Even if you don't actually like to cook, there is a certain pleasure to be had from just perusing cookbooks. Some have gorgeous photography. Some authors write about food in a way that can get you craving flavors you've never tasted before. Cookbooks allow you to fantasize about dishes that you might make (if you could find all of those rare ingredients and if you actually had all the strange kitchen gadgets required!). They allow you to travel the world through the cuisine of various countries. Some get so specific that they center around a single ingredient.
When you think of "fusion cuisine," Top Ramen may not be what comes to mind. But a recent blog post by National Public Radio's Linda Poon has opened my eyes. Ramen, as one of her sources notes, is a platform food--just about anything can be built upon it.
Pass the miso soup, this manga is tastefully addictive. Shiro is a lawyer who would much rather be cooking instead of deflecting his colleagues spoken and unspoken questions about his hobbies and dating life. Shiro's boyfriend, Kenji, could care less who knows he is gay, is given to bouts of...
For me, sharing books and sharing food with friends and family is about as good as it gets. Last month for Dr. Seuss's birthday a coworker brought in green eggs and ham - made of snack foods. It was amazing! There were delicious snacks to eat while we reminisced about our childhood memories of reading Seuss. It was so good I went home and made my own batch.
Do it yourself!
Ingredients: White Chocolate or Almond Bark, Pretzel Sticks and Green M&M's.
The last place Illinois-born Molly Gerry wants to be is Raton, New Mexico, but when her father finally dies of a long illness her older sister, Colleen, sees few options other than to lie about Molly's age and get them both jobs as waitresses on the Atchison, Topeka, and Santa...
I'm going to a Fresh City Life, My Branch program this weekend!
Get some quiet sewing time in away from other demands! We’ll have our sewing machines set up with basic thread colors - just bring your own sewing knowledge and whatever you’re working on! Saturday, October 19 at 9 a.m. at the Schlessman Family Branch.
The author was excited when her husband got a prime diplomatic post--Paris. They could explore together, eat, travel, find new favorite places. Then he received word that he was to go to Baghdad for a year--a place spouses aren't allowed to follow. Suddenly, Mah was faced with a year in...
Get ready for this week's Fresh City Life My Branch programs! Get them on your calendar and don't forget to check if registration is required!
Learn how to transfer images from photos and magazines onto recycled jars to make a beautiful candle holder or vase. If you would like to use a particular photo, please bring at least two laser copies. Registration is required. Friday, October 11 at 3 p.m. at the Ross-Broadway Branch Library.
An enjoyable journey from China to Italy, with many stops in between, to look at food history and traditions. The author's original goal was to try to figure out if noodles had really come to Italy from China or vice versa, or something in between. Of course, food, culture, and...
The inimitable Marcella Hazan died this week at the age of 89. As the New York Times noted in the headline for her obituary, she "changed the way Americans cook Italian food." Her passing got me thinking about enduring cookbooks by strong-minded writers who have guided me in the kitchen and whose prose is a pleasure to read away from the stove.
Hazan authored a number of cookbooks, notably The Classic Italian Cookbook. Although she never felt comfortable enough in English to compose in that language (she wrote in Italian and her husband translated the text), she had a forceful voice that commanded the reader's attention. She was exacting, opinionated, and sometimes peremptory--a stern teacher whose rigor her students cherish.