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Blue Hat Man is as interested in where food comes from as he is in how it finally gets prepared. He loves cookbooks. Check out his Recipe Road Test column.
United Cakes of America By Warren Brown Stewart, Tabori, & Chang ISBN: 978-1-58479-839-2 $29.95 Warren Brown stopped being a lawyer and started baking cakes. He brought prodigious education and enthusiasm to the task at hand, so his version of ba (read full article)
Good to the Grain, Baking with Whole-Grain Flours By Kim Boyce Stewart, Tabori, and Chang, $29.95 Coming off winter I am 10 pounds too heavy. You can see it in my face and in my belly. So the last thing I should be doing is baking, anything. And then (read full article)
Three books left from last season, sitting on the edge of my desk. I’ve been picking through them in the kitchen, seeing which recipes or which foodways are likely to stick. I am as guilty as anyone for recycling the same half dozen dishes week in (read full article)
How much material does a blog/website need in a week, and when will I produce it? How much administrative maintenance is necessary, and when will I carry out those tasks? What kind of self imposed continuing education is necessary to keep up with ch (read full article)
For food magazines, Thanksgiving rolls around in late spring, when the turkeys are all frozen, not fresh, but the photos have to look perfect anyway. It’s the problem with lead time, the time it takes to put a holiday issue together. Newspapers hav (read full article)
Grady Spears has staked out the Texas cowboy-turned-chef territory with such cookbooks as The Texas Cowboy Kitchen, A Cowboy in the Kitchen, Cowboy Cocktails, and the minimalist The Great Steak Book. He either owns, has owned, or been a consultant to (read full article)
This just in: Cowboys in Florida eat Cuban food. This according to Cooking the Cowboy Way by Grady Spears, a new cookbook from Andrews McMeel Publishing. They also drink minty mojitos and eat kumquat pie for dessert. Things are different on the range (read full article)
First of all, you want that gourmet type tomato soup. It comes in a box, not a can. The one I buy comes from Trader Joe’s and they say it also has roasted red peppers in it. I empty the contents of the box into a pan, which is to say I squirt the s (read full article)
This was a case of how well my memory serves me. The recipe is from a book I co-authored with Sharon Kramis back in the 1980’s, a first peek at the cooking of the Pacific Northwest. I can’t say it has been 20 years since I last tried the oatmeal (read full article)
I have the concept. Hell, I even have the products. I can pick them up, handle them, admire them, and imagine them sailing out the door, one order after another. I have the company name, and I own the domain. I even have the beginnings of a functioni (read full article)
Joyce Goldstein has a couple of dozen cookbooks under her wing. Literally. Taverna, from which this recipe comes, was early on, in 1996. It’s about the “best of casual Mediterranean cooking”, something about which Joyce knows a thing or two. Th (read full article)
I figured, what’s the worse than can say, no? These are individuals, as you can well imagine, with plenty to do in their work days. Yet both of them took the time to respond. The answer was negative – they weren’t hiring; just laid a bunch of g (read full article)
It has come to this. I woke up this morning with a dream fragment trailing away from consciousness, leaving me with more of a taste than a clear memory. I had been making dolls with a small group of people. We had been casting parts, then finishing t (read full article)
It’s that time of year, for anyone keeping track. Fresh dates have been showing up in farmers markets for a few weeks now. You wouldn’t recognize them for what they are if you think of their dried, wrinkled brethren. Fresh dates are more like plu (read full article)
This experience comes to you free, from Oakland, California, where the basic soil is so far over on the clay side of the scale you could add water, haul out the potter’s wheel, and throw some plates. I swear. Ever try digging in heavy, compacte (read full article)
I met and interviewed Julia Child back in the mid-1980s in Seattle. I wrote about food from time to time back then. She was in town for some kind of banquet. All the food bigwigs of the day were present and accounted for. And I am guessing here, but (read full article)
I pity the poor mailman. Probably 90% of what he and she brings to my front door six days a week is utter crap. Stuff I don’t open. Stuff I have been diligently sending off to the either the landfill or the recycler. There’s something profoundly (read full article)
I didn’t start running as an adult until I was 58, five years after a triple bypass. Crazy, huh? But I got started, and now I can’t stop. It was a gradual build, and when I started I trained with a group to run a marathon. Lots of cities have the (read full article)
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