Entries tagged with 'books'
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From cookbookjj.com Cocktail books, like cookbooks, tend to have a fairly short lifespan. While there are some on the shelf that are worn and stained from years of use, there are many others gathering dust, and that wind up in used bookstores and boxes at the Salvation Army after their relevance has waned and they no longer have anything tasty or novel to offer. In the category of mixology books that are not only kept, but collected and even treasured, are the books by Charles H. Baker, Jr., a writer and bon vivant who penned two sets of globe-trotting books in the 1930s, '40s, and '50s that focused on food and drink: the two-volume Gentleman’s Companion (1939), and a follow-up...
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The Obama Menu: Dining with Barack Obama: New book features food that Obama might have eaten. With numerous Alice Waters appearances throughout. [amazon.com, via EMD] California Blueberries: A list of farmers' markets and U-pick farms where you can find them. [LAT] Restaurants Cutting Lunch Prices: "There is no reason why anyone should spend more than $10 for lunch," says FoSE Zach Brooks. [Seattle Times] Weed Feed: Dandelion greens, purslane, stinging nettles showing up in supermarkets. [WSJ] Top Chef Masters: An interview with judge Jay Rayner. [The-Feedbag] Northern Thai Cuisine: The region's history and geography have played large role in its cooking style, with its heavy use of herbs and flowers and influences from bordering countries. [Reuters] Forged in Fire:...
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The day before I flew home from Seattle, I received an email from Tami Parr, author of the always-informative Pacific Northwest Cheese Project blog. She proudly announced the release of her first book, Artisan Cheese of the Pacific Northwest. Oh, man, did I wish I'd had this book before going to Seattle. Largely a guidebook to the small-scale cheese producers in Washington, Oregon, Idaho and British Columbia, the book is similar to Jeffrey Roberts' Atlas of American Cheese. It would be perfect for the intrepid agrotourist with a strong interest in cheese. For each producer profiled, Parr gives a brief one or two page summary, along with contact information, visitor information (if appropriate), and of course information about the cheeses...
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Food writer Michael Ruhlman's new book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking looks intriguing—and immensely useful. Instead of rote recipes, he teaches the reader to use ratios in cooking. From his blog post talking about the book: When you are dependent on recipes, you are a factory worker on the assembly line; when you possess ratios and basic technique, you own the company. With ratios (1:2:3 makes a basic cookie dough using 1 part sugar, 2 fat, 3 flour), you need only remember the proportion of ingredients, and from there you can improvise. You're freed from books, recipe cards, or print-outs. Or, as Ruhlman says about the 5:3 bread dough ratio (flour-to-water), "With this bread dough...
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In the April issue of Saveur, the editors write that the growing interest in well-honed cocktails has created a demand for classic bar manuals. In a piece titled “The Cocktail Chronicles” (hmmm, that sounds familiar...), Saveur’s editors note that this demand for rich sources of creative drink recipes has even affected that old, dusty standard found in every rec-room home bar: the Mr. Boston Official Bartender’s Guide. Mr. Boston’s familiar red-covered bar guides have been in circulation since 1935, and flipping through the pages of the old 1930s and '40s editions is a trip through the past. My 1946 edition has a color insert featuring 12 of the drinks that ruled the era, including the Manhattan, the Tom Collins, the...
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Eat Me Daily, with a thoughtful analysis of and picks for the James Beard Book Awards....
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My eating companion? Short stories by
Alice Munro or science-fiction. Fiction is an escape, and if I read the news I feel like I'm too grounded and businesslike for a luxurious meal alone. What about you?
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"Eat fewer animal products and more plants." Mark Bittman's motto for responsible eating is the heart of his new book, Food Matters: A Guide to Conscious Eating. A mix of recipes, philosophy, and how-to, Bittman reveals the hows and whys of his newfound lifestyle and diet. Think of Food Matters as a more realistic and solutions-oriented Michael Pollan-like book with lots of doable recipes thrown in for good measure. In typical Minimalist fashion, the collection of recipes spans the globe and includes a multitude of variations. Along with the recipes, there's also a month's worth of meal plans and a primer on stocking a Food Matters pantry to get you started. Despite its how-to nature, the book is neither stern...
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Eat Me Daily: "Much of the book is surprisingly unfocused, particularly early on, although it hits a pleasant stride when [Maria] Balinska is discussing the labor history of Jewish bakeries in New York. The light tone helps the narrow thematic focus, but I can't help but wonder who this book is intended for...."...
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The two subtitles to American Cheeses tell us a lot: "The Best Regional, Artisan, and Farmhouse Cheeses," and "Who Makes Them and Where to Find Them." Food consultant Clark Wolf has written an interesting book for anyone remotely interested in the birth and development of the American artisanal cheese movement. And thanks to the good folks at Simon & Schuster, we have four copies of this tangy read to give away. To win a copy, just tell us what your favorite kind of American artisanal cheese is here in the comments. —Ed Levine Contest will end and comments will close at 3 p.m. ET, Monday, January 12, 2009. One entry per community member. The standard Serious Eats contest rules apply....
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