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When looking for a copy of August Escoffier’s Le Guide Culinaire on Amazon.com, we found an elucidating customer review by Charlene Vickers of Winnepeg, Canada. The great Escoffier (1846-1935) was a was a French chef, restaurateur and culinary writer who updated and codified traditional French cooking techniques. In 1903, he published what instantly became the…
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When Jennifer Reese lost her job as a book editor for Entertainment Weekly, she looked for ways to economize. She began with the family’s food bill. Is it cheaper to buy or make your own bagels, cream cheese, jam, crackers, yogurt and granola, she wondered. She began a cost-benefit analysis on how much she might…
Continue reading “BOOK: What You Should & Shouldn’t Make From Scratch”
Ever wonder where our foods came from? Fascinated by facts? The tomato originated in Peru as a yellow cherry tomato, and was brought back to Europe by the Conquistadors. But Europeans refused to eat it, thinking it was poisonous, so it was used as an ornamental houseplant for centuries until a famine drove desperate peasants…
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Sloane Miller lives in the foodie capital of America. Yet, amid all the temptation, she’s had severe food allergies since childhood: tree nuts, salmon, eggplant and many types of fruit. After years of blogging on the topic as a food allergy advocate, Sloane has turned her challenges into a helpful book: Allergic Girl: Adventures in…
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Switch a green salad for a bean salad, beet salad or hundreds of other options. (photo © Sarsmis | iStock Photo). Salad is more than a bowl of dressed greens, served as a first course. Leafy greens make up only one of seven categories in Chef Joyce Goldstein’s book, Mediterranean Fresh: A Compendium of…
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