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For me, writing a menu is not unlike writing an essay: I spend hours sitting on the couch with books—cookbooks in this case—and handwritten notebooks splayed out around me like a pack of sleeping puppies. Sometimes there’s a literal sleeping puppy thrown in there, too. I open each book to a certain image or flavor combination so I can easily shift my eyes between the recipe for green onion powder, a step-by-step pictorial guide...
I was about ten or eleven when I fried my first salmon cake. In a kitchen, under the auspices of my paternal grandmother, I deboned canned salmon, cracked eggs, peppered the fish, made the patty, battered it in flour, and tossed it in the pan to fry. Salmon cakes are a multi-purpose food source in my grandmother’s household. Breakfast: salmon cakes and grits. Lunch: salmon cakes and salad. Dinner: salmon cakes and creamed corn....
Fuck it, I’m biased. I have a cookbook coming out next year. But I cannot hold it in. Cookbooks are the best possible holiday gift around. Just the best. That is because in the year 2015, cookbooks are not just cookbooks. They are not simply hardcover editions that help you get from grocery store to dinner table. That’s what The Internet is for. No, cookbooks, when done right—and many have done it right this year—give you...
Mark your calendars, all you literary-minded food folk—the Food Book Fair is returning to the Wythe Hotel from April 10th-12th this year. Founded in 2012 by Elizabeth Thacker Jones, FBF gathers together some of the most influential voices in culinary-focused print, for a three-day long series of workshops, panels and demonstrations. This year’s exciting line up of participants includes Christine Muhlke of Bon Appétit, as well as The Spotted Pig’s April Bloomfield, Dirt Candy’s Amanda Cohen,...

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