Things to Read, Study, Know, Or See

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               above:  my book right above Tyler Florence’s at the bookstore–sigh

From time to time, I see something cool you might want to know about. I’ll share it here when I see it.  Kind of random, but in hopefully helpful categories. That way I have them, too.

 

Which fish is ok to eat? (2017)

9 Easy Recipes for Beginning Grillers

14 Perfect Spring Soups

James Beard : America’s First Foodie

Learn about not wasting food!  We Don’t Waste

BOOKS, ETC:

Can’t find a cookbook you really want?  Check out Bonnie Slotnick Cookbooks (NY). They’ll ship right to your door.

Best 24 Cookbooks of 2016 (Epicurious)

Saveur’s Best cookbooks of 2015

Best List of Fall, ’14 Cookbooks from FOOD52 (How did they miss mine?!)

How to Preserve Family Recipes via Video or in a Book

High Altitude Basics:  Click HERE

INGREDIENTS OR HOW TO:

Which Salt for What?  (Food52)

PINK PEPPERCORNS ARE INCLUDED IN NUT ALLERGIES–Careful!!

CHEF JACQUE PEPIN VIDEO on how to make vinaigrette. Mais oui!

Here’s the link to an epicurious.com article about how to make mascapone, clotted cream, créme frâiche etc. AT HOME.

OLIVE OIL:   People ask me all the time about olive oil.  Here’s my scoop:  I buy the big jug at Costco for cooking and I decant it into a mustard squeeze bottle easy use when cooking.  It also fits better on my counter and in my cupboard.  For garnish and for salads, I buy more expensive olive oil at Williams-Sonoma and I typically buy a few bottles of Italian extra virgin oil after the holidays when they’re on sale.  Otherwise I buy Olio Santo, which runs about $30 for 750 ml. Good California oil is a lot cheaper than good Italian oil and I love it.  Don’t skimp on your salad oil.  You’ll eat more salads if you dress them well♥

LEARNING and WRITING

The 10 Most Important Things I Learned at Culinary School (thekitchn.com)

Why It’s Important to Cook at Home  Read it here and cook.

Maintaining a Long-term Blog from 101 Cookbooks

Want to have your photos published by the LA Times in WEEKENDEATS?  Click here.

Cooking School for Home Cooks — 20 Free Lessons online

100 Best Cooking Tips from Chefs

Writing Your Way to Happiness (NYT)

Organizing your recipes

44  French Meals (You need to try before you die.)

Judith Jones in her Own Words

Knife Technique from Jacques Pepin

COOKING:

Can you keep soup you’ve left out overnight by mistake or to cool?  Kitchn says, “Yes, you can; just boil it for 10 minutes…”  the story HERE. (If you’re scared to do this or prefer not to, throw a few ice cubes in your soup to cool it off before refrigerating.  Another option is to pour it out into more shallow pans in order to cool more quickly before refrigerating or freezing.

Gorgeous antipasti or cheese or charcuterie platters here (SAVEUR)

Make your own Blood Orange Digestif.  

Which fish and seafood are safe and sustainable?  Click HERE for Monterey Bay Seafood Watch info.

Lose your Fear of Cooking Fish; Here’s a fast, delicious way to prepare skillet fish

Make your own brandied cherries right HERE.

Peter Reinhart’s Learn How to Make Perfect Pizza at Home Free On-line Class

57 Great Cooking Tips from Epicurious

Jamie Oliver’s How to make a great salad video

BAKING

HOW TO MAKE THE BEST COOKIE EVER.  (The science behind it all.)

Rose Levy Beranbaum’s Website–for lot of baking recipes, tips, etc.  She’s it.

KITCHEN INFO, STUFF, & EQUIPMENT:

WHERE TO STORE WHICH FRUITS AND WHAT VEGETABLES IN YOUR FRIDGE (What needs humidity?  What doesn’t?)

How to keep your kitchen really clean in just 20 minutes a day.

How to keep your whole house clean in just 30 minutes a day — no Saturday cleaning marathons.

How to organize your freezer for efficiency and also for a little saved cash!

GOOD FOOD/DIET/HUNGER ISSUES:

Newest info from the AMA about a healthy diet. (Spring, 2017)

A seismic change in how America eats? Sounds as if it’s happening, according to the NYT,  here. 

Dodgy Food Practices Banned in Europe but Still Happening in the U.S.

Food Stamp Myths Debunked

 Maps:  Where Food Comes from in the U.S.

DAVE ARNOLD AND HAROLD MCGEE BUST FOOD MYTHS AT HARVARD

The Sweet Science of Sugar–Joanne Chang @ Harvard

The Problem With Home-Cooked Meals (And why many low and middle income families  can’t manage or afford them.)

Eat a sensible diet that doesn’t cut out any huge food groups.  Read about the Harvard Healthy Plate here.

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