian polpettone to Middle Eastern kibbe to curried bobotie; from the authors' own favorites to those of prominent politicians. Bruni and Steinhauer address all the controversies (Ketchup, or no? Sauté the veggies?) surrounding a dish that has legions of enthusiastic disciples and help you to troubleshoot so you never have to suffer a dry loaf again. "



A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes - from Mom's to Mario Batali's

Hardcover

by Frank Bruni (Author), Jennifer Steinhauer (Author), Marilyn Pollack Naron (Illustrator)

  • Hardcover: 272 pages
  • Publisher: Grand Central Life & Style (February 7, 2017)
  • Language: English
  • ISBN-10: 1455563056
  • ISBN-13: 978-1455563050
  • Product Dimensions: 6.2 x 1 x 8.2 inches

Available from Amazon.com











17 January 2017

Food as Medicine: It's Not Just a Fringe Idea Anymore : The Salt : NPR


..."Research on the power of food to treat or reverse disease is beginning to accumulate, but that doesn't mean diet alone is always the solution, or that every illness can benefit substantially from dietary changes. Nonetheless, physicians say they look at the cumulative data and a clear picture emerges: that the salt, sugar, fat and processed foods in the American diet contribute to the nation's high rates of obesity, diabetes and heart disease. According to the World Health Organization, 80 percent of deaths from heart disease and stroke are caused by high blood pressure, tobacco use, elevated cholesterol and low consumption of fruits and vegetables."...

Read more:

Food as Medicine: It's Not Just a Fringe Idea Anymore : The Salt : NPR




11 December 2016

Tourtière: A French-Canadian Christmas Carol - The New York Times


'...You can make a tourtière well or badly and still succeed in delivering a handsome and satisfying meal, a balm against the bleakness of winter. “I’ve never had a slice of tourtière and spoonful of ketchup and not liked it,” David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me recently. “I especially love a tourtière made by someone who can’t really cook. It’s honest.”'

Read more:

Tourtière: A French-Canadian Christmas Carol


06 December 2016

Christmas Comfort Classics Cookbook by Gooseberry Patch



Christmas Comfort Classics is filled with recipes for making your own holiday special. For a festive brunch, Country Club Eggs and Apricot-Almond Coffee Cake are sure to please. On snowy days, treat the kids to Gingerbread Pancakes and Christmas Cocoa. Warm 'em up at lunchtime with Lela's Beef & Vegetable Soup.

Christmas Comfort Classics Cookbook 

by Gooseberry Patch

  • Hardcover: 224 pages
  • Publisher: Gooseberry Patch; Spi edition (June 1, 2016)
  • Language: English
  • ISBN-10: 1620932008
  • ISBN-13: 978-1620932001
  • Product Dimensions: 7.3 x 0.8 x 9.3 inches

Available from Amazon.com


07 November 2016

The next hot trends in food - MarketWatch


"...Everybody knows standards change — fat was bad, for instance, until the big no-nos became carbs and gluten — and each time they do, a rash of new products appear that claim to be packed with good stuff and free of things that cause harm..."

The next hot trends in food - MarketWatch


30 August 2016

Savoring the Foods and Family Traditions of Summers Past - The New York Times


"Over the last few months, we’ve asked readers across the country to tell about their own summer food traditions, the kinds built over the years on vacations and reunions and long weekends eating outdoors." The New York Times

Savoring the Foods and Family Traditions of Summers Past - The New York Times




10 July 2016

Four Seasons, Lunch Spot for Manhattan’s Prime Movers, Moves On

"...Food historians now see it as the starting point for a series of trends that came to define American dining: the cult of freshness and organically grown ingredients, which Alice Waters embraced at Chez Panisse; the inventive interpretation of regional American dishes, which became known as New American cooking; the international blending of styles and ingredients, later described as fusion..."

Read more:

Four Seasons, Lunch Spot for Manhattan’s Prime Movers, Moves On






06 July 2016

Tarts: A Summer Getaway for the Chef - WSJ


...“You can take anything like turnip greens, spinach, mushrooms or heirloom tomatoes with a basil pesto and put them in a tart shell. Or, take some olive oil-poached tuna, chop it and lightly saute it and tuck it in the tart on top of some shaved zucchini.”...

Tarts: A Summer Getaway for the Chef - WSJ





13 June 2016

Osteria Francescana Is Named the World's Best Restaurant - Bloomberg


"The restaurants on the 2016 list were picked by a total of almost 1,000 members of the industry, including restaurateurs, chefs, writers and gourmets. The group is divided into 27 regional panels, each with 36 members. They are asked to choose their seven "best restaurant experiences"—it is not a laurel based on food alone. The ceremony took place at Cipriani Wall Street in downtown Manhattan—the first time it has taken place outside of London since its founding in 2002..."

Osteria Francescana Is Named the World's Best Restaurant - Bloomberg



11 June 2016

Food and the City: New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It



..."In Food and the City, Ina Yalof takes us on an insider’s journey into New York’s pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first cronut. Lenny Berk explains why Woody Allen’s mother would allow only him to slice her lox at Zabar’s."...

Food and the City: New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It

by Ina Yalof
  • Hardcover: 384 pages
  • Publisher: G.P. Putnam's Sons (May 31, 2016)
  • Language: English
  • ISBN-10: 0399168923
  • ISBN-13: 978-0399168925
  • Product Dimensions: 6.3 x 1.2 x 9.3 inches

Available at Amazon.com



27 March 2016

The Evolution of Canned Food and Drink In 38 Pictures


Where do those canned goods come from?

..."Canned food has its origins in the Napoleonic wars, where the French government recognized that finding a way to preserve food for their soldiers would be incredibly useful in the field. Rudimentary processes were put into place before the end of the war."...


The Evolution of Canned Food and Drink In 38 Pictures


25 January 2016

The Food Lab: Better Home Cooking Through Science


New York Times Bestseller: A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.

"... In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more..."


The Food Lab: Better Home Cooking Through Science

Hardcover

by J. Kenji López-Alt

  • Hardcover: 960 pages
  • Publisher: W. W. Norton & Company (September 21, 2015)
  • Language: English
  • ISBN-10: 0393081087
  • ISBN-13: 978-0393081084
  • Product Dimensions: 9 x 1.8 x 10.8 inches

Available at Amazon




16 December 2015

Cook Your Own Adventure: 11 Cookbooks For Kitchen Dreamers


"This year's cookbooks point to big dreams in the kitchen, and a kind of comfort with concepts once considered the province of professional cooks — ingredients from those last few shelves you haven't explored at your Asian grocery store, recipes that foreground umami flavors, make-at-home doughs for croissant and brioche, and, in a charming twist, recipes for chicken (that most unexotic of birds) that travel to every corner of the globe..."

Read more:

Cook Your Own Adventure: 11 Cookbooks For Kitchen Dreamers

Book available at AMAZON.com


08 December 2015

"Thug Kitchen Party Grub: For Social Motherf*ckers" by Thug Kitchen


From the duo behind New York Times bestseller, Thug Kitchen, comes the next installment of kick-ass recipes with a side of attitude. Thug Kitchen: Party Grub answers the question that they have heard most from their fans: How the hell are you supposed to eat healthy when you hang around with a bunch of assholes who couldn't care less about what they stuff in their face? The answer: You make a bomb-ass plant-based dish from Thug Kitchen. Featuring over 100 recipes for every occasion, Party Grub combines exciting, healthy food with easy-to-follow directions and damn entertaining commentary. 

Thug Kitchen Party Grub: For Social Motherf*ckers

Thug Kitchen (Author)
  • Hardcover: 256 pages
  • Publisher: Rodale Books (October 13, 2015)
  • Language: English
  • ISBN-10: 1623366321
  • ISBN-13: 978-1623366322
  • Product Dimensions: 7.7 x 1.1 x 9.2 inches

Available from Amazon.