Home for the holidays: a daughter’s tribute to her mother, Laurie Colwin, the writer whose graceful observations of food and family made her an icon.
Post Tagged with: "FOOD"
Hungry for something new? Renowned chef Dan Barber’s radical ideas challenge our approaches to environmental sustainability, flavor, farming, and jamón ibérico, the coveted Spanish king of hams.
Critic and ardent home cook Heller McAlpin recommends new cookbooks whose winning voices and visual delights are just as beguiling as the dishes they highlight.
Two new books chart the journey of meat and dairy from farm to table.
Samara Kawash’s food history is more than a sweet indulgence: this deep inquiry into the industry of sugary snacks proves a satisfying delight and sharp-toothed study of confection’s history and science.
Subtitled “M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste”, Luke Barr’s colorful recreation of a vital moment zeroes in on the outsized personalities and revolutionary culinary predilections that would forever alter the American way of cooking and dining.
The recipes and wisdom of an exceptionally unusual eatery.
The quest to re-create a fabled recipie takes a cheesemaker on a journey of triumph, defeat, and reconnection with the past.
Kate Christensen on her new memoir Blue Plate Special and the ability of food to invoke a banquet of memories.
From an ancient Egyptian bread recipe written in hieroglyphs to the world’s first cupcake, William Sitwell profiles the pivotal foods which have nourished societies and forged civilizations.
The effects of fire, water, air, and earth upon what we eat are the subject of Michael Pollan’s toothsome inquiry into the history of modern food.
The ways in which kitchen tools and techniques affect what and how we eat.