Articles Tagged “book”

Recipe Writing Week

Pearls of Wisdom: JJ Goode, Food Writer and Cookbook Author

By • June 26, 2012 • 1 Comment

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Presenting Pearls of Wisdom -- in conjunction with FOOD52's Recipe Writing Week, we'll be bringing you pro tips from the food world's best chefs and writers. Stay tuned for more every day this week at 11:00 AM.

Today's recipe-writing wisdom comes from JJ Goode. With cookbook co-authoring credits with all-stars such as April Bloomfield (A Girl and Her Pig) and Roberto Santibanez (the 2012 Piglet contender Truly Mexican) -- and that's in addition to his writing in such storied food publications as Gourmet, Food & Wine, and New York Times Dining, among others -- Goode definitely has experience in recipe writing from all over the spectrum.

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5 Questions

Love Vegetables? You'll Love Herbivoracious

By • May 29, 2012 • 0 Comments

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Here's what you encounter when you visit the website for Michael Natkin's new book, Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes, based on his blog of the same name: "I Don’t Care if you are a Vegetarian, Omnivore, Carnivore, Vegan, Pescetarian, or Flexitarian!"

And it's true! Whether you're a lifelong vegetarian or just looking to work more meatless meals into your diet, Natkin's refreshing and beautiful recipes are a wonderful place to get started. We spoke with him about how he came to food blogging after a years-long career in computer graphics, what it was like transforming a blog into a book idea, and more. Be sure to check out Herbivoracious (the blog), and find out more about Herbivoracious (the cookbook)!

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Supply Chain

A Day in Tuscany with Nancy Harmon Jenkins

By • May 17, 2012 • 2 Comments

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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!)

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