AltWeeklies Wire
Wit and Wisdomnew
Hugh Acheson cracks jokes on Top Chef and teaches technique in his new cookbook.
Charleston City Paper |
Stephanie Barna |
11-30-2011 |
Food+Drink
Chef David Chang of Momofuku Muses on Eating Everythingnew
From pork-heavy menus to rock-heavy soundtracks, from spare plywood interiors to "no VIP" online reservations, New York chef and restaurateur David Chang has developed a reputation as a nonconformist. He also has a tendency to drop F-bombs in conversation.
INDY Week |
Jane Hobson Snyder |
02-19-2010 |
Food+Drink
Books for Cooks: Have Yourself a Tasty Little Christmasnew
It's a perfect moment to give cookbooks for the holidays: They're relatively inexpensive and they'll keep home cooks safely cocooned, exploring the boundaries of the pantry rather than the limits of their bank accounts. So, don we now our vintage aprons (also a nice cook's gift, by the way) to recommend a few.
Orlando Weekly |
Jessica Bryce Young |
12-08-2009 |
Food+Drink
How Alicia Silverstone Made Me Vegannew
The Kind Diet is a cookbook, yes, but the first half is dedicated to a surprisingly readable, occasionally affably ditzy, and heartfelt argument as to why one should consider the benefits of a "plant-based diet," which -- unbelievably redundant as it may seem -- is the politically correct way of saying "vegan."
The Portland Mercury |
Marjorie Skinner |
10-16-2009 |
Nonfiction
The Founder of Bitch Magazine Brings Her Feminist Sensibility to a New Cookbooknew
For Lisa Jervis' first single-author book -- recently released on PM Press -- she took a surprising turn: She published a cooking manual. Or, to put it more accurately, Jervis published a "manualfesto."
East Bay Express |
Rachel Swan |
08-12-2009 |
Author Profiles & Interviews
The Year in Reading About Foodnew
When I look over at the nightstand, taking quick inventory of what I've been reading over the last few months, the pile is depressingly salted with books on the death and dying of the ocean.
L.A. Weekly |
Jonathan Gold |
12-19-2008 |
Books
Marc Vetri's New Cookbook Has Italian Recipes You Can Make at Homenew
Flip to a random recipe in Il Viaggio di Vetri and chances are, with ingredients on hand, you can prepare it after work.
Philadelphia Weekly |
Mara Zepeda |
11-17-2008 |
Food+Drink
S. Muralidharan's Cookbook Teaches Culinary Experimentationnew
As a regular at Indian buffets, I leafed through A Short Course in Culinary Experiments: Vegetarian Cuisine for Innovative Non-Experts by with interest. The utilitarian in me was enticed by the idea of finding simple ways to prepare delicious foods, and the suggestion that I could easily learn to make vegetarian Indian dishes tickled my inner glutton.
Baltimore City Paper |
Molly O'Donnell |
11-14-2008 |
Food+Drink
'Mayan Cuisine' Cookbook is Not for Beginnersnew
Regardless of my inability to re-create the recipes in Daniel Hoyer's Mayan Cuisine: Recipes from the Yucatan Region, the book is still amazing. Well-researched and impeccably compiled, it's at least a fascinating read.
Weekly Alibi |
Maren Tarro |
10-07-2008 |
Food+Drink
Muchas Garces: Cooking From 'Latin Evolution'new
In Latin Evolution, Garces charts both the "Spanish sphere of culinary influence" on the Americas (onions, garlic and citrus) and the appearance of New World ingredients in Spanish cuisine (tomatoes, potatoes, vanilla, chocolate and honey).
Philadelphia Weekly |
Mara Zepeda |
09-22-2008 |
Food+Drink
'The Heinz Tomato Ketchup Cookbook' Proves the Condiment's Uses are Almost Infinite
The Heinz Tomato Ketchup Cookbook by Paul Hartley celebrates the Pittsburgh king of the condiment, with nifty historic advertisements, interesting factoids and a surprising number of recipes using Heinz Ketchup.
Syracuse New Times |
Molly English-Bowers |
09-17-2008 |
Food+Drink
America's Favorite Vegan Cookbook Writer Now Calls Portland Homenew
Isa Chandra Moskowitz's recipes have been a part of vegan potlucks since her first cookbook, 2005's Vegan with a Vengeance. She shares a little about her upcoming book as well as recipes for Quinoa Salad with Black Beans, Pasta Della California and Banana Rabanada.
The Portland Mercury |
Patrick Alan Coleman |
06-27-2008 |
Food+Drink
Displaced New Orleans Chef Conjures 'Ruby Slippers'new
Amy Cyrex Sins' The Ruby Slippers Cookbook: Life, Food, Family & Culture After Katrina is a book that is both hard to look at and impossible not to -- and it's probably perfectly reflective of the storm and its aftermath.
San Antonio Current |
Ron Bechtol |
08-22-2007 |
Food+Drink
