“That it is approachable, nonthreatening, and there is something in Straight Up Tasty for everyone, regardless of their level of experience in the kitchen,” says Adam Richman. “I aim to introduce people to flavors, ingredients, and maybe even techniques that they have not used in their kitchens before. “
Category: Chefs
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
Still worried about that extra Halloween candy you gobbled down? Imagine how many miles you’d have to spend on the treadmill after attending the 1450 banquet, held in England celebrating the enthronement of an archbishop where guests munched on 104 oxen, six ‘wylde bulles,’ 1,000 sheep, 400 swans and such game birds such as bustards…
Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New Profession
Andrew Friedman calls himself a chef writer because, as much as he loves food, he’s passionate about the stories chefs have to tell. “My point of view is writing not so much about the food but about the chefs, that’s why I say I’m a chefie not a foodie,” he says. “I think too many…
Cooking with the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry and Literary Fare
Chef Myra Kornfeld and poet Stephen Massimilla have put together a luscious cookbook illustrating how poetry, prose and food have been inspirational throughout history. The 500-page book, “Cooking With the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry and Literary Fare,” is divided by seasons. It pairs 150 recipes with culinary poems, essays and historic…
