Tag Archives | cookbook

The Blue Plate Special: Celebrating Paula Wolfert with Emily Kaiser Thelin

Writer Emily Kaiser Thelin. Photo by Quentin Bacon

Emily Kaiser Thelin is a writer and editor based in Berkeley with a focus on food, drink, travel and design. A two-time finalist for James Beard awards, from 2006 to 2010 she was a food editor at Food & Wine. In 2007 she co-authored The Harney and Sons Guide to Teawith Michael Harney, published by Penguin Press. Her work has also appeared in the Best Food WritingseriesOprah, Dwell, Gourmet, The Wall Street Journal, The New York Timesand The Washington Post.

Now she is hard at work with her friend and mentor Paula Wolfert on their new Kickstarter-funded project: UNFORGETTABLE: Bold Flavors from a Renegade Life, a retrospective on Wolfert’s life and career in light of the onset of Alzheimers.

In this episode of The Blue Plate Special, hosts Kurt and Christine Friese talk to Thelin about Wolfert’s remarkable career and how the new project is coming together.

Click here to contribute the campaign, see their video and the recipes discussed in this episode.

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Get you tickets now for Eating Words: The Edible Institute Food Writing Conference in the City of Literatur

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Kitchen Workshop: Twelve Recipes with Chef Cal Peternell of Chez Panisse

Cal Peternell_credit Ed Anderson

Chef Cal Peternell. Photo by Ed Anderson

Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley, speaks to Cal Peternell about his book Twelve Recipes. Cal been a part of the team at Chez Panisse in Berkeley, California for nearly twenty years and is currently the chef of the downstairs restaurant.

His book embraces the idea that we should know how to cook a few things well. Then we can use those recipes as springboard for more creative thought. Twelve Recipes is written from a professional chef’s perspective, so experienced cooks will feel as if they have found a peer in its pages. But, it’s written from a father’s point of view as well; so a less-experienced cook will also find a comforting voice. Learn more about Cal Peternell at CalPeternell.com, and pick up a copy of Twelve Recipes at your favorite local bookseller!

Shop Indie Bookstores Recipes for Pesto and Leblebi  below the fold

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Kitchen Workshop: Cream Puffs and More with Dorie Greenspan

Dorie Greenspan - Photo by  Alan Richardson

Dorie Greenspan – Photo by Alan Richardson

Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley, speaks to Dorie Greenspan about her latest book Baking Chez Moi, Recipes from my Paris Home to your Home Anywhere. Listen and learn about falling in love (with pastry), the intricacies of working with French butter in American kitchens and the secret of “The French Bake”.

Learn more about Dorie Greenspan

Order the book from a local, independent bookseller:


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We discussed success with cream puffs on the show. Here is Dorie’s recipe for Chocolate Cream Puffs with Mascarpone Filling.

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Underground Airwaves – Baking Baguettes with Sam Fromartz

Sam-FromartzIf you are interested in reading a new food book, look no further than In Search of the Perfect Loaf: A Home Baker’s Odyssey by Sam Fromartz.

In the book, Sam takes us on a journey around the world where he works with some of the best bakers.  He also talks about some of his accomplishments as an amateur baker, including baking for a dinner hosted by local food maven Alice Waters.

Along with the many stories, Sam includes several recipes with detailed instructions that highlight the breads contained in that chapter.  It is a captivating and inspiring read. Sam was in Portland to give a reading at Powell’s Books when I got the chance to talk with him.  On the podcast, he tells a story about a trip to France, talks about the book, and explains some of what it takes to make good bread.  The story and interview were recorded at KBOO Community Radio.

Find more information about Sam Fromartz and his book, In Search of the Perfect Loaf: A Home Baker’s Odyssey at chewswise.com

 

 

 

 

Buy In Search of the Perfect Loaf from a local, independent bookseller near you.

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The Kitchen Workshop: Michael Dietsch’s Shrubs – An Old-Fashioned Drink for Modern Times

DSC_0836Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley, speaks to Michael Dietsch about his book Shrubs, An Old Fashioned Drink for Modern Times.

Basically, shrubs are an acidulated fruit syrup. Originally enjoyed as a thirst-quenching non-alcoholic drink, they are now enjoyed in cocktails as well. Michael fills us in on the history of shrubs, from antiquity to today, and shares ideas for several ways to prepare your own versions.

Here’s a recipe for an Apple-Cinnamon Shrub to enjoy this fall. Pick up a copy of Shrubs for more inspiration.

Cinnamon-Apple Shrub

  • 3 medium apples, quartered (no need to core or seed them)
  • 1 cup apple cider vinegar
  • ½ cup turbinado sugar
  • 2 cinnamon sticks

Using a box grater or a food processor, shred apples. Add shredded apples, cider vinegar, sugar and cinnamon to a nonreactive container. Cover and leave in a cool place on the countertop for up to 2 days. After 2 days, place a fine-mesh strainer over a bowl. Strain apple mixture. Squeeze or press apple mixture to remove any remaining liquid. Pour liquid into clean mason jar or glass bottle. Add lid or cap and then shake well to combine. Place in refrigerator. Discard solids. Shrub will keep for up to 1 year.

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Buy “Shrubs” from a local, independent bookseller near you

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