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Serious Reads: Lobsters Scream When You Boil Them, by Bruce Weinstein and Mark Scarbrough
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.Serious Reads: Don't Kill the Birthday Girl, by Sandra Beasley
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.The Serious Eats Book: On Sale November 1!
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.Serious Reads: Making Supper Safe, by Ben Hewitt
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.Weekend Book Giveaway: Okie Dokie Donuts: Open for Business!
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!Serious Reads: Four Kitchens, by Lauren Shockey
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.Food Blog Devoted to 'A Song of Ice and Fire' Fantasy Series
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.Serious Reads: Season to Taste, by Molly Birnbaum
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.Serious Reads: Fair Food, by Oran Hesterman
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.Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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