Cookbook Of The Day

We have posted a lot about Hugh Acheson’s The Broad Fork on our Facebook page, but it seems time to write about the...

After a football induced weekend of ribs and wings, my friend, Ann, called to say she was eating a salad of quinoa, chickpeas, kale and ot...

 Face it.   We will read any French cookbook out there.   It is a sickness. An addiction.   We love it and that is that.   By n...

In 1867 Mrs. Beeton wrote the following: “Men are now so well served out of doors – at clubs, hotels and restaurants – tha...

We couldn't wait till April Bloomfield's book came out.  When we heard she was writing a cookbook, we haunted Amazon until it got...

Ernest Amiet was a classically trained chef who trained in France, Switzerland and England before landing in Chic...

Well, we think the Fabulous Beekman Boys, Dr. Brent Ridge and Josh Kilmer-Purcell, are famous and just getting more famous and fabulous as...

It seems that EVERYONE is talking about the weather. It seems funny that during this horrible "hot" spell, no one is raising the ...

It might just surprise you to learn that the state tree of West Virginia is the Acer saccarum . But we just call it the Sugar Maple. Th...

One day Tracey Ryder and Carole Topalian compiled a little newsletter about food in Ojai. They dubbed it Edible Ojai and for a couple of ye...

After some foofy cookbooks last week, we thought we offer up the flip side today with Robert Earl's X-treme Cuisine. Gone are the tailg...

I love Trader Joe's. I never thought of making it a career, though! Cherie Mercer Twohy did think of it and here is The I "hear...

Originally, Termite Hall was coaching inn located halfway between the Mobile, Alabama courthouse and Spring Hill College. It was known appr...

In 1982, Frank Stitt boarded a plane for his native Alabama announcing that he was moving to Birmingham to open a world-class restaurant. ...

Several bloggers including Cachagua Store , Lost City , Off The Presses , and Restaurant- ing through history have mentioned The Colony ...

In his introduction to Corby Kummer ’s The Pleasures of Slow Food , Eric Schlosser lays out the premise for the Slow Food Movement. It sta...

A meal worth eating must take at least an hour and a half; apart from that fact that it is not healthy to eat quickly, there is the point of...