Category Archives: full menu
Local Dirt
Here’s how it started with this book. At first I thought, sure, eating local is easy if you live and work on a farm, But as I flipped through the seasonal recipes I remembered those few leaves of kale and … Continue reading →
Posted in farming, full menu, politics, recipe, regional, seasonal, what's for dinner
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Tagged Andrea Bemis, HarperCollins, Local Dirt
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CHoWline: The Foxfire Book of Appalachian Cookery
Have you had that odd jolt yet when you realize you are part of history? Talking to someone in their 20s about the Allman Brothers? That making a shopping list is suddenly considered a life hack? Watching jeans styles go … Continue reading →
Posted in Culinary Historians of Washington DC, cultural, environmental, farming, full menu, history, recipe, regional, technique
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Tagged Appalachia, Foxfire, Sean Brock, unc press
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Healthy Bones
Let food be your medicine –Hippocrates I’ve been reading Twyla Tharp’s latest book, Keep it Moving, a bracing look at aging. Too often we think of fighting aging with hair dye, expensive cosmetic potions, even surgery, but recasting it as … Continue reading →
Posted in full menu, health
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Tagged Osteoporosis, Paula Jacobsen, Sheilah Kaufman
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Feast of the Seven Fishes
I like reality that tastes like bread. Jean Anouilh Enough with the jokes about garlic and overeating. Its time to recognize Italian home cooking, Italian-American cooking, not as coarse overabundance but for its subtle sparking of flavors, its seasonal sensibility, … Continue reading →
Posted in cultural, full menu, holidays, recipe, what's for dinner
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Tagged brooklyn, daniel pattern, feast of the seven fishes, powerHouse Books
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Bruce Moffett Cooks
…a good meal in troubled times is always that much salvaged from a disaster. A. J. Leibling Bruce Moffett, at his restaurants, and in this book offers good meals that will calm and comfort in thee troubled times–Sweet pea Risotto … Continue reading →
Posted in chef, full menu, restaurant, what's for dinner
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Tagged Bruce Moffett, unc press
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Salt, Smoke, Time
When love and skill work together, expect a masterpiece –John Ruskin Maybe you’ve kept your sourdough starter alive for a year or two, or you’ve got some kombucha bubbling in the corner of the fridge. Feeling pretty brave about those … Continue reading →
Posted in chef, full menu, seasonal, technique
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Tagged Salt Smoke Time, Will Horowitz, william morrow
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Baladi–Palestine
The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift. Laurie Colwin This is the food of … Continue reading →
Posted in cultural, full menu, international, what's for dinner
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Tagged Baladi, InterlinkBooks, Joudie Kalla, Palestine
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Game, the Chef’s Field to Table Cookbook
If I can’t be fishing or hunting, I want to be in the Museum of Modern Art in New York. Jim Harrison Hunting can be a fraught topic. Some of my most favorite and least favorite people seem to do … Continue reading →
Posted in chef, environmental, full menu, technique
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Tagged Covey Rise, hunting, Welcome Books
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T-Bone Whacks and Caviar Snacks
This book records the cooking and shopping experiences of two American educators in Soviet and post-Soviet Russia, and is an excellent mix of research, experience, and recipes. And yes, some of the tales of privation–wonky stoves, uneven markets–are true, but … Continue reading →
Fruit, Recipes that Celebrate Nature
Our families don’t always cross the finish line in the span of one generation. But each generation passes on to the next the fruits of their labor. Julian Castro Fruit is such a gift–seasonal and treasured sweetness, no wonder they … Continue reading →
Posted in food focus, full menu, international, recipe
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Tagged Bernadette Worndl, Fruit Recipes that Celebrate Nature, smith street books
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Appetite for Books 