Articles Tagged “pearls of wisdom”
Catch up on all that we learned this week.Read More »
Patricia Wells is our resource for all things Parisian -- we recently reviewed the new iPhone edition of her classic Food Lover's Guide to Paris. She's also a cookbook writer and journalist, and was the International Herald Tribune restaurant critic for almost 30 years.Read More »
You've seen Aki Kamozawa and H. Alexander Talbot on FOOD52 before -- chef Anita Lo judged their book Ideas in Food in the 2012 Piglet, and Amanda cooked up their tapioca flour chocolate pudding. They're known for their precise, unique recipes that use unexpected techniques or ingredients -- like a no-knead brioche, or potato chip pasta -- to produce amazing, consistent results.
True to form, their recipe writing tips are all related to precision and reproducible results -- we'll let them take it away.Read More »
You'd be hard-pressed to find a food lover who doesn't nuture a crush on Deb Perelman, the cook and blogger behind the wildly popular Smitten Kitchen. With her first cookbook coming out in just a few months, she jotted down a few of her best recipe writing pointers. Her secret? Pretend like you're describing a recipe to your best friend.Read More »
In today's first Pearl of Wisdom (there's a second coming up this afternoon!) Charlotte Druckman -- co-founder of our very own Tournament of Cookbooks, writer, and author of the forthcoming Skirt Steak: Women Chefs on Standing the Heat & Staying in the Kitchen (Chronicle, Fall 2012) -- keeps things short and sweet.Read More »
Up today we have Rose Levy Beranbaum, baker, cookbook author, and blogger. Her books are standbys when it comes to breads and cakes -- her Cake Bible, Bread Bible, and Pie and Pastry Bible are exactly what they say -- the definitive tomes on the subject.
If you've ever tried to put your grandmother's special spice cake recipe on paper, Beranbaum's advice will speak to you. Precision, clarity, and explanation are key.Read More »
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.Read More »
Introducing 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, we're kicking off our recipe advice mini-series Pearls of Wisdom with a bang -- that's right, with Ruth Reichl. She hardly needs introduction, but just in case: Reichl is currently the editorial advisor at Gilt Taste, where she writes the "How to Make a Better..." column. She was formerly the restaurant critic at the New York Times and the editor-in-chief of Gourmet Magazine, and has written a host of memoirs and cookbooks. This is all in addition to numerous TV and radio appearances -- oh, and four James Beard awards.Read More »