CookShelfThe New York Times has a thought-provoking article interviewing two famous chefs - Thomas Keller and Andoni Luis Aduriz of Spain. In the article, For Them a Great Meal Tops Good Intentions, both push aside the social…
At best, nutrition labels are moderately informative, but they can also be hopelessly confusing, or, at the worst, misleading. How high is "high"? Did you know that there are no official guidelines for labeling…
Book News Shelf Life With Susie
Remember the old, unillustrated days of cookbooks, when you opened to a page of Mastering the Art of French Cooking, or Joy, and your eyes always fell on an unbroken page of solid words? Oh, you might get a diagram of…
We wanted to honor Queen Elizabeth's Diamond Jubilee in some fashion - and how better than this behind-the-scenes look at what the royal family has eaten through the most recent generations? The variety has been quite…
No matter how long you've been cooking, or how comfortable you are in the kitchen, there are a few tips that have slipped under the radar. Plus there is always a need to have some great recipes that only require a few…
Antipasto Culinary News Food Biz People Food Online
We recently took notice of a blog on the IACP site attacking food bloggers, (see our blog, Should amateur food bloggers be paid to develop recipes?) and the web has energetically picked up the argument. We wanted to…
I'm sure many of you have realized that the long-lived publication, Gourmet Magazine, didn't actually disappear, but was rather reincarnated as a digital magazine. While access to the old Gourmet recipes (from 1941 on)…
In an opinion column called "Faking It" at the IACP* site, Amy Reiley has stirred up quite a hornet's nest. Apparently she was unaware until the last IACP conference that, "major as well as small, well-respected…
For an ingredient that was so mundane for so long, salt has really taken a starring role in cooking over the past few years. But choice brings confusion (and extra cost). So do you really need more than one type of salt…
With spring firmly underway and greenery springing up in every direction, I'd like to say a few words in praise of one of my favorite types of cookbooks--kitchen garden books. Unlike, say, grill books or preserving…
Andrew Friedman is a highly regarded cookbook collaborator and on his website, Toqueland, he's just finished a fascinating two-part series on how to create a unique cookbook. Admittedly spurred on by the recent…
A new blog, The Braiser, promises to bring a behind-the-scenes approach to the lives of celebrity chefs and those who support them. With an approach that looks to be a combination of People Magazine, the Buzz, and The…
