Food, cooking, and travel
There are a few cookbooks I’ve introduced into regular circulation in the kitchen over the past year or so. They are all listed in The Bookshelf, but I like them so much I wanted to go a little deeper in depth. My first favorite is …
A couple of days ago I talked about digital food. The actual incident that got me thinking about ebooks, recipe managers, and all other kinds of ways that food intersects with the new digital era was buying and reading Cooking with Spices by Mark Stevens. …
The other day while were wandering around Portobello Market I stumbled across Books for Cooks, a charming charming bookstore dedicated to, well, cooks. It’s nearly directly across the street from the more famous Notting Hill Bookshop where Julia Roberts met Hugh Grant in Notting Hill. …
Once upon a time I used cookbooks like an instruction manual. Obtain exactly the right ingredients listed in the recipe, measure them precisely, and then follow the instructions to the letter. That didn’t always lead to optimum results. I remember once searching in dozens of …
I recently finished Sarah Lohman’s Eight Flavors: The Untold Story of American Cuisine. It’s not a cookbook, although it does have recipes in it. It is a trip through 250 years of American cookbooks and menus to tell a rich story of something called “American” cuisine …
One of the features of Kilt in the Kitchen is the Bookshelf. I’ve been a bookaholic for a long time. In fact, my first real job (if you don’t include babysitting and bagging groceries) was working in a bookstore. A lot of my reading these …