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I've read some of these, but I'm taking the list to the library for the rest of them!
A Few Good Books
I just came up with this list of food books for NPR, to go along with an interview I did with Steve Inskeep. So I thought I might as well post it here as well. The Language of Baklava, by Diana Abu-Jaber. I was talking to Diana the other day, and she said, "There's something safe and wonderful...
My reason is more basic: for sustenance, and to have a better result than eating out - less grease and sugar. I'm fortunate the husband eats whatever is in front of him. He startled me the other night when he exclaimed over a yam/lime/coconut soup, and asked when we were going to eat it again.
But, why do we read cookbooks? I've been cooking for 40+ years, so I like to read the back story of a recipe from Ismail Merchant or MFK Fisher or whoever. That inspires me - perhaps not to make the recipe, but to cook and eat something good or even great.
On Cookbooks
Rereading Adam Gopnik's New Yorker piece on cookbooks made me mad all over again. Because it seems to me that in all that overintellectualized hyperventilating he misses the main point. When he asks why we read cookbooks, he assumes that all cooks are like him. And that's just wrong. Before aski...
Congee - or jook - is the best reason for Thanksgiving turkey. Simmer the carcass, strain and heat the broth with rice. The traditional Chinese condiment is chung choy, salted turnip. Soak in water, rinse and chop fine. Serve jook with turnip, heated, shredded chicken or turkey seasoned with shoyu (soy sauce) and sesame oil. and green onions (scallions).
Congee Morning
Sun pouring through the window. Lone boat on the river. Woke up to the scent of the chicken stock I made last night while we were sleeping through the Oscars. What I want is a walk along the river in the early morning wind, and a comforting bowl of congee when I return. There is nothing easier t...
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Feb 17, 2011
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