No Grain, No Pain

Everyday Grain-Free Gourmet: Breakfast, Lunch and Dinner Jodi Bager and Jenny Lass Whitecap, 2008 Imagine a world where bread hurts. I don’t mean getting whacked in the head with a baguette, but where eating bread or rice or a gooey cinnamon roll causes real illness and pain. For people suffering from celiac disease, items made […]

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The Miracle Worker

Some random thoughts about Barbara Kingsolver’s book, Animal, Vegetable, Miracle: A Year of Food Life… I think it should be a rule that books about food should be written by fiction writers as opposed to scientists or even journalists. Kingsolver is just better at describing everything, and she has the skill to make it all […]

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Order Up

Service Included by Phoebe Damrosch With all the hype about celebrity chefs these days, we tend to overlook one very important component of any restaurant crew – the server. While cheffing is most definitely hard work, it can pay off in cookbooks, endorsement deals, TV shows or at the very least, chef groupies. No fame […]

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Alice in Wonderland

I once worked for a woman who was a whirlwind. Driven, creative, incredibly knowledgeable in her field, kind as can be, she nevertheless drove me and every other person who worked for her right around the bend. She was one of those folks who took on more and more work, spreading herself too thin, ignoring […]

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Slave to the Kitchen

  You’ve gotta have a lot of respect, and a healthy does of fear, for someone who can make Gordon Ramsay cry. Anyone who has spent hours watching Hell’s Kitchen wondering where the hell Ramsay learned to run a kitchen like THAT can look no further than his teacher and mentor, Marco Pierre White. The […]

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Turning the Tables

I’ve had this book sitting on my desk for so long that I’ve partially forgotten what the damn thing’s about. But it’s been sitting here because I’ve been meaning to write about it, because I not only enjoyed it but found it incredibly useful. Food bloggers will likely recognize the name Steven Shaw as the […]

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If you Can’t Stand the Heat

Bill Buford hurts my head. That’s really my first thought when I try to size up the book Heat, An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker and Apprentice to a Dante-Quoting Butcher in Tuscany. He hurts my head because he may well be obsessive-compulsive, and the book is really the literary equivalent of […]

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The Making of a Chef

First, a disclaimer. The content of this post is not intended to sound pretentious or condescending. It is not my intention to look down on the home cook (I am one myself), or to sneer at people who have not gone through a culinary arts programme. I’ve always hated when people with university degrees look […]

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That’s Just Nasty

I have a great deal of respect for Anthony Bourdain. Not for his ex-junkie, drinking, smoking, vegetarian-hating, pig-killing, squeasel-eating antics, but because he tells it like it is. He’s one of those folks who talk first and think later, someone who regularly gets pegged as being the guy who says what everyone else is thinking […]

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Candy Freak

One of the cool things about writing a book about a particular food item is that, whether you consider yourself to be or not, other people will look to you as an expert on that topic, and will heap free samples upon you in the hope that you will write about them. I met author […]

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Cooking For Dummies

It’s pretty much been determined that The Food Network has been dumbed down to make it more “entertaining” as opposed to educational. Cooking shows never give you the recipe for things anymore, and viewers choose their programming based on pretty hair, big boobs and which TV celebrity chef has the most gadgets for sale. Apparently […]

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Eat Like a Canadian

Canadians at Table – A Culinary History of Canada Dorothy Duncan When I was in junior high school, I was very excited about taking history class. That was until I got to that class and realized “history” was really all about who won what war, and not about how people really lived. Feminists would interject […]

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