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Revisiting 'Fast Food Nation,' the Book and Film
While the book came out in 2002 and the film in 2006, Fast Food Nation is still as relevant as ever. I checked out a film screening and Q&A with the film's director, Richard Linklater, and the book's author, Eric Schlosser. Many of the food policy issues are still unresolved.Serious Reads: The Town That Food Saved, by Ben Hewitt
The philosophy of local food is being encouraged by voices across the country, from urban centers to agrarian communities. But sometimes it seems as though despite all the talking, nobody is actually effecting the changes we'd all like to see. Ben Hewitt saw a spark in the town of Hardwick, Vermont that told him this pessimism was misplaced. In "The Town That Food Saved: How One Community Found Vitality in Local Food", he gets to know the town of Hardwick and profiles its role as a model of a functioning, sustainable local food economy.Good to Know
"My local Barnes and Noble will unwrap a cookbook so you can look at it. They rewrap it when you are done. I wouldn't buy a book like that sight unseen." —LearP, on Top Chef cookbooks...Anthony Bourdain on His Upcoming Book, 'Medium Raw'
More Bourdain for you today. The blog Grub Street talked to the man it's calling "the elder statesman of food" about Medium Raw, a Bloody Valentine to the World of Food and and the People Who Cook, his sequel to Kitchen Confidential: I guess I'm less interested in being cruel or malicious just for the sake of a laugh. I mean ... Sandra Lee is pretty low hanging fruit. On the other hand, one of the reasons I've been so unpleasant on the subject of Alice Waters is that I suspect she's right about most things—in principle, anyway. The disconnect between message and messenger seems to be what drives me batty. Hmm, mellowing with age? Maybe not. Bourdain says he...'Eat Me Daily' on Julie Powell's 'Cleaving'
Eat Me Daily's Paula Forbes says, "Cleaving is too intimate, too awkward, and too sexual, and I admit, there were times when I was embarrassed by her candor."...Weekend Book Giveaway: 'Extreme Cuisine'
[Photograph: Amazon.com] Cow udder, corn smut, fish sperm, sea worm, live octopus—these wouldn't appear on most people's dining tables, but somewhere out there, someone is eating these foods. Extreme Cuisine, the new book from Eddie Lin of extreme food blog Deep End Dining, profiles these and over 50 other delicacies from around the world, ranging from the "not scary, just fat-tastic" Bacon Explosion, to the beloved Marmite/Vegemite spread, to the sadistic dojo tofu. I found a few foods in this book that I genuinely enjoy (mm, sweetbreads), but plenty of others that make me feel squeamish (I'm sorry; I just can't do witchetty grub). Thanks to the good folks at Lonely Planet, we have five (5) copies of to give...Weekend Book Giveaway: 'Cake Wrecks'
[Image: Amazon] Is it possible for cakes to be so bad they're good? Yes, yes it is. And thanks to Jen Yates, we don't have to wait for a baby shower or bat mitzvah invitation to see them. Back in May of 2008, Yates started the blog Cake Wrecks, an online museum of badly-rendered Disney princesses, gratuitous quotation marks, carrot-riding babies, and other wrecky cake artwork by professional bakers. This week, the book version of the frosting debauchery, Cake Wrecks: When Professional Cakes Go Hilariously Wrong, went on sale and it's full of 75-percent never-before-seen material. Thanks to the good folks at Andrews McMeel Publishing, we have five (5) copies of to give away. All you have to do...Bacon as a Bookmark: More Common Than You'd Think
Photograph: The Argus I love this story from last week in The Argus, which mentions a British artist finding a slice of bacon left as a bookmark in a returned library book. I've used all manner of items as impromptu bookmarks over the years (yarn, movie tickets, bus passes, a dollar bill), but I don't think I've ever used a food item. And the disappointing thing is that, if this is the actual book-and-bacon combo, it's not even in a cookbook. (Then again, the way some of my most-used cookbooks look, I may have well used a slice of bacon to mark a favorite recipe.) The funny thing is that people do seem to use food as bookmarks. The...Cake Wrecks, The Book: An Interview with Creator Jen Yates
"The classic Wrecks are those that are misspelled, misunderstood, or trying way too hard to be creative." Since May of 2008, Jen Yates has been documenting moldy feet, pregnant bellies, and misplaced apostrophes spotted on cakes on her wildly popular blog Cake Wrecks. Very quickly, Jen has made a career out of ridiculous cakes. Her new blook (blog-turned-book?) Cake Wrecks: When Professional Cakes Go Hilariously Wrong comes out on October 1, and features a bunch of brand-new content. Yes, that means more creepy baby cakes! We chatted with Jen about the Cake Wrecks concept, what holidays are most wreckable, and more. So, let's start at the beginning. The Cake Wrecks creation story. It quite literally began with "The Cake That...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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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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