Perhaps you’re a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there’s plenty of other places in the Bay Area to snack on this delightful Chinese fare.
When you put a librarian and a historian in the kitchen with a centuries’ old cookbook, you get a lot more than recipes. You also get a sense of how much the way we eat has changed — from how we define dessert to the size of our eggs.
Throw out that store-bought salad dressing! Michele Anna Jordan, author of ‘Vinaigrettes and Other Dressings: 60 Sensational Recipes to Liven Up Greens, Grains, Slaws, and Every Kind of Salad’ talks to Stephanie Rosenbaum about breaking the bottled habit, the biggest salad mistakes we make, and the most exciting discovery she made (hint: it involves chocolate).
Bridget Lancaster and Jack Bishop advise using ripe fruit, extra-firm tofu and poking your hamburgers so they don’t puff up like tennis balls.
The author of True Brews shares her homebrewing habit with BAB’s Sarah Henry. Watermelon-Mint Soda anyone?
In The New Persian Kitchen Louisa Shafia draws on her Iranian heritage to create modern flavors with Old World charm. Shafia talks dried limes and sumac with BAB’s Sarah Henry.
Just in time for peach season, farmer-memoirist David Mas Masumoto and family come out with The Perfect Peach: Recipes and Stories from the Masumoto Family Farm, with a recipe for chilled Peach Gazpacho.
British homesteader and meat-lover Hugh Fearnley-Whittingstall comes to San Francisco to spread the gospel of greens with his new book, River Cottage Veg. With a recipe for River Cottage Summer Garden Soup.
Cailtlin Freeman’s new book details the drama and recipes behind her self-made dream job: responding to SFMOMA’s art through food.
The Lee brothers, Matt and Ted, have written two cookbooks about Southern cuisine, but now they’ve turned their attention to a more specific region: Charleston, the city they grew up in. Their new book contains recipes and stories from a seafood-centric community with a rich culinary history.