Slashfoodhttp://www.slashfood.comSlashfoodhttp://www.slashfood.com/media/feedlogo.gifSlashfoodhttp://www.slashfood.comen-usCopyright 2012 Weblogs, Inc. The contents of this feed are available for non-commercial use only.Blogsmith http://www.blogsmith.com/Coffee's Role in Your Sex Lifehttp://www.slashfood.com/2011/04/14/coffees-role-in-your-sex-life/http://www.slashfood.com/2011/04/14/coffees-role-in-your-sex-life/http://www.slashfood.com/2011/04/14/coffees-role-in-your-sex-life/#commentsFiled under: ,

Coffee, Philosophy for Everyone: Grounds for DebatePhoto: Amazon

If you're reading this over a cup of joe, you're likely a modern, optimistic existentialist -- so says Jill Hernandez, author of one of 18 essays in the newly released book on the storied beverage, Coffee, Philosophy for Everyone: Grounds for Debate. The oft-coveted and controversial drink -- the subject of debate on ethics, environment, economy and even virility -- has been on philosophers' minds since the first seeds were consumed for their energizing effect in Ethiopia centuries ago.

Today, the coffeehouse is an innocent commonplace establishment, but when roasting began in the 15th century, the dark brew was sinful imbibing seen as an alternative to beer, and an addictively good one. "Why this Satan's drink is so delicious," exclaimed Pope Clement VII upon his first sip. By the 17th century, public coffeehouses, or "penny universities" as they were known in Britain, became popular meeting places for activists planning the French Revolution and the Boston Tea Party -- Voltaire, Johann Sebastian Bach and Sartre, among them, says Mark Pendergrast in his essay, "Black Puddle Water or Panacea." Our days' ambitions may seem paltry in comparison but many of us won't tackle morning emails without a shot.

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]]>coffee bookcoffee historycoffee sexfeaturedJessie CacciolaThu, 14 Apr 2011 17:00:00 ESTUnofficial 'Mad Men' Cookbook in the Workshttp://www.slashfood.com/2011/03/03/unofficial-mad-men-cookbook-in-the-works/http://www.slashfood.com/2011/03/03/unofficial-mad-men-cookbook-in-the-works/http://www.slashfood.com/2011/03/03/unofficial-mad-men-cookbook-in-the-works/#commentsFiled under: ,

Don Draper, Mad Men cookbook launchingPhoto: Michael Yarish / AMC


The show may focus on the cocktails, but the characters on "Mad Men" have to eat, too. The folks over at iVillage report that those who want to dine like Don Draper are in luck: The Unofficial Mad Men Cookbook will hit bookshelves next winter. The authors, Judy Gelman and Peter Zheutlin, told Grub Street that the book will contain recipes for dishes featured in the show, from Sterling Cooper power lunches to Betty's "around the world" dinner. But it just wouldn't be Mad Men without the drinks, so don't worry -- there's a section for those, too.

Read the whole story at iVillage.com.

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]]>Mad MenMad Men cookbookSlashfood EditorThu, 03 Mar 2011 14:30:00 ESTA New Fast-Food Comic Book from the Makers of 'Super Size Me'http://www.slashfood.com/2011/02/25/a-new-fast-food-comic-book-from-the-makers-of-super-size-me/http://www.slashfood.com/2011/02/25/a-new-fast-food-comic-book-from-the-makers-of-super-size-me/http://www.slashfood.com/2011/02/25/a-new-fast-food-comic-book-from-the-makers-of-super-size-me/#commentsFiled under: ,

Supersized comic bookPhoto: Amazon.com

Hold the mayo. Hold the fries. Maybe hold everything. The guys who scared the hell out of us fast-food fans with the Oscar-nominated documentary Super Size Me are at it again. But don't wait up Sunday night to see if any Academy Awards are headed their way -- MTV's SplashPage reports that Supersized: Strange Tales from a Fast-Food Culture is a comic book this time. Director Morgan Spurlock and writer Jeremy Barlow penned the book, which hits shelves on March 9.

What can you expect from a fast-food comic book? Well-known graphic artists such as Lukas Ketner, Tony Millionaire and Ron English provide the illustrations, which at times are not so comic at all. The pages hold some original tales and also a few repeats spun out from Spurlock's movie. To kill time until then, why not queue up Super Size Me on Netflix. Or if you haven't seen them already, Fast Food Nation and Food, Inc. But don't expect to ever eat chicken again, much less fast food.

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]]>featuredMorgan SpurlockSuper Size MeSupersizedBill SertlFri, 25 Feb 2011 14:00:00 ESTBest Books for Eaters and Readershttp://www.slashfood.com/2010/12/22/best-books-for-eaters-and-readers/http://www.slashfood.com/2010/12/22/best-books-for-eaters-and-readers/http://www.slashfood.com/2010/12/22/best-books-for-eaters-and-readers/#commentsFiled under: ,

Photos: Stephen Lovekin / Getty Images; Amazon.com


Looking for last-minute (and we mean seriously last-minute) gift ideas for the book-loving foodie on your Christmas list? Then check out the recommendations from Michael Pollan (above right) and a variety of other high-profile gastronomes of the best books they've discovered this year, courtesy of Grist.

It seems like every year there's that one book that's a must-read for socially conscious foodies everywhere (good luck following the chatter at your next locavore-themed dinner party if you haven't read it). This year the book of the moment is Four Fish: The Future of the Last Wild Food, which details New York Times's writer Paul Greenberg's exploration into how we fish, overfish and/or genetically alter and farm seafood. The book pops up several times on the Grist lists, garnering kudos from Ruth Reichl (above left), former editor-in-chief of Gourmet, Grist's own Tom Philpott, and Politics of the Plate blogger Barry Estabrook.

For those with a taste for the more obscure, consider these weighty stocking-stuffers. Nikki Henderson, executive director of the People's Grocery in Oakland, California, recommends Food Rebellions by Eric Holt-Gimenez and Raj Patel. Based on her recommendation, it doesn't sound exactly like cozying up with Jane Austen, but it might just be perfect for the hardcore activist on your list: "It's not a feel-good narrative read, if that's what you're looking for," Henderson writes. "I needed a book that would give me an in-depth understanding of the 2008 food crisis, globalized food, and why sustainable agriculture can actually feed the world. It might take you a while to work your way through (it's very dense), but it's worth the time!"

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]]>Jason BestWed, 22 Dec 2010 15:00:00 ESTJamie Oliver's Book Sets a Recordhttp://www.slashfood.com/2010/12/10/jamie-olivers-book-sets-a-record/http://www.slashfood.com/2010/12/10/jamie-olivers-book-sets-a-record/http://www.slashfood.com/2010/12/10/jamie-olivers-book-sets-a-record/#commentsFiled under: ,

Jamie OliverPhoto: Ray Tamarra / Getty Images

Jamie Oliver's new 30-Minute Meals cookbook is literally selling faster than hot cakes. The book, much like his American TV spots, is based on "a revolutionary approach to cooking good food fast," and contains 50 recipes that follow through on that promise.

As Daily Mail UK reports, despite the book's hefty price of £26 (that's close to $45), it has remained on bookstores' bestseller's lists every week since it was released, just two months ago. It has already sold 735,000 copies, they say, which is "an average of 10,500 a day." In fact, it's the fastest selling non-fiction work -- ever.

That means it already beat out the "ten-week sales record previously held by comedian Peter Kay's memoir The Sound of Laughter which sold 483,000 copies" after it came out in 2008, reports the Mail. And in the past week alone, the book sold "well ahead" of The Guinness Book of World Records and The Simples Life, another British high-seller. It won't be beating out the highest selling book ever (the Bible) anytime soon, but there is speculation that it may bump another TV chef out of the running: Britain's Della Smith, whose book How to Cook is the reigning king with just over one million copies under its belt.

Jamie's publisher told the Mail: "Jamie proves [his approach], by mastering a few tricks and being organized and focused in the kitchen; it is absolutely possible, and easy, to get a complete meal on the table in the same amount of time you'd normally spend making one dish!" That's good enough for this year's Christmas tree, we think.

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]]>30 minute meals30MinuteMealsfeaturedjamie oliverJamieOliverJessie CacciolaFri, 10 Dec 2010 13:00:00 ESTCookbook Gift Guidehttp://www.slashfood.com/2010/12/07/cookbook-gift-guide/http://www.slashfood.com/2010/12/07/cookbook-gift-guide/http://www.slashfood.com/2010/12/07/cookbook-gift-guide/#commentsFiled under: , ,

cookbook giftsPhotos: Amazon.com


When it comes to giving a cookbook as a gift, there's no such thing as one size fits all -- sometimes you want a cookbook for a serious cook; sometimes you want a sweet-and-simple general-interest cookbook, and sometimes you want a cookbook for someone who doesn't actually cook but likes to read about cooking. We've asked T. Susan Chang -- food writer, cookbook reviewer for KitchenDaily and The Boston Globe, and a frequent contributor to NPR's Kitchen Window series -- to do the sorting for you. Here are her favorite gift-cookbook picks:

Cute little books for anybody:

o. Tea and Cookies: Enjoy the Perfect Cup of Tea--with Dozens of Delectable Recipes for Teatime Treats, by Rick Rodgers (William Morrow, $21.99). Cookie cookbooks are a gift that keeps on giving, especially if you happen to be invited over for tea. A smart selection in a delightful package.

o. Simply Ming One-Pot Meals: Quick, Healthy & Affordable Recipes, by Ming Tsai (Kyle Books, $29.95). Nobody likes cleaning pots. Keep it to a single one, with Asian-fusion how-tos from the cutest Chinese chef on TV.

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]]>cookbooksgift guide 2010giftsT. Susan ChangTue, 07 Dec 2010 11:00:00 ESTJulia Child, Pen Palhttp://www.slashfood.com/2010/12/06/julia-child-pen-pal/http://www.slashfood.com/2010/12/06/julia-child-pen-pal/http://www.slashfood.com/2010/12/06/julia-child-pen-pal/#commentsFiled under: ,

Photo: Elizabeth Hait, AOL


To fall for As Always, Julia: The Letters of Julia Child & Avis DeVoto (Houghton Mifflin Harcourt, $26), it doesn't matter if you know a beef bourguignon from a beef patty. It doesn't matter if you've never even lifted the cover of Julia Child's Mastering the Art of French Cooking, or, for that matter, even heard of Julia Child. For As Always, Julia is, beyond the correspondence that helped launch one of the greatest cookbooks of our time, an intimate portrait of a deep and enduring friendship.

Little did Julia Child know, when she wrote a letter congratulating scholar/journalist Bernard DeVoto on his Harper's story about the trouble with American knives, that she would find, in her own words, "a soul mate," in DeVoto's wife, Avis. As secretary to her husband, Avis answered Julia's letter, and from an exchange about the glories of French knives, the two (Child then living in Paris, and DeVoto in Cambridge, Mass.) rapidly progressed in letters to matters of the heart and of the kitchen, and often where the two intertwined.

Julia, of course, also found an unflagging champion for her expansive work with Simone Beck in the sophisticated, politically savvy, and intellectual Avis, with her Harvard ties and Boston literary connections and her culinary prowess. It was Avis who brought the massive project to Houghton Mifflin, and, later, when HM thought it too ungainly, to Knopf, where it found a home with the renowned editor Judith Jones, then early in her brilliant career.

Continue reading, and hear Julia and Avis, in their own words, after the jump.

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]]>booksjulia childNanette MaximMon, 06 Dec 2010 13:00:00 ESTPasta Pairings Worthy of a Prohttp://www.slashfood.com/2010/11/16/pasta-pairings-worthy-of-a-pro/http://www.slashfood.com/2010/11/16/pasta-pairings-worthy-of-a-pro/http://www.slashfood.com/2010/11/16/pasta-pairings-worthy-of-a-pro/#commentsFiled under: ,

The Geometry of Pasta Book CoverPhoto: Quirk Books / AP Photo

Which pastas go with which sauces, and why? Why is gemelli and pesto such a great combination, while gemelli and clam sauce doesn't really work at all? According to a Fox News story, you should look for answers in The Geometry of Pasta, a recent cookbook by graphic designer Caz Hildebrand and Jacob Kennedy. The book deciphers pasta shapes (there are more than 300 of them), lays down the rules, and delves into the history, geography, agriculture, texture, mouth feel and graphic design of the pairings. Plus, there are more than 100 recipes. Hildebrand's book design features striking black-and-white illustrations that not only detail pasta in its many forms but make for a pretty dramatic, and unusual, presentation of our favorite carb, one that Publishers Weekly calls "an instant classic."

Deciphering the Geometry of Pasta

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]]>cookbookspastapasta saucerecipesSlashfood EditorTue, 16 Nov 2010 15:00:00 ESTThe Worst Foods in America from Eat This, Not That! 2011http://www.slashfood.com/2010/11/12/the-worst-foods-in-america-from-eat-this-not-that-2011/http://www.slashfood.com/2010/11/12/the-worst-foods-in-america-from-eat-this-not-that-2011/http://www.slashfood.com/2010/11/12/the-worst-foods-in-america-from-eat-this-not-that-2011/#commentsFiled under:

Eat This, Not That! New! 2011 Edition (C) 2010 by David Zinczenko with Matt Goulding. Permission granted by Rodale Books.


The popular guide to making better choices at casual and fast-food establishments, Eat This, Not That! is out with a new 2011 edition. Exposed inside are the dirty secrets of the food industry; the best and worst foods to boost brain power; the newest picks from more than 50 fast-food and sit-down restaurants; and, our favorite section, the 20 worst foods in America.

Slashfood was lucky enough to get a peek at 10 of the 20 worst foods, including the worst fast-food burger, the worst salad and the worst meal overall. For photos and statistics, click through the gallery after the jump.

For the remaining 10 (including the worst supermarket meal, worst drink and worst appetizer), as well as tips on stocking your pantry with America's best packaged foods and a guide to getting your kids to eat more fruits and veggies, visit Eat This, Not That or pick up a copy of the book.

Visit Men's Health regularly for more Eat This, Not That!

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]]>eat this not thatfast foodFastFoodmens healthMensHealthSlashfood EditorFri, 12 Nov 2010 17:00:00 ESTIf You Knew Paris Like He Knows Parishttp://www.slashfood.com/2010/10/19/if-you-knew-paris-like-he-knows-paris/http://www.slashfood.com/2010/10/19/if-you-knew-paris-like-he-knows-paris/http://www.slashfood.com/2010/10/19/if-you-knew-paris-like-he-knows-paris/#commentsFiled under: ,

Dining in ParisPhoto: LokoN Only One, Flickr


If you've been in Paris, you've probably been in this situation: It's 8:00, you're wandering around an unfamiliar arrondissement after a long day of staring at 18th-century paintings, your spoken French is way short of Madame Sarkozy's, and you're hungry and want to rest your dogs at a fantastic restaurant. Merde!

Calm down, weary traveler. Alec Lobrano, the former European editor for Gourmet and an American expat who's called Paris home for 25 years, has your back. With the recently released second edition of his Hungry for Paris, Lobrano supplies more than 100 in-depth suggestions, from the hautest dining rooms in town to the bistros where you can kick back with an omelet and a groaning plate of boudin noir (like La Bigarrade, Jadis, and L'Epigramme).

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]]>Alec Lobranoparisrestaurant guidestravel booksSlashfood EditorTue, 19 Oct 2010 14:00:00 ESTAnthony Bourdain Cooks Up a Graphic Novelhttp://www.slashfood.com/2010/10/11/anthony-bourdain-cooks-up-a-graphic-novel/http://www.slashfood.com/2010/10/11/anthony-bourdain-cooks-up-a-graphic-novel/http://www.slashfood.com/2010/10/11/anthony-bourdain-cooks-up-a-graphic-novel/#commentsFiled under: ,

Anthony BourdainPhoto: Henry S. Dziekan III / Getty Images

WHAM! POW! SAUTÉ!? It's not often (if ever) that you see the likes of Superman or Wonder Woman standing over a six-burner Viking, simmering a port reduction. Apparently, saving the world on a regular basis doesn't leave much time for culinary creativity.

Unless that world was one where "food and the secrets of how to prepare it are the source of all power?"

That appears to be the premise behind "Get Jiro!",, a new graphic novel by none other than Anthony Bourdain, host of "No Reservations" and author of Kitchen Confidential.

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]]>anthony bourdainget jirovertigo comicsJason BestMon, 11 Oct 2010 16:00:00 ESTThe World's First Twitter Cookbookhttp://www.slashfood.com/2010/10/06/the-worlds-first-twitter-cookbook/http://www.slashfood.com/2010/10/06/the-worlds-first-twitter-cookbook/http://www.slashfood.com/2010/10/06/the-worlds-first-twitter-cookbook/#commentsFiled under: ,

Photo Illustration: Getty Images


For foodies and off-work cooks, Twitter is a way to share recipes for the tactfully short-handed and poetically brief. (See: Eric Ripert, Ruth Reichl and Ian Knauer). Most recipes are simple or merely state the components of a dish for inspiration, but some people tweet full recipes within the allotted 140 characters. Amateur cook Maureen Evans got pretty good at it -- so good, in fact, that she developed the first-ever Twitter cookbook.

Released just last month, Eat Tweet (Artisan, $14.95) compiles more than 1,000 tweeted recipes from Evans' @cookbook account, which she still updates with new creations, like Whisky Apples, Roasted Tomato Sauce or Eggs Berlin: shallots, thyme, lemon, pumpernickel and poached eggs. Or should we say: "3c shallot/⅓c olvoil h@low; +6c zuke 20m@low to tender; +¼t thyme/lem&garlc/s+p. Top 4pce pumpernickel tst; +4poachedegg/basil."

For those who might be wary of translating what she calls Twitterese, Evans has posted eighteen decoded recipes on her Huffington Post blog, including Julia Child's Boeuf Bourguignon. Check out the condensed version of that one.

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]]>cookbooktwitterJessie CacciolaWed, 06 Oct 2010 14:00:00 ESTHome Cooking, Ikea-Stylehttp://www.slashfood.com/2010/09/27/home-cooking-ikea-style/http://www.slashfood.com/2010/09/27/home-cooking-ikea-style/http://www.slashfood.com/2010/09/27/home-cooking-ikea-style/#commentsFiled under:

Photo: Carl Kleiner Via Today and Tomorrow

Ikea, the Scandinavian home furnishings giant known for high design and low prices, has made an extremely successful foray into kitchen renovations in recent years. In some up-and-coming neighborhoods there's nary a non-Ikea cabinet to be found. Cunning, cheerful cookware, too, is a staple in youthful kitchens everywhere. Now the company has taken what seems like the obvious next step: They've created a cookbookwith the same spare, minimalist sensibility the brand is known for.

As with all Ikea products, the book has a distinctive Swedish name -- Hembakat är Bäst, or Homemade Is Best -- and it contains some thirty basic recipes for what one assumes are traditional Scandinavian treats, such as vanilijhorn (apparently similar to almond croissants) and pepperkakor (gingerbread cookies). Are the recipes any good? Who knows? The attention right now is focused on the styling and photography -- provided in this case by Carl Kleiner, a Stockholm-based photographer well known for his own minimalist, offbeat aesthetic.

Unfortunately for all of us stateside Swedish wannabes, Hembakat är Bäst isn't yet available in the U.S. If you've got Old World cousins -- or any pals doing their junior years abroad -- implore them to send a few copies across the Atlantic. Language barrier? No problem. Anyone who's ever figured out how to use one of those wordless Ikea instruction manuals will find this to be -- wait for it -- a piece of cake. (Oh yes we did!)

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]]>cookbooksIKEAikea cookbookIkeaCookbookNaomi ShulmanMon, 27 Sep 2010 14:00:00 ESTBrooklyn Eats its Wordshttp://www.slashfood.com/2010/09/13/brooklyn-eats-its-words/http://www.slashfood.com/2010/09/13/brooklyn-eats-its-words/http://www.slashfood.com/2010/09/13/brooklyn-eats-its-words/#commentsFiled under: ,

Brooklyn Book FestivalPhoto: Brooklyn Book Festival


This weekend, the fifth annual Brooklyn Book Festival brought together a smattering of food writers from across the boroughs, including the Franks of Frankies Spuntino and Prime Meats; Rachel Wharton of Edible Brooklyn; chef Gabrielle Hamilton of Prune restaurant; Francis Lam, senior writer at Salon.com; and the Lee Brothers of Southern cookbook and boiled peanut fame.

There were many lively discussions on a variety of topics throughout the festival, but we've collected the most delicious quotes here:

On writing about food:

Gabrielle Hamilton: "It's a lot easier to cross off items on a prep list as opposed to figuring out the human condition."

Francis Lam: "I eat food because I love food. I cook food because I love food. I write about food because I love people."

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]]>brooklyn book festivalfeaturedfrancis lamfrankies spuntinogabrielle hamiltonlee brothersrachel whartonLeslie PariseauMon, 13 Sep 2010 16:00:00 EST50 Best Cookbooks of All Timehttp://www.slashfood.com/2010/08/17/50-best-cookbooks-of-all-time/http://www.slashfood.com/2010/08/17/50-best-cookbooks-of-all-time/http://www.slashfood.com/2010/08/17/50-best-cookbooks-of-all-time/#commentsFiled under:

cookbooks on kitchen shelfPhoto: manthatcooks, Flickr


Choosing the best of anything is a subjective game, but newspaper and magazine editors love to make lists and then let their readers duke it out. The Guardian, a British daily newspaper, recently gathered a mix of Americans and Brits -- including Top Chef Master Chef judge Jay Rayner, "Heat" author Bill Buford, and chef Fergus Henderson -- to judge the 50 best cookbooks of all time.

Coming in at number one is Richard Olney's "The French Menu Cookbook." It's a pretty safe choice, considering Olney's revered status in the food world, but some of their other selections have people scratching their heads. Julia Child isn't in the top 10 (she pops up at 21). Much-loved food writer MFK Fisher is almost at the bottom of the list at 47. And Thomas Keller doesn't appear at all.

Everyone's entitled to their opinion, of course, but to overlook Keller's "French Laundry Cookbook" completely seems odd - it's a huge seller in the states, and has been praised by critics and home cooks alike. Is it a deliberate snub?

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]]>best cookbooksbill bufordcookbooksfrench laundry cookbookFrench Provincial Cookingthe book of jewish foodthe french menu cookbookthomas kellerNichol NelsonTue, 17 Aug 2010 17:00:00 ESTThe Big Book of Molecular Gastronomyhttp://www.slashfood.com/2010/08/09/the-big-book-of-molecular-gastronomy/http://www.slashfood.com/2010/08/09/the-big-book-of-molecular-gastronomy/http://www.slashfood.com/2010/08/09/the-big-book-of-molecular-gastronomy/#commentsFiled under:

Photo: Amazon.com

If there were a Guinness World Record for heftiest, most expensive cookbook, there would be no question that this new arrival would own the slot. At a whopping $625, Modernist Cuisine: The Art and Science of Cooking, the 2,400 page creation of scientists-inventors-cooks Nathan Myhrvold, Chris Young and Maxime Bilet, is a six-volume guide to molecular gastronomy.

Renowned for his own hand in the movement, Ferran Adrià has already given his blessing, offering a statement on the book's website that "this cookbook will change the way we understand the kitchen."

The volumes are divided as such:
o. 1 - "History & Fundamentals"
o. 2 - "Techniques & Equipment"
o. 3 - "Animals & Plants"
o. 4 - "Ingredients & Preparations"
o. 5 - "Plated-Dish Recipes"
o. 6 - "Kitchen Manual"

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]]>cookbookferran adriamodernist cuisineModernistCuisinemolecular gastronomyJessie CacciolaMon, 09 Aug 2010 14:00:00 ESTThe CAFO Reader: The Tragedy of Industrial Animal Factorieshttp://www.slashfood.com/2010/07/15/the-cafo-reader-the-tragedy-of-industrial-animal-factories/http://www.slashfood.com/2010/07/15/the-cafo-reader-the-tragedy-of-industrial-animal-factories/http://www.slashfood.com/2010/07/15/the-cafo-reader-the-tragedy-of-industrial-animal-factories/#commentsFiled under:

Photo: Amazon.com

The CAFO Reader is meaty. Maybe it's the fact that I read it while on vacation in Iowa, smack dab in the very heart of hog and egg laying hen confinement operations. These industrial "farms" have been here for years. Pass them on the highway, and the smell can be eye-watering, even if you can't see the operation itself from the road. Locals are fond of saying, "That's the smell of money." And it is, but too often that cash doesn't make it back into the very communities where these operations live.

That's just one of the points editor Daniel Imhoff makes as he sets out on a myth-busting mission in this book. Chapters are voiced by some of the most notable thinkers in our country's sustainable food movement -- Michael Pollan, Wendell Berry Fred Kirschenmann, Dan Barber, Tom Philpott, and Eric Schlosser among them.

From intensively farmed beef, pork, chicken, fish, dairy and eggs -- the curtain of "Big Agriculture" is pulled back with fact-driven arguments on the true costs of pollution, animal cruelty, overuse of antibiotics, immigrant labor and more, which many feel has mired our food system. Republican speech writer Matthew Scully says "instead of redesigning the factory farm to suit the animals, they are redesigning the animals to suit the factory farm."

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]]>agriculturebeefeggsfarmingfeaturedfood politicsMichael PollanporkClare Leschin-HoarThu, 15 Jul 2010 16:00:00 EST'Dulce' - Cookbook Spotlighthttp://www.slashfood.com/2010/05/21/dulce-cookbook-spotlight/http://www.slashfood.com/2010/05/21/dulce-cookbook-spotlight/http://www.slashfood.com/2010/05/21/dulce-cookbook-spotlight/#commentsFiled under: ,

dulcePhoto: Amazon.com

"Dulce"
By Joseluis Flores with Laura Zimmerman Maye
Photographs by Ben Fink
Rizzoli -- 2010
Buy it on Amazon

The cover photo of "Dulce" features churros with a dish of chocolate sauce alongside. Poised for a nibble, it's food porn at its very finest. But can you judge a book by its cover?

I have a love affair with cookbooks. "Dulce," despite its amazing collection of tempting recipes, stepped out on me. It tested my love and I don't know whether to give it another chance or break it off.

See what we tested and whether it's worth buying after the jump.

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]]>dulcejoseluis floresJoseluisFloreslaura zimmerman mayeLauraZimmermanMayeMaggie RuggieroFri, 21 May 2010 14:00:00 ESTCook Like a Real N.J. Housewifehttp://www.slashfood.com/2010/05/13/cook-like-a-real-nj-housewife/http://www.slashfood.com/2010/05/13/cook-like-a-real-nj-housewife/http://www.slashfood.com/2010/05/13/cook-like-a-real-nj-housewife/#commentsFiled under: ,

Teresa GiudicePhoto: Mike Coppola / Getty Images

Teresa Giudice, the table-flipping star from "The Real Housewives of New Jersey," has a cookbook out called "Skinny Italian." In it she shares recipes for low-fat Italian dishes, which helps explain how the mother of four children under the age of nine maintains her svelte figure.

When did you learn how to cook?
TG: When I got married. When I was working I wouldn't get home from the city till 7:30 or 8:00 and my mom would have dinner ready for me on the table. But when I got married I would call my mom and I would say, "Ma I want to make this dish that you make" and she would tell me over the phone, and Joe, my husband, thought it was delicious.

So really this cookbook is your mom's.
TG: Well, it is my mom's recipes. There are a few that are mine, like the zucchini spaghetti and the lemon granita.

You have four daughters. Are any of them picky eaters?
TG: None of them. They eat whatever I make. My friends' kids come over and once they try my food, they're like, "Oh my God," and I tell their mothers that they ate and they're like, "What?" That's because their moms don't cook for them.

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]]>featuredteresa giudiceTeresaGiudiceNicki GostinThu, 13 May 2010 12:00:00 ESTClaudia Roden Inducted Into Cookbook Hall of Famehttp://www.slashfood.com/2010/05/06/claudia-roden-inducted-into-cookbook-hall-of-fame/http://www.slashfood.com/2010/05/06/claudia-roden-inducted-into-cookbook-hall-of-fame/http://www.slashfood.com/2010/05/06/claudia-roden-inducted-into-cookbook-hall-of-fame/#commentsFiled under: ,

DamGoodSweetPhoto: Amazon

At the James Beard Awards this week, cookbook author Claudia Roden received the equivalent of a lifetime achievement award: She was inducted into the Cookbook Hall of Fame for her landmark tome, "A Book of Middle Eastern Food," first published in 1972. Roden, who lives in London, was in Manhattan to accept the award, and spoke to Slashfood.

Where does your love of Middle Eastern food come from?
CR: I come from Egypt. When I lived there, it was a very cosmopolitan country, like Dubai today. People from all around the area came there for business. When the Suez Canal crisis happened, it resulted in Jews having to leave Egypt. This whole big shock of having to leave brought to me the urgency of collecting recipes because we never had a cookbook. There were never any recipes in print at all. It didn't exist.

More with Claudia Roden after the jump ...

Continue reading Claudia Roden Inducted Into Cookbook Hall of Fame

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