Word: cookbookers
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...Career Services still faces the perennial problem of persuading Harvard students to consider non-traditional career paths. In order to determine the ultimate degree to which the culinary arts should be integrated on campus, Harvard must determine what place, if any, food studies have in the liberal arts. COOKBOOKS AND CAREERSAccording to current president C. Cooper Rizler ’09, Culinary Society founders Cass L. Forsyth ’08 and Avery A. Cavanah ’08 were luckier than their predecessors when they approached the deans in the spring of 2007 to get approval for their...
...were outfitted with microwaves able to reheat leftovers in seconds. The appliance is now in more than 90% of U.S. households. Still, if you're not so keen on beaming molecule-shaking waves into your food, advice abounds on how to fit leftovers into your diet more creatively, with cookbooks on the market like "The Use It Up Cookbook," "Second Time Around," and "The Rebirth of Leftovers...
...course, no cookbook or microwave oven is required for the most beloved leftover Thanksgiving meal of all time. Recipe: Two slices of white bread, cold turkey, and lots of mayo...
Contrary to grade school theater productions across the United States, there was no modern-day pie - pumpkin, pecan or otherwise - at the first Thanksgiving celebration in 1621. Pilgrims brought English-style, meat-based recipes with them to the colonies. While pumpkin pie, which is first recorded in a cookbook in 1675, originated from British spiced and boiled squash, it was not popularized in America until the early 1800s. Historians don't know all the dishes the Pilgrims served in the first Thanksgiving feast, but primary documents indicate that pilgrims cooked with fowl and venison - and it's not unlikely that...
Another molecular tome, The Big Fat Duck Cookbook (Bloomsbury USA; $250), includes recipes like nitro-scrambled egg-and-bacon ice cream that are probably out of reach for amateurs. But, says author Heston Blumenthal, whose Fat Duck restaurant in Bray, England, got three stars from Michelin, "we still have lots of little bits and techniques people can pull out and use at home," like poaching potatoes before frying for crisper chips. Blumenthal, by the way, is not fond of the term molecular gastronomy, which he thinks sounds élitist. "Everything in cooking is chemical," he says. "Water is a chemical...