Cookbooks with preservation (and some advance preparation) at heart. By Greg Lauro.
Post Tagged with: "FOOD & DRINK"
Introducing “Chef’s Notes”: Dispatches — from our source in a restaurant kitchen — on new cookbooks.
“Before you’ve even had a chance to milk your cow, there’s already butter. In a dish! With a knife!”
Terror meets terroir in the true story of plan to take a winemaker’s vines hostage.
Scholarly yet popular etymological volumes have been devoted to sexual intercourse and excrement. Paul Dickson hereby completes the Trilogy of Taboo Essentials with his volume examining all the synonyms for drunkenness. Birds do it, monkeys do it — get blotto, that is — but no species other than man has 2,964 terms for inebriation, all of which are catalogued here.
Wine is one of those inexhaustible subjects, like jazz or sports or literature. No matter how much you know, there’s always more to learn than one human lifetime can encompass. But that hasn’t dismayed renowned oenologist Kevin Zraly, who’s conducted his Windows on the World Wine School for the past thirty-six years. This book distills Zraly’s vinous wisdom on such topics as the proper mating of food and wine and the scholarly rituals involved in tasting novel vintages.