Cooking
It seems fitting that food writers and chefs, who focus on the pleasures of eating, also help out those who don't get enough to eat. That is the idea behind Creating A Meal You'll Love: Notable Chefs and Food Writers on Their Unforgettable Dining Experiences. It's a book of essays from chefs and food writers and all of the contributors provided their essays "pro bono" with the royalties from the sale of the book going to Share Our Strength, the leading non-profit organization ending childhood hunger in America.
There are some recipes in this book, but mostly there are just wonderfully written essays from a wide range of voices. I am proud to share the pages with people I know like Shauna James Ahern and Jaden Hair, writers I admire like Louisa Chu, Mimi Sheraton and David Sax and inspiring chefs like Marcus Samuelsson, Anna Thomas, Susur Lee and Skye Gyngell. In fact, the essay from Skye Gynegell about a memorable meal that she shared with her father in Tuscany is reason enough to buy this book. My essay is on The Most Important Meal of the Day. Perhaps you can guess which one that is? It's the meal I enjoyed with guests on my wedding day and one I cherish making on the weekends and sharing with my husband.
I write this blog because I love sharing with you, my readers. I ask nothing in return. I do not ask for donations, bore you with sponsored posts or even pester you to click on ads. But I do hope you will purchase a copy of this book either for yourself or to give as a gift. I'm sure you will enjoy it and the money goes to support an important organization and a cause near and dear to my heart. Like the Best Food Writing anthologies, this is a book that shares stories from writers you treasure and will enable you to discover new voices as well.
- Americana Culinary Roots
Most cookbooks focus on what's new, but not all of them. And there are definitely some advantages to looking back. These books are all about American cooking, but each takes a closer look at our culinary history and regional differences. Inside...
- The Oldways Table
Everything old is new again. That could easily be the subtitle for The Oldways Table, which is actually subtitled essays and recipes from the culinary think tank. I am a newcomer to Oldways. I only recently discovered the organization and their website....
- Food Writers Are Blogging
While the phenomenon of food bloggers turning into professional food writers is nothing new, lately professional food writers seem to be turning into bloggers. Here are a few blogs written by professional food writers that I am really enjoying at the...
- Secret Ingredients
The best time to read Secret Ingredients: The New Yorker Book of Food and Drink may be just after you've finished taking a creative nonfiction writing course. While my professor assigned us a wide range of essays to ponder and critique, virtually...
- Love By The Glass
Wine intimidates people. This won't come as a big shock, but it always surprises me nonetheless. I'm part of the problem. I love the whole experience of wine, and yet I obsess about trivia and tasting notes. It's the last part that tends to...
Cooking
Creating A Meal You'll Love: Book Review
It seems fitting that food writers and chefs, who focus on the pleasures of eating, also help out those who don't get enough to eat. That is the idea behind Creating A Meal You'll Love: Notable Chefs and Food Writers on Their Unforgettable Dining Experiences. It's a book of essays from chefs and food writers and all of the contributors provided their essays "pro bono" with the royalties from the sale of the book going to Share Our Strength, the leading non-profit organization ending childhood hunger in America. There are some recipes in this book, but mostly there are just wonderfully written essays from a wide range of voices. I am proud to share the pages with people I know like Shauna James Ahern and Jaden Hair, writers I admire like Louisa Chu, Mimi Sheraton and David Sax and inspiring chefs like Marcus Samuelsson, Anna Thomas, Susur Lee and Skye Gyngell. In fact, the essay from Skye Gynegell about a memorable meal that she shared with her father in Tuscany is reason enough to buy this book. My essay is on The Most Important Meal of the Day. Perhaps you can guess which one that is? It's the meal I enjoyed with guests on my wedding day and one I cherish making on the weekends and sharing with my husband.
I write this blog because I love sharing with you, my readers. I ask nothing in return. I do not ask for donations, bore you with sponsored posts or even pester you to click on ads. But I do hope you will purchase a copy of this book either for yourself or to give as a gift. I'm sure you will enjoy it and the money goes to support an important organization and a cause near and dear to my heart. Like the Best Food Writing anthologies, this is a book that shares stories from writers you treasure and will enable you to discover new voices as well.
- Americana Culinary Roots
Most cookbooks focus on what's new, but not all of them. And there are definitely some advantages to looking back. These books are all about American cooking, but each takes a closer look at our culinary history and regional differences. Inside...
- The Oldways Table
Everything old is new again. That could easily be the subtitle for The Oldways Table, which is actually subtitled essays and recipes from the culinary think tank. I am a newcomer to Oldways. I only recently discovered the organization and their website....
- Food Writers Are Blogging
While the phenomenon of food bloggers turning into professional food writers is nothing new, lately professional food writers seem to be turning into bloggers. Here are a few blogs written by professional food writers that I am really enjoying at the...
- Secret Ingredients
The best time to read Secret Ingredients: The New Yorker Book of Food and Drink may be just after you've finished taking a creative nonfiction writing course. While my professor assigned us a wide range of essays to ponder and critique, virtually...
- Love By The Glass
Wine intimidates people. This won't come as a big shock, but it always surprises me nonetheless. I'm part of the problem. I love the whole experience of wine, and yet I obsess about trivia and tasting notes. It's the last part that tends to...