What We’re Reading – October 15, 2013

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We met on Twitter, interest piqued by each other’s profiles, and conversed about our shared passions and interests in 140 characters or less. We eventually did brunch to determine if virtual admiration would lead to in-person friendship. It did, and we continue to meet regularly over coffee and something sweet.

Jodi is a professional editor; Deborah is a chef. We both like to write for public consumption, and we both read — a lot. We find the term “blogger” ill fitting (the search is on for a bespoke identifier) and agree that there is an abundance of good food storytelling online — via narrative, recipes, and images — crafted by passionate amateurs like us. We’re publishing our favourite finds on the 1st and 15th of each month. Subscribe to either of our feeds to get our updates, and join in the hunt — leave a comment to tell us about your food-writing discoveries.

Reading

The people at W-S aren’t the least bit self-conscious about getting you to pay $35 for mailed gravy.” Too funny.

“Covering close to 600 acres (2.43 km2) and located about 7 miles (just over 11km) south of Paris, Rungis is a city unto itself and is actually larger than the principality of Monaco.” On our to do list for next Paris visit.

“Between its neon sign, glorious aroma, and sense of history so palpable it could almost be sliced as surely as a side of lox, it was, in my eyes, a halfway house between a grandmother’s embrace and a place of worship.” A sweet story of connection and Russ & Daughter’s.

What is your food memory?

Recipes

Still searching for the penultimate Macaroni and Cheese recipe. Could this be it?

Hank Shaw of Hunter, Angler, Gardener, Cook is known for his back-to-basics and very hands-on approach to obtaining ingredients and cooking. He’s also a baker. Case in point: these acorn maple shortbread cookies. (Hank’s recipe for acorn flour is here. Another nut flour, available in bulk, would probably be just as nice.)

We couldn’t resist matching a recipe to this post’s accompanying photo. So how about a slice of purple plum torte?

Waste not, want not: apple peel twigs.

Turkey. Skip the breast, go for the legs. Time for some confit.

Photos

A butcher with artistic ambitions.

Fabulous food photos.

David Lebovitz takes a food photography workshop. And photographs Spain.

Video

Mark Bittman interviews Marcella Hazan on cookbook writing.

Brothers from another mother. Just try to not love this video of Bill Buford learning to bake bread from the great Lyonnaise baker Bob!

The indefatigable Joel MacCharles of Well Preserved recently took to the stage at TedxToronto to inspire more people to think about ingredients, ethics, and the art of preserving food.

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