Articles Tagged “book”
Do you use the Hotline? If you haven't been lately, you're missing out -- between discussions about porcini mushrooms and wild yeast levain, questions about FOOD52 recipes, and suggestions for making a super chicken-y roast chicken pan gravy, it's a lively place. Here are our top 5 Hotline questions of the week.Read More »
We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.
Today: Nancy Harmon Jenkins shares a day in Tuscany with Supply Chain, from Tuscan Easter to trips to the local food market and cooking at Villa Campestri.
Nancy Harmon Jenkins is a leading authority on Mediterranean cuisine and the author of many books including The Mediterranean Diet Cookbook and Flavors of Tuscany. She leads food tours of Italy, Spain, and Tunisia for the Culinary Institute of America's Worlds of Flavor program, and will be the culinary guide for the 6-Day All-Inclusive Tuscan Retreat at Villa Campestri, a Renaissance estate perched on a hillside overlooking one of Tuscany's most scenic valleys. (Interested in going with a group of friends? Check out our Shop offer!)Read More »
Do you spend your days dreaming up new ways to cook with bacon? Does assembling a home smoker sound like your ideal weekend project? Were you a fan of our Holiday iPad app? Then the new Better Bacon Book: Make, Cook, and Eat Your Way to Cured Pork Greatness just released for iPad is the cure (pun intended) for you.Read More »
Today: Tom takes a long, hard look at his stack of cookbooks.
I used to read a lot of cookbooks. Not in the literary sense; no, I simply read them for the recipes and then tossed them back onto the stack. I feel guilty about this past -- whenever I read a novel I usually skip all the preliminary stuff too. No preface, no foreword, no nothing. I go right to chapter one, or in the case of a cookbook, the first recipe. When one of the first novels I remember reading gave away the story in the first few pages of the foreword, I distinctly remember thinking, "I won't do that again." So it has become habit to just skip to chapter one.Read More »
Exciting news -- thanks to the hard work of our fantastic team of developers, you can now save recipes from FOOD52 to your Facebook Timeline! The screenshot above is what the app looks like; we hope you'll use it to share your favorite recipes with your Facebook friends.
Using the tool is easy:
• There's a new button on the left of each recipe page: Save to Facebook.
• When you click on that button, you'll be asked to log into Facebook (if you aren't already).
• Then, and you only have to do this once, you'll be asked to authorize the FOOD52 Timeline app. We promise that we'll never, ever post to your Facebook wall without your knowledge.
• After you've authorized the app, it will post to your wall in a special FOOD52 box. It's an easy way to share your favorite recipes!
We'd love to hear what you think of the app. Let us know if you have comments or questions!Read More »
A writer from Napa Valley, lorinarlock is an expert on all things food, wine, and publishing.Read More »
Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
amanda says: "This is book I browse for general inspiration and a reminder not to be lazy in the kitchen!"
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