Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai. These days I often find myself traveling north of Berkeley, where there’s quite a few wonderful Thai eateries clustered in Albany, El Cerrito and San Pablo locales.
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.
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.
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?
Our modern fruits, grains and vegetables aren’t nearly as nutrition-packed as their wild counterparts were thousands of years ago, says health writer Jo Robinson. Her new book offers advice on how to shop the produce aisle to select for foods that offer the best nutritional bang for the bite.
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.
Stephanie Rosenbaum shares some highlights from Sunset’s Celebration Weekend — including a recipe for Coconut Tapioca Pudding with Papaya and Mango from Yigit Pura of Tout Sweet Patisserie.