Showing posts with label regional foods. Show all posts
Showing posts with label regional foods. Show all posts

17 February 2016

'No Place For Discontent': A History Of The Family Dinner In America : The Salt : NPR


"...Whether you feel warm and fuzzy or grit your teeth at the thought, the family dinner is an opportunity for familial communication that didn't always exist. As dining as a family became an institution in American life, it evolved from being a time for restraint to being a time for expression — an evolution visible in art and film..."


'No Place For Discontent': A History Of The Family Dinner In America : The Salt : NPR

16 February 2016

Is urban farming only for rich hipsters?


Is urban farming only for rich hipsters?"...For urban agriculture to move beyond serving a niche group of people and make a real impact on the global food system, it will have to engage a wider demographic..."

Read article at theguardian.com



















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


02 June 2015

World’s 50 Best Restaurants Announced Amid Criticism Over Voting - NYTimes.com


"El Celler de Can Roca in Spain was named the No. 1 restaurant, reclaiming its position from Noma in Copenhagen, which dropped to No. 3, its lowest ranking since 2009. Chef Dan Barber’s rustic idyll north of New York City, Blue Hill at Stone Barns, cracked the list at No. 49, while Central in Lima, Peru, entered the top 10 for the first time."

World’s 50 Best Restaurants Announced Amid Criticism Over Voting - NYTimes.com




29 May 2015

The 30 Best Restaurants in London Right Now, as Chosen by Top Chefs - Bloomberg Business


"Chefs dine out more than most of us, and they all have favorite restaurants (beyond their own). But where are they eating now? Which establishments have they enjoyed recently and which dishes did they like most?"

The 30 Best Restaurants in London Right Now, as Chosen by Top Chefs - Bloomberg Business






24 May 2015

Art for Food’s Sake at the Whitney Museum’s Untitled - NYTimes.com


..."While art and eating are both intensely sensual experiences, even in New York they only occasionally coincide. Untitled, the glassy restaurant from Danny Meyer (who not coincidentally also runs the Modern) in the recently opened Whitney Museum of American Art in Manhattan’s meatpacking district, is trying to establish a counter trend with an elegantly simple menu and stylish, sleek décor."

Art for Food’s Sake at the Whitney Museum’s Untitled - NYTimes.com




23 May 2015

Maureen Abood’s ‘Rose Water & Orange Blossoms’ Takes You to Lebanon - NYTimes.com


Lebanese cuisine, Ms. Abood said, “is extremely refined and very aromatic. You’ll find savory dishes laced with cinnamon and filled with herbs like parsley and mint. There’s a mix of bright flavors with lemon, there is richness from delicious butter toasted nuts, lamb, beef and chicken. And it’s healthy too, with chickpeas and bulgur and vegetables, and big salads with romaine and tomatoes and cucumbers. And plenty of yogurt to go with it all.”

Maureen Abood’s ‘Rose Water & Orange Blossoms’ Takes You to Lebanon - NYTimes.com




04 May 2015

James Beard’s Teriyaki Steak - WSJ

"As the James Beard Awards celebrate 25 years, the 20th-century American chef and food writer’s focus on fresh, simple ingredients has never been more pertinent. His terikayi steak recipe is a perfect example of the power of pared-down meals..."

James Beard’s Teriyaki Steak - WSJ








20 April 2015

What Food Porn Does to the Brain — The Atlantic



"Food porn is defined in part by the senses that it is a visual experience of something that other people can smell and taste. Food porn, as Amanda Simpson, the creator of the site Food Porn Daily, told The Daily Meal in 2010, is 'anything that makes me drool'—something that, at its best, should manufacture a desire that it can’t satisfy."

What Food Porn Does to the Brain — The Atlantic




05 April 2015

Marco Pierre White’s ‘White Heat’: A Game-Changer, Revisited - NYTimes.com


A cookbook by another name? Read on:

"It was the photographs in “White Heat” that put the book across. No cookbook had looked like this one. The book’s photographer, Bob Carlos Clarke, shot Mr. White’s kitchen at Harvey’s, which opened in 1987, as if it were a war zone. The black-and-white photos were filled with blood, with cigarettes dangling from lips and with rattled, unshaven young men who appeared to be on a mission up the Congo."

Continue reading at The New York Times:

Marco Pierre White’s ‘White Heat’: A Game-Changer, Revisited

White Heat 25

Hardcover – April 7, 2015

29 March 2015

The World's Healthiest Foods: Essential Guide for the Healthiest Way of Eating, by George Mateljan


A remarkable publication, the second edition available soon, is a must-have tome for any serious foodie, nutrition enthusiast, or trivia buff. With 880 pages, it will serve to answer almost any question you have on food, nutrition and health.

"This book answers the question about what to eat to keep you healthy. It focuses on the World's Healthiest Foods, 100 delicious foods that are nutrient-rich, providing the maximum number of nutrients for the least amount of calories. The book is an inspiration not only for those who want to achieve vibrant health and energy but for those who also want a healthier way to lose weight by making the World's Healthiest Foods the foundation of their Healthiest Way of Eating. The World's Healthiest Foods are among the most flavorful foods in the world-so you can now eat healthier without sacrificing taste! This book provides innovative new ways to maximize the nutritional value of the World's Healthiest Foods while minimizing preparation time through quick and easy recipes that anyone can make. Most recipes take 7 minutes or less to prepare!"

The World's Healthiest Foods: Essential Guide for the Healthiest Way of Eating 

Paperback – May 1, 2007

by George Mateljan 

10 March 2015

“Kids Cook French: Les Enfants Cuisinent à la Française” by Claudine Pépin


Recently published, a new childrens' cookbook from the daughter of a well-know author and chef (Jacques Pepin, of course), Kids Cook French: Les Enfants Cuisinent à la Française by Claudine Pépin, for those precocious kids who are or might be serious about food and food preparation. From The New York Times:

"Claudine Pépin came to cooking naturally; her father is the chef and teacher Jacques Pépin. In this concise, elegant cookbook for children — written in English and French, and illustrated by Mr. Pépin — she does not cook down to youngsters. The recipes are simple but serious and go well beyond kid food..."

Kids Cook French: Les Enfants Cuisinent à la Française
by Claudine Pépin
  • Hardcover: 96 pages
  • Publisher: Quarry Books; Bilingual edition (March 1, 2015)
  • Language: English
  • ISBN-10: 159253953X
  • ISBN-13: 978-1592539536
  • Product Dimensions: 8.6 x 0.5 x 10 inches

Available online at Amazon.com






02 March 2015

What Are You Hungry For?: The Chopra Solution to Permanent Weight Loss, Well-Being, and Lightness of Soul



Recently released, a publication that goes beyond being a guide for weight loss:

"What are you hungry for? Food? Love? Self-esteem?  Peace? In this manual for "higher health," based on the latest findings in both mainstream and alternative medicine, Deepak Chopra creates a vision of weight loss based on a deeper awareness of why people overeat - because they are trying to find satisfaction and wind up using food as a substitute for real fulfillment..."

What Are You Hungry For?: The Chopra Solution to Permanent Weight Loss, Well-Being, and Lightness of Soul 
by Deepak Chopra
  • Paperback: 304 pages
  • Publisher: Harmony (December 30, 2014)
  • Language: English
  • ISBN-10: 0770437230
  • ISBN-13: 978-0770437237

Available online at Amazon.com




10 December 2014

Best Cookbooks Of 2014 Offer Tastes And Tales From Around The Globe : NPR


From NPR:

"2014 was a year for faraway cuisines to take up residence in U.S. kitchens — cookbook authors cast their nets for flavors from Paris, the Middle East and Southeast Asia; from the ancient spice routes and every point in between."

Best Cookbooks Of 2014 Offer Tastes And Tales From Around The Globe : NPR

Cookbooks available at Amazon.












30 November 2014

How to Cook Everything Fast: A Better Way to Cook Great Food




In a rush during the holidays and  want to make a tasty meal fast?

Or know someone who should know how to make great food quick?

Mark Bittman's newest cookbook (and more) may be your solution:

"How to Cook Everything Fast is a book of kitchen innovations. Time management— the essential principle of fast cooking— is woven into revolutionary recipes that do the thinking for you. You’ll learn how to take advantage of downtime to prepare vegetables while a soup simmers or toast croutons while whisking a dressing. Just cook as you read—and let the recipes guide you quickly and easily toward a delicious result..."

How to Cook Everything Fast: A Better Way to Cook Great Food
by Mark Bittman
Hardcover: 1056 pages
Publisher: Houghton Mifflin Harcourt; 2 edition (October 7, 2014)
Language: English
ISBN-10: 0470936304
ISBN-13: 978-0470936306
Product Dimensions: 8 x 2.4 x 9 inches

Available online at Amazon.


18 November 2014

Thanksgiving Recipes Across the United States - NYTimes.com

From The New York Times:

"We’ve scoured the nation for recipes that evoke each of the 50 states (and D.C. and Puerto Rico). These are our picks for the feast. Dig in, then tell us yours."

Thanksgiving Recipes Across the United States - NYTimes.com







08 November 2014

A Visit to the Kitchen of Legendary Cookbook Editor Judith Jones - WSJ - WSJ


As an editor, Judith Jones introduced the world to food legends like Julia Child, James Beard and Marcella Hazan. Here she shares a recipe from her latest book, ‘Love Me, Feed Me,’ a collection of dishes you can share with your dog..."


A Visit to the Kitchen of Legendary Cookbook Editor Judith Jones - WSJ - WSJ