Word: cookbookers
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...young guys have speed, so those are natural types of plays, very simple to try and get them the ball,” Murphy said. “Especially trying not to do a lot of intricate things…Our whole philosophy is that we have a big cookbook and we just try to take little things from game to game.” —Staff writer Madeleine I. Shapiro can be reached at mshapiro@fas.harvard.edu...
...recipes often go beyond using the traditional dill and vinegar solution; they include aromatics like lime or ginger and spice things up by adding copious amounts of jalapeno pepper. Canners are also experimenting with mixing subject and medium - pickled grapes anyone? Food writer Eugenia Bone, author of the upcoming cookbook Urban Preservation, even cans her own tuna, which she describes as "sumptuous," a word that can rarely be used to describe the chunk-white albacore you find on supermarket shelves...
...David George Gordon, a cheerful 58-year-old writer from Seattle. Gordon isn't cooking anything that complex--just some pasta, prepared on a hot plate--but scattered among his orzo like tiny six-legged meatballs is a show-stopping ingredient: crickets. The author of The Eat-a-Bug Cookbook, Gordon considers Orthopteran Orzo his signature dish. He scoops the pasta into paper cups and begins handing out samples to the more adventuresome onlookers. That includes me--I have a deep fear of insects, but I have a deeper fear of my editors. The crickets are pretty good; they give...
...worry about that because it's not anything I have control over. I do manage it. I don't put my name on things I don't believe in. I love every page of our magazine. I'm extremely proud of it. I work very hard on each cookbook to make it different. I'm extremely proud of [the television show] because it really focuses on the viewers themselves...
...mutually exclusive. Pinch me.As an aspiring chef, writer, and doctor (it’ll make sense by the end of this column, I promise), I was on cloud nine, albeit one made of alfalfa sprouts and arugula greens. I was a guest of Mollie Katzen, the celebrated cookbook writer and advisor to the Harvard University Dining Services. Dr. Kathy McManus, the Director of Nutrition at Brigham and Women’s Hospital, was my chauffeur and confidante. The rock star of baked goods, Mark Furstenberg, served as my bagel research paper advisor. Dr. Walter Willet, the most cited nutritionist...