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Posts Tagged ‘cooking’
Among her many talents, Lucid Food author Louisa Shafia is also a blogger on RachaelRay.com.
Starting today, you can sign up to win one of five signed copies of her wonderful book in the Rachael Ray Store Sweepstakes!
From Louisa’s February 8th post:
It’s hard to believe that it’s been almost a year since I began writing this [...]
What goes together better than book groups, books, and wine? Book groups, books, wine, and CHEESE! Two very special offers for Read It Forward subscribers below.
ENTER TO WIN a Celebration Collection from Artisanal Cheese valued at $185. Ten lucky runners-up will win a signed copy of Mastering Cheese from Max McCalman.
Never before has there been a phenomenon like Momofuku. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.
Read more about:
Momofuku
by David Chang & Peter Meehan
Click here for more recommendations for the Foodies on your list:
Gifts for Foodies
This week on NBC’s LX New York, Lucid Food author Louisa Shafia gives tips on how to “green” your Thanksgiving:
• Buy a pasture-raised turkey
• Compost food scraps
• Be a locavore
• Shop with reusable bags and containers
• Nix the paper goods
From Publishers Weekly:
Last week’s issue of Publishers Weekly listed our editors’ picks for the best books of the year. Five out of the 100 were books about food…While we’re the first to agree those books deserve props, here are 10 more (plus 10 honorable mentions) from this year that also warrant attention.
Well, three of those books are from Ten Speed Press. Hooray!
This recipe calls for soaking dried currants in apple brandy. The longer the currants steep, the more the flavor will be enhanced, so plan accordingly. Our favorite apple brandy, also called eau de vie, is made by Steve McCarthy’s Clear Creek Distillery (see the Sources section) using Golden Delicious apples grown on the northeast slope of Mt. Hood, just seventy miles east of Portland. The brandy is excellent for both sweet and savory recipes.
• Download Apple Crisp with Brandy-Soaked Currants (from Scribd.com)
Northwest natives flock to their favorite Grand Central Bakery for gooey whole wheat cinnamon rolls with a strong cup of coffee, satisfying savory tarts filled with seasonal vegetables or fabulous fresh fruit pies filled with local fruit picked at its peak. Now, in The Grand Central Baking Book, by Piper Davis and Ellen Jackson, recipes for Grand Central’s much-loved baked goods are available to home bakers for the first time, accompanied by easy-to-follow pointers on baking for breakfast and brunch, cookies, fruit desserts, cakes, pies, and more.
• Download this press release as a PDF or text document: Press Release: The Grand Central Baking Book
David Chang, chef and owner of four restaurants in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar), has become the hottest chef in America at record speed. His robustly flavored Asian-inspired food has shaken up the restaurant world, and now it will influence home cooks throughout the country with the publication of his long-awaited first book, MOMOFUKU (Clarkson Potter/Publishers; $40.00; October 27, 2009) , co-written with food writer Peter Meehan.
• Download this press release as a PDF or text document: Press Release: Momofuku by David Chang & Peter Meehan
To celebrate the October 27th publication of Peter Reinhart’s Artisan Breads Every Day, award-winning baking instructor Peter Reinhart is giving away two free recipes for you to download in their entirety.
To celebrate the publication of their new cookbook Japanese Hot Pots, Chef Tadashi Ono and Harris Salat had a beautiful launch party at Matsuri, inside The Maritime Hotel in New York City on September 22nd.
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