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Hi Joy, great presentation. My question is--Can you briefly cover what is fair usage with reprinting recipes? (online, in classes, in print publications, etc.) I always ask how someone would like to be credited, or how the publisher would like to be credited, but that's about it.
Commented Jan 24, 2018 on Protecting Your Recipes. What Culinary Professionals Want to Know. at Guide Through the Legal Jungle
Protecting Your Recipes. What Culinary Professionals Want to Know.
Cookbook authors, food bloggers and recipe developers have many questions about protecting, sharing, and adapting recipes. In this blog post, I respond to the 28 questions submitted by culinary professionals during my recent webinar sponsored by the International Association of Culinary Professi...
Just catching up now, and so glad to know you're coming back! Looking forward to seeing you around town.
Commented Nov 18, 2011 on See You Soon, San Francisco at Sparkwood & 21
See You Soon, San Francisco
I'm going home. I've been in New York for exactly one year. For me, one year is plenty. I'm going back to San Francisco. I'm moving to California on December 1. New York is a lot. For this gal, it's too much. Did you know that I hate crowds? Oh, yes, I really dislike crowds. As I write this I s...
I was so impressed with Redzepi and his "back to nature, culture on a plate" philosophy. I found him refreshing and optimistic. Amazing to realize how much his contemporary perspective is inspired by his rural life in Macedonia practically cut off from the modern world...
Commented Oct 15, 2010 on Talking with David (Chang) and Rene (Redzepi) at Ruth Reichl
Talking with David (Chang) and Rene (Redzepi)
Rene Redzepi and David Chang are two of the most thoughtful, charismatic and entertaining chefs today. But I couldn’t help thinking about the irony of the evening. We were talking about eating culture, about the need to create a truly local cuisine. We all agreed that restaurant cooking has beco...
Next time you are in San Francisco you must go to La Ciccia, an amazing Sardinian restaurant that makes fantastic dishes with fregola, including one scented with saffron. Or better yet, let's go together!
Commented Oct 15, 2010 on Fregula sarda (Recipe: fregula sarda with roasted and fresh peppers, feta and basil) at The Perfect Pantry®
Fregula sarda (Recipe: fregula sarda with roasted and fresh peppers, feta and basil)
One helpful thing to know about fregula sarda: It's a Sardinian pasta made of coarse semolina that is toasted after it's dried. (Sometimes you'll see it spelled fregola.) The key word is pasta; if you remember that, you'll think of all sorts of ways to substitute fregula in pasta dishes you al...
What happened? I thought you were staying here and working remote?
Commented Oct 3, 2010 on Things I Will Miss About San Francisco at Sparkwood & 21
Things I Will Miss About San Francisco
Palm trees Street art, Mission-style Mission-style burritos The Pacific Bi-Rite's salted caramel ice cream Street cars, rail lines and rail cars The tangle of overheard wires The chime of the bells on Powell Street The fucking Ferry Building Pulse-increasing hill cresting cab rides Unexpectedl...
What a cool idea! I bet you could do it with other veggies too, maybe zucchini?
Commented Sep 29, 2010 on carrot "fettucine" with lemon thyme butter sauce at In Jennie's Kitchen
carrot "fettucine" with lemon thyme butter sauce
Life has been a blur lately. The last week has been especially wonderful, being surrounded by some of my favorite people. But it has still been a blur, nonetheless. Fast-moving and then it all came to a screeching halt when a stomach virus took over on Monday night. Talk about down for the c...
Welcome home! I fell for Cha Ca La Vong in Hanoi too but then discovered Aux Delices around the corner from my house makes a great version of it. Sometimes it seems I have to go half way around the world to learn about something in my own 'hood.
Commented Jun 17, 2010 on Hanoi Food and Travel 2010 at Viet World Kitchen
Hanoi Food and Travel 2010
I've been feeling like one of the luckiest people on Earth these days. A few weeks ago, I was invited to go on a press tour sponsored by Sofitel Hotels and Cathay Pacific airline to China and Vietnam. Our Vietnam visit was in Hanoi. I have not been to Hanoi, the capitol of Vietnam, since wint...
I'm wondering what put you off the Zingerman's book? I love it and recommend it all the time, not just for the recipes but as a great guide to ingredients.
Commented Sep 29, 2009 on The Great Cookbook Purge of 2009 at The Amateur Gourmet
The Great Cookbook Purge of 2009
Nobody likes moving. It's a daunting process: first you have to find boxes, then you have to find packing tape, then you have to put all your stuff in the boxes and then you run out of packing tape and then you find you have more stuff and you
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