Word: cookbooks
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Dates: during 2000-2009
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...Already a best seller in France, Pork & Sons won the Grand Prix de la Gastronomie Française and is being published in English in time for the newly dawned Year of the Pig. Part cookbook, part personal narrative, it reflects the allegiances of its author, Stéphane Reynaud, a self-taught chef who was born into the meat business. "I love the pig and like the pork," he writes. While his musings about pigs are affectionate, Reynaud, 40, avoids sentimentality by refusing to gloss over the animal's journey from pen to plate. Instead he makes a feature...
...can’t really go wrong there,” says Wiggin. HUDS pulls out all the stops to keep the lentils and tofu inspired: Director for Marketing and Communications Crista Martin meets with a vegetarian committee regularly, and has worked with Mollie Katzan, a vegetarian cookbook author whom Martin claims is a “great resource to open up options.” From HUDS’ tofu walnut broccoli stir-fry to Felipe’s grilled vegetable burrito, vegetarians at Harvard have plenty to munch on—and now they have a community should...
...suspended sentence. That left him free to reinvent himself, which he did with a mix of cynicism and egotism he might have admired in any of his best agents. Always immaculately dressed and well-spoken, he became a minor public figure. In addition to his memoirs, he wrote a cookbook, Secrets of Russian Cooking, that compared the creativity and craftsmanship of cooking to that of spying. He was also a regular on chat shows and documentaries. He died in his sleep, prosperous and pleased with himself. Had his side won the Cold War, his vanquished counterparts from West Germany would...
...convivial images of heaping portions of everything from meat tagine and curried vegetable couscous to various succulent takes on lamb. Not so for Ingo Maass. The German-born executive chef at Dubai's JW Marriott is out to change the traditional culinary take on the Arab world in a cookbook titled Dubai: New Arabian Cuisine, written by Lutz Jäkel. Along with his counterparts, Frenchman Christian Jean, Egyptian Amgad Zaki and Syrian Khalil Zakhem, Maass - who has built a reputation for successfully inventing new takes on old standards during his decade-long tenure in the United Arab Emirates...
...bests”. But who would have known that Harvard’s Schlesinger Library in the old Radcliffe yard possesses one of the foremost culinary literature collections in the world? Curator and prominent American food historian Barbara Ketcham Wheaton was honored for her development of the Harvard cookbook collection last Saturday at an event, “The Cook’s Oracle,” that featured a predominantly senior crowd. “[Cooking] is a subject that touches every life every day,” said Wheaton. “Everybody eats or hopes...