Special Feature: Products Sally Recommends
The Daily Dish Archive
January 30, 2003
Vanilla
Queen Patricia Rain has written The Vanilla Chef,
a cookbook that not only includes 130 recipes but also the history of vanilla,
frequently asked questions and the legend of vanilla.
January 27, 2003
Monty
Preiser recently updated his extensive Hilton
Head, South Carolina restaurant reviews. Take a look and then take a trip!
January
25, 2003
Holiday
Hearts: A Collection of Inspired Recipes, Gifts, and Decorations by Pamela
Sheldon Johns and Jennifer Barry is a new book teeming with food and craft ideas
all devoted to the heart. It features over 40 recipes, 15 crafts, and a chapter
on hearts for kids.
January 23, 2003
Amuse-Bouche:
Little Bites of Delight Before the Meal Begins by Rick Tramonto, executive
chef/partner of TRU, Chicago. Over 100 recipes using the four different taste
sensations and 52 full-color photos are showcased.
January 20, 2003
Amuse-bouche
are today what hors d'eouvres were to America in the 1950s. Chefs at many fine
restaurants offer guests an amuse-bouche, a complimentary bite-sized treat that
excites the tongue and delights the eye, before the meal is served.
January
17, 2003
Julia's Kitchen at COPIA: The American
Center for Wine, Food & the Arts in Napa, California was recently named Best New
Restaurant of the Year by Esquire Magazine.
January 15, 2003
Arizona
Reflections is a travel journal with more than blank pages. Linda Kranz has
authored a travel journal on her beloved Arizona. A true "good-will" ambassador
for this beautiful state, she has translated that love into a wonderful travel
journal for the visitor or resident with beautiful photographs and her signature
"thought-starters."
January 13, 2003
Just in time for the 200th anniversary
of the Lewis & Clark Expedition in 2003 comes Leslie Mansfield's The
Lewis & Clark Cookbook: Historic Recipes from the Corps of Discovery &
Jefferson's America. A unique record of culinary life in 18th- and early 19th-century
America, the book features 150 historically accurate recipes that use ingredients
meticulously researched for authenticity.
January 11, 2003
Beyond
Chicken Soup: A Collection of Contemporary and Traditional Food Favorites
by the Jewish Home Auxiliary Staff in Rochester, New York is a book for home cooks.
All ingredients are kosher and following Jewish dietatry laws, recipes are designated
dairy, meat or Parve (neutral).
January 9, 2003
James Peterson's books
have won enthusiastic acclaim, from the pages of the New York Times to the accolades
of leading chefs such as Daniel Boulud, Jeremiah Tower, and Alice Waters. Now
this James Beard Award·winning author and teacher shares his passion for the flavors
of France with a completely original and inspiring new approach to the classic
dishes of French cuisine in Glorious
French Food: A Fresh Approach to the French Classics.
January 7, 2003
A
Taste of Turkish Cuisine by Nur Ilkin & Sheilah Kaufman shares the history
of Turkey's culinary traditions with 187 recipes, glossaries of commonly used
ingredients and Turkish cooking terms. The book covers a variety of beans, grains,
fresh fruits, vegetables, herbs and yogurt.
January 5, 2003
FOOD
AS POWER, The Inaugural Symposium on the Culture of Cuisine, will be held
at COPIA in Napa, California, February 6-8. The annual multidisciplinary program
will feature lectures, panel discussions, films, performances, exhibitions, meals
and tastings that explore specific themes at the convergence of food, wine and
the arts.
January 3, 2003
Wisconsin's
Prize-Winning Artisan Cheeses by Lou Seibert Pappas tells us that artisan
cheese makers in Wisconsin, with more than 350 varieties, types, and styles of
cheeses, are turning out prize-winning original cheeses based on cow, goat, and
sheep's milk. At the 2002 World Cheese Contest, they tallied 35% of all awards--more
than any other state or country.
January 1, 2003
Happy New
Year!
Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.