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Category Archives: Food for Thought
Food for Thought: Gastro Obscura
I have long appreciated the daily emails I get from Atlas Obscura, a website chronicling truly out-of-the-way travel experiences. The other day they reminded me they now have a food section, called Gastro Obscura, and it’s already at 500 posts. … Continue reading
Food for Thought: how NY Times’ Sam Sifton develops recipes
There’s a nice piece in this Sunday’s New York Times on how their food editor, Sam Sifton, develops recipes for home cooks. It describes a technique we have often used: harassing a chef till she reveals the secret, or at … Continue reading
Food for Thought: Omnivore Books
I’ve pretty much stopped buying new cookbooks in physical form. They’re hard to schlep around, inconvenient to refer to while you’re cooking, and it’s a tragedy when you splash hot grease on your favorite photo. My growing Kindle library is … Continue reading
Food for Thought: Ottolenghi on Kindle
The other day I discovered that Yotam Ottolenghi’s eponymous first book is just $2.99 in the Kindle edition. What a great deal! This book did not get the attention of his two subsequent books, Jerusalem and Plenty, but it’s loaded … Continue reading
Food for thought: How to evaluate a new cookbook
This was going to be a review and recommendation of Vegan: The Cookbook by Jean-Christian Jury. The book had received a glowing write up in the very uneven Saturday “Off Duty” section of the Wall Street Journal, and I was … Continue reading
Foor for Thought: My New Roots
I found my way to Sarah Britton’s My New Roots blog because Josey Baker credited her as the inspiration for his Adventure Bread. (She calls it the “Life-Changing Loaf of Bread”.) Britton is a nutritionist, originally from New York, who has … Continue reading
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Food for Thought: As American as Shoofly Pie
As American as Shoofly Pie is about half history and half recipes, making it a good introduction to Pennsylvania folkways from the leading authority. Wiliam Woyes Weaver has lived in the Pennsylvania Dutch region for much of his life so … Continue reading
Food for Thought: Making of a Chef
Making of a Chef is not a new book; it was first published in 1997 and I only became aware of it because of author Michael Ruhlman’s latest, Grocery. But it’s not outdated at all, other than the numbers quoted for … Continue reading
Food for Thought: Teff Love
I blundered on Kittee Berns’ Teff Love on Amazon while looking for injera recipes. I don’t think I have ever seen such glowing reviews for a book. I bought it, and committed to sourcing some of the ingredients like ajiwan … Continue reading