We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else. Today: We chat with our beloved Piglet co-founder Charlotte Druckman about her fantastic new book on women in the restaurant world, Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen.
We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else. Today: We have no idea who he/she is, but the mysterious (and hilarious) Ruth Bourdain talked to us about his/her new book, Comfort Me with Offal. We're giving away 3 copies -- read to learn more!
We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else. Today: We talk to Aran Goyoaga of Cannelle et Vanille about gluten-free living and give away 5 copies of her upcoming cookbook Small Plates and Sweet Treats!
We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else. Today: Todd Selby on his new book Edible Selby and his favorite 20-course meal.
Why cookbooks still matter, in this day and age.
A message from Jenny.
What are your 10 essential cookbooks?
Nicholas Day explains why most family cookbooks fail -- and offers one glimmer of hope.
Do you use the Hotline? If you haven't been lately, you're missing out -- between discussions about tomatoes and tortillas, questions about FOOD52 recipes, and discussions about the quintessential summer meal, it's a lively place. Here are our top 5 Hotline questions of the week.
Here's what you encounter when you visit the website for Michael Natkin's new book, Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes, based on his blog of the same name: "I Don’t Care if you are a Vegetarian, Omnivore, Carnivore, Vegan, Pescetarian, or Flexitarian!" And it's true! Whether you're a lifelong vegetarian or just looking to work more meatless meals into your diet, Natkin's refreshing and beautiful recipes are a wonderful place to get started. We spoke with him about how he came to food blogging after a years-long career in computer graphics, what it was like transforming a blog into a book idea, and more. Be sure to check out Herbivoracious (the blog), and find out more about Herbivoracious (the cookbook)!
Do you use the Hotline? If you haven't been lately, you're missing out -- between discussions about porcini mushrooms and wild yeast levain, questions about FOOD52 recipes, and suggestions for making a super chicken-y roast chicken pan gravy, it's a lively place. Here are our top 5 Hotline questions of the week.
Today: Tom takes a long, hard look at his stack of cookbooks. I used to read a lot of cookbooks. Not in the literary sense; no, I simply read them for the recipes and then tossed them back onto the stack. I feel guilty about this past -- whenever I read a novel I usually skip all the preliminary stuff too. No preface, no foreword, no nothing. I go right to chapter one, or in the case of a cookbook, the first recipe. When one of the first novels I remember reading gave away the story in the first few pages of the foreword, I distinctly remember thinking, "I won't do that again." So it has become habit to just skip to chapter one.
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