Book Review: Bong Appetit
Karen Cooking with weed has come a long way from the brownies that that Mary Jane Rathbun created for AIDS patients in San Francisco in the 80s and 90s. Today, serious…
Edible Mushrooms: Black Truffle (Tuber melanosporum)
Also called the Perigord truffle, this justly famous fungus is native to southern Europe where it grows singly, two to twenty inches below soil level among tree roots in red…
Book Review: The Flavor Bible
Cooking can be a very creative process if you have an understanding of the aesthetic of flavor. The Flavor Bible by Karen Page and Andrew Dorneburg presents a guide to…
Book Review: Fanny at Chez Pannisse
Fans of Alice Waters will get a fresh look at the famous chef and her restaurant. Written in the voice of her daughter, Fanny, Waters presents a collection of stories…
Book Review: Kitchen Garden Experts
Sustainability, seasonality, and local sources are among the raising values in food growing and preparation. Cinead McTernan’s book, Kitchen Garden Experts, describes the combined efforts of twenty celebrated chefs and…
Plant Profile: Opium Poppy (Papaver somniferum)
A native of Greece and western Asia, the opium poppy is the oldest poppy in cultivation, dating back to ancient Sumerian times, 4000 BC. The ancient Minoans, 2000-1450 BC, made…
Book Review: In the Green Kitchen: Techniques to Learn by Heart
Alice Waters’ philosophy of using sustainable, seasonal, local ingredients and cooking them simply to produce delicious, healthful meals is very appealing. This concept underlies her book, In the Green Kitchen,…