October 3, 2014
A NUTRITIONIST as well as a food-allergy sufferer, Allison Lubert has had a big impact on "restrictive" eating around Broad and South for the past four years, since the first Sweet Freedom Bakery opened there, with delicacies free of gluten, eggs, dairy, soy, corn, peanuts and refined sugar. Now, after opening additional locations in Collingswood and Bryn Mawr, she'll share her innovative recipes in Baking You Happy: Gluten-Free Recipes from Sweet Freedom Bakery , coming this month from Peter Pauper Press . Here are highlights from my phone chat with her. Q: For a long time, it seemed you felt proprietary about the recipes you'd developed.
August 26, 2004 |
Southern Italian cooking has long taken a back seat to the more complex and sophisticated cuisines of northern environs, such as Rome, Florence, Bologna and Venice. These are the areas tourists visit most, hence the perception that the culinary experiences there represent all of Italy. The traditional cuisines from the "toe" and "heel" of Italy's boot and the island it is "kicking" - Sicily - are often overlooked. But a new cookbook takes a closer look at this intriguing region.
August 27, 1997 |
In less than two weeks, on Monday, Sept. 8, the first cookbook ever from Philadelphia's No. 1 chef will go on sale, and the Daily News Food section's most popular writer will breathe a huge sigh of relief. Aliza Green, who writes our weekly "Ask the Chefs" column, has collaborated for the past year and a half on "Georges Perrier - Le Bec-Fin Recipes," helping to translate the great chef's creations into recipes that not-so-great chefs can make at home. As the book went off to the printer, we asked Green to put off a well-deserved vacation down the shore just long enough to give our readers a behind-the-scenes peek at the making of the book.
January 26, 2012 |
LOS ANGELES - It's not often that you see a picture of an author swigging from a flask in a cookbook, but that's exactly what Evan George, one-half of the L.A.-based food blogging duo known as Hot Knives, is doing on the back cover of the pair's new vegetarian cookbook, Salad Daze . And wait a minute: What's his partner Alex Brown smoking in that picture anyway? It better be medicinal. Irreverence is key to why the Hot Knives boys, both 29, got a cookbook deal in the first place.
March 21, 2001 |
Marge Morris' reputation as a great cook is not just with her two sons and husband, Joseph. She's the kind of cook to whom friends say: "Mmmmm, you really should put these fabulous recipes in writing. " "She's a wonderful cook," said Janet Kelly, a longtime friend who works with Morris at Fox Chase Cancer Center. When Morris brings to work something she's cooked, "not a speck is left. " "I often thought about [writing a book]," said Morris, who lives in Rockledge. "But your life gets so busy.
February 22, 1995 |
When Saito and Takao Ai moved from Tokyo to Delaware County in the early 1980s, they opened a 30-seat Japanese restaurant in Upper Darby called Asakura Plaza. The initial response was underwhelming. Japanese food was strange and scary to many Philadelphians, who associated it primarily with sushi. The restaurateurs, who spoke almost no English, persevered. They had to: They had moved here with the goal of sending their three young sons - Tony, John and Kenji - to American schools.
January 4, 2013 |
There's no diet, it seems, without sacrifice, and a roundup of the year's diet books shows that most of the trending approaches to weight loss eschew at least one or more category of food altogether. Paleo, wheat-/gluten-free, and plant-based-diet books are the hottest categories now, promising well-being in addition to roomier pants, if you are willing to limit yourself to either hunks of meat and coconut oil or millet salads. In a totally different camp are the whole-foods proponents, whose reasoned pleas for variety are starting to sound like a cultural consensus.
December 9, 2010 |
AMANDA HESSER had her doubts. Six years ago, when the sprightly New York Times food columnist, author and cofounder of food52.com signed on to distill 150 years of Times recipes into one cookbook, she wasn't sure she was up to the task. The breadth of the project intimidated even this seasoned writer. "I worried about doing a good job," she said. "The time period was so vast. I felt I needed some guidance. " Hesser, who was food editor of the Sunday magazine when she left the Times for digital ventures in 2008, put out a call to readers to send her their crumpled, stained, most-loved recipes.
November 12, 2000 |
Karin Jeyaraj endured months of grueling chemotherapy and several weeks of radiation four years ago before she could call herself a breast-cancer survivor. So she knows all too well how the treatment takes its toll on the body. But she also knows that, for many people, breast cancer comes with additional costs for wigs, baby-sitters, meals and transportation. "It is really a struggle when you are going through the ordeal of treatment, without having to worry about, 'How can I afford a baby-sitter?
October 19, 1994 |
The Pasta with Korean Sesame Sauce generated 4,000 requests for the recipe. Likewise the Vegetarian Chili. So it shouldn't have surprised anyone when "In the Kitchen with Bob" (Hearst Books, $20), the new cookbook by QVC chef-pitchman Bob Bowersox, sold 155,000 copies the first day it was offered on the cable shopping network that reaches 67 million households in the United States, United Kingdom and Mexico. That's $2.1 million in orders, which broke a QVC record for most units of an item sold in a single day. It won't even hit bookstores until early November.