Posts Currently viewing the category: "Cookbooks"

“Bread is Gold: Extraordinary Meals With Ordinary Ingredients” is a cookbook with a mission: reducing food waste. This is the brain child of Italian chef Massimo Bottura. In preparation for a food expo in 2015 entitled “Feeding the Planet: Energy for Life,” he thought about asking the best chefs in the world to cook for…(Read More)

The Publican is a restaurant in Chicago that has grown into a butcher shop, bakery and private events space. Four Chicago business partners wanted to make “a kind of modern American beer hall,” offering the straightforward food often found in the north of France and Belgium: pork, oysters and beer, served generously in a nonfussy…(Read More)

If you don’t usually read the introductions to cookbooks, you really should read the one to Andrew Barton’s “The Myrtlewood Cookbook: Pacific Northwest Home Cooking.” It explains how Eugene native Barton, a preschool teacher who has never worked in a restaurant, came to write a cookbook…(Read More)

In the introduction to James Beard Award winner Diana Henry’s latest book, “Plenty: Good, Uncomplicated Food for the Sustainable Kitchen,” she writes that thoughtfully approaching what we eat and how it’s produced can add to the pleasure of eating it…(Read More)

Exercises in using every last morsel

By | | Cookbooks

“Bread is Gold: Extraordinary Meals With Ordinary Ingredients” is a cookbook with a mission: reducing food waste. This is the brain child of Italian chef Massimo Bottura. In preparation for a food expo in 2015 entitled…

Big, bold flavors from a U.S. beer hall

By | | Cookbooks

The Publican is a restaurant in Chicago that has grown into a butcher shop, bakery and private events space. Four Chicago business partners wanted to make “a kind of modern American beer hall,” offering the straightforward…

A Eugene native’s taste of home

By | | Cookbooks

If you don’t usually read the introductions to cookbooks, you really should read the one to Andrew Barton’s “The Myrtlewood Cookbook: Pacific Northwest Home Cooking.” It explains how Eugene native Barton, a preschool teacher…

A recipe for better eating

By | | Cookbooks

In the introduction to James Beard Award winner Diana Henry’s latest book, “Plenty: Good, Uncomplicated Food for the Sustainable Kitchen,” she writes that thoughtfully approaching what we eat and how it’s produced can add…