‘Between Harlem and Heaven’ is more than the usual localized American cookbook. Instead, it dives deep into an education on the food and flavors of African-American culture, its vitality and history woven into an entire people. A pretty apt choice to cook from during Black History Month.
Cider isn’t something I get too choosy about pairing with food. If it’s nice and dry with a little funk, I’d drink it with Cheetos.
But given CIDERCRAFT Magazine editor Erin James’ brilliant effort in ‘Tasting Cider: The Cidercraft Guide to the Distinctive Flavors of North American Hard Cider,’ I feel a more careful pairing of cider with food deserves my review.
I take Elisabeth Prueitt’s newest book, ‘Tartine All Day’ and pit it against the beloved-by-all ‘Joy of Cooking’
Conquering my fear of molten sugar with QUIN candy and Jami Curl’s new cookbook, ‘Candy is Magic’.
Virpi Mikkonen and Tuulia Talvio’s vegan ice cream book, ‘N’ice Cream’ promises healthy and delicious alternatives to my childhood favorite. But do they deliver?
Given that my mother and her family spent 13 years living in South Korea, I felt fairly confident approaching ‘Koreatown: A Cookbook’ from chef Deuki Hong and writer Matt Rodbard that focuses on the flavors of Korean-American cuisine. Yet, a few pages in and it was clear my understanding of Korean cuisine was quite limited. While my mother’s shared experience had primed my palate for Korean flavors, I had much to learn. ‘Koreatown’ In Review …
The first raw oyster I ever tasted slid down whole, and I was in shock that anyone would consciously choose to swallow such a lump of slimy seawater. Somewhere along the way, I lost this sentiment. Nims’ ‘Oysters’ has helped me further. A review …
Paris. The city’s name alone sparks visions of crusty baguettes, delicate pastries and cafés along the Seine. But, what of the French obsession with mustard, fears of “too much flavor” — ça alors! — or the refined way to eat Paris’ rendition of Texas-style ribs (with a fork).
Reading and eating from David Lebovitz’s ‘My Paris Kitchen’.
Cookbook Review: Enjoying the bounty of Alaskan seafood in the Nordic recipes from ‘Fire + Ice’
The Willows Inn on Lummi Island’s cookbook by Chef Blaine Wetzel and journalist Joe Ray, a review.