Begin with a washing of hands, cleansing and purifying, before approaching the stove, as to an altar. Pouring water into a pot, do you remember the source? Rain, clouds, rivers, streams, lakes, oceans … Transformation, from elements and compounds and chaotic matter to life. Essence. Alchemy. In your hands, a cook’s hands, water shape-shifts into … More Water, the Essence of All
According to an article (in French) recently posted on the ASFS (Association for the Study of Food and Society) discussion list (a great list for people interested in food and culture in all their permutations), 25 — yes, 25 — familiar fruits and vegetables — many that you might consider quintessentially French — will soon … More Disappearing Act: Will Centuries-Old French Fruits and Veggies Go the Way of the Dodo?
“The French peasant cuisine is at the basis of the culinary art. By this I mean it is composed of honest elements that la grande cuisine only embellishes.” ~ Alexandre Dumaine A succulent soup provides a glistening gem of daily nourishment during all the seasons of the year, but especially during autumn, that narrow doorway … More Cooking in French: Soup – Cuisine’s Kindest Course*
[A photograph, and nothing more, for silent contemplation.]
[A photograph, and nothing more, for silent contemplation.]
An interesting and REAL list (for the most part) of cookbooks for serious and not-so-serious home cooks. Some of the 18 titles anointed and blessed by The Post include: A Platter of Figs, by David Tanis (So popular right now that it can’t be had from any of the big online — or local — … More The Washington Post on Best Cookbooks (Gifts) of 2008
As a cookbook junkie — close to 200 of my 3500 cookbooks concern Italian cooking — I drool when books like Nate Appleman’s A16: Food + Wine show up. The cover alone is worth the $35.00 admission price, for the photo makes my soul cry out for the simplicity it represents. Not because anything’s sad … More Italian Cooking in Paradise: A16 is A-1
CYNTHIA D. BERTELSEN 