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Serious Reads: Words to Eat By, by Ina Lipkowitz
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.Serious Reads: Lunch in Paris, by Elizabeth Bard
To Americans, Paris is a highly romanticized city. The winding cobblestone streets, the lilting language, the open-air markets and historical sites—many feel drawn to such an ancient and beautiful place. But vacationing in Paris or studying abroad in its universities is an altogether different experience from uprooting one's American life and moving to France for the foreseeable future. American journalist Elizabeth Bard did just that, in pursuit of love and a fresh start in her career. She recounts the surprising difficulties, and many joys, of moving to France in Lunch in Paris: A Love Story, with Recipes.Serious Reads: Beaten, Seared, and Sauced by Jonathan Dixon
From Anthony Bourdain's Kitchen Confidential to Grant Achatz's Life, on the Line, the past several years have seen the release of dozens of chef memoirs. The books often follow a similar path—reflections on the vulgarity and heat of a busy kitchen, stories of sliced fingers and being deep in the weeds. I wasn't expecting anything different upon opening Jonathan Dixon's recently released Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America. But his story takes a different track.Serious Reads: Free for All, by Janet Poppendieck
The National School Lunch Program is a hot topic, particularly now that Michelle Obama and celebrity chefs are drawing media attention to improving school food. Sociology professor and food scholar Janet Poppendieck researched the program and its role in children's health, the national economy, and the national conversation surrounding nutrition programs for her book Free for All: Fixing School Food in America.Serious Reads: Blood, Bones, and Butter by Gabrielle Hamilton
In an era of foams, squeeze-bottle plating, and miniature courses, some chefs have staunchly stood by their comfortable, hearty menus. Gabrielle Hamilton, the chef/owner behind Prune restaurant in New York City, is just such a real-food advocate. A glance at her restaurant's menu reveals pancakes, lamb chops, collard greens, and a variety of other delicious, accessible plates. Her new memoir, Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef, details how she went from coddled child to college dropout to writer and finally to excellent chef—all by the age of 35. Hers is a story of disappointment, growth, success, and the power of food to transform even the most troubling life.Serious Reads: America the Edible, by Adam Richman
All Travel Channel junkies are familiar with the big grin and bigger appetite of television host Adam Richman. On Man v. Food, the actor-turned-TV-star takes on food challenges across the country. There's nothing too spicy, too sweet, too enormous for Richman's adventurous tastes. In a new book, America the Edible: My Hungry History, from Sea to Dining Sea, he tracks decades of his own food travels across the United States, peppering his tales with recipes and photos.Serious Reads: Sandwich, by Bee Wilson
I was intrigued by Sandwich because of its subject matter—omnipresent and unassuming. The humble PB & J fueled me through most of elementary school, and my love of anything between slices of good bread has perpetuated. But what of this "global history" of the sandwich? I'd never given much thought to the cross-cultural elements of the dish. This book provides a look at the sandwich's origins and its interpretation across centuries and geographic boundaries.Serious Reads: An Apple a Day, by Joe Schwarcz
In his book An Apple a Day: The Myths, Misconceptions, and Truths about the Food We Eat, Schwarcz examines the science and fallacy behind most of the foods and additives that allegedly improve or ruin our diets.Boston: Island Creek Oyster Bar Comes to Kenmore Square
After working with Barbara Lynch at No.9 Park and B&G Oysters, Proprietor Garrett Harker set new standards for hospitality and casual dining in the Boston dining scene with Eastern Standard, his flagship restaurants in the heart of Kenmore Square. With Island Creek Oyster Bar, just a few doors down, he's managed to pull it off again.Hot Topics: Technique of the Week | The Food Lab
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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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