Posts by Indigo_Swale

Thanks for the reply, Smileytron! Very interesting! So, were you already writing about other subjects when you got the food jobs? Were you doing freelance work before you got these gigs? Do you have a journalism degree? Are the...

That "turn of the pan" instruction is a Rachael Ray thing--she just means to pour the oil in a steady stream one time around the pan's inner circumference. Does that make sense? If you watch a couple episodes of "30 minute...

Hi, all I've noticed that many members here list themselves as "food writers." Very cool. Can you tell me more about your jobs and how you got them? I can imagine the rewards, but what challenges do you find in...

Yes, the recipe is the same, except that, as noted, the original calls for: "4 pork loin chops, preferably bottom loin, 3/4 inch thick" The original also includes "Flour, spread on a plate" in the ingredient list ...

YES!!! I've made those gnocchi, too!!! Then I Gratineed them (which is the next recipe in the book.) Oh, they were good! Also, I've been meaning to try that simple Roast Chicken with Lemon recipe forever!!! Thanks for the...

I second these recommendations as must-haves. Also, if you like the Thomas Keller books, I might recommend Michel Richard's Happy In the Kitchen. It definitely isn't "authentic French," but it's lots of fun! His techniques...

Are you looking more for books about food? Or about what it's like to be a professional chef? Or are you looking for cookbooks that will make you more of a foodie? Here are some of my favorite food-related books: The Man Who Ate...

To be honest, I really don't think so. I think I'm far too susceptible to suggestion, and I don't know enough yet about food and wine. I'm trying to learn, though. I've been really lucky to have had some pretty amazing dining...