The Bookshelf: The Sweeter Side of Amy's Bread

by jbfauthor on August 13, 2009

At yesterday’s Beard on Books Amy Scherber confirmed our suspicions. The addition of poured fondant in the buttercream frosting is what makes her amazing pink cake so moist. She claims it helps to seal the cake, “you can see when you cut into it where the frosting creates a barrier,” she explained.

Even though the pink cake will always be our favorite, Amy’s spread at yesterday’s reading turned us onto yet another delectable treat—butterscotch cashew bars. They’re sweet, salty, and absolutely delicious.

Grab a copy of The Sweeter Side of Amy’s Bread today for more... Read more >

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The Bookshelf: Marion Cunningham’s Empty Plate Mac & Cheese

by jbfauthor on July 17, 2009

Recently inducted into our Who’s Who of Food and Beverage in America, Clark Wolf learned many things from his friend James Beard, but perhaps the best lesson was this: “Food is the most important thing.” We couldn’t agree more. Wolf's new book American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them includes information about how cheese is made, how to store it, and how to serve it. He also traveled all over the country meeting cheesemakers and tasting an absurd amount of cheese. Rough life! At Wednesday’s Beard on Books, where Wolf dished about American cheese, he left us with these final words of advice, "Live a life worth living, with lots of cheese." A sentiment Beard surely would have

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The Bookshelf: Clark Wolf on Cheese

by jbfauthor on July 14, 2009

Back when America's idea of cheese amounted to electric orange slices of, well, American cheese, Clark Wolf was stocking the shelves of his San Francisco shop with artisanal cheeses from around the country. These days small-scale American cheese production is something to be proud of, and Wolf continues to follow the transformed industry’s every move. Wolf, who now owns his own consulting company, Clark Wolf Company, will stop by this week’s

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The Bookshelf: Tyler Colman

by jbfauthor on June 11, 2009

Tyler Colman doesn’t want you to stress out about wine pairings. Of course the food matters, but for Colman it is equally important to take into account your mood, the location, and the atmosphere of a situation. At Beard on Books yesterday, Dr. Vino had his audience discuss what kind of wines they prefer in various settings. Robust reds are perfect for an evening by the fire in December, while an afternoon in your beach cabana might call for a crisp and clean rosé. Let your instincts and cravings in each instance help guide you to the perfect pairing. In his latest book, A Year of Wine: Perfect Pairings, Great Buys, and What to Sip for Each Season, Colman urges readers to “drink different” and to get out of their wine ruts—stop by your local wine shop and try something new. It’s a great time for wine, with many interesting bottles out there for very reasonable prices. Colman's book is also

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