Posts tagged JuliaChild at Slashfood

Posts with tag JuliaChild

My foodie reading list

Posted May 12th 2008 5:03PM by Julie Tilsner
Filed under: Books

I am a budding foodie and reluctant food blogger. I've only recently joined Slashfood, and unlike many of my colleagues, I don't have any particular knowledge about the foodie world. I don't watch the Food Network (that would require me getting cable, and nyaaaah). I don't know much about fine cuisine. I wouldn't know a truffle from a button mushroom (or maybe I would, if somebody would buy me a truffle). And indeed, although I love food, love being in the kitchen and (trying) to feed my friends and family, the learning curve is daunting.

But I want to learn! And since I'm at least another year away from actually taking a cooking class, I've done what most writers do: I've hit the books. I thought I'd share them with you, while I'm educating myself on all things culinary.

Food is the new black. Or at least it seems that way, given the mass media interest in food and its preparations. It's not hard to compile a sizable reading list. I've culled mine mostly from suggestions on the food blogs, and here they are, in no particular order. The list isn't complete by any means, but it's a start.

Continue reading My foodie reading list

Julia Child and Company, Cookbook of the Day

Posted Apr 29th 2008 2:02PM by Marisa McClellan
Filed under: Books, Cookbook of the Day, Celebrities

In the days before the internet, cooking shows had to figure out an easy way for viewers to get a hold of the recipes featured on their programs. There was typically an address that one could write to to obtain the recipes. Alternately, they would leave the ingredient list and instructions up on the screen for some time at some point during the program, so that a quick transcriptionist could hurriedly jot them down. Sometimes, the only option for the viewer was to take notes while watching (my Aunt Doris always watched Julia Child with steno pad and pencil in hand).

This book, Julia Child and Company, was something of a revolution. Printed in 1978, it came out at the very same time as Child's show of the same name began to air. That way, viewers could watch the show at leisure, unworried about catching every nuance of the recipe as they knew they'd have Child's clear and careful written instructions to reference later on. Now, thirty years later, we can't follow along with the series, but we can still utilize the recipes in the book.

It is organized by menu, which is fun in that you can see just how Child would have served a meal (it's not just French food in this volume, she incorporates a variety of cultural favorites). However, if you don't want to recreate an entire show's worth of food, you do have to poke around a bit more to find what you're looking for. If you're a fan of Child and want another opportunity to "hear" her calm, helpful voice in the kitchen, this is a good book to add to your collection.

Hand-pulled noodles as molecular gastronomy

Posted Mar 26th 2007 4:30PM by Joe DiStefano
Filed under: Science, Grains, Asia, Television/Film

Move over Ferran Adrià. Northern China has its own version of molecular gastronomy: hand-pulled noodles. Well not quite, but the above clip of Chef Mark Pi is fascinating not only because of the sheer craftsmanship required to, er, pull off such a feat, but because of the science lesson the narrator gives.

Physicist Philip Morrison gives us noodle making as a way of discussing the size, particularly the thickness, of atoms. He states: "We approach the division of matter...by halving and halving and halving it again." This point is clearly demonstrated by Chef Pi's demonstration of hand-pulling dragon's beard noodles. After folding the noodles a dozen times he's created 4,096 ultrathin strands. Morrison points out that if the venerable chef had managed 42 times his noodles would have reached atomic thickness.

Incidentally, this vid comes from a 1987 PBS program The Ring of Truth: Atoms. I found another great and hilarious clip featuring Julia Child. Without giving too much away, all I'm going to say is it involves her isolating pure carbon.

NYT Dining & Wine in 60 Seconds

Posted Aug 31st 2005 3:31PM by Karina Longworth
Filed under: East Coast, West Coast, South America, Fish, Recipes, Newspapers, Stores & Shopping, Grilling

Frank Bruni drags his friends through the No Admittance door to sample the "always serviceable, sometimes distinguished and less frequently exemplary" cuisine at La Esquina.
Summer's crawling to an inteminable halt, and "everyone's a little tired of the grill, the fish, the steaks, the lobsters and clams, the barbecued chicken and the endless feed of burgers and hot dogs." What's Christopher Idone's solution? Roasted capon.
The Minimalist shares his secret to perfect grilled fish. Here's a hint: "The road to success begins with leaving fillets behind."
Bacon or not to bacon? Elaine Louie guides you through the new trends in chowder.
R.W.Apple Jr salutes the decidedly non-glam eating to be found in Santa Barbara, which even Julia Child learned to appreciate.
Keeping a green kitchen "lies at the intersection of good cooking and common sense, and coexists with - nurtures, even - individualistic quirks that make your kitchen yours alone." To that end, Julie Besonen and Andrea Kannapell tell you how to shop, how to store and how to conserve.

#	Blogger	Posts	Cmts
1	Marisa McClellan	95	12
2	Bob Sassone	60	4
3	Shayna Glick	58	0
4	Ellen Slattery	43	11
5	Emily Matchar	34	0
6	Stefani Pollack	30	3
7	Sarah J. Gim	26	1
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9	Alanna Kaufman	22	0
10	Julie Tilsner	11	0
11	Kat Kinsman	5	2
12	Kellye Agreda	2	0
13	Wendy Buckley	2	2
14	Joanne Lutynec	2	0
15	Keith Waldbauer	1	0
16	Jonathan M. Forester	1	0
17	Joe DiStefano	1	0
18	AOL Food Editor	1	0

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My foodie reading list

Julia Child and Company, Cookbook of the Day

Hand-pulled noodles as molecular gastronomy

NYT Dining & Wine in 60 Seconds

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