Food Books

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A Yummy Mystery

By Marsha Fottler. I’m reading every one of Diane Mott Davidson’s books because for a food writer there is nothing more agreeable than climbing into bed on a rainy night with a beverage and a dish of trail mix and reading an absorbing mystery, unless that mystery book also includes recipes you want to get …

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Great Gift for Grill-Loving Dad

By Herb Gardener. My first encounter with grill guru Steven Raichlen came one Saturday afternoon several years ago when I caught an episode of his Public Broadcasting Service TV program, BBQ University(r). A dry rubbed pork loin wrapped in bacon, basted with a viscous butter, bourbon, mustard and brown sugar glaze, emerged from his grill …

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Armchair Cooks Will Love It

By Anna Dantoni. Correspondent For the dad who would rather read about cooks than be one, you can’t do better than Michael Symons’s well illustrated and somewhat scholarly paperback book called “A History of Cooks and Cooking,” (University of Illinois Press.) It’s a neat piece of culinary historical reporting that turns up all sorts of …

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Brunch is Back

By Marsha Fottler – When I ask chefs what is their favorite meal to prepare for themselves and family, they most often answer breakfast. Simple fresh ingredients, uncomplicated recipes, great color and it’s all comfort food. And who doesn’t appreciate a big leisurely breakfast with both sweet and savory selections. When I ask chefs about …

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Flavors Inspire Harmony at a Quarrelsome Table

By Marsha Fottler – In preparation for an upcoming trip to Israel that will focus on ways that social harmony might be achieved through a celebration of the many wonderful elements that make up the food culture of the region, I’ve been reading the illuminating and optimistic cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi. …

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Food and Kitchen Trends – What’s Hot and What’s Not

By Marsha Fottler – It’s a new year and tastes change. Nowhere is that more evident than in the world of food – supermarket shelves, cookbooks, restaurants, your dinner table and your kitchen. Everything, everybody and everywhere gets affected by the fickleness of taste buds, by rising food costs and by what celebrity chefs have …

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The re-branding of dining

Recently, I received a notice about a culinary conference in Sweden that was judiciously tracing the history of culinary trends, 1950 to present to 50 years hence. And yet, while Americans’ dining trends may be quite different than Nordic diets, there is some valuable, overlapping practices. Diners, everywhere, are all but demanding to be more …

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Reflections from An Evening with Ina Garten

By Lori Rodgers – I wouldn’t be surprised if most Flavors & More readers know more about Ina Garten than I do. For now, that is. On a tip from an industry insider and friend (Chef Judi), I took advantage of the opportunity to see the Barefoot Contessa in Tampa recently. I wasn’t exactly sure …

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