Daily Archives: February 17, 2013

I like to think of myself as someone who will try anything once (especially when it comes to food), but there are a few things I have a hard time stomaching, or even imagining to stomach. I recently encountered a photoshopped picture of a lamprey. I was comforted to know […]

50 Ways to Think About Food: No. 1 “Taboo”

17 Feb, 2013 in 50 Ways by Madara

Life, on the Line: A Chef’s Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat by Grant Achatz My rating: 3 of 5 stars This is a fascinating biography of a chef. The Food Biography genre is really expanding and my favorites in the genre tend to […]

Review: “Life on the Line: A Chef’s Story of Chasing ...

17 Feb, 2013 in Reviews by Madara

Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain My rating: 4 of 5 stars It’s pure, unadulterated pleasure reading Bourdain’s books, and this was the first one I read. I was a waitress and beer wench for many years, and he nailed the nail square on the head […]

Review: “Kitchen Confidential: Adventures in the Culinary Underbelly” by Anthony ...

17 Feb, 2013 in Reviews by Madara

“Serves 46 INGREDIENTS ⅓ cup unsweetened cocoa powder ½ cup light brown sugar 3 tbsp. ancho chili powder 2 tbsp. kosher salt 2 tbsp. granulated onion 1 tbsp. granulated garlic 1 tbsp. dried oregano 1 tbsp. dried mustard 2 tsp. dried ginger 2 tsp. ground cinnamon 1 tsp.” Read More: […]

Reading: “Cocoa-Rubbed Baby Back Ribs”

17 Feb, 2013 in From Around the Web by Madara

“My latest Kitchen History for Etsy focuses on the history of recipes–you can read it here. By the time these little spoons were manufactured c. 1900, recipes were orderly and measurements were exact–they look much like a recipe does today. But that wasn’t always the case.” Read More: http://www.fourpoundsflour.com/kitchen-histories-a-level-measure/

Reading: “Kitchen Histories: The Measuring Spoon”

17 Feb, 2013 in From Around the Web by Madara

“Americans consume 130 pounds of sugar per year, about…one immediately pictures someone standing with an open bag of sugar just letting it slide down the throat, but no! There’s 10 t. of sugar in a 12 oz Coke, people.” Read More: http://foodmuseum.com/entries/eating/the-big-fat-sugar-thing

Reading: “The Big Fat Sugar Thing”

17 Feb, 2013 in From Around the Web by Madara

The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World’s Most Famous Cooking School in Paris by Kathleen Flinn My rating: 4 of 5 stars Here’s the thing I realized while reading this book: food (and any of the myriad ways to think about food) […]

Review: “The Sharper Your Knife, the Less You Cry” by ...

17 Feb, 2013 in Reviews by Madara

American Food Writing: An Anthology: With Classic Recipes by Molly O’Neill My rating: 4 of 5 stars This is a really lovely collection of food writing. Molly O’Neill has picked out some great writers, and the short but interesting history of food in America is well represented from Thomas Jefferson […]

Review: “American Food Writing: An Anthology With Classic Recipes”

17 Feb, 2013 in Reviews by Madara

The Tart Little Piggy

a Food Writer and Her Library

a Food Writer and Her Library

Daily Archives: February 17, 2013

50 Ways to Think About Food: No. 1 “Taboo”

Review: “Life on the Line: A Chef’s Story of Chasing ...

Review: “Kitchen Confidential: Adventures in the Culinary Underbelly” by Anthony ...

Reading: “Cocoa-Rubbed Baby Back Ribs”

Reading: “Kitchen Histories: The Measuring Spoon”

Reading: “The Big Fat Sugar Thing”

Review: “The Sharper Your Knife, the Less You Cry” by ...

Review: “American Food Writing: An Anthology With Classic Recipes”