Word: cookbookers
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...like a genetic cookbook, using four molecular "letters" to spell out recipes for everything from hormones to heart valves. Biologists today are reading the 3.5 billion letters in the human genome as well as the DNA from thousands of other species, and they've amassed vast databases of genetic information that they can rummage through to learn about how life evolved...
...done with a lack of pretense, a genuineness, a judgment that is a delight. Between the pictures and their lives, there is no break." On Thanksgiving, the clan gathers until there are often 20 at table. Betsy cooks up a storm straight out of the Gourmet Cookbook, and-though she might still chill them-there are vintage French burgundies to add some thunder. A frequent visitor over the years is Brother-in-Law Hurd, a New Mexico painter of Western landscapes, who years ago taught Wyeth how to paint with tempera. Together, though, they are more apt to top each...
...much influence can cookbook authors really have over the way people eat in America? I've always thought if you could get people to cook, they would eat more sanely. That's kind of where it's at for me. To me it's incredible that something like instant oatmeal exists when normal oatmeal takes six minutes to cook. Starbucks is now selling what amounts to instant oatmeal for four bucks. People can make oatmeal for 20 cents. Just getting people to make themselves oatmeal in the morning - I think that's a pretty noble goal...
...self-described “foodie,” said she chose to travel to Puebla because the region is known for its cuisine, and she would like to study how loved ones remember the dead through cooking.Merging these two interests, she said she hopes to produce a cookbook integrating recipes, interviews, and photographs.EXPLORING THE HIMALAYASLike Brants, Rizzo will be exploring how people deal with suffering. He will be examining it in a religious context in Himachal Pradesh, a state in northern India.“What I’m going to explore is important to me personally...
...organs when he opened his London restaurant St. John with an offal-filled menu in 1994, says taste matters - and every part of an animal can be delicious. "It was never a mission to start the offal ball rolling; it just seemed common sense, good eating," says Henderson, whose cookbook Nose to Tail Eating: A Kind of British Cooking was met with rave reviews...