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!
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!