The New York Times Dining & Wine section in 60 seconds: cookbooks for kids, vegetable carving, olive and almonds

by Emily Matchar, Posted May 14th 2008 @ 9:30AM

Cookbooks for children are hot, and they're not just about mac n' cheese either. We say great, just don't let the kiddies slice their fingers off dicing pancetta for that veal daube.

Vegetable and fruit carving, fallen out of vogue, is experiencing a renaissance. Check out the amazing watermelon blossoms and too-cute-for-words lemon bear.

The Minimalist shows us the easy way to stuff chicken breasts. We're a little bit in love with the Minimalist.

Olives and almonds go together like rainbows and unicorns. With a recipe for roastred bass with orange, olive and almond gremolata.

Eric Asimove defends the lowly Soave.

Florence Fabricant loves her Prepara Trio peeler. I want one too.

Source

Filed Under: Newspapers, In Sixty Seconds, Books, How To
Tags: america, east coast