Michael Ruhlman interviews Ann Hood about food and family -- and shares her a recipe for her grandmother's legendary pork chops.Read More »
Articles Tagged “books we love”
In Flavor Flours, Alice Medrich explores eight nut and non-wheat flours that will liven up your baking routine, whether or not you're gluten-free.Read More »
Yotam Ottolenghi is back to inspire kitchens with his new cookbook Plenty More. Learn more about the book, then make his recipe for Sweet Potatoes with Orange Bitters.Read More »
We talk to the experts about which books to curl up with this fall.Read More »
Gluten-free can be delicious thanks to Erin Scott's new cookbook Yummy Supper, based on her award-winning blog of the same name. She proves it with her Buckwheat Zucchini Muffins.Read More »
Coconut Cake, Pach Cobbler, and a whole book's worth of other Southern desserts have gotten a welcome update in Ben Mims' new Sweet & Southern. Read up on why we love it, bake yourself a cobbler with the last of summer's peaches, and enter to win a copy.Read More »
We’re going behind the book with Julia Turshen, home cook and general Renaissance woman.Read More »
A warm, sunny breakfast book from a bakery in California that will soon be covered in flour. (Psst: We're giving away a copy!)Read More »
Save this one for your next commute, train ride, or Sunday morning cup of coffee -- The Bygone Bureau, a really fantastic online arts and culture magazine, has published its first e-book, The Biggest Yam. The topic? Food writing, with 11 essays hand-picked from their archives.
Why an e-book about food, when The Bygone Bureau publishes all sorts of essays? From the introduction by editor Kevin Nguyen: "Although The Bygone Bureau has never been a site specifically about food, we realized that over the past five years, we've talked a lot about food -- stories of cooking, eating, and being very full. Also, it gave us the opportunity to title something The Biggest Yam."
The essays in The Biggest Yam include a barista's plea for better treatment, a plain-foodist's manifesto ("No cream cheese or butter? Jelly?" "Just plain."), no fewer than three stories of cooking disasters, and yes, a piece about a really enormous root vegetable.
The e-book is the perfect length for a lazy afternoon or a well-deserved coffee break, and its price is nothing to balk at, either. Read the first essay here, download the whole thing to your Kindle or iPhone, and get ready to indulge.
Download The Biggest Yam: Food Writing from The Bygone Bureau from AmazonRead More »
Friend of FOOD52 Sarah Rich is a busy woman -- between the fantastic Longshot Magazine and a career writing for everyone from Gourmet to Wired, she's been traversed every corner of the food world. Her most recent project is Urban Farms, a new book with photography by Matthew Benson that we wrote about a few weeks ago.Read More »