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Category Archives: Food for Thought
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 But it’s not outdated at all, other than the numbers quoted for … Continue reading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
Food for Thought: The Raw and the Cooked
I have been reading the wonderfully funny and insightful The Raw and the Cooked, a buffet of food articles by the late Jim Harrison. I first encountered this fine gentleman on Anthony Bourdain’s “Parts Unknown” where he was a cigarette … Continue reading
Food for Thought: Koreafornian Cooking
Koreafornian Cooking is the website of Tammy Quackenbush, a food writer and promoter based in San Francisco. It’s loaded with articles about the fusion of Korean and California culture through California kimchi makers, snack-of-the-month programs for hungry Korean expats and … Continue reading