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FOOD
June 24, 2016
The Garden State, translated to the plate What does New Jersey taste like? Author John Holl attempts to answer that question in 150 recipes, in the new book Dishing Up New Jersey (Storey, May 2016). Local contributions include a recipe for honey-thyme caramels from Haddon Township's Mecha Artisan Chocolate and ancho and ale chili from the Blue Rose Inn in Cape May. - Samantha Melamed Dishing Up New Jersey, $19.95, at the Cook Book Stall at Reading Terminal Market, 12th and Arch Streets, Philadelphia, 267-237-8986, thecookbookstall.com Pastry perfection Combine the goodness of a Jewish bakery with the skill of a trained pastry chef and you have Tova du Plessis' new Essen Bakery in South Philadelphia.
FOOD
September 25, 2002 | By Marilynn Marter INQUIRER FOOD WRITER
Fritz Blank went from herding cows to hoarding cookbooks. The animal husbandry student-turned-chef at Deux Chemin?es restaurant - a self-described "culinary bibliophile" - boasts a library of more than 10,000 volumes. On Oct. 6, in the exhibition "A Chef & His Library," selected volumes from Blank's cookery collection will go on display at the Van Pelt-Dietrich Library Center of the University of Pennsylvania, 3420 Walnut St. Three years in development, it will run through Jan. 3. The exhibition alone is a significant event for culinarians.
NEWS
December 18, 2015
I AM VERY RARELY recognized in public, and when it happens, I'm usually mistaken for someone else. Sarah Palin tops the list; since 2008 I've been approached with "Has anyone ever told you how much you look like" so many times that now I just smile and say "you betcha, everyone except Todd. " So the other day, when a gentleman named Sonny stopped me in the aisle at Barnes and Noble and said "Hey TV lady," I smiled and waited for the usual "you need to cut your hair 'cause I can't pay attention to what you're saying, and by the way, stop waving your hands so much.
FOOD
August 26, 2004 | By Peter D. Franklin FOR THE INQUIRER
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.
FOOD
August 27, 1997 | by Aliza Green, For the Daily News
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.
FOOD
September 16, 2016
Get it while its hot Cafe Lift, the Callowhill brunch spot, is known among regulars for its super-spicy Fiery Carter Sauce. Stop in for Sunday brunch and pick up a jar of the limited-run hot sauce to keep you going through the week. - Samantha Melamed Carter Sauce, $10 for a 16-ounce jar at Cafe Lift, 428 N. 13th St., 215-922-3031, cafelift.com Nourish with dessert Genevieve Ko's new Better Baking (Houghton Mifflin Harcourt) offers the promise that you can treat your family and friends to homemade desserts - and nourish them at the same time.
ENTERTAINMENT
January 26, 2012 | BY JESSICA GELT, Los Angeles Times
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.
FOOD
March 21, 2001 | by Rose DeWolf, Daily News Staff Writer
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.
FOOD
February 22, 1995 | by Maria Gallagher, Daily News Food Editor
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.
FOOD
January 4, 2013 | By Elisa Ludwig, For The Inquirer
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.
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