Paula Deen and Tennessee Truffles: NY Times Dining in 60 seconds

by Nicole Weston, Posted Feb 28th 2007 @ 9:05AM

Paula Deen's newest book - a memoir - is set to come out this April. Paula Deen: It Ain't All About the Cookin' takes the reader back to a time when things weren't quite as rosy as they are now for Deen, from when she dealt with depression and agoraphobia and struggled to make ends meet to when she sold her first cookbook and finally hit the road to the success she is now know for.

On the trunks of hazelnut trees in Tennessee, one of the most prized ingredients in the culinary world is growing: perigord truffles. And they're good ones, too. Despite the fact that they're not grown in France, chefs think that they're world class

Women tend to be underrepresented in kitchens to begin with, but molecular gastronomy sees even fewer women joining its movement. "It's not very nourishing emotionally," said Ann Cooper, author of " 'A Woman's Place Is in the Kitchen."

Is Whole Foods stretching itself too thin?

Frank Bruni gives Robert's Steakhouse, which happens to be inside the Penthouse Club (a strip club) one star.

Mark Bittman, the minimalist, makes Quick Whole Wheat and Molasses Bread

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Filed Under: Newspapers, In Sixty Seconds
Tags: Paula Deen, PaulaDeen