CookShelfJane recently pointed out a thought-provoking article from Foreign Policy - not a usual source of inspiration for these blogs. In his article, The Cookbook Theory of Economics, Tyler Cowen presents an insightful thesis…
Single-subject cookbooks are suddenly becoming quite popular. Susie discussed this trend in her blog, Return of the single subject cookbook, giving them a ringing endorsement, " all the things we love about books - the…
By and large, I think food photography has only gotten better and better in the decades since its aspicky, orange 1960's lowpoint. Digital cameras mean mistakes are cheap and easily fixed, and the food blogging…
Jamie Oliver recently posted on Instagram a photo of all the words he would never say. These include "moist, gush, encrusted, minge, flange, stuffed, gash, and smeared." Actually, Oliver appears to be consistently…
Amazon recently announced an expansion of its online grocery delivery service. Formerly available only in Seattle, it's now expanding to Los Angeles. Basically, the company is offering customers same-day and…
William Sitwell describes himself as "a writer, editor (of [our indexed magazine] Waitrose Kitchen), and presenter who can't stop eating." He talked to us about the unique approach and inspiration behind his new book, A…
Every month Susie Chang reviews new cookbook releases and notes trends in the United States. And she may also occasionally throw in a review of a "not-quite cookbook." And for our non-U.S. members, Jane and Fiona…
We just passed the 4,000 mark in indexed cookbooks! And to celebrate, we have two cookbook giveaways.* This post is to win one of three copies of the first book, A History of Food in 100 Recipes, by our interviewed…
Here are some fun suggestions from restaurant owner Peter Hoffman via the Wall Street Journal. His mission was to "test gear for the ambitious campside cook." He had us at the bio lite stove that generates enough…
Now this is fun - a collection of vintage cookbooks by vintage celebrities (we apologize for the U.S.-centric nature of the post; if any of our other members have some vintage celebrity cookbooks from the U.K. or…
For some years I've been an advocate of more explicit recipes - you know, recipes that tell you not just time and temperature ("3-5 minutes over a medium flame"), but what to look, listen, smell, and taste for - the…
Michael Pollan has long been a rational, non-hectoring voice for eating wisely and sustainably. His Food Rules continue to be quoted widely (including don't eat anything your Grandmother wouldn't recognize as food;…
