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Frites by Anne de la Forest PDF Print E-mail
Written by Simone Zarmati Diament   
Saturday, 08 November 2014 18:05

Who 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.

 

Last Updated on Saturday, 08 November 2014 18:17
 
Allen Salkin: From Scratch: Inside the Food Network PDF Print E-mail
Written by Simone Zarmati Diament and Carole Kotkin   
Saturday, 25 October 2014 00:00

 

Allen Salkin: From Scratch: Inside the Food Network

 

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

Back in 1993 Cable TV was in its infancy, the foodie fad didn’t exist yet, and no one thought that a little startup called The Food Network would go anywhere. Twenty years later, the Food Network is a billion dollar global powerhouse that's made the names and fortunes of stars like Emeril Lagasse, Paula Deen, Guy Fieri and Rachael Ray.

Former New York Times reporter and author Allen Salkin's newest book, From Scratch: Inside the Food Network, is a well-researched and witty behind the scenes look at the network from its unlikely beginnings, its dramas and panoply of characters to its current dominance — and the people who rose and fell along the way.   

Allen's credits include: New York Times reporter, TV reality show love interest, rubber ducky salesman, podcast host, marathon runner and restaurant prep cook. Besides writing for many outlets-- New York Magazine, The Observer, Details, Edible, New York Post... hell, even Cosmopolitan -- he has cast industrial films in Hong Kong, picked oranges in Crete, and peddled oil paintings door-to-door in Western Australia. Allen has a hobby of attending Summer Olympics: 7 so far plus two winters and a World Cup.

Allen Salkin will be in Miami for the 34th Annual Alper JCC Berrin Family Jewish Book Festival on November 3 at 7:30 p.m. at the Alper JCC, 11155 SW 112 Avenue, Robert Russell Theater, Admission $10.   The Festival runs from October 26 through December 10, 2014. For information on the event featuring Allen Salkin and for complete schedule of Book Festival events call 305.271.9000 x 268 or email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

 

Last Updated on Saturday, 25 October 2014 23:46
 
Jen Karetnick: MANGO PDF Print E-mail
Written by Simone Zarmati Diament and Carole Kotkin   
Thursday, 09 October 2014 00:00

 

Jen Karetnick: MANGO.  Everything you ever wanted to know about the fruit...

 

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,”

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,”

Last Updated on Thursday, 09 October 2014 20:40
 
Aarti Paarti: An American Kitchen with an Indian Soul PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 02 October 2014 00:00

 

Aarti Sequeira, author of Aarti Paarti: An American Kitchen with an Indian Soul

AARTI PAARTI--An American Kitchen with an Indian Soul is Food Network personality Aarti Sequeira’s second cookbook, a collection of memories from her childhood all over the world and over 100 delicious and completely approachable recipes melding Indian flavors with the American dishes she’s grown to love.

Aarti is cosmopolitan – born a Christian in Mumbai, raised in Dubai where she went to a British school, schooled in the United States to become an American journalist – she quit her news job at CNN to focus on the important things in life: food for instance, which she regards  not only as nourishment but as a healing power, a lifeline, a tether to her family and cultural past.

After creating Aarti Paarti on You Tube in 2009, Aarti won Food Network’s Next Food Network Star in 2010 and went on to star in her own show, Aarti Paarti, which has aired for 3 seasons. She recently took a break to have her first child, but continues to host and star in a number of shows on the Cooking Channel, including Unique Eats, Taste in Translation, Iron Chef America Countdown, and Chopped.

AARTI PAARTI--An American Kitchen with an Indian Soul reflects the culinary melting pot that exists in California where she lives and in the world as seen through the prism of an Indian kitchen . The multi-cultural recipes include: Cornflake & Kaya French Toast, Real Deal Hummus, Mum's Everyday Dal, Quinoa Tabbouleh, Chickpea & Artichoke Masala, Tandoori Chicken, and Bombay Sloppy Joes.  

 

Click here for  Aarti's Massaged Kale Salad recipe

Last Updated on Thursday, 02 October 2014 16:31
 
The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes PDF Print E-mail
Written by Simone Zarmati Diament   
Friday, 26 September 2014 00:00

Chef Todd Gray and Ellen Kassof Gray:  The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes

 

 

The New Jewish Table--Modern Seasonal Recipes for Traditional Dishes by the husband-and-wife duo behind Equinox Restaurant in Washington, D.C., offers a new take on classical Jewish cuisine. Ellen Kassoff Gray comes from a Conservative Jewish home in Bethesda, Maryland; Chef Todd Gray grew up in Fredericksburg, Virginia, and was educated at an Episcopalian boarding school. Together they tell the

story of how they developed their own style of cooking despite their different culinary backgrounds. Relying on classic Jewish dishes, new favorites, and some imports, Gray and Kassoff Gray look to change the traditional Jewish table by “blending” tastes and histories. With dishes like chickpea salad with feta cheese and mint, yukon gold and sweet potato latkes, mango, pineapple and pomegranate salad, and quick summer squash ratatouille, there is a little something from everywhere thrown into the pot.

With more than 75 color photographs, 125 recipes, stories, and instructions from the authors on almost every recipe, as well as anecdotes peppered throughout, this book invites the reader into the kitchen to start cooking.  --  text by Carole Kotkin.

 

Click here for  Chickpea Salad with Feta Cheese and Mint  recipe from The New Jewish Table--Modern Seasonal Recipes for Traditional Dishes

Last Updated on Friday, 26 September 2014 17:54
 
All about nuts with Cara Tannenbaum and Andrea Tutunjian, authors of In a Nutshell--Cooking and Baking with Nuts and Seeds. PDF Print E-mail
Written by Simone Zarmati Diament   
Friday, 29 August 2014 00:00

All about nuts with Cara Tannenbaum and Andrea Tutunjian, authors of  "In a Nutshell--Cooking and Baking with Nuts and Seeds"

 

Cara Tannenbaum and Andrea Tutunjian first met 18 years ago as chef-instructors at ICE (Institute of Culinary Education). They bonded over their shared passion for cooking with nuts and seeds which has now translated into a comprehensive cookbook, In a Nutshell--Cooking and Baking with Nuts and Seeds.

Humans have been eating nuts and seeds since prehistoric times. They're loaded with nutrients and protein, and have a rich, satisfying flavor. And now these two chefs have given us more than 250 recipes exploring the culinary and cultural history of these natural gifts.

In a Nutshell is the ultimate culinary guide for using these wonderful, healthful ingredients in inventive, sophisticated, and mouth-watering recipes from Almond-Crusted Mac-and-Cheese to Pistachio Biryiani. Whether you are a vegetarian, a vegan, or a meat eater, you'll find yourself turning to this book over and over as you prepare meals large or small.

Click here for Cara Tannenbaum and Andrea Tutunjian's recipe of Farro-ChickpeaSalad with Sunflower Seeds from their book "In a Nutshell--Cooking and Baking with Nuts and Seeds".

 

Last Updated on Friday, 29 August 2014 20:51
 
All about nuts with Cara Tannenbaum and Andrea Tutunjian, authors of In a Nutshell--Cooking and Baking with Nuts and Seeds. PDF Print E-mail
Written by Simone Zarmati Diament   
Friday, 29 August 2014 00:00

All about nuts with Cara Tannenbaum and Andrea Tutunjian, authors of  "In a Nutshell--Cooking and Baking with Nuts and Seeds"

 

Cara Tannenbaum and Andrea Tutunjian first met 18 years ago as chef-instructors at ICE (Institute of Culinary Education). They bonded over their shared passion for cooking with nuts and seeds which has now translated into a comprehensive cookbook, In a Nutshell--Cooking and Baking with Nuts and Seeds.

Humans have been eating nuts and seeds since prehistoric times. They're loaded with nutrients and protein, and have a rich, satisfying flavor. And now these two chefs have given us more than 250 recipes exploring the culinary and cultural history of these natural gifts.

In a Nutshell is the ultimate culinary guide for using these wonderful, healthful ingredients in inventive, sophisticated, and mouth-watering recipes from Almond-Crusted Mac-and-Cheese to Pistachio Biryiani. Whether you are a vegetarian, a vegan, or a meat eater, you'll find yourself turning to this book over and over as you prepare meals large or small.

Click here for Cara Tannenbaum and Andrea Tutunjian's recipe of Farro-ChickpeaSalad with Sunflower Seeds from their book "In a Nutshell--Cooking and Baking with Nuts and Seeds".

 

Last Updated on Friday, 29 August 2014 20:51
 
"My Paris Kitchen: Recipes and Stories" by chef David Lebovitz PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 21 August 2014 00:00

An American in Paris: an  interview with  Chef David Lebovitz, author of "My Paris Kitchen: Recipes and Stories"

 

An American in Paris – It’s been ten years since Chef David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. The former pastry chef at Chez Panisse, multiple cookbook author, and well-known food blogger has just published My Paris Kitchen, Recipes and Stories that reflect the way Parisians eat today and feature lush photography taken in David's Parisian kitchen and around Paris.

David is a born storyteller as well as a brilliant chef. His vignettes and stories preceding each recipe take us into his life even as he’s waxing poetic about why the world’s best butter is salted. His book is about his culinary love affair with his adopted city, with all its beauty and quirks.  Listen as chef David Lebovitz reflects on salted butter and matters as crucial as if there is such a thing as French food and talks about abut his recipes, classical and others.

At a time when French cuisine is accused of  serving ready-made meals produced offsite at large industrial kitchens and wasting away its culinary supremacy,  Chef Lebovitz writes about the benefits of change and of  open air marchés or farmers markets where the farmers’ stands often have the longest lines.

Click here for David Lebovitz's  recipe of  Croque Monsieur - Grilled Ham & Cheese Sandwich from his most recent book: "My Paris Kitchen, Recipes and Stories." 

Last Updated on Thursday, 21 August 2014 22:27
 
Chef Rawia Bishara of Tanooreen, Brooklyn, NYC and author of Olives, Lemons & Za’atar: The Best Middle Eastern Home Cooking PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 07 August 2014 00:00

An interview with  Chef Rawia Bishara of Tanooreen, Brooklyn, NYC and author of  Olives, Lemons & Za’atar: The Best Middle Eastern Home Cooking

 

Food lovers have been visiting the Bay Ridge section of Brooklyn for more than 15 years now--long before Brooklyn became the food Mecca it is today-- seeking out the smoky eggplant, richly spiced lamb kibbie and homemade flatbreads  at Tanoreen, the neighborhood’s much loved Middle Eastern and recently Michelin-rated  restaurant.

Now, Rawia Bishara, chef and co-owner, has collected her favorite recipes into a cookbook, Olives, Lemons & Za’atar: The Best Middle Eastern Home Cooking. In addition to being a personal scrapbook of sorts, with glimpses of another lifestyle at  another time, and memories of her Palestinian upbringing in the town of Nazareth in Galilee, the book is filled with more than 100 recipes reflect traditional preparations that Bishara learned cooking with her family in Nazareth, as well as contemporary takes and influences from other cultures like chicken tagine, a typically Moroccan dish, and salmon in pesto which Rawia incorporated into her cooking when she arrived in the U.S.

 

Click here for the recipe of  Eggplant Napoleon, one of Rawia's signature dishes at Tanoreen.

Last Updated on Thursday, 07 August 2014 22:05
 
Maria Elia Smashing Plates--Greek Flavors Redefined PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 31 July 2014 00:00

An interview with  Maria Elia, Chef, and author of  Smashing Plates--Greek Flavors Redefined

 

If you think Greek food is all moussaka, souvlaki and baklava, think again! In her latest book, Smashing Plates--Greek Flavors Redefined, Maria Elia's classical training in French cuisine and in places like El Bulli and Arzak in Spain, shine through 140  inventive and beautifully presented recipes – i.e. carrot keftedes with pomegranate skordalia, rabbit and white bean baklava with lemon chard salad, a pulled lamb burger with beetroot tzatziki, and a tahini, chocolate and lime cake.  

She indeed smashes outdated notions of traditional Greek food and turns ingredients into something quite original --still Greek, but thoroughly modern and with bold flavors--like seared scallops with watermelon or zucchini-coated calamari – one can actually enjoy at Jimmy’s Restaurant at the Landing Resort and Spa in South Lake Tahoe, CA

Smashing Plates takes the home cook to a whole new world of Greek cooking.  With chapters on small plates, sharing plates, side plates, and sweet plates and over 100 gorgeous photographs of locations and people, this book will transport you to the fresh flavors of Cyprus and the Greek islands.

In addition to her popular cookbooks, Modern Vegetarian and Full of Flavor, Maria Elia was head chef at Delfina and at the acclaimed Whitechapple Gallery Dining Room in London. She has appeared on numerous television programs in Great Britain, and has contributed to a wide variety of publications from "the Guardian" to "BBC Good Food.”

Last Updated on Thursday, 31 July 2014 20:14
 
John McReynolds, author of The Stone Edge Farm Cookbook PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 24 July 2014 00:00

An interview with John McReynolds, author of The Stone Edge Farm Cookbook

 

Sonoma's Stone Edge Farm Estates, a producer of Bordeaux-style red wines, located on 16 acres in Sonoma Valley, isn't just another winery.  It is a world unto its own with, in addition to grapes, more than 100 different varieties of organically grown vegetables, olives, herbs, eggs and honey.

Now the culinary director John McReynolds has put his recipes into a gorgeous coffee table book, "The Stone Edge Farm Cookbook"  which just won the prestigious  International Association of Culinary Professionals (IACP) award for cookbook of the year.

The cover of the book is the gorgeous photo of a hen or a rooster strolling in the shady canopy of the property’s underwood.   It beckons the reader to enter the magical world of this special terroir-- the place that is Stone Edge Farm today. It summarizes John McReynolds’ culinary  life which began way before he graduated from the California Culinary Academy in San Francisco, in 1982, as Julia and Paul Child’s protégé. . Through its amazing, user friendly recipes,  from yogurt based salad dressing and low far milk panna cotta to Cabernet braised ribs and  wild salmon with corn and tomato onion vinaigrette which can be also used in pasta, John, the founding chef and co-owner for 10 years of Cafe La Haye, in downtown Sonoma  has recreated the farm and the taste of wine,  olive oil, honey, and the heirloom vegetables grown on the property.

This is a heavy book--over 6 lbs on the bathroom scale!  With 12 chapters and 372-pages and 102 primary recipes and 300 color photographs by Leslie Sophie Lindell  interspersed with essays on gardening by Colby Eierman, a winemaking essay by winemaker Jeff Baker, and a vineyard essay and a poem about terroir by viticulturist Phil Coturri.

 

Last Updated on Thursday, 24 July 2014 23:42
 
Michelle and Suzanne Rousseau, authors of Caribbean Potluck: Modern Recipes from Our Family Kitchen PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 10 July 2014 00:00

 

Michelle and Suzanne Rousseau, authors of Caribbean Potluck: Modern Recipes from Our Family Kitchen.

 

Michelle and Suzanne Rousseau  are two celebrity chefs  in Jamaica, thanks to their restaurant, their catering business, and their popular online TV series and blog Two Sisters and a Meal.

The pair – who have been working together for 20 years – recently released their first book, Caribbean Potluck: Modern Recipes from Our Family Kitchen.

 

The siblings have a fascinating yet typically Caribbean heritage — they are a “mix-up and blenda” of African, French, German, Indian, Scottish, Haitian, Cuban, and British ancestors — which they tap into as they  turn out on dishes that can only be defined as gourmet Jamaican fusion.

Last Updated on Thursday, 10 July 2014 20:00
 
Kim Sunée, author of Mouthful of Stars: A Constellation of Favorite Recipes from My World Travels PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 10 July 2014 00:00

 

Kim Sunée, author of Mouthful of Stars: A Constellation of Favorite Recipes from My World Travels

 

Kim Sunée , Bestselling author of Trail of Crumbs has just published her newest book, Mouthful of Stars: A Constellation of Favorite Recipes from My World Travels.

The book is a collection of Kim's interpretation of cherished recipes and cooking discoveries from across the globe. The former food editor of Southern Living Magazine, has been featured in publications from the Wall St. Journal, and the New York Times to Ladies Home Journal. Her writing has appeared in Food & Wine, Cooking Light, and Asian American Poetry and Writing. A guest-judge on Iron Chef America she is currently a food columnist for Alaska Dispatch.  

A Mouthful of Stars takes readers on a sensory-rich journey  from South Korea where Kim was born to New Orleans, where she grew up, and continues to Paris, Stockholm, Provence, and back to the U.S. after a detour to Italy.

Last Updated on Thursday, 10 July 2014 20:07
 
The Untold Story of How Women Saved Bourbon, Scotch & Irish Whiskey by Fred Minnick PDF Print E-mail
Written by Simone Zarmati Diament   
Saturday, 19 April 2014 23:03

 

The Untold Story of How Women Saved Bourbon, Scotch & Irish Whiskey ($19.53)

By Fred Minnick

 

In Whiskey Women-- The Untold Story of How Women Saved Bourbon, Scotch & Irish Whiskey--the first book written on the female contributions to whiskey, Wall Street Journal-bestselling author Fred Minnick tells the tales of women who have created this industry, from Mesopotamia's first beer brewers and distillers to America's rough-and-tough bootleggers during Prohibition.

Women have long distilled, marketed, and owned spirits companies. These strong women built many iconic brands, including Bushmills, Laphroaig, and Maker's Mark. Until now their stories have remained untold.

Fred Minnick is a judge on the San Francisco World Spirits Competition and regularly contributes to Bourbon Review, Caviar Affair, Tasting Panel, Whisky Advocate, Whisky Magazine and many others.

Click here to listen to an interview with Fred Minnick on FOOD & WINE TALK WSFG    

Last Updated on Saturday, 19 April 2014 23:09
 
Hungry for France: Adventures for the Cook & Food Lover by Alec Lobrano PDF Print E-mail
Written by Simone Zarmati Diament   
Saturday, 19 April 2014 22:30

 

Hungry for France: Adventures for the Cook & Food Lover

By Alexander Lobrano

Rizzoli (2014) $29.99

This gorgeous new book by Alec Lobrano is a real Tour de France but with a fork and a knife.  In his pursuit of a spectacular meal, he takes the reader on a culinary tour of the countryside of France,  from north to South,  to quaint inns, amazing food producers, restaurants and markets where you can eat the local specialties .   The book with amazing photographs could be entitled “ around France in 80 meals.”  But there is more, much more than that.

Lobrano has personally eaten in all of the restaurants in the different regions he writes about and you has selected the best dish in every menu…    The book is also a cookbook in which he gives updated recipes of classic regional dishes like  Curried Pork in Cider Sauce from Normandy; Tartare of Salt Cod with Sesame-Chickpea Purée from Provence or Pink Praline Tart from the Rhône.

Hungry for France will inspire you to transform your cooking at home as well as to plan the trip of a lifetime.

Writer Alexander Lobrano who grew up in Connecticut, and lived in Boston, New York and London, has been living in Paris for the past 28 years writing for American newspapers like the New York Times, the Wall Street Journal and for almost every major food and travel magazine in the US and the UK. He is contributing editor at Saveur magazine, and has regaled us with Hungry for Paris, a guide which is now in its third edition and without which one could really go hungry in Paris.

Click here to listen to an interview with Alec Lobrano on FOOD & WINE TALK WSFG 

Last Updated on Saturday, 19 April 2014 23:11
 
Cooking Light: Global Kitchen, the World's Most Delicious Food Made Easy by David Joachim PDF Print E-mail
Written by Simone Zarmati Diament   
Saturday, 29 March 2014 20:01

David Joachim has authored, edited, or collaborated on more than 40 cookbooks, the list of which is staggering. No less staggering is the fact that  a series of five books has sold more than 1 million copies. His latest, a gorgeous a appetite whetting  book,  Cooking Light Global Kitchen, the World's Most Delicious Food Made Easy, has just been published.

Most of the recipes come from the magazine's 25-year archive, including dishes from chefs and food writers like Rick Bayless, Claudia Roden, Naomi Duguid, and Lidia Bastianich, with the addition of 30 more recipes developed by the author to make sure every continent got a fair showing in the recipe lineup. He also interviewed 15 food experts, including Jose Garces, Grace Young, Hiroko Shimbo, Andrea Nguyen, Raghavan Iyer, Jessica Harris, Maricel Presilla, Steven Raichlen, and many others. Their cultural insights and cooking tips appear throughout the book. 

CLICK HERE to Listen to an interview with David Joachim on FOOD & WINE TALK WSFG

 
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 GELATO WORLD TOUR, RIMINI 2014, ITALY
Achile Sassoli, Director of Gelato World Tour
and Gelato Artisans:
James Coleridge, Vancouver, B.C., Canada
Abdelrahman Al Teneji, Sharjah, United Arab Emirates
Matthew Lee, Austin, Texas
Ahmed Abdullatif, Kingdom of Bahrain
Stefano Versace, Miami, Florida
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Jen Karetnick, author of MANGO will be at the International Miami Book Fair, Nov. 16 - 23

 

Jennifer McLagan, author of Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes 


Allen Salkin author of From Scratch: Inside the Food Network

Janet Fletcher, Planet Cheese, on enjoying eating cheeses and lactose intolerance.

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