Long time no blog. Sorry about that, Chief.

What can I say? I had a rough year. And last few months – up until early September – Oy! Don’t ask. Speaking of not asking, I’d like to thank everyone who’s encouraged me to start blogging again.

One of the reasons I started this blog to begin with was to write about things which were hard to write about for one reason and another. In my case, the most difficult subject is knives. I’ve got a lot of information on the subject...

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 –...

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...

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...