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Archive for the ‘food’ Category

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If you like books like Kitchen Confidential – juicy tell-all tales of the restaurant industry – this is a book for you! Damrosch dishes the dirt on Per Se, Thomas Keller’s New York restaurant. It offers a detailed glimpse of the intricacies of high-end dining service and offers tips on what not to do in a fine restaurant (don’t put your napkin on the plate!).

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If you like Nora Ephron’s screenplay’s –like Sleepless in Seattle or When Harry Met Sally— try Heartburn.  A biographical novel about the break-up of her marriage with journalist Carl Bernstein, with recipes.  I’ve never forgotten it’s warnings about the hazards of remodeling projects.  Weak relationships don’t withstand them.  And don’t miss Diane Shipley’s amazing review.

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Hazan, the undisputed queen of classic Italian cooking for an American audience, offers another compilation of recipes that reflects her experience from years of teaching students in both Italy and the U.S…She dissects in great detail the differences in pasta preparation from the north of Italy to its southern climes. Hazan reminds the reader that Italians rarely indulge in desserts, but they do appreciate fruits, especially those creatively marinated in sugar and wine to vary and to enhance their natural flavors. Because she has so thoroughly covered the realm of Italian food in her earlier volumes, this collection of recipes tends to pick around edges. Rapini, Italian bitter broccoli, figures in many of the soups. A rainbow of sweet peppers brightens other soups and appears also in pasta sauces. Hazan relies on the deep, earthy scent of mushrooms slowly reduced for maximum intensity to flavor sheets of the thinnest green noodles. Hazan’s many fans will appreciate their mentor’s latest batch of inspirations.” – Booklist

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Rick Bayless really knows his Mexican Food. From tomatillo enchiladas, to tortas, and roasted plaintains, he serves up yummy recipes in this easy-to-use cookbook. A favorite of mine is his Tortilla Soup – Muy delicioso! – jmdavis

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The best home-cooked Indian meals prepared at my house have definitely been those following Julie Sahni’s detailed, and delicious recipes for classic Indian fare, such as Baigan Masaledar (Spicy Baby Eggplant.)  If you check the reviews at amazon.com, you’ll see that people feel very strongly about this book, and I’m going on record as pro-Sahni.  The index appeals to anyone who admires a strong sense of order, with entries like:  Chicken, Indians’ special fondness for.  Yum. – R. Kutler

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“This hefty volume features a didactic tone that corresponds to the mission of the magazine of the same name, bringing scientific scrutiny and rigorous testing to home cooking with extremely detailed recipes and illustrations. With chapters on major ingredients and accompaniments-beef, pizza, vegetables, rubs, etc.-the book illustrates such tasks as recreating Texas-Style Barbecued Beef Ribs at home (hint: don’t use bony scraps), grilling a whole turkey (small turkeys work best) and preparing lobsters for grilling (split them in half lengthwise).” –  PW Reviews (Copyright 2005 Reed Business Information)

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“With characteristic poetry and pluck, Barbara Kingsolver and her family sweep readers along on their journey away from the industrial-food pipeline to a rural life in which they vow to buy only food raised in their own neighborhood, grow it themselves, or learn to live without it. Their good-humored search yields surprising discoveries about turkey sex life and overly zealous zucchini plants, en route to a food culture that’s better for the neighborhood and also better on the table. Part memoir, part journalistic investigation, Animal, Vegetable, Miracle makes a passionate case for putting the kitchen back at the center of family life and diversified farms at the center of the American diet.” – Book Description

Read an interview with the author.

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