Serious Eats - seriouseats.com

My first cookbook was my own compilation. I called up family and friends and asked for recipes that I liked and made it into a book. I have quite a library of cookbooks today but I must say my go-to's are Balthazaar, Chez Panisse and well, that first cookbook that I made up so many years ago.

By the way, Ruth Reichl (author) will be doing a BOOK SIGNING tomorrow, September 25th at Williams-Sonoma Union Square in San Francisco (340 Post Street). It's at 5pm. It's a chance to meet her and get an autographed copy of "Gourmet Today." I'll be there. You can call the store for further details 415-362-9450.

Cooking bacon emits thE most recognizable, comforting, inviting (if not tantalizing), wonderful aroma possible. And that's just it's smell. We haven't even gotten to what it does the moment it hits your tongue: plumes of goodness whiff up your nostrils, causing saliva to fill your mouth in order to move the glory along to your tummy without haste. It brings your mind to childhood memories on a farm you may or may not have ever known.. It makes your tummy simultaneously happy and dissatisfied, causes a toe or ten to curl and puts your arms in automatic mode to deliver more.