Alerted about an article on Slate that runs counter to my own convictions, I was inclined to regard it as misguided, inelegant and leave it at that. But I couldn’t stop thinking about it. The home cooked dinner is “expensive and time-consuming and often done for a bunch of ingrates who would rather just be eating fast food,” the journalist Amanda Marcotte concludes, using a study by three NC State University sociologists as her springboard, a study that argues something even more ridiculous: “The idea that home cooking is inherently ideal reflects an elite foodie standpoint.” What I couldn’t stop thinking about was the author’s conviction that home-cooked meals shared by the family is a romantic notion, not to mention harmful to those who Read On »
Posts Categorized: Food Writing
If you don’t already know Joshua Weissman of Houston, he is the young author of The Slim Palate (also the name of his blog). It’s also a Paleo cookbook, but that’s beside the point (as far as I’m concerned). And yes, it’s a lovely book with intriguing recipes and photographs that floored Donna, especially given that Josh was 17 when he took most of them, and is only 18 now. When I got an email request to blurb the book, I thought little more than “Ugh, OK, send me a PDF, I’ll try to have a look.” And I did, and it was good, and I did a little more poking around on his site. My turn to be floored. Watch this excellent video to meet Josh and hear his uncommon story—he’s an inspiration. This is more Read On »
A great blog with delicious recipes and resources for those who are following the Paleo diet, via Nom Nom Paleo.
Little, Brown, my esteemed publisher, has set up a page for pre-ordering my new book, Egg: A Culinary Exploration of the World’s Most Versatile Ingredient. As a bonus for pre-ordering, they’re offering a free signed flowchart, which is a visual display of the entire book on a four-and-a-half-foot piece of paper (the cover gives you something of an idea of the chart, though only an idea). Donna wrote out the original flowchart by hand, five feet of parchment paper, which served as the book proposal. We’re all excited about this new book, which is officially published first thing in April.
Among the books that caught my eye this season, two of the most lovely are The New Midwestern Table by Amy Thielen and The Heart of the Plate by Mollie Katzen. I’m biased on the Midwestern book, as it’s my home turf, but the Minnesotan Thielen, who logged serious years as a cook and chef at some of the best restaurants in Manhattan until she began a family, brings new life to recipes that are so at home in this part of America, dishes featuring our lake fish and our abundant venison, and vibrant takes on pot roasts and meat pies, recipes from simple salads to more elaborate preparations for headcheese and red current jelly. The publisher sent me an extra copy—it will be a GIVEAWAY to a commenter, just name your favorite cookbook (other Read On »