book.seasonal.JewishThe Seasonal Jewish Kitchen: A Fresh Take on Tradition 
by Amelia Saltsman
(Sterling Epicure) ©2015 ($29.95)

With her recently published The Seasonal Jewish Kitchen: A Fresh Take on Tradition , Amelia Saltsman, the award-winning author of The Santa Monica Farmers' Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm (2007), tackles a big challenge.

As she revisits the concept of Jewish food, she takes the reader far beyond Eastern European classics, deli meats and kugel to an exciting world of diverse ethnicities and flavors that showcase the global nature of Jewish identities and cuisine, from the Middle East to Europe, California, and farther afield, from Irak (you can’t miss the Lemon Zengoula: Iraqi Funnel Cakes) and Syria to Israel, Morocco, Tunisia, and Yemen.

Inspired by the farm-to-table movement, her 150 recipes of traditional and contemporary Jewish cooking appeal to modern thinking and modern cooking with today’s focus on seasonality and sustainability. 
Guided by the Jewish lunar calendar, Ms. Saltsman divides the book into six micro-seasons that highlight the deep connection of Jewish traditions to the year’s natural cycles.

Amelia draws on her own rich food history to bring you a warmly personal cookbook filled with soul-satisfying spins on beloved classics and bold new dishes. From her Iraqi grandmother’skitchri—red lentils melted into rice with garlic slow-cooked to sweetness—to four-ingredientGolden Borscht with Buttermilk and Fresh Gingerand vibrantBlood Orange and Olive Oil Polenta Upside-Down Cake, Amelia’s game-changing approach is sure to win over a new generation of cooks.

You’ll find naturally vegan dishes, Middle Eastern fare like TunisianLemon Rind Salad with Harissa; and new ways to use Old-World ingredients in recipes such as  Duck and White Beans with Gribenes—buckwheat, home-cured herring, andgribenes or Roasted Carrot and Sweet Potato Tzimmes, in fresh, modern meals.

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Whether you’re Jewish or not, observant or not, Ashkenazic or Sephardic, this culinary journey through the Diaspora which is becoming trendy in restaurant menus from coast to coast is Jewish cooking at its best.

As she writes in her book: “I couldn’t resist sharing a recipe and one of Staci’s enticing photos with you fromThe Seasonal Jewish Kitchen, brand new in bookstores this week!Shakshuka, quick, hearty comfort food for Israelis, Moroccans, Tunisians, and Yemenites, is having a great big moment. Well-deserved for sure, but why now? No idea, other than to say it’s about time — and, in my humble opinion, that mine is the onlyshakshukarecipe you’ll ever need!

Great for brunch or supper with a cold beer,shakshukais basically eggs poached in a spicy tomato sauce. The term comes from either the Hebrew verb “to shake,” as one does to a pan over a hot stove, or from Arabic slang for a mixture or stew. Call it the Israeli equivalent of huevos rancheros.  All my Israeli cousins have their own versions, from heating a jar of pre-made sauce to cook the eggs in to taking the time to simmer a homemadesalade cuite, a “cooked salad” of reduced tomatoes and spices known in Morocco asmatboucha. (You can find my matboucha recipe in the book or here on NOURISH Evolution.)

 

Shakshuka

Makes 6 servings

2 cups Matboucha
2 tablespoons extra-virgin olive oil
6 eggs
Kosher or sea salt (optional)
Generous handful of chopped fresh Italian parsley
Labneh
Thickly sliced country bread, toasted, or pita bread

Preparation:

In a 12-inch skillet, thin the Matboucha with water to the consistency of thick spaghetti sauce. Add the olive oil and set over medium heat. When the sauce is bubbling, reduce the heat to medium-low.

Using the back of a large spoon, make an indentation in the sauce at the 12 o’clock position. Crack an egg into the depression. Repeat with remaining eggs, spacing them evenly in the pan. Cook until the eggs are set to your liking, about 7 minutes for over easy. Cover the pan to hasten cooking, especially if you like your eggs more well-done.

Season the eggs with salt, if desired, and shower the parsley over all. Serve directly from the pan into shallow individual bowls, accompanied by labneh and bread or pita.

FromThe Seasonal Jewish Kitchen: A Fresh Take on Traditionby Amelia Saltsman (Sterling Epicure) ©2015

Biography

Amelia Saltsman is the award-winning author of The Santa Monica Farmers' Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm. In 2006, Amelia founded Blenheim Press in order to produce her first book. Described by Alice Waters as "an amazing resource" and by Deborah Madison in the book's foreword as "a seamless work," The Santa Monica Farmers' Market Cookbook tells the story of passionate, small California growers and their extraordinary crops, and is a great market guide and cookbook. The book has received numerous awards including the Santa Monica Library 2008 Green Prize for Sustainable Literature and the Writers' Digest Grand Prize for Self-Published Books.

FromThe Seasonal Jewish Kitchen: A Fresh Take on Traditionby Amelia Saltsman (Sterling Epicure) ©2015

book.chickpea

The Chickpea Flour Cookbook:book.Chick.Canilla
Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day 
by Camilla V. Saulsbury  
Lake Isle Press, October 2015
$17.95
 

This is Camilla Saulsbury 20th book to date and the most original so far. Not because the others, mostly written on behalf of several multinational food companies, weren’t engaging, but The Chickpea Flour Cookbook taps into one of the most ancient staple the world has ever known and used in Mediterranean, Indian and Southeast Asian cooking.

A anchor of Italy’s “cucina povera”, or cuisine of the poor, chickpea flour can be found in any number of breads, savory and sweet recipes on most tables along the French and Italian Riviera, Provence, Spain, in the Middle East and India, to mention a few regions.

In her introduction, Ms. Saulsbury makes a lot of sense when she focuses on the gluten-free priorities of health-conscious food lovers, in addition to stressing chickpeas’ nutrient-dense properties, the fact that they are hypoallergenic, simple to prepare, versatile, low cost and rich in vitamins and minerals. I didn’t know they were an excellent source of folate, B-6, potassium, selenium, iron and magnesium.

It's all-natural and incredibly easy to use, no gums or starches necessary. Nut-free and soy-free to boot, chickpea flour is a high fiber carbohydrate that doesn't spike blood sugar levels. Its numerous health benefits make it ideal for a wide range of special diets. Better yet, chickpea flour is affordable―a fraction of the cost of other pricey grain-free flours out there.

Chickpea pea flour can be purchased anywhere in the U.S. and in the world or can be made at home.

So, say hello to the gluten-free flour of your dreams. Exceptionally high in protein, fiber, and iron, and gluten-free, grain-free, and low-glycemic, chickpea flour is the total package.The Chickpea Flour Cookbookis your go-to resource for using this tremendously versatile and nutritious pantry staple. Chickpea flour―also known as garbanzo bean flour, besan, and gram flour―is simply dried chickpeas ground into a fine flour ready to be incorporated into any number of savory and sweet recipes.

From panisse to hummus, from empanadas to crispy kale chips, The Chickpea Flour Cookbook has over 80 delicious, healthy, easy-to-make recipes to power every meal of the day, including: Loaded Southwestern Chickpea Omelet (egg-free), Pumpkin Spice Waffles, Brown Sugar Banana Bread, Chickpea Tortilla Wraps, Carrot-Sesame Crackers, Sweet Chile-Garlic Crisps, Chickpea Pasta, Baked Coconut-Chickpea Onion Rings, Pumpkin-Sage Gnocchi, Smoky Backyard BBQ Burgers, Skillet Pizza, Sweet Potato Falafel, Double Chocolate Cake, Molasses Spice Cookies, Brown-Butter Blondies, and much, much more.

 

About the Author

Camilla V. Saulsburyis a writer, recipe developer, fitness trainer, endurance athlete, and creator of the healthy food blog Power Hungry. She also holds a PhD in sociology with specializations in food studies, health, and medicine. She has been featured on the Food Network, "Today," "Good Morning America Health," QVC, "Katie," and in multiple publications including The New York Times, Women's Health, Runner's World, Men's Fitness, Southern Living, Clean Eating, Food Network Magazine, and Pilates Style. A native of the San Francisco Bay Area, she currently lives in Texas with her husband and son.

She has won several of the country's top cooking competitions, including the $100,000 National Chicken Cook-Off, the $50,000 Build a Better Burger Contest, the Food Network's $25,000 Ultimate Recipe Showdown (Cookies Episode), and Top Chef Desserts $5000 Viewer Challenge.

book.picScook: The Complete Cookery Course
by Anne-Sophie Pic
Hardcover
$60.00/$36.72 (amazon)  

Do you dream of discovering  the culinary secrets of Three Michelin Stars chef Anne Sophie Pic ? Short of going to market with her and attending her cooking school SCOOK in the heart of Valence, you can get her newest cook book;  Scook: The Complete Cookery Course, a feast for all the senses .

"...cooking is a process of passing on experience and knowledge..." Chef Pic writes in this gorgeous 400-plus-page encyclopedic cookbook.   Beautifully organized into sections: Entertaining; Everyday; Classics; Homemade and For children; each recipe is a complete cooking lesson with full-page photographs, and it never fails to deliver what Anne-Sophie promises in her introduction: “I use all my senses when I make a dish: it must look beautiful, smell wonderful and make the most of all the ingredients and their textures.”

With step-by-step  tutorials, recipes from Roast Saddle of Lamb with Chard Gratin and Spring Navarin of lamb to Pain Perdu with Strawberry Jam and Grand Marnier frozen soufflé – a  recipe dear to her illustrious father Jacques Pic -  and tips on baking techniques there isn't a dull page in the book.  

In the introduction to Entertaining, Ms Pic writes: “There is nothing more perfect than relaxing around a beautifully laid table with good friends, a lovely bottle of wine and, of course, great food. In this chapter you will find recipes that are perfect for sharing, dishes that are straightforward to cook and serve to a crowd, even if a little extra something, perhaps an unexpected spice or twist, is never far away. For many of these recipes, some of the steps can be done in advance, leaving you free to spend time with your friends. Bon appétit!”                                                                            

Whether you wish to create a simple supper for the whole family, an elegant main course showstopper for your dinner party or a delicious French classic, there is something for everyone whatever your cooking ability.

About the Author

Author of highly acclaimed Le Livre Blanc, ANNE-SOPHIE PIC represents the most recent generation of one of France's most prestigious cooking dynasties. Inheriting the knowledge and experience of four generations of exquisite French cookery, Anne-Sophie has continued the tradition of excellence by being named World's Best Female Chef in 2012. She is the only woman in France to hold three Michelin stars for two of her renowned restaurants. She has also started her own cookery school, Scook, with the aim of passing on her wealth of knowledge to her many students.

book.vanillaVANILLA TABLE, The Essence of Exquisite Cooking From the World's Best Chefs

by Natasha MacAller, $40.00 US  

 

A beautiful and uniquely informative book about what we often take for granted: vanilla. It's provenance, history and different uses are interspersed with gorgeous photographs and delicious recipes from the world's top chefs.

With its rich and familiar scent, vanilla has a place in every cook’s kitchen. It often evokes memories of childhood favorites – cookies and cakes warm from the oven. Yet beyond these nostalgic noshes, vanilla is a versatile and surprising ingredient in an enormous array of dishes - both sweet and savory.

Chef Natasha MacAller's VANILLA TABLE [Jacqui Small LLP, April 2015, $40.00 US/$43.99 CAN] offers over 100 original recipes showcasing this exotic-yet-common spice. With additional, original contributions from outstanding international chefs (including Jonathan Waxman, Jim Dodge, Duff Goldman, Yotam Ottolenghi, Sherry Yard, Nancy Silverton, and Gina DePalma), Vanilla Table is a complete course in how to use the world’s most delicious and adaptable spice – from savory appetizers and delicious entrees to indulgent desserts and decadent drinks.

Along with sensible advice ranging from how to recognize good vanilla to the best way to store it, there are diverse and unexpected recipes including:

  • Island Crabcakes with Vanilla-Grapefruit Remoulade
  • Slow-roasted Oxtail Pot Pies with Vanilla-Shiraz Gravy
  • Vanilla Panna Cotta with Mixed Berry Compote
  • Labneh with Vanilla-Roasted Rhubarb and Pistachios
  • Vanilla Lacquer Duck Leg
  • Rum & Vanilla Cured Salmon
  • Peach, Cardamom & Vanilla Sable Breton

VANILLA TABLE is the book that will convince chefs and cooks alike that vanilla is anything but plain. With over 100 gorgeously photographed dishes including starters, mains, brunch, desserts and more, you will never think of vanilla the same way again!

Known as ‘The Dancing Chef’, Natasha Mac Aller is a former professional ballerina who has danced with the Joffrey Ballet, The Boston Ballet, and in the Broadway and Los Angeles productions of The Phantom of the Opera.  Natasha trained in the pastry kitchens of Charlie Trotter, and under Sherry Yard at the original Spago Hollywood. Natasha is currently working with Anne Conness to open a new restaurant, Sausal, in Los Angeles mid-2015.  Her international culinary credits include teaching at Leith's School of Food and Wine, and Divertimenti in London, consulting for restaurants in New Zealand and the USA, and advising and coordinating food and wine events around the world. She is based in London, Los Angeles and New Zealand, and has been published in Food & Wine, Gourmet, Bon Appetit, LA Times Magazine and in Best of Food & Wine Cookbook. 

the-dorito-effect-

 

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Mark Schatzker: The Dorito Effect; The Surprising Truth about Food and Flavor

 
Mangoes have dazzled palates across the globe for centuries with their aroma, taste, texture, and seemingly endless shapes, sizes, and colors. In Miami alone there are over 250 varieties. Miami-based writer, critic, poet and educator Jen Karetnick is the award-winning author of nine books, including three this year alone: the recently published book Mango and two volumes  Prayer of Confession and Brie Season about to be released.
Jen’s nickname, Mango Mama, could not be more appropriate! Jen lives on the last acre of a historic mango plantation with her husband, two children; three dogs; four cats; and fourteen mango trees!  By the time July comes around, Jen uses mangoes in the most unexpected ways, in just about everything, cocktails, smoothies, savory and sweet dishes.
Along with her own recipes which she has developed over the years, the book Mango features recipes from a group of Jen’s buddies who happen to be Miami's most celebrated chefs.
From smoothies to cocktails, from mango blintzes to jerked grouper with mango-fig chutney, and mangozpacho (mango-infused gazpacho)--this book is  the ultimate book on Mango. It is delightfully written, based on serious research and highlights  all those chefs and mixologists who are striving to use our local products in their cuisines.
Click here for Jen’s recipe for frozen mango sangría, or “Mangría,” 

 

For decades we've watched obesity go from crisis to chronic disease affecting one third of America’s population. First, we assumed it was fat that was the problem, then it was carbs, then it was sugar, now it's gluten. But what if it isn't really any of the above? What if the culprit is so elusive that nobody thinks of even denouncing it?

According to Mark Schatzker, Americans add nearly 600 million pounds of flavorings to food each year, everything from syrups to spices and sauces for humans and palatants for animal feed which could be fueling America’s and the world’s obesity epidemic.

This new book is taking a bite out of the food industry. In "The Dorito Effect--The Surprising New Truth About Food and Flavor,” award-winning Canadian journalist Mark Schatzker argues that the food industry has expertly learned to manipulate flavor to make their products irresistible, while fruits, vegetables and meat have all become incrementally less delicious.  

“We’re all after deliciousness but we’re misdirecting our palates.  Everything is getting blander and simultaneously more seasoned. Everything is becoming like a Dorito.”

“We have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty,” says author Mark Schatzker.  

mark schatzkerIn the well-written and fascinating “The Dorito Effect, the Surprising New Thruth About Food and Flavor” Mark Schatzker takes a look at the mysterious chemicals that make food delicious and bad for us; how artificial flavorings trick both the human and animal minds into nutritionally empty foods; at why chicken and other foods taste like “a roll of wet toilet paper” and why do consumers put up with the fact that modern food is the most compelling lie humans have ever told.

Listen as Mark Schatzker answers questions such as:  “Are we fooling people with package labelling using words that sound healthy like "natural"?”, “What can consumers do to bring around change?”

With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a new light, weaving an enthralling tale of how we got to this point and where we are headed.  

Based on serious research backed by an extensive knowledge of history, chemistry and genetic engineering, the book reads like a thriller. It is an eye opener for anyone priding him/herself on being an independent human being.

 

From more information log on the book and author, log on to  www.markschatzker.com

 

 

 

 

  

passion for paris

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David Downie, A Passion for Paris, Romanticism and Romance in the City of Light

Mangoes have dazzled palates across the globe for centuries with their aroma, taste, texture, and seemingly endless shapes, sizes, and colors. In Miami alone there are over 250 varieties. Miami-based writer, critic, poet and educator Jen Karetnick is the award-winning author of nine books, including three this year alone: the recently published book Mango and two volumes  Prayer of Confession and Brie Season about to be released.
Jen’s nickname, Mango Mama, could not be more appropriate! Jen lives on the last acre of a historic mango plantation with her husband, two children; three dogs; four cats; and fourteen mango trees!  By the time July comes around, Jen uses mangoes in the most unexpected ways, in just about everything, cocktails, smoothies, savory and sweet dishes.
Along with her own recipes which she has developed over the years, the book Mango features recipes from a group of Jen’s buddies who happen to be Miami's most celebrated chefs.
From smoothies to cocktails, from mango blintzes to jerked grouper with mango-fig chutney, and mangozpacho (mango-infused gazpacho)--this book is  the ultimate book on Mango. It is delightfully written, based on serious research and highlights  all those chefs and mixologists who are striving to use our local products in their cuisines.
Click here for Jen’s recipe for frozen mango sangría, or “Mangría,” 

 

David Downie’s  Passion for Paris is matched by insatiable curiosity, encyclopedic knowledge of French history and literature, love for the arcane and as importantly, a good pair of legs.  His new book  “A Passion for Paris.” Romanticism and Romance in the City of Light ” comes on the heels of the best-selling book  Paris to the Pyrenees: A Skeptic Pilgrim Walks the Way of Saint James.


David Downie is a multilingual Paris-based American nonfiction author, crime novelist and a travel, food and arts journalist whose work has been published in national and international media. A native San Franciscan who moved to Paris in the mid-1980s he now shares his time between France and Italy, and his life with his wife, photographer Alison Harris. They both own and operate the Paris, Paris tours a tour guide and custom walking company of Paris, Burgundy, Rome and the Italian Riviera. 

 

David grew up in San Francisco in the 70’s. His love of Paris and French culture was sparked during  the no less fascinating social and sexual revolution going on in California at the time.  Listen as his explain why and how did 19th century photographer and bohemian character Felix Nadar influenced his life.


In the superbly written “A Passion for Paris,” history becomes alive as statues of kings and courtesans, writers, musicians and painters stare down on their successors in love and war.

Mr. Downie attempt to define what makes Paris romantic and he focuses on the Romantic period in Arts and Literature to establish that it is the people who lived in its curving cobbled streets and met at its sidewalk cafes and leafy squares, who talked and wrote about it, like Balzac and Flaubert, that make Paris romantic.   

 

Listen as he explains how Romanticism emerged from the horrors of the Guillotine and the French Revolution  to turn Paris into the City of Light, Love and Romance and how the padlocks on the Pont des Arts and the ritual of the key throwing in the Seine ensued.


david downie1In his book David Downie seamlessly glides from literary characters to historic buildings. He finds the most amazing things hidden away in courtyards, cemeteries, parks, and never hesitates to steal into a building, climb one of the legendary “hidden stairs”  to track the steps of a love affair that happened over 200 years ago.


Listen as he tells us about the famous Place des Vosges and the scabrous love triangle of Victor Hugo, Adèle – his wife – and Ste. Beuve – her lover.


Balzac, Gauthier, Hugo, Baudelaire and other litterati lived and loved roaming the streets of Ile de la Cité.  Did they all know each other, swapping wives and lovers?


They all ended at the Père Lachaise, the repository of the greats. Listen as David Downie takes us to the alleys and through the tombs of those who are eternally alive through their works.


He often says that changes must occur for the same to continue, here referring to the way he describes the “terrorist cell” of young revolutionaries under the reign of Charles X and the Battle of Hernani. How different was it then than it is today?

 

Want to know what inspired the carriage seduction scene between Rodolphe and Emma in Flaubert’s Madame Bovary?  


After reading A Passion for Paris, you will never stroll in the Luxembourg gardens in the same way. All the statues will come alive, from that of the beloved cursed poet Baudelaire and the painter Delacroix to the writer George Sand, the cross-dressing feminist and her lovers, the poet Alfred de Musset and Chopin, among others, and the sarabande of characters from Murger’s La Bohème heading to Café Momus, whose book “Scenes from Bohemian Life” directly  inspired the famous  Puccini opera La Bohème.  

 

 

For more information on the book and the walking tours log on to www.parisparistours.com , www.davidddownie.com and www.alisonharris.com   

 

 

 

 

  

cindy hutson

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Mangoes have dazzled palates across the globe for centuries with their aroma, taste, texture, and seemingly endless shapes, sizes, and colors. In Miami alone there are over 250 varieties. Miami-based writer, critic, poet and educator Jen Karetnick is the award-winning author of nine books, including three this year alone: the recently published book Mango and two volumes  Prayer of Confession and Brie Season about to be released.
Jen’s nickname, Mango Mama, could not be more appropriate! Jen lives on the last acre of a historic mango plantation with her husband, two children; three dogs; four cats; and fourteen mango trees!  By the time July comes around, Jen uses mangoes in the most unexpected ways, in just about everything, cocktails, smoothies, savory and sweet dishes.
Along with her own recipes which she has developed over the years, the book Mango features recipes from a group of Jen’s buddies who happen to be Miami's most celebrated chefs.
From smoothies to cocktails, from mango blintzes to jerked grouper with mango-fig chutney, and mangozpacho (mango-infused gazpacho)--this book is  the ultimate book on Mango. It is delightfully written, based on serious research and highlights  all those chefs and mixologists who are striving to use our local products in their cuisines.
Click here for Jen’s recipe for frozen mango sangría, or “Mangría,” 

When Chef Cindy Hutson opened  Norma's on the Beach on Lincoln Road in 1994, it was a hit. Her debut with her lifetime partner, Delius Shirley, was just the beginning of a long and successful career that shaped her life and changed South Florida's culinary landscape.


She went on to open the award-winning Ortanique on the Mile, in Coral Gables and has expanded her reach to the Caymans, the Bahamas, and, soon, to Downtown Miami, in the new Southeast Financial Center where the new restaurant  Zest will serve "cuisine from the sun."

Together with Delius, Cindy has just published a cookbook entitled From the Tip of My Tongue. With more than 75 recipes and over 100  photographs.   

Listen as Cindy talks about her cuisine, her life decisions and her joy of cooking

 

  

   

 

 

 

lentil underground

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Mangoes have dazzled palates across the globe for centuries with their aroma, taste, texture, and seemingly endless shapes, sizes, and colors. In Miami alone there are over 250 varieties. Miami-based writer, critic, poet and educator Jen Karetnick is the award-winning author of nine books, including three this year alone: the recently published book Mango and two volumes  Prayer of Confession and Brie Season about to be released.
Jen’s nickname, Mango Mama, could not be more appropriate! Jen lives on the last acre of a historic mango plantation with her husband, two children; three dogs; four cats; and fourteen mango trees!  By the time July comes around, Jen uses mangoes in the most unexpected ways, in just about everything, cocktails, smoothies, savory and sweet dishes.
Along with her own recipes which she has developed over the years, the book Mango features recipes from a group of Jen’s buddies who happen to be Miami's most celebrated chefs.
From smoothies to cocktails, from mango blintzes to jerked grouper with mango-fig chutney, and mangozpacho (mango-infused gazpacho)--this book is  the ultimate book on Mango. It is delightfully written, based on serious research and highlights  all those chefs and mixologists who are striving to use our local products in their cuisines.
Click here for Jen’s recipe for frozen mango sangría, or “Mangría,”

Big things come in small packages they say, and this is definitely true of lentils.  This tiny legume is not only a powerhouse of proteins and essential amino acids but is the stuff of legends. Who doesn’t know the story in Genesis  of Jacob and Esau who, some say was tricked into selling his birthright to his brother for a bowl of lentils? The metaphor of the power of lentils or of the character of human beings is there for us to stir and elaborate on.

Liz Carlisle, a journalist and fellow at UC Berkeley’s Center for Diversified Farming Systems, is a former country singer and a would-be organic farmer from Montana.  Is small, multi-crop farming a utopia? Or is it becoming a reality in Montana, a bastion of mega farms and genetically engineered wheat or other mono-crops?

Revolutions start from the ground up.

Liz’s first book, the newly released  Lentil Underground: Renegade Farmers and the Future of Food in America, tells the story of a band of Montana farmers who have defied corporate agribusiness by reforming our agricultural system., with engaging but quirky characters against the background of the politics of the rural west and the ruthless power of the mega farms and corporations.   

lentil saladListen as Liz tells us about Montana Senator Jon Tester, why she titled her first book Lentil Underground , why she calls lentils the “Robin Hood” of the prairies" and which are her favorite lentil recipes.

The timeless lentil is back in the news as Lentil Underground: Renegade Farmers and the Future of Food in America  takes us into rural America and makes us rediscover the spirit of this indomitable democracy with a fresh insight into the people who make it all happen, from the ground up.      

 Lentil Salad. Photo: Simone Diament, SFG

 

 

 

 

slanted door

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James Beard Award winner Chef Charles Phan, author of The Slanted Door: Modern Vietnamese Cuisine and chef/owner of The Slanted Door, S. Francisco

Since 1995, Charles Phan, owner and executive chef of San Francisco's famed Slanted Door, has been wowing palates and educating diners on the flavors and intricacies of Vietnamese cuisine, with which he has left his mark not only on the San Francisco dining scene but on the American fine-dining scene as well.

In 2004 Phan won the James Beard Award for Best Chef, California, and in 2011, he was inducted into the James Beard Foundation's Who's Who of Food and Beverage in America. The Slanted Door started out in a modest location in the Mission District in 1995 and 20 years later it is California's top-grossing independently-owned restaurant  at its current glam site at the Ferry Plaza Market Building.

charles phanPhan has just written his second cookbook, The Slanted Door: Modern Vietnamese Food  

Listen as Charles Phan describes his beginnings and how he defines himself as a glorified home cook today.

He talks about how the American food culture has changed from when he first opened the Slanted Door and about serving the president of the United States, several times, at the Slanted Door

The Slanted Door cookbook's chapters are divided into cooking methods like braising, steaming and stir-frying with gorgeous photographs throughout and filled with clearly written home-cook friendly recipes to please everyone. 

Click here for Chef Phan’s glorified Spring roll recipe, a best seller at The Slanted Door, of which he writes in p. 9 of his book: “  If my mother hadn’t come up with this recipe I’m not sure I would have had the inspiration – or the confidence – to strike out on my own with a restaurant.”  

 

  

virgin territory

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Mangoes have dazzled palates across the globe for centuries with their aroma, taste, texture, and seemingly endless shapes, sizes, and colors. In Miami alone there are over 250 varieties. Miami-based writer, critic, poet and educator Jen Karetnick is the award-winning author of nine books, including three this year alone: the recently published book Mango and two volumes  Prayer of Confession and Brie Season about to be released.
Jen’s nickname, Mango Mama, could not be more appropriate! Jen lives on the last acre of a historic mango plantation with her husband, two children; three dogs; four cats; and fourteen mango trees!  By the time July comes around, Jen uses mangoes in the most unexpected ways, in just about everything, cocktails, smoothies, savory and sweet dishes.
Along with her own recipes which she has developed over the years, the book Mango features recipes from a group of Jen’s buddies who happen to be Miami's most celebrated chefs.
From smoothies to cocktails, from mango blintzes to jerked grouper with mango-fig chutney, and mangozpacho (mango-infused gazpacho)--this book is  the ultimate book on Mango. It is delightfully written, based on serious research and highlights  all those chefs and mixologists who are striving to use our local products in their cuisines.
Click here for Jen’s recipe for frozen mango sangría, or “Mangría,”

Extra-virgin olive oil is a pantry staple: We whisk it into our vinaigrettes, use it to fry our eggplants, and drizzle it over our pasta. But while our kitchen wouldn’t be complete without a bottle or two, the information about this essential ingredient can be conflicting — and answers can be hard to track down. Can you fry with it? How should you store it? How do you know which bottle to buy among a whole shelf of options? When faced with all these questions, it’s best to turn to an expert — and Nancy Harmon Jenkins is exactly that. 

In between harvesting her own olives on her farm in Tuscany, Nancy Harmon Jenkins has written her seventh and newest book, Virgin Territory, Exploring the World of Olive Oil . We are lucky to have her with us today to educate us on this indispensable ingredient. Welcome back to Food and Wine Talk,.

nancy

Listen as she tells why she decided to focus on olive oil at a time there is an olive oil crisis in Europe.   In this interview Nancy dispels the most common misconceptions about olive oil, explains how to choose a good olive oil among so many bottles of extra virgin olive oil lining the shelves of our supermarkets or specialty food stores.

Learn what does extra-virgin really mean; how to keep the oil, which one to use for frying and cooking and which for finishing (including a great tip on simple but delicious tomato sauce); how to bake or poach fish and more.

Virgin Territory isn't only about recipes, but also about the history, culture and science of olive oil.

 

Virgin Territory, Exploring the World of Olive Oil  is a thing of beauty with stunning photographs of exquisite dishes as well as of Nancy’s own Tuscan olive tree grove; it  captures the delights of cooking with olive oil in dishes that are healthy, delicious, and beautifully presented .

Click here for Nancy's delicious and healthy gluten-free Olive Oil Muffins

 

 

 

 

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Mangoes have dazzled palates across the globe for centuries with their aroma, taste, texture, and seemingly endless shapes, sizes, and colors. In Miami alone there are over 250 varieties. Miami-based writer, critic, poet and educator Jen Karetnick is the award-winning author of nine books, including three this year alone: the recently published book Mango and two volumes  Prayer of Confession and Brie Season about to be released.
Jen’s nickname, Mango Mama, could not be more appropriate! Jen lives on the last acre of a historic mango plantation with her husband, two children; three dogs; four cats; and fourteen mango trees!  By the time July comes around, Jen uses mangoes in the most unexpected ways, in just about everything, cocktails, smoothies, savory and sweet dishes.
Along with her own recipes which she has developed over the years, the book Mango features recipes from a group of Jen’s buddies who happen to be Miami's most celebrated chefs.
From smoothies to cocktails, from mango blintzes to jerked grouper with mango-fig chutney, and mangozpacho (mango-infused gazpacho)--this book is  the ultimate book on Mango. It is delightfully written, based on serious research and highlights  all those chefs and mixologists who are striving to use our local products in their cuisines.
Click here for Jen’s recipe for frozen mango sangría, or “Mangría,”

 Mireille Guiliano, a former chief executive at Champagne Veuve Clicquot, has been called the “ambassador of France and its art of living” by Le Figaro. She is the author of French Women Don’t Get Fat, the #1 New York Times bestseller, of French Women Don’t Get Facelifts, and three other books.

In her latest book, Meet Paris Oyster: A Love Affair with the Perfect Food , she will have you wanting to eat oysters at least every week—forget about saving them for special occasions only. The book is a personal narrative about the French appetite for oysters, the characters who harvest and serve them, and the compelling reasons why we should all enjoy them.   

In this slender volume, Meet Paris Oyster,  Mireille Guiliano shares information about the best oysters around the world, their nutritional value, the best wine pairings with them, and a dozen mouthwatering recipes that will have readers craving, buying, and preparing oysters with confidence.

Listen as she explain why she’s focused on the oyster for her new book; why is the oyster the "perfect food"? Why are oysters so seductive? What are her favorite wine and oyster pairings,  her favorite oyster restaurants in New York and her favorite oyster recipes.

 

 

 
word of mouthThe Essence of American Food - Posted by Dwight Furrow in Contemporary Food Culture, Philosophy of Food and Wineread  in http://foodandwineaesthetics.com/2014/11/18/the-essence-of-american-food/
 
In Priscilla Ferguson’s otherwise interesting book about the language of food, entitled Word of Mouth: What We Talk About When We Talk About Food, she gets seriously off track in her discussion of American food and national identity.
 
In contrast to the French whose sense of national identity is based on the refinement and promulgation of advanced cooking techniques, she argues that American food is about quantity exemplified in those competitive eating contests in which contestants have 15 minutes to wolf down as much of some disgusting substance as possible. Her evidence for this hypothesis is the generally large portion sizes Americans prefer, as well as the Thanksgiving celebration, which appears to be about the bounty of the harvest and the number of dishes we can place on the table at the same time.
 
She is, of course, correct that Americans have been known to celebrate excess. But the United States has also undergone a food revolution over the last 30 years that is fundamentally reshaping the way we think about food. And that food revolution is not a celebration of excess. Americans are increasingly concerned with nutrition, the freshness of ingredients, sustainability, flavor, and novelty all of which suggest a turn toward quality and away from excess.
 
It could be argued that this food revolution is influencing only a small minority of our population and that most Americans remain mired in the dross of Super-Size Me and Big Gulps. Indeed, statistics on obesity are still dreadful. But Ferguson’s conception of American food appears in her chapter on food and national identity—the issue is not so much what we are but what we take ourselves to be. To the extent we have a food identity, it is not primarily about the celebration of excessive eating, unless we have given over the formation of our national identity to the advertisers of fast food chains. In other words, the discourse about food in the U.S., which is in part Ferguson’s subject, is not centered on the virtues of gluttony. And I’m not sure it ever has been. We have never celebrated the winners of competitive eating contests like the French have celebrated the winners of Bocuse d’Or, the international culinary competition that the French (or the French-trained) tend to dominate.
 
National identities are about what we admire and strive toward. A tendency to overeat is one aspect of American life but it is not what we admire, strive for or self-consciously endorse.
 
What then does define our culinary identity? I would suggest it is mobile eating—our tendency to eat and run, and the efficiencies to be gained through time compression. Our culinary past is notable for its efficient time management—fast food is the obvious example but so are TV dinners and packaged food in general, which exists in part because of the time it saves busy families on the go. Even the emergence of some ethnic foods is best explained by their ability to save time. Sushi need not be cooked and can be prepared ahead of time, and burritos and tacos lend themselves to efficient production and quick consumption.
 
So is Fast Food Nation our Bible? Are we most proud of that long tradition of Tastee Freeze, McDonald’s, and Taco Bell? Hardly. These establishments serve a purely utilitarian function in our mobile, car-obsessed society but they are not what we most admire about ourselves and they lack the emotional attachments that identities require.
 
Instead, I would suggest the essence of American food is the diner. Diners serve “way-station” food, designed to give weary travelers a respite from the road, and their menus consist of classic dishes that make the refugee think of home. There is a pathos to diner food—a celebration tinged with sadness at the solitude of travel—that fast-food restaurants lack.
 
There is a reason why one dominant trend in restaurants in U.S cities is to refurbish the diner as a hip destination where we can reconnect with American food traditions.

blue plate special

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Mangoes have dazzled palates across the globe for centuries with their aroma, taste, texture, and seemingly endless shapes, sizes, and colors. In Miami alone there are over 250 varieties. Miami-based writer, critic, poet and educator Jen Karetnick is the award-winning author of nine books, including three this year alone: the recently published book Mango and two volumes  Prayer of Confession and Brie Season about to be released.
Jen’s nickname, Mango Mama, could not be more appropriate! Jen lives on the last acre of a historic mango plantation with her husband, two children; three dogs; four cats; and fourteen mango trees!  By the time July comes around, Jen uses mangoes in the most unexpected ways, in just about everything, cocktails, smoothies, savory and sweet dishes.
Along with her own recipes which she has developed over the years, the book Mango features recipes from a group of Jen’s buddies who happen to be Miami's most celebrated chefs.
From smoothies to cocktails, from mango blintzes to jerked grouper with mango-fig chutney, and mangozpacho (mango-infused gazpacho)--this book is  the ultimate book on Mango. It is delightfully written, based on serious research and highlights  all those chefs and mixologists who are striving to use our local products in their cuisines.
Click here for Jen’s recipe for frozen mango sangría, or “Mangría,”

Author Kate Christensen is one of the famous writers attending the Miami International Book Fair this coming November 16 to November 23.  After writing 6 novels,  she  has turned to the memoir to tell her own story, from her unorthodox childhood in 1960’s Berkeley as the daughter of a legal activist who ruled the house with his fists to her extraordinary success as a PEN/Faulkner Award-winning author in 2008 for her book, The Great Man. 

In Blue Plate Special--an Autobiography of My Appetites , food is inextricably part of her life and she writes of her hunger.  Hunger for food, for love, for a sense of belonging.  While Christensen writes about her struggle to find the contentment she has always yearned for, she also writes recipes… like the recipe for the cottage cheese pancakes piling up on the cover of her book.

"To taste fully is to live fully," says Kate Christensen as she talks about love, cooking, existence, weight, pain and joy.

 

Blue Plate Special, will fill you with delicious pleasure.  

You can meet Kate Christensen at the Miami International Book Fair. For information on the many readings and events you can log on to  www.miamibookfair.com .

 

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nick malgieri book

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Mangoes have dazzled palates across the globe for centuries with their aroma, taste, texture, and seemingly endless shapes, sizes, and colors. In Miami alone there are over 250 varieties. Miami-based writer, critic, poet and educator Jen Karetnick is the award-winning author of nine books, including three this year alone: the recently published book Mango and two volumes  Prayer of Confession and Brie Season about to be released.
Jen’s nickname, Mango Mama, could not be more appropriate! Jen lives on the last acre of a historic mango plantation with her husband, two children; three dogs; four cats; and fourteen mango trees!  By the time July comes around, Jen uses mangoes in the most unexpected ways, in just about everything, cocktails, smoothies, savory and sweet dishes.
Along with her own recipes which she has developed over the years, the book Mango features recipes from a group of Jen’s buddies who happen to be Miami's most celebrated chefs.
From smoothies to cocktails, from mango blintzes to jerked grouper with mango-fig chutney, and mangozpacho (mango-infused gazpacho)--this book is  the ultimate book on Mango. It is delightfully written, based on serious research and highlights  all those chefs and mixologists who are striving to use our local products in their cuisines.
Click here for Jen’s recipe for frozen mango sangría, or “Mangría,”

 

 "Whenever you are feeling down, bake something--you'll feel better," says  Nick Malgieri, who, just in time for the holidays, has released a new cookbook, simply titled  Pastry--Foolproof Recipes for the Home Cook.


This is the time of the year when we are most interested in pies and tarts and in his new book Nick has  taken the fear out of making pastry dough with what he calls a whole new generation of doughs and techniques to roll them into perfect pies and tarts.

 

There are over 125 recipes in Nick Malgieri's Pastry along with beautiful photographs-- pies, cobblers and crisps; and tarts; strudels, puff pastries, including those with cream, and brioche. This book is destined to become the new definitive pastry bible.  


Nick has been at the pastry game for decades. He's been teaching classes on the topic all over the country for nearly 20 years. He is currently director of the baking program at The Institute of Culinary Education in New York City, and is the author of 12 cookbooks. Nick was the pastry chef at Window’s On The World restaurant, and recently voted one of the Ten Best Pastry Chefs in America by  Pastry Art and Design and  Chocolatier magazines.  

 

Click here  for Nick Malgieri's fabulous Raspberry Cream Pie

fritesWho doesn’t aspire to make and bite into a batch of freshly-make frites, crispy and moist inside and sprinkled with the right amount of salt, a touch of mayo, ketchup, vinegar or other favorites?

No matter how old you are, where you live or where you come from, the humble frite never fails to bring pleasure.

In her most original, useful and intriguing book "Frites" Anne De La Forest   explores many different cooking styles and permutations of ingredients, from polenta and asparagus to the classic French frites Pont-Neufs or US-style skinny fries. Large or small, fat or thin, peeled or with skins on, French, Belgian, British, Canadian or American, everyone has their own favorite frites/dip combination.

With over 30 traditional, trendy, creative and sweet recipes, this book will inspire many to try their hand at making all kinds of frites. 

Anne De La Forest has been a journalist for over 20 years. As the editor of a monthly food magazine, she is a writer and food-lover at heart, and spent four years developing the concept of Frites before she wrote it. Anne now advises restaurants on their menus and the preparation of frites. She also organizes cooking workshops and tastings in her Montmartre home, which are dedicated to showcasing emblematic French dishes… and chips.

 

bitter

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Mangoes have dazzled palates across the globe for centuries with their aroma, taste, texture, and seemingly endless shapes, sizes, and colors. In Miami alone there are over 250 varieties. Miami-based writer, critic, poet and educator Jen Karetnick is the award-winning author of nine books, including three this year alone: the recently published book Mango and two volumes  Prayer of Confession and Brie Season about to be released.
Jen’s nickname, Mango Mama, could not be more appropriate! Jen lives on the last acre of a historic mango plantation with her husband, two children; three dogs; four cats; and fourteen mango trees!  By the time July comes around, Jen uses mangoes in the most unexpected ways, in just about everything, cocktails, smoothies, savory and sweet dishes.
Along with her own recipes which she has developed over the years, the book Mango features recipes from a group of Jen’s buddies who happen to be Miami's most celebrated chefs.
From smoothies to cocktails, from mango blintzes to jerked grouper with mango-fig chutney, and mangozpacho (mango-infused gazpacho)--this book is  the ultimate book on Mango. It is delightfully written, based on serious research and highlights  all those chefs and mixologists who are striving to use our local products in their cuisines.
Click here for Jen’s recipe for frozen mango sangría, or “Mangría,”

Compared to the other basic flavors — salty, sweet, sour and, the newest addition, umami — bitter is rarely something we desire. Jennifer McLagan, a renowned chef and food writer with a number of groundbreaking cookbooks under her belt, such as Fat which went on to win Cookbook of the Year from the James Beard Foundation, has now written Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes.

Jennifer McLagan, likes bitter foods; she explores this unsung taste in her new book and answers a wide range of questions from “What part of the tongue is most susceptible to bitter?” and  “We talk about a bitter life, or a bitter old maid… Why do we act so negatively to bitter?” to “What is the role of bitter flavors in cooking?” and “How do you perceive bitterness with your others senses, like hearing, sight, smell and touch.”

 

This compelling study and original boiok with its collection of seductive recipes -- from cocktails to desserts --  proves that bitterness is an intrinsic element is most cultures and that mastering bitterness is an essential part of learning to cook. 

 

Click here  for Jennifer McLagan's recipe Radicchio and Pumpkin Risotto

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