Danny Meyer, of Union Square Cafe, Gramercy Tavern, Maialino, Blue Smoke, The Modern, and more, talks about the food that the chefs make for one another—the staff “family meal.” It is simple, often improvised, but special enough to please the chefs’ discerning palates. In Family Table: Favorite Staff Meals from Our Restaurant to Your Home, the restaurants’ culinary director, Michael Romano, coauthor of the award-winning Union Square Cafe Cookbook, collects and refines his favorite in-house dishes for the home cook, while served Karen Stabiner shares stories about how this imaginative array of dishes came to be.
KurtL / collective / tags / food
Tagged with “food”
(77)
-
Danny Meyer on Staff Meals at His Restaurants
Tagged with food cooking cuisine book:author=michael romano
-
Michael Pollan: You Are What You Cook : NPR
Food writer Michael Pollan once advised "Eat food. Not too much. Mostly plants." Now, he tells us how to cook it. In his new book Cooked: A Natural History of Transformation, he takes a tour of the most time-tested cooking techniques, from southern whole-hog barbecue and slow-cooked ragus to sourdough baking and pickle making.
http://www.npr.org/2013/05/03/180824408/michael-pollan-you-are-what-you-cook
Tagged with npr food cooking book:author=michael pollan
-
Mary Roach | Gulp: Adventures on the Alimentary Canal
With wit and unflagging curiosity, Mary Roach has explored the posthumous human body (Stiff), ectoplasm and the afterlife (Spook), sex (Bonk), and the scientific oddities of space travel (Packing for Mars). “One of those rare writers who can tackle the most obscure unpleasantness and distill the data into a hilarious and informative package,” according to the San Francisco Chronicle, Roach probes the creepy aspects of life we all wonder about but are usually too polite to mention. Her new book Gulp is an exploration of human digestion.
In conversation with Anna Dhody, Curator, The College of Physicians of Philadelphia’s Mütter Museum.
-
The Kitchen Cafe 06 Mar 13: Yotam Ottolenghi
Chef and writer Yotam Ottolenghi talks about his Mediterranean feasts, Neil Forbes gorges on garlic and Michael Smith makes a spiced cous cous in homage to his mother in law.
Tagged with bbc kitchen cafe food cooking cuisine book:author=yotam ottolenghi
-
The Kitchen Cabinet, 8 Jan 13: Clare College, Cambridge
Student cooking - the panel reminisce about the worst thing they have ever cooked. Other topics include: traditional feasting rituals, using up post-Christmas cheeses and what really constitutes ‘fasting’.
Tagged with food quiz kitchen cabinet bbc
-
How The Food Industry Manipulates Taste Buds With ‘Salt Sugar Fat’ : The Salt : NPR
From food scientists who study the human palate to maximize consumer bliss, to marketing campaigns that target teens to hook them for life on a brand, Pulitzer Prize-winning journalist Michael Moss’ new book goes inside the world of processed, packaged goods.
Tagged with food npr industry manipulation
-
‘Consider the Fork’ Chronicles Evolution of Eating : NPR
Did you know that the human overbite may have evolved after people began using forks and knives? In Consider the Fork, author Bee Wilson traces how kitchen tools—from knives to pots to gas stoves—have changed over time, and how they have influenced what, and how, we eat.
http://www.npr.org/2012/12/28/168203187/consider-the-fork-chronicles-evolution-of-eating
-
Interview: Kevin Young, Editor Of ‘The Hungry Ear’ | Readable Feast: Poems To Feed ‘The Hungry Ear’ : The Salt : NPR
According to poet Kevin Young, the best poems are like the best meals â they’re made from scratch. Young has edited a new collection of poems that celebrate the pleasures of food, from "butter disappearing into whipped sweet potatoes" to oysters that taste like "starlight."
http://www.npr.org/blogs/thesalt/2012/11/22/165489750/a-readable-feast-poems-to-feed-the-hungry-ear
Tagged with npr poetry food book:author=kevin young
-
Don’t Fear That Expired Food : The Salt : NPR
When food passes its sell-by date, it’s swept from the supermarket shelf. But that doesn’t mean it’s not safe to eat. Taste and smell are usually better indicators of a food’s safety. And some items, like canned foods, can even last years or decades after their expiration date.
http://www.npr.org/blogs/thesalt/2012/12/26/167819082/dont-fear-that-expired-food
-
Food Writing 101
Judging from the copious blogs and metres of magazine columns most of the Western world wants to not only eat and drink good food and wine, but write about it as well.
And if we could get paid for it, and do it from an exotic locale, then that would be just cream on the cake.
But really, how hard is it make a crust from food writing?
RN First Bite is a fly on the wall as a bunch of hopefuls practise their craft in the quest for a different life.
http://www.abc.net.au/radionational/programs/rnfirstbite/food-writing/4003658
Page 1 of 8Older