Ree Drumond, or “Pioneer Woman,” as she is known by many, started blogging in 2006, creating the award winning website www.thepioneerwoman.com. It is there she shares about her life on a working cattle ranch,...
If you’re a regular reader of the Cookbook Reviews forum you know how often there are requests for books suitable to novice cooks. This is understandable. For almost three generations, now, convenience has taken the place of...
With the recent surge of interest in Julia Child’s French cooking manifesto, it makes sense that other French cookbooks would also experience a rush of interest. And with scores of new or...
I haven’t cooked many Italian dishes. People always look at me funny when I say that. “Don’t you make spaghetti?” they ask. Spaghetti, the way most Americans make it these days, isn’t...
Seems that everyone gives the way they eat a title these days. Personally, I am a localvore-flexitarian. While I enjoy a nice grass-fed beef burger on occasion, I start most days with a tofu fruit smoothie. I volunteered to...
When Chef Mike Gadson is catering a small private function or cooking at home for friends and family, one of his favorite tools for adding a smoked flavor to many dishes is a smoking gun. Recently Gadson, who is the executive chef...
Last time I talked a bit about getting to know your camera. Here's the link www.cheftalk.com/wiki/how-to-create-better-food-photographs if you haven't read it yet. The next step is to understand the basics and...
Kaiseki is a visually arresting tour of Kyoto’s ultra-refined cuisine, by a well-known exponent of the art. Chef Murata has made a mission of bringing kaiseki to audiences outside Kyoto: a Tokyo branch restaurant, regular...
I must admit that whenever I eat a particularly good meal, I have a burning desire for an equally stunning dessert. Dessert is like the closing on a long letter, the perfect ending that makes you feel warm and...
