Monthly Archives: December 2011

Farm Life Drawings

By emilia | Published: December 5, 2011

Julia Rothman's book Farm Anatomy illustrates the images you see around the farm and how things work, via The Atlantic

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Winter Treats

By emilia | Published: December 5, 2011

Find out more about winter food classics starting from A to Z, via Guardian UK.

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Gift Week: Season’s Best Book and Others I Like

By Michael Ruhlman | Published: December 2, 2011

 

My holiday cookbook selections. Photo by Donna Turner Ruhlman

My pick for best food book of the year is Tamar Adler’s An Everlasting Meal, a collection of thoughtful, elegantly written essays on food and cooking. Tamar, who has worked mainly for food magazines and has also done actual time on the line at Prune and Chez Panisse, opens the book with the rather preposterous, even arrogant claim of aspiring to the level of the doyenne of the form, MFK Fisher. As it turns out, it’s not so preposterous after all. She’s the real deal. I read the galleys of this book on a beach in Okracoke, NC, this summer and enjoyed every moment of this smart, thoughtful cook’s work. For those who like to read good writing on food, on cooking, on sharing food, both ...

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Give the Gift of Sous Vide

By Michael Ruhlman | Published: December 1, 2011

Sous Vide cooking manual. Photo by Deborah Jones

Cooking sous vide, wrapped food submerged in warm to hot water, is a relatively new form of cooking now available to home cooks. The method truly does allow for transforming food in ways previously not possible with such precision. The best example of what it can do is short ribs. Short ribs cooked at 140˚ F. for 48 hours results in medium rare to medium meat, still pink, but completely tender. Pork belly cooked for that same time, then chilled is ready to be seared crispy when you’re ready to serve it. Chicken thighs and duck legs the same. Not only does sous vide give you precise control of the internal temperature of meat and fish, it gives you the convenience of preparing food in advance, ...

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Posted in Books, Elements of Cooking, food science, Holiday, Kitchen Technology, Kitchen Tools, Technique | Tagged , , , , , | 17 Comments

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