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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Cooking-at-Home.jpg\" alt=\"Cooking at Home\" title=\"Cooking at Home\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-19617\">\u003c/a>Prepare yourself. I'm going to wax poetic about this cookbook. I have now cooked numerous recipes from \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cem>Cooking at Home\u003c/em>\u003c/a> and spent a fair amount of time just flipping through it, and I have to say that I haven't fallen this hard for a cookbook since \u003ca href=\"http://content.markbittman.com/how-to-cook-everything\">Mark Bittman's\u003cem> How to Cook Everything\u003c/em>\u003c/a> years ago. It is everything I love in a cookbook: comprehensive coverage with simple to prepare recipes that hearken back to an older style of real home cooking without being fussy or out of date. Mr. Williams (who is now in his 90s) has been around the kitchen for a while now, and while his book (written with Kristine Kidd) reflects his decades of experience the recipes and writing style are contemporary and engaging. \u003c/p>\n\u003cp>My first reaction to \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cem>Cooking at Home\u003c/em>\u003c/a> was excitement over the sheer number of recipes included. The cover claims 1,000, but I wonder if that number is actually a little low as most chapters include not only pages of recipes laid out in a traditional format, but brief recipe synopses of old standbys at the start of each chapter (like the pies and tarts introduction which includes a page detailing the basics for making standard pie fillings like apple-spice and peach-raspberry). \u003c/p>\n\u003cp>While the gamut of classic recipes seem to have made the cut -- from dishes like pot roast (recipe below), Coq au Vin, and Boston Baked Beans -– Mexican, Spanish, Indian and Asian foods are also spattered throughout. And I think this is exactly why I love this book so much. Unlike the old \u003ca href=\"http://www.amazon.com/Joy-Cooking-Irma-S-Rombauer/dp/0026045702\">Joy of Cooking\u003c/a> (and I have to say this book does remind me of that one in its expansive coverage of almost every type of food and cooking technique), \u003cem>Cooking at Home\u003c/em> mostly emphasizes traditional American fare, but also includes a hodgepodge of ethnicities and world cultures that more accurately reflects who we are as a nation. From fish tacos to Chile Fried Rice and Crab, the basics for trying a dish or ingredient (like fish sauce) that may be outside your comfort zone are presented in a calm, easy and nonthreatening way, inviting you to branch out a little. \u003c/p>\n\u003cp>With the Williams-Sonoma brand tagged on to the title, I was concerned the recipes might need specialty ingredients that needed to be purchased at their store, but was happy to see instead that there is an emphasis on whole natural foods, tried and true cooking techniques, and the real process of home cooking. The gimmicks are few. There are occasional references to using specialty products, such as crocks for French Onion Soup Gratineé or a note about how convenient a mandoline can be when making Shaved Fennel and Mushroom Salad. Set in the margin notes, I saw these as covert references to the many coveted yet gratuitous products the Williams-Sonoma store sells (then again, I'm a skeptic at heart). But these are few and tangential to the real purpose of the book: making wholesome food from scratch. The cherry pie calls for real pitted cherries, not the jarred mix from the store; and from what I can tell, there is no mention of fancy demi-glace, which seems to be for sale on every other page in the holiday Williams-Sonoma catalog. \u003c/p>\n\u003cp>As with other expansive cookbooks, pretty much all major topics are covered. From breakfast to pasta and pizza, meat and fish, and vegetables and grains, plus a section for every type of sweet you can imagine (pies and tarts, fruit desserts, cheese and cheesecakes, cookies and brownies, and the list goes on). There are also a few bonus sections that I found appealing; such as the \u003cstrong>Cooking Basics\u003c/strong> chapter, which opens the book and should be presented to anyone who doesn't know how to cook but wants to learn. With information ranging from how to outfit and stock your kitchen to directions on how to follow a recipe, plus essential knife and cooking techniques, this is really a primer for any novice and a great refresher for old hands. But what I really loved about the book's opener was its listing of basic recipes, such as any type of stock you could hope to make (from various kinds of beef and chicken to fish and vegetable), clarified butter, preserved lemons and breadcrumbs. This one chapter alone is a fantastically succinct resource for any kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The book's many chapters begin with a type of encyclopedic opener. These pages attempt to provide background information, cooking techniques, and the brief recipe synopses I mentioned earlier. So in the salad section, you get a briefing on the various types of salads, short recipes for basic dressings, plus notes on how to shop for and wash greens, keep things crisp, test your flavors, and, finally, present your dish. There is also a \u003cstrong>Greens Glossary\u003c/strong> listing the many types of greens you can buy, notes on salad components (breaking a salad down into herbs, proteins, legumes, cheeses, etc.). And this is all before the salad recipes even begin. \u003c/p>\n\u003cp>But the facts don't end in the section introductions. Beside each recipe in the margin is a helpful nugget (such as whether or not you should rinse your rice or tips to frying crunchy potatoes); information that may be helpful to the recipe (such as choosing the right type of dried fruit for a chutney) or a variance of the recipe (like turning the Peach Upside-Down Cake into one with pineapple).\u003c/p>\n\u003cp>Now that the holiday season is upon us, I'm contemplating giving this book to a few people. The core cooking basics make it the perfect gift for someone new to home cooking, but it's also ideal for an experienced home chef as the recipes are great reminders for how to make old favorites that you may have forgotten or provide a twist on something you've made for years but may be a little bored with. I've already given a copy to my friend Christina (of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/12/lasagna-illuminated/\">Lasagna Illuminated\u003c/a> fame) not because she needs any help in the kitchen (she may be one of the best home chefs I've ever met) but because the breadth of the recipes combined with the numerous facts on food and technique are helpful and also just plain fun to read.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/potroast.jpg\" alt=\"pot roast\" title=\"pot roast\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-19631\">\u003c/p>\n\u003cp>\u003cstrong>Classic Pot Roast\u003c/strong>\u003cbr>\n(\u003cem>printed with permission from Weldon Owen\u003c/em>)\u003c/p>\n\u003cp>I made this dish earlier this week on a night when my daughters had two friends over for a rainy day of play. At around 4 PM all four girls stopped by the kitchen to ask what I was making. When I responded \"pot roast,\" I was surprised none of them had heard of it. What was once the archetypal American dinner now seems to be unique and unusual. When I then explained that pot roast was a beef dish served in gravy with potatoes and carrots, all four girls yelled \"gravy!\" and then the two playmates asked, \"Can we stay for dinner?\" As they later ate their dinner while watching \u003ca href=\"http://www.imdb.com/title/tt0066327/\">Santa Claus is Coming to Town\u003c/a>, I saw each girl clean her plate. I guess some dishes never go out of style.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6-8 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>5 Tbsp flour\u003cbr>\nSalt and ground pepper\u003cbr>\n1 Beef chuck roast (3-4 lb)\u003cbr>\n2 Tbsp unsalted butter\u003cbr>\n2 Tbsp canola oil\u003cbr>\n4 Carrots, 2 finely chopped and 2 cut into 1-inch pieces\u003cbr>\n1 Yellow onion, chopped\u003cbr>\n1 Celery stalk, chopped\u003cbr>\n3 Cups beef stock\u003cbr>\n3 Yukon gold potatoes, about 1 lb total weight, peeled and quartered\u003cbr>\n1 Cup frozen pearl onions (I used fresh cut in half)\u003cbr>\n½ cup frozen peas\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 325 degrees.\u003c/p>\n\u003cp>In a large bowl, stir together 3 tablespoons of the flour, 1 teaspoon salt, and ½ teaspoon pepper. Turn the roast in the seasoned flour, shaking off any excess. In a large Dutch oven over medium-high heat, melt the butter with the oil. Add the roast and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the roast to a plate.\u003c/p>\n\u003cp>Pour off all but 2 tablespoons of the fat in the pot. Add the chopped carrots, onion, and celery and sauté over medium-high heat until softened, about 5 minutes. Stir in the remaining 2 tablespoons flour and cook for about 1 minute. Pour in the stock, bring to a boil, and deglaze the pan, stirring to dislodge any browned bits on the pan bottom.\u003c/p>\n\u003cp>Add the roast back to the Dutch oven, cover, and bake, turning the roast occasionally, until the meat is very tender, about 3 hours. Remove the pot from the oven and transfer the roast to a platter.\u003c/p>\n\u003cp>Strain the cooking liquid through a fine-mesh sieve into a heatproof bowl; discard the solids. Skim any fat from the surface of the cooking liquid. Return the roast and liquid to the pot and stir in the potatoes, carrot pieces, and pearl onions. Cover and bake for 30 minutes. Uncover and stir in the peas. Re-cover and bake until all the vegetables are tender, about 15 minutes longer.\u003c/p>\n\u003cp>Transfer the roast to a cutting board, tent with aluminum foil, and let rest for about 10 minutes. To serve, cut the roast against the grain into slices and divide among warmed individual shallow bowls. Using a large spoon, divide the vegetables and cooking liquid among the plates. Season with salt and pepper and serve right away.\u003c/p>\n\u003cp>There were two margin notes with this recipe:\u003c/p>\n\u003cp>\u003cstrong>Slow-Cooker Method:\u003c/strong>\u003cbr>\nPlace the browned roast and broth mixture in the slow cooker, cover, and cook for 8 hours on low. Strain and skim the liquids; cook for 1 hour longer with the vegetables, adding the peas during the last 15 minutes of cooking.\u003c/p>\n\u003cp>\u003cstrong>The Best Pot Roast\u003c/strong>\u003cbr>\nMany believe that chuck roast, a muscular shoulder section of the steer, makes the best pot roast. Not actually roasted at all but braised in a savory cooking liquid, the beef becomes meltingly tender and juicy after long, slow cooking in a covered pot.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Disclosure: A friend who is also an employee of Weldon Owen, the publisher of Cooking at Home, suggested I review the book for Bay Area Bites but she did not work directly on the production or editing of the book.\u003c/em> \u003c/p>\n\n",
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"excerpt": "While the gamut of classic recipes seem to have made the cut -- from dishes like pot roast (recipe included), Coq au Vin, and Boston Baked Beans –- Mexican, Spanish, Indian and Asian foods are also spattered throughout. And I think this is exactly why I love this book so much. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Cooking-at-Home.jpg\" alt=\"Cooking at Home\" title=\"Cooking at Home\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-19617\">\u003c/a>Prepare yourself. I'm going to wax poetic about this cookbook. I have now cooked numerous recipes from \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cem>Cooking at Home\u003c/em>\u003c/a> and spent a fair amount of time just flipping through it, and I have to say that I haven't fallen this hard for a cookbook since \u003ca href=\"http://content.markbittman.com/how-to-cook-everything\">Mark Bittman's\u003cem> How to Cook Everything\u003c/em>\u003c/a> years ago. It is everything I love in a cookbook: comprehensive coverage with simple to prepare recipes that hearken back to an older style of real home cooking without being fussy or out of date. Mr. Williams (who is now in his 90s) has been around the kitchen for a while now, and while his book (written with Kristine Kidd) reflects his decades of experience the recipes and writing style are contemporary and engaging. \u003c/p>\n\u003cp>My first reaction to \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cem>Cooking at Home\u003c/em>\u003c/a> was excitement over the sheer number of recipes included. The cover claims 1,000, but I wonder if that number is actually a little low as most chapters include not only pages of recipes laid out in a traditional format, but brief recipe synopses of old standbys at the start of each chapter (like the pies and tarts introduction which includes a page detailing the basics for making standard pie fillings like apple-spice and peach-raspberry). \u003c/p>\n\u003cp>While the gamut of classic recipes seem to have made the cut -- from dishes like pot roast (recipe below), Coq au Vin, and Boston Baked Beans -– Mexican, Spanish, Indian and Asian foods are also spattered throughout. And I think this is exactly why I love this book so much. Unlike the old \u003ca href=\"http://www.amazon.com/Joy-Cooking-Irma-S-Rombauer/dp/0026045702\">Joy of Cooking\u003c/a> (and I have to say this book does remind me of that one in its expansive coverage of almost every type of food and cooking technique), \u003cem>Cooking at Home\u003c/em> mostly emphasizes traditional American fare, but also includes a hodgepodge of ethnicities and world cultures that more accurately reflects who we are as a nation. From fish tacos to Chile Fried Rice and Crab, the basics for trying a dish or ingredient (like fish sauce) that may be outside your comfort zone are presented in a calm, easy and nonthreatening way, inviting you to branch out a little. \u003c/p>\n\u003cp>With the Williams-Sonoma brand tagged on to the title, I was concerned the recipes might need specialty ingredients that needed to be purchased at their store, but was happy to see instead that there is an emphasis on whole natural foods, tried and true cooking techniques, and the real process of home cooking. The gimmicks are few. There are occasional references to using specialty products, such as crocks for French Onion Soup Gratineé or a note about how convenient a mandoline can be when making Shaved Fennel and Mushroom Salad. Set in the margin notes, I saw these as covert references to the many coveted yet gratuitous products the Williams-Sonoma store sells (then again, I'm a skeptic at heart). But these are few and tangential to the real purpose of the book: making wholesome food from scratch. The cherry pie calls for real pitted cherries, not the jarred mix from the store; and from what I can tell, there is no mention of fancy demi-glace, which seems to be for sale on every other page in the holiday Williams-Sonoma catalog. \u003c/p>\n\u003cp>As with other expansive cookbooks, pretty much all major topics are covered. From breakfast to pasta and pizza, meat and fish, and vegetables and grains, plus a section for every type of sweet you can imagine (pies and tarts, fruit desserts, cheese and cheesecakes, cookies and brownies, and the list goes on). There are also a few bonus sections that I found appealing; such as the \u003cstrong>Cooking Basics\u003c/strong> chapter, which opens the book and should be presented to anyone who doesn't know how to cook but wants to learn. With information ranging from how to outfit and stock your kitchen to directions on how to follow a recipe, plus essential knife and cooking techniques, this is really a primer for any novice and a great refresher for old hands. But what I really loved about the book's opener was its listing of basic recipes, such as any type of stock you could hope to make (from various kinds of beef and chicken to fish and vegetable), clarified butter, preserved lemons and breadcrumbs. This one chapter alone is a fantastically succinct resource for any kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The book's many chapters begin with a type of encyclopedic opener. These pages attempt to provide background information, cooking techniques, and the brief recipe synopses I mentioned earlier. So in the salad section, you get a briefing on the various types of salads, short recipes for basic dressings, plus notes on how to shop for and wash greens, keep things crisp, test your flavors, and, finally, present your dish. There is also a \u003cstrong>Greens Glossary\u003c/strong> listing the many types of greens you can buy, notes on salad components (breaking a salad down into herbs, proteins, legumes, cheeses, etc.). And this is all before the salad recipes even begin. \u003c/p>\n\u003cp>But the facts don't end in the section introductions. Beside each recipe in the margin is a helpful nugget (such as whether or not you should rinse your rice or tips to frying crunchy potatoes); information that may be helpful to the recipe (such as choosing the right type of dried fruit for a chutney) or a variance of the recipe (like turning the Peach Upside-Down Cake into one with pineapple).\u003c/p>\n\u003cp>Now that the holiday season is upon us, I'm contemplating giving this book to a few people. The core cooking basics make it the perfect gift for someone new to home cooking, but it's also ideal for an experienced home chef as the recipes are great reminders for how to make old favorites that you may have forgotten or provide a twist on something you've made for years but may be a little bored with. I've already given a copy to my friend Christina (of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/12/lasagna-illuminated/\">Lasagna Illuminated\u003c/a> fame) not because she needs any help in the kitchen (she may be one of the best home chefs I've ever met) but because the breadth of the recipes combined with the numerous facts on food and technique are helpful and also just plain fun to read.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/potroast.jpg\" alt=\"pot roast\" title=\"pot roast\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-19631\">\u003c/p>\n\u003cp>\u003cstrong>Classic Pot Roast\u003c/strong>\u003cbr>\n(\u003cem>printed with permission from Weldon Owen\u003c/em>)\u003c/p>\n\u003cp>I made this dish earlier this week on a night when my daughters had two friends over for a rainy day of play. At around 4 PM all four girls stopped by the kitchen to ask what I was making. When I responded \"pot roast,\" I was surprised none of them had heard of it. What was once the archetypal American dinner now seems to be unique and unusual. When I then explained that pot roast was a beef dish served in gravy with potatoes and carrots, all four girls yelled \"gravy!\" and then the two playmates asked, \"Can we stay for dinner?\" As they later ate their dinner while watching \u003ca href=\"http://www.imdb.com/title/tt0066327/\">Santa Claus is Coming to Town\u003c/a>, I saw each girl clean her plate. I guess some dishes never go out of style.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6-8 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>5 Tbsp flour\u003cbr>\nSalt and ground pepper\u003cbr>\n1 Beef chuck roast (3-4 lb)\u003cbr>\n2 Tbsp unsalted butter\u003cbr>\n2 Tbsp canola oil\u003cbr>\n4 Carrots, 2 finely chopped and 2 cut into 1-inch pieces\u003cbr>\n1 Yellow onion, chopped\u003cbr>\n1 Celery stalk, chopped\u003cbr>\n3 Cups beef stock\u003cbr>\n3 Yukon gold potatoes, about 1 lb total weight, peeled and quartered\u003cbr>\n1 Cup frozen pearl onions (I used fresh cut in half)\u003cbr>\n½ cup frozen peas\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 325 degrees.\u003c/p>\n\u003cp>In a large bowl, stir together 3 tablespoons of the flour, 1 teaspoon salt, and ½ teaspoon pepper. Turn the roast in the seasoned flour, shaking off any excess. In a large Dutch oven over medium-high heat, melt the butter with the oil. Add the roast and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the roast to a plate.\u003c/p>\n\u003cp>Pour off all but 2 tablespoons of the fat in the pot. Add the chopped carrots, onion, and celery and sauté over medium-high heat until softened, about 5 minutes. Stir in the remaining 2 tablespoons flour and cook for about 1 minute. Pour in the stock, bring to a boil, and deglaze the pan, stirring to dislodge any browned bits on the pan bottom.\u003c/p>\n\u003cp>Add the roast back to the Dutch oven, cover, and bake, turning the roast occasionally, until the meat is very tender, about 3 hours. Remove the pot from the oven and transfer the roast to a platter.\u003c/p>\n\u003cp>Strain the cooking liquid through a fine-mesh sieve into a heatproof bowl; discard the solids. Skim any fat from the surface of the cooking liquid. Return the roast and liquid to the pot and stir in the potatoes, carrot pieces, and pearl onions. Cover and bake for 30 minutes. Uncover and stir in the peas. Re-cover and bake until all the vegetables are tender, about 15 minutes longer.\u003c/p>\n\u003cp>Transfer the roast to a cutting board, tent with aluminum foil, and let rest for about 10 minutes. To serve, cut the roast against the grain into slices and divide among warmed individual shallow bowls. Using a large spoon, divide the vegetables and cooking liquid among the plates. Season with salt and pepper and serve right away.\u003c/p>\n\u003cp>There were two margin notes with this recipe:\u003c/p>\n\u003cp>\u003cstrong>Slow-Cooker Method:\u003c/strong>\u003cbr>\nPlace the browned roast and broth mixture in the slow cooker, cover, and cook for 8 hours on low. Strain and skim the liquids; cook for 1 hour longer with the vegetables, adding the peas during the last 15 minutes of cooking.\u003c/p>\n\u003cp>\u003cstrong>The Best Pot Roast\u003c/strong>\u003cbr>\nMany believe that chuck roast, a muscular shoulder section of the steer, makes the best pot roast. Not actually roasted at all but braised in a savory cooking liquid, the beef becomes meltingly tender and juicy after long, slow cooking in a covered pot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: A friend who is also an employee of Weldon Owen, the publisher of Cooking at Home, suggested I review the book for Bay Area Bites but she did not work directly on the production or editing of the book.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: Harold McGee's Thanksgiving Cooking Tips",
"title": "KQED's Forum: Harold McGee's Thanksgiving Cooking Tips",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Curious-Cook-More-Kitchen-Science/dp/0865474524/ref=tmm_hrd_title_0?ie=UTF8&qid=1290652389&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/curiouscook.jpg\" alt=\"The Curious Cook by Harold McGee\" title=\"The Curious Cook by Harold McGee\" width=\"164\" height=\"250\" class=\"alignleft size-full wp-image-19181\">\u003c/a>What are the pros and cons of brining a turkey? What is the secret to perfect pie crust? On the day before Thanksgiving, food scientist and New York Times \"Curious Cook\" columnist \u003ca href=\"http://www.kqed.org/a/forum/R201011241000\">Harold McGee joined Forum's Dave Iverson\u003c/a> in the studio to answer listeners' last minute cooking questions.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Harold McGee, columnist for The New York Times and author of \"\u003ca href=\"http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012/ref=pd_sim_b_1\">On Food and Cooking: The Science and Lore of the Kitchen\u003c/a>\" and \"\u003ca href=\"http://www.amazon.com/Curious-Cook-More-Kitchen-Science/dp/0865474524/ref=tmm_hrd_title_0?ie=UTF8&qid=1290652389&sr=8-1\">The Curious Cook: More Kitchen Science and Lore\u003c/a>.\"\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011241000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201011241000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>[audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2010/11/2010-11-24b-forum.mp3\"]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Curious-Cook-More-Kitchen-Science/dp/0865474524/ref=tmm_hrd_title_0?ie=UTF8&qid=1290652389&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/curiouscook.jpg\" alt=\"The Curious Cook by Harold McGee\" title=\"The Curious Cook by Harold McGee\" width=\"164\" height=\"250\" class=\"alignleft size-full wp-image-19181\">\u003c/a>What are the pros and cons of brining a turkey? What is the secret to perfect pie crust? On the day before Thanksgiving, food scientist and New York Times \"Curious Cook\" columnist \u003ca href=\"http://www.kqed.org/a/forum/R201011241000\">Harold McGee joined Forum's Dave Iverson\u003c/a> in the studio to answer listeners' last minute cooking questions.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Harold McGee, columnist for The New York Times and author of \"\u003ca href=\"http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012/ref=pd_sim_b_1\">On Food and Cooking: The Science and Lore of the Kitchen\u003c/a>\" and \"\u003ca href=\"http://www.amazon.com/Curious-Cook-More-Kitchen-Science/dp/0865474524/ref=tmm_hrd_title_0?ie=UTF8&qid=1290652389&sr=8-1\">The Curious Cook: More Kitchen Science and Lore\u003c/a>.\"\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011241000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201011241000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Sunset Cookbook Review",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376027940/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/sunset-cookbook300.jpg\" alt=\"The Sunset Cookbook\" title=\"The Sunset Cookbook\" width=\"300\" height=\"374\" class=\"alignleft size-full wp-image-19000\">\u003c/a>I can still remember the moment I truly arrived in California. It was August of 1990, and I was fresh out of college and ready to start a life here. I'd never been further west than Minneapolis, never seen fresh lemons dangling over the sidewalk or palm trees flanking a city block. I sat down a stool at\u003ca href=\"http://www.yelp.com/biz/its-tops-coffee-shop-san-francisco\"> It's Tops Coffee Shop\u003c/a> and looked up at the board of daily specials. Avocado omelet! Avocado & Jack cheese burger! BLT with avocado! \u003c/p>\n\u003cp>\u003cem>Avocados, at a diner! \u003c/em>I marveled. Where I came from, diners counted parsley as a vegetable. Fruit was cherry Jell-O, piled in cubes and topped with a squirt of cream from a can. \u003cem>The golden West,\u003c/em> I thought. \u003cem>I'm really here!\u003c/em>\u003c/p>\n\u003cp>As you might expect, there are plenty of avocado recipes (22, in fact, including Coconut-Avocado Ice Cream and Sake-Soy Guacomole) in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376027940/kqedorg-20\">The Sunset Cookbook\u003c/a>, a five-pound, 800-page compilation of the best of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a>. Margo True, the magazine's food editor since 2006, stopped by \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> last week to talk about the history of Sunset and the creation of the book.\u003c/p>\n\u003cp>Turns out my 21-year-old self was hardly the first to be stunned by the glories of California living. Lured by the promise of everything from gold and orange groves to movie stardom and high-tech promise, newcomers have been flooding westward for decades on end--and since 1898, Sunset magazine has been there to tell them how to live. According to True, it began as a promotional pamphlet for Southern Pacific's luxurious Sunset Limited rail line, which curved like a smile from New Orleans through Texas and Arizona and up to Los Angeles and San Francisco. (Under the same name, the route remains as part of Amtrak's Western service.) \u003c/p>\n\u003cp>As one of the largest landowners in the West, Southern Pacific wanted to promote not just Western travel but Western living, hoping to entice restless Midwesterners and Easterners into buying property and putting down new roots. That first issue, a 16-page pamphlet touting the glories of Yosemite and the charms of Los Angeles, is still on file in Sunset's archives. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The magazine later developed into a more serious, stand-alone publication, focusing on economics, politics, and fiction and featuring the writing of Sinclair Lewis, Dashiell Hammett, Jack London, even Herbert Hoover. Bought by an Iowan insurance salesman just before the Depression, it dropped the highbrow essays in favor of gardening, food, travel, and home tips, a format that continues today.\u003c/p>\n\u003cp>The magazine really found its niche during WWII's victory-gardening movement. The federal government had plenty of gardening advice to share with homeowners, but little of it applied to the unique climates and landscapes west of the Continental Divide. So brothers Bill and Mel Lane, sons of the magazine's original owner, started their own Western test garden on a one-acre plot near U.C. Berkeley, sharing their findings with the magazine's growing readership. (Their experiences would lead to the development of Sunset's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376039167/kqedorg-20\">Western Garden Book\u003c/a>, now the must-have reference for anyone with a garden from Seattle to Tuscon.)\u003c/p>\n\u003cp>By the early fifties, the brothers had a mission to turn the Sunset offices into a laboratory for Western living, a place where everything from party recipes to garden design could be tested and experienced. To that end, they moved the business from downtown San Francisco to a seven-acre spread in Menlo Park, where it remains today. Architect Clifford May, dubbed \"the father of the ranch house,\" built a sprawling, single-level structure that looked more like an inn than an office.\u003c/p>\n\u003cp>True, who had been working as an editor at \u003ca href=\"http://www.saveur.com\">Saveur\u003c/a> magazine in New York City, still remembers how stunned she was upon arrival for her first interview. Where the Saveur offices were located on a particularly gritty urban block, Sunset's building had floor-to-ceiling windows and glass doors that slid open onto courtyards filled with benches and tables and shaded with pergolas twined with flowering vines. Cool terra-cotta tiles flowed seamlessly from indoors to out. A series of test gardens were arranged to mimic the distinct natural landscapes of the West; the desert cacti of the Southwest, the redwoods of the Central California coast, the cloud forests of the Pacific Northwest. (When she related all this to a colleague back in New York, her friend replied dryly, \"Sure makes you miss the methadone clinic on the first floor, doesn't it?\")\u003c/p>\n\u003cp>By the late 60s and early 70s, when the glamor of the sun-and-surf California lifestyle was at its peak, Sunset \"was like Vogue,\" said True. \"Each issue was 300, 350 pages. It was huge!\" \u003c/p>\n\u003cp>And food, of course, was a big part of both Western living and the magazine itself. Cooking and entertaining meant different flavors, done with a different sort of flair than elsewhere in the country. There was the emphasis on year-round, casual outdoor dining, the everyday influence of Mexican and Asian cuisines. Artichokes, abalone, avocados, dates and citrus fresh from the tree, chile peppers, Alaskan salmon, Dungeness crab--all kinds of things counted as exotic elsewhere in the country were common here. \u003c/p>\n\u003cp>And Sunset garnered a lot of firsts, promoting woks and Chinese cooking in the early 50s, guacamole in the 60s, farmers' markets in the 70s, even publishing the first American recipe for pesto in 1946. The magazine built an outdoor adobe oven (and published a wildly popular how-to), set up beehives and chicken coops, even pit-roasted an entire pig on the company volleyball court (much to the distress of the local fire department). \u003c/p>\n\u003cp>In planning the cookbook, True and her staff knew they had to create a big, general-interest book that would nonetheless be uniquely Western. The introduction features \"24 Iconic Western Dishes\" that are \"inextricably embedded in Western cooking and eating,\" from date shakes and mai tais to cioppino, pho, crab Louis, barbecued oysters, plank-roasted salmon, tamales, fish tacos, Caesar salad, and California-style pizza. There are instructions for shucking oysters and making dim sum, sushi, and Vietnamese spring rolls at home; guides to craft beers and Asian greens; and short histories of the places and people behind the kitchen staples we take for granted, from the artichoke growers of Castroville and the oyster farmers of Tomales Bay to the pepper growers of New Mexico and the discoverers of the navel orange, Meyer lemon, Hass avocado, and more. \u003c/p>\n\u003cp>Naturally, there's an extensive section on the wines of California, Oregon, and Washington (with brief mentions of the wine-growing regions of Arizona, Colorado, Idaho, and British Columbia), along with detailed recipe-pairing suggestions. \u003c/p>\n\u003cp>For Bay Area readers, it's particularly fun to see our local heroes called out. \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>'s Carbonara Pizza and \u003ca href=\"http://www.pizzetta211.com\">Pizzetta 211\u003c/a>'s Margherita Pizza both make an appearance, as do Elizabeth Falkner's Chocolate Chiffon Cupcakes, \u003ca href=\"http://www.baywolf.com\">Bay Wolf\u003c/a>'s Pinot-braised Duck with Spicy Greens, Bradley Ogden's Soft Overnight Herb Rolls, and the Steamed Halibut on Soft Tofu with Black Bean Sauce from \u003ca href=\"http://www.heavensdog.com\">Heaven's Dog\u003c/a>. \u003c/p>\n\u003cp>Just like the original Sunset Limited pamphlet, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376027940/kqedorg-20\">The Sunset Cookbook\u003c/a> is an irresistible come-on for the joys of living out here in the land of salads, grilling, and avocado fries (really--see page 275). Want to move all your favorite people out West? Put this book on their holiday list. They'll be here. \u003c/p>\n\u003cp>\u003cstrong>Farmer John's Favorite Pumpkin Bread\u003c/strong>\u003cbr>\nA lovely nibble for Thanksgiving breakfast, courtesy of \u003ca href=\"http://www.farmerjohnspumpkins.com/\">Farmer John's Pumpkin Farm\u003c/a> in Half Moon Bay. Adapted from \u003cem>The Sunset Cookbook.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups flour\u003cbr>\n1 1/4 cups dark brown sugar, packed\u003cbr>\n1 cup granulated sugar\u003cbr>\n1 cup coarsely chopped walnuts or pecans\u003cbr>\n1/2 cup raisins\u003cbr>\n1 1/2 tsp baking soda\u003cbr>\n1 1/2 tsp cinnamon\u003cbr>\n1 1/4 tsp nutmeg\u003cbr>\n3/4 tsp ground cloves\u003cbr>\n3/4 tsp salt\u003cbr>\n1/2 tsp allspice\u003cbr>\n1/2 tsp ground ginger\u003cbr>\n3 eggs\u003cbr>\n1 3/4 cups canned pumpkin or mashed roasted pumpkin or winter squash\u003cbr>\n3/4 cup vegetable oil \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350F. Lightly grease 2 8 1/2-inch by 4 1/2-inch loaf pans. In a large bowl, mix flour, sugars, nuts, raisins, baking soda, spices, and salt. \u003c/p>\n\u003cp>2. In a medium bowl, whisk together eggs, pumpkin, and oil until well blended. \u003c/p>\n\u003cp>3. Add wet ingredients to dry and stir just until well blended. Divide between 2 pans. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Bake until bread pulls away from pan sides and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let bread cool in pans on a rack fro about 15 minutes. Loosen bread from the pans with a knife and invert onto rack. Cool thoroughly before slicing. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376027940/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/sunset-cookbook300.jpg\" alt=\"The Sunset Cookbook\" title=\"The Sunset Cookbook\" width=\"300\" height=\"374\" class=\"alignleft size-full wp-image-19000\">\u003c/a>I can still remember the moment I truly arrived in California. It was August of 1990, and I was fresh out of college and ready to start a life here. I'd never been further west than Minneapolis, never seen fresh lemons dangling over the sidewalk or palm trees flanking a city block. I sat down a stool at\u003ca href=\"http://www.yelp.com/biz/its-tops-coffee-shop-san-francisco\"> It's Tops Coffee Shop\u003c/a> and looked up at the board of daily specials. Avocado omelet! Avocado & Jack cheese burger! BLT with avocado! \u003c/p>\n\u003cp>\u003cem>Avocados, at a diner! \u003c/em>I marveled. Where I came from, diners counted parsley as a vegetable. Fruit was cherry Jell-O, piled in cubes and topped with a squirt of cream from a can. \u003cem>The golden West,\u003c/em> I thought. \u003cem>I'm really here!\u003c/em>\u003c/p>\n\u003cp>As you might expect, there are plenty of avocado recipes (22, in fact, including Coconut-Avocado Ice Cream and Sake-Soy Guacomole) in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376027940/kqedorg-20\">The Sunset Cookbook\u003c/a>, a five-pound, 800-page compilation of the best of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a>. Margo True, the magazine's food editor since 2006, stopped by \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> last week to talk about the history of Sunset and the creation of the book.\u003c/p>\n\u003cp>Turns out my 21-year-old self was hardly the first to be stunned by the glories of California living. Lured by the promise of everything from gold and orange groves to movie stardom and high-tech promise, newcomers have been flooding westward for decades on end--and since 1898, Sunset magazine has been there to tell them how to live. According to True, it began as a promotional pamphlet for Southern Pacific's luxurious Sunset Limited rail line, which curved like a smile from New Orleans through Texas and Arizona and up to Los Angeles and San Francisco. (Under the same name, the route remains as part of Amtrak's Western service.) \u003c/p>\n\u003cp>As one of the largest landowners in the West, Southern Pacific wanted to promote not just Western travel but Western living, hoping to entice restless Midwesterners and Easterners into buying property and putting down new roots. That first issue, a 16-page pamphlet touting the glories of Yosemite and the charms of Los Angeles, is still on file in Sunset's archives. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The magazine later developed into a more serious, stand-alone publication, focusing on economics, politics, and fiction and featuring the writing of Sinclair Lewis, Dashiell Hammett, Jack London, even Herbert Hoover. Bought by an Iowan insurance salesman just before the Depression, it dropped the highbrow essays in favor of gardening, food, travel, and home tips, a format that continues today.\u003c/p>\n\u003cp>The magazine really found its niche during WWII's victory-gardening movement. The federal government had plenty of gardening advice to share with homeowners, but little of it applied to the unique climates and landscapes west of the Continental Divide. So brothers Bill and Mel Lane, sons of the magazine's original owner, started their own Western test garden on a one-acre plot near U.C. Berkeley, sharing their findings with the magazine's growing readership. (Their experiences would lead to the development of Sunset's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376039167/kqedorg-20\">Western Garden Book\u003c/a>, now the must-have reference for anyone with a garden from Seattle to Tuscon.)\u003c/p>\n\u003cp>By the early fifties, the brothers had a mission to turn the Sunset offices into a laboratory for Western living, a place where everything from party recipes to garden design could be tested and experienced. To that end, they moved the business from downtown San Francisco to a seven-acre spread in Menlo Park, where it remains today. Architect Clifford May, dubbed \"the father of the ranch house,\" built a sprawling, single-level structure that looked more like an inn than an office.\u003c/p>\n\u003cp>True, who had been working as an editor at \u003ca href=\"http://www.saveur.com\">Saveur\u003c/a> magazine in New York City, still remembers how stunned she was upon arrival for her first interview. Where the Saveur offices were located on a particularly gritty urban block, Sunset's building had floor-to-ceiling windows and glass doors that slid open onto courtyards filled with benches and tables and shaded with pergolas twined with flowering vines. Cool terra-cotta tiles flowed seamlessly from indoors to out. A series of test gardens were arranged to mimic the distinct natural landscapes of the West; the desert cacti of the Southwest, the redwoods of the Central California coast, the cloud forests of the Pacific Northwest. (When she related all this to a colleague back in New York, her friend replied dryly, \"Sure makes you miss the methadone clinic on the first floor, doesn't it?\")\u003c/p>\n\u003cp>By the late 60s and early 70s, when the glamor of the sun-and-surf California lifestyle was at its peak, Sunset \"was like Vogue,\" said True. \"Each issue was 300, 350 pages. It was huge!\" \u003c/p>\n\u003cp>And food, of course, was a big part of both Western living and the magazine itself. Cooking and entertaining meant different flavors, done with a different sort of flair than elsewhere in the country. There was the emphasis on year-round, casual outdoor dining, the everyday influence of Mexican and Asian cuisines. Artichokes, abalone, avocados, dates and citrus fresh from the tree, chile peppers, Alaskan salmon, Dungeness crab--all kinds of things counted as exotic elsewhere in the country were common here. \u003c/p>\n\u003cp>And Sunset garnered a lot of firsts, promoting woks and Chinese cooking in the early 50s, guacamole in the 60s, farmers' markets in the 70s, even publishing the first American recipe for pesto in 1946. The magazine built an outdoor adobe oven (and published a wildly popular how-to), set up beehives and chicken coops, even pit-roasted an entire pig on the company volleyball court (much to the distress of the local fire department). \u003c/p>\n\u003cp>In planning the cookbook, True and her staff knew they had to create a big, general-interest book that would nonetheless be uniquely Western. The introduction features \"24 Iconic Western Dishes\" that are \"inextricably embedded in Western cooking and eating,\" from date shakes and mai tais to cioppino, pho, crab Louis, barbecued oysters, plank-roasted salmon, tamales, fish tacos, Caesar salad, and California-style pizza. There are instructions for shucking oysters and making dim sum, sushi, and Vietnamese spring rolls at home; guides to craft beers and Asian greens; and short histories of the places and people behind the kitchen staples we take for granted, from the artichoke growers of Castroville and the oyster farmers of Tomales Bay to the pepper growers of New Mexico and the discoverers of the navel orange, Meyer lemon, Hass avocado, and more. \u003c/p>\n\u003cp>Naturally, there's an extensive section on the wines of California, Oregon, and Washington (with brief mentions of the wine-growing regions of Arizona, Colorado, Idaho, and British Columbia), along with detailed recipe-pairing suggestions. \u003c/p>\n\u003cp>For Bay Area readers, it's particularly fun to see our local heroes called out. \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>'s Carbonara Pizza and \u003ca href=\"http://www.pizzetta211.com\">Pizzetta 211\u003c/a>'s Margherita Pizza both make an appearance, as do Elizabeth Falkner's Chocolate Chiffon Cupcakes, \u003ca href=\"http://www.baywolf.com\">Bay Wolf\u003c/a>'s Pinot-braised Duck with Spicy Greens, Bradley Ogden's Soft Overnight Herb Rolls, and the Steamed Halibut on Soft Tofu with Black Bean Sauce from \u003ca href=\"http://www.heavensdog.com\">Heaven's Dog\u003c/a>. \u003c/p>\n\u003cp>Just like the original Sunset Limited pamphlet, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376027940/kqedorg-20\">The Sunset Cookbook\u003c/a> is an irresistible come-on for the joys of living out here in the land of salads, grilling, and avocado fries (really--see page 275). Want to move all your favorite people out West? Put this book on their holiday list. They'll be here. \u003c/p>\n\u003cp>\u003cstrong>Farmer John's Favorite Pumpkin Bread\u003c/strong>\u003cbr>\nA lovely nibble for Thanksgiving breakfast, courtesy of \u003ca href=\"http://www.farmerjohnspumpkins.com/\">Farmer John's Pumpkin Farm\u003c/a> in Half Moon Bay. Adapted from \u003cem>The Sunset Cookbook.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups flour\u003cbr>\n1 1/4 cups dark brown sugar, packed\u003cbr>\n1 cup granulated sugar\u003cbr>\n1 cup coarsely chopped walnuts or pecans\u003cbr>\n1/2 cup raisins\u003cbr>\n1 1/2 tsp baking soda\u003cbr>\n1 1/2 tsp cinnamon\u003cbr>\n1 1/4 tsp nutmeg\u003cbr>\n3/4 tsp ground cloves\u003cbr>\n3/4 tsp salt\u003cbr>\n1/2 tsp allspice\u003cbr>\n1/2 tsp ground ginger\u003cbr>\n3 eggs\u003cbr>\n1 3/4 cups canned pumpkin or mashed roasted pumpkin or winter squash\u003cbr>\n3/4 cup vegetable oil \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350F. Lightly grease 2 8 1/2-inch by 4 1/2-inch loaf pans. In a large bowl, mix flour, sugars, nuts, raisins, baking soda, spices, and salt. \u003c/p>\n\u003cp>2. In a medium bowl, whisk together eggs, pumpkin, and oil until well blended. \u003c/p>\n\u003cp>3. Add wet ingredients to dry and stir just until well blended. Divide between 2 pans. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Bake until bread pulls away from pan sides and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let bread cool in pans on a rack fro about 15 minutes. Loosen bread from the pans with a knife and invert onto rack. Cool thoroughly before slicing. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/thewildtable.jpg\" alt=\"The Wild Table\" title=\"The Wild Table\" width=\"362\" height=\"500\" class=\"alignnone size-full wp-image-18990\">\u003c/a>\u003c/p>\n\u003cp>In the Napa Valley, Connie Green has been foraging for mushrooms, berries, greens and much more since the early 1970s -- and she's made quite a business out of it by selling her bounty to some of California's very best restaurants.\u003c/p>\n\u003cp>Host \u003ca href=\"http://www.californiareport.org/archive/R201011191630/c\">Scott Shafer sat down with Connie Green\u003c/a> to talk about the new book she's written with chef Sarah Scott, called \"\u003ca href=\"http://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268\">The Wild Table\u003c/a>.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011191630c.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201011191630c.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://u.s.kqed.org/2010/11/19/recipepersimmonpudding.pdf\">Persimmon Pudding With Brandy Hard Sauce\u003c/a> [pdf]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "In the Napa Valley, Connie Green has been foraging for mushrooms, berries, greens and much more since the early 1970s -- and she's made quite a business out of it by selling her bounty to some of California's very best restaurants.\r\n\r\nHost Scott Shafer sat down with Connie Green to talk about the new book she's written with chef Sarah Scott, called \"The Wild Table.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/thewildtable.jpg\" alt=\"The Wild Table\" title=\"The Wild Table\" width=\"362\" height=\"500\" class=\"alignnone size-full wp-image-18990\">\u003c/a>\u003c/p>\n\u003cp>In the Napa Valley, Connie Green has been foraging for mushrooms, berries, greens and much more since the early 1970s -- and she's made quite a business out of it by selling her bounty to some of California's very best restaurants.\u003c/p>\n\u003cp>Host \u003ca href=\"http://www.californiareport.org/archive/R201011191630/c\">Scott Shafer sat down with Connie Green\u003c/a> to talk about the new book she's written with chef Sarah Scott, called \"\u003ca href=\"http://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268\">The Wild Table\u003c/a>.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011191630c.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201011191630c.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://u.s.kqed.org/2010/11/19/recipepersimmonpudding.pdf\">Persimmon Pudding With Brandy Hard Sauce\u003c/a> [pdf]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Interview with Amanda Hesser, The Essential New York Times Cookbook",
"title": "Interview with Amanda Hesser, The Essential New York Times Cookbook",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/amanda-hesser500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/amanda-hesser500.jpg\" alt=\"Amanda Hesser\" title=\"Amanda Hesser\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18377\">\u003c/a>\u003cbr>\n\u003cem>Photo by Sarah Shatz\u003c/em>\u003c/p>\n\u003cp>Amanda Hesser is hungry. \u003c/p>\n\u003cp>It's five p.m. on Saturday and she's been signing her latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393061035/kqedorg-20\">The Essential New York Times Cookbook: Classic Recipes for a New Century\u003c/a>, since nine in the morning. Just lifting the 932-page, tomato-soup-colored tome would be a workout, packed as it is with hundreds recipes spanning the Times' entire 150-year history of food writing. \u003c/p>\n\u003cp>She's scheduled to have a potluck dinner later with contributors to \u003ca href=\"http://www.food52.com\">food52\u003c/a>, her online community of enthusiastic home cooks, but at this moment, she's wilting, the music in the hotel bar too loud and the crowd already raucous. Thinking of Negronis, maybe a little pizza, I offer up Bruce Hill's new \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a>, but on our way over there, Hesser suggests a detour to \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, Corey Lee's Asian-inspired revamp of the old Two/Hawthorne Lane space, which she's been curious to see. \u003c/p>\n\u003cp>The restaurant's not open yet, nor do they have a bar, but then again, Lee earned his chops at the French Laundry. This is not a place that's in the business of saying no. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It also helps that the server who answers our knock instantly recognizes Hesser. Not that they open early for us, but an elegantly suited gentleman brings us out a wine list, followed by two glasses of Roederer Estate sparkler to pass the time while we wait on a bench outside the door. Looking over the serenely feng-shui'ed courtyard lined with vine-draped pergolas, Hesser notes the expansiveness and welcome that sets some San Francisco restaurants apart from their equally high-end NYC brethren. \"I haven't even been inside, and I already like this place,\" she says. \u003c/p>\n\u003cp>Once inside, we discover that while Benu may not have a bar menu, they have invested in an extremely nice line of amuse-gueles, especially, I imagine, when the \u003cem>guele\u003c/em> to be amused is Hesser's. \u003c/p>\n\u003cp>First up: two cubes of mountain-yam souffle, each sitting on its own little slatted wooden bench as if ready for a sauna. I tell Amanda that the first thing I looked for in the book was the Banana Tea Bread recipe immortalized in \u003ca href=\"http://www.amazon.com/New-York-Times-Cookbook-1961/dp/B000UDS3JM/ref=sr_1_3?ie=UTF8&qid=1289155098&sr=8-3\">The New York Times Cookbook\u003c/a>, circa 1961, the only banana bread recipe that anyone in the world should ever need.\u003c/p>\n\u003cp>The Claiborne book was an instant classic, elegantly laid out, spare on chat but thorough on instructions and technique. It was a cookbook for ambitious homemakers and sophisticated urbanites alike, and still, if I go into the kitchen of any woman of my mother's generation, I know without looking that the distinctive blue-green-gold spine will be there in the kitchen, right between the \u003ca href=\"http://www.amazon.com/SILVER-PALATE-COOKBOOK-MANHATTANS-CELEBRATED/dp/B001G6TBTS/ref=sr_1_4?s=books&ie=UTF8&qid=1289155154&sr=1-4\">Silver Palate Cookbook\u003c/a> and \u003ca href=\"http://www.amazon.com/Julia-Child/e/B000AQ0XXS/ref=sr_tc_ep?qid=1289155409\">Julia Child\u003c/a>. \u003c/p>\n\u003cp>Claiborne made no attempt to ingratiate himself with readers. He didn't tell you about himself; instead, he told you, in a voice of authority that brooked no dissent, how to make profiteroles, set a tea table, or stuff a breast of veal. \u003c/p>\n\u003cp>Wisely, Hesser made no attempt to update Claiborne's version. Particularly beloved recipes from his book, like that banana bread, do turn up in hers, precisely because they're now part of our collective cooking history. Claiborne chose his recipes from among those popular with readers, back when responding to a newspaper with praise or condemnation required setting pen (or typewriter) to paper and finding a stamp. \u003c/p>\n\u003cp>Six years in the making, the book began in 2004, when Hesser, then the food editor of the \u003ca href=\"http://www.nytimes.com/pages/magazine/index.html\">New York Times Magazine\u003c/a>, put out a call to readers asking them to send her their crumpled, their stained, their most-loved, most-used Times recipes. \u003c/p>\n\u003cp>Over 6,000 readers replied, with picks that Hesser and her business partner Merrill Stubbs eventually winnowed (and ruthlessly tested) down to some 400 greatest hits, mostly culled from the last 40 years. Then, Hesser dived into the Times' extensive archives, reaching back all the way through the second half of the 19th century. \u003c/p>\n\u003cp>(Although, as she writes, \"Sharp-eyed readers may suspect that I slacked off during the 1940s and 50s, but if you could taste some of the recipes I made from this era, you would see that I am saving you from a world of hurt,\" i.e., broiled peanut-butter-and-bacon canapes.) \u003c/p>\n\u003cp>The result, comprehensive and lively, is a scrapbook of how we eat now, showing the stops along the way that led us from \u003cem>Le Cirque's Pasta Primavera\u003c/em> (1977) to \u003cem>Bulgar Salad with Pomegranate Dressing\u003c/em> (2006), from \u003cem>Green Goddess Salad\u003c/em> (invented at San Francisco's Palace Hotel in 1923, but not mentioned in the Times until 1948) to Alice Water's \u003cem>Baked Goat Cheese with Salad\u003c/em> (1983). There are snappy timelines, cross-indexed menus for every occasion, and useful lists of go-with dishes at the end of every recipe. \u003c/p>\n\u003cp>If you're fascinated by the social history of food, and food trends, the chapter introductions and headnotes will provide plenty of interesting bedtime reading. And if you just want a good recipe for meatloaf, cheesecake, or apple pie, well, you'll find that too, in many iterations. In collating all the reader responses, Hesser and Stubbs discovered, over and over, what the Times community was really cooking. A lot of meatloaves. Many cheesecakes. Any dessert featuring chocolate, apples, or lemon. Butternut squash soup and gazpacho, no-knead bread and no-cook fresh tomato sauce.\u003c/p>\n\u003cp>Not everything caught on; even with all those woks in the cabinets, few people were cooking Chinese at home. Covering food news for the Times, Hesser realized, \"You broadcast out, saying this is a trend happening, but it doesn't stop there. The real curation happens with the readers.\"\u003c/p>\n\u003cp>It's helpful to know that the chapters are ordered chronologically, so that scallops, for example, might show up in several different places within the same chapter, rather than being clustered together. This was a deliberate decision on Hesser's part, to give each chapter a historic and narrative arc, so that in, say, the dessert chapter, you can see how the 1870s fad for blancmange, a quivery, milk-based pudding with medieval roots, was followed, some hundred years later, by an equally intense 1990s craze for quivery, cream-based panna cotta.\u003c/p>\n\u003cp>For a book of newspaper recipes from such an august arbiter of taste as the Times, the tone--friendly, breezy, chatty--is surprisingly personal. In every headnote, the guiding voice is Hesser's, telling you, for example, how she loves the accolades she earns serving writer Kay Rentschler's \u003cem>Chilled Corn Soup with Honeydew Polka Dots\u003c/em>, even as Rentschler's nit-picky, madly complicated directions lead her to swear at Rentschler's recipes like other people shout at Glenn Beck. \u003c/p>\n\u003cp>As she writes of the soup, \"It looks pretty and people praise me. And I quietly feel great respect for Rentschler, while disliking her just the same.\" \u003c/p>\n\u003cp>Testing recipes from her predecessors in the 1970s and 80s, Hesser was prepared to cook the equivalent of those bad-haircut high school photos. \u003cem>Tuna au poivre\u003c/em>: how much more \u003ca href=\"http://en.wikipedia.org/wiki/The_Bonfire_of_the_Vanities\">Bonfire of the Vanities\u003c/a> could you get? \"But you know what?\" Hesser laughs. \"Done right, it was great! There's a reason why it was so popular.\"\u003c/p>\n\u003cp>As we talk, a quiet parade of doll-size snacks has been appearing on our low cube of a table. Half a preserved quail egg, bright with ginger and nestled in a tiny spoon. What looks like a cigarette rolled by elves and perched on a miniature ashtray turns out to be a succulent sliver of eel wrapped in crunchy brik pastry next to a dab of creme fraiche topped with salt and lime zest. We shatter through a couple of strips of nori-speckled flatbread, then make our way out, back onto the busy SoMa streets. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.gifttool.com/registrar/ShowEventDetails?ID=1767&EID=8008\">The Art of Food Writing: An Adult Writers' Seminar\u003c/a>, a benefit for \u003ca href=\"http://www.826valencia.org\">826 Valencia\u003c/a>, will be held at the Women's Building in San Francisco on Sunday, Nov. 7th, from 7-9pm. Amanda Hesser will be in conversation with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia Sack\u003c/a>, owner of \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> and \u003ca href=\"http://tmagazine.blogs.nytimes.com/2010/09/23/le-fooding-fights-daniel-patterson-on-east-vs-west/\">Daniel Patterson\u003c/a>, executive chef and owner of \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. $100/person.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Follow Amanda Hesser on Twitter \u003ca href=\"http://twitter.com/#!/amandahesser\">@amandahesser\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Amanda Hesser talks with Stephanie Rosenbaum about her brand-new magnum opus, \u003cem>The Essential New York Times Cookbook: Classic Recipes for a New Century\u003c/em>, spanning 150 years, 932 pages, and a lot of recipes for meatloaf, chicken, and cheesecake.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/amanda-hesser500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/amanda-hesser500.jpg\" alt=\"Amanda Hesser\" title=\"Amanda Hesser\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18377\">\u003c/a>\u003cbr>\n\u003cem>Photo by Sarah Shatz\u003c/em>\u003c/p>\n\u003cp>Amanda Hesser is hungry. \u003c/p>\n\u003cp>It's five p.m. on Saturday and she's been signing her latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393061035/kqedorg-20\">The Essential New York Times Cookbook: Classic Recipes for a New Century\u003c/a>, since nine in the morning. Just lifting the 932-page, tomato-soup-colored tome would be a workout, packed as it is with hundreds recipes spanning the Times' entire 150-year history of food writing. \u003c/p>\n\u003cp>She's scheduled to have a potluck dinner later with contributors to \u003ca href=\"http://www.food52.com\">food52\u003c/a>, her online community of enthusiastic home cooks, but at this moment, she's wilting, the music in the hotel bar too loud and the crowd already raucous. Thinking of Negronis, maybe a little pizza, I offer up Bruce Hill's new \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a>, but on our way over there, Hesser suggests a detour to \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, Corey Lee's Asian-inspired revamp of the old Two/Hawthorne Lane space, which she's been curious to see. \u003c/p>\n\u003cp>The restaurant's not open yet, nor do they have a bar, but then again, Lee earned his chops at the French Laundry. This is not a place that's in the business of saying no. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It also helps that the server who answers our knock instantly recognizes Hesser. Not that they open early for us, but an elegantly suited gentleman brings us out a wine list, followed by two glasses of Roederer Estate sparkler to pass the time while we wait on a bench outside the door. Looking over the serenely feng-shui'ed courtyard lined with vine-draped pergolas, Hesser notes the expansiveness and welcome that sets some San Francisco restaurants apart from their equally high-end NYC brethren. \"I haven't even been inside, and I already like this place,\" she says. \u003c/p>\n\u003cp>Once inside, we discover that while Benu may not have a bar menu, they have invested in an extremely nice line of amuse-gueles, especially, I imagine, when the \u003cem>guele\u003c/em> to be amused is Hesser's. \u003c/p>\n\u003cp>First up: two cubes of mountain-yam souffle, each sitting on its own little slatted wooden bench as if ready for a sauna. I tell Amanda that the first thing I looked for in the book was the Banana Tea Bread recipe immortalized in \u003ca href=\"http://www.amazon.com/New-York-Times-Cookbook-1961/dp/B000UDS3JM/ref=sr_1_3?ie=UTF8&qid=1289155098&sr=8-3\">The New York Times Cookbook\u003c/a>, circa 1961, the only banana bread recipe that anyone in the world should ever need.\u003c/p>\n\u003cp>The Claiborne book was an instant classic, elegantly laid out, spare on chat but thorough on instructions and technique. It was a cookbook for ambitious homemakers and sophisticated urbanites alike, and still, if I go into the kitchen of any woman of my mother's generation, I know without looking that the distinctive blue-green-gold spine will be there in the kitchen, right between the \u003ca href=\"http://www.amazon.com/SILVER-PALATE-COOKBOOK-MANHATTANS-CELEBRATED/dp/B001G6TBTS/ref=sr_1_4?s=books&ie=UTF8&qid=1289155154&sr=1-4\">Silver Palate Cookbook\u003c/a> and \u003ca href=\"http://www.amazon.com/Julia-Child/e/B000AQ0XXS/ref=sr_tc_ep?qid=1289155409\">Julia Child\u003c/a>. \u003c/p>\n\u003cp>Claiborne made no attempt to ingratiate himself with readers. He didn't tell you about himself; instead, he told you, in a voice of authority that brooked no dissent, how to make profiteroles, set a tea table, or stuff a breast of veal. \u003c/p>\n\u003cp>Wisely, Hesser made no attempt to update Claiborne's version. Particularly beloved recipes from his book, like that banana bread, do turn up in hers, precisely because they're now part of our collective cooking history. Claiborne chose his recipes from among those popular with readers, back when responding to a newspaper with praise or condemnation required setting pen (or typewriter) to paper and finding a stamp. \u003c/p>\n\u003cp>Six years in the making, the book began in 2004, when Hesser, then the food editor of the \u003ca href=\"http://www.nytimes.com/pages/magazine/index.html\">New York Times Magazine\u003c/a>, put out a call to readers asking them to send her their crumpled, their stained, their most-loved, most-used Times recipes. \u003c/p>\n\u003cp>Over 6,000 readers replied, with picks that Hesser and her business partner Merrill Stubbs eventually winnowed (and ruthlessly tested) down to some 400 greatest hits, mostly culled from the last 40 years. Then, Hesser dived into the Times' extensive archives, reaching back all the way through the second half of the 19th century. \u003c/p>\n\u003cp>(Although, as she writes, \"Sharp-eyed readers may suspect that I slacked off during the 1940s and 50s, but if you could taste some of the recipes I made from this era, you would see that I am saving you from a world of hurt,\" i.e., broiled peanut-butter-and-bacon canapes.) \u003c/p>\n\u003cp>The result, comprehensive and lively, is a scrapbook of how we eat now, showing the stops along the way that led us from \u003cem>Le Cirque's Pasta Primavera\u003c/em> (1977) to \u003cem>Bulgar Salad with Pomegranate Dressing\u003c/em> (2006), from \u003cem>Green Goddess Salad\u003c/em> (invented at San Francisco's Palace Hotel in 1923, but not mentioned in the Times until 1948) to Alice Water's \u003cem>Baked Goat Cheese with Salad\u003c/em> (1983). There are snappy timelines, cross-indexed menus for every occasion, and useful lists of go-with dishes at the end of every recipe. \u003c/p>\n\u003cp>If you're fascinated by the social history of food, and food trends, the chapter introductions and headnotes will provide plenty of interesting bedtime reading. And if you just want a good recipe for meatloaf, cheesecake, or apple pie, well, you'll find that too, in many iterations. In collating all the reader responses, Hesser and Stubbs discovered, over and over, what the Times community was really cooking. A lot of meatloaves. Many cheesecakes. Any dessert featuring chocolate, apples, or lemon. Butternut squash soup and gazpacho, no-knead bread and no-cook fresh tomato sauce.\u003c/p>\n\u003cp>Not everything caught on; even with all those woks in the cabinets, few people were cooking Chinese at home. Covering food news for the Times, Hesser realized, \"You broadcast out, saying this is a trend happening, but it doesn't stop there. The real curation happens with the readers.\"\u003c/p>\n\u003cp>It's helpful to know that the chapters are ordered chronologically, so that scallops, for example, might show up in several different places within the same chapter, rather than being clustered together. This was a deliberate decision on Hesser's part, to give each chapter a historic and narrative arc, so that in, say, the dessert chapter, you can see how the 1870s fad for blancmange, a quivery, milk-based pudding with medieval roots, was followed, some hundred years later, by an equally intense 1990s craze for quivery, cream-based panna cotta.\u003c/p>\n\u003cp>For a book of newspaper recipes from such an august arbiter of taste as the Times, the tone--friendly, breezy, chatty--is surprisingly personal. In every headnote, the guiding voice is Hesser's, telling you, for example, how she loves the accolades she earns serving writer Kay Rentschler's \u003cem>Chilled Corn Soup with Honeydew Polka Dots\u003c/em>, even as Rentschler's nit-picky, madly complicated directions lead her to swear at Rentschler's recipes like other people shout at Glenn Beck. \u003c/p>\n\u003cp>As she writes of the soup, \"It looks pretty and people praise me. And I quietly feel great respect for Rentschler, while disliking her just the same.\" \u003c/p>\n\u003cp>Testing recipes from her predecessors in the 1970s and 80s, Hesser was prepared to cook the equivalent of those bad-haircut high school photos. \u003cem>Tuna au poivre\u003c/em>: how much more \u003ca href=\"http://en.wikipedia.org/wiki/The_Bonfire_of_the_Vanities\">Bonfire of the Vanities\u003c/a> could you get? \"But you know what?\" Hesser laughs. \"Done right, it was great! There's a reason why it was so popular.\"\u003c/p>\n\u003cp>As we talk, a quiet parade of doll-size snacks has been appearing on our low cube of a table. Half a preserved quail egg, bright with ginger and nestled in a tiny spoon. What looks like a cigarette rolled by elves and perched on a miniature ashtray turns out to be a succulent sliver of eel wrapped in crunchy brik pastry next to a dab of creme fraiche topped with salt and lime zest. We shatter through a couple of strips of nori-speckled flatbread, then make our way out, back onto the busy SoMa streets. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.gifttool.com/registrar/ShowEventDetails?ID=1767&EID=8008\">The Art of Food Writing: An Adult Writers' Seminar\u003c/a>, a benefit for \u003ca href=\"http://www.826valencia.org\">826 Valencia\u003c/a>, will be held at the Women's Building in San Francisco on Sunday, Nov. 7th, from 7-9pm. Amanda Hesser will be in conversation with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia Sack\u003c/a>, owner of \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> and \u003ca href=\"http://tmagazine.blogs.nytimes.com/2010/09/23/le-fooding-fights-daniel-patterson-on-east-vs-west/\">Daniel Patterson\u003c/a>, executive chef and owner of \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. $100/person.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Follow Amanda Hesser on Twitter \u003ca href=\"http://twitter.com/#!/amandahesser\">@amandahesser\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: Mark Bittman",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Food-Matters-Cookbook-Revolutionary-Recipes/dp/1439120234\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/thefoodmatters2.jpg\" alt=\"The Food Matters Cook Book by Mark Bittman\" title=\"The Food Matters Cook Book by Mark Bittman\" width=\"185\" height=\"235\" class=\"alignleft size-full wp-image-18143\">\u003c/a>In his new book \u003cem>\"The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living,\"\u003c/em> \u003ca href=\"http://dinersjournal.blogs.nytimes.com/\">New York Times food writer\u003c/a> Mark Bittman urges Americans toward a more plant-based diet.\u003c/p>\n\u003cp>Bittman takes on factory farming and the health impacts of a diet too heavy on meat and processed foods, but where others leave us to figure out how to change our habits, Bittman provides recipes for a healthy and environmentally sustainable diet.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest\u003c/strong>:\u003cbr>\n\u003ca href=\"http://markbittman.com/\">Mark Bittman\u003c/a>, food writer, author and columnist for The New York Times\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201010271000\">Program aired on KQED's Forum\u003c/a> Wed, Oct 27, 2010 -- 10:00 AM\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201010271000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201010271000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/Food-Matters-Cookbook-Revolutionary-Recipes/dp/1439120234\">The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living\u003c/a>\" : at Amazon.com\u003c/li>\n\u003cli>\u003ca href=\"http://dinersjournal.blogs.nytimes.com/author/mark-bittman/\">NYTimes Diner's Journal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://markbittman.com/\">Mark Bittman's website\u003c/a>\u003c/li>\n\u003cli>Twitter: \u003ca href=\"http://twitter.com/#!/bittman\">@bittman\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.facebook.com/MarkBittman?v=wall\">Mark Bittman on Facebook\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "In his new book \u003cem>\"The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living,\"\u003c/em> New York Times food writer Mark Bittman urges Americans toward a more plant-based diet. Listen to Mark Bittman in conversation with Michael Krasny.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Food-Matters-Cookbook-Revolutionary-Recipes/dp/1439120234\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/thefoodmatters2.jpg\" alt=\"The Food Matters Cook Book by Mark Bittman\" title=\"The Food Matters Cook Book by Mark Bittman\" width=\"185\" height=\"235\" class=\"alignleft size-full wp-image-18143\">\u003c/a>In his new book \u003cem>\"The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living,\"\u003c/em> \u003ca href=\"http://dinersjournal.blogs.nytimes.com/\">New York Times food writer\u003c/a> Mark Bittman urges Americans toward a more plant-based diet.\u003c/p>\n\u003cp>Bittman takes on factory farming and the health impacts of a diet too heavy on meat and processed foods, but where others leave us to figure out how to change our habits, Bittman provides recipes for a healthy and environmentally sustainable diet.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest\u003c/strong>:\u003cbr>\n\u003ca href=\"http://markbittman.com/\">Mark Bittman\u003c/a>, food writer, author and columnist for The New York Times\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201010271000\">Program aired on KQED's Forum\u003c/a> Wed, Oct 27, 2010 -- 10:00 AM\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201010271000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201010271000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/Food-Matters-Cookbook-Revolutionary-Recipes/dp/1439120234\">The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living\u003c/a>\" : at Amazon.com\u003c/li>\n\u003cli>\u003ca href=\"http://dinersjournal.blogs.nytimes.com/author/mark-bittman/\">NYTimes Diner's Journal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://markbittman.com/\">Mark Bittman's website\u003c/a>\u003c/li>\n\u003cli>Twitter: \u003ca href=\"http://twitter.com/#!/bittman\">@bittman\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.facebook.com/MarkBittman?v=wall\">Mark Bittman on Facebook\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Book Review: Flour by Joanne Chang",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/flour.jpg\">\u003cimg class=\"alignnone size-full wp-image-17788\" title=\"flour bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/flour.jpg\" alt=\"flour bakery\" width=\"500\" height=\"251\">\u003c/a>\u003c/p>\n\u003cp>I'm biased. I'll come right out and say it. Even if this was the worst cookbook known to man (which it's so, so not), I probably wouldn't say so. You see, I have a long relationship with \u003ca href=\"http://flourbakery.com/\">Flour Bakery\u003c/a>. When you're a graduate student in English literature who sits inside and reads all day in a city that suffers an impossibly long winter, bakeries are your second home. And for me, Flour was it. If you ask me the top three things I miss about Boston, Joanne Chang's lovely bakery would be in there somewhere. And that's why I was thrilled to receive a review copy of her brand new cookbook, \u003cem>\u003ca href=\"http://www.amazon.com/Flour-Spectacular-Recipes-Bostons-Bakery/dp/081186944X\">Flour: Spectacular Recipes from Boston's Bakery and Cafe. \u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Flour-Cafe.jpg\">\u003cimg class=\"alignnone size-full wp-image-17789\" title=\"Flour Bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Flour-Cafe.jpg\" alt=\"Flour Bakery\" width=\"500\" height=\"296\">\u003c/a>\u003cbr>\n\u003cem>Treats at Flour Bakery on a cold February day\u003c/em>\u003c/p>\n\u003cp>In addition to the recipes which I'll discuss in a moment, the cookbook is a keeper for many other reasons. In the introduction, Chang describes how she went from Harvard student to consultant to small-time local cookie purveyor to doing stints at local and international restaurants and eventually opening the bakery. It's a story of both luck and passion and a healthy dose of hard work--the story of someone who took a circuitous route and eventually came around to doing what they love. And that love shines through from the moment you step into the bakery and from the moment you turn to page 1 of the book. First, the photographs by Keller + Keller truly capture the classic, nostalgic, and equally playful nature of many of Chang's desserts. The organization of the book is logical which is not always the case with cookbooks. She begins with \"Joanne's Top 12 Baking Tips\" which are helpful but, truthfully, don't contain any groundbreaking information if you bake much at home (she covers temperature of ingredients, freezing dough, and over whipping). However, the \"Techniques\" chapter is absolutely fabulous. In your day-to-day baking cookbook, these tips are rarely covered: it's here that Chang talks about blind baking, how to do a crumb coat on a cake, cooking perfect sugar, and filling a pastry bag. For some, these may be simple, but for others, Chang's precise explanation will make you feel as though she's standing right beside you in the kitchen.\u003c/p>\n\u003cp>Now, the recipes: Chang keeps it simple with Chapter titles such as \"Breakfast Treats,\" \"Cookies,\" and \"Cakes.\" And for anyone who has been to Flour Bakery, the book is especially exciting because the pages contain all the typical customer favorites such as Pop-Tarts, Double Chocolate Cookies, Sticky Buns, that incredible Banana Bread, and those devilishly chocolaty Chocolate Cupcakes. I'm in pastry cookbook heaven. I don't really know where to start, so I begin where any self-respecting baker would: Homemade Oreos.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_6042.jpg\">\u003cimg class=\"alignnone size-full wp-image-17790\" title=\"Homemade Oreos\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_6042.jpg\" alt=\"Homemade Oreos\" width=\"500\" height=\"378\">\u003c/a>\u003cbr>\n\u003cem>Homemade Oreos!\u003c/em>\u003c/p>\n\u003cp>Now I've made a few different Oreos in my day, so I ended up tweaking Joanne's recipe a bit to suit my own tastes. I changed the chocolate profile slightly, preferring a bit more cocoa powder than chocolate chips. I also found Joanne's 'log and cut' method difficult with this particular dough so I use a 'roll and cut' method here, and a different filling. I know lard and vegetable shortening are a tad bit controversial in some circles, but I find that the filling is much better with it. My coworkers will tell you--they're the best thing they've had in a long time. And we eat a lot of pastries. So next time you're in Boston you know where to go. And until then, you've got a few \"Oreos\" to tide you over.\u003c/p>\n\u003cp>\u003cstrong>Homemade Oreos\u003c/strong>\u003cbr>\n\u003cem>Adapted from: Flour \u003c/em>\u003cbr>\nFor this recipe, the type of chocolate you're buying really matters. I only use \u003ca href=\"http://www.valrhona.com/us\">Valrhona\u003c/a> chocolate. It's certainly more expensive, but if you just visually compare it to other cocoa powders on the market, it's so much darker and the flavor is unbeatable. A good rule of thumb for any recipe where chocolate is really the star: use the best chocolate you can afford. Do so here.\u003c/p>\n\u003cp>Ingredients:\u003cbr>\n1 cup (2 sticks) unsalted butter, melted and cooled slightly\u003cbr>\n3/4 cup granulated sugar\u003cbr>\n1 teaspoon vanilla\u003cbr>\n3/4 cup semi-sweet chocolate chips, melted and cooled slightly\u003cbr>\n1 egg, room temperature\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n1 cup Dutch-processed cocoa powder\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1/2 teaspoon baking soda\u003c/p>\n\u003cp>Filling: (Adapted from \u003ca href=\"http://smittenkitchen.com/2007/05/my-kingdom-for-a-glass-of-milk/\">Smitten Kitchen's recipe\u003c/a>)\u003cbr>\n1/4 cup (1/2 stick) unsalted butter, room temperature\u003cbr>\n1/4 cup lard or vegetable shortening\u003cbr>\n1 1/2 cups sifted confectioners sugar\u003cbr>\n1 tablespoon + 1 teaspoon vanilla\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\n1. In a medium bowl, whisk together the butter and granulated sugar until well combined. You may also use a stand mixer with a paddle attachment. Mix in the vanilla and chocolate until just combined, and add the egg, continuing to mix until thoroughly incorporated.\u003cbr>\n2. In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Using a spatula, stir the flour mixture into the chocolate mixture. The dough will start to seem pretty floury, so you can just mix with your hands if that's easier. It should have the consistency of Play-Doh.\u003cbr>\n3. Divide the dough in half and wrap each disk in plastic wrap. Chill in the refrigerator for one hour.\u003cbr>\n4. Preheat the oven to 325 F.\u003cbr>\n5. Remove the disks from the refrigerator and let sit at room temperature for 5-8 minutes to make them easier to work with. Using a rolling pin roll out each disk to about 1/4-inch thickness.\u003cbr>\n6. Using a 3-inch cookie cutter, cut out as many circles as you can out of the dough. Quickly bring it back together and re-roll the scraps, repeating the process of cutting out the circles. If it become tacky or difficult to work with, place back in refrigerator for ten minutes to firm back up. Repeat with second disk.\u003cbr>\n7. Transfer the dough to parchment-lined cookie sheets. Bake for 20-22 minutes or until the cookies are firm to the touch. Check them frequently after 18 minutes. Unfortunately, you can't judge by color because they're already black. Allow to cool completely on baking sheet before you fill.\u003cbr>\n8. To make the filling: place the butter and shortening in a medium bowl and mix at low speed until combined. Gradually add the sugar and vanilla and beat on high for 2-3 minutes until nice and fluffy.\u003cbr>\n9. Assemble the cookies: use a pastry bag fitted with a 1/2 inch round tip or simply use a teaspoon to scoop out about 1 rounded tablespoon of filling onto one cookie. Place another cookie right on top to spread the filling towards the edges. Repeat until all cookies are filled.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Makes: \u003c/em> 16-18 sandwich cookies\u003c/p>\n\n",
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"excerpt": "The Flour cookbook has arrived, and Joanne Chang has delivered! Megan Gordon reviews the book and shares a recipe for Homemade Oreos. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/flour.jpg\">\u003cimg class=\"alignnone size-full wp-image-17788\" title=\"flour bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/flour.jpg\" alt=\"flour bakery\" width=\"500\" height=\"251\">\u003c/a>\u003c/p>\n\u003cp>I'm biased. I'll come right out and say it. Even if this was the worst cookbook known to man (which it's so, so not), I probably wouldn't say so. You see, I have a long relationship with \u003ca href=\"http://flourbakery.com/\">Flour Bakery\u003c/a>. When you're a graduate student in English literature who sits inside and reads all day in a city that suffers an impossibly long winter, bakeries are your second home. And for me, Flour was it. If you ask me the top three things I miss about Boston, Joanne Chang's lovely bakery would be in there somewhere. And that's why I was thrilled to receive a review copy of her brand new cookbook, \u003cem>\u003ca href=\"http://www.amazon.com/Flour-Spectacular-Recipes-Bostons-Bakery/dp/081186944X\">Flour: Spectacular Recipes from Boston's Bakery and Cafe. \u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Flour-Cafe.jpg\">\u003cimg class=\"alignnone size-full wp-image-17789\" title=\"Flour Bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Flour-Cafe.jpg\" alt=\"Flour Bakery\" width=\"500\" height=\"296\">\u003c/a>\u003cbr>\n\u003cem>Treats at Flour Bakery on a cold February day\u003c/em>\u003c/p>\n\u003cp>In addition to the recipes which I'll discuss in a moment, the cookbook is a keeper for many other reasons. In the introduction, Chang describes how she went from Harvard student to consultant to small-time local cookie purveyor to doing stints at local and international restaurants and eventually opening the bakery. It's a story of both luck and passion and a healthy dose of hard work--the story of someone who took a circuitous route and eventually came around to doing what they love. And that love shines through from the moment you step into the bakery and from the moment you turn to page 1 of the book. First, the photographs by Keller + Keller truly capture the classic, nostalgic, and equally playful nature of many of Chang's desserts. The organization of the book is logical which is not always the case with cookbooks. She begins with \"Joanne's Top 12 Baking Tips\" which are helpful but, truthfully, don't contain any groundbreaking information if you bake much at home (she covers temperature of ingredients, freezing dough, and over whipping). However, the \"Techniques\" chapter is absolutely fabulous. In your day-to-day baking cookbook, these tips are rarely covered: it's here that Chang talks about blind baking, how to do a crumb coat on a cake, cooking perfect sugar, and filling a pastry bag. For some, these may be simple, but for others, Chang's precise explanation will make you feel as though she's standing right beside you in the kitchen.\u003c/p>\n\u003cp>Now, the recipes: Chang keeps it simple with Chapter titles such as \"Breakfast Treats,\" \"Cookies,\" and \"Cakes.\" And for anyone who has been to Flour Bakery, the book is especially exciting because the pages contain all the typical customer favorites such as Pop-Tarts, Double Chocolate Cookies, Sticky Buns, that incredible Banana Bread, and those devilishly chocolaty Chocolate Cupcakes. I'm in pastry cookbook heaven. I don't really know where to start, so I begin where any self-respecting baker would: Homemade Oreos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_6042.jpg\">\u003cimg class=\"alignnone size-full wp-image-17790\" title=\"Homemade Oreos\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_6042.jpg\" alt=\"Homemade Oreos\" width=\"500\" height=\"378\">\u003c/a>\u003cbr>\n\u003cem>Homemade Oreos!\u003c/em>\u003c/p>\n\u003cp>Now I've made a few different Oreos in my day, so I ended up tweaking Joanne's recipe a bit to suit my own tastes. I changed the chocolate profile slightly, preferring a bit more cocoa powder than chocolate chips. I also found Joanne's 'log and cut' method difficult with this particular dough so I use a 'roll and cut' method here, and a different filling. I know lard and vegetable shortening are a tad bit controversial in some circles, but I find that the filling is much better with it. My coworkers will tell you--they're the best thing they've had in a long time. And we eat a lot of pastries. So next time you're in Boston you know where to go. And until then, you've got a few \"Oreos\" to tide you over.\u003c/p>\n\u003cp>\u003cstrong>Homemade Oreos\u003c/strong>\u003cbr>\n\u003cem>Adapted from: Flour \u003c/em>\u003cbr>\nFor this recipe, the type of chocolate you're buying really matters. I only use \u003ca href=\"http://www.valrhona.com/us\">Valrhona\u003c/a> chocolate. It's certainly more expensive, but if you just visually compare it to other cocoa powders on the market, it's so much darker and the flavor is unbeatable. A good rule of thumb for any recipe where chocolate is really the star: use the best chocolate you can afford. Do so here.\u003c/p>\n\u003cp>Ingredients:\u003cbr>\n1 cup (2 sticks) unsalted butter, melted and cooled slightly\u003cbr>\n3/4 cup granulated sugar\u003cbr>\n1 teaspoon vanilla\u003cbr>\n3/4 cup semi-sweet chocolate chips, melted and cooled slightly\u003cbr>\n1 egg, room temperature\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n1 cup Dutch-processed cocoa powder\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1/2 teaspoon baking soda\u003c/p>\n\u003cp>Filling: (Adapted from \u003ca href=\"http://smittenkitchen.com/2007/05/my-kingdom-for-a-glass-of-milk/\">Smitten Kitchen's recipe\u003c/a>)\u003cbr>\n1/4 cup (1/2 stick) unsalted butter, room temperature\u003cbr>\n1/4 cup lard or vegetable shortening\u003cbr>\n1 1/2 cups sifted confectioners sugar\u003cbr>\n1 tablespoon + 1 teaspoon vanilla\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\n1. In a medium bowl, whisk together the butter and granulated sugar until well combined. You may also use a stand mixer with a paddle attachment. Mix in the vanilla and chocolate until just combined, and add the egg, continuing to mix until thoroughly incorporated.\u003cbr>\n2. In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Using a spatula, stir the flour mixture into the chocolate mixture. The dough will start to seem pretty floury, so you can just mix with your hands if that's easier. It should have the consistency of Play-Doh.\u003cbr>\n3. Divide the dough in half and wrap each disk in plastic wrap. Chill in the refrigerator for one hour.\u003cbr>\n4. Preheat the oven to 325 F.\u003cbr>\n5. Remove the disks from the refrigerator and let sit at room temperature for 5-8 minutes to make them easier to work with. Using a rolling pin roll out each disk to about 1/4-inch thickness.\u003cbr>\n6. Using a 3-inch cookie cutter, cut out as many circles as you can out of the dough. Quickly bring it back together and re-roll the scraps, repeating the process of cutting out the circles. If it become tacky or difficult to work with, place back in refrigerator for ten minutes to firm back up. Repeat with second disk.\u003cbr>\n7. Transfer the dough to parchment-lined cookie sheets. Bake for 20-22 minutes or until the cookies are firm to the touch. Check them frequently after 18 minutes. Unfortunately, you can't judge by color because they're already black. Allow to cool completely on baking sheet before you fill.\u003cbr>\n8. To make the filling: place the butter and shortening in a medium bowl and mix at low speed until combined. Gradually add the sugar and vanilla and beat on high for 2-3 minutes until nice and fluffy.\u003cbr>\n9. Assemble the cookies: use a pastry bag fitted with a 1/2 inch round tip or simply use a teaspoon to scoop out about 1 rounded tablespoon of filling onto one cookie. Place another cookie right on top to spread the filling towards the edges. Repeat until all cookies are filled.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes: \u003c/em> 16-18 sandwich cookies\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "White Turnip Pudding Cake (Lo Bok Go)",
"title": "White Turnip Pudding Cake (Lo Bok Go)",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/DSC_3021_LoBokGo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/DSC_3021_LoBokGo.jpg\" alt=\"White Turnip Pudding Cake (Lo Bok Go)\" title=\"White Turnip Pudding Cake (Lo Bok Go)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17345\">\u003c/a>\u003cbr>\n\u003cem>Pan-fried turnip cakes with served with oyster sauce (Photo Credit: \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Lately, I've been enamored with this vintage gem of a book that Hua found on one of his eBay cookbook binges: \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0912738103\">Dim Sum\u003c/a>, by Rhoda Yee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9093.jpg\" alt=\"Dim Sum, by Rhoda Yee\" title=\"Dim Sum, by Rhoda Yee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17347\">\u003c/a>\u003cbr>\n\u003cem>Dim Sum, by Rhoda Yee\u003c/em>\u003c/p>\n\u003cp>Just one look at the cover and I was in love. How adorable is she? She looks like she could be one of my aunties. Auntie Rhoda, I trust you completely. \u003c/p>\n\u003cp>Inside the book was even better. It is filled with recipes for all the dim sum dishes I could ever dream of making, with funny anecdotes, helpful glossaries on cooking equipment and Chinese ingredients, instructional diagrams, suggested menu groupings, and best of all, these amazing old-school 1970's era black & white photos.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9378.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9378.jpg\" alt=\"Dim Sum, by Rhoda Yee\" title=\"Dim Sum, by Rhoda Yee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17349\">\u003c/a>\u003cbr>\n\u003cem>Amazing \u003c/em> \u003c/p>\n\u003cp>The first recipe that caught my eye was \u003cstrong>White Turnip Pudding Cake (\u003cem>Lo Bok Go\u003c/em>)\u003c/strong>. This is a dish that is near and dear to my heart. Crispy on the outside, creamy and smooth on the inside. The cake is made with Chinese white turnip, and studded with dried shrimp, barbecued pork, and bits of preserved turnip. Scallions and cilantro are also incorporated in the mix and scattered on top for extra fragrance. \u003c/p>\n\u003cp>The turnip (\u003cem>lo bok\u003c/em>) itself tastes like a radish with a sharp, spicy bite to it. When it's cooked, the flavor mellows out and it loses its spiciness, but retains a distinct savory taste. If I had to compare this pudding cake to a Western dish, I would say that it is comparable to potato pancakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/13.6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/13.6.jpg\" alt=\"Steph, Brother and Grandma\" title=\"Steph, Brother and Grandma\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17343\">\u003c/a>\u003cbr>\n\u003cem>Paw Paw, big bro, and me\u003c/em>\u003c/p>\n\u003cp>My grandmother used to make \u003cem>Lo Bok Go\u003c/em> on special occasions, and it was always such a treat! Better than any that we would ever have in a restaurant -- not sure what her secret was. My mom has her recipe written down somewhere at home, but in the meantime, I decided to give Yee's version a shot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage1.jpg\" alt=\"Lo Bok Go in the making\" title=\"Lo Bok Go in the making\" width=\"500\" height=\"418\" class=\"alignnone size-full wp-image-17344\">\u003c/a>\u003cbr>\n\u003cem>Lo Bok Go in the making\u003c/em>\u003c/p>\n\u003cp>I started out by finely dicing the turnip and boiling it in chicken broth. Then, stir fried together Chinese dried shrimp, barbecued pork, and turnips that had been preserved in salt and garlic. Scallions and cilantro went into the mix, and then I combined all of it into a batter of cake flour and chicken broth. Into the steamer it all went. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9142.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9142.jpg\" alt=\"Aluminum steamer\" title=\"Aluminum steamer\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17348\">\u003c/a>\u003cbr>\n\u003cem>Aluminum steamer\u003c/em>\u003c/p>\n\u003cp>Final verdict? The cake was surprisingly easy to make, and while it wasn't quite as good as my grandma's (not as smooth and light) the flavors were right on. You can eat \u003cem>Lo Bok Go\u003c/em> right out of the steamer, but I prefer letting it cool and pan frying it – extra crispy, please. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9167.jpg\" alt=\"White Turnip Pudding Cake (Lo Bok Go)\" title=\"White Turnip Pudding Cake (Lo Bok Go)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17346\">\u003c/a>\u003cbr>\n\u003cem>White Turnip Pudding Cake (Lo Bok Go)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Turnip Pudding Cake (Lo Bok Go)\u003c/strong>\u003cbr>\n\u003cem>Recipe from Rhoda Yee's \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0912738103\">Dim Sum\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one 9-inch round cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ½ cups finely diced Chinese turnip (\u003cem>lo bok\u003c/em>) – about ¾ of one large turnip\u003cbr>\n2 ¼ cups chicken broth\u003cbr>\n4 tablespoons vegetable oil\u003cbr>\n1/3 cup dried shrimp\u003cbr>\n1 cup \u003ca href=\"http://lickmyspoon.com/barbecued-pork-cha-siu/\">barbecued pork\u003c/a>\u003cbr>\n2 tablespoons salted turnip, minced (preserved with salt and garlic)\u003cbr>\n1 teaspoon salt\u003cbr>\n½ cup green onions, chopped\u003cbr>\n½ cup cilantro\u003cbr>\n2 cups Swans Down cake flour (no substitute)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tSoak dried shrimp for 1 hour, then finely dice after draining. \u003c/p>\n\u003cp>2.\tBring diced turnips, 2 tablespoons oil and 1 cup chicken broth to a boil and simmer for 12-15 minutes or until turnip is soft. Do not drain liquid.\u003c/p>\n\u003cp>3.\tHeat wok and add 2 tablespoons oil and stir fry diced shrimp for 1 minute, then add diced pork, salted turnips, 1 teaspoon salt, and 1/3 cup each of the green onions and cilantro. Set aside.\u003c/p>\n\u003cp>4.\tMix 2 cups of Swans Down cake flour with 1 ¼ cup of chicken broth until smooth. Add stir fried mixture and the boiled turnip, including the remaining liquid in the pot. Mix well. Pour mixture into 9 inch cake pan.\u003c/p>\n\u003cp>5.\tSet cake pan over steam rack in wok. Cover. Bring water to a boil and turn heat to simmer. Steam for ½ hour or longer until cake is set. Sprinkle remaining green onions and cilantro over cake. Cool for at least ½ hour before cutting.\u003c/p>\n\u003cp>6.\tCut into ½-inch thick slices and pan fry with a little oil until the outside is browned and crunchy. Serve immediately with oyster sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Do-ahead Notes: Can be made ahead and frozen. Reheat by thawing first, then cut in thin slices and pan fry.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/DSC_3021_LoBokGo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/DSC_3021_LoBokGo.jpg\" alt=\"White Turnip Pudding Cake (Lo Bok Go)\" title=\"White Turnip Pudding Cake (Lo Bok Go)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17345\">\u003c/a>\u003cbr>\n\u003cem>Pan-fried turnip cakes with served with oyster sauce (Photo Credit: \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Lately, I've been enamored with this vintage gem of a book that Hua found on one of his eBay cookbook binges: \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0912738103\">Dim Sum\u003c/a>, by Rhoda Yee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9093.jpg\" alt=\"Dim Sum, by Rhoda Yee\" title=\"Dim Sum, by Rhoda Yee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17347\">\u003c/a>\u003cbr>\n\u003cem>Dim Sum, by Rhoda Yee\u003c/em>\u003c/p>\n\u003cp>Just one look at the cover and I was in love. How adorable is she? She looks like she could be one of my aunties. Auntie Rhoda, I trust you completely. \u003c/p>\n\u003cp>Inside the book was even better. It is filled with recipes for all the dim sum dishes I could ever dream of making, with funny anecdotes, helpful glossaries on cooking equipment and Chinese ingredients, instructional diagrams, suggested menu groupings, and best of all, these amazing old-school 1970's era black & white photos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9378.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9378.jpg\" alt=\"Dim Sum, by Rhoda Yee\" title=\"Dim Sum, by Rhoda Yee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17349\">\u003c/a>\u003cbr>\n\u003cem>Amazing \u003c/em> \u003c/p>\n\u003cp>The first recipe that caught my eye was \u003cstrong>White Turnip Pudding Cake (\u003cem>Lo Bok Go\u003c/em>)\u003c/strong>. This is a dish that is near and dear to my heart. Crispy on the outside, creamy and smooth on the inside. The cake is made with Chinese white turnip, and studded with dried shrimp, barbecued pork, and bits of preserved turnip. Scallions and cilantro are also incorporated in the mix and scattered on top for extra fragrance. \u003c/p>\n\u003cp>The turnip (\u003cem>lo bok\u003c/em>) itself tastes like a radish with a sharp, spicy bite to it. When it's cooked, the flavor mellows out and it loses its spiciness, but retains a distinct savory taste. If I had to compare this pudding cake to a Western dish, I would say that it is comparable to potato pancakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/13.6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/13.6.jpg\" alt=\"Steph, Brother and Grandma\" title=\"Steph, Brother and Grandma\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17343\">\u003c/a>\u003cbr>\n\u003cem>Paw Paw, big bro, and me\u003c/em>\u003c/p>\n\u003cp>My grandmother used to make \u003cem>Lo Bok Go\u003c/em> on special occasions, and it was always such a treat! Better than any that we would ever have in a restaurant -- not sure what her secret was. My mom has her recipe written down somewhere at home, but in the meantime, I decided to give Yee's version a shot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage1.jpg\" alt=\"Lo Bok Go in the making\" title=\"Lo Bok Go in the making\" width=\"500\" height=\"418\" class=\"alignnone size-full wp-image-17344\">\u003c/a>\u003cbr>\n\u003cem>Lo Bok Go in the making\u003c/em>\u003c/p>\n\u003cp>I started out by finely dicing the turnip and boiling it in chicken broth. Then, stir fried together Chinese dried shrimp, barbecued pork, and turnips that had been preserved in salt and garlic. Scallions and cilantro went into the mix, and then I combined all of it into a batter of cake flour and chicken broth. Into the steamer it all went. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9142.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9142.jpg\" alt=\"Aluminum steamer\" title=\"Aluminum steamer\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17348\">\u003c/a>\u003cbr>\n\u003cem>Aluminum steamer\u003c/em>\u003c/p>\n\u003cp>Final verdict? The cake was surprisingly easy to make, and while it wasn't quite as good as my grandma's (not as smooth and light) the flavors were right on. You can eat \u003cem>Lo Bok Go\u003c/em> right out of the steamer, but I prefer letting it cool and pan frying it – extra crispy, please. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9167.jpg\" alt=\"White Turnip Pudding Cake (Lo Bok Go)\" title=\"White Turnip Pudding Cake (Lo Bok Go)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17346\">\u003c/a>\u003cbr>\n\u003cem>White Turnip Pudding Cake (Lo Bok Go)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Turnip Pudding Cake (Lo Bok Go)\u003c/strong>\u003cbr>\n\u003cem>Recipe from Rhoda Yee's \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0912738103\">Dim Sum\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one 9-inch round cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ½ cups finely diced Chinese turnip (\u003cem>lo bok\u003c/em>) – about ¾ of one large turnip\u003cbr>\n2 ¼ cups chicken broth\u003cbr>\n4 tablespoons vegetable oil\u003cbr>\n1/3 cup dried shrimp\u003cbr>\n1 cup \u003ca href=\"http://lickmyspoon.com/barbecued-pork-cha-siu/\">barbecued pork\u003c/a>\u003cbr>\n2 tablespoons salted turnip, minced (preserved with salt and garlic)\u003cbr>\n1 teaspoon salt\u003cbr>\n½ cup green onions, chopped\u003cbr>\n½ cup cilantro\u003cbr>\n2 cups Swans Down cake flour (no substitute)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tSoak dried shrimp for 1 hour, then finely dice after draining. \u003c/p>\n\u003cp>2.\tBring diced turnips, 2 tablespoons oil and 1 cup chicken broth to a boil and simmer for 12-15 minutes or until turnip is soft. Do not drain liquid.\u003c/p>\n\u003cp>3.\tHeat wok and add 2 tablespoons oil and stir fry diced shrimp for 1 minute, then add diced pork, salted turnips, 1 teaspoon salt, and 1/3 cup each of the green onions and cilantro. Set aside.\u003c/p>\n\u003cp>4.\tMix 2 cups of Swans Down cake flour with 1 ¼ cup of chicken broth until smooth. Add stir fried mixture and the boiled turnip, including the remaining liquid in the pot. Mix well. Pour mixture into 9 inch cake pan.\u003c/p>\n\u003cp>5.\tSet cake pan over steam rack in wok. Cover. Bring water to a boil and turn heat to simmer. Steam for ½ hour or longer until cake is set. Sprinkle remaining green onions and cilantro over cake. Cool for at least ½ hour before cutting.\u003c/p>\n\u003cp>6.\tCut into ½-inch thick slices and pan fry with a little oil until the outside is browned and crunchy. Serve immediately with oyster sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Do-ahead Notes: Can be made ahead and frozen. Reheat by thawing first, then cut in thin slices and pan fry.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of a Writer and Litquake Co-Founder: Jack Boulware",
"title": "Food Secrets of a Writer and Litquake Co-Founder: Jack Boulware",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/jack-boulware300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/jack-boulware300.jpg\" alt=\"Jack Boulware. Photo by Silke Tudor\" title=\"Jack Boulware. Photo by Silke Tudor\" width=\"300\" height=\"464\" class=\"alignleft size-full wp-image-17409\">\u003c/a>\u003ca href=\"http://www.redroom.com/author/jack-boulware/bio\">Jack Boulware\u003c/a> came to San Francisco in 1983, where he started a small magazine and \"washed dishes in exchange for room and board.\" \u003ca href=\"http://www.jackboulware.com/jack-boulware-biography/\">He later founded\u003c/a> The Nose magazine, and worked as writer for San Francisco Weekly, Playboy, Wired, Salon, and the New York Times. Boulware is the author of the book \u003ca href=\"http://www.amazon.com/Sex-American-Style-Illustrated-Heterosexuality/dp/0922915466\">Sex, American Style\u003c/a>, and co-authored the punk rock history book \u003ca href=\"http://www.amazon.com/Gimme-Something-Better-Progressive-Occasionally/dp/B00342VF0U/ref=sr_1_1?s=books&ie=UTF8&qid=1285893532&sr=1-1\">Gimme Something Better\u003c/a> with Silke Tudor. He lives in the Mission District with his girlfriend, Christie Ward.\u003c/p>\n\u003cp>Boulware is also widely known for helping create one of the most successful lit events in the Bay Area. In 1999, he and Jane Ganahl co-founded a literary festival that eventually became known as \u003ca href=\"http://litquake.org/about\">Litquake\u003c/a> while drinking beer at The Edinburgh Castle. Today, Litquake has grown into the largest fest of its kind on the West Coast and will feature more than 500 authors during a nine day run that starts on October 1st. Programming includes local and international writers and poets, youth programs, and topics ranging from science, religion, surf lit, \"Hollywood Hell,\" and the intriguingly titled Fairy Tale Noir. There is a lunchtime \"delicious\" event called \u003ca href=\"http://litquake.org/events/litquake-bites\">Litquake Bites\u003c/a> on October 7 at the Book Passage Store in the Ferry Building, starting at 12 noon. Sarah Billingsley, Gordon Edgar, Steve Sando and Amy Treadwell will discuss local food and books. \u003c/p>\n\u003cp>Boulware shared his picks for food spots, while asking folks to not visit his favorites: \u003c/p>\n\u003cp>\"I cannot stand waiting in line. Who does, really? So if you are reading this, please, please do not frequent the places I'm listing. Or we'll both have to wait in line.\" He lives near the \u003ca href=\"http://www.theliberties.com/\">Liberties Pub\u003c/a> on Guerrero and 22nd, and says he goes there \"because they’ve got the mighty Smithwick’s on tap.\" \u003ca href=\"http://www.castlenews.com/\">Edinburgh Castle Pub\u003c/a> has been home to many Litquake meetings and events, and Boulware also appreciates it for “the Scotch selection, of course.” Also in the Tenderloin, Boulware favors “\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> on Jones St., reasonably priced Indian food without the tourists. Again, do not go here.\"\u003c/p>\n\u003cp>His assessment of Peruvian \u003ca href=\"http://www.limonrotisserie.com/\">Limon Rotisserie\u003c/a> on South Van Ness is funny and frank: \"The roasted chicken will make you take off your clothes and run naked down the street.\" For a more upscale dining spot, Boulware heads to \u003ca href=\"http://www.tadichgrill.com/\">Tadich Grill\u003c/a> because it is the \"oldest restaurant in the city -- your basic surf n turf and baked oysters, but the benefit of an old-school staff of scowling Eastern Europeans.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Julia Child also loved Vietnamese dive \u003ca href=\"http://www.yelp.com/biz/tu-lan-san-francisco\">Tu Lan\u003c/a>, which Boulware says is \"in the hellish Market/6th corridor. Excellent spring rolls and lemon beef salad, accompanied by random schizophrenics and cockroaches, and an 89-year-old man upstairs, carefully making the rolls by himself.\" When shopping for ingredients, Boulware checks out \u003ca href=\"http://www.yelp.com/biz/bombay-bazar-san-francisco\">Bombay Bazaar\u003c/a>, which is \"a great place to buy spices in bulk, even if you don’t know how to use them. Plus there’s the stacks of 1980s Bollywood VHS tapes. And the cardamom ice cream next door.\" Boulware’s guilty local food pleasure is \"The infamous heart-clogging Mission burrito, carnitas and super, of course, but only once in awhile. Gotta let the arteries recover.\" Note he would not share exactly where he gets his belly bombs.\u003c/p>\n\u003cp>Date night is an order-in affair, with \u003ca href=\"http://zantespizza.com/\">Zante’s\u003c/a> Indian pizza in the outer Mission. \"But get it delivered and order extra meat. Also their chicken korma is really great.\" This writer has spotted Boulware at Beretta/The Last Supper Club for weekend brunch. Boulware also is partial to \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, for \"Sunday jazz brunch buffet. What else do you need to know? Superb bloody Marys also.\" Cheers to that.\u003c/p>\n\u003cp> \u003cem>Mary Ladd has volunteered and done event work for Litquake, and has a husband who is on the Advisory Board.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photo Credit: Silke Tudor\u003c/em>\u003c/p>\n\n",
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"excerpt": "In 1999, Jack Boulware and Jane Ganahl co-founded a literary festival that eventually became known as Litquake while drinking beer at The Edinburgh Castle. Today, Litquake has grown into the largest fest of its kind on the West Coast and will feature more than 500 authors during a nine day run that starts on October 1st. Boulware shared his picks for food spots, while asking folks to not visit his favorites.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/jack-boulware300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/jack-boulware300.jpg\" alt=\"Jack Boulware. Photo by Silke Tudor\" title=\"Jack Boulware. Photo by Silke Tudor\" width=\"300\" height=\"464\" class=\"alignleft size-full wp-image-17409\">\u003c/a>\u003ca href=\"http://www.redroom.com/author/jack-boulware/bio\">Jack Boulware\u003c/a> came to San Francisco in 1983, where he started a small magazine and \"washed dishes in exchange for room and board.\" \u003ca href=\"http://www.jackboulware.com/jack-boulware-biography/\">He later founded\u003c/a> The Nose magazine, and worked as writer for San Francisco Weekly, Playboy, Wired, Salon, and the New York Times. Boulware is the author of the book \u003ca href=\"http://www.amazon.com/Sex-American-Style-Illustrated-Heterosexuality/dp/0922915466\">Sex, American Style\u003c/a>, and co-authored the punk rock history book \u003ca href=\"http://www.amazon.com/Gimme-Something-Better-Progressive-Occasionally/dp/B00342VF0U/ref=sr_1_1?s=books&ie=UTF8&qid=1285893532&sr=1-1\">Gimme Something Better\u003c/a> with Silke Tudor. He lives in the Mission District with his girlfriend, Christie Ward.\u003c/p>\n\u003cp>Boulware is also widely known for helping create one of the most successful lit events in the Bay Area. In 1999, he and Jane Ganahl co-founded a literary festival that eventually became known as \u003ca href=\"http://litquake.org/about\">Litquake\u003c/a> while drinking beer at The Edinburgh Castle. Today, Litquake has grown into the largest fest of its kind on the West Coast and will feature more than 500 authors during a nine day run that starts on October 1st. Programming includes local and international writers and poets, youth programs, and topics ranging from science, religion, surf lit, \"Hollywood Hell,\" and the intriguingly titled Fairy Tale Noir. There is a lunchtime \"delicious\" event called \u003ca href=\"http://litquake.org/events/litquake-bites\">Litquake Bites\u003c/a> on October 7 at the Book Passage Store in the Ferry Building, starting at 12 noon. Sarah Billingsley, Gordon Edgar, Steve Sando and Amy Treadwell will discuss local food and books. \u003c/p>\n\u003cp>Boulware shared his picks for food spots, while asking folks to not visit his favorites: \u003c/p>\n\u003cp>\"I cannot stand waiting in line. Who does, really? So if you are reading this, please, please do not frequent the places I'm listing. Or we'll both have to wait in line.\" He lives near the \u003ca href=\"http://www.theliberties.com/\">Liberties Pub\u003c/a> on Guerrero and 22nd, and says he goes there \"because they’ve got the mighty Smithwick’s on tap.\" \u003ca href=\"http://www.castlenews.com/\">Edinburgh Castle Pub\u003c/a> has been home to many Litquake meetings and events, and Boulware also appreciates it for “the Scotch selection, of course.” Also in the Tenderloin, Boulware favors “\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> on Jones St., reasonably priced Indian food without the tourists. Again, do not go here.\"\u003c/p>\n\u003cp>His assessment of Peruvian \u003ca href=\"http://www.limonrotisserie.com/\">Limon Rotisserie\u003c/a> on South Van Ness is funny and frank: \"The roasted chicken will make you take off your clothes and run naked down the street.\" For a more upscale dining spot, Boulware heads to \u003ca href=\"http://www.tadichgrill.com/\">Tadich Grill\u003c/a> because it is the \"oldest restaurant in the city -- your basic surf n turf and baked oysters, but the benefit of an old-school staff of scowling Eastern Europeans.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Julia Child also loved Vietnamese dive \u003ca href=\"http://www.yelp.com/biz/tu-lan-san-francisco\">Tu Lan\u003c/a>, which Boulware says is \"in the hellish Market/6th corridor. Excellent spring rolls and lemon beef salad, accompanied by random schizophrenics and cockroaches, and an 89-year-old man upstairs, carefully making the rolls by himself.\" When shopping for ingredients, Boulware checks out \u003ca href=\"http://www.yelp.com/biz/bombay-bazar-san-francisco\">Bombay Bazaar\u003c/a>, which is \"a great place to buy spices in bulk, even if you don’t know how to use them. Plus there’s the stacks of 1980s Bollywood VHS tapes. And the cardamom ice cream next door.\" Boulware’s guilty local food pleasure is \"The infamous heart-clogging Mission burrito, carnitas and super, of course, but only once in awhile. Gotta let the arteries recover.\" Note he would not share exactly where he gets his belly bombs.\u003c/p>\n\u003cp>Date night is an order-in affair, with \u003ca href=\"http://zantespizza.com/\">Zante’s\u003c/a> Indian pizza in the outer Mission. \"But get it delivered and order extra meat. Also their chicken korma is really great.\" This writer has spotted Boulware at Beretta/The Last Supper Club for weekend brunch. Boulware also is partial to \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, for \"Sunday jazz brunch buffet. What else do you need to know? Superb bloody Marys also.\" Cheers to that.\u003c/p>\n\u003cp> \u003cem>Mary Ladd has volunteered and done event work for Litquake, and has a husband who is on the Advisory Board.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photo Credit: Silke Tudor\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/JaneG-final500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/JaneG-final500.jpg\" alt=\"Jane Ganahl\" title=\"Jane Ganahl\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-17311\">\u003c/a>\u003cbr>\n\u003cem>Photo by Chris Hardy\u003c/em>\u003c/p>\n\u003cp>Half Moon Bay is home to writer Jane Ganahl, who has nearly three decades of journalism experience. Ganahl is also widely known for her hand in helping create one of the most successful lit events in the Bay Area. In 1999, she and Jack Boulware co-founded a literary festival called \u003ca href=\"http://litquake.org/\">Litquake\u003c/a> over beers at The Edinburgh Castle, in the Tenderloin. Today, Litquake has grown into the largest fest of its kind on the West Coast and will feature more than 500 authors during a nine day run that starts on October 1st. Programming includes local and international writers and poets, youth programs, and topics ranging from science, religion, surf lit, \"Hollywood Hell\", and the intriguingly titled Fairy Tale Noir.\u003c/p>\n\u003cp>\u003ca href=\"http://www.janeganahl.com/\">Ganahl\u003c/a> wrote the novelized memoir, \u003ca href=\"http://www.usatoday.com/life/books/reviews/2007-02-28-naked-on-the-page_x.htm\">\"Naked on the Page: the Misadventures of My Unmarried Midlife\"\u003c/a> (Viking), which Elle magazine described as \"[Ganahl's] dating escapades are daring and delicious, but also emotionally profound.\" She has also covered City Hall, pop culture for both the \u003ca href=\"http://www.sfgate.com/\">San Francisco Chronicle\u003c/a> and \u003ca href=\"http://www.sfexaminer.com/\">San Francisco Examiner\u003c/a> newspapers, and is currently a freelance writer who is considered an expert on the field of single life. She edited the 2009 anthology \u003ca href=\"http://www.amazon.com/Single-Woman-Certain-Age-Midlife-Romantic/dp/1930722583\">\"Single Woman of a Certain Age: Romantic Escapades, Empty Nests, Shifting Shapes… and Serene Independence\"\u003c/a> (New World Library), which featured writing from \u003ca href=\"http://www.joycemaynard.com/Joyce_Maynard/WELCOME.html\">Joyce Maynard\u003c/a>, Merrill Markoe, April Sinclair, Wendy Merrill, and others. A radio show is in the works, and the \"Naked\" book was optioned for a TV series. She grew up in the town of Woodside, and has lived in Half Moon Bay for years. Her picks for eating spots were shared via email interview.\u003c/p>\n\u003cp>In Half Moon Bay, Ganahl likes \u003ca href=\"http://www.chez-shea.com/\">Chez Shea\u003c/a>, for \"great regional ingredients and international dishes. Inexpensive. I love the hummus and vegetables.\" When the craving for sushi hits, she heads to \u003ca href=\"http://www.sushimainstreet.com/\">Sushi Main Street\u003c/a>, which boasts \"fabulous decor, reasonable prices. This place has become a destination spot for my friends from SF. Their Half Moon Bay roll (artichokes and avocado) is awesome.\" For drinks, Ganahl enjoys \u003ca href=\"http://www.sanbenitohouse.com/\">San Benito House\u003c/a>, which she describes as an \"old cowboy bar with comfy booths and good beer.\" As a busy freelance writer, Ganahl cheers \u003ca href=\"http://www.newleaf.com/retailer/store_templates/am_custom_page.asp?PageID=26&StoreID=J3QSSEQX5CS92J2000AKHMCCQJA05T39\">New Leaf Community Market\u003c/a> in Half Moon Bay. \"I shall say that my life was much improved by [New Leaf's] opening a couple of years ago. WOW -- fabulous organic and local foods, and a great deli and to-go bar. I'm so busy that the to-go bar has become a good friend. Their turkey meatloaf and risotto and butternut squash cakes are to die for.\" \u003c/p>\n\u003cp>Date night options make for some tough decisions for Ganahl, who says, it's a \"tie between \u003ca href=\"http://www.cetrella.com/\">Cetrella\u003c/a> for their weekend live jazz in their bar (I order their vegetable fritto misto, which is excellent), and an afternoon at \u003ca href=\"http://www.bachddsoc.org/\">Bach Dancing and Dynamite Society\u003c/a> in Miramar, also for jazz and a fabulous ocean view!\" For a guilty local food pleasure, Ganahl goes to an oldie but goodie: \"Sitting at the counter on weekend mornings for avocado benedict at \u003ca href=\"http://mainstgrillhmb.com/\">Main Street Grill\u003c/a> -- open for only breakfast and lunch. A plus is that the cook sings at top volume, often frightening the tourists.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Mary Ladd has volunteered and done event work for Litquake, and has a husband who is on the Advisory Board.\u003c/em> \u003c/p>\n\n",
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"excerpt": "In 1999 Jane Ganahl and Jack Boulware co-founded a literary festival called Litquake over beers at The Edinburgh Castle, in the Tenderloin. Today, Litquake has grown into the largest fest of its kind on the West Coast and will feature more than 500 authors during a nine day run that starts on October 1st. Her picks for eating spots were shared via email interview.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/JaneG-final500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/JaneG-final500.jpg\" alt=\"Jane Ganahl\" title=\"Jane Ganahl\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-17311\">\u003c/a>\u003cbr>\n\u003cem>Photo by Chris Hardy\u003c/em>\u003c/p>\n\u003cp>Half Moon Bay is home to writer Jane Ganahl, who has nearly three decades of journalism experience. Ganahl is also widely known for her hand in helping create one of the most successful lit events in the Bay Area. In 1999, she and Jack Boulware co-founded a literary festival called \u003ca href=\"http://litquake.org/\">Litquake\u003c/a> over beers at The Edinburgh Castle, in the Tenderloin. Today, Litquake has grown into the largest fest of its kind on the West Coast and will feature more than 500 authors during a nine day run that starts on October 1st. Programming includes local and international writers and poets, youth programs, and topics ranging from science, religion, surf lit, \"Hollywood Hell\", and the intriguingly titled Fairy Tale Noir.\u003c/p>\n\u003cp>\u003ca href=\"http://www.janeganahl.com/\">Ganahl\u003c/a> wrote the novelized memoir, \u003ca href=\"http://www.usatoday.com/life/books/reviews/2007-02-28-naked-on-the-page_x.htm\">\"Naked on the Page: the Misadventures of My Unmarried Midlife\"\u003c/a> (Viking), which Elle magazine described as \"[Ganahl's] dating escapades are daring and delicious, but also emotionally profound.\" She has also covered City Hall, pop culture for both the \u003ca href=\"http://www.sfgate.com/\">San Francisco Chronicle\u003c/a> and \u003ca href=\"http://www.sfexaminer.com/\">San Francisco Examiner\u003c/a> newspapers, and is currently a freelance writer who is considered an expert on the field of single life. She edited the 2009 anthology \u003ca href=\"http://www.amazon.com/Single-Woman-Certain-Age-Midlife-Romantic/dp/1930722583\">\"Single Woman of a Certain Age: Romantic Escapades, Empty Nests, Shifting Shapes… and Serene Independence\"\u003c/a> (New World Library), which featured writing from \u003ca href=\"http://www.joycemaynard.com/Joyce_Maynard/WELCOME.html\">Joyce Maynard\u003c/a>, Merrill Markoe, April Sinclair, Wendy Merrill, and others. A radio show is in the works, and the \"Naked\" book was optioned for a TV series. She grew up in the town of Woodside, and has lived in Half Moon Bay for years. Her picks for eating spots were shared via email interview.\u003c/p>\n\u003cp>In Half Moon Bay, Ganahl likes \u003ca href=\"http://www.chez-shea.com/\">Chez Shea\u003c/a>, for \"great regional ingredients and international dishes. Inexpensive. I love the hummus and vegetables.\" When the craving for sushi hits, she heads to \u003ca href=\"http://www.sushimainstreet.com/\">Sushi Main Street\u003c/a>, which boasts \"fabulous decor, reasonable prices. This place has become a destination spot for my friends from SF. Their Half Moon Bay roll (artichokes and avocado) is awesome.\" For drinks, Ganahl enjoys \u003ca href=\"http://www.sanbenitohouse.com/\">San Benito House\u003c/a>, which she describes as an \"old cowboy bar with comfy booths and good beer.\" As a busy freelance writer, Ganahl cheers \u003ca href=\"http://www.newleaf.com/retailer/store_templates/am_custom_page.asp?PageID=26&StoreID=J3QSSEQX5CS92J2000AKHMCCQJA05T39\">New Leaf Community Market\u003c/a> in Half Moon Bay. \"I shall say that my life was much improved by [New Leaf's] opening a couple of years ago. WOW -- fabulous organic and local foods, and a great deli and to-go bar. I'm so busy that the to-go bar has become a good friend. Their turkey meatloaf and risotto and butternut squash cakes are to die for.\" \u003c/p>\n\u003cp>Date night options make for some tough decisions for Ganahl, who says, it's a \"tie between \u003ca href=\"http://www.cetrella.com/\">Cetrella\u003c/a> for their weekend live jazz in their bar (I order their vegetable fritto misto, which is excellent), and an afternoon at \u003ca href=\"http://www.bachddsoc.org/\">Bach Dancing and Dynamite Society\u003c/a> in Miramar, also for jazz and a fabulous ocean view!\" For a guilty local food pleasure, Ganahl goes to an oldie but goodie: \"Sitting at the counter on weekend mornings for avocado benedict at \u003ca href=\"http://mainstgrillhmb.com/\">Main Street Grill\u003c/a> -- open for only breakfast and lunch. A plus is that the cook sings at top volume, often frightening the tourists.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Book Review: Tartine Bread",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/tartine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/tartine.jpg\" alt=\"Tartine Bread\" title=\"Tartine Bread\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-17258\">\u003c/a>\u003cbr>\n\u003cem>Tartine Bread Cookbook\u003c/em>\u003c/p>\n\u003cp>Living in San Francisco, you're bound to have a love/hate relationship with \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>. Love for all of the obvious reasons: most amazing morning bun, fabulous fruit tarts, and decadent chocolate desserts. Anything lemon. Almond croissants to rival Parisian patisseries. Strong coffee. So what's to hate? Weekend crowds and tourists--the fact that it's tough to squeeze in for that morning bun on a Sunday in any kind of sane manner.\u003c/p>\n\u003cp>Thankfully then, for weekend mornings when you can't muster the energy to elbow your way through the lines, we have the Tartine cookbooks (the first of which is aptly named \u003ca href=\"http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508\">Tartine\u003c/a>). Now I very rarely write to publishers directly asking for a review copy of a book, but I did for Tartine's newest cookbook, \u003ca href=\"http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413\">Tartine Bread\u003c/a>. I'd been awaiting its arrival ever since I heard that co-owner and bread master, Chad Robertson, was working on it. Chronicle Books was kind enough to send over a copy, and I stayed up and read it from cover to cover that evening. It's absolutely lovely. It's informative, it's inspiring, it's visually stunning. Chad gives you step-by-step instructions, guiding you (in pedestrian terminology) through the process of making his Basic Country Bread and \u003ca href=\"http://ericwolfinger.com/food/index.html\">Eric Wolfinger\u003c/a> (who used to bake bread at the bakery) walks you through each step with his almost tactile, moving photos. It is as I knew it would be: a very special book. \u003c/p>\n\u003cp>From the get-go, Chad knew that the photos would be a critical part of the book because \"traditional, intuitive bread making does not lend itself naturally to a written recipe.\" In addition to written instructions, someone needed to \u003cem>show \u003c/em>readers how to make the bread--Eric Wolfinger has succeeded ten times over. Of the visual nature of the book, Chad notes, \"Learning a craft is as much about copying as it is about understanding, as much visual as it is intellectual.\" From a quick glance at the cover of the book, you're already in Eric's world and as you flip to the first page, Chad takes your hand. You're now ready to bake bread. \u003c/p>\n\u003cp>The first 87 pages are devoted to a brief history of the bakery, the evolution of making and selling bread, and the detailed recipe for Chad's Basic Country Bread. In broad terms, he notes that \"the goal of making bread with a satisfying depth of flavor, a good crust, and a moist, supple crumb is a constant.\" In more specific terms, the recipe for the Country Bread begins with a natural yeast starter, often called sourdough, although Chad promotes using a \"younger\" leaven which gives the bread much more of a subtle flavor. He explains that the concept dates back to before the 1930's when French bakers would use natural leaven in their baked goods--before the days of commercial yeast. Now if you tend to be one of those bakers who feel yeasted breads are a big enough leap and can't imagine making your own leaven, heed Chad's words: \"The substantial gains in savor, keeping qualities, and versatile uses with the natural leaven justify the time it takes to build and care for one.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And he should know. Chad spent over two decades apprenticing with artisan bakers in France and in the United States, and experimented with his own ovens out in West Marin and in Mill Valley. In 2002, he moved to San Francisco with his wife (and other half at Tartine Bakery), Elizabeth Pruitt, to create the legend that is now Tartine Bakery. The rest is history. And readers get a glimpse into that history with each page of Tartine Bread. After Chad's basic bread recipe, the book branches off into interesting variations (olive bread, walnut bread, pizzas). And the last half delves into other recipes mainly using day-old breads such as French Onion Soup, Meatball Sandwiches, and Tartine's Baked French Toast. While I haven't yet had time to make Chad's Basic Country Bread, I wanted to dive right in, so I made the Panade using rustic bread I had lying around the house. \u003c/p>\n\u003cp>If you're not familiar with Panade, the headnotes for the recipe explain that it's a basic french preparation similar to the Spanish sopa seca, or \"dry soup.\" Or if you're familiar with the Italian ribollita--same thing. The foundation is always dry bread moistened with water or stock and any combination of vegetables, greens, and cheese you have on hand. While it sounds a lot like bread pudding, the recipe doesn't call for any eggs so it's actually best after setting and retaining its shape two or even three days after it's made. You slice it in wedges to serve and reheat it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Making-Panade.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Making-Panade.jpg\" alt=\"Making Panade\" title=\"Making Panade\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17257\">\u003c/a>\u003cbr>\n\u003cem>Making Panade from Tartine Bread\u003c/em>\u003c/p>\n\u003cp>The Panade recipe is straightforward and relatively quick to put together. I've reprinted it here with permission from Chad Robertson and the folks at Chronicle Books. At the end of the recipe, you'll find a few personal notes and words of advice for a successful panade. Next time I want to make it with Chad's bread--that is, if there are any day-old slices remaining. Which, somehow, I doubt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_6039.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_6039.jpg\" alt=\"Slice of Panade\" title=\"Slice of Panade\" width=\"500\" height=\"351\" class=\"alignnone size-full wp-image-17259\">\u003c/a>\u003cbr>\n\u003cem>Slice of Panade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Panade\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n2 leeks, white parts only, finely chopped\u003cbr>\n6 cups whole milk\u003cbr>\nsalt\u003cbr>\n4 slices day-old Basic Country Bread, cut about 1-inch thick\u003cbr>\n1 small butternut squash (about 1 pound), peeled, seeded, and cut into slices 1/4 inch thick\u003cbr>\n1 bunch black kale, stems removed\u003cbr>\n1 head cauliflower (about 1 1/2 pounds), trimmed and cut into 1/2 inch slices\u003cbr>\n1/2 pound fontina cheese, thinly slices\u003cbr>\nHeavy Cream (for reheating), optional\u003c/p>\n\u003cp>\u003cem>Method\u003c/em>\u003cbr>\nPreheat the oven to 375 F. Melt 1 tablespoon of the butter in a saucepan over medium heat. Add the leeks and saute until softened, about 5 minutes. Add 2 cups of the milk, the remaining 5 tablespoons butter, and 2 teaspoons salt. Bring to a boil and them remove from the heat. \u003c/p>\n\u003cp>Cover the bottom of a deep, heavy, 5-quart pot with 2 or more slices of the bread. Arrange the squash slices in an even layer on top of the bread and pour in 2 cups of the hot milk mixture. Top with remaining 2 bread slices and then with the kale. Arrange the cauliflower slices over the kale. Press the ingredients down to compact them if they don't quite fit in the pot.\u003c/p>\n\u003cp>Pour the remaining 4 cups milk mixture over the vegetables and bread. Stop adding the milk when the level is almost to the rim. Season with salt. Cover the pot with the lid or aluminum foil. Bake for 30 minutes. Uncover and arrange the cheese over the top. Cover, return to the oven, and bake until the liquid is absorbed and reduced, and the cheese has melted and browned, about 20 minutes. When the panade has cooled, it should appear dry. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve immediately or let cool and refrigerate for up to 3 days. To reheat, cut the panade into wedges and put on individual ovenproof plates. Pour 1/4 cup cream over the top of each wedge and bake for 15 to 20 minutes in an oven preheated to 375 F.\u003cbr>\n\u003cem>\u003cbr>\nServes 4-6\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nMy notes: I used a bit more bread than the recipe called for just to cover the width of my pan. I also found that the panade needed an extra 15 minutes in the oven and I ended up taking off the lid for the last 30 minutes. I found this helped the top crisp up nicely.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Megan Gordon shares her thoughts (and a recipe) on the stunning new cookbook, Tartine Bread. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/tartine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/tartine.jpg\" alt=\"Tartine Bread\" title=\"Tartine Bread\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-17258\">\u003c/a>\u003cbr>\n\u003cem>Tartine Bread Cookbook\u003c/em>\u003c/p>\n\u003cp>Living in San Francisco, you're bound to have a love/hate relationship with \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>. Love for all of the obvious reasons: most amazing morning bun, fabulous fruit tarts, and decadent chocolate desserts. Anything lemon. Almond croissants to rival Parisian patisseries. Strong coffee. So what's to hate? Weekend crowds and tourists--the fact that it's tough to squeeze in for that morning bun on a Sunday in any kind of sane manner.\u003c/p>\n\u003cp>Thankfully then, for weekend mornings when you can't muster the energy to elbow your way through the lines, we have the Tartine cookbooks (the first of which is aptly named \u003ca href=\"http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508\">Tartine\u003c/a>). Now I very rarely write to publishers directly asking for a review copy of a book, but I did for Tartine's newest cookbook, \u003ca href=\"http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413\">Tartine Bread\u003c/a>. I'd been awaiting its arrival ever since I heard that co-owner and bread master, Chad Robertson, was working on it. Chronicle Books was kind enough to send over a copy, and I stayed up and read it from cover to cover that evening. It's absolutely lovely. It's informative, it's inspiring, it's visually stunning. Chad gives you step-by-step instructions, guiding you (in pedestrian terminology) through the process of making his Basic Country Bread and \u003ca href=\"http://ericwolfinger.com/food/index.html\">Eric Wolfinger\u003c/a> (who used to bake bread at the bakery) walks you through each step with his almost tactile, moving photos. It is as I knew it would be: a very special book. \u003c/p>\n\u003cp>From the get-go, Chad knew that the photos would be a critical part of the book because \"traditional, intuitive bread making does not lend itself naturally to a written recipe.\" In addition to written instructions, someone needed to \u003cem>show \u003c/em>readers how to make the bread--Eric Wolfinger has succeeded ten times over. Of the visual nature of the book, Chad notes, \"Learning a craft is as much about copying as it is about understanding, as much visual as it is intellectual.\" From a quick glance at the cover of the book, you're already in Eric's world and as you flip to the first page, Chad takes your hand. You're now ready to bake bread. \u003c/p>\n\u003cp>The first 87 pages are devoted to a brief history of the bakery, the evolution of making and selling bread, and the detailed recipe for Chad's Basic Country Bread. In broad terms, he notes that \"the goal of making bread with a satisfying depth of flavor, a good crust, and a moist, supple crumb is a constant.\" In more specific terms, the recipe for the Country Bread begins with a natural yeast starter, often called sourdough, although Chad promotes using a \"younger\" leaven which gives the bread much more of a subtle flavor. He explains that the concept dates back to before the 1930's when French bakers would use natural leaven in their baked goods--before the days of commercial yeast. Now if you tend to be one of those bakers who feel yeasted breads are a big enough leap and can't imagine making your own leaven, heed Chad's words: \"The substantial gains in savor, keeping qualities, and versatile uses with the natural leaven justify the time it takes to build and care for one.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And he should know. Chad spent over two decades apprenticing with artisan bakers in France and in the United States, and experimented with his own ovens out in West Marin and in Mill Valley. In 2002, he moved to San Francisco with his wife (and other half at Tartine Bakery), Elizabeth Pruitt, to create the legend that is now Tartine Bakery. The rest is history. And readers get a glimpse into that history with each page of Tartine Bread. After Chad's basic bread recipe, the book branches off into interesting variations (olive bread, walnut bread, pizzas). And the last half delves into other recipes mainly using day-old breads such as French Onion Soup, Meatball Sandwiches, and Tartine's Baked French Toast. While I haven't yet had time to make Chad's Basic Country Bread, I wanted to dive right in, so I made the Panade using rustic bread I had lying around the house. \u003c/p>\n\u003cp>If you're not familiar with Panade, the headnotes for the recipe explain that it's a basic french preparation similar to the Spanish sopa seca, or \"dry soup.\" Or if you're familiar with the Italian ribollita--same thing. The foundation is always dry bread moistened with water or stock and any combination of vegetables, greens, and cheese you have on hand. While it sounds a lot like bread pudding, the recipe doesn't call for any eggs so it's actually best after setting and retaining its shape two or even three days after it's made. You slice it in wedges to serve and reheat it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Making-Panade.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Making-Panade.jpg\" alt=\"Making Panade\" title=\"Making Panade\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17257\">\u003c/a>\u003cbr>\n\u003cem>Making Panade from Tartine Bread\u003c/em>\u003c/p>\n\u003cp>The Panade recipe is straightforward and relatively quick to put together. I've reprinted it here with permission from Chad Robertson and the folks at Chronicle Books. At the end of the recipe, you'll find a few personal notes and words of advice for a successful panade. Next time I want to make it with Chad's bread--that is, if there are any day-old slices remaining. Which, somehow, I doubt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_6039.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_6039.jpg\" alt=\"Slice of Panade\" title=\"Slice of Panade\" width=\"500\" height=\"351\" class=\"alignnone size-full wp-image-17259\">\u003c/a>\u003cbr>\n\u003cem>Slice of Panade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Panade\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n2 leeks, white parts only, finely chopped\u003cbr>\n6 cups whole milk\u003cbr>\nsalt\u003cbr>\n4 slices day-old Basic Country Bread, cut about 1-inch thick\u003cbr>\n1 small butternut squash (about 1 pound), peeled, seeded, and cut into slices 1/4 inch thick\u003cbr>\n1 bunch black kale, stems removed\u003cbr>\n1 head cauliflower (about 1 1/2 pounds), trimmed and cut into 1/2 inch slices\u003cbr>\n1/2 pound fontina cheese, thinly slices\u003cbr>\nHeavy Cream (for reheating), optional\u003c/p>\n\u003cp>\u003cem>Method\u003c/em>\u003cbr>\nPreheat the oven to 375 F. Melt 1 tablespoon of the butter in a saucepan over medium heat. Add the leeks and saute until softened, about 5 minutes. Add 2 cups of the milk, the remaining 5 tablespoons butter, and 2 teaspoons salt. Bring to a boil and them remove from the heat. \u003c/p>\n\u003cp>Cover the bottom of a deep, heavy, 5-quart pot with 2 or more slices of the bread. Arrange the squash slices in an even layer on top of the bread and pour in 2 cups of the hot milk mixture. Top with remaining 2 bread slices and then with the kale. Arrange the cauliflower slices over the kale. Press the ingredients down to compact them if they don't quite fit in the pot.\u003c/p>\n\u003cp>Pour the remaining 4 cups milk mixture over the vegetables and bread. Stop adding the milk when the level is almost to the rim. Season with salt. Cover the pot with the lid or aluminum foil. Bake for 30 minutes. Uncover and arrange the cheese over the top. Cover, return to the oven, and bake until the liquid is absorbed and reduced, and the cheese has melted and browned, about 20 minutes. When the panade has cooled, it should appear dry. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve immediately or let cool and refrigerate for up to 3 days. To reheat, cut the panade into wedges and put on individual ovenproof plates. Pour 1/4 cup cream over the top of each wedge and bake for 15 to 20 minutes in an oven preheated to 375 F.\u003cbr>\n\u003cem>\u003cbr>\nServes 4-6\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nMy notes: I used a bit more bread than the recipe called for just to cover the width of my pan. I also found that the panade needed an extra 15 minutes in the oven and I ended up taking off the lid for the last 30 minutes. I found this helped the top crisp up nicely.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Secrets of a Curator: Omnivore Books' Celia Sack ",
"title": "Secrets of a Curator: Omnivore Books' Celia Sack ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/celia-omnivore.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/celia-omnivore.jpg\" alt=\"Celia Sack - Omnivore Books\" title=\"Celia Sack - Omnivore Books\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17107\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Celia Sack.\u003c/strong> Photo: Courtesy of Celia Sack\u003c/em>\u003c/p>\n\u003cp>The stock of new, antiquarian and collectible cookbooks at \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books\u003c/a> in Noe Valley is legendary, and the one of a kind store continues to be successful after opening in November 2008. One sweet touch is the blend of books coupled with fresh eggs for sale and occasional free apples from owner Celia Sack. Sack is often on duty at the store, where she offers friendly but knowledgeable advice based on her years as a book collector. Alice Waters cited the store as a culinary favorite in a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/03/scouting-alice-waters-bay-area-eats/\">Bay Area Bites interview\u003c/a>, and industry and home cooks flock to the store to stock up and attend in-store events ranging from \u003ca href=\"http://sf.funcheap.com/punch-contest-omnivore-books-food-noe-valley/\">punch contests\u003c/a> to edible art and a recent talk that included a Colorado whiskey tasting with Buzzio sausage. Sack also owns a pet store with her partner, \u003ca href=\"http://www.nytimes.com/2010/09/10/us/10bcomnivore.html?_r=1&scp=1&sq=celia%20sacks&st=cse\">Paula Harris\u003c/a>, and the two stores have a connecting passageway. The two live in Corona Heights. When she isn't working or testing recipes for her selections for Williams-Sonoma stores nationwide, or upcoming \"curated recipe keeper\" book with a working title of \u003cem>The Omnivore's Recipe Keeper\u003c/em>, Sack says she enjoys the following joints for shopping, eating, and drinking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/celia-paula.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/celia-paula.jpg\" alt=\"Celia Sack and Paula Harris\" title=\"Celia Sack and Paula Harris\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17109\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Celia Sack and Paula Harris.\u003c/strong> Photo: Courtesy of Celia Sack\u003c/em>\u003c/p>\n\u003cp>Sack and Harris had their first date fifteen years ago in the Haight at \u003ca href=\"http://www.kates-kitchensf.com/\">Kate's Kitchen.\u003c/a> \"We got slap happy, on a sugar high, and rolled into bed together,\" Sack says, adding confirmation that yes, we can quote her on that last part. The two share what Sack calls \"our secret thing\" from Mill Valley, which is a guilty pleasure: \u003ca href=\"http://www.yelp.com/biz/in-n-out-burger-mill-valley\">In-N-Out Burger\u003c/a> for double-doubles. They stop on their way to Tomales, where they have a home. \"We stop in on a Saturday night, after we are exhausted from work. Eat our double-doubles and watch all the clean scrubbed teenagers\" digging into their own fast food fare. Staying in Tomales is a way to rest and recharge on days off, and the \u003ca href=\"http://teaandcookies.blogspot.com/2010/03/omnivore-books-culinary-bookstore-san.html\">eggs\u003c/a> that Sack sells in the store are from there.\u003c/p>\n\u003cp>Petaluma is home to other favorites for the duo. \"We always go to \u003ca href=\"http://dempseys.com/\">Dempsey's\u003c/a>. Also, there's a tea place called the \u003ca href=\"http://www.tearoomcafe.com/\">Tea Room Café\u003c/a>. It's just so wonderful, and I’m going there with my sister soon.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For what she calls a \"calm grocery store experience\" with a \"fantastic liquor selection,\" Sack heads to \u003ca href=\"http://www.molliestones.com/location.php\">Mollie Stone's\u003c/a>, in the old Tower Market space in Twin Peaks. \"There are three shelves of spectacular bourbon,\" she says, and that the parking is easy. \"They have a parking lot in the back, that no one uses, or seems to know about.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah\u003c/a> on Clement Street is Sack's resource for Asian ingredients, in the Richmond District. \"It's a store that has space that is half fresh goods, like fish, meat and vegetables. The other half is full of dried goods, that are awesome.\"\u003c/p>\n\u003cp>Down the street on Clement, Sack likes to get \"the best pho in the city,\" at \u003ca href=\"http://www.yelp.com/biz/mais-vietnamese-restaurant-san-francisco\">Mai's Vietnamese Restaurant\u003c/a>, which tends to not be as crowded (ever) as the nearby Burma Superstar.\u003c/p>\n\u003cp>After work, Sack and Harris \"love to go to \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>, and sit at the counter.\" The cocktail drink of the day is something Sack says she always orders, along with a mix of the restaurant's appetizers. \"They change (the apps) a lot, and I prefer to eat any of their appetizers\" as a meal, says Sack. \u003c/p>\n\u003cp>\u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>, which is a few blocks away from Omnivore Books, is a go-to spot due to \"their pastas, which are all wonderful. The whole fish dish is really nice. They have an amazing Sardinian wine list.\" \u003c/p>\n\u003cp>Sack shares a secret for getting a table at the popular \u003ca href=\"http://www.gialina.com/\">Gialina Pizzeria\u003c/a>, in Glen Park. \"If you call ahead, they will put you on the list.\" Upon arrival, it's a pizza--the nettles with pancetta is a draw--and \"all the pizzas are awesome,\" adding that owner Sharon Adriana's strengths are her salads and cheesecake. Sack says the salads are so good that \"she should do a restaurant just around salads,\" a concept that could gain traction in the green-friendly Bay Area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Back at the shop, Omnivore is set to have a busy October, with a \u003ca href=\"http://www.omnivorebooks.com/events.html\">schedule\u003c/a> that Sacks calls \"so insane and great\" and definitely worth checking out. Diana Kennedy, Madhur Jaffrey, Rajat Parr & Jordan McKay, Michael Chiarello, Tyler Florence, Dorie Greenspan, Rene Redzepi, are among the highlights. \u003c/p>\n\n",
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"description": "he stock of new, antiquarian and collectible cookbooks at Omnivore Books in Noe Valley is legendary, and the one of a kind store continues to be successful after opening in November 2008. One sweet touch is the blend of books coupled with fresh eggs for sale and occasional free apples from owner Celia Sack. ",
"title": "Secrets of a Curator: Omnivore Books' Celia Sack | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/celia-omnivore.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/celia-omnivore.jpg\" alt=\"Celia Sack - Omnivore Books\" title=\"Celia Sack - Omnivore Books\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17107\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Celia Sack.\u003c/strong> Photo: Courtesy of Celia Sack\u003c/em>\u003c/p>\n\u003cp>The stock of new, antiquarian and collectible cookbooks at \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books\u003c/a> in Noe Valley is legendary, and the one of a kind store continues to be successful after opening in November 2008. One sweet touch is the blend of books coupled with fresh eggs for sale and occasional free apples from owner Celia Sack. Sack is often on duty at the store, where she offers friendly but knowledgeable advice based on her years as a book collector. Alice Waters cited the store as a culinary favorite in a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/03/scouting-alice-waters-bay-area-eats/\">Bay Area Bites interview\u003c/a>, and industry and home cooks flock to the store to stock up and attend in-store events ranging from \u003ca href=\"http://sf.funcheap.com/punch-contest-omnivore-books-food-noe-valley/\">punch contests\u003c/a> to edible art and a recent talk that included a Colorado whiskey tasting with Buzzio sausage. Sack also owns a pet store with her partner, \u003ca href=\"http://www.nytimes.com/2010/09/10/us/10bcomnivore.html?_r=1&scp=1&sq=celia%20sacks&st=cse\">Paula Harris\u003c/a>, and the two stores have a connecting passageway. The two live in Corona Heights. When she isn't working or testing recipes for her selections for Williams-Sonoma stores nationwide, or upcoming \"curated recipe keeper\" book with a working title of \u003cem>The Omnivore's Recipe Keeper\u003c/em>, Sack says she enjoys the following joints for shopping, eating, and drinking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/celia-paula.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/celia-paula.jpg\" alt=\"Celia Sack and Paula Harris\" title=\"Celia Sack and Paula Harris\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17109\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Celia Sack and Paula Harris.\u003c/strong> Photo: Courtesy of Celia Sack\u003c/em>\u003c/p>\n\u003cp>Sack and Harris had their first date fifteen years ago in the Haight at \u003ca href=\"http://www.kates-kitchensf.com/\">Kate's Kitchen.\u003c/a> \"We got slap happy, on a sugar high, and rolled into bed together,\" Sack says, adding confirmation that yes, we can quote her on that last part. The two share what Sack calls \"our secret thing\" from Mill Valley, which is a guilty pleasure: \u003ca href=\"http://www.yelp.com/biz/in-n-out-burger-mill-valley\">In-N-Out Burger\u003c/a> for double-doubles. They stop on their way to Tomales, where they have a home. \"We stop in on a Saturday night, after we are exhausted from work. Eat our double-doubles and watch all the clean scrubbed teenagers\" digging into their own fast food fare. Staying in Tomales is a way to rest and recharge on days off, and the \u003ca href=\"http://teaandcookies.blogspot.com/2010/03/omnivore-books-culinary-bookstore-san.html\">eggs\u003c/a> that Sack sells in the store are from there.\u003c/p>\n\u003cp>Petaluma is home to other favorites for the duo. \"We always go to \u003ca href=\"http://dempseys.com/\">Dempsey's\u003c/a>. Also, there's a tea place called the \u003ca href=\"http://www.tearoomcafe.com/\">Tea Room Café\u003c/a>. It's just so wonderful, and I’m going there with my sister soon.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For what she calls a \"calm grocery store experience\" with a \"fantastic liquor selection,\" Sack heads to \u003ca href=\"http://www.molliestones.com/location.php\">Mollie Stone's\u003c/a>, in the old Tower Market space in Twin Peaks. \"There are three shelves of spectacular bourbon,\" she says, and that the parking is easy. \"They have a parking lot in the back, that no one uses, or seems to know about.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah\u003c/a> on Clement Street is Sack's resource for Asian ingredients, in the Richmond District. \"It's a store that has space that is half fresh goods, like fish, meat and vegetables. The other half is full of dried goods, that are awesome.\"\u003c/p>\n\u003cp>Down the street on Clement, Sack likes to get \"the best pho in the city,\" at \u003ca href=\"http://www.yelp.com/biz/mais-vietnamese-restaurant-san-francisco\">Mai's Vietnamese Restaurant\u003c/a>, which tends to not be as crowded (ever) as the nearby Burma Superstar.\u003c/p>\n\u003cp>After work, Sack and Harris \"love to go to \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>, and sit at the counter.\" The cocktail drink of the day is something Sack says she always orders, along with a mix of the restaurant's appetizers. \"They change (the apps) a lot, and I prefer to eat any of their appetizers\" as a meal, says Sack. \u003c/p>\n\u003cp>\u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>, which is a few blocks away from Omnivore Books, is a go-to spot due to \"their pastas, which are all wonderful. The whole fish dish is really nice. They have an amazing Sardinian wine list.\" \u003c/p>\n\u003cp>Sack shares a secret for getting a table at the popular \u003ca href=\"http://www.gialina.com/\">Gialina Pizzeria\u003c/a>, in Glen Park. \"If you call ahead, they will put you on the list.\" Upon arrival, it's a pizza--the nettles with pancetta is a draw--and \"all the pizzas are awesome,\" adding that owner Sharon Adriana's strengths are her salads and cheesecake. Sack says the salads are so good that \"she should do a restaurant just around salads,\" a concept that could gain traction in the green-friendly Bay Area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Back at the shop, Omnivore is set to have a busy October, with a \u003ca href=\"http://www.omnivorebooks.com/events.html\">schedule\u003c/a> that Sacks calls \"so insane and great\" and definitely worth checking out. Diana Kennedy, Madhur Jaffrey, Rajat Parr & Jordan McKay, Michael Chiarello, Tyler Florence, Dorie Greenspan, Rene Redzepi, are among the highlights. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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