Nov 25 - Dec 1, 2010 
A Cookâs Library

Mina's Dish

A Cook’s Library

By Mina Yamashita

I’ve been reading a lot of food books by and about chefs lately, and in doing so, found a few titles that have been referenced repeatedly. This particular trio of tomes helps the cook understand flavors, why food behaves the way it does, the reason behind recipes and how to make dishes your own. The information in these books is useful for beginners and professional cooks alike. It’s about understanding the logic of recipes in general and why they workor don’t. Fair warning with McGee: You may become an unending source of food trivia.

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Josh Slotnick surveys his family farm outside Missoula, Mont. New legislation could require small growers like him to build cost-prohibitive industrial facilities.
Ari LeVaux

Food for Thought

Farm vs. Factory

Congress will soon vote on the most significant piece of food legislation ever passed. Here's some of what's at stake.

By Ari LeVaux

Produce, milk, meat, eggs, nuts and all manner of processed foods have made people sick in recent years, and Congress has been understandably itching to cook up a big pot of food-safety legislation. The result, Senate Bill 510, is likely headed for a vote soon in the lame-duck session.

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