Entries tagged with 'books'
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There's probably someone in your life who isn't old enough to benefit from new knives or an espresso machine. Make sure the little ones have delicious dreams after bedtime stories with these food-inspired childrens' books. They range from the classic (
Stone Soup, Strega Nona, and
The Carrot Seed) to the more recent (
A Little Pea, Pigeon Finds a Hot Dog, and
The Donut Chef).
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As a graduate of NYU's Food Studies program, one of the questions I hear the most is, "What jobs can you get after you graduate?" (The top question is probably, "So, is that like cooking school?" Answer: "No.") Food & Wine intern and NYU senior Kaitlyn Goalen seemed to have the same question, until she discovered the food career guide Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers by Irena Chalmers. After speaking to Chalmers, the main advice she came away with was to "find a niche," hers including chewing-gum taster and professional egg peeler. Considering my success (with a dash of pure luck) of getting a job at Serious Eats right after I graduated...
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Words by Ed Levine | Looking for a good post-Turkey Day laugh? Want to impress your wine geek friends at the same time? Well, do we have a book giveaway for you this holiday weekend. David Kamp (The United States of Arugula) and David Lynch (the sommelier, wine writer, and co-author of Vino Italiano: The Regional Wines of Italy) have joined forces to write The Wine Snob's Dictionary. The blurb on the cover tells all: "A nicely structured, lightly acidic (guide) to the baffling world of winespeak, from A to Z." We're giving away five (5) copies of this extremely amusing book. You won't want to be without it this holiday season. To win, tell us your favorite ridiculous winespeak...
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Words by Ed Levine | Just in time for the holidays and this week's Cook the Book giveaway comes Ina Garten's new book, Barefoot Contessa Back to Basics. I love Garten's books and recipes for three simple and satisfying reasons: 1. Her recipes always work 2. They're eminently doable 3. Boy, does the woman know delicious I also feel that Garten manages to empower home cooks in a thoroughly appealing and noncondescending fashion. Whenever I make one of her recipes, I'm supremely confident it's going to turn out well. For this week's recipes we chose dishes that are perfect for any kind of a holiday get-together, from a Thanksgiving feast to a casual cocktail party or potluck dinner with friends...
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The blog Eat Me Daily did some nice number play with Thomas Keller's new book, Under Pressure: Number of photographs of Thomas Keller that appear in Under Pressure, his new cookbook dedicated to the art of sous vide: 10 Number in which he is frowning: 7 Number in which he is smiling: 2 Number in which he is neither frowning nor smiling, but appears to be dancing the macarena: 1 (page 98) Year in which Keller says he began vacuum-packing food: 1986 Under Pressure is Keller's tome that delves into the world of sous vide cookery. And now, to spread the pain, I've got something after the jump for you....
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I don't know about you, but I'm not afraid to admit that I am befuddled by menus at certain Asian restaurants. To the rescue comes EGullet co-founder Steven A. Shaw's new book, Asian Dining Rules. I really like this book, as you can easily tell from my blurb (hey, it's my blurb, so it's not plagiarism to reprint it in its entirety): Whether you're a General Tso's chicken freak who has a hard time using chopsticks or an ultra-refined sushi aficionado looking for your next fugu fix, you're sure to find something informative, entertaining, and/or diverting in Shaw's book. Asian Dining Rules is refreshingly and suprisingly unsnobby, and a discerning must-read for any serious Asian food eater. Notice how I...
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From left: Sophie Dudemaine, Sirio Maccioni, Gwenaelle Ducasse, and Alain Ducasse. Photograph by Sara Jaye Weiss On Monday night, Serious Eats attended the launch party for Sophie Dudemaine's latest cookbook, Ducasse Made Simple. Dudemaine could best be described as the French equivalent of Rachael Ray. Bubbly and beloved, she is a French television personality and the unusually prolific author of 17 cookbooks. With each cookbook, she attempts to render the complicated into 45-minute recipes for fledgling home cooks. When asked why, of all French chefs, she chose to write an Alain Ducasse cookbook, she replied, "I listen to my viewers. I give them what they want." Asked what the 100 recipes chosen from Ducasse's Grand Livre de Cuisine had...
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Oh! There's a giant bar of chocolate on the Serious Eats conference table!...
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The first lady of Italian cooking is undoubtedly Marcella Hazan. Is there any serious eater who has not made something delicious from one of her books? I doubt it. I for one am partial to the pork-cooked-in-milk recipe (sooo good). Hazan has written what is apparently quite a controversial memoir, Amarcord: Marcella Remembers. According to the New York Times, Hazan doesn't shrink from calling out certain members of the food establishment. Thanks to the good folks at Gotham Books, we've got five (5) copies of this snappish, non-warm-and-fuzzy memoir to give away. Just tell us here in the comments of this post what your favorite Marcella Hazan recipe is. Contest will end and comments will close at noon ET, Monday,...
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Do you like video games, computer programming, and Star Wars? And cake? C'mon, geeks have to eat cake too. Geekcake is a blog reminding the sci-fi gamers who read Harry Potter and watch Jurassic Park while caring for ant farms, that some cakes exist just for them. Related Divorce Cakes Cake Wrecks Custom Cake From Wal-Mart...
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