COOK FOOD GOOD – The Blog

I. Introduction

As many of you know, I’m working on a cookbook. The information seems to have reached the important people, and I was asked by Chef’s Talk to blog the process. (H/T Nicko).

It’s a good idea for several reasons. Chef’s Talk thinks it will be interesting – as much for the writing and publishing aspects as the cooking components. Sure. Interesting. Okay for you. But, what about me?

I’m hoping the...

III. What’s up Doc?

For the first installment of the blog, I thought it might be interesting for you to follow the recipe development and writing process. It’s a good illustration of the premise – building with common, fundamental techniques.

So... My wife, Linda, loves artisanal olive bread. Hey. Who doesn’t?

In truth, I’ve never been a particularly good or prolific bread baker (they’re usually the same thing). There were a few breads I did fairly...

In case you haven’t been playing the Home Version along with the show, I promised in some of my Chef Talk posts this installment would discuss how Cook Food Good would be organized around technique, and how the recipes would be integrated.

Let me tell you the “how” has been driving me make your forehead bleed by pounding it on the table nuts for some time. There have been lots of great recipe books –...

The following article is written by my wife Colleen and I think it is very informative on some of the more helpful tips to know when dining in Paris France (or just about any European country I expect). Please share your tips for dining in Paris in the comments section below.


Here's what I've learned from experience, and a little research:


ENTREE.
The word, “Entrée” is confusing on a menu for Americans because the French mean “appetizer” when...

A while back I posted picks from a pig roast I did with my family (photos here). Actually it was last year to be exact and it was a huge hit the pig came out perfectly. Not to mention the fact that my dad, brother and I had a blast cooking the pig. But first some history.

Over the years my family has tried numerous times to roast a lamb/pig from time to time. Always though with problems which were mainly keeping the darn thing on the spit. We used to use wire to keep the spine affixed...