Food Books
The latest food books and food buzz!
The Time Has Come – For Rum!
By Marsha Fottler – In the spirits world, infused vodka has been the big trend for the past few years. Recently, gin has made something of a comeback, but the big news right now is rum. Rum for drinking, sipping, evaluating and cooking is the trend of the moment. This trend is being linked to …
Common Cooking Questions Answered
By Anna Dantoni – We’ve all been there. You start making a recipe and realize you’re missing an ingredient. Stop everything and run to the store? Maybe, but a better idea is to consult the book “Food FAQ’s,” a handy guide to substitutions, yields, and equivalents. Organized by Linda Resnik and Dee Brock, this small …
Passover Dishes for Special Diets
By Chef Judi Gallagher – As a child, I have vivid memories of gefilta fish, cold borsht with chopped cucumbers and sour cream and egg salad on matzah. That was Passover along with a few canned macaroons and lots of PB and J on plain matzah. But my memories also include my wonderful little Nana, …
“The Way We Ate,” a Book of History and Celebrity Recipes
By Anna Dantoni – A new cookbook by Noah Fecks and Paul Wagtouicz is part American history and part recipes contributed by culinary celebrities such as Jaques Pepin, Marcus Samuelsson, Daniel Boulud, Gael Greene, Ruth Reichl, Jeremiah Tower and lots more because the book is 347 pages. The history is random and the recipes are, …
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Desserts Will Trend Lighter and Healthier in 2014
By Chef Judi Gallagher – The past few years have witnessed a sweets trend that included donuts, cupcakes and whoopee pies. Expect the year 2014 to trend a bit lighter. One of the of the reasons is obesity awareness and greater knowledge of what too much sugar and cholesterol can do. While the sweet tooth …
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A Different Kind of Holiday Meal
By Herb Gardener – Sometimes, our intent is to serve dishes that seduce, excite, or challenge. Not so most holiday menus. For me, at least, family favorites such as oyster rice dressing and the oft-maligned cranberry mold create a sense of warmth and good cheer by their familiarity and reflection of celebrations past. I admit …
Peruvian Power Foods – Big Trend
By Anna Dantoni – A new health/cookbook supports a growing trend – Peruvian food. More and more Peruvian restaurants are opening in big cities and suburbs and supermarkets (devoting ever more aisle space to the cuisine of Central and South America) are stocking Peruvian ingredients such as the aji amarillo or the yellow chili pepper, …
Paleo Pilgrims?
By Chef Judi Gallagher – I like to think the Pilgrims did not sit down to enjoy a green bean casserole made with cream of mushroom soup topped with crispy canned onion rings. I am also a firm believer that cranberries don’t fall out of a can, sliding onto a plate with the shape of …
Easy Gourmet Holiday Desserts – Honestly
By Marsha Fottler – Holiday baking is a tradition in most families and the season is here. No time to waste. But, twenty-first century home cooks are generally too busy to spend days tending the oven, digging out those favorite recipes and devoting many hours to turning out good looking and good tasting seasonal treats. …