This Week's Food & Dining: Swap meats, Mina’s Dish on cookbooks
Food for Thought: Sharing the harvest at “swap meats” and seed exchanges
V.21 No.8 | 2/23/2012
Courtesy of HCI Books
Make dead celebs’ dishes the life of your Oscar partyLiberace’s sticky buns. That’s Frank DeCaro’s favorite recipe in his freshly published Dead Celebrity Cookbook (HCI Books, $19.95), and the reason has nothing to do with taste—although DeCaro says the packaged crescent rolls doused in rum, butter and enough seasoning to spice a pumpkin pie are dangerously delicious. “It just kills me,” says the Sirius Radio talk show host and former “Daily Show” film critic, “but only if he’s in on the joke. If he’s not in on the joke, it’s just sad.”
V.20 No.49 | 12/8/2011
Going back to basics with Michael Ruhlman
Cleveland journalist Michael Ruhlman has made a career of being a fly on the wall. His nonfiction books have covered subjects from pediatric surgeons to craftsmen boat-builders. But it was his research into the Culinary Institute of America in Hyde Park, N.Y., that launched him headlong into the seductive world of food.
V.20 No.14 | 4/7/2011
Cookbooks with zest for lifeNew cookbooks on cheesecake, American food and charcuterie
V.20 No.5 | 2/3/2011
Courtesy of Random House
Quiches, Kugels and Couscous: My Search for Jewish Cooking in France
Joan Nathan, famed Jewish cookbook author, brightens up a Duke City fundraiser
When I reach Joan Nathan at her home in D.C., I hear the rattling of pots and pans. She’s giving instructions to someone in the kitchen. “Is this a bad time?” I ask. “I can call later.” She tells me it’s fine—she’s just picking up after a fundraiser she hosted the previous evening with guest chef Alice Waters of Chez Panisse. Nathan, a two-time James Beard award-winning cookbook author and New York Times food columnist, is well-known for her PBS series "Jewish Cooking in America with Joan Nathan." We settle down to discuss her latest opus, Quiches, Kugels and Couscous: My Search for Jewish Cooking in France (Knopf, 2010).
V.19 No.47 | 11/25/2010
A Cook’s Library
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 work—or don’t. Fair warning with McGee: You may become an unending source of food trivia.