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.


04 December 2015

How to Satisfy the World’s Surging Appetite for Meat - WSJ

The race is on to breed better birds as chicken emerges as the protein of the masses

How to Satisfy the World’s Surging Appetite for Meat - WSJ



11 November 2015

The Pioneer Woman Cooks: Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper!



A recent publication and already a bestseller, The Pioneer Woman Cooks: Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! by Ree Drummond is...

"...For families juggling school, work, and a host of other time-consuming daily obligations, the idea of making dinner from scratch can be daunting. Ree Drummond makes it easy for families to make simple, scrumptious, homemade meals with minimum fuss and maximum enjoyment. The Pioneer Woman Cooks: Dinnertime! includes delicious, easy-to-make recipes for comfort classics, 16-minute meals, freezer-friendly food, as well as soups, main dish salads, and a favorite of her own family: breakfast for dinner.

The Pioneer Woman Cooks: Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper!

Hardcover – October 20, 2015

21 October 2015

Museum of Food and Drink Takes a Look at Flavor - The New York Times


'“What makes your favorite food so delicious?” the text on a large free-standing panel near the entrance asks. The one-word answer: “Chemicals.”

The word is deflating. It’s a little like being told that the human soul has a specific atomic weight. Chemicals? Yuck.'

Museum of Food and Drink Takes a Look at Flavor - The New York Times






19 September 2015

Food52/Genius Recipes: 100 Recipes That Will Change the Way You Cook


"Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They’re handed down by luminaries of the food world and become their legacies. And, once we’ve folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones."

Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook

by Kristen Miglore

  • Hardcover: 272 pages
  • Publisher: Ten Speed Press (April 7, 2015)
  • Language: English
  • ISBN-10: 1607747979
  • ISBN-13: 978-1607747970
  • Product Dimensions: 8.3 x 1.3 x 10.3 inches

Available online at Amazon.




15 September 2015

The Best Oatmeal Cookie Recipe We’ve Ever Tried - WSJ


"There’s more to life than chocolate-chip. Nutty and even nutritious, an oatmeal cookie done right is a joy. Here’s how, in a recipe from newly opened Sadelle’s, in Manhattan—to our minds, the one to beat."

The Best Oatmeal Cookie Recipe We’ve Ever Tried - WSJ





30 August 2015

What We Learn From Old Recipes - The New York Times



"Out with the old and in with the new! Or so the saying goes. But it often goes the opposite way for me: In a reading life full of recipes, I like old ones better. I didn’t realize how much, or why, until I recently started writing a book updating a hundred of them — mostly from the 20th century, but all with timeworn roots."

What We Learn From Old Recipes - The New York Times


06 August 2015

Off Duty: Summer Recipes - WSJ.com


"This is the season for no-sweat meals. Here’s our all-star collection of mains, sides, desserts and drinks to see you through your summertime barbecues, picnics and everyday dinners."

Off Duty: Summer Recipes - WSJ.com



28 June 2015

How to Eat on a Budget While Traveling - The New York Times


"Food and travel are inseparable these days, but how do you approach choosing a restaurant (or shack or stand or ambulant vendor) in a strange city?"

How to Eat on a Budget While Traveling - The New York Times


09 June 2015

Five Out-of-the-Way Art Spots With Out-of-This-World Food - WSJ

It may take a flight or a ferry ride to reach these off-the-beaten-path galleries, but with superb local eateries and well-curated art collections, they’re worth the detour:

Five Out-of-the-Way Art Spots With Out-of-This-World Food - WSJ





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




30 May 2015

The Connoisseur’s Way to Pair Food With Beer - WSJ


"Beer and food have long made a natural, if lowbrow, pair: unremarkable brews, functional (read: intoxication-abating) fare (burgers and brats, bar nuts and Buffalo wings). But many of today’s craft beers are as complex, as revered and, sometimes, as pricey as fine wines. They might even be served in delicate stemware. And so it’s no surprise that beer has moved in on wine’s domain, the white tablecloth."

The Connoisseur’s Way to Pair Food With Beer - WSJ






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




19 May 2015

Around the World of Food With Nine Photographers | TIME


"This year, nine internationally renowned photographers were asked to take visitors on a “journey around the world in pictures” to illustrate the Fair’s theme: Feeding the Planet, Energy for Life."

Around the World of Food With Nine Photographers | TIME





15 May 2015

7 Myths (and Truths) About Olive Oil - WSJ


"Why olive oil makes better muffins and a few other little-known facts about the good fat that’s even better than you think. Here are three recipes for cooking with olive oil, plus tips for buying and cooking with this versatile, healthy fat"

7 Myths (and Truths) About Olive Oil - WSJ






11 May 2015

How to Eat Healthy Meals at Restaurants - NYTimes.com


"Most meals at American restaurants aren’t healthy. They’re packed with processed food and enough calories to cover two or three sensible meals..."


How to Eat Healthy Meals at Restaurants - NYTimes.com






06 May 2015

A Mother’s Cookbook Shares More Than Recipes - NYTimes.com


"The worn pages of a cookbook have a unique ability to drill into a place where food memory mixes with love and loss. As our kitchen adventures increasingly get recorded in sleek digital files or even the fleeting history of a recipe search, beat-up cookbooks become more valuable, both personally and historically."

A Mother’s Cookbook Shares More Than Recipes - 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








02 May 2015

'Cook Your Butt Off!' With Rocco DiSpirito - NYTimes.com


Too good to be true? Well...

"Cardio Cooking is a uniquely engineered type of cooking formulated to help readers burn calories and lose weight while they cook." ...
Read more:

'Cook Your Butt Off!' With Rocco DiSpirito - NYTimes.com


Cook Your Butt Off!: Lose Up to a Pound a Day with Fat-Burning Foods and Gluten-Free Recipes 

Available online at AMAZON.








28 April 2015

On Food Labels, Calorie Miscounts - NYTimes.com


"The method most commonly used to assess the number of calories in foods is flawed, overestimating the energy provided to the body by proteins, nuts and foods high in fiber by as much as 25 percent, some nutrition experts say."

On Food Labels, Calorie Miscounts - NYTimes.com




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 

25 March 2015

In the Kitchen With Jackson Pollock




Soon to be released, and combining two of my favorite subjects, this publication is destimed to be the ultimate coffee table artbook/cookbook:

"Jackson Pollock the artist needs no introduction—but perhaps lesser known is Jackson Pollock the gardener, baker, and dinner-party host. From starters and entrees to side dishes, breads, and desserts, Dinner with Jackson Pollock features more than fifty recipes collected from handwritten pages scrawled by Jackson; his wife, artist Lee Krasner; his mother, Stella; or traded among their many friends in the town of Springs on Long Island, interspersed with Jackson s masterworks, still lifes of the Pollock-Krasner home, and beautiful photographs of each delectable recipe, plus delightful tales from Jackson and Lee s family and local friends, for a truly unique and insightful portrait of a great American artist."


Read more at THE NEW YORK TIMES:



In the Kitchen With Jackson Pollock



Dinner With Jackson Pollock: Recipes, Art & Nature 

by Robyn Lea (Author, Photographer), Francesca Pollock (Preface), Helen A. Harrison (Foreword)

  • Spiral-bound: 176 pages
  • Publisher: Assouline; Spi edition (March 31, 2015)
  • Language: English
  • ISBN-10: 1614284326
  • ISBN-13: 978-1614284321

Available online at Amazon.






18 March 2015

Do TV Cooking Shows Make Us Fat? : The Salt : NPR



I've often wondered about what foods are promoted, how they are presented, and more, all for the sake of ratings rather than for health and nutrition:

" 'Our main finding is that it seems that if you watch food television and then actually cook the recipes that you see, you're at risk for having a higher BMI [body mass index],' says study author Lizzy Pope, who's a researcher in nutrition and food science at the University of Vermont." Read more at:

Do TV Cooking Shows Make Us Fat? : The Salt : NPR




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




15 February 2015

A Measured Approach to Cooking - NYTimes.com



A wonderful article, worth the time reading.

"...the sociologist William Bruce Cameron put well: 'Not everything that can be counted counts, and not everything that counts can be counted.'”

A Measured Approach to Cooking - NYTimes.com






06 January 2015

Review: ‘Twelve Recipes’ by Cal Peternell - NYTimes.com


From The New York Times:

"Cal Peternell’s smart new cookbook, Twelve Recipes, recently published by HarperCollins, is one of the last type, a cookbook written for new cooks, for uncertain cooks, for good cooks looking for simple inspiration, for anyone wrestling with a New Year’s resolution to cook more and better. It arose from conversations that Mr. Peternell, a longtime chef at Chez Panisse in Berkeley, Calif., had with his oldest son as he headed off to college: a kitchen rat who had never learned to cook, who had merely seen it all happen around him, who needed to be taught how to shop, how to warm garlic in a pan, how to make a vinaigrette, how to braise."

Twelve Recipes
by Cal Peternell (Author)
Hardcover: 304 pages
Publisher: William Morrow Cookbooks (October 21, 2014)
Language: English
ISBN-10: 0062270303
ISBN-13: 978-0062270306
Product Dimensions: 7 x 1.1 x 9.1 inches

Available online from Amazon.