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<em>Melt: The Art of Macaroni and Cheese</em> Elevates the Classic Comfort Food to a New Level

Melt: The Art of Macaroni and Cheese Elevates the Classic Comfort Food to a New Level

| October 24, 2013 | 0 Comments

A new book from Bay Area Bites contributors Stephanie Stiavetti and Garrett McCord takes mac and cheese to new levels using artisanal cheeses and complementary local ingredients and wine. Find out more about Melt and get the recipe for pumpkin stuffed with Fontina, Italian sausage, and macaroni.

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Talking Turkey: How to Choose Your Thanksgiving Bird

Talking Turkey: How to Choose Your Thanksgiving Bird

Sure, the thermometer might read 75 degrees, but before you know it, turkey time will be upon us. Wondering about heritage breeds? Pasture-raised? Or just how big a bird you’ll need feed your clan? Take the guesswork out of buying your holiday turkey with Bay Area Bites’ guide to sourcing the best birds around the Bay.

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Scratch ‘N’ Sniff Your Way To Wine Expertise … Or At Least More Fun

Scratch ‘N’ Sniff Your Way To Wine Expertise … Or At Least More Fun

| October 18, 2013 | 0 Comments

Wine is a grocery, not a luxury. That’s the premise behind a fun, new wine guide filled with charming illustrations and scratch ‘n’ sniffs. But don’t let the playfulness fool you. There’s some serious science in the book, which covers the full gamut of tasting with humor and a refreshing simplicity.

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Remembering Marcella Hazan, Who Brought A Taste Of Italy To America

Remembering Marcella Hazan, Who Brought A Taste Of Italy To America

| September 30, 2013 | 0 Comments

Hazan, who died Sunday at age 89, helped revolutionize how Americans cooked and appreciated Italian food. Ironically, Hazan — a biologist by training — had little interest in cooking until she met her husband, who became an indispensable partner in crafting her cookbooks.

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The Fatted Calf’s New Cookbook Brings Charcuterie Favorites Into Your Kitchen

The Fatted Calf’s New Cookbook Brings Charcuterie Favorites Into Your Kitchen

| September 18, 2013 | 0 Comments

Taylor Boetticher and Toponia Miller, the husband-and-wife team behind Napa and S.F.’s Fatted Calf, released their first cookbook this week. Boetticher sat down with BAB’s Kate Williams to talk the ins-and-outs of butchery and book publication.

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Photos: Enter A World Of Cupcake Sledding And Broccoli Lawns

Photos: Enter A World Of Cupcake Sledding And Broccoli Lawns

| September 10, 2013 | 0 Comments

Photographer Christopher Boffoli made his name with his amusing dioramas of tiny, plastic people literally dominated by food. A new book, Big Appetites, assembles more than 200 images of these tiny people and their “complex culture.”

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Tara Duggan Talks Root to Stalk Cooking: Recipes and Tips on The Art of Using the Whole Vegetable

Tara Duggan Talks Root to Stalk Cooking: Recipes and Tips on The Art of Using the Whole Vegetable

| September 6, 2013 | 1 Comment

Tara Duggan, author of Root to Stalk Cooking, shares tips, recipes, and advice on making the most of produce odds and ends with BAB’s Sarah Henry. Candied fennel, anyone?

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Inside the California Food Revolution With Joyce Goldstein

Inside the California Food Revolution With Joyce Goldstein

| September 3, 2013 | 0 Comments

CUESA interviews Joyce Goldstein about her new book “Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness.”

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Rosh Hashanah Recipes, Kosher and Gluten-Free, from The Modern Menu and Nosh on This

Rosh Hashanah Recipes, Kosher and Gluten-Free, from The Modern Menu and Nosh on This

| September 3, 2013 | 0 Comments

Rosh Hashanah, the Jewish New Year, comes extra-early this year. Need some inspiration for your holiday cooking? Stephanie Rosenbaum reviews two new Jewish cookbooks–one kosher, one gluten-free–and offers recipes for Best Brisket and Gluten-Free Pumpkin Honey Bread.

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‘Treme’ Cookbook Captures the Flavor of A Show and A City

‘Treme’ Cookbook Captures the Flavor of A Show and A City

| August 20, 2013 | 1 Comment

Melissa Block talks with Lolis Eric Elie, a writer and editor behind the HBO series Treme about a new cookbook written in the voices of the show’s characters. Elie says it reflects both old New Orleans traditions and more recent influences.

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Fight Food Waste: Drink Rum, Matey

Fight Food Waste: Drink Rum, Matey

| August 16, 2013 | 0 Comments

Pirates, pokers and alleged demonic origins — the history of rum is filled with raucousness and rebellion. To celebrate National Rum Day, we bring you tales from this drink’s past, including its laudable origins as a food waste solution.

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Three Ways Cooking Has Changed Over the Last 300 Years

Three Ways Cooking Has Changed Over the Last 300 Years

| August 12, 2013 | 0 Comments

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.

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Why Picking Your Berries for $8,000 a Year Hurts a Lot

Why Picking Your Berries for $8,000 a Year Hurts a Lot

| August 9, 2013 | 0 Comments

Picking berries is hard, sometimes back-breaking work. But consumers rarely consider the physical labor required to deliver them fresh fruits and vegetables. In a new book, a medical anthropologist argues that farmworkers who suffer physically while picking fresh fruit and vegetables deserve better health care.

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Conversation with Michele Anna Jordan, Author of ‘Vinaigrettes and Other Dressings’

Conversation with Michele Anna Jordan, Author of ‘Vinaigrettes and Other Dressings’

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).

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