It's Monday morning, and we're right there with you. While propping your eyes open waiting for the coffee to kick in, do sneak a look at Orangette. It's the literary equivalent of falling asleep curled around a novel or sipping hot milk to stave off insomnia. Strangely comforting and nostalgia-inducing at once, it leaves one poised between appetites, unsure whether to roast a rack of lamb for dinner or ride a two-seater bicycle through the French Quarter taking snapshots while drinking gin lemonade.
That's how disorienting Orangette's (aka Molly Wizenberg) prose is. If you find her beautiful polaroids, winding tales and dreamy recipes (like this adapteddish of asparagus with pecorino and pooled walnut crema) insufficient, you might pop out and buy her new book. Now back to work.
We've seen you Slashfoodies pressing your noses up against the windows of new restaurants or talking for an unseemly amount of time about the pasta you made last night. And we love it, since that's what we go nuts for, too.
But we also know you have multiple obsessions, so if a meowing, drooling or swimming compadre is one of them, check out our brand-new sister site Paw Nation, featuring adorable photos, smart advice and even pet horoscopes!
For those canine-lovers devoted to both dogs and food, there's also a new book out there for ya: "One Nation Under Dog: Adventures in the New World of Prozac-Popping Puppies, Dog-Park Politics and Organic Pet Food." Say that six times fast. An exploration of America's puppy prediliction, the book features a whole chapter devoted to the grub we feed our four-legged friends. Journalist Michael Schaffer's tours Bogner Meats, where they manufacture human food and raw dog food alike. Though one manager declares his father would have "rolled over in his grave" at the notion of upscale dog food made from people food, Schaffer seems pretty taken with it, especially in the wake of the salmonella scandals.
But seriously, folks, Paw Nation? One Nation Under Dog? Who's in charge here, anyways??
I was in Napa a few weeks ago for the Symposium for Professional Wine Writers, and had the opportunity to visit Tres Sabores Winery on my way out of town. (I won a fellowship to the symposium, and Tres Sabores was the sponsor. One of the reasons the judges matched me with that particular winery is that I write a lot about green issues, and Tres Sabores is a sustainable winery.)
At the Tres Sabores ranch, I toured the property with owner Julie Johnson and one of her sweet dogs, who acted as if she owned the place. Turns out, she does. She and Julie's two other dogs have been featured in the U.S. Wine Dogs book, one in a series taken all over the world by Australian photojournalists Craig McGill and Sue Elliot.
To date, they've got two U.S. editions, Italy, New Zealand, Australia, and the Australian Deluxe edition. It seems they've tapped into something: wherever there's a winery, there's a dog (or two or three).
If you love dogs and wine, this book is a winning combination.
I didn't put it down until I had at least looked at every single wine on the list. It's Gary first list of favorite and recommended wines, and it's chock full of enthusiasm, energy, and genuinely great recommendations.
Here are some ways this book can be useful for you:
Exploring wine if you've never really tried wine before and have no idea where to start.
Choosing great wines for specific occasions from Gary's very cleverly organized and insightful lists for any event.
Finding the best wine for that flavor profile you really like (best dry Reisling, best "fruit bomb" red, etc.).
Learning how you can become better at recognizing what you like about wine and what wines you're passionate about (hint: drink more wine!).
Understanding that wine can be fun, and that it doesn't have to be serious or snobby.
What I really love about this book is the genuine authenticity that just reverberates from everything that Gary has to say. Each individual wine write-up is like getting to read an episode of Wine Library TV, chock full of enthusiasm, honesty, and insightful wine wisdom. The only thing I would change about the book is that, for a truly ignorant wine novice like myself, it's hard to tell which wines are white or red, etc., which is important for me since I have a hard time really enjoying reds and wanted to go through and pick out all of the wines that I knew I would want to try right off of the bat. A quick cheat sheet or wine primer at the beginning of the book (Petite Sirah is red, Reislings are white, etc.) would have been really helpful for me.
Overall, the book is well written, very straightforward in Gary's typical style, and I think it has potential to really help the everyday wine enthusiast reach a level of immersion in the wine world that many of us don't think we can reach. It can be expensive to start out in wine and buy a bottle of everything, especially if you're back at square one when the wine isn't a quality example of the genre you're trying to explore. This book makes jumping into every corner of the wine world a real possibility for every wine drinker, and that is something really worth sharing. Keep a copy handy for your own trips to the liquor store, and give a copy to a wine-loving (or wine-curious) friend!
In a strategic move to boost sales, HarperCollins is putting the entire contents of a handful of its new books online for anyone to read. And one of these books just happens to be Robert Irvine's Mission: Cook!: My Life, My Recipes, and Making the Impossible Easy. Irvine is formerly a chef for the Royal Family,and star of the Food Network show Dinner: Impossible.
The book is pretty much what it sounds like: a collection of Irvine's recipes, anecdotes, and nostalgia. And while he is quite accomplished, this often comes across as arrogance. Here's a sample from the introduction: "I am a bit of an anomaly in the cooking trade...Not unlike the freelancers of medieval European chivalry or cowboys for hire on the open range in the American West, I have preferred to follow my own path, my own internal compass..."
And as soon as you think he has settled into one particular writing style, Irvine will describe a recipe and throw in a really astute, carefully thought-out phrase, such as "Fingerlicking good!!!" at its conclusion. (And yes, all three exclamation points were printed in the book).
Despite this particular book's drawbacks, and the tiny, pale-colored type on the screen (the site is still in its beta version, so its appearance will most likely improve), here's hoping that this project will expand and develop into a huge cookbook database for chefs everywhere.
Anu Garg's new book, "The Dord, The Diglot, and an Avocado or Two: The Hidden Lives and Strange Origins of Common and Not-so-common Words" combines two of my favorite things: food and etymology. Bibliophiles might know Garg from Wordsmith, his 600,000-subscriber word-a-day e-mail system.
Now, while the book isn't entirely about food, Garg, a vegan, devotes one entire chapter to the meaning behind food words (gourmand, by the way, comes from the word gormant, which means glutton - share that one at your next dinner party!)
Some other fun word origins? 'Calzone' means 'trouser leg,' 'taco' means 'plug' or 'wad' (ew), and a 'trencherman' is a hearty eater. Hey - what about us trencherwomen? Check out the Seattle Post-Intelligencer's review of the book for more.
So, next time you're gathered postprandial, use this book as fodder in your conversation about aristology to impress your guests.
For Christmas, I received a super-cool vegan cookbook (thanks, Mom!) that's become my new favorite. I find that some veggie/vegan cookbooks, while gorgeous and filled with fantastic recipes, have an air of pretension about them that irks me as I struggle to, say, wrap my increasingly-crumbly tempeh in endive.
But Angeline Linardis, author of V Cuisine: The Art of New Vegan Cooking, isn't like that at all. Her voice throughout the book is light and non-threatening, and the recipes aren't nearly as intimidating as some I've come across. (For instance, my favorite chapter name is "Terrifying Tofu.")
So far I've tried a few of the recipes, including the corn chowder (Linardis recommended that you blend half of it with an immersion blender, but I left it chunky, and I'm glad I did - I retained the individual flavors of the veggies and it felt more hearty, like a chowder should) and the tofu "fries," which weren't nearly as crispy as I'd hoped, but plenty tasty and filling.
And while the teaspoon of turmeric the soup called for turned my favorite spatula a permanent shade of shocking yellow, it's a small price to pay for such a fun collection of recipes.
So we're just going to choose a winner at random. All you have to do is let us know you're here with a comment on this post. No need to be witty. Rant. Rave. Make a suggestion. Just say "Hello." Whatever you're moved to say, say it!
You have until sundown today. Maybe later if we decide "sundown" in Hawaii.
I have heard Tyler Florence compared to Jamie Oliver on more than one occasion and although the comparisons have involved everything from technique to looks, the two chefs just happen to fill very similar roles on TV as good looking guys with a "good food, good friends" type of philosophy. Of course, Tyler and Jamie ultimately went in different directions with the TV careers (with Tyler ending up on How to Boil Water, but Tyler's Ultimate: Brilliant Simple Food to Make Any Time is a step back towards his roots. The dishes in the book are simple and straightforward, but are certainly not too far into "quick fix" territory. They rely on quality ingredients and bright flavors, with both more exotic and more casual fare to choose from, and all are intended to be the types of recipes that you can turn to again and again. Some of the recipes include The Ultimate Barbecued Chicken; Almond Semifreddo with Spiced Honey Dried Fruit; Chicken Paillard with Blue Cheese, Pancetta, and Figs; and Coconut Shrimp with Basmati Rice and Apricots.
When the power goes out, you lose a lot of the functionality of your kitchen. The microwave doesn't work, nor does the oven. You can't use your coffee machine, and neither will an electric stove. The worst thing, aside from the fact that such situations are almost entirely unpredictable, is that your refrigerator and freezer will be powerless, meaning that to clock is rapidly ticking for all the perishable foods that are so important to our daily meals.Apocalypse Chow: How to Eat Well When the Power Goes Out is a lighthearted look at how - and what - to cook when you can't use any of the resources that we normally take for granted. It includes lists of safe, easy-to-store foods, as well as other disaster-preparedness tips, and suggestions for putting together a reliable and electricity-free cooking system. The 50 or so recipes are easy to follow and require minimal work to put together dishes - all of the ones in the book are vegetarian - like Almost-Instant Black Bean Chili, Pantry Pasta Salad, Skillet Peach Crumble and Garlicky Chickpeas with Potatoes and Tomatoes.
And, lest you think that the book is only handy in natural disasters (and Bachelors, as the cover suggests), consider that it is not a bad idea to have a book full of recipes that require minimal cooking and shelf-stable (or just long lasting) foods for those times when you just don't feel like working too hard in the kitchen.
The best way to get a taste of Paris is to actually go there. Unfortunately, that sort of trip isn't always in the cards - lucky you if it is! - when you get a craving for French food. An alternative is to pick up Patricia Wells' The Paris Cookbook, a collection of over 150 recipes from some of the most famous restaurants and chefs in Paris, as well as many French standards that are enjoyed throughout the city. There are many main courses, both upscale and homey, to choose from and a wide variety of desserts, since you can't take a trip to Paris without indulging in some delicious pastries. In this volume, you'll find Taillevent's Goat Cheese and Roasted Tomato Appetizer, Joël Robuchon's Creamy White Bean Soup, Tarte Tatin and Penne with Mustard and Chives. Wells' writing style seems to be injected with a Parisian feeling, but her recipes are clear and very easy to follow, with many helpful tips to ensure that everything goes smoothly. In addition to the recipes, there are plenty of illustrations, wine recommendations and restaurant addresses, which will come in handy when you actually do make it to the city.
The Culinary Institute of America has put out some great books in the past, all of which are not only good references for home cooks looking for creative recipes, but are great references for those interested in learning as much as possible about cooking techniques. The Culinary Institute of America Book of Soups: More than 100 Recipes for Perfect Soupsis no exception. The book covers stocks, cream soups, cold soups and just about any other type of soup that you can think of in great detail, walking you through all the steps needed to perfect your technique. There are over 50 step-by-step instruction sets, as well as tips for correcting consistency and flavor. The emphasis is on classics, such as Vichyssoise, Clam Chowder and Cream of Tomato (which would be perfect with Grilled Cheese), but there are plenty of creative twists on standard flavors to keep things interesting for even adventurous cooks. On top of all the soup recipes, or rather following them, is a chapter dedicated to the accompaniments that can turn any soup into a meal, primarily breads, croutons and crackers.
Spaghetti is one of the trickier things to portion properly. It never looks like enough before it is cooked and is almost invariably more than you could, or should, eat at one sitting. A Swedish design company, Superdupia, has come up with a very creative way to get the proper portion sizes. Their Spaghetti Book is spiral-bound, made of plastic and full of holes. Each of the holes is measured to fit a specific amount of dry spaghetti (1 serving, 2 servings, etc), making it easy to get just the right amount every time you cook. It might also have some appeal for parents with small children, who can help "cook" by measuring out the pasta using the fun shapes.
Recipe books aren't quite as popular as they used to be. More often than not, people buy cookbooks as gifts and pass those out to friends and family, not only because it's convenient (and the recipes are good), but because they don't necessarily have a collection of their own favorite recipes to pass on. Fortunately, as home cooking continues steadily growing in popularity, people are writing down what they like to cook. Often, these recipes show up on food blogs, but as gift idea, why not revive the idea of actually writing down those recipes to pass them on?
The Recipe Binder Set from russell+hazel includes two binders, each with recipe pages, recipe cards, menu planning sheets and measuring equivalent charts for easy referencing. There is room for photos and many computers will let you format recipes so they can be printed out directly onto the recipe cards. Alternatively, you might also have luck finding a blank recipe book at a stationary/card store, such as Hallmark.
It's not the OED, but everyone's favorite Rachael Ray-ism is about to become an official part of our language, due for inclusion in the next edition of the Oxford American College Dictionary. The entry will read "EVOO: abbr. extra-virgin olive oil." The news was broken last week on Rachael Ray's talk show by the editor of the dictionary, who also spoke about how difficult it is to get words into the dictionary.
It makes you wonder if more people will buy the dictionary because of the new Rachael Ray connection, small though it is. It seems like the people buying the college edition of a dictionary are the most likely to turn to the internet (where you can easily find lots of info on EVOO) than to a reference book.
By the way - the cute shirt pictured here? It's available at the Rachael Ray shop.
If you're a Vayniac, you already know that Gary Vaynerchuk came out with a book called 
Anu Garg's new book, "The Dord, The Diglot, and an Avocado or Two: The Hidden Lives and Strange Origins of Common and Not-so-common Words" combines two of my favorite things: food and etymology. Bibliophiles might know Garg from Wordsmith, his 600,000-subscriber word-a-day e-mail system. .jpg)
For Christmas, I received a super-cool vegan cookbook (thanks, Mom!) that's become my new favorite. I find that some veggie/vegan cookbooks, while gorgeous and filled with fantastic recipes, have an air of pretension about them that irks me as I struggle to, say, wrap my increasingly-crumbly tempeh in endive. 
This one is for our most beloved Slashfoodie. We're giving a gift to our favorite reader!
Spaghetti is one of the trickier things to portion properly. It never looks like enough before it is cooked and is almost invariably more than you could, or should, eat at one sitting. A Swedish design company, Superdupia, has come up with a very creative way to get the proper portion sizes. Their 
Recipe books aren't quite as popular as they used to be. More often than not, people buy cookbooks as gifts and pass those out to friends and family, not only because it's convenient (and the recipes are good), but because they don't necessarily have a collection of their own favorite recipes to pass on. Fortunately, as home cooking continues steadily growing in popularity, people are writing down what they like to cook. Often, these recipes show up on food blogs, but as gift idea, why not revive the idea of actually writing down those recipes to pass them on?
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
