If the reality TV show is built around gimmicky challenges, just what can one expect from a cookbook touting the winning recipes - maybe organization around those recipes, for starters? But the new book has provided enough information for non-viewers to hold their own at a cocktail party - until they can make a dash for the canapes.
By Betty Hallock
Los Angeles Times 2008-04-09 (entry)
In 'A Baker's Odyssey,' author Greg Patent cooks with immigrants, children of immigrants and their grandchildren to learn and record secrets of ethnic baking from more than 30 nations, including Italy, Nigeria, Austria and India.
By Daniel Zwerdling
National Public Radio 2008-01-27 (entry)
From the pleasures of pecans and the passion for ingredients, to the sweets of Italy and easy Indian favorites, a compendium of the year's best books on food and cooking.
By Bonnie S. Benwick
The Washington Post 2007-12-05 (entry)
To pack a power lunch for kids, start with real ingredients and whole grains, and don't skimp on presentation, says Chicago chef, restaurateur and cookbook author. She sends her son the makings of pizza (he has use of a microwave at school), adds wheat berries to any salad, and turns a sandwich into a kebab on toothpicks.
By Bonnie S. Benwick
The Washington Post 2008-05-21 (entry)
Strawberries and raspberries add depth to the Hannah Banana Smoothie.
Kids discover cooking can be fun and moms discover kids who cook are also interested in healthy eating. That edible creativity grows into prize-winning recipes. Other benefits: music, good talks and laughing. One child, an avid athlete, links good food he cooks and eats to his performance at game time. Another takes smoothies to a new level. For recipes, click 'See also.'
By Nancy Churnin
The Dallas Morning News 2008-04-22 (entry)
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Horrified at his children's passion for pizza and hamburgers, French chef conducts monthly cooking classes, teaching students ages 5-13 the finer points (and palate) of boudin blanc, multi-layer banana chocolate pastry - and they lap it up.
By Jenny Barchfield
The Associated Press; Seattle Post-Intelligencer 2007-12-18 (entry)
Summer tomatoes ripe and in vogue, says author/tomato farmer (click 'See also' for book review). Heirloom tomatoes, multi-colored and multi-cultural, replace Jersey beefsteaks in
regional cuisine. Think Hungarian heirloom tomato salad with black radishes, a salsa cruda of Oxhearts and grilled peaches.
By Tim Stark
The Washington Post 2008-08-13 (entry)
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Seeking excellent traditional hot dogs (mostly beef, smoked) in excellent buns in establishments full of character and local color, grown-up little boy with mustard on his chin travels coast-to-coast and finds some top dogs.
By Raymond Sokolov
The Wall Street Journal. (may require subscription) 2008-03-29 (entry)
Eating three servings of fruits and four servings of vegetables cost as little as 64 cents daily in 1999, data shows. A price analysis of 69 fruits and 85 vegetables showed that more than half cost about 25 cents or less per serving, federal government reported in 2004.
By Jane Reed, Elizabeth Frazão, and Rachel Itskowitz
USDA Economic Research Service 2008-01-23 (entry)
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"And soon it was lunchtime/
Mom said I should ask about how poor kids could get fed/
So I got a book of tickets and a schedule and it read/
Monday - Hot Dog, Tuesday - Taco/
Wednesday - Hamburgers and Chocolate Milk/
Thursday - Sloppy Joes and doritos in a bag/
Friday was Pizza Day, the best day of the week/...
As time went on we figured out/
It was totally uncool/
To eat the welfare lunch/
Provided by the school/
So in poser-punker fashion/
We just mooched off all the kids/
And lived off eating candy bars/
And bags of nacho chips/
Monday - Hot Dog, Tuesday - Taco/
Wednesday - Hamburgers and Chocolate Milk/
Thursday - Sloppy Joes and doritos in a bag/
Friday was Pizza Day, the best day of the week/
It always came with salad and a side of cold green beans/
Hooray for Pizza Day/
Hooray for Pizza Day/
I miss Pizza Day./ "
— The Aquabats, "Pizza Day" lyrics
Embracing 99-cent philosophy requires innovation, acceptance of unknown brands and the ability to ignore misshapen or discolored boxes. The payoff? High-style meals and low, low grocery bills, says cookbook author, who adapted many recipes from culinary classics including 'Joy of Cooking' and the 'Moosewood Cookbook.'
By Alex Cohen
National Public Radio 2008-03-21 (entry)
Juggling higher rent, food and energy bills, U.S. families living paycheck-to-paycheck are eating more pasta and peanut butter to make ends meet; convenience stores report increased sales of emergency food items like milk and eggs and food pantries scramble to close the gaps.
By Anne D'Innocenzio
The Associated Press; Business Week 2007-10-19 (entry)
As wildfires continue in California's San Diego County, Bush administration approves one-month allotment of disaster food stamps for those who spent money protecting, repairing or evacuating their homes or if they lost food or money because of the fires, USDA's Chuck Conner says.
Reuters 2007-10-25 (entry)
After research in Italy and New York that involved many meals, it's clear that the classic pasta all'amatriciana (with or without olive oil and onions, but that's another story) is just a spaghetti dish without the rich, sweet pork flavor and buttery texture of guanciale. Bacon is no substitute for cured, unsmoked pig jowl.
By Florence Fabricant
The New York Times 2008-01-16 (entry)
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Take two turkeys: one, rock-hard and pre-injected; two a fresh one from a nearby farm. The first needs no attention, but is dry-ish at the breast. Dry-brine the second for three days in the fridge, then roast. Delicious!
By John Kessler
The Atlanta Journal-Constitution 2007-11-15 (entry)
Learning how to saute is a basic for thinly sliced, tender foods, and is a building block for many dishes.
By Adam Ried
The Boston Globe 2007-11-04 (entry)
Exploring the microwave's capabilities with two master microwavers and others leads to vivid, flavorful vegetables, a spicy eggplant dish with mind-blowingly good texture (for recipe, click 'See also'), tender and rich puddings and a new appreciation for what would be better named the whiz-bang steaming oven.
By Mark Bittman
The New York Times 2008-04-02 (entry)
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Government website offers hundreds of recipes that can be sorted according to cost, cuisine, equipment, speed and goals, including increased consumption of whole grains, or reducing saturated fat. Nutrition content is analyzed as well. Click 'See also' to visit the site.
The Associated Press; Akron Beacon Journal 2008-02-20 (entry)
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Infant's fragile sleep spotlights routine clatter of clumsy, over-ambitious cook and prompts new and silent kitchen practices. Among them: Busy work must happen before baby's bedtime, choose recipes with resting time between prep and finish, switch from metal utensils to plastic or silicone, and set the table ahead of time.
By Keith Dixon
The New York Times 2008-02-27 (entry)
Ahead of the Oxford Literary Festival, a look at food served through the ages, with a peek into a 1524 kitchen, a reminder that Oxford was one of the first places outside London where the avant garde sipped chocolate, and in the way that only food can puncture time, the complaint of a schoolboy about fish during Lent. For food-related events, click on 'See also.'
By Kate Colquhoun
The Times (UK) 2008-03-14 (entry)
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Have you heard about good airline food? Lest your mouth water, read the fine print beneath descriptions of smoked salmon and egg salad croissants, or sweet crab salad on fresh bok choy: These foods are rarely available. To dine well, order a special dietary meal a day in advance, or bring cash to upgrade from dry-roasted peanuts.
By Christopher Elliott
CNN; Tribune Media Services 2008-01-11 (entry)
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Airlines make it painfully clear to those in economy class that they can fill those cramped little seats, even without hot meals, without free drinking water or soda, without half-ounce pretzel snack mixes, and without pillows or blankets. But there's real china and a choice of four wines in first-class and business class.
By Michelle Higgins
The New York Times 2007-11-25 (entry)
