News Feed: February 11
The Hungry Filmmakers series will screen excerpts from five food-conscious films on February 23. [Hungry Filmmakers] The Momofuku crack pie wins over a former sweets snubber. [LAT] Corby Kummer is pleasantly surprised by the produce at Walmart. [Atlantic] Chinese New Year goes chic: how upscale restaurants celebrate the holiday. [WSJ] Could the iPad kill cookbooks? [Grub Street Chicago] Plan the perfect Valentine's Day with this guide from Bon Appétit. [Bon Appétit]News Feed: February 9
Small distilleries try to compete with powerful corporate liquor brands. [LAT] Alton Brown shares his list of must-have cookbooks. [WSJ] Chocolate and peanut recipes: what's not to love? [Chow] The Street Eats iPhone app pinpoints the location of food trucks in various cities. [Num Num Chronicles] Make your own conversation hearts this Valentine's Day. [SE]JBF News: One Day Left to Send Us Book Awards Submissions
The deadline for JBF Book Awards submissions draws nigh: as glossy new releases fall on the doorstep every 15 minutes, our shelves are starting to buckle under the weight of over 250 entries. The stacks of spines offer subjects as varied and absorbing as ever: a tome on homemade cheeses; a pocket-sized guide to smoking techniques; a history of a certain worshiped West Coast burger chain. It's quite the sight to behold (and a temptation to neglect our to-do lists).
Tomorrow is the last day we're accepting submissions, so there's still time to add yours to the mix. Click here to download an entry form.
News Feed: December 14
The best cookbooks of the decade [EMD] Are the days of the drive-thru behind us? [Slate] The Saveur editors pick their favorite test kitchen recipes from the past year. [Saveur] Olympic athletes won't have trouble finding their homeland's foods among Vancouver's globe-spanning cuisines. [LAT] How to assemble the perfect cheese platter [Seattle Times]The Bookshelf: Marcus Samuelsson's New American Table
In spite of yesterday's bleak weather, Beard on Books had a full house for JBF Award Winner Marcus Samuelsson's poignant discussion of his new cookbook, New American Table. An Ethiopian who grew up in Sweden, trained in France, and fearlessly crossed the pond to the States in his early twenties, the chef has a refreshingly unique perspective on American cuisine and a moving affection for its regional cooking traditions. His new book is not only a tribute to our food, but a token of gratitude as well. "I put all of my chips on food when I was young, but my other big decision was to go to the diverse universe of America," Samuelsson remarked. "I wanted to be in a place where people wouldn't focus on my background, and I knew I could find that in New York City."
The chef recounted his determination to get to Manhattan (the French chef he worked for told him he couldn't "leave the macaron for
The Bookshelf: Marcus Samuelsson's New American Table
In spite of yesterday's bleak weather, Beard on Books had a full house for JBF Award Winner Marcus Samuelsson's poignant discussion of his new cookbook, New American Table. An Ethiopian who grew up in Sweden, trained in France, and fearlessly crossed the pond to the States in his early twenties, the chef has a refreshingly unique perspective on American cuisine and a moving affection for its regional cooking traditions. His new book is not only a tribute to our food, but a token of gratitude as well. "I put all of my chips on food when I was young, but my other big decision was to go to the diverse universe of America," Samuelsson remarked. "I wanted to be in a place where people wouldn't focus on my background, and I knew I could find that in New York City."
The chef recounted his determination to get to Manhattan (the French chef he worked for told him he couldn't "leave the macaron for
News Feed: December 1
A slideshow of holiday cookies [Chow] Brooklyn Brine makes pickles according to the seasons. [Atlantic] NPR picks the ten best cookbooks of 2009. [NPR] Building a better bagel cutter [WSJ]News Feed: November 19
Here's how to make pie crust the right way. (Hint: lay off the kneading.) [CHOW] The Shake Shack empire may expand to Beantown. [NYT] Don't confine your pumpkins to just pie this Thanksgiving. [Philadelphia Inquirer] These cookbooks are great to give and to receive. [TONY]News Feed: November 17
The current recession has resulted in the highest number of insufficiently fed citizens since the federal government began tracking food consumption. [LAT] The enduring appeal of cookbooks [New Yorker] Seattle's Bastille sources from its own rooftop garden. [Seattle Times] Want to save bluefin tuna? Eat albacore. [NYT]News Feed: October 28
Dates at restaurants don't have to include white linens and fine wine anymore [NYT] When it comes to Thomas Keller's cookbooks, "accessible" is a relative term [WSJ] Is quince the next big thing? [LAT] Or is it chicken potpie? [Chicago Tribune] A look at chefs who will run in the New York Marathon [TONY]Pages
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