Serious Eats - seriouseats.com

Fat chance that anyone will see this after two weeks... but does anyone know if this is free to anyone using Kindle for iPhone, but who does not own a Kindle?

Like IndyGal above, I wouldn't buy a Kindle just to get the cookbook, but since I have one already I've ordered the download.

I don't know how practical it will actually be, though. My preference is to print out a new (disposable) copy of a recipe each time, so it doesn't matter if it gets dirty or things drop on it. Printing from a Kindle isn't nearly as convenient as either reading on a Kindle or printing straight from the computer, and I'm not inclined to leave my Kindle lying around exposed in the kitchen while I cook.

Still, I give them points for the experiment.

I don't actually bring my laptop into the kitchen either, FYI. I print out or write down recipes off my computer. Seriously, I can do enough damage to a computer without having heating implements and cooking liquids nearby!

I don't think the kindle will last long as a device. Eventually Amazon will just offer it as a service and you'll be able to get whatever you want on any electronic device, iphone, etc.

Wait...did you actually say "another example of Kimball being way ahead of the curve"?

LOL!

I've used a laptop as an in-kitchen cookbook. But a kindle? If you've got a few spare hundos to spend on that, more power to you...but I sure as hell don't.

Here's a weird juxtaposition: a kindle nest to a cast iron pot....

I've got tons of cookbooks...but everyone above says, i've discovered Serious Eats and Smitten Kitchen and many other food blogs. I invested in a new laptop last spring and it works out quite well when I need to peer over a new recipes.
And, why should I give up my full color laptop screen or glossy cookbook for eight shades of grey? Just a thought...

Would I buy a Kindle to take advantage of this? No. But since I already own a Kindle, I'm going to pre-order it!

Hmmph to some of the above comments! I have a Kindle and I've pre-ordered this. I generally read cookbooks as well as use them while cooking, so I'm curious to see how this will translate on the Kindle. I own plenty of wood pulp variety cooking manuals, but for the past 8 years my laptop has been my primary cookbook (and it has the flour and sauce stains to prove it)

Thanks for the review - I had just seen the corn stripper in the store and was curious... hadn't thought to freeze corn though!

I use the OXO mango slicer regularly. It works really well 4 out of 5 times on medium to large mangos. (I've had a few stringy or overripe mangos that were hopeless. For riper mangos, you may want to refrigerate to firm them up before using the slicer.) The directions say to use the slicer, then remove the peel, but I personally prefer to peel then slice. I was dubious that it would make a difference, but it really makes getting the fruit off the pit a lot easier.

Please. Devoted fans take Top Chef seriously and do not hesitate to rant on the Bravo blog when they disagree with the judges' decisions or comments they make during elimination. I adore Tom Colicchio and have never questioned his credentials or merit as head judge, but I've been known to rant at him and question the judging methodology when I've disagreed with it (as in last week with the elimination of Tre). But you don't see Tom coming back whining about how qualified he is, how many restaurants he's opened, and how he just can't stand the negativity!

Speaking of research, before Andrea ventured down this path, did she think to read some of the past bloggers' entries? If she had, she would have known that she was putting herself on the firing line just as Tom, Padma, Gail, Ted and guest bloggers do every week. She had an opportunity to defend her post professionally and gracefully; but with her reponse she instead just comes across as a whiny and insecure amateur.

Well said, txvoodoo! Couldn't agree more.