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Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"},"garrettmccord":{"type":"authors","id":"5433","meta":{"index":"authors_1591205172","id":"5433","found":true},"name":"Garrett McCord","firstName":"Garrett","lastName":"McCord","slug":"garrettmccord","email":"gmmccord@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Garrett McCord is a freelance food writer, writing teacher, and recipe developer. He has written for Gourmet Live, The Huffington Post, Epicurious, Cheese Connoisseur, and many other online and print publications. You can find him at \u003ca href=\"http://www.vanillagarlic.com/\">VanillaGarlic.com\u003c/a>. He lives in Sacramento, California, with his husband, Brian; their two needy cats; and a Corgi named Jack.","avatar":"https://secure.gravatar.com/avatar/a2ee1fc26a3b6cad6a02d3d1669fab92?s=600&d=blank&r=g","twitter":"GarrettMcCord","facebook":"https://www.facebook.com/VanillaGarlic","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Garrett McCord | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a2ee1fc26a3b6cad6a02d3d1669fab92?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a2ee1fc26a3b6cad6a02d3d1669fab92?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/garrettmccord"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_139338":{"type":"posts","id":"bayareabites_139338","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139338","score":null,"sort":[1603318017000]},"guestAuthors":[],"slug":"the-fall-2020-cookbooks-worth-your-time-and-money","title":"The Fall 2020 Cookbooks Worth Your Time (and Money)","publishDate":1603318017,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The seasons are changing, and the weather is getting colder, so it’s the perfect time to get cozy with some comforting recipes. Fall signals a slew of cookbook releases and a different approach to cooking. And this year in particular, there are a number of books promising to get us out of that cooking rut.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After perusing several releases, Ruth Gebreyesus and I have come up with the top food books we want to add to our collections. More than just cookbooks, they include memoirs, drink books and more. Happy cooking and reading.\u003cem>—Urmila Ramakrishnan\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb>Be My\u003c/b>\u003c/a>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb> Guest\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139339\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139339\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-800x1039.jpg\" alt=\"Be My Guest book co ver\" width=\"800\" height=\"1039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-800x1039.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-1020x1325.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-160x208.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-768x998.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-1182x1536.jpg 1182w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(November 3)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From Priya Basil, this memoir is a self-reflection on how food and the act of serving it are used to express love and support. Basil draws on food, family, identity, immigration and hospitality to look at the world at large and how food plays a central part in its dynamics. Basil draws on some of her earliest memories of food and how it affected her upbringing and relationship with her parents. Now a parent herself, she centers food in her book’s exploration of that transition.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Urmila Ramakrishnan\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.fsgoriginals.com/books/blockchain-chicken-farm\">\u003cb>Blockchain Chicken Farm\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139340\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-139340\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover.jpg\" alt=\"Blockchain Chicken Farm and other Stories of Tech in China's Countryside book cover\" width=\"500\" height=\"756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover.jpg 500w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover-160x242.jpg 160w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of FSG Originals\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Technologist and writer Xiaowei Wang explores tech’s social and political articulations in rural China in their debut book. Wang challenges conventional assumptions about the luddite tendencies of pastoral workers with stories of farmers integrating AI to produce a perfect pig, and studies the economic and political correlations between China’s villages and globalization. The author has also included what they term “sinofuturist” recipes shaped by evolving technologies. Wang is speaking at an event later next month organized by UC Berkeley’s \u003c/span>\u003ca href=\"http://bcnm.berkeley.edu/events/324/commons-conversations/3994/blockchain-chicken-farm-and-grass-mud-horses\">\u003cspan style=\"font-weight: 400\">Center for New Media\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> with technologist and writer An Xiao Mina.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Ruth Gebreyesus\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/East-Vegetarian-recipes-Bangalore-Beijing/dp/0241387566\">\u003cb>East\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139341\" class=\"wp-caption alignnone\" style=\"max-width: 777px\">\u003cimg class=\"size-full wp-image-139341\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/east.jpg\" alt=\"East book cover\" width=\"777\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/east.jpg 777w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/east-160x206.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/east-768x988.jpg 768w\" sizes=\"(max-width: 777px) 100vw, 777px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of MacMillan Publishers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\"> (October 20)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From Guardian columnist Meera Sodha comes a cookbook centered on all things vegetables. The book features recipes that span a variety of Asian cuisines. It’s a book that speaks to vegetarians and one that non-vegetarians can appreciate. Sodha showcases the diversity and vibrancy of vegetarian cooking with dishes like eggplant larb, salted miso brownies, mushroom bao, Bombay rolls, food court Singapore noodles and so much more. The 120 recipes cover noodles, seasonal specialties, sides, sweets, curries and salads. Helpful tips on cooking and portion sizes are peppered throughout the book as well. The sections that focus specifically on noodles and rice are particularly helpful for those looking to expand their knowledge of these carbs.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb>Chi Spacca\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139343\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139343\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-800x897.jpg\" alt=\"Chi Spacca book cover with a butcher's knife and the title of the book\" width=\"800\" height=\"897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-800x897.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-1020x1144.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-768x861.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Nancy Silverton’s very meat-centric book focuses on Italian fish, vegetables and proteins. For a restaurant cookbook, it dives deep into recipes and makes them approachable. You’ll find recipes from the eponymous restaurant, such as whole roasted cauliflower, Morrocan braised lamb shanks and bone marrow pie.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Coconut-Sambal-Recipes-Indonesian-Kitchen/dp/1526603519\">\u003cb>Coconut & Sambal\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139344\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-139344\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal.jpg\" alt=\"pink and green book cover for Coconut & Sambal by Lara Lee\" width=\"500\" height=\"651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal.jpg 500w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal-160x208.jpg 160w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Bloomsbury\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lara Lee walks through traditional Indonesian recipes that range from hearty nasi goreng to fluffy pandan cake. The book weaves Lee’s memories of the various islands that make up Indonesia with techniques that are easy to replicate. The book features savory snacks, soups, rice, vegetable dishes, fish, seafood, poultry, eggs, meat, sambal, sweets and more.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Good-Drinks-Alcohol-Free-Drinking-Whatever/dp/1984856340\">\u003cstrong>Good Drinks\u003c/strong>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139345\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139345\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-800x1113.jpg\" alt=\"Stemmed glass wtih an ice cube, clear liquid and a lemon peel on a black background. Book cover for Good Drinks\" width=\"800\" height=\"1113\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-800x1113.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-1020x1420.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-160x223.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-768x1069.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-1104x1536.jpg 1104w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 6)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those who aren’t drinking or have always been looking for ways to create non-alcoholic beverages without having to scroll through countless webpages, this is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">the\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> book. Julia Bainbridge proves that a good drink doesn’t have to include alcohol, and I’m here for that.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Cook-Color-Bright-Flavors-Kitchen/dp/0762495588/ref=as_li_ss_tl?ots=1&ie=UTF8&linkCode=ll1&tag=fwlifefallcookbooks2020fweditorssep20-20&linkId=20d646d1071a16989388fd12739763ae&language=en_US\">\u003cb>I Cook in Color\u003c/b> \u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139346\" class=\"wp-caption alignnone\" style=\"max-width: 450px\">\u003cimg class=\"size-full wp-image-139346\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580.jpg\" alt=\"Hands holding a plate with lots of different kinds of produce\" width=\"450\" height=\"446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580.jpg 450w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580-160x159.jpg 160w\" sizes=\"(max-width: 450px) 100vw, 450px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Running Press\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 6) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A follow up from her first cookbook \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137591/flavors-at-home-newlyweds-virtual-cooking-and-biryani\" target=\"_blank\" rel=\"noopener noreferrer\">\u003ci>\u003cspan style=\"font-weight: 400\">My Two Souths\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, Asha Gomez focuses on the rainbow of vegetables to create desserts and cross-cultural mains that meld culinary traditions of her mother’s Keralite kitchen and Gomez’s travel experiences.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003cb>\u003ca href=\"https://www.penguinrandomhouse.com/books/606399/in-bibis-kitchen-by-hawa-hassan-with-julia-turshen/\" target=\"_blank\" rel=\"noopener noreferrer\">In Bibi’s Kitchen\u003c/a>\u003c/b>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139347\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139347\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-800x995.jpg\" alt=\"Three hands deseeding something on a table. Book cover for In Bibi's Kitchen\" width=\"800\" height=\"995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-800x995.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-1020x1269.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-768x956.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Spice entrepreneur Hawa Hassan is publishing her first cookbook along with Julia Turshen, telling the stories and recipes of eight grandmothers. Each of the eight bibis hails from a country alongside Africa’s Indian Ocean coast, including Hassan’s country of birth, Somalia, as well as Eritrea, Kenya, Tanzania and others. Recipes from coastal regions are rich by virtue of trade routes, and Hassan seems to know grandmothers are the safest place to keep that wealth.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">R.G.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Full-Plate-Flavor-Filled-Recipes-Families/dp/0316496170/?tag=epicurious09-20&ascsubtag=5f5a7ca28b768428f3ab65a1\">\u003cb>The Full Plate\u003c/b>\u003c/a>\u003c/em>\u003cb> \u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_139348\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139348\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-800x1009.jpeg\" alt=\"The Full Plate: Flavor-Filled, Easy Recipes for Families with No Time and a Lot to Do Hardcover – Illustrated, September 22, 2020 by Ayesha Curry CR: Voracious\" width=\"800\" height=\"1009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-800x1009.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-1020x1286.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-160x202.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-768x968.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-1218x1536.jpeg 1218w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate.jpeg 1333w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Voracious\u003c/figcaption>\u003c/figure>\n\u003cp>(September 22)\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those looking for under-an-hour recipes to cure kitchen apathy, Ayesha Curry’s new book is one of those. This book focuses on dishes that can feed a family. It’s a great one for beginners looking for a place to build their repertoire.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Time-Eat-Delicious-Meals-Lives/dp/024139659X\">\u003cb>Time to Eat\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139349\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139349\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-800x1031.jpg\" alt=\"Time to eat cookbook cover\" width=\"800\" height=\"1031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-800x1031.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1020x1314.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-160x206.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-768x990.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1192x1536.jpg 1192w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1589x2048.jpg 1589w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1920x2474.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-scaled.jpg 1987w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(November 10) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I\u003c/span>\u003cspan style=\"font-weight: 400\">f you’re a fan of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">The Great British Baking Show\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> and Nadiya Hussain’s Netflix series, you’ll be just as excited for the American release of this book of time-saving tips for home cooks on a budget. It’s a book to go to for inspiration that doesn’t involve countless hours of toiling over a hot stove. Ease and simplicity combine with tasty ideas that prove that cooking something good doesn’t have to take five hours.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.xianfoods.com/book\">\u003cb>Xi’an Famous Foods\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139342\" class=\"wp-caption alignnone\" style=\"max-width: 404px\">\u003cimg class=\"size-full wp-image-139342\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian.jpg\" alt=\"Xi'An Famous foods cookbook cover with someone pulling noodles from a bowl with chopsticks\" width=\"404\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian.jpg 404w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian-160x198.jpg 160w\" sizes=\"(max-width: 404px) 100vw, 404px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Xi'an Famous Foods\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beloved New York City noodle destination Xi’an Foods is publishing its first-ever book this month. David Shi’s Queens restaurant, which has expanded to 14 locations, highlights northwest Chinese specialities, including their famous lamb and hand-ripped noodles. The book written by Shi’s son, Jason Wang, along with Jessica K. Chou, is full of stories and recipes from the mighty New York noodle empire.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">R.G.\u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Fall means a different way of cooking, away from the summer produce salads and into comfort. ","status":"publish","parent":0,"modified":1621631972,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1022},"headData":{"title":"The Fall 2020 Cookbooks Worth Your Time (and Money) | KQED","description":"Fall means a different way of cooking, away from the summer produce salads and into comfort. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Fall 2020 Cookbooks Worth Your Time (and Money)","datePublished":"2020-10-21T22:06:57.000Z","dateModified":"2021-05-21T21:19:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"139338 https://ww2.kqed.org/bayareabites/?p=139338","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/21/the-fall-2020-cookbooks-worth-your-time-and-money/","disqusTitle":"The Fall 2020 Cookbooks Worth Your Time (and Money)","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139338/the-fall-2020-cookbooks-worth-your-time-and-money","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The seasons are changing, and the weather is getting colder, so it’s the perfect time to get cozy with some comforting recipes. Fall signals a slew of cookbook releases and a different approach to cooking. And this year in particular, there are a number of books promising to get us out of that cooking rut.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After perusing several releases, Ruth Gebreyesus and I have come up with the top food books we want to add to our collections. More than just cookbooks, they include memoirs, drink books and more. Happy cooking and reading.\u003cem>—Urmila Ramakrishnan\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb>Be My\u003c/b>\u003c/a>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb> Guest\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139339\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139339\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-800x1039.jpg\" alt=\"Be My Guest book co ver\" width=\"800\" height=\"1039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-800x1039.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-1020x1325.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-160x208.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-768x998.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-1182x1536.jpg 1182w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(November 3)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From Priya Basil, this memoir is a self-reflection on how food and the act of serving it are used to express love and support. Basil draws on food, family, identity, immigration and hospitality to look at the world at large and how food plays a central part in its dynamics. Basil draws on some of her earliest memories of food and how it affected her upbringing and relationship with her parents. Now a parent herself, she centers food in her book’s exploration of that transition.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Urmila Ramakrishnan\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.fsgoriginals.com/books/blockchain-chicken-farm\">\u003cb>Blockchain Chicken Farm\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139340\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-139340\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover.jpg\" alt=\"Blockchain Chicken Farm and other Stories of Tech in China's Countryside book cover\" width=\"500\" height=\"756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover.jpg 500w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover-160x242.jpg 160w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of FSG Originals\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Technologist and writer Xiaowei Wang explores tech’s social and political articulations in rural China in their debut book. Wang challenges conventional assumptions about the luddite tendencies of pastoral workers with stories of farmers integrating AI to produce a perfect pig, and studies the economic and political correlations between China’s villages and globalization. The author has also included what they term “sinofuturist” recipes shaped by evolving technologies. Wang is speaking at an event later next month organized by UC Berkeley’s \u003c/span>\u003ca href=\"http://bcnm.berkeley.edu/events/324/commons-conversations/3994/blockchain-chicken-farm-and-grass-mud-horses\">\u003cspan style=\"font-weight: 400\">Center for New Media\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> with technologist and writer An Xiao Mina.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Ruth Gebreyesus\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/East-Vegetarian-recipes-Bangalore-Beijing/dp/0241387566\">\u003cb>East\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139341\" class=\"wp-caption alignnone\" style=\"max-width: 777px\">\u003cimg class=\"size-full wp-image-139341\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/east.jpg\" alt=\"East book cover\" width=\"777\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/east.jpg 777w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/east-160x206.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/east-768x988.jpg 768w\" sizes=\"(max-width: 777px) 100vw, 777px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of MacMillan Publishers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\"> (October 20)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From Guardian columnist Meera Sodha comes a cookbook centered on all things vegetables. The book features recipes that span a variety of Asian cuisines. It’s a book that speaks to vegetarians and one that non-vegetarians can appreciate. Sodha showcases the diversity and vibrancy of vegetarian cooking with dishes like eggplant larb, salted miso brownies, mushroom bao, Bombay rolls, food court Singapore noodles and so much more. The 120 recipes cover noodles, seasonal specialties, sides, sweets, curries and salads. Helpful tips on cooking and portion sizes are peppered throughout the book as well. The sections that focus specifically on noodles and rice are particularly helpful for those looking to expand their knowledge of these carbs.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb>Chi Spacca\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139343\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139343\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-800x897.jpg\" alt=\"Chi Spacca book cover with a butcher's knife and the title of the book\" width=\"800\" height=\"897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-800x897.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-1020x1144.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-768x861.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Nancy Silverton’s very meat-centric book focuses on Italian fish, vegetables and proteins. For a restaurant cookbook, it dives deep into recipes and makes them approachable. You’ll find recipes from the eponymous restaurant, such as whole roasted cauliflower, Morrocan braised lamb shanks and bone marrow pie.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Coconut-Sambal-Recipes-Indonesian-Kitchen/dp/1526603519\">\u003cb>Coconut & Sambal\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139344\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-139344\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal.jpg\" alt=\"pink and green book cover for Coconut & Sambal by Lara Lee\" width=\"500\" height=\"651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal.jpg 500w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal-160x208.jpg 160w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Bloomsbury\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lara Lee walks through traditional Indonesian recipes that range from hearty nasi goreng to fluffy pandan cake. The book weaves Lee’s memories of the various islands that make up Indonesia with techniques that are easy to replicate. The book features savory snacks, soups, rice, vegetable dishes, fish, seafood, poultry, eggs, meat, sambal, sweets and more.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Good-Drinks-Alcohol-Free-Drinking-Whatever/dp/1984856340\">\u003cstrong>Good Drinks\u003c/strong>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139345\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139345\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-800x1113.jpg\" alt=\"Stemmed glass wtih an ice cube, clear liquid and a lemon peel on a black background. Book cover for Good Drinks\" width=\"800\" height=\"1113\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-800x1113.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-1020x1420.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-160x223.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-768x1069.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-1104x1536.jpg 1104w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 6)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those who aren’t drinking or have always been looking for ways to create non-alcoholic beverages without having to scroll through countless webpages, this is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">the\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> book. Julia Bainbridge proves that a good drink doesn’t have to include alcohol, and I’m here for that.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Cook-Color-Bright-Flavors-Kitchen/dp/0762495588/ref=as_li_ss_tl?ots=1&ie=UTF8&linkCode=ll1&tag=fwlifefallcookbooks2020fweditorssep20-20&linkId=20d646d1071a16989388fd12739763ae&language=en_US\">\u003cb>I Cook in Color\u003c/b> \u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139346\" class=\"wp-caption alignnone\" style=\"max-width: 450px\">\u003cimg class=\"size-full wp-image-139346\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580.jpg\" alt=\"Hands holding a plate with lots of different kinds of produce\" width=\"450\" height=\"446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580.jpg 450w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580-160x159.jpg 160w\" sizes=\"(max-width: 450px) 100vw, 450px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Running Press\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 6) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A follow up from her first cookbook \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137591/flavors-at-home-newlyweds-virtual-cooking-and-biryani\" target=\"_blank\" rel=\"noopener noreferrer\">\u003ci>\u003cspan style=\"font-weight: 400\">My Two Souths\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, Asha Gomez focuses on the rainbow of vegetables to create desserts and cross-cultural mains that meld culinary traditions of her mother’s Keralite kitchen and Gomez’s travel experiences.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003cb>\u003ca href=\"https://www.penguinrandomhouse.com/books/606399/in-bibis-kitchen-by-hawa-hassan-with-julia-turshen/\" target=\"_blank\" rel=\"noopener noreferrer\">In Bibi’s Kitchen\u003c/a>\u003c/b>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139347\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139347\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-800x995.jpg\" alt=\"Three hands deseeding something on a table. Book cover for In Bibi's Kitchen\" width=\"800\" height=\"995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-800x995.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-1020x1269.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-768x956.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Spice entrepreneur Hawa Hassan is publishing her first cookbook along with Julia Turshen, telling the stories and recipes of eight grandmothers. Each of the eight bibis hails from a country alongside Africa’s Indian Ocean coast, including Hassan’s country of birth, Somalia, as well as Eritrea, Kenya, Tanzania and others. Recipes from coastal regions are rich by virtue of trade routes, and Hassan seems to know grandmothers are the safest place to keep that wealth.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">R.G.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Full-Plate-Flavor-Filled-Recipes-Families/dp/0316496170/?tag=epicurious09-20&ascsubtag=5f5a7ca28b768428f3ab65a1\">\u003cb>The Full Plate\u003c/b>\u003c/a>\u003c/em>\u003cb> \u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_139348\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139348\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-800x1009.jpeg\" alt=\"The Full Plate: Flavor-Filled, Easy Recipes for Families with No Time and a Lot to Do Hardcover – Illustrated, September 22, 2020 by Ayesha Curry CR: Voracious\" width=\"800\" height=\"1009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-800x1009.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-1020x1286.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-160x202.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-768x968.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-1218x1536.jpeg 1218w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate.jpeg 1333w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Voracious\u003c/figcaption>\u003c/figure>\n\u003cp>(September 22)\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those looking for under-an-hour recipes to cure kitchen apathy, Ayesha Curry’s new book is one of those. This book focuses on dishes that can feed a family. It’s a great one for beginners looking for a place to build their repertoire.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Time-Eat-Delicious-Meals-Lives/dp/024139659X\">\u003cb>Time to Eat\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139349\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139349\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-800x1031.jpg\" alt=\"Time to eat cookbook cover\" width=\"800\" height=\"1031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-800x1031.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1020x1314.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-160x206.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-768x990.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1192x1536.jpg 1192w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1589x2048.jpg 1589w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1920x2474.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-scaled.jpg 1987w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(November 10) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I\u003c/span>\u003cspan style=\"font-weight: 400\">f you’re a fan of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">The Great British Baking Show\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> and Nadiya Hussain’s Netflix series, you’ll be just as excited for the American release of this book of time-saving tips for home cooks on a budget. It’s a book to go to for inspiration that doesn’t involve countless hours of toiling over a hot stove. Ease and simplicity combine with tasty ideas that prove that cooking something good doesn’t have to take five hours.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.xianfoods.com/book\">\u003cb>Xi’an Famous Foods\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139342\" class=\"wp-caption alignnone\" style=\"max-width: 404px\">\u003cimg class=\"size-full wp-image-139342\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian.jpg\" alt=\"Xi'An Famous foods cookbook cover with someone pulling noodles from a bowl with chopsticks\" width=\"404\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian.jpg 404w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian-160x198.jpg 160w\" sizes=\"(max-width: 404px) 100vw, 404px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Xi'an Famous Foods\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beloved New York City noodle destination Xi’an Foods is publishing its first-ever book this month. David Shi’s Queens restaurant, which has expanded to 14 locations, highlights northwest Chinese specialities, including their famous lamb and hand-ripped noodles. The book written by Shi’s son, Jason Wang, along with Jessica K. Chou, is full of stories and recipes from the mighty New York noodle empire.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">R.G.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139338/the-fall-2020-cookbooks-worth-your-time-and-money","authors":["11689","11625"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_14758","bayareabites_569","bayareabites_17004","bayareabites_16557","bayareabites_17002","bayareabites_17003","bayareabites_17005","bayareabites_17006","bayareabites_14738"],"featImg":"bayareabites_139352","label":"bayareabites"},"bayareabites_138038":{"type":"posts","id":"bayareabites_138038","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138038","score":null,"sort":[1594913147000]},"guestAuthors":[],"slug":"cookbooks-to-pine-over-this-summer-and-fall","title":"Cookbooks to Pine Over this Summer and Fall","publishDate":1594913147,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Shelter-in-place may or may not be over soon, but here at KQED Food, we’ve got the recipe itch. Quarantine has inspired us to\u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137207/flavors-at-home-naan-for-the-first-time-working-tuna-melt-and-marinated-chicken-legs-with-crispy-skin\">\u003cspan style=\"font-weight: 400\"> cook more\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, work with different ingredients and finally use the cookbooks that have been stacked on our shelves for months. With summer in full swing, we’re excited about several cookbooks that are coming out this season and in the fall. Here are some of our favorites. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.chroniclebooks.com/products/eat-something?variant=31642922156125¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&utm_campaign=gs-2020-04-22&utm_source=google&utm_medium=smart_campaign&gclid=EAIaIQobChMItvnewrfN6gIVHCCtBh1Xcg-rEAQYASABEgL-avD_BwE\">\u003cb>\u003ci>Eat Something\u003c/i>\u003c/b>\u003c/a>\u003cb>\u003ci> (Out Now)\u003c/i>\u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_138100\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"wp-image-138100 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452178745_1000x-2.png\" alt=\"Eat Something cookbook cover\" width=\"220\" height=\"290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452178745_1000x-2.png 220w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452178745_1000x-2-160x211.png 160w\" sizes=\"(max-width: 220px) 100vw, 220px\">\u003cfigcaption class=\"wp-caption-text\">Chronicle Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This cookbook from Wise Sons is filled with favorites from the well-loved Bay Area establishment. The 60-recipe book goes through holiday dishes, soups and pantry descriptions that are easy to follow and give a comprehensive approach to Jewish cuisine that’s not intimidating. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Urmila Ramakrishnan\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.hmhbooks.com/shop/books/The-Best-American-Food-Writing-2020/9780358344582\">\u003cb>\u003ci>The Best American Food Writing\u003c/i>\u003c/b> \u003c/a>\u003cb>(Out Now)\u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_138101\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"wp-image-138101 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9780358344582_lres-1.gif\" alt=\"The Best American Food Writing cookbook cover\" width=\"220\" height=\"330\">\u003cfigcaption class=\"wp-caption-text\">Houghton Mifflin Harcourt\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Landing in bookstores later this fall is the 2020 edition of \u003cem>The Best American Food Writing\u003c/em>. The third-annual anthology features a mix of narrative and reporting on food, and is guest edited by San Mateo-based chef and writer J. Kenji López-Alt. Last year’s collection was also edited by a local writer, the teacher and chef Samin Nosrat, and featured pieces from writers like Tejal Rao, Yemisi Aribisala, and Soleil Ho. This year promises a similarly exciting bunch, including Sho Spaeth on Benihana, Meghan McCarron on the myth of Portlandia and its restaurant scene, and Korsha Wilson on the mostly white, mostly male world of restaurant criticism. López-Alt has previously published the popular \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">The Food Lab: Better Home Cooking Through Science\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> which won a James Beard Award in 2015. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">— Ruth Gebreyesus\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003ca href=\"https://impossiblefoods.com/blog/impossible-the-cookbook/\">\u003cb>\u003ci>Impossible: The Cookbook\u003c/i>\u003c/b>\u003c/a> \u003cb>\u003ci>(July)\u003c/i>\u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_138102\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"wp-image-138102 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/Screen-Shot-2020-07-16-at-8.05.48-AM-1.png\" alt=\"Impossible Foods Cookbook\" width=\"220\" height=\"279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/Screen-Shot-2020-07-16-at-8.05.48-AM-1.png 220w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/Screen-Shot-2020-07-16-at-8.05.48-AM-1-160x203.png 160w\" sizes=\"(max-width: 220px) 100vw, 220px\">\u003cfigcaption class=\"wp-caption-text\">Impossible Foods Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Call it gimmicky, but there is something very intriguing about this cookbook from the meat substitute company. Featuring some celebrity chefs like San Francisco's Traci Des Jardin, this book is for anyone who really wants to dive into the meatless meat experience in the way nature never intended. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cstrong>\u003ca href=\"https://www.chroniclebooks.com/collections/general-cookbooks/products/nourish-me-home\">Nourish Me Home\u003c/a> (August 2020)\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_138103\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"wp-image-138103 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452175850-3.png\" alt=\"Nourish Me Home cookbook cover\" width=\"220\" height=\"274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452175850-3.png 220w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452175850-3-160x199.png 160w\" sizes=\"(max-width: 220px) 100vw, 220px\">\u003cfigcaption class=\"wp-caption-text\">Chronicle Books\u003c/figcaption>\u003c/figure>\n\u003cp>From James Beard Award winner Cortney Burns comes this instructional guide to cooking seasonally. If you're looking for creative ways to eat more veggies and are trying to get healthier, this is your book. —\u003cem>U.R.\u003c/em>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.amazon.com/Hot-Cheese-Gooey-Melty-Recipes/dp/1452182930\">\u003cb>\u003ci>Hot Cheese\u003c/i>\u003c/b>\u003c/a>\u003cb> (September 2020)\u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_138042\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"size-full wp-image-138042\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/ezgif-4-bce106c48667.jpg\" alt=\"Hot Cheese cookbook cover\" width=\"220\" height=\"262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/ezgif-4-bce106c48667.jpg 220w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/ezgif-4-bce106c48667-160x191.jpg 160w\" sizes=\"(max-width: 220px) 100vw, 220px\">\u003cfigcaption class=\"wp-caption-text\">Chronicle Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">With everything going on, it will be nice to turn to this book for a couple of Gouda pun inspiration. This book dedicated to all things melted cheese has over 50 recipes ranging from cheesesteak to khachapuri. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.abrowntable.com/the-flavor-equation\">\u003cb>\u003ci>The Flavor Equation\u003c/i>\u003c/b> \u003c/a>\u003cb>(October 2020)\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_138097\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"wp-image-138097 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452182698_1000x-1.png\" alt=\"The Flavor Equation cookbook cover\" width=\"220\" height=\"273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452182698_1000x-1.png 220w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452182698_1000x-1-160x199.png 160w\" sizes=\"(max-width: 220px) 100vw, 220px\">\u003cfigcaption class=\"wp-caption-text\">Chronicle Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is the second cookbook from Nik Sharma, and it focuses on the science of flavor. After his first book \u003cem>Season: Big Flavors, Beautiful Food\u003c/em> came out, I cooked through the book voraciously. Some recipes became instant staples in my rotation for home meals and dinner parties. With this book, I find myself flipping through it (or in my case, scrolling) more like an entertaining textbook. It brought me back to my graduate school days of studying the anatomy of a recipe and diving into why we taste the way we taste. Sharma provides the context we need every time we, as home cooks ask, “Why are we doing this?” —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"From the KQED Food team, here are our top recommended cookbooks worth checking out in the summer and fall. ","status":"publish","parent":0,"modified":1621633855,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":558},"headData":{"title":"Cookbooks to Pine Over this Summer and Fall | KQED","description":"From the KQED Food team, here are our top recommended cookbooks worth checking out in the summer and fall. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cookbooks to Pine Over this Summer and Fall","datePublished":"2020-07-16T15:25:47.000Z","dateModified":"2021-05-21T21:50:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138038 https://ww2.kqed.org/bayareabites/?p=138038","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/16/cookbooks-to-pine-over-this-summer-and-fall/","disqusTitle":"Cookbooks to Pine Over this Summer and Fall","path":"/bayareabites/138038/cookbooks-to-pine-over-this-summer-and-fall","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Shelter-in-place may or may not be over soon, but here at KQED Food, we’ve got the recipe itch. Quarantine has inspired us to\u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137207/flavors-at-home-naan-for-the-first-time-working-tuna-melt-and-marinated-chicken-legs-with-crispy-skin\">\u003cspan style=\"font-weight: 400\"> cook more\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, work with different ingredients and finally use the cookbooks that have been stacked on our shelves for months. With summer in full swing, we’re excited about several cookbooks that are coming out this season and in the fall. Here are some of our favorites. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.chroniclebooks.com/products/eat-something?variant=31642922156125¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&utm_campaign=gs-2020-04-22&utm_source=google&utm_medium=smart_campaign&gclid=EAIaIQobChMItvnewrfN6gIVHCCtBh1Xcg-rEAQYASABEgL-avD_BwE\">\u003cb>\u003ci>Eat Something\u003c/i>\u003c/b>\u003c/a>\u003cb>\u003ci> (Out Now)\u003c/i>\u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_138100\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"wp-image-138100 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452178745_1000x-2.png\" alt=\"Eat Something cookbook cover\" width=\"220\" height=\"290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452178745_1000x-2.png 220w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452178745_1000x-2-160x211.png 160w\" sizes=\"(max-width: 220px) 100vw, 220px\">\u003cfigcaption class=\"wp-caption-text\">Chronicle Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This cookbook from Wise Sons is filled with favorites from the well-loved Bay Area establishment. The 60-recipe book goes through holiday dishes, soups and pantry descriptions that are easy to follow and give a comprehensive approach to Jewish cuisine that’s not intimidating. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Urmila Ramakrishnan\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.hmhbooks.com/shop/books/The-Best-American-Food-Writing-2020/9780358344582\">\u003cb>\u003ci>The Best American Food Writing\u003c/i>\u003c/b> \u003c/a>\u003cb>(Out Now)\u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_138101\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"wp-image-138101 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9780358344582_lres-1.gif\" alt=\"The Best American Food Writing cookbook cover\" width=\"220\" height=\"330\">\u003cfigcaption class=\"wp-caption-text\">Houghton Mifflin Harcourt\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Landing in bookstores later this fall is the 2020 edition of \u003cem>The Best American Food Writing\u003c/em>. The third-annual anthology features a mix of narrative and reporting on food, and is guest edited by San Mateo-based chef and writer J. Kenji López-Alt. Last year’s collection was also edited by a local writer, the teacher and chef Samin Nosrat, and featured pieces from writers like Tejal Rao, Yemisi Aribisala, and Soleil Ho. This year promises a similarly exciting bunch, including Sho Spaeth on Benihana, Meghan McCarron on the myth of Portlandia and its restaurant scene, and Korsha Wilson on the mostly white, mostly male world of restaurant criticism. López-Alt has previously published the popular \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">The Food Lab: Better Home Cooking Through Science\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> which won a James Beard Award in 2015. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">— Ruth Gebreyesus\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003ca href=\"https://impossiblefoods.com/blog/impossible-the-cookbook/\">\u003cb>\u003ci>Impossible: The Cookbook\u003c/i>\u003c/b>\u003c/a> \u003cb>\u003ci>(July)\u003c/i>\u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_138102\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"wp-image-138102 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/Screen-Shot-2020-07-16-at-8.05.48-AM-1.png\" alt=\"Impossible Foods Cookbook\" width=\"220\" height=\"279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/Screen-Shot-2020-07-16-at-8.05.48-AM-1.png 220w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/Screen-Shot-2020-07-16-at-8.05.48-AM-1-160x203.png 160w\" sizes=\"(max-width: 220px) 100vw, 220px\">\u003cfigcaption class=\"wp-caption-text\">Impossible Foods Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Call it gimmicky, but there is something very intriguing about this cookbook from the meat substitute company. Featuring some celebrity chefs like San Francisco's Traci Des Jardin, this book is for anyone who really wants to dive into the meatless meat experience in the way nature never intended. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cstrong>\u003ca href=\"https://www.chroniclebooks.com/collections/general-cookbooks/products/nourish-me-home\">Nourish Me Home\u003c/a> (August 2020)\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_138103\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"wp-image-138103 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452175850-3.png\" alt=\"Nourish Me Home cookbook cover\" width=\"220\" height=\"274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452175850-3.png 220w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452175850-3-160x199.png 160w\" sizes=\"(max-width: 220px) 100vw, 220px\">\u003cfigcaption class=\"wp-caption-text\">Chronicle Books\u003c/figcaption>\u003c/figure>\n\u003cp>From James Beard Award winner Cortney Burns comes this instructional guide to cooking seasonally. If you're looking for creative ways to eat more veggies and are trying to get healthier, this is your book. —\u003cem>U.R.\u003c/em>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.amazon.com/Hot-Cheese-Gooey-Melty-Recipes/dp/1452182930\">\u003cb>\u003ci>Hot Cheese\u003c/i>\u003c/b>\u003c/a>\u003cb> (September 2020)\u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_138042\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"size-full wp-image-138042\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/ezgif-4-bce106c48667.jpg\" alt=\"Hot Cheese cookbook cover\" width=\"220\" height=\"262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/ezgif-4-bce106c48667.jpg 220w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/ezgif-4-bce106c48667-160x191.jpg 160w\" sizes=\"(max-width: 220px) 100vw, 220px\">\u003cfigcaption class=\"wp-caption-text\">Chronicle Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">With everything going on, it will be nice to turn to this book for a couple of Gouda pun inspiration. This book dedicated to all things melted cheese has over 50 recipes ranging from cheesesteak to khachapuri. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.abrowntable.com/the-flavor-equation\">\u003cb>\u003ci>The Flavor Equation\u003c/i>\u003c/b> \u003c/a>\u003cb>(October 2020)\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_138097\" class=\"wp-caption alignnone\" style=\"max-width: 220px\">\u003cimg class=\"wp-image-138097 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452182698_1000x-1.png\" alt=\"The Flavor Equation cookbook cover\" width=\"220\" height=\"273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452182698_1000x-1.png 220w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/9781452182698_1000x-1-160x199.png 160w\" sizes=\"(max-width: 220px) 100vw, 220px\">\u003cfigcaption class=\"wp-caption-text\">Chronicle Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is the second cookbook from Nik Sharma, and it focuses on the science of flavor. After his first book \u003cem>Season: Big Flavors, Beautiful Food\u003c/em> came out, I cooked through the book voraciously. Some recipes became instant staples in my rotation for home meals and dinner parties. With this book, I find myself flipping through it (or in my case, scrolling) more like an entertaining textbook. It brought me back to my graduate school days of studying the anatomy of a recipe and diving into why we taste the way we taste. Sharma provides the context we need every time we, as home cooks ask, “Why are we doing this?” —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138038/cookbooks-to-pine-over-this-summer-and-fall","authors":["11689","11625"],"categories":["bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16746","bayareabites_14758","bayareabites_569","bayareabites_16745","bayareabites_13420","bayareabites_14738"],"featImg":"bayareabites_138104","label":"bayareabites"},"bayareabites_124260":{"type":"posts","id":"bayareabites_124260","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124260","score":null,"sort":[1515002028000]},"guestAuthors":[],"slug":"what-does-a-test-cook-eat-all-day-anyway","title":"What Does a Test Cook Eat All Day Anyway?","publishDate":1515002028,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Associate editor Russell Selander has been a member of the \u003ca href=\"https://www.americastestkitchen.com\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a> books team for three years, during which he's worked on more than a dozen of our \u003ca href=\"http://americastestkitchen.buysub.com/?sourcekey=CAHBDBSL0\" target=\"_blank\" rel=\"noopener\">best-selling cookbooks\u003c/a>. His favorite books to work on have been \u003ca href=\"http://americastestkitchen.buysub.com/homepage/just-released-cook-it-in-cast-iron.html?sourcekey=CARTZCKA0\" target=\"_blank\" rel=\"noopener\">Cook it In Cast Iron\u003c/a> and \u003ca href=\"http://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">T\u003c/a>\u003ca href=\"https://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">he Complete Mediterranean Cookbook\u003c/a>. He enjoys simple preparations—a fresh oyster with a few drops of lemon juice, or a humble plate of charcuterie, cheese, and bread.\u003c/em>\u003c/p>\n\u003cp>__________________________________________________________________\u003c/p>\n\u003cp>Developing recipes for America's Test Kitchen's book team is a pleasure—I get to eat a wide array of delicious foods from cuisines from across the globe. One day we might be developing a recipe for Moroccan-style couscous, and the next we might be tasting several variations of classic lasagna. Every day is different, and that keeps things fresh and exciting.\u003c/p>\n\u003cp>While we get to sample a lot of different types of food during the recipe development process, we also must eat a \u003cem>lot \u003c/em>of everything we cook in order to zero in on the best possible version of a given recipe. Curious to know just how much I eat at work, I decided to keep a food diary for a week. The answer was—unsurprisingly—a ton.\u003c/p>\n\u003ch2>Monday\u003c/h2>\n\u003cp>I started my day with breakfast, which consisted of four \u003ca href=\"https://www.americastestkitchen.com/recipes/7554-perfect-fried-eggs\" target=\"_blank\" rel=\"noopener\">over-easy eggs\u003c/a> and a cup of \u003ca href=\"https://www.americastestkitchen.com/taste_tests/541-supermarket-green-tea\" target=\"_blank\" rel=\"noopener\">tea\u003c/a>. I prefer \u003ca href=\"https://www.americastestkitchen.com/taste_tests/581-supermarket-medium-roast-coffee\" target=\"_blank\" rel=\"noopener\">coffee\u003c/a>, but I’d taken a break for the week. I was feeling good. I was working at my desk on this particular day, so no recipe development for me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First up were some just-out-of-the oven biscuits made for our upcoming book, \u003ca href=\"https://www.amazon.com/Food-Processor-Perfection-Amazing-Powerful/dp/1940352908?tag=akoarticle-20\" target=\"_blank\" rel=\"noopener\">\u003cstrong>\u003cem>Food Processor Perfection\u003c/em>\u003c/strong>\u003c/a>. A call came through on the intercom letting us know what book the tasting was for, and what recipe we were about to taste. With a little \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1619-supermarket-honey\" target=\"_blank\" rel=\"noopener\">honey\u003c/a> (or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/230-raspberry-preserves\" target=\"_blank\" rel=\"noopener\">jam\u003c/a> or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/548-unsalted-butter\" target=\"_blank\" rel=\"noopener\">butter\u003c/a>), the biscuits were irresistible. I ate three.\u003c/p>\n\u003cp>Some time passed as I was working and we got a call for a tasting for another book we’re developing, \u003ca href=\"https://www.amazon.com/Complete-Make-Ahead-Cookbook-Appetizers-Desserts-500/dp/1940352886/?tag=akoarticle-20\" target=\"_blank\" rel=\"noopener\">\u003cstrong>\u003cem>The Complete Make-Ahead Cookbook\u003c/em>\u003c/strong>\u003c/a>. A team member had mushroom and barley stew ready for tasting. This was a fresh version—we like to taste a freshly prepared version of a recipe first to hammer out any kinks like flavor, texture, sauciness, etc., and then we test how making it ahead affects the recipe. We’ll often then conduct a side-by-side tasting of a freshly made version and one made the day before, two days before, three days before, or frozen. This particular tasting was a little too dry to be called a stew—it was more of a rich barley salad with tender mushrooms. The flavors were fantastic, but it wouldn’t fit in the \u003ca href=\"https://www.americastestkitchen.com/recipes/browse/soups\" target=\"_blank\" rel=\"noopener\">soups and stews\u003cstrong> \u003c/strong>\u003c/a>chapter unless we changed it drastically. At that point it’s up to the editors to move it to another chapter, or cut it from the book entirely.\u003c/p>\n\u003cp>Another call: butternut squash puree for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. Delicious—hard to go wrong with a simple, yet flavorful, recipe.\u003c/p>\n\u003cp>Lunch time came and went, and I was too full to even notice.\u003c/p>\n\u003cp>Pasta bake with broccoli rabe for \u003cstrong>\u003cem>Make-Ahead \u003c/em>\u003c/strong>came next. While pasta bakes are not my thing, this was very tasty. The pasta was not completely blown out, albeit a little soft, and the broccoli rabe was just tender, but very bitter (as is expected). The chicken was overcooked and the pasta was not saucy enough. The recipe would need some more testing before it made it into the pages of the book.\u003c/p>\n\u003cp>At about 3:00 p.m. we got another call: \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=apple+pie\" target=\"_blank\" rel=\"noopener\">apple\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pumpkin+pie\" target=\"_blank\" rel=\"noopener\">pumpkin pie\u003c/a> (two of each pie) for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. We compared from-frozen apple and from-frozen pumpkin pies to their fresh counterparts. We thought the fresh were better, but the frozen pies were also up to snuff.\u003c/p>\n\u003cp>Back at my desk, I was contemplating whether I would eat any dinner that night when another call came in. More pasta bake with broccoli rabe! The chicken was overcooked again, so we opted to take it out and sub in sausage. Cooking it less wasn’t an option as the pasta and broccoli rabe would be too firm. Pre-cooking the pasta or broccoli rabe longer was an option, but more fussy and the recipe would not line up with other pasta bakes in the book. The sauciness was nice; the flavors were rich and deep. A lot of food, but just another Monday in the test kitchen.\u003c/p>\n\u003cfigure id=\"attachment_124263\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg\">\u003cimg class=\"size-full wp-image-124263\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taco dip, anyone? \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tuesday\u003c/h2>\n\u003cp>I started the day with a large bowl of Frosted Mini-Wheats with milk, and a cup of tea, before getting to work in the kitchen.\u003c/p>\n\u003cp>At about 10:00 a.m., the Tastings and Testings team were testing watermelon slicers, so there were a lot of watermelon pieces up for grabs. I grabbed a large bowl—it was very good watermelon for that late in the season.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.cookscountry.com/\" target=\"_blank\" rel=\"noopener\">\u003cem>\u003cstrong>Cook’s Country\u003c/strong>\u003c/em>\u003c/a> team was practicing their recipes for the filming of the 2017 television season in the kitchen. There were some extra \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1695-supermarket-parmesan\" target=\"_blank\" rel=\"noopener\">parmesan\u003c/a>-cheese-crusted potatoes; I hovered by the tasting until it was okay to take one. I then took numbers two, three, and four.\u003c/p>\n\u003cp>Lunch time came and there was a call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=chili\" target=\"_blank\" rel=\"noopener\">chili\u003c/a> times two. We tasted fresh chili and day-old chili—not surprisingly, the day-old was a little better! The meat was slightly more tender and the flavors had more time to meld, adding depth.\u003c/p>\n\u003cp>Once we finished the chili, another team member had a tasting: pumpkin pie! Classic and super tasty, and the crust was still crunchy—nothing to change.\u003c/p>\n\u003cp>Next up was a call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: day-old roasted poblano soup. Everything about the soup was great—the corn was still toothsome, and the poblanos had not become slimy, but were still tender and potent. It’s a warm, slightly spiced, lean soup. Perfect for any season.\u003c/p>\n\u003cp>Another \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> call. This time we ate baked pasta with sausage and broccoli rabe. The broccoli rabe was super bitter—it was blanched instead of cooked in the pasta bake from raw. We liked the change from chicken to sausage.\u003c/p>\n\u003cp>Now it was my turn to force a bunch of team members to eat. I was testing a recipe for baked pasta with corn and tomatoes for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>. We ate it fresh—instead of day-old—the first time around. It was a little dry, and there was corn cooked with cream and pureed that resulted in an unappetizing pulp in the pasta. We wanted more tomatoes, which were delicious and balanced the richness of the cream with their tart bites. We decided taking out the laborious step of pureeing the corn would make the recipe easier. To keep the sauce flavorful, I’d instead cook the corn kernels in the cream briefly. We also decided I should add additional broth, double the amount of tomatoes, and double the amount of thyme. It seemed like a lot of big changes, but the recipe was close. Once we’re tweaking a little bit of flavor or adding a bit of this or subtracting a bit of that, that usually means the recipe is almost finished.\u003c/p>\n\u003ch2>Wednesday\u003c/h2>\n\u003cp>Lawman Johnson, one of my team members who is working on a different book—our upcoming \u003cem>\u003cstrong>Complete\u003c/strong>\u003c/em> \u003cstrong>\u003cem>Slow Cooker\u003c/em>\u003c/strong> book—made a heaping plate of steak and eggs for breakfast that was too much for him. I happily accepted half before heading into the kitchen.\u003c/p>\n\u003cp>The first call of the day was for day-old \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=tomato+soup\" target=\"_blank\" rel=\"noopener\">tomato soup\u003c/a>. It tasted great, as expected.\u003c/p>\n\u003cp>I made the second call of the day: garden vegetable pasta sauce. It was a little too loose—the sauce did not cling to the pasta. We liked the tomatoes, but thought we wanted some that didn’t completely break down. I headed back to the kitchen to make some tweaks.\u003c/p>\n\u003cp>The photo team put some \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pizza\" target=\"_blank\" rel=\"noopener\">pizza\u003c/a> onto the counter for anyone to eat. I made sure to grab a slice; it wasn’t long before the cutting board was picked clean.\u003c/p>\n\u003cp>The next call was for another soup: roasted poblano, two days old. Still good!\u003c/p>\n\u003cp>My next attempt at garden vegetable pasta sauce went a little better. The sauce was deeply flavored, but reserving some tomatoes to add in later meant less of them broke down which meant the sauce was less clingy to the pasta. We thought the amount of sauce was right, however, which means I was correct with the amount of vegetable broth I took out of the recipe. The bell peppers, carrots, and zucchini were all perfectly cooked and were a good size for eating with pasta. Umami-rich porcini mushrooms added good depth without making the sauce “mushroomy.” Someone suggested adding in cremini mushrooms instead, but we thought it might not work for a garden vegetable soup because you can’t really grow your own mushrooms. Sticking with porcinis, what I consider a pantry staple, seemed like the best route.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> biscotti was next up. It had the right consistency, texture, and flavor. I wish, pretentiously, I had had a little cappuccino to go with it. I grabbed a cup of tea, but it wasn’t the same.\u003c/p>\n\u003cp>The final call was for truffles (the \u003ca href=\"https://www.americastestkitchen.com/taste_tests/597-dark-chocolate\" target=\"_blank\" rel=\"noopener\">chocolate\u003c/a> kind) from the \u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> book—not a bad way to end the day. I smuggled some home to my wife.\u003c/p>\n\u003cfigure id=\"attachment_124262\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg\">\u003cimg class=\"size-full wp-image-124262\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here, I call my fellow book team members to come taste a plate of lamb meatballs. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Thursday\u003c/h2>\n\u003cp>I ate leftover biscuits for breakfast with a cup of tea. I’d barely settled in before there was a call for roasted poblano soup. It was three days old and it was still great!\u003c/p>\n\u003cp>The next tasting was for my garden vegetable pasta sauce, which I’d made the day before and refrigerated. It reheated without complication. We really thought the zucchini would be overcooked if reheated, but it wasn’t. People wanted me to grate parmesan and serve it with the pasta—cheese makes everything better.\u003c/p>\n\u003cp>The next call was for pesto pasta this time. One day-old, one fresh. The fresh version looked better, but they tasted exactly the same. When this is the case, there’s nothing left to do but continue tasting the dish day after day.\u003c/p>\n\u003cp>Then came another tomato soup tasting—it stores well, I think this was its third day in the fridge.\u003c/p>\n\u003cp>A call for a salad recipe for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book came through next! I was happy because it seemed like this might be a healthy day in the test kitchen. It was for Caesar salad. Not the most vegetable forward salad—but it was a salad nevertheless, and anchovies are healthy, right? Anyway, the dressing was two days old and the fish taste was getting stronger. Stirring in lemon juice helped dramatically. Croutons were tooth crackingly hard—it’s something we’d need to figure out.\u003c/p>\n\u003cp>A call for a farro salad for the \u003cem>\u003cstrong>Make-Ahead\u003c/strong>\u003c/em> book came next. It was tasty, but the dressing became muted the longer it sat. We decided we should reserve some dressing for stirring into the salad when we wanted to taste it next, rather than dumping it all in at the beginning. We’d try that next.\u003c/p>\n\u003cp>The Tastings and Testings team were tasting more watermelons, so there were more watermelon cubes. I think I ate more than a watermelon’s worth.\u003c/p>\n\u003cp>The photo team then dropped some Beef Wellington off on the space on the counter where we put food that is up for grabs. It was incredible. I went back for seconds. And thirds.\u003c/p>\n\u003cp>Then came a baked pasta call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: baked ziti with mushrooms. It was flavorful, but we wanted it to be saucier. There was too much cream in it; it seemed too rich. We ate it again a little bit later. It seemed to us like it should be a weeknight dinner if it could be made that fast—that’s always a good sign. It was very flavorful the second time around. I had seconds, as did everyone else.\u003c/p>\n\u003cfigure id=\"attachment_124261\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg\">\u003cimg class=\"size-full wp-image-124261\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Though I had a rough idea of the amount of food I eat each week in the test kitchen, keeping a diary brought it all into sharp focus. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Friday\u003c/h2>\n\u003cp>Breakfast was an overpriced chocolate croissant from the bakery next to my home. I ate it with a cup of tea.\u003c/p>\n\u003cp>The first call of the day was for biscuits from the \u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> book. They were perfect—I stashed a few away to take home to my wife. After a couple minutes, I ate two more. It seemed I’d be taking less home to my wife.\u003c/p>\n\u003cp>The \u003cstrong>\u003cem>Cook’s Country\u003c/em>\u003c/strong> team was testing their TV recipes again. This time it was fried peach hand pie. Spectacular.\u003c/p>\n\u003cp>Next up: pesto pasta for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. It was the same story as the day before: the flavor was great, but the fresh one looked brighter green than the multi-day-old one. Again, it was still tasty and acceptable.\u003c/p>\n\u003cp>The test cooks working on the soup chapter for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> then called for four soups. First was a roasted red pepper soup. It was great—absolutely one of my favorite soups (and I'm not just saying that because it's a make-ahead adaptation of a recipe I created for the \u003ca href=\"https://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">\u003cem>\u003cstrong>Complete Mediterranean\u003c/strong>\u003c/em>\u003c/a> book). Because of the bulgur, the day-old version was not as good—the bulgur absorbed too much liquid, got too big, and got too mushy. The solution was to keep the bulgur out and stir it in when reheating the soup. I took an extra bowl to snack on later.\u003c/p>\n\u003cp>The next soup was fish stew. It was a bit seafood-y—the fish flavor was getting stronger, but all the vegetables and flavors held up after a day. I asked if we could serve it with lemon wedges.\u003c/p>\n\u003cp>The next soup was \u003cem>posole\u003c/em>, a Mexican soup that often features hominy, which is \u003ca href=\"http://www.cooksscience.com/articles/feature/transforming-corn/\" target=\"_blank\" rel=\"noopener\">nixtamalized corn\u003c/a> (or corn treated with lye or slaked lime). Hominy is essentially corn kernels without their shell, and they puff up like popcorn when cooked. The soup was great—one of my favorites.\u003c/p>\n\u003cp>The final soup of the tasting was chickpea and escarole soup. It was the first time I’d tasted it, and it was very good. The chickpeas held up, the escarole added a pleasant bitterness, and the broth was very flavorful. A well-rounded soup.\u003c/p>\n\u003cp>I held a tasting next for my garden vegetable pasta again. This time we were tasting a from-frozen version. It did not go well. Somehow the zucchini was both mushy and chewy. (Guess you can’t freeze this one.) We decided we’d test a four day-old version the following Monday. (Update: It went so well, I secretly high-fived myself in my head.)\u003c/p>\n\u003cp>Later, a call for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> salad chapter came through: \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1517-canned-white-beans\" target=\"_blank\" rel=\"noopener\">cannellini bean\u003c/a> salad with sherry vinegar and red peppers. Very flavorful. The beans were tender and rich with an acidic dressing—it was very pleasant. The day-old version needed a bit more sherry vinegar added in.\u003c/p>\n\u003cp>The \u003cem>\u003cstrong>Cook’s Country\u003c/strong>\u003c/em> team left some unguarded pulled pork tacos in the kitchen. As I passed the tacos, I caught eyes with Steve Klise, one of the test kitchen’s staff photographers—we both snuck a taco or two.\u003c/p>\n\u003cp>We noticed the \u003cstrong>\u003cem>Cook’s Country\u003c/em>\u003c/strong> team was busy tasting flank steak tacos, so we hovered around until their tasting was over. There was plenty left over. Another taco down the hatch. Both the tacos were fantastic. Which was better you ask? Two different beasts, my friend, but they were both perfect in their own right.\u003c/p>\n\u003cp>Another salad for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: lentil salad with \u003ca href=\"https://www.americastestkitchen.com/taste_tests/514-feta-cheese\" target=\"_blank\" rel=\"noopener\">\u003cstrong>feta\u003c/strong>\u003c/a> and herbs. This one was exquisite. Rich, tender lentils, topped with briny feta, and covered in a fresh, herby vinaigrette. I definitely grabbed a pint container to take some home.\u003c/p>\n\u003cp>Later, a nectarine and blackberry tart appeared on the counter. I wasn’t sure where it came from, but it didn’t matter. The slice I grabbed was bigger than my plate. I ate it like a big slice of pizza.\u003c/p>\n\u003cp>I made the last call of the week for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: defrosted mushroom bolognese heated up and tossed with pasta. It was exactly the same as fresh—no textural or flavor differences. Success! Finally, it was time to clean up and head home for the weekend.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.americastestkitchen.com/articles/440-what-does-a-test-cook-eat-all-day\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"One of America's Test Kitchen's test chefs kept track of everything he ate over the course of a week. ","status":"publish","parent":0,"modified":1515002028,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":55,"wordCount":2949},"headData":{"title":"What Does a Test Cook Eat All Day Anyway? | KQED","description":"One of America's Test Kitchen's test chefs kept track of everything he ate over the course of a week. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What Does a Test Cook Eat All Day Anyway?","datePublished":"2018-01-03T17:53:48.000Z","dateModified":"2018-01-03T17:53:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124260 https://ww2.kqed.org/bayareabites/?p=124260","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/03/what-does-a-test-cook-eat-all-day-anyway/","disqusTitle":"What Does a Test Cook Eat All Day Anyway?","nprByline":"Russell Selander, \u003cstrong>\u003ca href=\"https://www.americastestkitchen.com/articles/440-what-does-a-test-cook-eat-all-day\">America's Test Kitchen\u003c/a>\u003c/strong>","path":"/bayareabites/124260/what-does-a-test-cook-eat-all-day-anyway","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Associate editor Russell Selander has been a member of the \u003ca href=\"https://www.americastestkitchen.com\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a> books team for three years, during which he's worked on more than a dozen of our \u003ca href=\"http://americastestkitchen.buysub.com/?sourcekey=CAHBDBSL0\" target=\"_blank\" rel=\"noopener\">best-selling cookbooks\u003c/a>. His favorite books to work on have been \u003ca href=\"http://americastestkitchen.buysub.com/homepage/just-released-cook-it-in-cast-iron.html?sourcekey=CARTZCKA0\" target=\"_blank\" rel=\"noopener\">Cook it In Cast Iron\u003c/a> and \u003ca href=\"http://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">T\u003c/a>\u003ca href=\"https://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">he Complete Mediterranean Cookbook\u003c/a>. He enjoys simple preparations—a fresh oyster with a few drops of lemon juice, or a humble plate of charcuterie, cheese, and bread.\u003c/em>\u003c/p>\n\u003cp>__________________________________________________________________\u003c/p>\n\u003cp>Developing recipes for America's Test Kitchen's book team is a pleasure—I get to eat a wide array of delicious foods from cuisines from across the globe. One day we might be developing a recipe for Moroccan-style couscous, and the next we might be tasting several variations of classic lasagna. Every day is different, and that keeps things fresh and exciting.\u003c/p>\n\u003cp>While we get to sample a lot of different types of food during the recipe development process, we also must eat a \u003cem>lot \u003c/em>of everything we cook in order to zero in on the best possible version of a given recipe. Curious to know just how much I eat at work, I decided to keep a food diary for a week. The answer was—unsurprisingly—a ton.\u003c/p>\n\u003ch2>Monday\u003c/h2>\n\u003cp>I started my day with breakfast, which consisted of four \u003ca href=\"https://www.americastestkitchen.com/recipes/7554-perfect-fried-eggs\" target=\"_blank\" rel=\"noopener\">over-easy eggs\u003c/a> and a cup of \u003ca href=\"https://www.americastestkitchen.com/taste_tests/541-supermarket-green-tea\" target=\"_blank\" rel=\"noopener\">tea\u003c/a>. I prefer \u003ca href=\"https://www.americastestkitchen.com/taste_tests/581-supermarket-medium-roast-coffee\" target=\"_blank\" rel=\"noopener\">coffee\u003c/a>, but I’d taken a break for the week. I was feeling good. I was working at my desk on this particular day, so no recipe development for me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First up were some just-out-of-the oven biscuits made for our upcoming book, \u003ca href=\"https://www.amazon.com/Food-Processor-Perfection-Amazing-Powerful/dp/1940352908?tag=akoarticle-20\" target=\"_blank\" rel=\"noopener\">\u003cstrong>\u003cem>Food Processor Perfection\u003c/em>\u003c/strong>\u003c/a>. A call came through on the intercom letting us know what book the tasting was for, and what recipe we were about to taste. With a little \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1619-supermarket-honey\" target=\"_blank\" rel=\"noopener\">honey\u003c/a> (or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/230-raspberry-preserves\" target=\"_blank\" rel=\"noopener\">jam\u003c/a> or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/548-unsalted-butter\" target=\"_blank\" rel=\"noopener\">butter\u003c/a>), the biscuits were irresistible. I ate three.\u003c/p>\n\u003cp>Some time passed as I was working and we got a call for a tasting for another book we’re developing, \u003ca href=\"https://www.amazon.com/Complete-Make-Ahead-Cookbook-Appetizers-Desserts-500/dp/1940352886/?tag=akoarticle-20\" target=\"_blank\" rel=\"noopener\">\u003cstrong>\u003cem>The Complete Make-Ahead Cookbook\u003c/em>\u003c/strong>\u003c/a>. A team member had mushroom and barley stew ready for tasting. This was a fresh version—we like to taste a freshly prepared version of a recipe first to hammer out any kinks like flavor, texture, sauciness, etc., and then we test how making it ahead affects the recipe. We’ll often then conduct a side-by-side tasting of a freshly made version and one made the day before, two days before, three days before, or frozen. This particular tasting was a little too dry to be called a stew—it was more of a rich barley salad with tender mushrooms. The flavors were fantastic, but it wouldn’t fit in the \u003ca href=\"https://www.americastestkitchen.com/recipes/browse/soups\" target=\"_blank\" rel=\"noopener\">soups and stews\u003cstrong> \u003c/strong>\u003c/a>chapter unless we changed it drastically. At that point it’s up to the editors to move it to another chapter, or cut it from the book entirely.\u003c/p>\n\u003cp>Another call: butternut squash puree for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. Delicious—hard to go wrong with a simple, yet flavorful, recipe.\u003c/p>\n\u003cp>Lunch time came and went, and I was too full to even notice.\u003c/p>\n\u003cp>Pasta bake with broccoli rabe for \u003cstrong>\u003cem>Make-Ahead \u003c/em>\u003c/strong>came next. While pasta bakes are not my thing, this was very tasty. The pasta was not completely blown out, albeit a little soft, and the broccoli rabe was just tender, but very bitter (as is expected). The chicken was overcooked and the pasta was not saucy enough. The recipe would need some more testing before it made it into the pages of the book.\u003c/p>\n\u003cp>At about 3:00 p.m. we got another call: \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=apple+pie\" target=\"_blank\" rel=\"noopener\">apple\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pumpkin+pie\" target=\"_blank\" rel=\"noopener\">pumpkin pie\u003c/a> (two of each pie) for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. We compared from-frozen apple and from-frozen pumpkin pies to their fresh counterparts. We thought the fresh were better, but the frozen pies were also up to snuff.\u003c/p>\n\u003cp>Back at my desk, I was contemplating whether I would eat any dinner that night when another call came in. More pasta bake with broccoli rabe! The chicken was overcooked again, so we opted to take it out and sub in sausage. Cooking it less wasn’t an option as the pasta and broccoli rabe would be too firm. Pre-cooking the pasta or broccoli rabe longer was an option, but more fussy and the recipe would not line up with other pasta bakes in the book. The sauciness was nice; the flavors were rich and deep. A lot of food, but just another Monday in the test kitchen.\u003c/p>\n\u003cfigure id=\"attachment_124263\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg\">\u003cimg class=\"size-full wp-image-124263\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taco dip, anyone? \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tuesday\u003c/h2>\n\u003cp>I started the day with a large bowl of Frosted Mini-Wheats with milk, and a cup of tea, before getting to work in the kitchen.\u003c/p>\n\u003cp>At about 10:00 a.m., the Tastings and Testings team were testing watermelon slicers, so there were a lot of watermelon pieces up for grabs. I grabbed a large bowl—it was very good watermelon for that late in the season.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.cookscountry.com/\" target=\"_blank\" rel=\"noopener\">\u003cem>\u003cstrong>Cook’s Country\u003c/strong>\u003c/em>\u003c/a> team was practicing their recipes for the filming of the 2017 television season in the kitchen. There were some extra \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1695-supermarket-parmesan\" target=\"_blank\" rel=\"noopener\">parmesan\u003c/a>-cheese-crusted potatoes; I hovered by the tasting until it was okay to take one. I then took numbers two, three, and four.\u003c/p>\n\u003cp>Lunch time came and there was a call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=chili\" target=\"_blank\" rel=\"noopener\">chili\u003c/a> times two. We tasted fresh chili and day-old chili—not surprisingly, the day-old was a little better! The meat was slightly more tender and the flavors had more time to meld, adding depth.\u003c/p>\n\u003cp>Once we finished the chili, another team member had a tasting: pumpkin pie! Classic and super tasty, and the crust was still crunchy—nothing to change.\u003c/p>\n\u003cp>Next up was a call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: day-old roasted poblano soup. Everything about the soup was great—the corn was still toothsome, and the poblanos had not become slimy, but were still tender and potent. It’s a warm, slightly spiced, lean soup. Perfect for any season.\u003c/p>\n\u003cp>Another \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> call. This time we ate baked pasta with sausage and broccoli rabe. The broccoli rabe was super bitter—it was blanched instead of cooked in the pasta bake from raw. We liked the change from chicken to sausage.\u003c/p>\n\u003cp>Now it was my turn to force a bunch of team members to eat. I was testing a recipe for baked pasta with corn and tomatoes for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>. We ate it fresh—instead of day-old—the first time around. It was a little dry, and there was corn cooked with cream and pureed that resulted in an unappetizing pulp in the pasta. We wanted more tomatoes, which were delicious and balanced the richness of the cream with their tart bites. We decided taking out the laborious step of pureeing the corn would make the recipe easier. To keep the sauce flavorful, I’d instead cook the corn kernels in the cream briefly. We also decided I should add additional broth, double the amount of tomatoes, and double the amount of thyme. It seemed like a lot of big changes, but the recipe was close. Once we’re tweaking a little bit of flavor or adding a bit of this or subtracting a bit of that, that usually means the recipe is almost finished.\u003c/p>\n\u003ch2>Wednesday\u003c/h2>\n\u003cp>Lawman Johnson, one of my team members who is working on a different book—our upcoming \u003cem>\u003cstrong>Complete\u003c/strong>\u003c/em> \u003cstrong>\u003cem>Slow Cooker\u003c/em>\u003c/strong> book—made a heaping plate of steak and eggs for breakfast that was too much for him. I happily accepted half before heading into the kitchen.\u003c/p>\n\u003cp>The first call of the day was for day-old \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=tomato+soup\" target=\"_blank\" rel=\"noopener\">tomato soup\u003c/a>. It tasted great, as expected.\u003c/p>\n\u003cp>I made the second call of the day: garden vegetable pasta sauce. It was a little too loose—the sauce did not cling to the pasta. We liked the tomatoes, but thought we wanted some that didn’t completely break down. I headed back to the kitchen to make some tweaks.\u003c/p>\n\u003cp>The photo team put some \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pizza\" target=\"_blank\" rel=\"noopener\">pizza\u003c/a> onto the counter for anyone to eat. I made sure to grab a slice; it wasn’t long before the cutting board was picked clean.\u003c/p>\n\u003cp>The next call was for another soup: roasted poblano, two days old. Still good!\u003c/p>\n\u003cp>My next attempt at garden vegetable pasta sauce went a little better. The sauce was deeply flavored, but reserving some tomatoes to add in later meant less of them broke down which meant the sauce was less clingy to the pasta. We thought the amount of sauce was right, however, which means I was correct with the amount of vegetable broth I took out of the recipe. The bell peppers, carrots, and zucchini were all perfectly cooked and were a good size for eating with pasta. Umami-rich porcini mushrooms added good depth without making the sauce “mushroomy.” Someone suggested adding in cremini mushrooms instead, but we thought it might not work for a garden vegetable soup because you can’t really grow your own mushrooms. Sticking with porcinis, what I consider a pantry staple, seemed like the best route.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> biscotti was next up. It had the right consistency, texture, and flavor. I wish, pretentiously, I had had a little cappuccino to go with it. I grabbed a cup of tea, but it wasn’t the same.\u003c/p>\n\u003cp>The final call was for truffles (the \u003ca href=\"https://www.americastestkitchen.com/taste_tests/597-dark-chocolate\" target=\"_blank\" rel=\"noopener\">chocolate\u003c/a> kind) from the \u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> book—not a bad way to end the day. I smuggled some home to my wife.\u003c/p>\n\u003cfigure id=\"attachment_124262\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg\">\u003cimg class=\"size-full wp-image-124262\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here, I call my fellow book team members to come taste a plate of lamb meatballs. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Thursday\u003c/h2>\n\u003cp>I ate leftover biscuits for breakfast with a cup of tea. I’d barely settled in before there was a call for roasted poblano soup. It was three days old and it was still great!\u003c/p>\n\u003cp>The next tasting was for my garden vegetable pasta sauce, which I’d made the day before and refrigerated. It reheated without complication. We really thought the zucchini would be overcooked if reheated, but it wasn’t. People wanted me to grate parmesan and serve it with the pasta—cheese makes everything better.\u003c/p>\n\u003cp>The next call was for pesto pasta this time. One day-old, one fresh. The fresh version looked better, but they tasted exactly the same. When this is the case, there’s nothing left to do but continue tasting the dish day after day.\u003c/p>\n\u003cp>Then came another tomato soup tasting—it stores well, I think this was its third day in the fridge.\u003c/p>\n\u003cp>A call for a salad recipe for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book came through next! I was happy because it seemed like this might be a healthy day in the test kitchen. It was for Caesar salad. Not the most vegetable forward salad—but it was a salad nevertheless, and anchovies are healthy, right? Anyway, the dressing was two days old and the fish taste was getting stronger. Stirring in lemon juice helped dramatically. Croutons were tooth crackingly hard—it’s something we’d need to figure out.\u003c/p>\n\u003cp>A call for a farro salad for the \u003cem>\u003cstrong>Make-Ahead\u003c/strong>\u003c/em> book came next. It was tasty, but the dressing became muted the longer it sat. We decided we should reserve some dressing for stirring into the salad when we wanted to taste it next, rather than dumping it all in at the beginning. We’d try that next.\u003c/p>\n\u003cp>The Tastings and Testings team were tasting more watermelons, so there were more watermelon cubes. I think I ate more than a watermelon’s worth.\u003c/p>\n\u003cp>The photo team then dropped some Beef Wellington off on the space on the counter where we put food that is up for grabs. It was incredible. I went back for seconds. And thirds.\u003c/p>\n\u003cp>Then came a baked pasta call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: baked ziti with mushrooms. It was flavorful, but we wanted it to be saucier. There was too much cream in it; it seemed too rich. We ate it again a little bit later. It seemed to us like it should be a weeknight dinner if it could be made that fast—that’s always a good sign. It was very flavorful the second time around. I had seconds, as did everyone else.\u003c/p>\n\u003cfigure id=\"attachment_124261\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg\">\u003cimg class=\"size-full wp-image-124261\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Though I had a rough idea of the amount of food I eat each week in the test kitchen, keeping a diary brought it all into sharp focus. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Friday\u003c/h2>\n\u003cp>Breakfast was an overpriced chocolate croissant from the bakery next to my home. I ate it with a cup of tea.\u003c/p>\n\u003cp>The first call of the day was for biscuits from the \u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> book. They were perfect—I stashed a few away to take home to my wife. After a couple minutes, I ate two more. It seemed I’d be taking less home to my wife.\u003c/p>\n\u003cp>The \u003cstrong>\u003cem>Cook’s Country\u003c/em>\u003c/strong> team was testing their TV recipes again. This time it was fried peach hand pie. Spectacular.\u003c/p>\n\u003cp>Next up: pesto pasta for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. It was the same story as the day before: the flavor was great, but the fresh one looked brighter green than the multi-day-old one. Again, it was still tasty and acceptable.\u003c/p>\n\u003cp>The test cooks working on the soup chapter for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> then called for four soups. First was a roasted red pepper soup. It was great—absolutely one of my favorite soups (and I'm not just saying that because it's a make-ahead adaptation of a recipe I created for the \u003ca href=\"https://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">\u003cem>\u003cstrong>Complete Mediterranean\u003c/strong>\u003c/em>\u003c/a> book). Because of the bulgur, the day-old version was not as good—the bulgur absorbed too much liquid, got too big, and got too mushy. The solution was to keep the bulgur out and stir it in when reheating the soup. I took an extra bowl to snack on later.\u003c/p>\n\u003cp>The next soup was fish stew. It was a bit seafood-y—the fish flavor was getting stronger, but all the vegetables and flavors held up after a day. I asked if we could serve it with lemon wedges.\u003c/p>\n\u003cp>The next soup was \u003cem>posole\u003c/em>, a Mexican soup that often features hominy, which is \u003ca href=\"http://www.cooksscience.com/articles/feature/transforming-corn/\" target=\"_blank\" rel=\"noopener\">nixtamalized corn\u003c/a> (or corn treated with lye or slaked lime). Hominy is essentially corn kernels without their shell, and they puff up like popcorn when cooked. The soup was great—one of my favorites.\u003c/p>\n\u003cp>The final soup of the tasting was chickpea and escarole soup. It was the first time I’d tasted it, and it was very good. The chickpeas held up, the escarole added a pleasant bitterness, and the broth was very flavorful. A well-rounded soup.\u003c/p>\n\u003cp>I held a tasting next for my garden vegetable pasta again. This time we were tasting a from-frozen version. It did not go well. Somehow the zucchini was both mushy and chewy. (Guess you can’t freeze this one.) We decided we’d test a four day-old version the following Monday. (Update: It went so well, I secretly high-fived myself in my head.)\u003c/p>\n\u003cp>Later, a call for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> salad chapter came through: \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1517-canned-white-beans\" target=\"_blank\" rel=\"noopener\">cannellini bean\u003c/a> salad with sherry vinegar and red peppers. Very flavorful. The beans were tender and rich with an acidic dressing—it was very pleasant. The day-old version needed a bit more sherry vinegar added in.\u003c/p>\n\u003cp>The \u003cem>\u003cstrong>Cook’s Country\u003c/strong>\u003c/em> team left some unguarded pulled pork tacos in the kitchen. As I passed the tacos, I caught eyes with Steve Klise, one of the test kitchen’s staff photographers—we both snuck a taco or two.\u003c/p>\n\u003cp>We noticed the \u003cstrong>\u003cem>Cook’s Country\u003c/em>\u003c/strong> team was busy tasting flank steak tacos, so we hovered around until their tasting was over. There was plenty left over. Another taco down the hatch. Both the tacos were fantastic. Which was better you ask? Two different beasts, my friend, but they were both perfect in their own right.\u003c/p>\n\u003cp>Another salad for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: lentil salad with \u003ca href=\"https://www.americastestkitchen.com/taste_tests/514-feta-cheese\" target=\"_blank\" rel=\"noopener\">\u003cstrong>feta\u003c/strong>\u003c/a> and herbs. This one was exquisite. Rich, tender lentils, topped with briny feta, and covered in a fresh, herby vinaigrette. I definitely grabbed a pint container to take some home.\u003c/p>\n\u003cp>Later, a nectarine and blackberry tart appeared on the counter. I wasn’t sure where it came from, but it didn’t matter. The slice I grabbed was bigger than my plate. I ate it like a big slice of pizza.\u003c/p>\n\u003cp>I made the last call of the week for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: defrosted mushroom bolognese heated up and tossed with pasta. It was exactly the same as fresh—no textural or flavor differences. Success! Finally, it was time to clean up and head home for the weekend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.americastestkitchen.com/articles/440-what-does-a-test-cook-eat-all-day\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124260/what-does-a-test-cook-eat-all-day-anyway","authors":["byline_bayareabites_124260"],"categories":["bayareabites_1516","bayareabites_63","bayareabites_588"],"tags":["bayareabites_12147","bayareabites_14758","bayareabites_16044"],"featImg":"bayareabites_124264","label":"bayareabites"},"bayareabites_113492":{"type":"posts","id":"bayareabites_113492","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113492","score":null,"sort":[1478282352000]},"guestAuthors":[],"slug":"meet-your-favorite-cookbook-authors-at-a-literary-feast","title":"Meet Your Favorite Cookbook Authors at A Literary Feast","publishDate":1478282352,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>All your favorite cookbook authors up close and personal, in one place! That's the promise of \u003ca href=\"http://www.lesdamessf.org/event-2288124\" target=\"_blank\">A Literary Feast\u003c/a>, the Bay Area cookbook-signing party that the San Francisco chapter of \u003ca href=\"http://www.lesdamessf.org/\" target=\"_blank\">Les Dames d'Escoffier\u003c/a> is throwing inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building \u003c/a> on Sunday, November 13, from 3-6pm. \u003c/p>\n\u003cp>According to the organization, the members of Les Dames d'Escoffier's San Francisco chapter are particularly literary--and successful. The prolific writer-chefs of our city (and its environs) have produced more best-selling, award-winning cookbooks than the Boston, New York, and Washington, D.C. chapters combined. Not that we're surprised, of course; the Bay Area has always been an intensely \u003ca href=\"http://www.sfgate.com/entertainment/books/item/Bay-Area-Literary-Map-23355.php/wrap-raf\" target=\"_blank\">literary place,\u003c/a> a vibrant home for readers and writers alike, whose voracious appetite for prose, poetry, essays, memoir, and more is matched only by a passion for food and cookbooks, and the chefs and cookbook writers who pen them. \u003c/p>\n\u003cp>We love to eat, and we love to read, and we love to eat while hanging out with writers, talking about food and writing. Many of my favorite cookbooks' recipes are annotated with handwritten notes, from questions I've asked our local authors during book signings or cooking demonstrations; it's easy to forget how privileged we are to have so many excellent chefs and authors on hand here as we do. At this event, all of these activities will be encouraged, as many of the cookbook authors on hand will also be handing out tastes of their favorite (or at least most easily served and transportable) signature dishes, as well as selling and signing their books. \u003c/p>\n\u003cp>Since publishing is a fickle business, and bookstores have finite shelf space, the siren call of the newest and latest can push even popular authors' backlists off the shelves. Once they've been marked down or remaindered, old titles can disappear too fast, like the airy pouf of a soufflé, never to be seen again--a sad happening for completists and collectors, or just those of us who fell in love with a recipe or two but delayed buying the book until it was too late. Since authors, at least those with garages or extra closet space, tend to hang on to their past work, this event may be a chance to finally track down some of your favorite writers' hard-to-find earlier books--and get them personally signed, too. \u003c/p>\n\u003cp>Who will be there? It's a who's who of a generation of well-known Bay Area writers, including Georgeanne Brennan, Joyce Goldstein, Dorie Greenspan, Paula Wolfert, forager Connie Green, Sunset Magazine's Margo True, Cowgirl Creamery's Sue Conley and Peggy Smith, Tanya Holland of Brown Sugar Kitchen, chocolatier Amy Guittard, and some two dozen more, including KQED's own Leslie Sbrocco, host of \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please!\u003c/a> and \u003ca href=\"https://ww2.kqed.org/food/series/taste-this/\" target=\"_blank\">Taste This\u003c/a>, and the author of \u003cem>The Simple and Savvy Wine Guide\u003c/em> and \u003cem>Wine for Women.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The ticket fee ($10 in advance through \u003ca href=\"http://www.cellarpass.com/a-literary-feast-tickets-1801\" target=\"_blank\">Cellarpass\u003c/a>, $12 at the door) covers entrance to the event and tastes from many of the authors. If you're a woman in the culinary world, and you haven't heard of \u003ca href=\"http://www.lesdamessf.org/\" target=\"_blank\">Les Dames d'Escoffier-San Francisco\u003c/a> (LDE-SF), you should: the Bay Area's busy chapter has roughly 100 members, with a mission of \"education, advocacy, and philanthropy\" in support of women striving for leadership--whether as chefs, teachers, managers, writers, or entrepreneurs--in the food, beverage, and hospitality industries. (Membership in the San Francisco chapter, like all LDE chapters, is by invitation.) \u003c/p>\n\u003cp>Ticket sales will go towards LDE-SF's Culinary Scholarship Fund, which \"provides deserving female culinary students with funding to enrich their education in the culinary world,\" according to the organization. A portion of the proceeds will also go to support \u003ca href=\"http://www.gardenproject.org\" target=\"_blank\">The Garden Project\u003c/a>, a nonprofit working with high school students and at-risk youth to provide environmentally-based work training and life skills through its Earth Stewards program; the organization also runs a farm in conjunction with prisoners at the San Francisco County Jail's San Bruno Complex. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, stop by on Sunday, November 13, and get your holiday shopping done, and pick up some holiday cooking tips while you're at it. \u003c/p>\n\n","blocks":[],"excerpt":"Meet Joyce Goldstein, Dorie Greenspan, Leslie Sbrocco and others at A Literary Feast cookbook-signing on Nov 13. ","status":"publish","parent":0,"modified":1478308051,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":704},"headData":{"title":"Meet Your Favorite Cookbook Authors at A Literary Feast | KQED","description":"Meet Joyce Goldstein, Dorie Greenspan, Leslie Sbrocco and others at A Literary Feast cookbook-signing on Nov 13. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Meet Your Favorite Cookbook Authors at A Literary Feast","datePublished":"2016-11-04T17:59:12.000Z","dateModified":"2016-11-05T01:07:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113492 http://ww2.kqed.org/bayareabites/?p=113492","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/04/meet-your-favorite-cookbook-authors-at-a-literary-feast/","disqusTitle":"Meet Your Favorite Cookbook Authors at A Literary Feast","source":"Events","sourceUrl":"https://ww2.kqed.org/bayareabites/category/events/","path":"/bayareabites/113492/meet-your-favorite-cookbook-authors-at-a-literary-feast","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>All your favorite cookbook authors up close and personal, in one place! That's the promise of \u003ca href=\"http://www.lesdamessf.org/event-2288124\" target=\"_blank\">A Literary Feast\u003c/a>, the Bay Area cookbook-signing party that the San Francisco chapter of \u003ca href=\"http://www.lesdamessf.org/\" target=\"_blank\">Les Dames d'Escoffier\u003c/a> is throwing inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building \u003c/a> on Sunday, November 13, from 3-6pm. \u003c/p>\n\u003cp>According to the organization, the members of Les Dames d'Escoffier's San Francisco chapter are particularly literary--and successful. The prolific writer-chefs of our city (and its environs) have produced more best-selling, award-winning cookbooks than the Boston, New York, and Washington, D.C. chapters combined. Not that we're surprised, of course; the Bay Area has always been an intensely \u003ca href=\"http://www.sfgate.com/entertainment/books/item/Bay-Area-Literary-Map-23355.php/wrap-raf\" target=\"_blank\">literary place,\u003c/a> a vibrant home for readers and writers alike, whose voracious appetite for prose, poetry, essays, memoir, and more is matched only by a passion for food and cookbooks, and the chefs and cookbook writers who pen them. \u003c/p>\n\u003cp>We love to eat, and we love to read, and we love to eat while hanging out with writers, talking about food and writing. Many of my favorite cookbooks' recipes are annotated with handwritten notes, from questions I've asked our local authors during book signings or cooking demonstrations; it's easy to forget how privileged we are to have so many excellent chefs and authors on hand here as we do. At this event, all of these activities will be encouraged, as many of the cookbook authors on hand will also be handing out tastes of their favorite (or at least most easily served and transportable) signature dishes, as well as selling and signing their books. \u003c/p>\n\u003cp>Since publishing is a fickle business, and bookstores have finite shelf space, the siren call of the newest and latest can push even popular authors' backlists off the shelves. Once they've been marked down or remaindered, old titles can disappear too fast, like the airy pouf of a soufflé, never to be seen again--a sad happening for completists and collectors, or just those of us who fell in love with a recipe or two but delayed buying the book until it was too late. Since authors, at least those with garages or extra closet space, tend to hang on to their past work, this event may be a chance to finally track down some of your favorite writers' hard-to-find earlier books--and get them personally signed, too. \u003c/p>\n\u003cp>Who will be there? It's a who's who of a generation of well-known Bay Area writers, including Georgeanne Brennan, Joyce Goldstein, Dorie Greenspan, Paula Wolfert, forager Connie Green, Sunset Magazine's Margo True, Cowgirl Creamery's Sue Conley and Peggy Smith, Tanya Holland of Brown Sugar Kitchen, chocolatier Amy Guittard, and some two dozen more, including KQED's own Leslie Sbrocco, host of \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please!\u003c/a> and \u003ca href=\"https://ww2.kqed.org/food/series/taste-this/\" target=\"_blank\">Taste This\u003c/a>, and the author of \u003cem>The Simple and Savvy Wine Guide\u003c/em> and \u003cem>Wine for Women.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The ticket fee ($10 in advance through \u003ca href=\"http://www.cellarpass.com/a-literary-feast-tickets-1801\" target=\"_blank\">Cellarpass\u003c/a>, $12 at the door) covers entrance to the event and tastes from many of the authors. If you're a woman in the culinary world, and you haven't heard of \u003ca href=\"http://www.lesdamessf.org/\" target=\"_blank\">Les Dames d'Escoffier-San Francisco\u003c/a> (LDE-SF), you should: the Bay Area's busy chapter has roughly 100 members, with a mission of \"education, advocacy, and philanthropy\" in support of women striving for leadership--whether as chefs, teachers, managers, writers, or entrepreneurs--in the food, beverage, and hospitality industries. (Membership in the San Francisco chapter, like all LDE chapters, is by invitation.) \u003c/p>\n\u003cp>Ticket sales will go towards LDE-SF's Culinary Scholarship Fund, which \"provides deserving female culinary students with funding to enrich their education in the culinary world,\" according to the organization. A portion of the proceeds will also go to support \u003ca href=\"http://www.gardenproject.org\" target=\"_blank\">The Garden Project\u003c/a>, a nonprofit working with high school students and at-risk youth to provide environmentally-based work training and life skills through its Earth Stewards program; the organization also runs a farm in conjunction with prisoners at the San Francisco County Jail's San Bruno Complex. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, stop by on Sunday, November 13, and get your holiday shopping done, and pick up some holiday cooking tips while you're at it. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113492/meet-your-favorite-cookbook-authors-at-a-literary-feast","authors":["5038"],"categories":["bayareabites_109","bayareabites_2254","bayareabites_588","bayareabites_50","bayareabites_90"],"tags":["bayareabites_15678","bayareabites_14758","bayareabites_4153","bayareabites_8555"],"featImg":"bayareabites_113522","label":"source_bayareabites_113492"},"bayareabites_75055":{"type":"posts","id":"bayareabites_75055","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75055","score":null,"sort":[1387302471000]},"guestAuthors":[],"slug":"holiday-cookbook-gift-guide-how-to-match-the-perfect-gift-to-just-the-right-gift-ee","title":"Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee ","publishDate":1387302471,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Lots of beautiful cookbooks from Bay Area restaurants, chefs, and writers are gracing our shelves this year. But how to match the perfect gift to just the right gift-ee? We've paired our favorite food and wine books with those most likely to appreciate them. And remember the great benefit of giving cookbooks: anyone to whom you give one of these great books should feel compelled to cook from it for you at least once. \u003c/p>\n\u003ch3>The Fancy Diners Who Actually Use Their Kitchen\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743973/kqedorg-20\">\u003cstrong>Manresa: An Edible Reflection\u003c/strong>\u003c/a> by David Kinch\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714865907/kqedorg-20\">\u003cstrong>Coi: Stories and Recipes\u003c/strong>\u003c/a> by Daniel Patterson\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Manresa600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Manresa600.jpg\" alt=\"Manresa: An Edible Reflection by David Kinch\" width=\"300\" class=\"aligncenter size-full wp-image-75178\">\u003c/a>\u003c/p>\n\u003cp>Perhaps (lucky you!) these are your in-laws or longtime family friends, these well-heeled folks who have actually, gracefully, splattered their copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579651267/kqedorg-20\">The French Laundry Cookbook\u003c/a> with use. Want to keep getting invited to their wonderful dinner parties? Splurge on a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743973/kqedorg-20\">Manresa: An Edible Reflection\u003c/a>, by chef David Kinch. This is a big, show-stopping doorstopper of a book, with 300+ pages lavishly illustrated with gorgeous photos by Eric Wolfinger. The recipes are accompanied by Kinch's thoughts on the hyper-seasonal, hyper-local (the restaurant has its own dedicated micro-farm) cuisine he's been turning out since 2002 at his renowned Los Gatos restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/COI-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/COI-600.jpg\" alt=\"Coi: Stories and Recipes by Daniel Patterson\" width=\"300\" class=\"aligncenter size-full wp-image-75175\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Or are your recipients strictly city people? Instead of sending them down to the peninsula, wrap up the elegant \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714865907/kqedorg-20\">Coi: Stories and Recipes\u003c/a> by Daniel Patterson. Unlike most chefs, who rely on professional co-authors to shape their stories into evocative (or at least serviceable) prose, Patterson wrote his own text (and recipes), so nothing gets in the way of his strong personality and vision as he delves into the philosophies at work in his North Beach restaurant. The recipes, such as they are, are essays in themselves, densely written in small-font corona type alongside detailed origin stories by Patterson. Each recipe is scaled to precise tasting-menu size, with no corners cut for sous-chef-deprived home cooks; just making the restaurant's cultured butter takes more than a dozen steps and the better part of a week. Still, if your friends or family like a challenge in the kitchen, it doesn't get more sensual-cerebral than this. \u003c/p>\n\u003ch3>The Cheese Heads\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452111634/kqedorg-20\">\u003cstrong>Cowgirl Creamery Cooks\u003c/strong>\u003c/a> by Sue Conley and Peggy Smith\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks600.jpg\" alt=\"Cowgirl Creamery Cooks by Sue Conley and Peggy Smith\" width=\"300\" class=\"aligncenter size-full wp-image-75177\">\u003c/a>\u003c/p>\n\u003cp>Something old, something new, something goat, something blue: For those who just can't get enough of that wonderful stuff, the top contender for dairy lovers is, of course, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452111634/kqedorg-20\">Cowgirl Creamery Cooks\u003c/a>. Owners Peggy Smith and Sue Conley tell their inspiring story of how a couple of Berkeley chefs (Smith at Chez Panisse, Conley at Bette's Oceanview Diner) ended up as the doyennes of Northern California cheese, making their own award-winning cheeses while spreading the good word about the culinary artisans and dairy farmers of West Marin and beyond. It includes a comprehensive set of recipes, many inspired by the menu at Sidekick, their Ferry Building prepared-foods counter, covering everything from egg creams and frosty flavored milks to cheese plates, cheese pairings and condiments, salads, sandwiches, and all manner of gooey, cheesy delights like crunchy Fricos (\u003cem>recipe below\u003c/em>), Smokey Blue and Bacon Souffle, and Three-Cheese Lasagna with Mushrooms and Spinach. (For more on the book, check out Brie Mazurek's \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/03/cheese-pioneers-an-interview-with-cowgirl-creamery-about-their-first-book-cowgirl-creamery-cooks/\"> CUESA interview with Sue Conley\u003c/a>.) \u003c/p>\n\u003ch3>The Pinterest-ing Cook\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654673/kqedorg-20\">\u003cstrong>One Good Dish\u003c/strong>\u003c/a> by David Tanis\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/One-Good-Dish600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/One-Good-Dish600.jpg\" alt=\"One Good Dish by David Tanis\" width=\"300\" class=\"aligncenter size-full wp-image-75195\">\u003c/a>\u003c/p>\n\u003cp>Your niece is just out of college and IKEA-furnishing her first apartment. She loves to Instagram, she loves to pin, and she wants her food to look just as good as it tastes, but she's still figuring out her way around the kitchen. Any of Ina Gartner's easy, reliable books might feed her and her friends well, but for the hip young things among us, Ina is the mom jeans of cookbook authors. Show her you're still the cool aunt or uncle with \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654673/kqedorg-20\">One Good Dish\u003c/a> by David Tanis. Here are appealingly simple recipes with plenty of casual style but no fuss, showing there's no need to spend a whole paycheck just to get a shareable dinner on the table. \u003c/p>\n\u003ch3>The Bake Sale Baker\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113831/kqedorg-20\">\u003cstrong>The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery\u003c/strong>\u003c/a> by Karen Mitchell and Sarah Mitchell Hansen with Rick Rodgers\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Model-Bakery600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Model-Bakery600.jpg\" alt=\"The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery by Karen Mitchell and Sarah Mitchell Hansen with Rick Rodgers\" width=\"300\" class=\"aligncenter size-full wp-image-75179\">\u003c/a>\u003c/p>\n\u003cp>For longtime fans of Napa's Model Bakery, the recipe for their signature English muffins--so fat! so fluffy!--alone would be worth the price. But this bright, cheery baking book includes recipes for 74 more all-American favorites, starting the day off right with Cranberry-Buttermilk Scones, carroty-coconutty Morning Glory Muffins, cinnamon-sugar Morning Buns, and almond-crunchy Bear Claws, then moving on to Red Velvet Cupcakes, Carmelita Bars, triple-decker Chocolate Mousse Cake, Peach Streusel Pie, and more. (Lots of useful holiday recipes, too, from Festive Sugar Cookies, Gingerbread Cookies, Gingerbread Houses, and a chocolate-and-coffee Buche de Noel.) Prolific cookbook author Rick Rodgers provides easy-to-follow, well-tested translations of the bakery's recipes for home cooks, while mother-daughter owners Karen Mitchell and Sarah Mitchell Hansen describe how they turned this historic bakery into a much-loved destination for locals and visitors alike. \u003c/p>\n\u003ch3>The Chocolate Chemist\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579655114/kqedorg-20\">\u003cstrong>Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate\u003c/strong>\u003c/a> by Alice Medrich\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Seriously-Bitter-Sweet600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Seriously-Bitter-Sweet600.jpg\" alt=\"Seriously Bitter Sweet: The Ultimate Dessert Maker’s Guide to Chocolate by Alice Medrich\" width=\"300\" class=\"aligncenter size-full wp-image-75194\">\u003c/a>\u003c/p>\n\u003cp>62 percent. 70 percent. 82 percent. Now that nearly all high-end (and plenty of supermarket) brands of eating and baking chocolate are labeled with their percentage of cocoa solids, home bakers can increasingly bake with the precision of professional pastry chefs. Alice Medrich, the Bay Area's longtime queen of chocolate, has thoroughly revised and updated her 2003 classic \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579651607/kqedorg-20\">Bittersweet: Recipes and Tales from a Life in Chocolate\u003c/a> to reflect the changes in today's chocolate. Explaining how the chemistry of different chocolate percentages can affect finished recipes, Medrich takes the guesswork out of chocolate dessert-making and ensures top-quality results every time. Plus, she doesn't subscribe to darker-is-better snobbery; instead, you'll find plenty of recipes working with good quality milk and even white chocolate here. \u003c/p>\n\u003ch3>The Grain Brain\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">\u003cstrong>Tartine Book No. 3\u003c/strong>\u003c/a> by Chad Robertson\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Tartine-Book600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Tartine-Book600.jpg\" alt=\"Tartine Book No. 3 by Chad Robertson\" width=\"300\" class=\"aligncenter size-full wp-image-75180\">\u003c/a>\u003c/p>\n\u003cp>Do you even have to ask? For the bread baking geek in your life, this holiday season is just a countdown to the publishing date of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a>, Chad Robertson's follow-up to his exquisitely detailed, method-driven \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\"> Tartine Bread\u003c/a>. Like so many of his chef compatriots, Robertson has moved beyond French culinary influences, heading north to discover the dark, cold-weather grains and baking traditions in Germany and Scandinavia. Subtitled \u003cem>Modern Ancient Classic Whole\u003c/em>, this book goes funky and deep with recipes for dense loaves based not just on whole grain flours but on sprouted whole grains and seeds as well as cooked-grain porridges. Next year's must-have party snack? Robertson's stunning homemade crispbreads, whose doughs are flavored with whole herbs and spices then thinned through a pasta machine to great stained-glass effect.\u003c/p>\n\u003cp>While this isn't a gluten-free book (Robertson uses plenty of rye and barley), it does cover a lot of interesting grains, including emmer, kamut, einkorn, and spelt (all precursors to modern wheat strains) to inspire those looking to bake with options beyond standard supermarket flours. The book isn't limited to breads and crackers, either; there are a number of surprising, inventive sweets, including Salted Chocolate-Rye Cookies, Barley-Walnut-Fig Cookies, Bohemian Apple Layer Cake, Lemon-Poppy Seed Kefir Pound Cake, and even whole-grain versions of classic French pastries like palmiers, pithiviers, sables, and eclairs. \u003c/p>\n\u003ch3>The DIY Carnivore\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743434/kqedorg-20\">\u003cstrong>In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods\u003c/strong>\u003c/a> by Taylor Boetticher and Toponia Miller \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Boet_In-the-Charcuterie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Boet_In-the-Charcuterie.jpg\" alt=\"In The Charcuterie: The Fatted Calf’s Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods by Taylor Boetticher and Toponia Miller\" width=\"300\" class=\"aligncenter size-full wp-image-75173\">\u003c/a>\u003c/p>\n\u003cp>Happily, sourcing locally pastured, humanely raised meats isn't difficult in the Bay Area anymore. Now, your kitchen table bragging rights come from what you can do with these well-bred meats. Husband and wife team Taylor Boetticher and Toponia Miller of the Fatted Calf share their secrets for (safely) making delicious charcuterie at home, along with a delectable number of dolled-up, rolled-up, flavored-up roasted, grilled, and braised meat dishes. Salt, spices, care, pork fat, and time will get you through most of the recipes in this book. (For more on the book, check out Kate Williams' \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/the-fatted-calfs-new-cookbook-brings-charcuterie-favorites-into-your-kitchen/\">Bay Area Bites interview with Boetticher and Miller\u003c/a>.) \u003c/p>\n\u003ch3>The Wine Locavore\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743000/kqedorg-20\">\u003cstrong>The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste\u003c/strong>\u003c/a> by Jon Bonne \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Bonn_New-CA-Wine600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Bonn_New-CA-Wine600.jpg\" alt=\"The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste by Jon Bonne\" width=\"300\" class=\"aligncenter size-full wp-image-75174\">\u003c/a>\u003c/p>\n\u003cp>San Francisco Chronicle wine writer Jon Bonne explores the new world of California winemaking, talking to a current crop of winemakers who are more interested in making balanced, restrained, and food-friendly wines than high-alcohol, big-fruit Cabs and Chards that made California a player on the international wine scene in past years. Using offbeat varietals and, often, more natural techniques, these growers and winemakers are opening up California wines to a new generation, and Bonne is a staunch advocate with a clear, well-informed style that's accessible to both interested drinkers and dedicated collectors. (For more on the book, check out \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/28/beyond-the-fruit-bomb-the-new-california-wine-by-jon-bonne/\">Rachael Myrow’s interview with Jon Bonne\u003c/a>.)\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Cheese Fricos\u003c/h3>\n\u003cp>\u003cem>Excerpted from Cowgirl Creamery Cooks by Sue Conley and Peggy Smith (Chronicle Books). Copyright © 2013.\u003c/em>\u003c/p>\n\u003cp>Traditional fricos are thin, crisp disks formed from small mounds of grated Parmesan, but you can make fricos from most hard-aged grating cheeses. Some folks like to add flour or spices to fricos, but we don’t. We think the best fricos are made simply of cheese and used as a crispy finish to a salad or a bowl of polenta. It’s easiest to make fricos in your oven using parchment paper or a silicone baking sheet as the liner for a metal baking sheet.\u003c/p>\n\u003cfigure id=\"attachment_75176\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks_Cheese-Fricos600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks_Cheese-Fricos600.jpg\" alt=\"Cheese Fricos. Photo: Hirsheimer & Hamilton\" width=\"400\" class=\"size-full wp-image-75176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Fricos. Photo: Hirsheimer & Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 16 fricos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 ounces (115 gms) Parmesan cheese, grated (or any hard grating cheese)\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F.\u003c/li>\n\u003cli>Line a baking sheet with parchment paper or a silicone baking sheet. Use a tablespoon to measure a spoonful of the grated cheese. With your fingers, shape the cheese into mounds, arranged about 4 in/10 cm apart.\u003c/li>\n\u003cli>Bake just until the fricos begin to color, turning golden brown, 2 to 4 minutes. It’s easy to burn them, so as soon as you notice them darken and smell their fragrance, take them out of the oven. Let them cool on the baking sheet for 3 minutes and then use a metal spatula to transfer the fricos to a wire rack to cool completely.\u003c/li>\n\u003cli>If you like, you can make these up to 2 days ahead. Store them in an airtight container in a cool, dark spot with wax paper between them so they don’t stick together.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Warm Mocha Tart\u003c/h3>\n\u003cp>\u003cem>Excerpted from Seriously Bitter Sweet by Alice Medrich (Artisan Books). Copyright © 2013.\u003c/em>\u003c/p>\n\u003cp>Two weeks of nonstop shortbread testing produced an unorthodox surprise: perfect shortbread made with melted butter. That shortbread became an exquisitely crunchy and flavorful base for lemon bars, a crust for cheesecake, and, ultimately, my favorite sweet tart crust. I even bake brownie batter on top of it. This remarkable crust barely shrinks in the pan, so there is no need to weight or even prick it before baking. To ensure that the bottom remains crunchy, bake the crust fully, to a deep golden brown, before pouring in the filling.\u003c/p>\n\u003cp>At the same time I was playing with the new tart crust, I was experimenting with different cocoas, tasting and comparing natural and Dutch-process in all kinds of recipes. Voilà, rich warm cocoa custard in the simplest crust. \u003c/p>\n\u003cfigure id=\"attachment_75181\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Warm-Mocha-Tart1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Warm-Mocha-Tart1000.jpg\" alt=\"Warm Mocha Tart. Photo: Deborah Jones\" width=\"1000\" height=\"784\" class=\"size-full wp-image-75181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warm Mocha Tart. Photo: Deborah Jones\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 tart, serves 8 to 10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Special Equipment\u003c/strong>\u003cbr>\n9 1/2-inch fluted tart pan with a removable bottom\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>For the Crust\u003c/em>\n\u003cli>7 tablespoons (100 grams) unsalted butter, melted\u003c/li>\n\u003cli>1/4 cup (50 grams) sugar\u003c/li>\n\u003cli>1/8 teaspoon salt\u003c/li>\n\u003cli>3/4 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1 cup (130 grams) all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the Filling\u003c/em>\n\u003cli>3 tablespoons (45 grams) unsalted butter, cut into chunks\u003c/li>\n\u003cli>1/2 cup (100 grams) sugar\u003c/li>\n\u003cli>1/4 cup (25 grams) premium unsweetened cocoa powder (natural or Dutch-process) (\u003cem>see Chocolate Note\u003c/em>)\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1 1/4 teaspoons instant espresso powder (such as Medaglia d’Oro), or 1½ teaspoons instant coffee powder or crystals\u003c/li>\n\u003cli>1/2 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position a rack in the lower third of the oven and preheat the oven to 350°F.\u003c/li>\n\u003cli>To make the tart crust: Mix the butter, sugar, salt, and vanilla in a medium bowl. Add the flour and mix just until well blended. Don’t worry if the dough seems too soft. Press all of the dough very thinly and evenly into the bottom and up the sides of the tart pan.\u003c/li>\n\u003cli>Bake for 20 to 25 minutes, or until the crust is a deep golden brown.\u003c/li>\n\u003cli>Meanwhile, make the filling: Place the butter, sugar, cocoa powder, and cream in a medium saucepan and cook over medium heat, stirring, until the mixture is blended and smooth and begins to simmer around the edges. Remove from the heat and stir in the espresso powder and vanilla.\u003c/li>\n\u003cli>Just before the crust is ready, whisk the egg thoroughly into the hot chocolate mixture.\u003c/li>\n\u003cli>Pour the filling into the hot crust and turn off the oven. Leave the tart in the oven until it quivers like tender Jell-O in the center when the pan is nudged, 10 to 12 minutes. Cool on a rack.\u003c/li>\n\u003cli>Serve the tart warm or at room temperature.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Variation\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Espresso Walnut Tart:\u003c/strong> The same tart in a walnut cookie crust produces a subtler but still delicious effect. You could also make it with toasted skinned hazelnuts—then I would omit the espresso powder. \u003c/p>\n\u003cp>Reduce the butter to 6 tablespoons (85 grams) and add 2 teaspoons brandy and 1 teaspoon instant espresso powder (or a heaping teaspoon instant coffee powder or crystals) with the sugar, salt, and vanilla. In a food processor, pulverize 1/3 cup (35 grams) walnut pieces with 3/4 cup (105 grams) flour until fine. Substitute this mixture for the flour. Proceed as directed.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Chocolate Note:\u003c/strong>\u003cbr>\nEither natural or Dutch-process cocoa works well here. The former has a livelier, more complex, fruity flavor, while the latter has a cozy old-fashioned flavor reminiscent of chocolate pudding. You choose.\u003c/p>\n\n","blocks":[],"excerpt":"How to match this season's best cookbooks with the special friends and family on your gift list? Our holiday cookbook guide offers the most mouthwatering books from the Bay Area's favorite food and wine writers. Includes recipes for Parmesan Fricos and Warm Mocha Tart. ","status":"publish","parent":0,"modified":1387395864,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":44,"wordCount":2429},"headData":{"title":"Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee | KQED","description":"How to match this season's best cookbooks with the special friends and family on your gift list? Our holiday cookbook guide offers the most mouthwatering books from the Bay Area's favorite food and wine writers. Includes recipes for Parmesan Fricos and Warm Mocha Tart. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee ","datePublished":"2013-12-17T17:47:51.000Z","dateModified":"2013-12-18T19:44:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"75055 http://blogs.kqed.org/bayareabites/?p=75055","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/17/holiday-cookbook-gift-guide-how-to-match-the-perfect-gift-to-just-the-right-gift-ee/","disqusTitle":"Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee ","path":"/bayareabites/75055/holiday-cookbook-gift-guide-how-to-match-the-perfect-gift-to-just-the-right-gift-ee","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lots of beautiful cookbooks from Bay Area restaurants, chefs, and writers are gracing our shelves this year. But how to match the perfect gift to just the right gift-ee? We've paired our favorite food and wine books with those most likely to appreciate them. And remember the great benefit of giving cookbooks: anyone to whom you give one of these great books should feel compelled to cook from it for you at least once. \u003c/p>\n\u003ch3>The Fancy Diners Who Actually Use Their Kitchen\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743973/kqedorg-20\">\u003cstrong>Manresa: An Edible Reflection\u003c/strong>\u003c/a> by David Kinch\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714865907/kqedorg-20\">\u003cstrong>Coi: Stories and Recipes\u003c/strong>\u003c/a> by Daniel Patterson\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Manresa600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Manresa600.jpg\" alt=\"Manresa: An Edible Reflection by David Kinch\" width=\"300\" class=\"aligncenter size-full wp-image-75178\">\u003c/a>\u003c/p>\n\u003cp>Perhaps (lucky you!) these are your in-laws or longtime family friends, these well-heeled folks who have actually, gracefully, splattered their copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579651267/kqedorg-20\">The French Laundry Cookbook\u003c/a> with use. Want to keep getting invited to their wonderful dinner parties? Splurge on a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743973/kqedorg-20\">Manresa: An Edible Reflection\u003c/a>, by chef David Kinch. This is a big, show-stopping doorstopper of a book, with 300+ pages lavishly illustrated with gorgeous photos by Eric Wolfinger. The recipes are accompanied by Kinch's thoughts on the hyper-seasonal, hyper-local (the restaurant has its own dedicated micro-farm) cuisine he's been turning out since 2002 at his renowned Los Gatos restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/COI-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/COI-600.jpg\" alt=\"Coi: Stories and Recipes by Daniel Patterson\" width=\"300\" class=\"aligncenter size-full wp-image-75175\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Or are your recipients strictly city people? Instead of sending them down to the peninsula, wrap up the elegant \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714865907/kqedorg-20\">Coi: Stories and Recipes\u003c/a> by Daniel Patterson. Unlike most chefs, who rely on professional co-authors to shape their stories into evocative (or at least serviceable) prose, Patterson wrote his own text (and recipes), so nothing gets in the way of his strong personality and vision as he delves into the philosophies at work in his North Beach restaurant. The recipes, such as they are, are essays in themselves, densely written in small-font corona type alongside detailed origin stories by Patterson. Each recipe is scaled to precise tasting-menu size, with no corners cut for sous-chef-deprived home cooks; just making the restaurant's cultured butter takes more than a dozen steps and the better part of a week. Still, if your friends or family like a challenge in the kitchen, it doesn't get more sensual-cerebral than this. \u003c/p>\n\u003ch3>The Cheese Heads\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452111634/kqedorg-20\">\u003cstrong>Cowgirl Creamery Cooks\u003c/strong>\u003c/a> by Sue Conley and Peggy Smith\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks600.jpg\" alt=\"Cowgirl Creamery Cooks by Sue Conley and Peggy Smith\" width=\"300\" class=\"aligncenter size-full wp-image-75177\">\u003c/a>\u003c/p>\n\u003cp>Something old, something new, something goat, something blue: For those who just can't get enough of that wonderful stuff, the top contender for dairy lovers is, of course, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452111634/kqedorg-20\">Cowgirl Creamery Cooks\u003c/a>. Owners Peggy Smith and Sue Conley tell their inspiring story of how a couple of Berkeley chefs (Smith at Chez Panisse, Conley at Bette's Oceanview Diner) ended up as the doyennes of Northern California cheese, making their own award-winning cheeses while spreading the good word about the culinary artisans and dairy farmers of West Marin and beyond. It includes a comprehensive set of recipes, many inspired by the menu at Sidekick, their Ferry Building prepared-foods counter, covering everything from egg creams and frosty flavored milks to cheese plates, cheese pairings and condiments, salads, sandwiches, and all manner of gooey, cheesy delights like crunchy Fricos (\u003cem>recipe below\u003c/em>), Smokey Blue and Bacon Souffle, and Three-Cheese Lasagna with Mushrooms and Spinach. (For more on the book, check out Brie Mazurek's \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/03/cheese-pioneers-an-interview-with-cowgirl-creamery-about-their-first-book-cowgirl-creamery-cooks/\"> CUESA interview with Sue Conley\u003c/a>.) \u003c/p>\n\u003ch3>The Pinterest-ing Cook\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654673/kqedorg-20\">\u003cstrong>One Good Dish\u003c/strong>\u003c/a> by David Tanis\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/One-Good-Dish600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/One-Good-Dish600.jpg\" alt=\"One Good Dish by David Tanis\" width=\"300\" class=\"aligncenter size-full wp-image-75195\">\u003c/a>\u003c/p>\n\u003cp>Your niece is just out of college and IKEA-furnishing her first apartment. She loves to Instagram, she loves to pin, and she wants her food to look just as good as it tastes, but she's still figuring out her way around the kitchen. Any of Ina Gartner's easy, reliable books might feed her and her friends well, but for the hip young things among us, Ina is the mom jeans of cookbook authors. Show her you're still the cool aunt or uncle with \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654673/kqedorg-20\">One Good Dish\u003c/a> by David Tanis. Here are appealingly simple recipes with plenty of casual style but no fuss, showing there's no need to spend a whole paycheck just to get a shareable dinner on the table. \u003c/p>\n\u003ch3>The Bake Sale Baker\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113831/kqedorg-20\">\u003cstrong>The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery\u003c/strong>\u003c/a> by Karen Mitchell and Sarah Mitchell Hansen with Rick Rodgers\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Model-Bakery600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Model-Bakery600.jpg\" alt=\"The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery by Karen Mitchell and Sarah Mitchell Hansen with Rick Rodgers\" width=\"300\" class=\"aligncenter size-full wp-image-75179\">\u003c/a>\u003c/p>\n\u003cp>For longtime fans of Napa's Model Bakery, the recipe for their signature English muffins--so fat! so fluffy!--alone would be worth the price. But this bright, cheery baking book includes recipes for 74 more all-American favorites, starting the day off right with Cranberry-Buttermilk Scones, carroty-coconutty Morning Glory Muffins, cinnamon-sugar Morning Buns, and almond-crunchy Bear Claws, then moving on to Red Velvet Cupcakes, Carmelita Bars, triple-decker Chocolate Mousse Cake, Peach Streusel Pie, and more. (Lots of useful holiday recipes, too, from Festive Sugar Cookies, Gingerbread Cookies, Gingerbread Houses, and a chocolate-and-coffee Buche de Noel.) Prolific cookbook author Rick Rodgers provides easy-to-follow, well-tested translations of the bakery's recipes for home cooks, while mother-daughter owners Karen Mitchell and Sarah Mitchell Hansen describe how they turned this historic bakery into a much-loved destination for locals and visitors alike. \u003c/p>\n\u003ch3>The Chocolate Chemist\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579655114/kqedorg-20\">\u003cstrong>Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate\u003c/strong>\u003c/a> by Alice Medrich\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Seriously-Bitter-Sweet600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Seriously-Bitter-Sweet600.jpg\" alt=\"Seriously Bitter Sweet: The Ultimate Dessert Maker’s Guide to Chocolate by Alice Medrich\" width=\"300\" class=\"aligncenter size-full wp-image-75194\">\u003c/a>\u003c/p>\n\u003cp>62 percent. 70 percent. 82 percent. Now that nearly all high-end (and plenty of supermarket) brands of eating and baking chocolate are labeled with their percentage of cocoa solids, home bakers can increasingly bake with the precision of professional pastry chefs. Alice Medrich, the Bay Area's longtime queen of chocolate, has thoroughly revised and updated her 2003 classic \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579651607/kqedorg-20\">Bittersweet: Recipes and Tales from a Life in Chocolate\u003c/a> to reflect the changes in today's chocolate. Explaining how the chemistry of different chocolate percentages can affect finished recipes, Medrich takes the guesswork out of chocolate dessert-making and ensures top-quality results every time. Plus, she doesn't subscribe to darker-is-better snobbery; instead, you'll find plenty of recipes working with good quality milk and even white chocolate here. \u003c/p>\n\u003ch3>The Grain Brain\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">\u003cstrong>Tartine Book No. 3\u003c/strong>\u003c/a> by Chad Robertson\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Tartine-Book600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Tartine-Book600.jpg\" alt=\"Tartine Book No. 3 by Chad Robertson\" width=\"300\" class=\"aligncenter size-full wp-image-75180\">\u003c/a>\u003c/p>\n\u003cp>Do you even have to ask? For the bread baking geek in your life, this holiday season is just a countdown to the publishing date of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a>, Chad Robertson's follow-up to his exquisitely detailed, method-driven \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\"> Tartine Bread\u003c/a>. Like so many of his chef compatriots, Robertson has moved beyond French culinary influences, heading north to discover the dark, cold-weather grains and baking traditions in Germany and Scandinavia. Subtitled \u003cem>Modern Ancient Classic Whole\u003c/em>, this book goes funky and deep with recipes for dense loaves based not just on whole grain flours but on sprouted whole grains and seeds as well as cooked-grain porridges. Next year's must-have party snack? Robertson's stunning homemade crispbreads, whose doughs are flavored with whole herbs and spices then thinned through a pasta machine to great stained-glass effect.\u003c/p>\n\u003cp>While this isn't a gluten-free book (Robertson uses plenty of rye and barley), it does cover a lot of interesting grains, including emmer, kamut, einkorn, and spelt (all precursors to modern wheat strains) to inspire those looking to bake with options beyond standard supermarket flours. The book isn't limited to breads and crackers, either; there are a number of surprising, inventive sweets, including Salted Chocolate-Rye Cookies, Barley-Walnut-Fig Cookies, Bohemian Apple Layer Cake, Lemon-Poppy Seed Kefir Pound Cake, and even whole-grain versions of classic French pastries like palmiers, pithiviers, sables, and eclairs. \u003c/p>\n\u003ch3>The DIY Carnivore\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743434/kqedorg-20\">\u003cstrong>In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods\u003c/strong>\u003c/a> by Taylor Boetticher and Toponia Miller \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Boet_In-the-Charcuterie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Boet_In-the-Charcuterie.jpg\" alt=\"In The Charcuterie: The Fatted Calf’s Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods by Taylor Boetticher and Toponia Miller\" width=\"300\" class=\"aligncenter size-full wp-image-75173\">\u003c/a>\u003c/p>\n\u003cp>Happily, sourcing locally pastured, humanely raised meats isn't difficult in the Bay Area anymore. Now, your kitchen table bragging rights come from what you can do with these well-bred meats. Husband and wife team Taylor Boetticher and Toponia Miller of the Fatted Calf share their secrets for (safely) making delicious charcuterie at home, along with a delectable number of dolled-up, rolled-up, flavored-up roasted, grilled, and braised meat dishes. Salt, spices, care, pork fat, and time will get you through most of the recipes in this book. (For more on the book, check out Kate Williams' \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/the-fatted-calfs-new-cookbook-brings-charcuterie-favorites-into-your-kitchen/\">Bay Area Bites interview with Boetticher and Miller\u003c/a>.) \u003c/p>\n\u003ch3>The Wine Locavore\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743000/kqedorg-20\">\u003cstrong>The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste\u003c/strong>\u003c/a> by Jon Bonne \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Bonn_New-CA-Wine600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Bonn_New-CA-Wine600.jpg\" alt=\"The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste by Jon Bonne\" width=\"300\" class=\"aligncenter size-full wp-image-75174\">\u003c/a>\u003c/p>\n\u003cp>San Francisco Chronicle wine writer Jon Bonne explores the new world of California winemaking, talking to a current crop of winemakers who are more interested in making balanced, restrained, and food-friendly wines than high-alcohol, big-fruit Cabs and Chards that made California a player on the international wine scene in past years. Using offbeat varietals and, often, more natural techniques, these growers and winemakers are opening up California wines to a new generation, and Bonne is a staunch advocate with a clear, well-informed style that's accessible to both interested drinkers and dedicated collectors. (For more on the book, check out \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/28/beyond-the-fruit-bomb-the-new-california-wine-by-jon-bonne/\">Rachael Myrow’s interview with Jon Bonne\u003c/a>.)\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Cheese Fricos\u003c/h3>\n\u003cp>\u003cem>Excerpted from Cowgirl Creamery Cooks by Sue Conley and Peggy Smith (Chronicle Books). Copyright © 2013.\u003c/em>\u003c/p>\n\u003cp>Traditional fricos are thin, crisp disks formed from small mounds of grated Parmesan, but you can make fricos from most hard-aged grating cheeses. Some folks like to add flour or spices to fricos, but we don’t. We think the best fricos are made simply of cheese and used as a crispy finish to a salad or a bowl of polenta. It’s easiest to make fricos in your oven using parchment paper or a silicone baking sheet as the liner for a metal baking sheet.\u003c/p>\n\u003cfigure id=\"attachment_75176\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks_Cheese-Fricos600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks_Cheese-Fricos600.jpg\" alt=\"Cheese Fricos. Photo: Hirsheimer & Hamilton\" width=\"400\" class=\"size-full wp-image-75176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Fricos. Photo: Hirsheimer & Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 16 fricos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 ounces (115 gms) Parmesan cheese, grated (or any hard grating cheese)\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F.\u003c/li>\n\u003cli>Line a baking sheet with parchment paper or a silicone baking sheet. Use a tablespoon to measure a spoonful of the grated cheese. With your fingers, shape the cheese into mounds, arranged about 4 in/10 cm apart.\u003c/li>\n\u003cli>Bake just until the fricos begin to color, turning golden brown, 2 to 4 minutes. It’s easy to burn them, so as soon as you notice them darken and smell their fragrance, take them out of the oven. Let them cool on the baking sheet for 3 minutes and then use a metal spatula to transfer the fricos to a wire rack to cool completely.\u003c/li>\n\u003cli>If you like, you can make these up to 2 days ahead. Store them in an airtight container in a cool, dark spot with wax paper between them so they don’t stick together.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Warm Mocha Tart\u003c/h3>\n\u003cp>\u003cem>Excerpted from Seriously Bitter Sweet by Alice Medrich (Artisan Books). Copyright © 2013.\u003c/em>\u003c/p>\n\u003cp>Two weeks of nonstop shortbread testing produced an unorthodox surprise: perfect shortbread made with melted butter. That shortbread became an exquisitely crunchy and flavorful base for lemon bars, a crust for cheesecake, and, ultimately, my favorite sweet tart crust. I even bake brownie batter on top of it. This remarkable crust barely shrinks in the pan, so there is no need to weight or even prick it before baking. To ensure that the bottom remains crunchy, bake the crust fully, to a deep golden brown, before pouring in the filling.\u003c/p>\n\u003cp>At the same time I was playing with the new tart crust, I was experimenting with different cocoas, tasting and comparing natural and Dutch-process in all kinds of recipes. Voilà, rich warm cocoa custard in the simplest crust. \u003c/p>\n\u003cfigure id=\"attachment_75181\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Warm-Mocha-Tart1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Warm-Mocha-Tart1000.jpg\" alt=\"Warm Mocha Tart. Photo: Deborah Jones\" width=\"1000\" height=\"784\" class=\"size-full wp-image-75181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warm Mocha Tart. Photo: Deborah Jones\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 tart, serves 8 to 10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Special Equipment\u003c/strong>\u003cbr>\n9 1/2-inch fluted tart pan with a removable bottom\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>For the Crust\u003c/em>\n\u003cli>7 tablespoons (100 grams) unsalted butter, melted\u003c/li>\n\u003cli>1/4 cup (50 grams) sugar\u003c/li>\n\u003cli>1/8 teaspoon salt\u003c/li>\n\u003cli>3/4 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1 cup (130 grams) all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the Filling\u003c/em>\n\u003cli>3 tablespoons (45 grams) unsalted butter, cut into chunks\u003c/li>\n\u003cli>1/2 cup (100 grams) sugar\u003c/li>\n\u003cli>1/4 cup (25 grams) premium unsweetened cocoa powder (natural or Dutch-process) (\u003cem>see Chocolate Note\u003c/em>)\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1 1/4 teaspoons instant espresso powder (such as Medaglia d’Oro), or 1½ teaspoons instant coffee powder or crystals\u003c/li>\n\u003cli>1/2 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position a rack in the lower third of the oven and preheat the oven to 350°F.\u003c/li>\n\u003cli>To make the tart crust: Mix the butter, sugar, salt, and vanilla in a medium bowl. Add the flour and mix just until well blended. Don’t worry if the dough seems too soft. Press all of the dough very thinly and evenly into the bottom and up the sides of the tart pan.\u003c/li>\n\u003cli>Bake for 20 to 25 minutes, or until the crust is a deep golden brown.\u003c/li>\n\u003cli>Meanwhile, make the filling: Place the butter, sugar, cocoa powder, and cream in a medium saucepan and cook over medium heat, stirring, until the mixture is blended and smooth and begins to simmer around the edges. Remove from the heat and stir in the espresso powder and vanilla.\u003c/li>\n\u003cli>Just before the crust is ready, whisk the egg thoroughly into the hot chocolate mixture.\u003c/li>\n\u003cli>Pour the filling into the hot crust and turn off the oven. Leave the tart in the oven until it quivers like tender Jell-O in the center when the pan is nudged, 10 to 12 minutes. Cool on a rack.\u003c/li>\n\u003cli>Serve the tart warm or at room temperature.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Variation\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Espresso Walnut Tart:\u003c/strong> The same tart in a walnut cookie crust produces a subtler but still delicious effect. You could also make it with toasted skinned hazelnuts—then I would omit the espresso powder. \u003c/p>\n\u003cp>Reduce the butter to 6 tablespoons (85 grams) and add 2 teaspoons brandy and 1 teaspoon instant espresso powder (or a heaping teaspoon instant coffee powder or crystals) with the sugar, salt, and vanilla. In a food processor, pulverize 1/3 cup (35 grams) walnut pieces with 3/4 cup (105 grams) flour until fine. Substitute this mixture for the flour. Proceed as directed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chocolate Note:\u003c/strong>\u003cbr>\nEither natural or Dutch-process cocoa works well here. The former has a livelier, more complex, fruity flavor, while the latter has a cozy old-fashioned flavor reminiscent of chocolate pudding. You choose.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75055/holiday-cookbook-gift-guide-how-to-match-the-perfect-gift-to-just-the-right-gift-ee","authors":["5038"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_188","bayareabites_63","bayareabites_588","bayareabites_2695","bayareabites_1653","bayareabites_119"],"tags":["bayareabites_600","bayareabites_3998","bayareabites_14758","bayareabites_3999","bayareabites_2763","bayareabites_1531","bayareabites_1684","bayareabites_11545","bayareabites_3997","bayareabites_12791","bayareabites_12602"],"featImg":"bayareabites_75205","label":"bayareabites"},"bayareabites_61730":{"type":"posts","id":"bayareabites_61730","meta":{"index":"posts_1591205157","site":"bayareabites","id":"61730","score":null,"sort":[1369071251000]},"guestAuthors":[],"slug":"cheese-books-for-the-curd-nerd","title":"Cheese Books for the Curd Nerd","publishDate":1369071251,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Every aspiring curd nerd yearns to embiggen their knowledge base about the dairy darlings they adore. The most learned way to do this is to consume cheese. Of course, it’s not just as simple as cramming cheese in your craw, but carefully looking at cheese and analyzing its rind and paste. Feeling the texture on your fingers and palate. Examining the wet stone smell of a young goat cheese or noticing how the caramel-brandy aromas of a well-aged Gouda intensify when you crack it under your nose. Of course, there is always the savoring in through taste. \u003c/p>\n\u003cp>However, there are a LOT of cheeses out there and to address that issue there are plenty of books to help you gain a better understanding of them. Below are a few good places to start when it comes to getting your learn on.\u003c/p>\n\u003cfigure id=\"attachment_61733\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/photo-74.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/photo-74-1024x1024.jpg\" alt=\"House of Cheese. Book by Tenaya Darlington\" width=\"500\" class=\"size-large wp-image-61733\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The most innovative cheese catalogue you’ve ever read.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.amazon.com/Di-Bruno-Bros-House-Cheese/dp/0762446048/ref=sr_1_1?s=books&ie=UTF8&qid=1368585776&sr=1-1&keywords=di+bruno+bros.+house+of+cheese+a+guide+to+wedges+recipes+and+pairings\">\u003cstrong>Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>You may know Tenaya Darlington from her blog, \u003ca href=\"http://madamefromageblog.com\">Madame Fromage\u003c/a>, where she looks at all things cheese. Darlington's secret identity is that of a writing professor at Saint Joseph’s University and seasoned journalist. This highly literate skill set is demonstrated through Darlington’s eloquent and quirky descriptions of cheese that are as endearing as they are apropos. \u003c/p>\n\u003cp>Take \u003ca href=\"http://www.cellarsatjasperhill.com/\">Harbison\u003c/a>, for example. It’s a cow’s milk cheese from Vermont made in a Brie-style and wrapped in tree bark. It’s extremely gooey inside and tastes like butter, vanilla, and perhaps a bit of pine. Darlington describe this cheese’s personality as, “A sexy librarian’s cheese -- all horns rims and whispers.” Spanish Leonora, a fine goat cheese with a citrus tang, is considered as, “A head-turning blonde on a lemon cake bender.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Imaginative to say the least, but she goes on to describe the history, culture, and flavor profiles of the cheeses with surprising breadth in brevity. She then offers various matches for a possible cheese plate that go far beyond jam and nuts to options like kiwis, boiled potatoes and cumin seeds, and biscotti. \u003c/p>\n\u003cp>The book is peppered with clever and engaging recipes that are easy to put together. Some recipes utilize the cheeses in the book such as the Swiss Fondue and the Grilled Peaches with Quadrello Di Bufala. Others are designed to be paired with cheeses like the sweet and sour rhubarb refrigerator jam. (Can I get a, “Hell, yes!” up in here?)\u003c/p>\n\u003cp>Each entry is wrapped up with various wine, beer, and spirit pairings that you should truly take to heart. They’re rather clever and sometimes unexpected, which leads to rather jaunty discoveries you’ll be eager to share with friends. \u003c/p>\n\u003cp>The book was written in tandem with the historical and celebrated \u003ca href=\"http://www.dibruno.com/cheese\">Di Bruno Brothers\u003c/a>, whose cheese selection is both glorious and varied. \u003c/p>\n\u003cfigure id=\"attachment_61741\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/photo-73.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/photo-73-1024x1024.jpg\" alt=\"The Cheesemonger's Kitchen\" width=\"500\" class=\"size-large wp-image-61741\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Get in the kitchen and start cooking your cheese!\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.amazon.com/The-Cheesemongers-Kitchen-Celebrating-Recipes/dp/0811877663/ref=sr_1_1?ie=UTF8&qid=1368585749&sr=8-1&keywords=cheesemonger%27s+kitchen\">\u003cstrong>The Cheesemonger’s Kitchen: Celebrating Cheese in 90 Recipes\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Chester Hastings' book came out a year or two ago amid little fanfare or notice, which makes me sad. For any cheese enthusiast this book is a must have. Forget fondue and grilled cheese (though, fear not, there is an excellent Castelmagno and Hazelnut Fondue that doesn’t so much taste like sex, but tastes like great sex where you and your partner both orgasm simultaneously).\u003c/p>\n\u003cp>This book isn’t too in-depth with the cheese education, a few history or tasting lessons here and there but don’t expect a lot of help with your thesis. Instead, Hasting urges you to go out and topple the pillar that cheese so vaingloriously sits on as instructed by hardcore cheese purists. Cheese -- great, artisanal cheese -- can and should be used in the kitchen. \u003c/p>\n\u003cp>Recipes such as zucchini with goat Gouda fritters, golden eggplant with creamy feta and croutons, and lasagna with asparagus and burrata are just some of the awe-inspiring dishes that grace the pages. Salads, fruit, meat, fish, and dessert are all given a fair address in the pages to ensure you do not leave wanting. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Joseph De Leo provides the photography in the book. The images are macro and moody, and tell a country tale of cheeses and dinners both crafted with care. It makes for a rather romantic tale.\u003c/p>\n\n","blocks":[],"excerpt":"Every aspiring curd nerd yearns to embiggen their knowledge base about the dairy darlings they adore. Garrett McCord shares two books that help you gain a broader understanding of cheese and supply you with tasteful cheese-centric recipes. ","status":"publish","parent":0,"modified":1369154029,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":742},"headData":{"title":"Cheese Books for the Curd Nerd | KQED","description":"Every aspiring curd nerd yearns to embiggen their knowledge base about the dairy darlings they adore. Garrett McCord shares two books that help you gain a broader understanding of cheese and supply you with tasteful cheese-centric recipes. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cheese Books for the Curd Nerd","datePublished":"2013-05-20T17:34:11.000Z","dateModified":"2013-05-21T16:33:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"61730 http://blogs.kqed.org/bayareabites/?p=61730","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/20/cheese-books-for-the-curd-nerd/","disqusTitle":"Cheese Books for the Curd Nerd","path":"/bayareabites/61730/cheese-books-for-the-curd-nerd","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every aspiring curd nerd yearns to embiggen their knowledge base about the dairy darlings they adore. The most learned way to do this is to consume cheese. Of course, it’s not just as simple as cramming cheese in your craw, but carefully looking at cheese and analyzing its rind and paste. Feeling the texture on your fingers and palate. Examining the wet stone smell of a young goat cheese or noticing how the caramel-brandy aromas of a well-aged Gouda intensify when you crack it under your nose. Of course, there is always the savoring in through taste. \u003c/p>\n\u003cp>However, there are a LOT of cheeses out there and to address that issue there are plenty of books to help you gain a better understanding of them. Below are a few good places to start when it comes to getting your learn on.\u003c/p>\n\u003cfigure id=\"attachment_61733\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/photo-74.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/photo-74-1024x1024.jpg\" alt=\"House of Cheese. Book by Tenaya Darlington\" width=\"500\" class=\"size-large wp-image-61733\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The most innovative cheese catalogue you’ve ever read.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.amazon.com/Di-Bruno-Bros-House-Cheese/dp/0762446048/ref=sr_1_1?s=books&ie=UTF8&qid=1368585776&sr=1-1&keywords=di+bruno+bros.+house+of+cheese+a+guide+to+wedges+recipes+and+pairings\">\u003cstrong>Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>You may know Tenaya Darlington from her blog, \u003ca href=\"http://madamefromageblog.com\">Madame Fromage\u003c/a>, where she looks at all things cheese. Darlington's secret identity is that of a writing professor at Saint Joseph’s University and seasoned journalist. This highly literate skill set is demonstrated through Darlington’s eloquent and quirky descriptions of cheese that are as endearing as they are apropos. \u003c/p>\n\u003cp>Take \u003ca href=\"http://www.cellarsatjasperhill.com/\">Harbison\u003c/a>, for example. It’s a cow’s milk cheese from Vermont made in a Brie-style and wrapped in tree bark. It’s extremely gooey inside and tastes like butter, vanilla, and perhaps a bit of pine. Darlington describe this cheese’s personality as, “A sexy librarian’s cheese -- all horns rims and whispers.” Spanish Leonora, a fine goat cheese with a citrus tang, is considered as, “A head-turning blonde on a lemon cake bender.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Imaginative to say the least, but she goes on to describe the history, culture, and flavor profiles of the cheeses with surprising breadth in brevity. She then offers various matches for a possible cheese plate that go far beyond jam and nuts to options like kiwis, boiled potatoes and cumin seeds, and biscotti. \u003c/p>\n\u003cp>The book is peppered with clever and engaging recipes that are easy to put together. Some recipes utilize the cheeses in the book such as the Swiss Fondue and the Grilled Peaches with Quadrello Di Bufala. Others are designed to be paired with cheeses like the sweet and sour rhubarb refrigerator jam. (Can I get a, “Hell, yes!” up in here?)\u003c/p>\n\u003cp>Each entry is wrapped up with various wine, beer, and spirit pairings that you should truly take to heart. They’re rather clever and sometimes unexpected, which leads to rather jaunty discoveries you’ll be eager to share with friends. \u003c/p>\n\u003cp>The book was written in tandem with the historical and celebrated \u003ca href=\"http://www.dibruno.com/cheese\">Di Bruno Brothers\u003c/a>, whose cheese selection is both glorious and varied. \u003c/p>\n\u003cfigure id=\"attachment_61741\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/photo-73.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/photo-73-1024x1024.jpg\" alt=\"The Cheesemonger's Kitchen\" width=\"500\" class=\"size-large wp-image-61741\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Get in the kitchen and start cooking your cheese!\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.amazon.com/The-Cheesemongers-Kitchen-Celebrating-Recipes/dp/0811877663/ref=sr_1_1?ie=UTF8&qid=1368585749&sr=8-1&keywords=cheesemonger%27s+kitchen\">\u003cstrong>The Cheesemonger’s Kitchen: Celebrating Cheese in 90 Recipes\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Chester Hastings' book came out a year or two ago amid little fanfare or notice, which makes me sad. For any cheese enthusiast this book is a must have. Forget fondue and grilled cheese (though, fear not, there is an excellent Castelmagno and Hazelnut Fondue that doesn’t so much taste like sex, but tastes like great sex where you and your partner both orgasm simultaneously).\u003c/p>\n\u003cp>This book isn’t too in-depth with the cheese education, a few history or tasting lessons here and there but don’t expect a lot of help with your thesis. Instead, Hasting urges you to go out and topple the pillar that cheese so vaingloriously sits on as instructed by hardcore cheese purists. Cheese -- great, artisanal cheese -- can and should be used in the kitchen. \u003c/p>\n\u003cp>Recipes such as zucchini with goat Gouda fritters, golden eggplant with creamy feta and croutons, and lasagna with asparagus and burrata are just some of the awe-inspiring dishes that grace the pages. Salads, fruit, meat, fish, and dessert are all given a fair address in the pages to ensure you do not leave wanting. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Joseph De Leo provides the photography in the book. The images are macro and moody, and tell a country tale of cheeses and dinners both crafted with care. It makes for a rather romantic tale.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/61730/cheese-books-for-the-curd-nerd","authors":["5433"],"categories":["bayareabites_2254","bayareabites_188","bayareabites_588"],"tags":["bayareabites_14750","bayareabites_11743","bayareabites_11742","bayareabites_14758","bayareabites_11741","bayareabites_11739","bayareabites_11740"],"featImg":"bayareabites_61733","label":"bayareabites"},"bayareabites_57282":{"type":"posts","id":"bayareabites_57282","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57282","score":null,"sort":[1362073384000]},"guestAuthors":[],"slug":"sodium-girl-jessica-goldman-foung-finds-flavor-sans-salt","title":"Sodium Girl Jessica Goldman Foung Finds Flavor Sans Salt","publishDate":1362073384,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_57569\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jessica-Goldman1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jessica-Goldman1000.jpg\" alt=\"Jessica Goldman Foung started eating for health after illness struck. Photo: Norbert von der Groeben, courtesy Stanford Hospital & Clinics\" width=\"1000\" height=\"578\" class=\"size-full wp-image-57569\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jessica Goldman Foung started eating for health after illness struck. Photo: Norbert von der Groeben, courtesy Stanford Hospital & Clinics\u003c/figcaption>\u003c/figure>\n\u003cp>There likely aren't many cookbooks out there that include a nod to the author's kidneys in the acknowledgments. But in Jessica Goldman Foung's \u003ca href=\"http://www.amazon.com/Sodium-Girls-Limitless-Low-Sodium-Cookbook/dp/1118123778\">\u003cem>Sodium Girl's Limitless Low-Sodium Cookbook\u003c/em>\u003c/a>, she not only thanks these vital organs, she does so by name. She calls her kidneys Frank and Stein.\u003c/p>\n\u003cp>Given Goldman Foung's health history -- the woman nearly died during her college years, the result of an aggressive form of lupus attacking her kidneys and brain that required chemotherapy to combat -- her fondness for her resilient kidneys is understandable. \u003c/p>\n\u003cp>At 21, Goldman Foung found herself on dialysis waiting for a transplant. She could have wallowed in the misery of it all, instead she opted to overhaul her diet and began a strict low-sodium, no-salt regimen. With that shift, and in concert with topnotch medical care, her kidneys began regenerating over the course of a year in such a way that not even her doctors at Stanford Hospital could fully explain. Fast forward to today and she's officially been kicked off the kidney transplant list for nine years and has stayed healthy and active through diet and medications alone.\u003c/p>\n\u003cp>Given all she went through -- and learned along the way -- she sought to share her experiences with others who might benefit from a low-sodium way of life. In 2009 she began her blog, \u003ca href=\"http://www.sodiumgirl.com/\">Sodium Girl\u003c/a>, and ever since she's been experimenting with creating tasty favorite foods and comfort fare \u003cem>sans \u003c/em>salt in her kitchen. The self-taught cook champions finding alternative flavors through techniques like smoking and roasting, by drawing on the natural salty taste found in foods like beets and celery and in experimenting with spices. She's also the queen of substitutions to create finger-licking food. Think: molasses for miso, cauliflower for cheese, balsamic blueberry sauce for BBQ sauce, and tamarind paste for soy sauce to create a teriyaki-like alternative. \u003c/p>\n\u003cp>The granddaughter of \u003ca href=\"http://www.goldmanfund.org/html/about/history.html\">philanthropists Richard and Rhoda Goldman\u003c/a> (perhaps best known for the \u003ca href=\"http://www.goldmanprize.org/\">Goldman Environmental Prize\u003c/a>), this bubbly 30-year-old has worked in development for \u003ca href=\"http://www.odcdance.org/\">ODC Dance Company\u003c/a> and is soon to sit on the board of \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a>, where she first had the chance to wax poetic about produce and other wholesome foods for the non-profit's newsletter. The self-described foodlanthropist writes regularly for \u003ca href=\"http://www.ediblesanfrancisco.com/\">\u003cem>Edible San Francisco\u003c/em>\u003c/a> and lives in Noe Valley with her husband and 4-month-old daughter Nomi.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Goldman Foung will talk buffalo wings, pad Thai, and baked macaroni and peas -- all whipped up without the addition of those addictive white crystals, at a reading at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books on March 3\u003c/a>. She'll also hold cooking demonstrations at \u003ca href=\"http://18reasons.org/calendar.php\">18 Reasons on March 4\u003c/a> and \u003ca href=\"http://www.cuesa.org/events/2013/seasonal-cooking-demo-jessica-goldman-foung\">at CUESA on March 30\u003c/a>. Sodium Girl spoke with Bay Area Bites last week and shared recipes from her new book too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Sodium-Girl-Book-Jacket-e1359657421753.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Sodium-Girl-Book-Jacket-e1359657421753.jpg\" alt=\"Sodium Girls Limitless Low-Sodium Cookbook\" width=\"300\" class=\"aligncenter size-full wp-image-57555\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you start your food blog?\u003c/strong>\u003c/p>\n\u003cp>I was trying to figure out what kind of job was going to work for my health and my body. I wanted to be a writer -- I was a creative writing major at Stanford -- but I basically had to start my career from ground zero. The best advice I got at the time was start with a blog and write about what you know, and what I know about is living with lupus and eating a low-sodium diet.\u003c/p>\n\u003cp>One of my first posts -- the \u003ca href=\"http://www.sodiumgirl.com/blackdresstheory/\">black dress theory\u003c/a> uses the analogy that losing salt from your diet is like not having black in your closet. It was the moment when I found my voice. I wanted to talk about a low-sodium life in a way people can relate to. It was a younger, fresher, more positive and playful way to tackle the subject with spirit.\u003c/p>\n\u003cp>Everyone had always told me to write about my experience being sick but I had never found the right vehicle. Food became the perfect way to write about overcoming challenges, making the most of things, and using your hardships to set sail on new adventures. \u003c/p>\n\u003cp>\u003cstrong>Are there many other low-sodium cookbooks?\u003c/strong>\u003c/p>\n\u003cp>There's a good handful but what's missing is the low-sodium cookbook that can be on anyone's shelf that you can share with friends or take out when you're having a dinner party, one that leaves you with the knowledge you can salt-free any recipe and make it work. That's where my cookbook comes in.\u003c/p>\n\u003cp>Low-sodium cooking has been excommunicated from the culinary world because salt has been put on this flavor pedestal. We've got to change that so low sodium is seen more like vegan or gluten-free cooking. It adds to the culinary playbook versus being totally separate from it.\u003c/p>\n\u003cfigure id=\"attachment_57573\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kimchi-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kimchi-burger.jpg\" alt=\"Say what? A kimchi umami burger with no added salt. Photo: Jessica Goldman Foung\" width=\"500\" height=\"355\" class=\"size-full wp-image-57573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Say what? A kimchi umami burger with no added salt. Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did you eat before you got sick?\u003c/strong>\u003c/p>\n\u003cp>I was a junk food eater. I think I would be in big trouble if I hadn't gotten sick because I ate Taco Bell and French fries all the time. I grew up in a family where we used a microwave to steam our vegetables and we ordered out three nights a week; I ate a lot of Chinese food and pizza. I was also a very unadventurous eater: I was mostly just into traditional American comfort fare. \u003c/p>\n\u003cp>\u003cstrong>Do you miss the taste of salt?\u003c/strong>\u003c/p>\n\u003cp>I actually don't even remember it. Some people ask me about salt substitutes but I'm like: 'Why would you even go there?' Salt is almost offensive to my mouth now because it's so strong to me. \u003c/p>\n\u003cp>\u003cstrong>What are some of the myths about low-sodium food that you've dispelled by living without salt?\u003c/strong>\u003c/p>\n\u003cp>Low-sodium food is viewed as dull, boring, time consuming, and costly. Also: No eating out, no eating convenience or comfort foods, nothing canned, and no eating with friends. I discovered that none of those things have to be true. Now, if you just remove salt, a dish is going to be unappealing, because it's just the food you love without salt and that's not going to work. I joke about endangered spices: Because we're so focused on only using salt other spices may become extinct. But celery seed is a great salt replacement, because it has so much natural sodium taste. Curry, cumin, and coriander seed are strong flavors you can use everywhere. I'm having a passionate affair with those three right now. But there are so many spices to play with -- smoked paprika, dill, mace.\u003c/p>\n\u003cfigure id=\"attachment_57578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chix1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chix1000.jpg\" alt=\"Sodium Girl's salt-free version of the classic comfort fare buffalo wings. Photo: Jessica Goldman Foung\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sodium Girl's salt-free version of the classic comfort fare buffalo wings. Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How is it dining around town with your dietary needs?\u003c/strong>\u003c/p>\n\u003cp>San Francisco has been so accommodating. I tell people in situations like mine: Don't be afraid to strike up a relationship. If you have a restaurant you love to go to, call ahead, meet with the manager, and sit down and say: 'Here is what I'm living with, what do you need me to do to make it easier for people? How many days ahead do you need me to call?' If you make relationships you're going to get food cooked the way you need it. And then you don't feel like an outsider anymore; if anything you feel like a VIP diner. I probably get better meals than my friends because they're usually made by the head chef, to order, with so much care.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a> was the first place where I received a salt-free meal that was cooked with as much flair as all the other plates coming out of the kitchen. \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> is down the street from me, so I go maybe twice a month -- frequenting a place definitely helps. The more they cook for me the more adventurous they get. I went to \u003ca href=\"http://www.nojosf.com/\">Nojo\u003c/a>, the Japanense izakaya restaurant, with a last-minute reservation thinking I could get sashimi, which is easy for me. I took one look at the menu and thought there's no way I can eat here I'll just drink my dinner. But the \u003ca href=\"http://www.ediblesanfrancisco.com/?p=4228\">chef Greg Dunmore\u003c/a> circled on the menu what he thought he could do over for me salt- free. I had chicken neck, sautéed chicken liver, and food flavored with his personal stash of special chili peppers. \u003c/p>\n\u003cp>\u003cstrong>Why invite prominent chefs, including \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> (Jardiniere, Mijita Cocina Mexicana), \u003ca href=\"http://www.sfmaverick.com/scott_youkilis.asp\">Scott Youkilis\u003c/a> (Maverick, Hog & Rocks) and \u003ca href=\"http://www.hubertkeller.com/\">Hubert Keller\u003c/a> (Fleur de Lys), to contribute recipes to this book?\u003c/strong>\u003c/p>\n\u003cp>Chefs love to create new tastes and they love a challenge, this is what they do and why they cook. Their contributions are testimony that even top chefs can have fun and hold the salt, in dishes full of flavors, layers, and unexpected combinations.\u003c/p>\n\u003cp>\u003cstrong>Were there any recipe flops that didn't make it into the book?\u003c/strong>\u003c/p>\n\u003cp>The one I wanted in there that didn't make it was pho. I got it right on my first try but didn't write anything down and I wasn't able to replicate it again. I will have a faux pho on my website at some stage.\u003c/p>\n\u003cp>\u003cstrong>What's your day-to-day life like living with lupus?\u003c/strong>\u003c/p>\n\u003cp>I deal with chronic joint pain, chronic fatigue, and I'm immune suppressed, so I don't have a lot of reserves. I also have hypertension from my kidneys. I have to watch my fluid retention and all that fun stuff. And there are lots of aftershocks from chemo. For the most part, though, I'm busier and more active than most people I know. My condition has never stopped me from doing anything I wanted to do, I just have to be creative about it. I'm on a ton of meds and I have to check in with my doctors on a regular basis, but so much less so than when I was younger. When I was writing the book I was like: 'Okay kidneys, don't fail on me now because that would be really bad marketing.' \u003c/p>\n\u003cp>\u003cstrong>Are you always able to remain upbeat in the face of adversity?\u003c/strong>\u003c/p>\n\u003cp>My life before my illness prepared me for when I got sick. I was misdiagnosed with juvenile rheumatoid arthritis, which is what my mom has, so I have this amazing role model of a woman. You would never know she was sick. She's always positive. Her theory is when your life is changed, change your life. When I got sick I had a rule: It was okay to be sad but you couldn't do it in my hospital room. When I shaved my head, I invited friends over and we had drinks and played music. It's not like I don't break down, I do. Having a good three-hour cry is important, and then you eat chocolate and you call it a day. At a certain point it's not useful energy and I have only so much energy.\u003c/p>\n\u003cp>\u003cstrong>Why have you chosen to donate a portion of your book's royalties to \u003ca href=\"http://wholesomewave.org/\">Wholesome Wave\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>Philanthropy has always been a part of my life. I'm a Goldman, I don't usually talk about it much, but I'm embracing it as I get older. I never wanted people to think that I was spoiled or to judge me. I wanted to have a career for myself outside of my family, which is funny because I went into the nonprofit world. But I always wanted to be in a profession where I was giving back. I worked for the \u003ca href=\"http://www.arthritis.org/\">Arthritis Foundation\u003c/a> and ODC, and while health and the arts are really important it never felt like I was touching enough people and having a big enough impact. I watched \u003ca href=\"http://www.sonypictures.com/homevideo/julieandjulia/\">\"Julie & Julia\"\u003c/a> and \"\u003ca href=\"http://www.takepart.com/foodinc\">Food, Inc.\u003c/a>\" on the same day when I was in the middle of funemployment and I realized that food was going to be it for me, that access point that combines social issues, education, the environment, and health.\u003c/p>\n\u003cp>Sustainable agriculture has become my passion and my book talks about using fresh ingredients when so few people have access to good fresh food or the cost is prohibitive. It's a bigger problem than I can solve and not my expertise, so the only way I could write this book and have it sit well with me is to have it help fund people who are addressing the issue of fresh food access for everyone.\u003c/p>\n\u003cfigure id=\"attachment_57576\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad1000.jpg\" alt=\"Fresh food for all: Pickled beet salad Photo: Jessica Goldman Foung\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh food for all: Pickled beet salad Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Is there a takeaway from writing this cookbook you'd like to share with home cooks? \u003c/strong>\u003c/p>\n\u003cp>People freak out when they're cooking a recipe and they don't have an ingredient when that really is the moment when they should jump for joy. Don't have a potato but have an apple? Go for it -- that will automatically change the dish. Enjoy experimenting, don't think recipes are set in stone, and remember that you have creative license when you cook. That's one of my favorite ways to cook: To switch out an ingredient and make it your own, just different enough, say, using fennel instead of celery. It's all good.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>I'm teaching a writing class through continuing education at Stanford in April \u003ca href=\"https://continuingstudies.stanford.edu/courses/course.php?cid=20123_PDV+26\">Writing Through Illness\u003c/a>. I've been very lucky I have this platform where I get to share my experiences and it's so empowering and I think that's why I never see myself as losing out. I gained so much from telling my story. Not everyone realizes they can have that platform. It's a five-week course and at the end we're doing an open mic at the medical school. \u003c/p>\n\u003cp>And I'd really like to write an interactive children's story for kids with kidney disease for while they're in doctors' waiting rooms. I think I'll call it \u003cem>The Adventures of Frank and Stein\u003c/em>. Frank and Stein really need their own book.\u003c/p>\n\u003cfigure id=\"attachment_57581\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bloody-mary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bloody-mary.jpg\" alt=\"Time for a low-sodium Bloody Mary. We thought you'd never ask. Photo: Jessica Goldman Foung\" width=\"500\" height=\"375\" class=\"size-full wp-image-57581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Time for a low-sodium Bloody Mary. We thought you'd never ask. Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Quick Kimchi + Crispy Tofu Salad\u003c/h2>\n\u003cp>Kimchi comes in jars. It’s bright red. It’s salty. It was once just a Korean side dish or topper for steamed rice. But now it can be found in pancakes, on pizzas, and in major grocery store aisles. And while you cannot make an exact replica without the salt—which is an essential part of the fermentation process—you can get close with similarly punchy ingredients like chili oil, nori, vinegar, sugar, garlic, and sesame oil. The cabbage takes at least a day to soak in all the good flavors, so prepare ahead for this salad. The rest is simple and easy to assemble. Oh, and before I forget, don’t skip the crisped tofu. It adds welcome firm bite to the otherwise slick greens.\u003c/p>\n\u003cfigure id=\"attachment_57562\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kimchi-Tofu-Salad600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kimchi-Tofu-Salad600.jpg\" alt=\"Quick Kimchi + Crispy Tofu Salad. Photo: Matt Armendariz\" width=\"400\" class=\"size-full wp-image-57562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quick Kimchi + Crispy Tofu Salad. Photo: Matt Armendariz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 2 to 4\u003c/em>\u003c/p>\n\u003cp>Effort Level: Plan Ahead\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 loosely packed cups chopped savoy or Napa cabbage\u003cbr>\n1⁄2 cup water\u003cbr>\n6 garlic cloves, smashed in a garlic press\u003cbr>\n1⁄2 sheet Pacific nori\u003cbr>\n5 tablespoons sesame oil\u003cbr>\n1⁄4 cup unseasoned rice vinegar\u003cbr>\n2 green onions, thinly sliced (everything but the bulb)\u003cbr>\nJuice of 1⁄2 lime\u003cbr>\n1 teaspoon diced ginger\u003cbr>\n1⁄2 teaspoon granulated white sugar\u003cbr>\n1⁄2 to 1 teaspoon salt-free chili oil\u003cbr>\n2 cups cubed firm tofu, 1⁄2 inch high and 1 inch wide\u003cbr>\n1⁄4 teaspoon ground turmeric\u003cbr>\nToasted white sesame seeds\u003cbr>\nRed chili pepper flakes\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Put the cabbage, water, and the garlic into a pot and bring to a rolling boil over medium heat. Cook until the cabbage is soft and wilted, 8 to 10 minutes. Meanwhile, using scissors, shred the nori into very thin 2-inch strips. Cut until you have about 1⁄2 cup of shredded nori; save any extra.\u003c/p>\n\u003cp>In an airtight container, whisk together 2 tablespoons of the sesame oil, the rice vinegar, nori, three-quarters of the green onions, the lime juice, ginger, sugar, and chili oil.\u003c/p>\n\u003cp>When the cabbage and garlic mixture has cooked, remove the pot from of the heat and drain out any leftover liquid. Transfer the cabbage and garlic to the container with the rice vinegar marinade. Place the lid on top, shake vigorously to coat. Place the tofu, 2 tablespoons of the sesame oil, and the turmeric in another airtight container, and shake it gently to spread the oil and spice. Place the cabbage and tofu containers in the refrigerator and marinate for 24 hours.\u003c/p>\n\u003cp>When you’re close to eating time, heat 1 tablespoon of the sesame oil in a skillet over high heat. Take the cubes of tofu out of their marinade and, working in batches, fry until their skin bubbles and turns golden brown, 3 to 5 minutes. Flip them over, sprinkle some sesame seeds on top, and fry the opposite sides, 3 to 5 minutes more. Repeat until all the tofu cubes are cooked. They are now yellow, crispy, and ready to be eaten.\u003c/p>\n\u003cp>To serve, place a serving of kimchi salad in bowls or on a plate and then layer the tofu on top. Sprinkle with leftover green onion slices, more sesame seeds, and chili pepper fl akes, to taste if desired.\u003c/p>\n\u003cp>\u003cstrong>sodium count:\u003c/strong>\u003cbr>\nSavoy cabbage: 20mg per 1 cup shredded; Cabbage (general variety): 13mg per 1 cup shredded; Tofu: 0 to 10mg depending on brand\u003c/p>\n\u003chr>\n\u003ch2>Recipe: Coconut Dream Bars\u003c/h2>\n\u003cp>This recipe for Dream Bars is from my wonderful grandmother, who I am sure pickpocketed it from someone else. But for the sake of legacy and honor, we will just go ahead and give her full credit.\u003cbr>\nThese brookies (brownie cookies) are good. Really good. They are dense and insanely sweet, and the real surprise comes from the crunchy brown sugar crust (who knew you could make a crust from sugar?) and sweetened, sugar-soaked coconut (who knew coconut could get even tastier?). This is what makes them really addictive. So don’t be embarrassed when you find yourself picking at the caramelized pieces of dream bars that stick to the side of the pan. I do it, too, every time I make them.\u003c/p>\n\u003cp>This dessert is superchewy and it holds up well when given a deep dunk in a glass of coconut milk. To make them, you need only a few bowls, one pan, and 40 minutes of your precious time. So bake up a batch whenever you have a sweet-tooth craving and an hour to spare. And make sure to grab a few for yourself before daring to share with others.\u003c/p>\n\u003cp>To jazz them up, pair the bars with fresh strawberries or raspberries, or even a drizzle of melted dark chocolate on the top, because who says no to melted chocolate? These are sweet dreams come true.\u003c/p>\n\u003cfigure id=\"attachment_57561\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coconut-dream-bars600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coconut-dream-bars600.jpg\" alt=\"Coconut Dream Bars. Photo: Matt Armendariz\" width=\"400\" class=\"size-full wp-image-57561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Dream Bars. Photo: Matt Armendariz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 to 16 bars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup unsweetened shredded coconut\u003cbr>\n1 cup sugar water (1 cup water plus 1 cup granulated white sugar)\u003cbr>\n1 cup plus 2 tablespoons all-purpose flour\u003cbr>\n8 tablespoons (1 stick) unsalted butter, cut into small chunks and softened at room temperature\u003cbr>\n1 1/2 cups packed dark brown sugar\u003cbr>\n2 large eggs, beaten\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n1/2 teaspoons sodium-free baking powder\u003cbr>\nPowdered sugar\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 350°F.\u003c/p>\n\u003cp>Place the coconut into a small bowl, and in a small saucepan, bring the sugar water to a simmer over a medium-low heat. When it begins bubbling, pour the sugar water over the coconut and let it soak for 30 minutes. Drain the coconut from the sugar water.\u003c/p>\n\u003cp>In a separate small bowl, using your fingers to mix 1 cup of the flour, the softened butter cubes, and 1/2 cup of the brown sugar until it forms a crumbly dough. This is your crust.\u003c/p>\n\u003cp>Spread the dough evenly along the bottom of a greased 8 by 8-inch baking pan, using your fingers to press the dough onto the bottom and sides of the pan. Your crust should be about 1/2 inch thick. Place the pan in the oven and bake until the crust is lightly browned, 15 minutes. Remove the pan from the oven and let the crust cool for about 10 minutes.\u003c/p>\n\u003cp>Meanwhile, mix the remaining 1 cup brown sugar, the eggs, vanilla extract, remaining 2 tablespoons flour, the baking powder, and the drained coconut. Pour the mixture evenly over the crust.\u003cbr>\nPlace the dream bars in the oven and bake for 25 minutes. When the top has turned a caramel-brown color and has hardened, remove the bars from the oven, sprinkle with powdered sugar, and serve warm.\u003c/p>\n\u003cp>\u003cstrong>sodium count:\u003c/strong>\u003cbr>\nRaw coconut: 0 to 15mg per 1 cup depending on brand; Eggs: 71mg per large egg\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from\u003c/em> \u003ca href=\"http://www.amazon.com/Sodium-Girls-Limitless-Low-Sodium-Cookbook/dp/1118123778\">\u003cem>Sodium Girl's Limitless Low-Sodium Cookbook\u003c/em>\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The bubbly voice behind the blog Sodium Girl has a new cookbook. Sarah Henry talks with Jessica Goldman Foung about finding flavor outside the salt shaker.","status":"publish","parent":0,"modified":1546982425,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":65,"wordCount":3535},"headData":{"title":"Sodium Girl Jessica Goldman Foung Finds Flavor Sans Salt | KQED","description":"The bubbly voice behind the blog Sodium Girl has a new cookbook. Sarah Henry talks with Jessica Goldman Foung about finding flavor outside the salt shaker.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sodium Girl Jessica Goldman Foung Finds Flavor Sans Salt","datePublished":"2013-02-28T17:43:04.000Z","dateModified":"2019-01-08T21:20:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"57282 http://blogs.kqed.org/bayareabites/?p=57282","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/28/sodium-girl-jessica-goldman-foung-finds-flavor-sans-salt/","disqusTitle":"Sodium Girl Jessica Goldman Foung Finds Flavor Sans Salt","path":"/bayareabites/57282/sodium-girl-jessica-goldman-foung-finds-flavor-sans-salt","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57569\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jessica-Goldman1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jessica-Goldman1000.jpg\" alt=\"Jessica Goldman Foung started eating for health after illness struck. Photo: Norbert von der Groeben, courtesy Stanford Hospital & Clinics\" width=\"1000\" height=\"578\" class=\"size-full wp-image-57569\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jessica Goldman Foung started eating for health after illness struck. Photo: Norbert von der Groeben, courtesy Stanford Hospital & Clinics\u003c/figcaption>\u003c/figure>\n\u003cp>There likely aren't many cookbooks out there that include a nod to the author's kidneys in the acknowledgments. But in Jessica Goldman Foung's \u003ca href=\"http://www.amazon.com/Sodium-Girls-Limitless-Low-Sodium-Cookbook/dp/1118123778\">\u003cem>Sodium Girl's Limitless Low-Sodium Cookbook\u003c/em>\u003c/a>, she not only thanks these vital organs, she does so by name. She calls her kidneys Frank and Stein.\u003c/p>\n\u003cp>Given Goldman Foung's health history -- the woman nearly died during her college years, the result of an aggressive form of lupus attacking her kidneys and brain that required chemotherapy to combat -- her fondness for her resilient kidneys is understandable. \u003c/p>\n\u003cp>At 21, Goldman Foung found herself on dialysis waiting for a transplant. She could have wallowed in the misery of it all, instead she opted to overhaul her diet and began a strict low-sodium, no-salt regimen. With that shift, and in concert with topnotch medical care, her kidneys began regenerating over the course of a year in such a way that not even her doctors at Stanford Hospital could fully explain. Fast forward to today and she's officially been kicked off the kidney transplant list for nine years and has stayed healthy and active through diet and medications alone.\u003c/p>\n\u003cp>Given all she went through -- and learned along the way -- she sought to share her experiences with others who might benefit from a low-sodium way of life. In 2009 she began her blog, \u003ca href=\"http://www.sodiumgirl.com/\">Sodium Girl\u003c/a>, and ever since she's been experimenting with creating tasty favorite foods and comfort fare \u003cem>sans \u003c/em>salt in her kitchen. The self-taught cook champions finding alternative flavors through techniques like smoking and roasting, by drawing on the natural salty taste found in foods like beets and celery and in experimenting with spices. She's also the queen of substitutions to create finger-licking food. Think: molasses for miso, cauliflower for cheese, balsamic blueberry sauce for BBQ sauce, and tamarind paste for soy sauce to create a teriyaki-like alternative. \u003c/p>\n\u003cp>The granddaughter of \u003ca href=\"http://www.goldmanfund.org/html/about/history.html\">philanthropists Richard and Rhoda Goldman\u003c/a> (perhaps best known for the \u003ca href=\"http://www.goldmanprize.org/\">Goldman Environmental Prize\u003c/a>), this bubbly 30-year-old has worked in development for \u003ca href=\"http://www.odcdance.org/\">ODC Dance Company\u003c/a> and is soon to sit on the board of \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a>, where she first had the chance to wax poetic about produce and other wholesome foods for the non-profit's newsletter. The self-described foodlanthropist writes regularly for \u003ca href=\"http://www.ediblesanfrancisco.com/\">\u003cem>Edible San Francisco\u003c/em>\u003c/a> and lives in Noe Valley with her husband and 4-month-old daughter Nomi.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Goldman Foung will talk buffalo wings, pad Thai, and baked macaroni and peas -- all whipped up without the addition of those addictive white crystals, at a reading at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books on March 3\u003c/a>. She'll also hold cooking demonstrations at \u003ca href=\"http://18reasons.org/calendar.php\">18 Reasons on March 4\u003c/a> and \u003ca href=\"http://www.cuesa.org/events/2013/seasonal-cooking-demo-jessica-goldman-foung\">at CUESA on March 30\u003c/a>. Sodium Girl spoke with Bay Area Bites last week and shared recipes from her new book too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Sodium-Girl-Book-Jacket-e1359657421753.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Sodium-Girl-Book-Jacket-e1359657421753.jpg\" alt=\"Sodium Girls Limitless Low-Sodium Cookbook\" width=\"300\" class=\"aligncenter size-full wp-image-57555\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you start your food blog?\u003c/strong>\u003c/p>\n\u003cp>I was trying to figure out what kind of job was going to work for my health and my body. I wanted to be a writer -- I was a creative writing major at Stanford -- but I basically had to start my career from ground zero. The best advice I got at the time was start with a blog and write about what you know, and what I know about is living with lupus and eating a low-sodium diet.\u003c/p>\n\u003cp>One of my first posts -- the \u003ca href=\"http://www.sodiumgirl.com/blackdresstheory/\">black dress theory\u003c/a> uses the analogy that losing salt from your diet is like not having black in your closet. It was the moment when I found my voice. I wanted to talk about a low-sodium life in a way people can relate to. It was a younger, fresher, more positive and playful way to tackle the subject with spirit.\u003c/p>\n\u003cp>Everyone had always told me to write about my experience being sick but I had never found the right vehicle. Food became the perfect way to write about overcoming challenges, making the most of things, and using your hardships to set sail on new adventures. \u003c/p>\n\u003cp>\u003cstrong>Are there many other low-sodium cookbooks?\u003c/strong>\u003c/p>\n\u003cp>There's a good handful but what's missing is the low-sodium cookbook that can be on anyone's shelf that you can share with friends or take out when you're having a dinner party, one that leaves you with the knowledge you can salt-free any recipe and make it work. That's where my cookbook comes in.\u003c/p>\n\u003cp>Low-sodium cooking has been excommunicated from the culinary world because salt has been put on this flavor pedestal. We've got to change that so low sodium is seen more like vegan or gluten-free cooking. It adds to the culinary playbook versus being totally separate from it.\u003c/p>\n\u003cfigure id=\"attachment_57573\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kimchi-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kimchi-burger.jpg\" alt=\"Say what? A kimchi umami burger with no added salt. Photo: Jessica Goldman Foung\" width=\"500\" height=\"355\" class=\"size-full wp-image-57573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Say what? A kimchi umami burger with no added salt. Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did you eat before you got sick?\u003c/strong>\u003c/p>\n\u003cp>I was a junk food eater. I think I would be in big trouble if I hadn't gotten sick because I ate Taco Bell and French fries all the time. I grew up in a family where we used a microwave to steam our vegetables and we ordered out three nights a week; I ate a lot of Chinese food and pizza. I was also a very unadventurous eater: I was mostly just into traditional American comfort fare. \u003c/p>\n\u003cp>\u003cstrong>Do you miss the taste of salt?\u003c/strong>\u003c/p>\n\u003cp>I actually don't even remember it. Some people ask me about salt substitutes but I'm like: 'Why would you even go there?' Salt is almost offensive to my mouth now because it's so strong to me. \u003c/p>\n\u003cp>\u003cstrong>What are some of the myths about low-sodium food that you've dispelled by living without salt?\u003c/strong>\u003c/p>\n\u003cp>Low-sodium food is viewed as dull, boring, time consuming, and costly. Also: No eating out, no eating convenience or comfort foods, nothing canned, and no eating with friends. I discovered that none of those things have to be true. Now, if you just remove salt, a dish is going to be unappealing, because it's just the food you love without salt and that's not going to work. I joke about endangered spices: Because we're so focused on only using salt other spices may become extinct. But celery seed is a great salt replacement, because it has so much natural sodium taste. Curry, cumin, and coriander seed are strong flavors you can use everywhere. I'm having a passionate affair with those three right now. But there are so many spices to play with -- smoked paprika, dill, mace.\u003c/p>\n\u003cfigure id=\"attachment_57578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chix1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chix1000.jpg\" alt=\"Sodium Girl's salt-free version of the classic comfort fare buffalo wings. Photo: Jessica Goldman Foung\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sodium Girl's salt-free version of the classic comfort fare buffalo wings. Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How is it dining around town with your dietary needs?\u003c/strong>\u003c/p>\n\u003cp>San Francisco has been so accommodating. I tell people in situations like mine: Don't be afraid to strike up a relationship. If you have a restaurant you love to go to, call ahead, meet with the manager, and sit down and say: 'Here is what I'm living with, what do you need me to do to make it easier for people? How many days ahead do you need me to call?' If you make relationships you're going to get food cooked the way you need it. And then you don't feel like an outsider anymore; if anything you feel like a VIP diner. I probably get better meals than my friends because they're usually made by the head chef, to order, with so much care.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a> was the first place where I received a salt-free meal that was cooked with as much flair as all the other plates coming out of the kitchen. \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> is down the street from me, so I go maybe twice a month -- frequenting a place definitely helps. The more they cook for me the more adventurous they get. I went to \u003ca href=\"http://www.nojosf.com/\">Nojo\u003c/a>, the Japanense izakaya restaurant, with a last-minute reservation thinking I could get sashimi, which is easy for me. I took one look at the menu and thought there's no way I can eat here I'll just drink my dinner. But the \u003ca href=\"http://www.ediblesanfrancisco.com/?p=4228\">chef Greg Dunmore\u003c/a> circled on the menu what he thought he could do over for me salt- free. I had chicken neck, sautéed chicken liver, and food flavored with his personal stash of special chili peppers. \u003c/p>\n\u003cp>\u003cstrong>Why invite prominent chefs, including \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> (Jardiniere, Mijita Cocina Mexicana), \u003ca href=\"http://www.sfmaverick.com/scott_youkilis.asp\">Scott Youkilis\u003c/a> (Maverick, Hog & Rocks) and \u003ca href=\"http://www.hubertkeller.com/\">Hubert Keller\u003c/a> (Fleur de Lys), to contribute recipes to this book?\u003c/strong>\u003c/p>\n\u003cp>Chefs love to create new tastes and they love a challenge, this is what they do and why they cook. Their contributions are testimony that even top chefs can have fun and hold the salt, in dishes full of flavors, layers, and unexpected combinations.\u003c/p>\n\u003cp>\u003cstrong>Were there any recipe flops that didn't make it into the book?\u003c/strong>\u003c/p>\n\u003cp>The one I wanted in there that didn't make it was pho. I got it right on my first try but didn't write anything down and I wasn't able to replicate it again. I will have a faux pho on my website at some stage.\u003c/p>\n\u003cp>\u003cstrong>What's your day-to-day life like living with lupus?\u003c/strong>\u003c/p>\n\u003cp>I deal with chronic joint pain, chronic fatigue, and I'm immune suppressed, so I don't have a lot of reserves. I also have hypertension from my kidneys. I have to watch my fluid retention and all that fun stuff. And there are lots of aftershocks from chemo. For the most part, though, I'm busier and more active than most people I know. My condition has never stopped me from doing anything I wanted to do, I just have to be creative about it. I'm on a ton of meds and I have to check in with my doctors on a regular basis, but so much less so than when I was younger. When I was writing the book I was like: 'Okay kidneys, don't fail on me now because that would be really bad marketing.' \u003c/p>\n\u003cp>\u003cstrong>Are you always able to remain upbeat in the face of adversity?\u003c/strong>\u003c/p>\n\u003cp>My life before my illness prepared me for when I got sick. I was misdiagnosed with juvenile rheumatoid arthritis, which is what my mom has, so I have this amazing role model of a woman. You would never know she was sick. She's always positive. Her theory is when your life is changed, change your life. When I got sick I had a rule: It was okay to be sad but you couldn't do it in my hospital room. When I shaved my head, I invited friends over and we had drinks and played music. It's not like I don't break down, I do. Having a good three-hour cry is important, and then you eat chocolate and you call it a day. At a certain point it's not useful energy and I have only so much energy.\u003c/p>\n\u003cp>\u003cstrong>Why have you chosen to donate a portion of your book's royalties to \u003ca href=\"http://wholesomewave.org/\">Wholesome Wave\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>Philanthropy has always been a part of my life. I'm a Goldman, I don't usually talk about it much, but I'm embracing it as I get older. I never wanted people to think that I was spoiled or to judge me. I wanted to have a career for myself outside of my family, which is funny because I went into the nonprofit world. But I always wanted to be in a profession where I was giving back. I worked for the \u003ca href=\"http://www.arthritis.org/\">Arthritis Foundation\u003c/a> and ODC, and while health and the arts are really important it never felt like I was touching enough people and having a big enough impact. I watched \u003ca href=\"http://www.sonypictures.com/homevideo/julieandjulia/\">\"Julie & Julia\"\u003c/a> and \"\u003ca href=\"http://www.takepart.com/foodinc\">Food, Inc.\u003c/a>\" on the same day when I was in the middle of funemployment and I realized that food was going to be it for me, that access point that combines social issues, education, the environment, and health.\u003c/p>\n\u003cp>Sustainable agriculture has become my passion and my book talks about using fresh ingredients when so few people have access to good fresh food or the cost is prohibitive. It's a bigger problem than I can solve and not my expertise, so the only way I could write this book and have it sit well with me is to have it help fund people who are addressing the issue of fresh food access for everyone.\u003c/p>\n\u003cfigure id=\"attachment_57576\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad1000.jpg\" alt=\"Fresh food for all: Pickled beet salad Photo: Jessica Goldman Foung\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh food for all: Pickled beet salad Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Is there a takeaway from writing this cookbook you'd like to share with home cooks? \u003c/strong>\u003c/p>\n\u003cp>People freak out when they're cooking a recipe and they don't have an ingredient when that really is the moment when they should jump for joy. Don't have a potato but have an apple? Go for it -- that will automatically change the dish. Enjoy experimenting, don't think recipes are set in stone, and remember that you have creative license when you cook. That's one of my favorite ways to cook: To switch out an ingredient and make it your own, just different enough, say, using fennel instead of celery. It's all good.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>I'm teaching a writing class through continuing education at Stanford in April \u003ca href=\"https://continuingstudies.stanford.edu/courses/course.php?cid=20123_PDV+26\">Writing Through Illness\u003c/a>. I've been very lucky I have this platform where I get to share my experiences and it's so empowering and I think that's why I never see myself as losing out. I gained so much from telling my story. Not everyone realizes they can have that platform. It's a five-week course and at the end we're doing an open mic at the medical school. \u003c/p>\n\u003cp>And I'd really like to write an interactive children's story for kids with kidney disease for while they're in doctors' waiting rooms. I think I'll call it \u003cem>The Adventures of Frank and Stein\u003c/em>. Frank and Stein really need their own book.\u003c/p>\n\u003cfigure id=\"attachment_57581\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bloody-mary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bloody-mary.jpg\" alt=\"Time for a low-sodium Bloody Mary. We thought you'd never ask. Photo: Jessica Goldman Foung\" width=\"500\" height=\"375\" class=\"size-full wp-image-57581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Time for a low-sodium Bloody Mary. We thought you'd never ask. Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Quick Kimchi + Crispy Tofu Salad\u003c/h2>\n\u003cp>Kimchi comes in jars. It’s bright red. It’s salty. It was once just a Korean side dish or topper for steamed rice. But now it can be found in pancakes, on pizzas, and in major grocery store aisles. And while you cannot make an exact replica without the salt—which is an essential part of the fermentation process—you can get close with similarly punchy ingredients like chili oil, nori, vinegar, sugar, garlic, and sesame oil. The cabbage takes at least a day to soak in all the good flavors, so prepare ahead for this salad. The rest is simple and easy to assemble. Oh, and before I forget, don’t skip the crisped tofu. It adds welcome firm bite to the otherwise slick greens.\u003c/p>\n\u003cfigure id=\"attachment_57562\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kimchi-Tofu-Salad600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kimchi-Tofu-Salad600.jpg\" alt=\"Quick Kimchi + Crispy Tofu Salad. Photo: Matt Armendariz\" width=\"400\" class=\"size-full wp-image-57562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quick Kimchi + Crispy Tofu Salad. Photo: Matt Armendariz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 2 to 4\u003c/em>\u003c/p>\n\u003cp>Effort Level: Plan Ahead\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 loosely packed cups chopped savoy or Napa cabbage\u003cbr>\n1⁄2 cup water\u003cbr>\n6 garlic cloves, smashed in a garlic press\u003cbr>\n1⁄2 sheet Pacific nori\u003cbr>\n5 tablespoons sesame oil\u003cbr>\n1⁄4 cup unseasoned rice vinegar\u003cbr>\n2 green onions, thinly sliced (everything but the bulb)\u003cbr>\nJuice of 1⁄2 lime\u003cbr>\n1 teaspoon diced ginger\u003cbr>\n1⁄2 teaspoon granulated white sugar\u003cbr>\n1⁄2 to 1 teaspoon salt-free chili oil\u003cbr>\n2 cups cubed firm tofu, 1⁄2 inch high and 1 inch wide\u003cbr>\n1⁄4 teaspoon ground turmeric\u003cbr>\nToasted white sesame seeds\u003cbr>\nRed chili pepper flakes\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Put the cabbage, water, and the garlic into a pot and bring to a rolling boil over medium heat. Cook until the cabbage is soft and wilted, 8 to 10 minutes. Meanwhile, using scissors, shred the nori into very thin 2-inch strips. Cut until you have about 1⁄2 cup of shredded nori; save any extra.\u003c/p>\n\u003cp>In an airtight container, whisk together 2 tablespoons of the sesame oil, the rice vinegar, nori, three-quarters of the green onions, the lime juice, ginger, sugar, and chili oil.\u003c/p>\n\u003cp>When the cabbage and garlic mixture has cooked, remove the pot from of the heat and drain out any leftover liquid. Transfer the cabbage and garlic to the container with the rice vinegar marinade. Place the lid on top, shake vigorously to coat. Place the tofu, 2 tablespoons of the sesame oil, and the turmeric in another airtight container, and shake it gently to spread the oil and spice. Place the cabbage and tofu containers in the refrigerator and marinate for 24 hours.\u003c/p>\n\u003cp>When you’re close to eating time, heat 1 tablespoon of the sesame oil in a skillet over high heat. Take the cubes of tofu out of their marinade and, working in batches, fry until their skin bubbles and turns golden brown, 3 to 5 minutes. Flip them over, sprinkle some sesame seeds on top, and fry the opposite sides, 3 to 5 minutes more. Repeat until all the tofu cubes are cooked. They are now yellow, crispy, and ready to be eaten.\u003c/p>\n\u003cp>To serve, place a serving of kimchi salad in bowls or on a plate and then layer the tofu on top. Sprinkle with leftover green onion slices, more sesame seeds, and chili pepper fl akes, to taste if desired.\u003c/p>\n\u003cp>\u003cstrong>sodium count:\u003c/strong>\u003cbr>\nSavoy cabbage: 20mg per 1 cup shredded; Cabbage (general variety): 13mg per 1 cup shredded; Tofu: 0 to 10mg depending on brand\u003c/p>\n\u003chr>\n\u003ch2>Recipe: Coconut Dream Bars\u003c/h2>\n\u003cp>This recipe for Dream Bars is from my wonderful grandmother, who I am sure pickpocketed it from someone else. But for the sake of legacy and honor, we will just go ahead and give her full credit.\u003cbr>\nThese brookies (brownie cookies) are good. Really good. They are dense and insanely sweet, and the real surprise comes from the crunchy brown sugar crust (who knew you could make a crust from sugar?) and sweetened, sugar-soaked coconut (who knew coconut could get even tastier?). This is what makes them really addictive. So don’t be embarrassed when you find yourself picking at the caramelized pieces of dream bars that stick to the side of the pan. I do it, too, every time I make them.\u003c/p>\n\u003cp>This dessert is superchewy and it holds up well when given a deep dunk in a glass of coconut milk. To make them, you need only a few bowls, one pan, and 40 minutes of your precious time. So bake up a batch whenever you have a sweet-tooth craving and an hour to spare. And make sure to grab a few for yourself before daring to share with others.\u003c/p>\n\u003cp>To jazz them up, pair the bars with fresh strawberries or raspberries, or even a drizzle of melted dark chocolate on the top, because who says no to melted chocolate? These are sweet dreams come true.\u003c/p>\n\u003cfigure id=\"attachment_57561\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coconut-dream-bars600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coconut-dream-bars600.jpg\" alt=\"Coconut Dream Bars. Photo: Matt Armendariz\" width=\"400\" class=\"size-full wp-image-57561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Dream Bars. Photo: Matt Armendariz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 to 16 bars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup unsweetened shredded coconut\u003cbr>\n1 cup sugar water (1 cup water plus 1 cup granulated white sugar)\u003cbr>\n1 cup plus 2 tablespoons all-purpose flour\u003cbr>\n8 tablespoons (1 stick) unsalted butter, cut into small chunks and softened at room temperature\u003cbr>\n1 1/2 cups packed dark brown sugar\u003cbr>\n2 large eggs, beaten\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n1/2 teaspoons sodium-free baking powder\u003cbr>\nPowdered sugar\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 350°F.\u003c/p>\n\u003cp>Place the coconut into a small bowl, and in a small saucepan, bring the sugar water to a simmer over a medium-low heat. When it begins bubbling, pour the sugar water over the coconut and let it soak for 30 minutes. Drain the coconut from the sugar water.\u003c/p>\n\u003cp>In a separate small bowl, using your fingers to mix 1 cup of the flour, the softened butter cubes, and 1/2 cup of the brown sugar until it forms a crumbly dough. This is your crust.\u003c/p>\n\u003cp>Spread the dough evenly along the bottom of a greased 8 by 8-inch baking pan, using your fingers to press the dough onto the bottom and sides of the pan. Your crust should be about 1/2 inch thick. Place the pan in the oven and bake until the crust is lightly browned, 15 minutes. Remove the pan from the oven and let the crust cool for about 10 minutes.\u003c/p>\n\u003cp>Meanwhile, mix the remaining 1 cup brown sugar, the eggs, vanilla extract, remaining 2 tablespoons flour, the baking powder, and the drained coconut. Pour the mixture evenly over the crust.\u003cbr>\nPlace the dream bars in the oven and bake for 25 minutes. When the top has turned a caramel-brown color and has hardened, remove the bars from the oven, sprinkle with powdered sugar, and serve warm.\u003c/p>\n\u003cp>\u003cstrong>sodium count:\u003c/strong>\u003cbr>\nRaw coconut: 0 to 15mg per 1 cup depending on brand; Eggs: 71mg per large egg\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from\u003c/em> \u003ca href=\"http://www.amazon.com/Sodium-Girls-Limitless-Low-Sodium-Cookbook/dp/1118123778\">\u003cem>Sodium Girl's Limitless Low-Sodium Cookbook\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57282/sodium-girl-jessica-goldman-foung-finds-flavor-sans-salt","authors":["5125"],"categories":["bayareabites_752","bayareabites_588","bayareabites_1245","bayareabites_12"],"tags":["bayareabites_14758","bayareabites_16268","bayareabites_449"],"featImg":"bayareabites_57568","label":"bayareabites"},"bayareabites_55012":{"type":"posts","id":"bayareabites_55012","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55012","score":null,"sort":[1359965522000]},"guestAuthors":[],"slug":"cookbook-review-home-made-winter","title":"Cookbook Review: Home Made Winter","publishDate":1359965522,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Brisk mornings, windy afternoons, cold dark nights: short of living with a cat on your lap, is there a better place to stay warm in the winter than in the kitchen? Especially since, unlike our shivering, snowed-in brethren in the Midwest and Northeast, we still have an abundance of gorgeous fresh, local produce in our markets, from avocados and clementines to kale, lettuce and those fabulous watermelon radishes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/homemadecover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/homemadecover600.jpg\" alt=\"Home Made Winter\" width=\"250\" class=\"alignleft size-full wp-image-55832\">\u003c/a>My latest inspiration for cold-day cooking (before our early-arriving spring banishes the chill) is \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/161769004X/kqedorg-20\">Home Made Winter\u003c/a> by \u003ca href=\"http://yvettevanboven.com/\">Yvette van Boven\u003c/a>, an Irish-born cook, food stylist, and writer who divides her time between Amsterdam (where she and her cousin run a restaurant and catering business) and Paris. Oof Verschuren, her photographer husband, took the pictures, which range from luscious but reassuringly unfussy food shots to misty, atmospheric photos of bare branches, shaggy ponies, winding lanes and lichen-splotched stones, in cool earth tones or snowy black and white. \u003c/p>\n\u003cp>A sequel to her first book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1584799463/kqedorg-20\">Home Made\u003c/a>, this is a charmingly stylish book, loose-limbed and deliciously idiosyncratic. As she writes in the introduction, \"When I finished writing \u003cem>Home Made,\u003c/em> I realized that I actually wasn't quite done. There were still heaps of recipes, waiting wistfully, and every day new ones were added.\" Lucky for us, van Boven has turned those heaps into a pair of new books--the warm-weather, French-inspired \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1617690155/kqedorg-20\">Home Made Summer\u003c/a> comes out this spring. \u003c/p>\n\u003cfigure id=\"attachment_55900\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yvettecolor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yvettecolor.jpg\" alt=\"Yvette van Boven. Photo: Oof Verschuren\" width=\"250\" class=\"size-full wp-image-55900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yvette van Boven. Photo: Oof Verschuren\u003c/figcaption>\u003c/figure>\n\u003cp>Who wouldn't love a cookbook that puts a little illustration and recipe for a bubbly, ruby \"welcome cocktail\" (1 part cranberry juice, 1 part ginger ale, 1 part vodka) right there on the copyright page, across from a drawing of a little green dog wearing a collar and a chef's hat, saying \"Hey! There you are.\" Paging through this book is the next best thing to hanging out with van Boven and her pals, who, as evidenced by Verschuren's pictures, look like fun, gregarious, artsy people who bundle up in big scarves and like to eat and drink a lot.\u003c/p>\n\u003cp>The chapters meander, pleasantly, throughout the day, from Breakfast, Brunch, & Lunch to tea-time Cakes. Then, all of sudden, it's late afternoon, early darkness, the streetlights are on, and it's cocktail hour and time for Drinks. Little snacky things--homemade Salt and Vinegar Crisps (potato chips), Popcorn Rocks (with maple syrup, cinnamon, and hot pepper flakes), Beet Blini with Salmon--show up To Start, then it's time to pull up a chair and dig into Main Courses and Dessert. Scattered throughout are hand-drawn illustrations and hand-written recipes, plus lots of DIY projects--homemade butter, yogurt and cheese, beef sausage, a sweet-spiced hazelnut-almond-peanut butter, Irish cream liqueur--and little sidetracks into holiday musings and recipes, in no particular order. In this book, Halloween (Oct 31) runs into Epiphany (Jan 6), followed by a skip back to St Nicholas Eve (Dec 5), then a leap forward to St Patrick's Day (March 17), back to Christmas (Dec 25), and finally a grand, sparkly blowout on New Year's Eve (Dec 31).\u003c/p>\n\u003cfigure id=\"attachment_55902\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/goatcheese-fondue.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/goatcheese-fondue.jpg\" alt=\"Illustration by Yvette van Boven\" width=\"200\" class=\"size-full wp-image-55902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration by Yvette van Boven\u003c/figcaption>\u003c/figure>\n\u003cp>This is Northern European food, the wintery dishes of her Irish and Dutch homelands, not stolid but not lacking in potatoes, butter, and cream, either. There's the dish she's dubbed Dublin Lawyer (\"Because lawyers from Dublin are fat, rich, and always drunk...\"), made with lobster meat bathed in a rich sauce of butter, whiskey, and cream and served in a split-open lobster shell. There's a Duck and Sage Terrine sealed with melted butter and a white-on-white Tartiflette that uses cod instead of bacon to liven up this cheese-rich potato casserole from the French Alps. Tall, quiche-like Fluffy Pies have a secret, shared by a French cook: \"Less egg, more cream\". There are inventive fondues, a nouvelle-cuisine-ish Turbot Tower with Cabbage and Vanilla Beurre Blanc, and cut-out Christmas Sintercookies spiced, surprisingly, with Chinese five-spice powder and anise seeds. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, there are a lot of wonderful drinks, some refreshing, most warming, from van Boven's favorite Winter Tea simmered with fresh ginger, licorice root, cinnamon stick, orange zest, and cloves to a Mulled Wine spiked with a shot of gin. (If you didn't already suspect there was nothing good for you in that oh-so-yummy bottle of Bailey's, here's where you learn that the homemade version is put together with heavy cream, sweetened condensed milk, coffee powder, whiskey, and chocolate syrup.) You can wake up with a nippy fresh Pineapple-Ginger Juice, toast with a convivial Clementine Negroni, or celebrate with a Winter Cocktail of vodka, cranberry juice, and orange zest shaken with a big scoop of vanilla ice cream, about which van Boven writes, \"Snow and cranberries in a glass. It doesn't get any more wintery than this.\" \u003c/p>\n\u003cfigure id=\"attachment_55905\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pulledpork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pulledpork.jpg\" alt=\" Illustration by Yvette van Boven\" width=\"200\" class=\"size-full wp-image-55905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration by Yvette van Boven\u003c/figcaption>\u003c/figure>\n\u003cp>There's plenty of meat to keep you warm, too. Pulled Pork is deconstructed, step by step, the how-to topped with a happy pig reassuring you that \"This ridiculously delicious meal takes time, but NO effort.\" Leek and quinoa salad is larded with bacon; goat cheese salad uses slices of blood sausage as croutons. There's Steak and Kidney Pie, Oxtail Stew with Beluga Lentils, Beef Brisket and more, often balanced with tangy-tart fruit chutneys and relishes made from the winter fruit larder of pears, apples, citrus, and cranberries. And look closer at that picture of what appears, at first glance, to be a simple roast chicken. In fact, it's something closer to a Dutch turducken, deboned and stuffed with a football's worth of veal and pork sausage, \u003cem>then\u003c/em> roasted. \u003c/p>\n\u003cp>Not that there aren't plenty of simple, healthy, mostly vegetarian soups, too: Spelt and Mushroom Soup, with woodsy dried porcini; Chickpea Soup with Sweet Potato and Feta Crackers; Creme of White Beans and Celeriac with Chile Oil; A Gentle Soup of Leeks and Chestnuts; Split Pea Soup with Squash and Yogurt. The vegetarian main courses are equally cozy, including Risotto with Cauliflower, a star-topped puff-pastry pie filled with celeriac and wild mushrooms, even a very British Toad-in-the-Hole whose pastry is wrapped around a roasted red onion instead of the typical sausage. \u003c/p>\n\u003cp>It can take some paging back and forth to find what you want (see \"deliciously idiosyncratic,\" above), since the recipe organization is whimsical at best, and you're as likely to find a photograph of a contemplative rooster or a dog in the snow as a recipe for Irish Stew. \u003c/p>\n\u003cp>A few tips for American readers might have been helpful. Van Boven frequently calls for self-rising flour, a European staple that's hard to find in the U.S., at least around here. (It's more common in the biscuit-loving South.) She doesn't give a replacement, but it's easy to do: For each cup of self-rising flour, sift 1 cup of all-purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. As for those sachets of vanilla sugar, another European mainstay, just substitute 2 teaspoons granulated sugar plus 1 teaspoon vanilla extract for each sachet called for. \u003c/p>\n\u003cp>Any of my fellow stay-at-home/work-from-home brethren should memorize the recipe for van Boven's Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes, which she recommends for \"when you're home alone and you suddenly have an irresistible craving for chocolate but don't feel like doing much work,\" which I think anyone working in close conjunction with a deadline or a small child would agree is pretty much \u003cem>all the time.\u003c/em> Whipping up \u003ca href=\"http://piequeen.blogspot.com/2008/12/10-pm-cocoa-cake.html\">Late Night Easy Cocoa Cake\u003c/a>, my usual go-to, is like making Thanksgiving dinner by comparison: This one is mixed up right in the mug, then microwaved (although she does give conventional oven directions as well). \u003c/p>\n\u003cp>That one's for home noshing; when company's expected, put together the cover beauty shot, a buttery cardamom pound cake with whole pears baked right in the cake. It's no more work than poaching pears and serving them alongside a slice of cake, but the payoff--how did you \u003cem>do\u003c/em> that?--is much more satisfying. \u003c/p>\n\u003cfigure id=\"attachment_55826\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600a.jpg\" alt=\"Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes. Photo: Oof Verschuren\" width=\"400\" class=\"size-full wp-image-55826\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes. Photo: Oof Verschuren\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes\u003c/strong>\u003c/h2>\n\u003cp>Yes, for real! This is ready in three minutes. I don’t like to cook in the microwave, but in this case it’s very appealing. Especially when you’re home alone and you suddenly have an irresistible craving for chocolate but don’t feel like doing much work. \u003c/p>\n\u003cp>I can imagine, however, that some of you might have trouble with the idea of making a cake in a microwave. If you prefer to use a conventional oven, use self-rising flour instead of all-purpose flour and bake at 350°F (180°C) in a greased ovenproof cup for about 20 minutes.\u003c/p>\n\u003cp>\u003cem>Recipe adapted and reprinted with permission from Home Made Winter by Yvette van Boven, copyright 2012. Published by Stewart, Tabori, & Chang.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>2 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 3 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 mug-sized cake \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n3 tbsp all-purpose flour\u003cbr>\n3 tbsp sugar\u003cbr>\n1 1/2 tbsp unsweetened cocoa powder\u003cbr>\n1 sachet (2 tsp) vanilla sugar (see note)\u003cbr>\n1 egg\u003cbr>\n3 tbsp milk\u003cbr>\n3 tbsp sunflower oil\u003cbr>\nIf you wish:\u003cbr>\n3 tbsp chocolate chips or grated chocolate\u003cbr>\n3 tbsp raisins\u003cbr>\nSugar syrup, appelstroop (Dutch apple syrup), golden syrup, a dash of liqueur, or vanilla ice cream\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Mix the dry ingredients in the coffee mug. Add the egg and whisk with a fork. Add the milk and oil and whisk some more.\u003cbr>\nThen stir in the chocolate chips or raisins, if desired. \u003c/p>\n\u003cp>2. Place the mug in the microwave and “bake” the batter for 3 minutes on high. The cake will rise above the rim of the mug, but that’s fine! Let it cool for a bit.\u003c/p>\n\u003cp>3. If you wish, add any syrup, a dash of liqueur, or serve with vanilla ice cream.\u003c/p>\n\u003cp>Note: If you don't have vanilla sugar, use 2 teaspoons granulated sugar and 1 teaspoon vanilla extract. \u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_55825\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600.jpg\" alt=\"Cardamom Cake with Whole Pears & White Chocolate. Photo: Oof Verschuren\" width=\"400\" class=\"size-full wp-image-55825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cardamom Cake with Whole Pears & White Chocolate. Photo: Oof Verschuren\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Cardamom Cake with Whole Pears & White Chocolate\u003c/strong>\u003c/h2>\n\u003cp>This recipe has been published all over in magazines and newspapers, but I really don’t care; since it’s so good and it looks so cool, it belongs in this collection. \u003c/p>\n\u003cp>Make it, and you’re sold. \u003c/p>\n\u003cp>\u003cem>Recipe adapted and reprinted with permission from Home Made Winter by Yvette van Boven, copyright 2012. Published by Stewart, Tabori, & Chang.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 40 minutes, plus cooling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 loaf cake (8-10 servings) \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the pears:\u003cbr>\n3 medium-sized crisp, firm pears (such as Bosc), peeled but whole, with the stem left on\u003cbr>\n1 (750-ml) bottle dry white wine\u003cbr>\n1 1/4 cups sugar\u003cbr>\n4 cloves\u003cbr>\n3 star anise pods\u003cbr>\n8 cardamom pods\u003cbr>\n2 cinnamon sticks\u003cbr>\nFor the cake:\u003cbr>\n1 1/2 cups (3 sticks) plus 2 tbsp butter, softened, plus extra for greasing\u003cbr>\n1 cup sugar\u003cbr>\n4 eggs\u003cbr>\n1 1/2 cups self-rising flour (see note)\u003cbr>\n1 generous tbsp ground cardamom\u003cbr>\npinch of salt\u003cbr>\nAnd further:\u003cbr>\n3 oz white chocolate, in chunks\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Poach the pears: In a large saucepan, combine the pears, wine, sugar, cloves, star anise, cardamom, and cinnamon and poach for 30 minutes over low heat. \u003c/p>\n\u003cp>2. Take the pears out of the liquid and set aside to cool. Add 2 1/2 cups (500 ml) water to the poaching liquid and boil to reduce the liquid by half. Let cool. \u003c/p>\n\u003cp>3. Make the cake: Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with parchment paper. Grease the parchment paper.\u003c/p>\n\u003cp>4. Using a hand mixer, beat the butter and sugar in a large bowl until creamy. Beat in the eggs one at the time. Don’t add a new egg until the previous one is incorporated. Sift the flour, cardamom, and salt over the batter and fold it in. \u003c/p>\n\u003cp>6. Spoon the batter into the pan. Press the pears in, stem end up. Bake for 40 minutes, until a toothpick inserted into the cake part comes out clean. Allow to cool in the pan, then gently remove the cake from the pan to a rack to cool completely. \u003c/p>\n\u003cp>7. Very carefully melt the chocolate: Set a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir the chocolate in the bowl until melted. Using a spoon, drizzle the chocolate over the cake and create nice stripes on top. \u003c/p>\n\u003cp>8. Let the chocolate dry for a bit and serve the cake in thick slices, with the reduced pear syrup poured on top.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Note: If using all-purpose flour, add 2 1/4 tsp baking powder and 1 1/2 tsp salt. \u003c/p>\n\n","blocks":[],"excerpt":"Chilly mornings, rainy afternoons, long dark nights: is there a better place to stay warm in the winter than in the kitchen? Home Made Winter by Yvette van Boven comes up dozens of inventive recipes and projects to keep you toasty and well fed. ","status":"publish","parent":0,"modified":1550267897,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":2223},"headData":{"title":"Cookbook Review: Home Made Winter | KQED","description":"Chilly mornings, rainy afternoons, long dark nights: is there a better place to stay warm in the winter than in the kitchen? Home Made Winter by Yvette van Boven comes up dozens of inventive recipes and projects to keep you toasty and well fed. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cookbook Review: Home Made Winter","datePublished":"2013-02-04T08:12:02.000Z","dateModified":"2019-02-15T21:58:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"55012 http://blogs.kqed.org/bayareabites/?p=55012","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/04/cookbook-review-home-made-winter/","disqusTitle":"Cookbook Review: Home Made Winter","path":"/bayareabites/55012/cookbook-review-home-made-winter","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Brisk mornings, windy afternoons, cold dark nights: short of living with a cat on your lap, is there a better place to stay warm in the winter than in the kitchen? Especially since, unlike our shivering, snowed-in brethren in the Midwest and Northeast, we still have an abundance of gorgeous fresh, local produce in our markets, from avocados and clementines to kale, lettuce and those fabulous watermelon radishes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/homemadecover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/homemadecover600.jpg\" alt=\"Home Made Winter\" width=\"250\" class=\"alignleft size-full wp-image-55832\">\u003c/a>My latest inspiration for cold-day cooking (before our early-arriving spring banishes the chill) is \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/161769004X/kqedorg-20\">Home Made Winter\u003c/a> by \u003ca href=\"http://yvettevanboven.com/\">Yvette van Boven\u003c/a>, an Irish-born cook, food stylist, and writer who divides her time between Amsterdam (where she and her cousin run a restaurant and catering business) and Paris. Oof Verschuren, her photographer husband, took the pictures, which range from luscious but reassuringly unfussy food shots to misty, atmospheric photos of bare branches, shaggy ponies, winding lanes and lichen-splotched stones, in cool earth tones or snowy black and white. \u003c/p>\n\u003cp>A sequel to her first book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1584799463/kqedorg-20\">Home Made\u003c/a>, this is a charmingly stylish book, loose-limbed and deliciously idiosyncratic. As she writes in the introduction, \"When I finished writing \u003cem>Home Made,\u003c/em> I realized that I actually wasn't quite done. There were still heaps of recipes, waiting wistfully, and every day new ones were added.\" Lucky for us, van Boven has turned those heaps into a pair of new books--the warm-weather, French-inspired \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1617690155/kqedorg-20\">Home Made Summer\u003c/a> comes out this spring. \u003c/p>\n\u003cfigure id=\"attachment_55900\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yvettecolor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yvettecolor.jpg\" alt=\"Yvette van Boven. Photo: Oof Verschuren\" width=\"250\" class=\"size-full wp-image-55900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yvette van Boven. Photo: Oof Verschuren\u003c/figcaption>\u003c/figure>\n\u003cp>Who wouldn't love a cookbook that puts a little illustration and recipe for a bubbly, ruby \"welcome cocktail\" (1 part cranberry juice, 1 part ginger ale, 1 part vodka) right there on the copyright page, across from a drawing of a little green dog wearing a collar and a chef's hat, saying \"Hey! There you are.\" Paging through this book is the next best thing to hanging out with van Boven and her pals, who, as evidenced by Verschuren's pictures, look like fun, gregarious, artsy people who bundle up in big scarves and like to eat and drink a lot.\u003c/p>\n\u003cp>The chapters meander, pleasantly, throughout the day, from Breakfast, Brunch, & Lunch to tea-time Cakes. Then, all of sudden, it's late afternoon, early darkness, the streetlights are on, and it's cocktail hour and time for Drinks. Little snacky things--homemade Salt and Vinegar Crisps (potato chips), Popcorn Rocks (with maple syrup, cinnamon, and hot pepper flakes), Beet Blini with Salmon--show up To Start, then it's time to pull up a chair and dig into Main Courses and Dessert. Scattered throughout are hand-drawn illustrations and hand-written recipes, plus lots of DIY projects--homemade butter, yogurt and cheese, beef sausage, a sweet-spiced hazelnut-almond-peanut butter, Irish cream liqueur--and little sidetracks into holiday musings and recipes, in no particular order. In this book, Halloween (Oct 31) runs into Epiphany (Jan 6), followed by a skip back to St Nicholas Eve (Dec 5), then a leap forward to St Patrick's Day (March 17), back to Christmas (Dec 25), and finally a grand, sparkly blowout on New Year's Eve (Dec 31).\u003c/p>\n\u003cfigure id=\"attachment_55902\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/goatcheese-fondue.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/goatcheese-fondue.jpg\" alt=\"Illustration by Yvette van Boven\" width=\"200\" class=\"size-full wp-image-55902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration by Yvette van Boven\u003c/figcaption>\u003c/figure>\n\u003cp>This is Northern European food, the wintery dishes of her Irish and Dutch homelands, not stolid but not lacking in potatoes, butter, and cream, either. There's the dish she's dubbed Dublin Lawyer (\"Because lawyers from Dublin are fat, rich, and always drunk...\"), made with lobster meat bathed in a rich sauce of butter, whiskey, and cream and served in a split-open lobster shell. There's a Duck and Sage Terrine sealed with melted butter and a white-on-white Tartiflette that uses cod instead of bacon to liven up this cheese-rich potato casserole from the French Alps. Tall, quiche-like Fluffy Pies have a secret, shared by a French cook: \"Less egg, more cream\". There are inventive fondues, a nouvelle-cuisine-ish Turbot Tower with Cabbage and Vanilla Beurre Blanc, and cut-out Christmas Sintercookies spiced, surprisingly, with Chinese five-spice powder and anise seeds. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also, there are a lot of wonderful drinks, some refreshing, most warming, from van Boven's favorite Winter Tea simmered with fresh ginger, licorice root, cinnamon stick, orange zest, and cloves to a Mulled Wine spiked with a shot of gin. (If you didn't already suspect there was nothing good for you in that oh-so-yummy bottle of Bailey's, here's where you learn that the homemade version is put together with heavy cream, sweetened condensed milk, coffee powder, whiskey, and chocolate syrup.) You can wake up with a nippy fresh Pineapple-Ginger Juice, toast with a convivial Clementine Negroni, or celebrate with a Winter Cocktail of vodka, cranberry juice, and orange zest shaken with a big scoop of vanilla ice cream, about which van Boven writes, \"Snow and cranberries in a glass. It doesn't get any more wintery than this.\" \u003c/p>\n\u003cfigure id=\"attachment_55905\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pulledpork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pulledpork.jpg\" alt=\" Illustration by Yvette van Boven\" width=\"200\" class=\"size-full wp-image-55905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration by Yvette van Boven\u003c/figcaption>\u003c/figure>\n\u003cp>There's plenty of meat to keep you warm, too. Pulled Pork is deconstructed, step by step, the how-to topped with a happy pig reassuring you that \"This ridiculously delicious meal takes time, but NO effort.\" Leek and quinoa salad is larded with bacon; goat cheese salad uses slices of blood sausage as croutons. There's Steak and Kidney Pie, Oxtail Stew with Beluga Lentils, Beef Brisket and more, often balanced with tangy-tart fruit chutneys and relishes made from the winter fruit larder of pears, apples, citrus, and cranberries. And look closer at that picture of what appears, at first glance, to be a simple roast chicken. In fact, it's something closer to a Dutch turducken, deboned and stuffed with a football's worth of veal and pork sausage, \u003cem>then\u003c/em> roasted. \u003c/p>\n\u003cp>Not that there aren't plenty of simple, healthy, mostly vegetarian soups, too: Spelt and Mushroom Soup, with woodsy dried porcini; Chickpea Soup with Sweet Potato and Feta Crackers; Creme of White Beans and Celeriac with Chile Oil; A Gentle Soup of Leeks and Chestnuts; Split Pea Soup with Squash and Yogurt. The vegetarian main courses are equally cozy, including Risotto with Cauliflower, a star-topped puff-pastry pie filled with celeriac and wild mushrooms, even a very British Toad-in-the-Hole whose pastry is wrapped around a roasted red onion instead of the typical sausage. \u003c/p>\n\u003cp>It can take some paging back and forth to find what you want (see \"deliciously idiosyncratic,\" above), since the recipe organization is whimsical at best, and you're as likely to find a photograph of a contemplative rooster or a dog in the snow as a recipe for Irish Stew. \u003c/p>\n\u003cp>A few tips for American readers might have been helpful. Van Boven frequently calls for self-rising flour, a European staple that's hard to find in the U.S., at least around here. (It's more common in the biscuit-loving South.) She doesn't give a replacement, but it's easy to do: For each cup of self-rising flour, sift 1 cup of all-purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. As for those sachets of vanilla sugar, another European mainstay, just substitute 2 teaspoons granulated sugar plus 1 teaspoon vanilla extract for each sachet called for. \u003c/p>\n\u003cp>Any of my fellow stay-at-home/work-from-home brethren should memorize the recipe for van Boven's Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes, which she recommends for \"when you're home alone and you suddenly have an irresistible craving for chocolate but don't feel like doing much work,\" which I think anyone working in close conjunction with a deadline or a small child would agree is pretty much \u003cem>all the time.\u003c/em> Whipping up \u003ca href=\"http://piequeen.blogspot.com/2008/12/10-pm-cocoa-cake.html\">Late Night Easy Cocoa Cake\u003c/a>, my usual go-to, is like making Thanksgiving dinner by comparison: This one is mixed up right in the mug, then microwaved (although she does give conventional oven directions as well). \u003c/p>\n\u003cp>That one's for home noshing; when company's expected, put together the cover beauty shot, a buttery cardamom pound cake with whole pears baked right in the cake. It's no more work than poaching pears and serving them alongside a slice of cake, but the payoff--how did you \u003cem>do\u003c/em> that?--is much more satisfying. \u003c/p>\n\u003cfigure id=\"attachment_55826\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600a.jpg\" alt=\"Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes. Photo: Oof Verschuren\" width=\"400\" class=\"size-full wp-image-55826\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes. Photo: Oof Verschuren\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes\u003c/strong>\u003c/h2>\n\u003cp>Yes, for real! This is ready in three minutes. I don’t like to cook in the microwave, but in this case it’s very appealing. Especially when you’re home alone and you suddenly have an irresistible craving for chocolate but don’t feel like doing much work. \u003c/p>\n\u003cp>I can imagine, however, that some of you might have trouble with the idea of making a cake in a microwave. If you prefer to use a conventional oven, use self-rising flour instead of all-purpose flour and bake at 350°F (180°C) in a greased ovenproof cup for about 20 minutes.\u003c/p>\n\u003cp>\u003cem>Recipe adapted and reprinted with permission from Home Made Winter by Yvette van Boven, copyright 2012. Published by Stewart, Tabori, & Chang.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>2 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 3 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 mug-sized cake \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n3 tbsp all-purpose flour\u003cbr>\n3 tbsp sugar\u003cbr>\n1 1/2 tbsp unsweetened cocoa powder\u003cbr>\n1 sachet (2 tsp) vanilla sugar (see note)\u003cbr>\n1 egg\u003cbr>\n3 tbsp milk\u003cbr>\n3 tbsp sunflower oil\u003cbr>\nIf you wish:\u003cbr>\n3 tbsp chocolate chips or grated chocolate\u003cbr>\n3 tbsp raisins\u003cbr>\nSugar syrup, appelstroop (Dutch apple syrup), golden syrup, a dash of liqueur, or vanilla ice cream\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Mix the dry ingredients in the coffee mug. Add the egg and whisk with a fork. Add the milk and oil and whisk some more.\u003cbr>\nThen stir in the chocolate chips or raisins, if desired. \u003c/p>\n\u003cp>2. Place the mug in the microwave and “bake” the batter for 3 minutes on high. The cake will rise above the rim of the mug, but that’s fine! Let it cool for a bit.\u003c/p>\n\u003cp>3. If you wish, add any syrup, a dash of liqueur, or serve with vanilla ice cream.\u003c/p>\n\u003cp>Note: If you don't have vanilla sugar, use 2 teaspoons granulated sugar and 1 teaspoon vanilla extract. \u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_55825\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600.jpg\" alt=\"Cardamom Cake with Whole Pears & White Chocolate. Photo: Oof Verschuren\" width=\"400\" class=\"size-full wp-image-55825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cardamom Cake with Whole Pears & White Chocolate. Photo: Oof Verschuren\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Cardamom Cake with Whole Pears & White Chocolate\u003c/strong>\u003c/h2>\n\u003cp>This recipe has been published all over in magazines and newspapers, but I really don’t care; since it’s so good and it looks so cool, it belongs in this collection. \u003c/p>\n\u003cp>Make it, and you’re sold. \u003c/p>\n\u003cp>\u003cem>Recipe adapted and reprinted with permission from Home Made Winter by Yvette van Boven, copyright 2012. Published by Stewart, Tabori, & Chang.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 40 minutes, plus cooling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 loaf cake (8-10 servings) \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the pears:\u003cbr>\n3 medium-sized crisp, firm pears (such as Bosc), peeled but whole, with the stem left on\u003cbr>\n1 (750-ml) bottle dry white wine\u003cbr>\n1 1/4 cups sugar\u003cbr>\n4 cloves\u003cbr>\n3 star anise pods\u003cbr>\n8 cardamom pods\u003cbr>\n2 cinnamon sticks\u003cbr>\nFor the cake:\u003cbr>\n1 1/2 cups (3 sticks) plus 2 tbsp butter, softened, plus extra for greasing\u003cbr>\n1 cup sugar\u003cbr>\n4 eggs\u003cbr>\n1 1/2 cups self-rising flour (see note)\u003cbr>\n1 generous tbsp ground cardamom\u003cbr>\npinch of salt\u003cbr>\nAnd further:\u003cbr>\n3 oz white chocolate, in chunks\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Poach the pears: In a large saucepan, combine the pears, wine, sugar, cloves, star anise, cardamom, and cinnamon and poach for 30 minutes over low heat. \u003c/p>\n\u003cp>2. Take the pears out of the liquid and set aside to cool. Add 2 1/2 cups (500 ml) water to the poaching liquid and boil to reduce the liquid by half. Let cool. \u003c/p>\n\u003cp>3. Make the cake: Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with parchment paper. Grease the parchment paper.\u003c/p>\n\u003cp>4. Using a hand mixer, beat the butter and sugar in a large bowl until creamy. Beat in the eggs one at the time. Don’t add a new egg until the previous one is incorporated. Sift the flour, cardamom, and salt over the batter and fold it in. \u003c/p>\n\u003cp>6. Spoon the batter into the pan. Press the pears in, stem end up. Bake for 40 minutes, until a toothpick inserted into the cake part comes out clean. Allow to cool in the pan, then gently remove the cake from the pan to a rack to cool completely. \u003c/p>\n\u003cp>7. Very carefully melt the chocolate: Set a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir the chocolate in the bowl until melted. Using a spoon, drizzle the chocolate over the cake and create nice stripes on top. \u003c/p>\n\u003cp>8. Let the chocolate dry for a bit and serve the cake in thick slices, with the reduced pear syrup poured on top.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Note: If using all-purpose flour, add 2 1/4 tsp baking powder and 1 1/2 tsp salt. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55012/cookbook-review-home-made-winter","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_14758"],"featImg":"bayareabites_55836","label":"bayareabites"},"bayareabites_42167":{"type":"posts","id":"bayareabites_42167","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42167","score":null,"sort":[1335280974000]},"guestAuthors":[],"slug":"ripe-for-action-colorful-cookbook-encourages-cooking","title":"Ripe for Action: Colorful Cookbook Encourages Cooking","publishDate":1335280974,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-veg-fruit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-veg-fruit500.jpg\" alt=\"fruit and vegetable banner. Photo: Paulette Phlipot\" title=\"fruit and vegetable banner. Photo: Paulette Phlipot\" width=\"502\" height=\"335\" class=\"alignnone size-full wp-image-42306\">\u003c/a>\u003cbr>\n\u003cem>A cornucopia of colorful chapters awaits the reader inside the pages of \u003cem>Ripe\u003c/em>, a cookbook collaboration between writer Cheryl Sternman Rule and photographer Paulette Phlipot. Photo: Paulette Phlipot\u003c/em>\u003c/p>\n\u003cp>One of the perks of being a food writer is that every few days or so a new cookbook lands on my doorstep. One of the burdens of being a food writer is that every few days or so a new cookbook lands on my doorstep.\u003c/p>\n\u003cp>Trust me: With these often unsolicited gifts comes guilt. There are the cookbooks that go straight in the bag destined for the public library sale. Sometimes a publicist doesn't know my work well enough to surmise that I'm unlikely to cover, say, the latest in cupcake trends, or 101 ways to cook with lard, or a weighty tome on D.I.Y. butchering. There are audiences for all these books -- and writers who want to cover them -- but they're just not for me.\u003c/p>\n\u003cp>Then there are the cookbooks destined to collect dust on a shelf piled high with many other food books, despite my best intentions. Some I won't ever open. Sad but true. Eventually, these books will make their way to the public library sale pile as well. Many others, of course, I will reference in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/blood-bones-bombshells/\">roundups\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2011/11/02/michael-pollan-new-food-rules-but-no-need-to-be-neurotic/\">profiles\u003c/a>, and \u003ca href=\"http://civileats.com/2010/09/30/vanessa-barrington-the-d-i-y-delicious-diva/\">reviews\u003c/a>. And yet, even with some of these cookbooks, including well-written prize-winners in the mix, I still may never make a single recipe from their pages. My bad.\u003c/p>\n\u003cp>And then there are the cookbooks that turn up on my front porch and I couldn't be more delighted to welcome them into my home like, well, a good friend. \u003cem>\u003ca href=\"http://ripecookbook.com/\">Ripe: A Fresh Colorful Approach to Fruits and Vegetables\u003c/a>\u003c/em> (Running Press, $25, 312 pages) is my kind of book. Not just because I write a blog with a pro-produce focus called \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>. Not just because the author, \u003ca href=\"http://cherylsternmanrule.com/\">Cheryl Sternman Rule\u003c/a>, is one of the first friends I made in the food writing world when I switched to that beat three years ago. And not just because, when I -- a modest home cook -- flipped through the book's brightly-hued pages my first thought on many of those 75 recipes was: \"I can do that.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But there were, of course, people to interview, stories to write, and after-school schlepping to be done and still that color-saturated cookbook's recipes had not found their way into my kitchen. I did sit down one afternoon with a cup of tea -- and encourage others to follow suit -- and read it cover to cover. Granted, that's an unusual way to consume a cookbook, but Cheryl is a writer with a quirky turn of phrase and a pithy wit whose craft I admire. Consider: \"You can also boil artichokes whole, but then you'll need to deal with the choke after the fact, and the only thing worse than a hairy choke is a hot hairy choke, if you know what I mean.\" Bada-boom.\u003c/p>\n\u003cp>Also, it must be said, I had a deadline to profile Cheryl for her hometown paper, the \u003cem>\u003ca href=\"http://www.mercurynews.com/food-wine/ci_20357135/getting-fresh-ripe-author-cheryl-sternman-rule\">San Jose Mercury News\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-photog-cover-author.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-photog-cover-author.jpg\" alt=\"Photographer Paulette Phlipot, Ripe book cover, author Cheryl Sternman Rule\" title=\"Photographer Paulette Phlipot, Ripe book cover, author Cheryl Sternman Rule\" width=\"560\" height=\"212\" class=\"alignnone size-full wp-image-42253\">\u003c/a>\u003cbr>\n\u003cem>Photographer Paulette Phlipot (left) conceived of the concept for \u003cem>Ripe\u003c/em> (center) and convinced writer Cheryl Sternman Rule (right) to be her partner-in-crime on the cookbook.\u003c/em>\u003c/p>\n\u003cp>The book includes bite-sized essays showcasing Cheryl's signature style, familiar to many as the voice behind \u003ca href=\"http://5secondrule.typepad.com/\">5 Second Rule\u003c/a>, which recently won top honors from the \u003ca href=\"http://www.iacp.com/press/more/2012_winners_for_annual_iacp_awards\">International Association of Culinary Professionals\u003c/a> for outstanding culinary blog. Her partner in this produce lovefest, a cookbook arranged not by seasons or courses but rather grouped by color (with chapters titled red, orange, yellow, green, purple & blue, and white), is the award-winning photographer \u003ca href=\"http://p3images.com/\">Paulette Phlipot\u003c/a>, who gets credit for the book's chromatic concept. The pair met at an IACP conference in the Big Easy in 2008 where Phlipot flashed Sternman Rule her portfolio via iPhone, and Sternman Rule, a smart-phone virgin at the time, was instantly smitten.\u003c/p>\n\u003cp>Fast forward to a couple of weeks ago: Cheryl had a soiree at her home, where neighborhood friends and food writer pals from around the Bay came to celebrate the release of \u003cem>\u003ca href=\"http://www.amazon.com/Ripe-Colorful-Approach-Fruits-Vegetables/dp/0762440244/ref=sr_1_1?ie=UTF8&qid=1335221954&sr=8-1\">Ripe\u003c/a>\u003c/em>, out just four weeks, now in its third printing, and picked up by \u003ca href=\"http://www.anthropologie.com/anthro/category/books/home-books.jsp\">Anthropologie\u003c/a>, not too shabby for a first-time author. So I headed down to the Silicon Valley, home today, as Cheryl herself likes to say, \"to Google, Yahoo, Facebook, and me.\"\u003c/p>\n\u003cp>There's nothing like seeing someone in situ to get a more complete picture of her life. Here is Cheryl's kitchen where she makes all those artfully-photographed baked goods that feature on her blog like \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/03/chocolate-coconut-slice-and-bake-cookies.html\">Double Chocolate Coconut Slice and Bake Cookies\u003c/a>, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2009/05/blueberry-corn-muffin-recipe.html\">Blueberry Corn Muffins\u003c/a>, and \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2008/06/bounty.html\">Raspberry-Cardamom Tart in a Cocoa Crust\u003c/a>. There is the grill where she tests recipes. Upstairs her office is piled with papers, downstairs the beaming author sports one of her \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2012/01/sur-la-table-apron-upgrade-apron-intervention.html\">vintage-inspired aprons\u003c/a>.\u003c/p>\n\u003cp>Scattered throughout her home that night: A rainbow assortment of food stations featuring matching tablecloths and bouquets bursting with colors corresponding to recipes from the chapters of her book. At the yellow station, for instance, guests could nosh on Corn with Cilantro-Lime Salt or Grilled Five-Spice Pineapple Kabobs and wash it down with Agave Meyer Lemonade -- leaded or sans spirits -- while a big bunch of sunflowers stood watch. Red gerber daisies kept the beets company, while elegant iris shared the spotlight with slices of Blueberry Nutmeg Cake.\u003c/p>\n\u003cp>I thought it was a brilliant move: Every morsel on offer that night came straight out of that color-coded cookbook. All those dishes tasted so finger-licking good I made a mental note then and there to get cracking on some of those recipes myself.\u003c/p>\n\u003cp>And I have. Lots of them. Cucumber Halloumi Salad with Licorice Notes (recipe below). \u003ca href=\"http://www.mercurynews.com/recipes/ci_20333548/recipe-avocado-tangerine-salsa\">Avocado Tangerine Salsa\u003c/a>. The aforementioned lemonade and the pineapple kabobs. Also the Carrot Soup with Garam Masala Cream (recipe follows too.)\u003c/p>\n\u003cp>On my to-do list: \u003ca href=\"http://www.mercurynews.com/recipes/ci_20336214/recipe-kumquat-arugula-salad-currant-walnut-vinaigrette\">Kumquat Arugula Salad\u003c/a>. \u003ca href=\"http://www.mercurynews.com/recipes/ci_20333630/recipe-warm-fava-shallot-couscous\">Warm Fava Shallot Couscous\u003c/a>. \u003ca href=\"http://www.seriouseats.com/2012/04/ripes-toasted-nori-edamame-with-garlic-chile-oil.html\">Toasted Nori Edamame with Garlic-Chili Oil\u003c/a>. As well as Shaved Chioggia Beet Salad with Mixed Citrus Vinaigrette, Apricot Frangipane Galette, Miso Tofu Bok Choy, \u003ca href=\"http://www.seriouseats.com/2012/04/ripes-eggplant-romesco-rigatoni.html\">Eggplant Romesco Rigatoni\u003c/a>, and Turnip and Yukon Gold Puree with Buttermilk and Chives.\u003c/p>\n\u003cp>Here's what I learned that night at her house: The girl -- who is appearing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> in San Francisco this Thursday and at \u003ca href=\"http://cafarmersmkts.com/markets/category/blossom\">a farmers' market in San Jose\u003c/a> on Sunday -- has a serious thing for kumquats. These sharp, tart little beauties featured in a kick-arse drink, a Kumquart Sidecar (cognac + orange liqueur + fruit + ice + sugared rim), a salad, and a simple dessert with blueberries. While she clearly adores farmers' market finds, Cheryl also knows her way around a spice rack -- flavor pairings with herbs and spices make all the difference in many of her unfussy food ideas. For instance, it's those licorice notes -- toasted fennel seeds and tarragon -- that make that Cucumber Halloumi Salad sing. I've subsequently tweaked it some: The side morphs into a satisfying meal served over spring greens, with quartered falafel, and a tad more dressing. \u003c/p>\n\u003cp>Also: This food writer is going to keep surprising us with her ability to play with food, photography, and words. One to watch, read, and savor.\u003c/p>\n\u003cp>Recipes follow. Go make something simple, colorful, and ripe to jazz up tonight's dinner. Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cucumber Halloumi Salad with Licorice Notes\u003c/strong>\u003cbr>\nToasted fennel seeds and abundant fresh tarragon lend a licorice-y backdrop to this unique salad, which pairs cucumbers with seared Halloumi, a Cypriot cheese that can be browned or grilled without melting. You’ll find the interplay of textures, flavors, and temperatures irresistible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Cucumber-Halloumi-Salad500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Cucumber-Halloumi-Salad400.jpg\" alt=\"Cucumber Halloumi Salad with Licorice Notes. Photo: Paulette Phlipot\" title=\"Cucumber Halloumi Salad with Licorice Notes. Photo: Paulette Phlipot\" width=\"400\" height=\"602\" class=\"alignnone size-full wp-image-42295\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 teaspoons fennel seeds\u003cbr>\n4 (1⁄2-inch-thick or 1.25cm-thick) slices Halloumi cheese, blotted dry\u003cbr>\n1 tablespoon extra-virgin olive oil\u003cbr>\n2 teaspoons sherry vinegar\u003cbr>\n1⁄2 medium garlic clove, smashed and minced\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n1 English cucumber, unpeeled, halved lengthwise\u003cbr>\n1⁄4 cup (10g) loosely packed chopped fresh tarragon leaves\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, dry nonstick skillet, toast the fennel seeds over medium heat, shaking the skillet a few times, until fragrant, 2 to 3 minutes. Transfer to a small dish. Crank the heat to medium high, add the Halloumi, and brown on both sides, turning once, about 4 minutes total. Set aside to cool slightly.\u003c/p>\n\u003cp>Whisk the oil, vinegar, and garlic in a medium serving bowl. Season with salt and pepper.\u003c/p>\n\u003cp>Run a small spoon (a serrated grapefruit spoon works well) along the length of each cucumber half, making a tunnel and scraping out the seedless membrane. Slice the cucumber into 1/2-inch-thick (1.25 cm) half-moons. Add to the vinaigrette along with the tarragon and toasted fennel seeds. Tear the cheese into irregular pieces and toss on top.\u003c/p>\n\u003cp>Toss gently to coat. Adjust seasonings to taste, and serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Carrot Soup with Garam Masala Cream\u003c/strong>\u003cbr>\nHere’s a creamy soup with a gentle kick from the spice mix garam masala, a warming combo of coriander, cumin, cinnamon, clove, pepper, bay, and several other spices. You’ll find it in any Indian market.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Carrot-Soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Carrot-Soup560a.jpg\" alt=\"Carrot Soup with Garam Masala Cream. Photo: Paulette Phlipot\" title=\"Carrot Soup with Garam Masala Cream. Photo: Paulette Phlipot\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-42297\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1⁄4 cup (60ml) olive oil\u003cbr>\n3⁄4 cup (120g) diced yellow onion\u003cbr>\n4 to 6 medium carrots (about 1 1⁄2 pounds, or 680g), peeled, quartered lengthwise, and roughly chopped\u003cbr>\n1 small yam (about 7 ounces, or 198g), peeled and diced\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n3⁄4 teaspoon garam masala, divided\u003cbr>\n3 cups (725ml) vegetable stock\u003cbr>\n2 teaspoons fresh lime juice, or to taste\u003cbr>\n2 tablespoons sour cream, plus additional for garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat the oil in a large soup pot over medium heat. Add the onion, carrots, yam, 1 teaspoon salt, 1⁄4 teaspoon pepper, and 1⁄2 teaspoon of the garam masala. Cook for about 15 minutes, stirring frequently.\u003c/p>\n\u003cp>Add the stock and 1 cup cold water and raise the heat to high. Bring the soup to a boil, then reduce the heat to a simmer, partially cover, and simmer until the vegetables are tender, about 15 minutes. Remove from the heat.\u003c/p>\n\u003cp>If you have an immersion blender, use it to purée the soup. (Otherwise, allow it to cool slightly and then purée it in batches using a traditional blender. Return the soup to the pot.) Season with the lime juice, to taste, and adjust the salt and pepper.\u003c/p>\n\u003cp>Mix the sour cream and the remaining 1⁄4 teaspoon garam masala in a small bowl. Swirl into the soup. Serve hot, garnished with additional sour cream, if desired.\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Photography © 2012 by Paulette Phlipot.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Event Details:\u003c/strong>\u003c/p>\n\u003cp>Cheryl Sternman Rule reads from and signs copies of \u003cem>Ripe\u003c/em>:\u003cbr>\nThursday, April 26, \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a>, 6 p.m.\u003cbr>\n3885A Cesar Chavez Street\u003cbr>\nSan Francisco \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sunday April 29, \u003ca href=\"http://cafarmersmkts.com/markets/category/blossom\">Blossom Hill Farmers' Market\u003c/a>, 10 a.m.\u003cbr>\nPrinceton Plaza Mall, 1375 Blossom Hill Road\u003cbr>\nSan Jose\u003c/p>\n\n","blocks":[],"excerpt":"Sarah Henry finds many new produce-centric hits among the recipes in the cookbook Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by local Cheryl Sternman Rule.","status":"publish","parent":0,"modified":1335302309,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":1867},"headData":{"title":"Ripe for Action: Colorful Cookbook Encourages Cooking | KQED","description":"Sarah Henry finds many new produce-centric hits among the recipes in the cookbook Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by local Cheryl Sternman Rule.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ripe for Action: Colorful Cookbook Encourages Cooking","datePublished":"2012-04-24T15:22:54.000Z","dateModified":"2012-04-24T21:18:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"42167 http://blogs.kqed.org/bayareabites/?p=42167","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/24/ripe-for-action-colorful-cookbook-encourages-cooking/","disqusTitle":"Ripe for Action: Colorful Cookbook Encourages Cooking","path":"/bayareabites/42167/ripe-for-action-colorful-cookbook-encourages-cooking","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-veg-fruit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-veg-fruit500.jpg\" alt=\"fruit and vegetable banner. Photo: Paulette Phlipot\" title=\"fruit and vegetable banner. Photo: Paulette Phlipot\" width=\"502\" height=\"335\" class=\"alignnone size-full wp-image-42306\">\u003c/a>\u003cbr>\n\u003cem>A cornucopia of colorful chapters awaits the reader inside the pages of \u003cem>Ripe\u003c/em>, a cookbook collaboration between writer Cheryl Sternman Rule and photographer Paulette Phlipot. Photo: Paulette Phlipot\u003c/em>\u003c/p>\n\u003cp>One of the perks of being a food writer is that every few days or so a new cookbook lands on my doorstep. One of the burdens of being a food writer is that every few days or so a new cookbook lands on my doorstep.\u003c/p>\n\u003cp>Trust me: With these often unsolicited gifts comes guilt. There are the cookbooks that go straight in the bag destined for the public library sale. Sometimes a publicist doesn't know my work well enough to surmise that I'm unlikely to cover, say, the latest in cupcake trends, or 101 ways to cook with lard, or a weighty tome on D.I.Y. butchering. There are audiences for all these books -- and writers who want to cover them -- but they're just not for me.\u003c/p>\n\u003cp>Then there are the cookbooks destined to collect dust on a shelf piled high with many other food books, despite my best intentions. Some I won't ever open. Sad but true. Eventually, these books will make their way to the public library sale pile as well. Many others, of course, I will reference in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/blood-bones-bombshells/\">roundups\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2011/11/02/michael-pollan-new-food-rules-but-no-need-to-be-neurotic/\">profiles\u003c/a>, and \u003ca href=\"http://civileats.com/2010/09/30/vanessa-barrington-the-d-i-y-delicious-diva/\">reviews\u003c/a>. And yet, even with some of these cookbooks, including well-written prize-winners in the mix, I still may never make a single recipe from their pages. My bad.\u003c/p>\n\u003cp>And then there are the cookbooks that turn up on my front porch and I couldn't be more delighted to welcome them into my home like, well, a good friend. \u003cem>\u003ca href=\"http://ripecookbook.com/\">Ripe: A Fresh Colorful Approach to Fruits and Vegetables\u003c/a>\u003c/em> (Running Press, $25, 312 pages) is my kind of book. Not just because I write a blog with a pro-produce focus called \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>. Not just because the author, \u003ca href=\"http://cherylsternmanrule.com/\">Cheryl Sternman Rule\u003c/a>, is one of the first friends I made in the food writing world when I switched to that beat three years ago. And not just because, when I -- a modest home cook -- flipped through the book's brightly-hued pages my first thought on many of those 75 recipes was: \"I can do that.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But there were, of course, people to interview, stories to write, and after-school schlepping to be done and still that color-saturated cookbook's recipes had not found their way into my kitchen. I did sit down one afternoon with a cup of tea -- and encourage others to follow suit -- and read it cover to cover. Granted, that's an unusual way to consume a cookbook, but Cheryl is a writer with a quirky turn of phrase and a pithy wit whose craft I admire. Consider: \"You can also boil artichokes whole, but then you'll need to deal with the choke after the fact, and the only thing worse than a hairy choke is a hot hairy choke, if you know what I mean.\" Bada-boom.\u003c/p>\n\u003cp>Also, it must be said, I had a deadline to profile Cheryl for her hometown paper, the \u003cem>\u003ca href=\"http://www.mercurynews.com/food-wine/ci_20357135/getting-fresh-ripe-author-cheryl-sternman-rule\">San Jose Mercury News\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-photog-cover-author.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-photog-cover-author.jpg\" alt=\"Photographer Paulette Phlipot, Ripe book cover, author Cheryl Sternman Rule\" title=\"Photographer Paulette Phlipot, Ripe book cover, author Cheryl Sternman Rule\" width=\"560\" height=\"212\" class=\"alignnone size-full wp-image-42253\">\u003c/a>\u003cbr>\n\u003cem>Photographer Paulette Phlipot (left) conceived of the concept for \u003cem>Ripe\u003c/em> (center) and convinced writer Cheryl Sternman Rule (right) to be her partner-in-crime on the cookbook.\u003c/em>\u003c/p>\n\u003cp>The book includes bite-sized essays showcasing Cheryl's signature style, familiar to many as the voice behind \u003ca href=\"http://5secondrule.typepad.com/\">5 Second Rule\u003c/a>, which recently won top honors from the \u003ca href=\"http://www.iacp.com/press/more/2012_winners_for_annual_iacp_awards\">International Association of Culinary Professionals\u003c/a> for outstanding culinary blog. Her partner in this produce lovefest, a cookbook arranged not by seasons or courses but rather grouped by color (with chapters titled red, orange, yellow, green, purple & blue, and white), is the award-winning photographer \u003ca href=\"http://p3images.com/\">Paulette Phlipot\u003c/a>, who gets credit for the book's chromatic concept. The pair met at an IACP conference in the Big Easy in 2008 where Phlipot flashed Sternman Rule her portfolio via iPhone, and Sternman Rule, a smart-phone virgin at the time, was instantly smitten.\u003c/p>\n\u003cp>Fast forward to a couple of weeks ago: Cheryl had a soiree at her home, where neighborhood friends and food writer pals from around the Bay came to celebrate the release of \u003cem>\u003ca href=\"http://www.amazon.com/Ripe-Colorful-Approach-Fruits-Vegetables/dp/0762440244/ref=sr_1_1?ie=UTF8&qid=1335221954&sr=8-1\">Ripe\u003c/a>\u003c/em>, out just four weeks, now in its third printing, and picked up by \u003ca href=\"http://www.anthropologie.com/anthro/category/books/home-books.jsp\">Anthropologie\u003c/a>, not too shabby for a first-time author. So I headed down to the Silicon Valley, home today, as Cheryl herself likes to say, \"to Google, Yahoo, Facebook, and me.\"\u003c/p>\n\u003cp>There's nothing like seeing someone in situ to get a more complete picture of her life. Here is Cheryl's kitchen where she makes all those artfully-photographed baked goods that feature on her blog like \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/03/chocolate-coconut-slice-and-bake-cookies.html\">Double Chocolate Coconut Slice and Bake Cookies\u003c/a>, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2009/05/blueberry-corn-muffin-recipe.html\">Blueberry Corn Muffins\u003c/a>, and \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2008/06/bounty.html\">Raspberry-Cardamom Tart in a Cocoa Crust\u003c/a>. There is the grill where she tests recipes. Upstairs her office is piled with papers, downstairs the beaming author sports one of her \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2012/01/sur-la-table-apron-upgrade-apron-intervention.html\">vintage-inspired aprons\u003c/a>.\u003c/p>\n\u003cp>Scattered throughout her home that night: A rainbow assortment of food stations featuring matching tablecloths and bouquets bursting with colors corresponding to recipes from the chapters of her book. At the yellow station, for instance, guests could nosh on Corn with Cilantro-Lime Salt or Grilled Five-Spice Pineapple Kabobs and wash it down with Agave Meyer Lemonade -- leaded or sans spirits -- while a big bunch of sunflowers stood watch. Red gerber daisies kept the beets company, while elegant iris shared the spotlight with slices of Blueberry Nutmeg Cake.\u003c/p>\n\u003cp>I thought it was a brilliant move: Every morsel on offer that night came straight out of that color-coded cookbook. All those dishes tasted so finger-licking good I made a mental note then and there to get cracking on some of those recipes myself.\u003c/p>\n\u003cp>And I have. Lots of them. Cucumber Halloumi Salad with Licorice Notes (recipe below). \u003ca href=\"http://www.mercurynews.com/recipes/ci_20333548/recipe-avocado-tangerine-salsa\">Avocado Tangerine Salsa\u003c/a>. The aforementioned lemonade and the pineapple kabobs. Also the Carrot Soup with Garam Masala Cream (recipe follows too.)\u003c/p>\n\u003cp>On my to-do list: \u003ca href=\"http://www.mercurynews.com/recipes/ci_20336214/recipe-kumquat-arugula-salad-currant-walnut-vinaigrette\">Kumquat Arugula Salad\u003c/a>. \u003ca href=\"http://www.mercurynews.com/recipes/ci_20333630/recipe-warm-fava-shallot-couscous\">Warm Fava Shallot Couscous\u003c/a>. \u003ca href=\"http://www.seriouseats.com/2012/04/ripes-toasted-nori-edamame-with-garlic-chile-oil.html\">Toasted Nori Edamame with Garlic-Chili Oil\u003c/a>. As well as Shaved Chioggia Beet Salad with Mixed Citrus Vinaigrette, Apricot Frangipane Galette, Miso Tofu Bok Choy, \u003ca href=\"http://www.seriouseats.com/2012/04/ripes-eggplant-romesco-rigatoni.html\">Eggplant Romesco Rigatoni\u003c/a>, and Turnip and Yukon Gold Puree with Buttermilk and Chives.\u003c/p>\n\u003cp>Here's what I learned that night at her house: The girl -- who is appearing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> in San Francisco this Thursday and at \u003ca href=\"http://cafarmersmkts.com/markets/category/blossom\">a farmers' market in San Jose\u003c/a> on Sunday -- has a serious thing for kumquats. These sharp, tart little beauties featured in a kick-arse drink, a Kumquart Sidecar (cognac + orange liqueur + fruit + ice + sugared rim), a salad, and a simple dessert with blueberries. While she clearly adores farmers' market finds, Cheryl also knows her way around a spice rack -- flavor pairings with herbs and spices make all the difference in many of her unfussy food ideas. For instance, it's those licorice notes -- toasted fennel seeds and tarragon -- that make that Cucumber Halloumi Salad sing. I've subsequently tweaked it some: The side morphs into a satisfying meal served over spring greens, with quartered falafel, and a tad more dressing. \u003c/p>\n\u003cp>Also: This food writer is going to keep surprising us with her ability to play with food, photography, and words. One to watch, read, and savor.\u003c/p>\n\u003cp>Recipes follow. Go make something simple, colorful, and ripe to jazz up tonight's dinner. Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cucumber Halloumi Salad with Licorice Notes\u003c/strong>\u003cbr>\nToasted fennel seeds and abundant fresh tarragon lend a licorice-y backdrop to this unique salad, which pairs cucumbers with seared Halloumi, a Cypriot cheese that can be browned or grilled without melting. You’ll find the interplay of textures, flavors, and temperatures irresistible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Cucumber-Halloumi-Salad500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Cucumber-Halloumi-Salad400.jpg\" alt=\"Cucumber Halloumi Salad with Licorice Notes. Photo: Paulette Phlipot\" title=\"Cucumber Halloumi Salad with Licorice Notes. Photo: Paulette Phlipot\" width=\"400\" height=\"602\" class=\"alignnone size-full wp-image-42295\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 teaspoons fennel seeds\u003cbr>\n4 (1⁄2-inch-thick or 1.25cm-thick) slices Halloumi cheese, blotted dry\u003cbr>\n1 tablespoon extra-virgin olive oil\u003cbr>\n2 teaspoons sherry vinegar\u003cbr>\n1⁄2 medium garlic clove, smashed and minced\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n1 English cucumber, unpeeled, halved lengthwise\u003cbr>\n1⁄4 cup (10g) loosely packed chopped fresh tarragon leaves\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, dry nonstick skillet, toast the fennel seeds over medium heat, shaking the skillet a few times, until fragrant, 2 to 3 minutes. Transfer to a small dish. Crank the heat to medium high, add the Halloumi, and brown on both sides, turning once, about 4 minutes total. Set aside to cool slightly.\u003c/p>\n\u003cp>Whisk the oil, vinegar, and garlic in a medium serving bowl. Season with salt and pepper.\u003c/p>\n\u003cp>Run a small spoon (a serrated grapefruit spoon works well) along the length of each cucumber half, making a tunnel and scraping out the seedless membrane. Slice the cucumber into 1/2-inch-thick (1.25 cm) half-moons. Add to the vinaigrette along with the tarragon and toasted fennel seeds. Tear the cheese into irregular pieces and toss on top.\u003c/p>\n\u003cp>Toss gently to coat. Adjust seasonings to taste, and serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Carrot Soup with Garam Masala Cream\u003c/strong>\u003cbr>\nHere’s a creamy soup with a gentle kick from the spice mix garam masala, a warming combo of coriander, cumin, cinnamon, clove, pepper, bay, and several other spices. You’ll find it in any Indian market.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Carrot-Soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Carrot-Soup560a.jpg\" alt=\"Carrot Soup with Garam Masala Cream. Photo: Paulette Phlipot\" title=\"Carrot Soup with Garam Masala Cream. Photo: Paulette Phlipot\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-42297\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1⁄4 cup (60ml) olive oil\u003cbr>\n3⁄4 cup (120g) diced yellow onion\u003cbr>\n4 to 6 medium carrots (about 1 1⁄2 pounds, or 680g), peeled, quartered lengthwise, and roughly chopped\u003cbr>\n1 small yam (about 7 ounces, or 198g), peeled and diced\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n3⁄4 teaspoon garam masala, divided\u003cbr>\n3 cups (725ml) vegetable stock\u003cbr>\n2 teaspoons fresh lime juice, or to taste\u003cbr>\n2 tablespoons sour cream, plus additional for garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat the oil in a large soup pot over medium heat. Add the onion, carrots, yam, 1 teaspoon salt, 1⁄4 teaspoon pepper, and 1⁄2 teaspoon of the garam masala. Cook for about 15 minutes, stirring frequently.\u003c/p>\n\u003cp>Add the stock and 1 cup cold water and raise the heat to high. Bring the soup to a boil, then reduce the heat to a simmer, partially cover, and simmer until the vegetables are tender, about 15 minutes. Remove from the heat.\u003c/p>\n\u003cp>If you have an immersion blender, use it to purée the soup. (Otherwise, allow it to cool slightly and then purée it in batches using a traditional blender. Return the soup to the pot.) Season with the lime juice, to taste, and adjust the salt and pepper.\u003c/p>\n\u003cp>Mix the sour cream and the remaining 1⁄4 teaspoon garam masala in a small bowl. Swirl into the soup. Serve hot, garnished with additional sour cream, if desired.\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Photography © 2012 by Paulette Phlipot.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Event Details:\u003c/strong>\u003c/p>\n\u003cp>Cheryl Sternman Rule reads from and signs copies of \u003cem>Ripe\u003c/em>:\u003cbr>\nThursday, April 26, \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a>, 6 p.m.\u003cbr>\n3885A Cesar Chavez Street\u003cbr>\nSan Francisco \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sunday April 29, \u003ca href=\"http://cafarmersmkts.com/markets/category/blossom\">Blossom Hill Farmers' Market\u003c/a>, 10 a.m.\u003cbr>\nPrinceton Plaza Mall, 1375 Blossom Hill Road\u003cbr>\nSan Jose\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42167/ripe-for-action-colorful-cookbook-encourages-cooking","authors":["5125"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_95","bayareabites_1865","bayareabites_1245","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_10351","bayareabites_14758","bayareabites_3891","bayareabites_960","bayareabites_770","bayareabites_3612","bayareabites_10355","bayareabites_10356","bayareabites_2400","bayareabites_10352","bayareabites_14738","bayareabites_10353","bayareabites_200"],"featImg":"bayareabites_42306","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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