Word: cookbooks
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Dates: during 2000-2009
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...perky Food Network host's empire includes a magazine, a talk show and a nonprofit group. Her latest book, Yum-O! The Family Cookbook, comes out April 29. Rachael Ray will now take your questions...
...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...
...atmosphere in Barcelona, the celebration of great food and great company. In the U.S., all too often, the psychological relationship to food is skewed. For many Americans, food is sinful: it’s an escape, a treatment for boredom, a cure for depression. According to Mollie Katzen, celebrated cookbook writer and recipe advisor to HUDS, healthy eating should be about adding great ingredients and savoring each bite—drizzling olive oil on salads to unleash the nutrients in the greens or sprinkling quinoa into a cup of soup to provide a serving of whole grains and some fiber...
...kitchen caper. As I explained to my wife that I had concocted a free-form rustic tart (read, one very messed-up tarte tatin), one of my new Facebook friends, Alex, who lives in France, seeing my Facebook baking status, sent me a message informing me that the cookbook How to Cook Everything by Mark Bittman had the best tarte tatin recipe around, and that I could find it on page 700. In a sense, Alex's message summed up my vision for the future of search: I don't just want the information faster, I want it before...