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.
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Tagged with “food”
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Danny Meyer on Staff Meals at His Restaurants
Tagged with food cooking cuisine book:author=michael romano
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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
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Digital dishes, life stories and recipes.
How 13 strangers from different food cultures, met, cooked and shared some fascinating culinary stories.
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Fire, Water, Air, Earth: Michael Pollan Gets Elemental In ‘Cooked’
Huffduffed from http://www.npr.org/2013/04/21/177501735/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked
Tagged with npr food cooking book:author=michael pollan
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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
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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
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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
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‘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
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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
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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
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