Special Feature: Products Sally Recommends
The Daily Dish Archive
December 29, 2002
International Dictionary of Gastronomy, a 329 page paperback by Guido Gomez De Silva, is an invaluable reference book containing 6,500 food terms. The 5-language glossary provides a quick reference in English, French, German, Italian and Spanish. Ideal for home cooks as well as professionals.
December 27, 2002
What's New for the Frequent Business Traveler by Walter Reisender highlights airlines, hotels and restaurants worldwide as well as words of warning.
December 22, 2002
Filled with gorgeous color photography, 52 Great Weekend Escapes In Arizona by Arizona travel and recreation experts Ray Bangs and Chris Becker is a simply wonderful guidebook for travelers and outdoors enthusiasts. Divided in sections featuring activities according to season and according to difficulty level, 52 Great Weekend Escapes showcases grand outing ideas from salt river tubing to paint ball to Verde hot springs and desert skydiving. Over $1500 worth of coupons come with 52 Great Weekend Escapes.
The Wilder Shores of Gastronomy by Alan Davidson is a compilation of the journal Petits Propos Culinaires, brainchild of food notables Elizabeth David, Richard Olney and Alan and Jane Davidson, circa 1979. The founders wrote articles as did prominent contributors like Claudia Roden, Harold McGee and Jane Grigson. This anthology covers a wide range of topics and will expand readers' understanding of cuisine, its history, ingredients and personalities.
In The Paris Cookbook, Patricia Wells leads readers on a fascinating culinary exploration of the City of Moveable Feasts. Both a recipe book and a gastronomic guide, The Paris Cookbook covers all facets of the city's dynamic food scene, from the three-star cuisine of France's top chefs, to traditional bistro favorites, to the prized dishes of cheese-makers, market vendors, and home cooks. Gathered over the years, the 150 recipes in this book represent the very best of Parisian cooking.
Home Cheese Making by Ricki Carroll is the classic home cheese making primer. It has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment. Here are 85 step-by-step recipes for cheese varieties including farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella.
December 14, 2002
Tamales 101, A BeginnerÅs Guide to Making Traditional Tamales by Alice Guadalupe Tapp showcases nearly 100 recipes for these corn-husked bundles of fresh masa plump with wonderful combinations of sauces, meats, and vegetables. Tamales are a simple and delicious staple of Mexican and Southwestern cuisine. Tamales 101 includes 60 food and spot photographs and 15 illustrations showing, step by step, how to spread masa and wrap and tie tamales.
December 12, 2002
The Olive Farm. Following in the footsteps of bestselling authors Peter Mayle (A Year in Provence) and Frances Mayes (Under the Tuscan Sun), Drinkwater has written a memoir of her flight to the good life in southern France. "All my life-long, I dreamed of acquiring a shabby-chic house and renovating it," writes the author, a British actress who starred in the BBC adaptation of James Herriot's All Creatures Great and Small.
December 10, 2002
Jump back through time to an era when sitting at the counter in your neighborhood diner was sure to bring hearty made-from-scratch food, friendly service, and an atmosphere all it own. Featuring a fun, colorful journey through diner history, Retro Diner by Linda Everett offers over 115 of the best comfort food recipes from the American roadside, including Blue Moon Diner's Patty Melt, Steeltown Meatloaf, Dixie Diner's Blueberry Pancakes, and Peach Cobbler from Jake's.
December 8, 2002
Food critic and writer Jeffrey Steingarten is back with a second helping of his mouthwatering essays from Vogue Magazine. It Must've Been Something I Ate: The Return of the Man Who Ate Everything (Knopf, $27.50) is described as "a delight for discerning eaters." Steingarten certainly proves himself a true gastonome, traveling far and wide in search of food.
December 6, 2002
The Century in Food: America's Fads and Favorites by Beverly Bundy examines the inventions, innovations, and ingenuity that have fueled American appetites for the past hundred years. Bacardi Double-Chocolate Rum Cake, Playboy Paella, Sausage-Stuffed Baked Apples, and Chicken Fillets In Tomato-Wine Sauce are just a sampling of the scrumptious recipes found here, but more than a simple cookbook, The Century in Food provides an enthralling history of American culture. This book is destined to become a classic amid food lovers and historians alike.
December 4, 2002
Mom's Best Desserts: 100 Classic Treats That Taste As Good Now As They Did Then by Andrea Chesman & Fran Raboff includes more than 100 truly great American recipes that no home baker should be without: chocolate layer cakes and blueberry pie, cherry cobbler and apple pandowdy, lemon meringue and chocolate cream pie, baked custard and Indian pudding, chocolate chip cookies and gingerbread men, butterscotch pudding and baked apple dumplings. The book is enhanced with delightful anecdotes and historical tidbits culled from three centuries of cookery and housekeeping books.
December 2, 2002
A Return to Cooking is a big, lush book (330 pages, 150 recipes, nearly 400 color photos and illustrations) dense with information, technique, and flavor by chef and part-owner of Le Bernardin restraurant in New York City. For anyone who has wandered far from the kitchen and the pleasures inherent in cooking, A Return to Cooking will bring you right back home.