Category Archives: technique

Build a Bowl–Cookbook Digest

Sometimes you just want a bowl, a spoon, and no fuss. Either of these books are just the thing when you’re tired, hungry, and not sure what’s in the fridge. But a reasonable pantry, a creative eye, and the inspiration … 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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Patisserie at Home

The fine arts are five in number, namely: painting, sculpture, poetry, music, and architecture, the principal branch of the latter being pastry. –Antonin Careme I used to repeat this quote to wind up my architect husband, but now I totally get it. In … Continue reading

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“Mmmm….bacon” –Homer Simpson Even people who don’t eat bacon admit that bacon is good, hence this book–a miracle of umami. In clever confluences of texture and flavor, author Two Moons creates “bacon” out of seitan, tofu, tempeh, coconut, eggplant, mushroom, … Continue reading

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Savor the South–Barbecue

“Grilling, broiling, barbecuing – whatever you want to call it – is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.” –James Beard … Continue reading

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The Italian Diabetes Cookbook

My friend, fellow Les Dames and CHoW member, Amy Riolo has published a new book–The Italian Diabetes Cookbook–that will please everyone at your table. As she points out, Italian food is not all rich and cheesy pastas and creamy desserts. … Continue reading

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Preserving the Japanese Way

Pressing Sushi; After a while, A lonely feeling –Yosa Buson As I typed out the title of this book, I realized its double meaning. Nancy Singleton Hachisu is guiding you through Japanese pickles and preserves, but she’s also featuring the … Continue reading

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