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From Serious Eats

Weekend Book Giveaway: 'The Elements of Cooking'

the most important element of cooking: fresh ingredients.

a product is as good as its parts.

From Serious Eats

Weekend Book Giveaway: Judith Jones's 'The Tenth Muse'

Marion Cunningham, hands down.

The first real cookbook I ever owned was Fannie Farmer. I've collected and used many others since then, but she's a standard and I'll never let her go!

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From Serious Eats

Weekend Book Giveaway: 'The Elements of Cooking'

the most important element of cooking: fresh ingredients.

a product is as good as its parts.

From Serious Eats

Weekend Book Giveaway: Judith Jones's 'The Tenth Muse'

Marion Cunningham, hands down.

The first real cookbook I ever owned was Fannie Farmer. I've collected and used many others since then, but she's a standard and I'll never let her go!

From Serious Eats

Weekend Book Giveaway: 'The Amateur Gourmet'

Age 5, breakfast in bed for my parent's wedding anniversary.

Toast: black and burning at the edges

Scrambeled eggs: a hard blob of yellow and white

orange juice: spilled all over the toast and eggs.

Nevertheless, we went to the diner for breakfast that morning.

From Serious Eats

Weekend Book Giveaway: Marco Pierre White's Devil In The Kitchen

Hands down my mother. She's a great cook, but difficult for others to cook with her. Every time I am at home I try to learn something new from her in the kitchen, but her impatience often drives me right out.

From Serious Eats

Snapshots from Asia: Traditional Chinese Medicine for Yuppies

This is very interesting to see on Serious Eats, especially since I grew up with family members telling me to avoid this or eat that whenever I was sick or not feeling well. Hot and cold foods were always being shoved in front of me or taken away. Recently my chinese doctor banned cold drinks from my diet (while I suffer through another Taipei summer).

However, I would be cautious to say that it is based in "Buddhism Daoism" beliefs. I think you need to either define that better (i.e. what part of buddhism or daoist thought/ideology/belief ?) or understand and explain the other elements of traditional chinese medicinal thought that also play a huge role in how Chinese view certain types of foods.

Quite frankly this explaination simplifies too much of traditional Chinese medicinal theory (as much as its for "Yuppies", something as complex as this subject is needs much more clarification). You've opened a bag of tricks with this subject, I think an updated post or additional posts are most certainly warranted.

From Serious Eats

Weekend Book Giveaway: The Oxford Companion to Italian Food

Thanks for participating and congrats to our winners:

steevee
wviswildandwonderful
Squab
piccola
bespo81
tiffanyhulbert
jcpawlik
JillSorenson

From Serious Eats

Weekend Book Giveaway: The Oxford Companion to Italian Food

Listen Up my fellow Cooks/Contestants. Serious Eats say they reserve the right to alter any rules of any contest at any time. This means when the rule states S.Eats will pick the winner at random; anyone can make any kind of off the kitchen wall comment.It won't matter; it's a random pick. S.Eats should have the sources involved in the promotion take a peek at some of the clever answers that come across their world wide website.So all of you bright,intelligent,shrewd,quick,talented,expert,gifted and smart wordsmiths understand how the contest is played. Contact S.Eats at ATseriouseats.com and let"s alter the random pick rule. Happy Holiday and dried basil is my ingredient.

From Serious Eats

Weekend Book Giveaway: The Oxford Companion to Italian Food

Pennyroyal is from the mint genus and has a very strong spearmint smell. Nepitella, by contrast, is like a minty oregano and tastes amazing with shrimp.

My favorite Italian ingredient is rosemary. I use it in almost every Italian dish I make - I even use the plant's thickest stalks as skewers for roasting shrimp, chicken, beef, and/or potatoes on the barbecue. Next to oregano (or nepitella when I can find it), rosemary is by far my favorite.

From Serious Eats

Weekend Book Giveaway: The Oxford Companion to Italian Food

Extra Virgin Olive Oil is a key ingredient in any Italian dish. But then what is Italian without the freshest Garlic available. Oh...and capers. Must have capers. And a little touch of heaven to finish whatever concoction makes it to the dinner table would have to be parmigiano reggiano. No wonder my family loves me. I love them with really serious eats.

From Serious Eats

Weekend Book Giveaway: The Oxford Companion to Italian Food

Fresh Italian parsley... as the saying goes, she's like parsley--you find her in every sauce.

From Serious Eats

Weekend Book Giveaway: The Oxford Companion to Italian Food

Exclusively Italian? I'll remove from that the tempting category of fresh produce and say an excellent aged aceto basalmico.

From Serious Eats

Weekend Book Giveaway: The Oxford Companion to Italian Food

Parmigiano cheese, definitely. There's no substitute here for the flavor.

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