Entries tagged with 'books'
Page 3 of 19
Food lovers may spend hours mulling over the contents of their dinners, or angling a camera at their favorite pizza slice just right. But it's not often we give much thought to the words we use to describe our food. I'm not talking about flowery adjectives—what about the very names of foods themselves? In her new book,
Words to Eat By: Five Foods and the Culinary History of the English Language, English professor Ina Lipkowitz explores the linguistic history of meat, bread, leeks, apples, and milk. She explores the origins of these words, their changing connotations over time, and what they have come to represent today.
Continue reading »
We've all been told lies about cooking. Despite their best intentions (and great recipes), your grandma, Ina Garten, and know-it-all foodie friend sometimes don't have the faintest clue whether the advice they're bestowing is scientific truth or old wives' tale. Personally, I raise an eyebrow to any "rule" told to me in the kitchen, as I believe strongly in the merits of invention and a care-free mood over the stove. So I was very glad to read the science- and fact-based
Lobsters Scream When You Boil Them, and 100 Other Myths About Food And Cooking by cookbook duo Bruce Weinstein and Mark Scarbrough.
Continue reading »
Of the things I am thankful for in life, one is that I have no allergies—no tree pollen, peanuts, shellfish, or dairy products can get me down. But over 60 million Americans are affected by one or more severe allergies, and it seems fair to say that few are affected as much as
Sandra Beasley. Beasley has lived her life with over a dozen sensitivities, and accompanying hardships at social occasions, in school, while traveling, and in basically every facet of her daily life. She tells her stories of growing up and living with multiple allergies in her light-hearted memoir,
Don't Kill the Birthday Girl: Tales from an Allergic Life.
Continue reading »
On the Serious Eats calendar, you'll see a big, fat star on November 1st. Why? That's when the Serious Eats book comes out—and we can't
wait to share it with all of you.
Continue reading »
Issues of food safety have been making headlines in the past few years. From peanut butter to spinach, eggs to sprouts, it seems that even the most mundane and highly-processed foods can lead to widespread sickness due to food-borne bacteria. In such an atmosphere, it's easy to feel overwhelmed and uninformed about where our food comes from. Writer
Ben Hewitt seeks to demystify how exactly food can make us sick, and the ways we can address this problem, in his new book
Making Supper Safe: One Man's Quest to Learn the Truth About Food Safety.
Continue reading »
Recently released children's graphic novel
Okie Dokie Donuts: Open for Business! by illustrator
Chris Eliopoulos tells the story of a hard working doughnut shop owner who gets a little (un)help from a doughnut-making robot. Through Eliopoulos's wacky and dynamic illustrations, we find out that robots, as seemingly technologically advanced as they may be, can't compare to the skills of a doughnut-loving human. Score one for humans!
Continue reading »
Culinary school students may enroll with dreams of their own kitchens and maybe a television show, but upon graduation they face the tough reality of restaurant cooking.
Lauren Shockey, a Chicago University graduate who decided to pursue a culinary education at the French Culinary Institute, embraced the opportunities that were presented to her after receiving her degree. She set out on a world tour of four acclaimed restaurants, training in very different cuisines and in very different atmospheres. She shares her experiences in
Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris.
Continue reading »
Does
A Game of Thrones make you hungry? Find yourself craving fig-stuffed heron, cold egg lime soup, and the other tasties found in Westeros? SE reader
Adam did, so he's decided to cook every single dish mentioned and described in the whole fantasy series
A Song of Ice and Fire series by George R. R. Martin. "Think of it as a medieval version of The Julie/Julia Project with a little Alton Brown on the side," he says of his new blog.
Continue reading »
It's well-known that our senses of smell and taste are intricately tied. A whiff of freshly baked bread or caramelized nuts will start us drooling; holding your nose while eating jelly beans renders the flavors indistinguishable. Cooks know better than anyone the importance of smelling and tasting your food to best understand it. Aspiring chef
Molly Birnbaum relished in the sensory experiences of the kitchen, until a car accident in her early twenties wiped out her sense of smell. She explores the emotional and physical consequences of her accident in her memoir
Season to Taste: How I Lost My Sense of Smell and Found My Way.
Continue reading »
Food advocate and professor
Oran Hesterman's new book
Fair Food: Growing a Healthy, Sustainable Food System for All covers a lot of bases. Food justice, food safety, accessibility, quality—all of these fundamental issues are wrapped up in the solutions that Hesterman highlights. He breaks the book up into three parts: problems, solutions, and how to get involved.
Continue reading »