Category Archives: full menu

Sicily, the Cookbook

It is impossible to describe the degrees of yellow from the most candent cadmium to ochre, from discoloured ivory to lemon bronze. The air was full of wisps of straw and the heat beat upon us as if from some … Continue reading

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Cleaning Out the Basement–Thirty Recipes Suitable for Framing

My tattered edition of this portfolio was picked up at a small bookstore in western Massachusetts. The folder was torn and it was shoved into a remainder bin. After framing one image–Cherries Jubilee (we live in DC, cherries are a … Continue reading

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Fruit

  It has so happened in all ages of the world that some have labored, and others have, without labor, enjoyed a large proportion of the fruits. Abraham Lincoln It’s easy to see how the wild and cultivated sweet produce … Continue reading

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Princess Pamela’s Soul Food Cookbook

A good cook is like a sorceress who dispenses happiness. Elsa Schiaparelli And clearly Pamela Strobel could cast a spell. In their introduction to this reprint edition, Matt Lee and Ted Lee, self-taught scholars of Southern foodways, describe the character of Strobel’s … Continue reading

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Victuals

What is patriotism but the love of food we ate in childhood? –Lin Yu Tan Maybe I’ve used that quote too much, but it is what makes food interesting. Whether it’s Fritos and a Fresca or the dried beans called leather britches, flavors … Continue reading

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Learn to Cook 25 Southern Classics 3 Ways

I do love Southern cooking; southern France, southern Italy, southern Spain. I love Southern cooking. –Clarence Clemons Jennifer Brule was born to write this book. When she was 12, she had such a jones for Velveeta cheese that she lied … Continue reading

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Cleaning Out the Basement–The Boston Cooking School Cookbook

I feel about Fannie Farmer the way I do about McKim, Mead, and White. (Stay with me.) Just at the cusp of modernism, as Louis Sullivan was exploring form and function to develop a uniquely American style of architecture, MMW … Continue reading

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