The Bookshelf: The Country Cooking of Greece
In her new cookbook, The Country Cooking of Greece, Diane Kochilas offers vibrant recipes inspired by rustic tavernas, her own cooking school, and local artisans. We got in touch with the author to learn about her top picks for authentic Greek food in New York City, the distinct regional cuisines within the Mediterranean mecca, and an underlying philosophy of Greek cooking that everyone should master.
(Join Diane tomorrow at noon for a special installment of our Beard on Books series at the Beard House.)
JBF: What is your favorite aspect of Greek cuisine?
Diane Kochilas: There’s a tremendous variety of main-course vegetables and beans that sets Greek cuisine apart from other... Read more >
News Feed: July 18, 2011
Alex Stupak of Empellón fame plans for a second Mexican restaurant. [NYT]
Why measuring a food's sustainability can be problematic. [Atlantic]
Tales of a vintage plate
News Feed: June 14, 2011
A new smartphone app that recommends restaurants. [NYT]
Want a crisper crust on your pizza? Or easier clean-up after you bake it? Serious Eats analyzes pizza stones. [SE]
Cooking coaches at Whole Foods. [WP]
News Feed: June 6, 2011
Chefs share their recipes for juicy, sloppy, finger-licking-good burgers. [WSJ]
Menu for a quintessential pique-nique. [Saveur]
Sam Sifton's summer cookbook roundup. [NYT]
The Bloody Mary deconstructed. [SE]
On the Menu: December 5 through December 11
Here’s what’s happening at the Beard House and around the country next week:
Sunday, December 5, 6:30 P.M.
9th Annual Greens Holiday Party
Join the James Beard Foundation Greens (foodies under 40) as we celebrate the holidays with great food and drink at the 9th Annual JBF Greens Holiday Party at the historic James Beard House. Don't miss this chance to explore our muse's home and sample culinary delights from some of the city's most exciting chefs. A selection of fine wines from Palm Bay Imports and Stella Artois beers will be served to keep everyone in good spirits. Guests will leave with a goody bag and heaps of holiday cheer.
Monday, December 6, 6:00 P.M.
Friends of James Beard Benefit: Richmond, VT
Winter Feast in
News Feed: November 5
The Girl and the Goat shows JBF a good time. [TOC]
The merits of wild foie gras. [Hunter Angler Gardener Cook]
Taste-testing coffee beers... [SF Weekly]
...and thinking about coffee's third wave. [Reuters]
Kevin Gillespie's cookbook deal. [Eater]
News Feed: August 31
Freegans go mainstream. [Gothamist]
Raise your wine glass to this new study... [Time]
...then learn Alan Richman's tips for ordering wine. [GQ]
Why food aid isn't always the answer. [Atlantic]
Texans go to the extreme: deep-fried beer. [Slashfood]
News Feed: May 11
Is the term 'fine dining' obsolete or just changing? [SF Gate]
Tips on how to write a successful cookbook. [Dianne Jacob]
The perfect canelé. [Chow]
A pea controversy
News Feed: February 10
Bravo has announced the cast of the next season of Top Chef Masters. [LAT] Chile peppers, flying fish roe: these are the new aphrodisiacs. [NYT] Year of the Tiger: kick off this beast of a year with a Chinese feast. [Hungry Beast] The Chicago Tribune announces the winners of its 2010 Good Eating Awards. [Chicago Tribune] The Vermont Butter & Cheese Co. turns 25, celebrates with a new cookbook. [Boston Globe]The Bookshelf: Canal House Cooking
As we first turned the pages of the winter and holiday issue of Canal House Cooking—the second volume by former Saveur staffers Melissa Hamilton and Christopher Hirsheimer—we were struck by its approachability: an apple pie with an eroding crust, basking in mellow, natural light; red peppers blackening on a flecked and splattered stove top. As the authors write in their introduction, Canal House Cooking is “home cooking by home cooks for home cooks.”
“We are used to styling and shooting food for cookbooks, but when we shoot for ourselves we are quite loose about it,” said Hirsheimer via email. “There is an authenticity about the images because that is what is going on—you are seeing things in real time.”
There is an intimacy to the book as
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@beardfoundation
We held our Chefs Boot Camp in #Louisville this week, where chefs received food-policy training and more. Learn more: http://t.co/UCCoFxPbiY
Need some recipe inspiration? Try these Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini from @IlBuco_AV: http://t.co/L08eJPSJhS
Weekend reading: a letter from JBF president Susan Ungaro about our new Women in Culinary Leadership program http://t.co/6l9sbf5nQc
A quarter order of "mild" hot chicken from Prince's. Next time we'll see if we can handle "medium". #jbfa http://t.co/L3XSJptq7Q
Paying a visit to Nashville's Prince's Hot Chicken, one of our 2013 America's Classics! #jbfa http://t.co/QaDM1bb68c
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