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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"disqusTitle": "Ten Top Food News Stories of 2010: Part One",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Food, glorious, food. It's that time of year people: \u003cstrong>Bay Area Bites\u003c/strong> brings you the best in food news for 2010.\u003c/p>\n\u003cp>In this \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/\">two-part package\u003c/a>, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.\u003c/p>\n\u003cp>Feel free to weigh in with your own edible highlights from the year that was. In no particular order:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eggs300.jpg\" alt=\"eggs\" title=\"eggs\" width=\"300\" height=\"199\" class=\"alignleft size-full wp-image-20743\">\u003cstrong>1. Food Safety\u003c/strong>\u003c/p>\n\u003cp>From previous years we've learned that what we eat can make us sick (tainted peanut butter, beef gone bad, and salmonella-laced spinach ring any bells?).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This year's food alerts: A massive \u003ca href=\"http://www.theatlantic.com/food/archive/2010/09/timeline-of-shame-decades-of-decoster-egg-factory-violations/63059/\">egg recall\u003c/a> and lingering questions about health risks associated with \u003ca href=\"http://www.time.com/time/nation/article/0,8599,1996569,00.html\">Gulf seafood\u003c/a>.\u003c/p>\n\u003cp>Thankfully, late in the year Congress passed the \u003ca href=\"http://www.nytimes.com/2010/12/01/health/policy/01food.html?_r=2&hp\">Food Safety Modernization Act\u003c/a> to protect consumers from food products hiding harmful poisons or pathogens like\u003cem> E. coli\u003c/em> and salmonella, a food policy coup that greatly strengthens the Food and Drug Administration's ability to keep unsafe food off supermarket shelves and restaurant plates by \u003ca href=\"http://civileats.com/2010/12/22/food-safety-bill-clears-final-hurdle-heads-to-presidents-desk/\">expanding the agency's recall abilities and access to records\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Bay Area-based media consultant \u003ca href=\"http://twitter.com/NaomiStarkman\">Naomi Starkman\u003c/a> kept the spotlight on potentially dangerous foods for sale in reports on \u003ca href=\"http://civileats.com/2010/12/07/new-tests-reinforce-concerns-about-mercury-in-tuna/\">Civil Eats\u003c/a> and \u003cem>\u003ca href=\"http://www.huffingtonpost.com/naomi-starkman/strawberry-show-down-no-m_b_583424.html\">Huffington Post\u003c/a>\u003c/em>, including a story about a \u003cem>Consumers' Report\u003c/em> study that found \u003ca href=\"http://www.huffingtonpost.com/naomi-starkman/packaged-salad-bacteria-s_b_445275.html\">packaged salad laden with fecal bacteria\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/diy-canning300.jpg\" alt=\"DIY - Canning\" title=\"DIY - Canning\" width=\"300\" height=\"193\" class=\"alignleft size-full wp-image-20749\">\u003cstrong>2. D.I.Y. Food\u003c/strong>\u003c/p>\n\u003cp>Age-old practices such as canning, jamming, foraging, fermenting, growing and gleaning are suddenly new (and cool) again. Chickens are the \u003cem>au courant\u003c/em> backyard animal of choice. And classes in the Domestic Arts all the rage.\u003c/p>\n\u003cp>\u003cem>The New York Times Magazine\u003c/em> traveled west to take \u003ca href=\"http://www.nytimes.com/slideshow/2010/10/10/magazine/food-groups.html\">pretty pictures of urban homesteaders\u003c/a> from the Bay Area, \u003cem>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/09/07/AR2010090702385.html\">The Washington Post\u003c/a>\u003c/em> chronicled the canning trend long strong here, and \u003cem>Vogue\u003c/em> got down and dirty with city farmer \u003ca href=\"http://ghosttownfarm.wordpress.com\">Novella Carpenter\u003c/a>, who donned a pink cardigan in a concession to fashion for a photo shoot with the stylish mag's scribe \u003ca href=\"http://bspoketailor.com/hamish-bowles-fitted-for-lumatwill-bike-attire/\">Hamish Bowles\u003c/a>. (Carpenter seemed to pop up everywhere last year, including on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">KQED\u003c/a>.)\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> In addition to Novella Carpenter's \u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a> in Oakland, the Bay Area D.I.Y. brigade created a kind of cottage industry, hawking their homemade wares at venues like \u003ca href=\"http://foragesf.com/market/\">SF Underground Market\u003c/a> (Underground Market \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">on BAB\u003c/a>) and \u003ca href=\"http://foragesf.com/sf-underground-market-2/east-bay-underground-market-vendors-109/\">East Bay Underground Market\u003c/a>, as well as the \u003ca href=\"http://popupgeneralstore.com/\">Pop-Up General Store\u003c/a>.\u003c/p>\n\u003cp>And they wrote about it too; notable D.I.Y. books this year included \u003ca href=\"http://bluechairfruit.com\">Rachel Saunders'\u003c/a> tome \u003cem>\u003ca href=\"http://cookbooks.andrewsmcmeel.com/?p=3453\">The Blue Chair Jam Cookbook\u003c/a>\u003c/em>, Napa forager \u003ca href=\"http://www.foodandwine.com/articles/foraging-the-next-locavore-fixation\">Connie Green\u003c/a>'s \u003cem>\u003ca href=\"http://booksellers.penguingroup.com/nf/Book/BookDisplay/0,,9780670022267,00.html\">The Wild Table\u003c/a>\u003c/em> (featured on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\">The California Report\u003c/a>), and \u003cem>\u003ca href=\"http://vanessabarrington.com/2010/08/diy-delicious-promo-video.html\">D.I.Y. Delicious\u003c/a>\u003c/em> by \u003ca href=\"http://lettuceeatkale.com/2010/vanessa-barrington-the-d-i-y-delicious-diva/\">Vanessa Barrington\u003c/a>. Online, San Francisco's \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean Timberlake\u003c/a> launched \u003ca href=\"http://punkdomestics.com\">Punk Domestics\u003c/a>, a curated space for D.I.Y.-driven cyber self-publishers.\u003c/p>\n\u003cp>Classes in baking, brewing, beekeeping, bottling, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/20/goat-curious-take-urban-goats-101-with-novella-carpenter/\">animal husbandry\u003c/a> and more were in high demand at venues like \u003ca href=\"http://18reasons.org\">18 Reasons\u003c/a>, \u003ca href=\"http://urbankitchensf.org/\">Urban Kitchen SF\u003c/a>, the \u003ca href=\"http://www.iuhoakland.com/\">Institute of Urban Homesteading\u003c/a>, and \u003ca href=\"http://www.biofueloasis.com/?page_id=7\">BioFuel Oasis\u003c/a>, a worker-owned cooperative begun by Carpenter and friends.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20752\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://kitchengardeners.org/white-house-kitchen-garden-campaign\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/obamas-farmers300.jpg\" alt=\"Obama Farmers. Photo collage by Roger Doiron at Eat The View\" title=\"Obama Farmers. Photo collage by Roger Doiron at Eat The View\" width=\"300\" height=\"331\" class=\"size-full wp-image-20752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Obama Farmers. Photo collage by Roger Doiron at Eat The View\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3. Food Politics\u003c/strong>\u003c/p>\n\u003cp>In an era of identity politics and culture wars, food fights join the fray. What you eat (and what you choose not to consume) speaks volumes about your political persuasions. First Lady Michelle Obama, dubbed America's foodie-in-chief by \u003cem>\u003ca href=\"http://www.theatlantic.com/food/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/\">The Atlantic\u003c/a>\u003c/em>, talked about ending obesity and increasing activity with her \u003ca href=\"http://www.letsmove.gov/\">Let's Move\u003c/a> initiative. She also championed growing food and farmers' markets -- and brought to her kitchen top chefs like \u003ca href=\"http://obamafoodorama.blogspot.com/2010/05/white-house-chef-sam-kass-will-be-on.html\">Sam Kass\u003c/a>. On the other hand, \u003ca href=\"http://rushlimbaugh.com/home/daily/site_110810/content/01125106.guest.html\">Rush Limbaugh \u003c/a>mounted a modern-day \u003ca href=\"http://en.wikipedia.org/wiki/Twinkie_defense\">Twinkie defense\u003c/a> (this time citing the fact that a man lost weight on a diet consisting mostly of the infamous junk food as evidence that all nutrition science is bogus). \u003ca href=\"http://www.theatlanticwire.com/opinions/view/opinion/In-War-Against-the-Obamas-Palin-Drops-Cookie-Bomb-5741\">Sarah Palin\u003c/a> showed up at a Pennsylvania school bearing cookies and \u003ca href=\"http://www.tvsquad.com/2010/12/20/sarah-palin-attacks-michelle-obamas-anti-obesity-campaign-then/\">dished up s'mores at a diner\u003c/a> in a \u003ca href=\"http://fullcomment.nationalpost.com/2010/12/23/sarah-palin-and-michelle-obama-face-off-over-the-right-to-be-fat/\">calculated countermove\u003c/a> to a Michelle Obama dessert comment. Professional rager \u003ca href=\"http://www.foxnews.com/on-air/glenn-beck/index.html\">Glenn Beck\u003c/a> even \u003ca href=\"http://blogs.suntimes.com/sweet/2010/09/glenn_beck_mocks_michelle_obam.html\">weighed in\u003c/a>. Sigh...\u003c/p>\n\u003cp>The task of putting the \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/11/26/AR2010112603494.html\">food wars in context\u003c/a> fell to ex-\u003cem>Washington Post\u003c/em> writer Jane Black, who has moved to Huntington, West Virginia with new husband editor Brent Cunningham to see what happens to the community's eating habits now that celebrity chef Jamie Oliver has skipped town.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Taking the happy out of Happy Meals: Outgoing SF Mayor Gavin Newsom vetoed a Board of Supervisors \u003ca href=\"http://articles.sfgate.com/2010-11-13/bay-area/24830064_1_toy-ban-toys-in-kids-meals-vetoes\">ban on plastic toys in fast-food meals\u003c/a>. But the \u003ca href=\"http://www.mercurynews.com/breaking-news/ci_16700620?nclick_check=1\">supes struck back\u003c/a>, ensuring that no child in the city will be tempted to eat junk food simply to get their hands on a cheap trinket that will likely break before you can say Big Mac.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20759\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jamie-oliver300.jpg\" alt=\"Jamie Oliver Food Revolution. Photo by Colleen Laffey\" title=\"Jamie Oliver Food Revolution. Photo by Colleen Laffey\" width=\"300\" height=\"225\" class=\"size-full wp-image-20759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver -- Food Revolution. Photo by Colleen Laffey\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>4. School Food\u003c/strong>\u003c/p>\n\u003cp>For the majority of schoolchildren around the country school lunch sucks. Big time.\u003c/p>\n\u003cp>But change is coming. This year, \u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Jamie Oliver\u003c/a> brought his \u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">Food Revolution\u003c/a> to the States, an anonymous teacher chronicled what she ate every day in her school cafeteria in her blog \u003ca href=\"http://fedupwithschoollunch.blogspot.com\">Fed Up With Lunch\u003c/a>, and President Obama signed into law the much-anticipated \u003ca href=\"http://www.whitehouse.gov/the-press-office/2010/12/13/president-obama-signs-healthy-hunger-free-kids-act-2010-law\">Healthy, Hunger-Free Kids Act of 2010\u003c/a>. The legislation bans some junk food, and gives a small, though historically significant, six-cent increase per child per lunch (the first such boost in the reimbursement rate in 30 years), and there may be \u003ca href=\"http://www.janeblack.net/extra-lunch-money-hidden-in-child-nutrition-bill/\">more lunch money tucked inside the bill to boot\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Veteran school food reformer \u003ca href=\"http://www.theatlantic.com/food/archive/2010/09/berkeleys-new-school-food-study-a-victory-for-alice-waters/63465\">Alice Waters\u003c/a> claimed victory for her \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a> model following the results of a study on Berkeley's \u003ca href=\"http://www.schoollunchinitiative.org/\">School Lunch Initiative\u003c/a> from \u003ca href=\"http://cwh.berkeley.edu/center/reports_briefs\">University of California at Berkeley researchers\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20746\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.facebook.com/ChairmanBao\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/streetfood300.jpg\" alt=\"street food - chairman bao truck in san francisco\" title=\"street food - chairman bao truck in san francisco\" width=\"300\" height=\"172\" class=\"size-full wp-image-20746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chairman Bao truck in San Francisco\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>5. Street Food\u003c/strong>\u003c/p>\n\u003cp>Fueled by \u003ca href=\"http://articles.sfgate.com/2010-07-01/business/21933225_1_twitter-and-facebook-mobile-food-food-vendors\">Twitter feeds\u003c/a>, gourmet grub on the go continued to attract a growing following around the country as food trucks hit the streets in increasingly more legitimate ways, boasting inspired names and bright colors, to wit \u003ca href=\"http://thebestwurst.com\">The Best Wurst\u003c/a> in Austin, \u003ca href=\"http://www.biggayicecreamtruck.com/about/\">Big Gay Ice Cream Truck\u003c/a> in New York City, and \u003ca href=\"http://www.facebook.com/ChairmanBao?v+app_6009294086\">Chairman Bao\u003c/a> in San Francisco.\u003c/p>\n\u003cp>Food trucks went a step further in size, too, with the introduction of \u003cem>bustaurants\u003c/em>, stripped former public transit buses reconfigured as a mobile kitchen, and, in some cases, even offering eat-in seating. In L.A. the double decker \u003ca href=\"http://worldfare.com\">Worldfare\u003c/a> dished up ethnic eats, while closer to home \u003ca href=\"http://eatletruc.com/index.html\">Le Truc\u003c/a> in San Francisco served up gastro-pub fare, and \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/04/diamond_lils_coming_out_party.php\">Diamond Lil \u003c/a>debuted to a small crowd and a camera crew.\u003c/p>\n\u003cp>Los Angeles officials announced it \u003ca href=\"http://articles.latimes.com/2010/nov/10/local/la-me-1111-food-trucks-m\">may regulate mobile carts\u003c/a>, a move that could see \u003ca href=\"http://www.nytimes.com/2010/10/12/us/12trucks.html?ref=foodsafety\">other cities follow suit\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> With mild-mannered accountant \u003ca href=\"http://sf.eater.com/archives/2010/10/20/off_the_grids_matt_cohen_talks_street_food_the_underrated_illegal_and_unreleased.php\">Matt Cohen\u003c/a> at the helm, the mobile food fest \u003ca href=\"http://offthegridsf.com\">Off the Grid\u003c/a> launched in Fort Mason and sprouted several neighborhood locations, including Golden Gate Park, McCoppin Hub, Civic Center, and UN Plaza. Officials in San Francisco \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/12/the_year_in_food_street_food_g.php\">passed reforms\u003c/a> making it easier and cheaper for mobile vendors to serve street eats, while in the East Bay the city of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/is_emeryville_poised_to_kill_i.php\">Emeryville saw pushback\u003c/a> from local brick-and-mortar businesses and \u003ca href=\"http://www.berkeleyside.com/2010/10/18/17532\">Berkeley residents bemoaned\u003c/a> missing out on most of the mobile food fun (for now).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Check BAB tomorrow for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/\">rest of the best of 2010 food news\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Food, glorious, food. It's that time of year people: \u003cstrong>Bay Area Bites\u003c/strong> brings you the best in food news for 2010.\r\n\r\nIn this two-part package, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.\r\n\r\nFeel free to weigh in with your own edible highlights from the year that was.",
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"description": "Food, glorious, food. It's that time of year people: Bay Area Bites brings you the best in food news for 2010.\r\n\r\nIn this two-part package, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.\r\n\r\nFeel free to weigh in with your own edible highlights from the year that was.",
"title": "Ten Top Food News Stories of 2010: Part One | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Food, glorious, food. It's that time of year people: \u003cstrong>Bay Area Bites\u003c/strong> brings you the best in food news for 2010.\u003c/p>\n\u003cp>In this \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/\">two-part package\u003c/a>, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.\u003c/p>\n\u003cp>Feel free to weigh in with your own edible highlights from the year that was. In no particular order:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eggs300.jpg\" alt=\"eggs\" title=\"eggs\" width=\"300\" height=\"199\" class=\"alignleft size-full wp-image-20743\">\u003cstrong>1. Food Safety\u003c/strong>\u003c/p>\n\u003cp>From previous years we've learned that what we eat can make us sick (tainted peanut butter, beef gone bad, and salmonella-laced spinach ring any bells?).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This year's food alerts: A massive \u003ca href=\"http://www.theatlantic.com/food/archive/2010/09/timeline-of-shame-decades-of-decoster-egg-factory-violations/63059/\">egg recall\u003c/a> and lingering questions about health risks associated with \u003ca href=\"http://www.time.com/time/nation/article/0,8599,1996569,00.html\">Gulf seafood\u003c/a>.\u003c/p>\n\u003cp>Thankfully, late in the year Congress passed the \u003ca href=\"http://www.nytimes.com/2010/12/01/health/policy/01food.html?_r=2&hp\">Food Safety Modernization Act\u003c/a> to protect consumers from food products hiding harmful poisons or pathogens like\u003cem> E. coli\u003c/em> and salmonella, a food policy coup that greatly strengthens the Food and Drug Administration's ability to keep unsafe food off supermarket shelves and restaurant plates by \u003ca href=\"http://civileats.com/2010/12/22/food-safety-bill-clears-final-hurdle-heads-to-presidents-desk/\">expanding the agency's recall abilities and access to records\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Bay Area-based media consultant \u003ca href=\"http://twitter.com/NaomiStarkman\">Naomi Starkman\u003c/a> kept the spotlight on potentially dangerous foods for sale in reports on \u003ca href=\"http://civileats.com/2010/12/07/new-tests-reinforce-concerns-about-mercury-in-tuna/\">Civil Eats\u003c/a> and \u003cem>\u003ca href=\"http://www.huffingtonpost.com/naomi-starkman/strawberry-show-down-no-m_b_583424.html\">Huffington Post\u003c/a>\u003c/em>, including a story about a \u003cem>Consumers' Report\u003c/em> study that found \u003ca href=\"http://www.huffingtonpost.com/naomi-starkman/packaged-salad-bacteria-s_b_445275.html\">packaged salad laden with fecal bacteria\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/diy-canning300.jpg\" alt=\"DIY - Canning\" title=\"DIY - Canning\" width=\"300\" height=\"193\" class=\"alignleft size-full wp-image-20749\">\u003cstrong>2. D.I.Y. Food\u003c/strong>\u003c/p>\n\u003cp>Age-old practices such as canning, jamming, foraging, fermenting, growing and gleaning are suddenly new (and cool) again. Chickens are the \u003cem>au courant\u003c/em> backyard animal of choice. And classes in the Domestic Arts all the rage.\u003c/p>\n\u003cp>\u003cem>The New York Times Magazine\u003c/em> traveled west to take \u003ca href=\"http://www.nytimes.com/slideshow/2010/10/10/magazine/food-groups.html\">pretty pictures of urban homesteaders\u003c/a> from the Bay Area, \u003cem>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/09/07/AR2010090702385.html\">The Washington Post\u003c/a>\u003c/em> chronicled the canning trend long strong here, and \u003cem>Vogue\u003c/em> got down and dirty with city farmer \u003ca href=\"http://ghosttownfarm.wordpress.com\">Novella Carpenter\u003c/a>, who donned a pink cardigan in a concession to fashion for a photo shoot with the stylish mag's scribe \u003ca href=\"http://bspoketailor.com/hamish-bowles-fitted-for-lumatwill-bike-attire/\">Hamish Bowles\u003c/a>. (Carpenter seemed to pop up everywhere last year, including on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">KQED\u003c/a>.)\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> In addition to Novella Carpenter's \u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a> in Oakland, the Bay Area D.I.Y. brigade created a kind of cottage industry, hawking their homemade wares at venues like \u003ca href=\"http://foragesf.com/market/\">SF Underground Market\u003c/a> (Underground Market \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">on BAB\u003c/a>) and \u003ca href=\"http://foragesf.com/sf-underground-market-2/east-bay-underground-market-vendors-109/\">East Bay Underground Market\u003c/a>, as well as the \u003ca href=\"http://popupgeneralstore.com/\">Pop-Up General Store\u003c/a>.\u003c/p>\n\u003cp>And they wrote about it too; notable D.I.Y. books this year included \u003ca href=\"http://bluechairfruit.com\">Rachel Saunders'\u003c/a> tome \u003cem>\u003ca href=\"http://cookbooks.andrewsmcmeel.com/?p=3453\">The Blue Chair Jam Cookbook\u003c/a>\u003c/em>, Napa forager \u003ca href=\"http://www.foodandwine.com/articles/foraging-the-next-locavore-fixation\">Connie Green\u003c/a>'s \u003cem>\u003ca href=\"http://booksellers.penguingroup.com/nf/Book/BookDisplay/0,,9780670022267,00.html\">The Wild Table\u003c/a>\u003c/em> (featured on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\">The California Report\u003c/a>), and \u003cem>\u003ca href=\"http://vanessabarrington.com/2010/08/diy-delicious-promo-video.html\">D.I.Y. Delicious\u003c/a>\u003c/em> by \u003ca href=\"http://lettuceeatkale.com/2010/vanessa-barrington-the-d-i-y-delicious-diva/\">Vanessa Barrington\u003c/a>. Online, San Francisco's \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean Timberlake\u003c/a> launched \u003ca href=\"http://punkdomestics.com\">Punk Domestics\u003c/a>, a curated space for D.I.Y.-driven cyber self-publishers.\u003c/p>\n\u003cp>Classes in baking, brewing, beekeeping, bottling, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/20/goat-curious-take-urban-goats-101-with-novella-carpenter/\">animal husbandry\u003c/a> and more were in high demand at venues like \u003ca href=\"http://18reasons.org\">18 Reasons\u003c/a>, \u003ca href=\"http://urbankitchensf.org/\">Urban Kitchen SF\u003c/a>, the \u003ca href=\"http://www.iuhoakland.com/\">Institute of Urban Homesteading\u003c/a>, and \u003ca href=\"http://www.biofueloasis.com/?page_id=7\">BioFuel Oasis\u003c/a>, a worker-owned cooperative begun by Carpenter and friends.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20752\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://kitchengardeners.org/white-house-kitchen-garden-campaign\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/obamas-farmers300.jpg\" alt=\"Obama Farmers. Photo collage by Roger Doiron at Eat The View\" title=\"Obama Farmers. Photo collage by Roger Doiron at Eat The View\" width=\"300\" height=\"331\" class=\"size-full wp-image-20752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Obama Farmers. Photo collage by Roger Doiron at Eat The View\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3. Food Politics\u003c/strong>\u003c/p>\n\u003cp>In an era of identity politics and culture wars, food fights join the fray. What you eat (and what you choose not to consume) speaks volumes about your political persuasions. First Lady Michelle Obama, dubbed America's foodie-in-chief by \u003cem>\u003ca href=\"http://www.theatlantic.com/food/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/\">The Atlantic\u003c/a>\u003c/em>, talked about ending obesity and increasing activity with her \u003ca href=\"http://www.letsmove.gov/\">Let's Move\u003c/a> initiative. She also championed growing food and farmers' markets -- and brought to her kitchen top chefs like \u003ca href=\"http://obamafoodorama.blogspot.com/2010/05/white-house-chef-sam-kass-will-be-on.html\">Sam Kass\u003c/a>. On the other hand, \u003ca href=\"http://rushlimbaugh.com/home/daily/site_110810/content/01125106.guest.html\">Rush Limbaugh \u003c/a>mounted a modern-day \u003ca href=\"http://en.wikipedia.org/wiki/Twinkie_defense\">Twinkie defense\u003c/a> (this time citing the fact that a man lost weight on a diet consisting mostly of the infamous junk food as evidence that all nutrition science is bogus). \u003ca href=\"http://www.theatlanticwire.com/opinions/view/opinion/In-War-Against-the-Obamas-Palin-Drops-Cookie-Bomb-5741\">Sarah Palin\u003c/a> showed up at a Pennsylvania school bearing cookies and \u003ca href=\"http://www.tvsquad.com/2010/12/20/sarah-palin-attacks-michelle-obamas-anti-obesity-campaign-then/\">dished up s'mores at a diner\u003c/a> in a \u003ca href=\"http://fullcomment.nationalpost.com/2010/12/23/sarah-palin-and-michelle-obama-face-off-over-the-right-to-be-fat/\">calculated countermove\u003c/a> to a Michelle Obama dessert comment. Professional rager \u003ca href=\"http://www.foxnews.com/on-air/glenn-beck/index.html\">Glenn Beck\u003c/a> even \u003ca href=\"http://blogs.suntimes.com/sweet/2010/09/glenn_beck_mocks_michelle_obam.html\">weighed in\u003c/a>. Sigh...\u003c/p>\n\u003cp>The task of putting the \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/11/26/AR2010112603494.html\">food wars in context\u003c/a> fell to ex-\u003cem>Washington Post\u003c/em> writer Jane Black, who has moved to Huntington, West Virginia with new husband editor Brent Cunningham to see what happens to the community's eating habits now that celebrity chef Jamie Oliver has skipped town.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Taking the happy out of Happy Meals: Outgoing SF Mayor Gavin Newsom vetoed a Board of Supervisors \u003ca href=\"http://articles.sfgate.com/2010-11-13/bay-area/24830064_1_toy-ban-toys-in-kids-meals-vetoes\">ban on plastic toys in fast-food meals\u003c/a>. But the \u003ca href=\"http://www.mercurynews.com/breaking-news/ci_16700620?nclick_check=1\">supes struck back\u003c/a>, ensuring that no child in the city will be tempted to eat junk food simply to get their hands on a cheap trinket that will likely break before you can say Big Mac.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20759\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jamie-oliver300.jpg\" alt=\"Jamie Oliver Food Revolution. Photo by Colleen Laffey\" title=\"Jamie Oliver Food Revolution. Photo by Colleen Laffey\" width=\"300\" height=\"225\" class=\"size-full wp-image-20759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver -- Food Revolution. Photo by Colleen Laffey\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>4. School Food\u003c/strong>\u003c/p>\n\u003cp>For the majority of schoolchildren around the country school lunch sucks. Big time.\u003c/p>\n\u003cp>But change is coming. This year, \u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Jamie Oliver\u003c/a> brought his \u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">Food Revolution\u003c/a> to the States, an anonymous teacher chronicled what she ate every day in her school cafeteria in her blog \u003ca href=\"http://fedupwithschoollunch.blogspot.com\">Fed Up With Lunch\u003c/a>, and President Obama signed into law the much-anticipated \u003ca href=\"http://www.whitehouse.gov/the-press-office/2010/12/13/president-obama-signs-healthy-hunger-free-kids-act-2010-law\">Healthy, Hunger-Free Kids Act of 2010\u003c/a>. The legislation bans some junk food, and gives a small, though historically significant, six-cent increase per child per lunch (the first such boost in the reimbursement rate in 30 years), and there may be \u003ca href=\"http://www.janeblack.net/extra-lunch-money-hidden-in-child-nutrition-bill/\">more lunch money tucked inside the bill to boot\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Veteran school food reformer \u003ca href=\"http://www.theatlantic.com/food/archive/2010/09/berkeleys-new-school-food-study-a-victory-for-alice-waters/63465\">Alice Waters\u003c/a> claimed victory for her \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a> model following the results of a study on Berkeley's \u003ca href=\"http://www.schoollunchinitiative.org/\">School Lunch Initiative\u003c/a> from \u003ca href=\"http://cwh.berkeley.edu/center/reports_briefs\">University of California at Berkeley researchers\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20746\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.facebook.com/ChairmanBao\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/streetfood300.jpg\" alt=\"street food - chairman bao truck in san francisco\" title=\"street food - chairman bao truck in san francisco\" width=\"300\" height=\"172\" class=\"size-full wp-image-20746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chairman Bao truck in San Francisco\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>5. Street Food\u003c/strong>\u003c/p>\n\u003cp>Fueled by \u003ca href=\"http://articles.sfgate.com/2010-07-01/business/21933225_1_twitter-and-facebook-mobile-food-food-vendors\">Twitter feeds\u003c/a>, gourmet grub on the go continued to attract a growing following around the country as food trucks hit the streets in increasingly more legitimate ways, boasting inspired names and bright colors, to wit \u003ca href=\"http://thebestwurst.com\">The Best Wurst\u003c/a> in Austin, \u003ca href=\"http://www.biggayicecreamtruck.com/about/\">Big Gay Ice Cream Truck\u003c/a> in New York City, and \u003ca href=\"http://www.facebook.com/ChairmanBao?v+app_6009294086\">Chairman Bao\u003c/a> in San Francisco.\u003c/p>\n\u003cp>Food trucks went a step further in size, too, with the introduction of \u003cem>bustaurants\u003c/em>, stripped former public transit buses reconfigured as a mobile kitchen, and, in some cases, even offering eat-in seating. In L.A. the double decker \u003ca href=\"http://worldfare.com\">Worldfare\u003c/a> dished up ethnic eats, while closer to home \u003ca href=\"http://eatletruc.com/index.html\">Le Truc\u003c/a> in San Francisco served up gastro-pub fare, and \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/04/diamond_lils_coming_out_party.php\">Diamond Lil \u003c/a>debuted to a small crowd and a camera crew.\u003c/p>\n\u003cp>Los Angeles officials announced it \u003ca href=\"http://articles.latimes.com/2010/nov/10/local/la-me-1111-food-trucks-m\">may regulate mobile carts\u003c/a>, a move that could see \u003ca href=\"http://www.nytimes.com/2010/10/12/us/12trucks.html?ref=foodsafety\">other cities follow suit\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> With mild-mannered accountant \u003ca href=\"http://sf.eater.com/archives/2010/10/20/off_the_grids_matt_cohen_talks_street_food_the_underrated_illegal_and_unreleased.php\">Matt Cohen\u003c/a> at the helm, the mobile food fest \u003ca href=\"http://offthegridsf.com\">Off the Grid\u003c/a> launched in Fort Mason and sprouted several neighborhood locations, including Golden Gate Park, McCoppin Hub, Civic Center, and UN Plaza. Officials in San Francisco \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/12/the_year_in_food_street_food_g.php\">passed reforms\u003c/a> making it easier and cheaper for mobile vendors to serve street eats, while in the East Bay the city of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/is_emeryville_poised_to_kill_i.php\">Emeryville saw pushback\u003c/a> from local brick-and-mortar businesses and \u003ca href=\"http://www.berkeleyside.com/2010/10/18/17532\">Berkeley residents bemoaned\u003c/a> missing out on most of the mobile food fun (for now).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Check BAB tomorrow for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/\">rest of the best of 2010 food news\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Review and Recipe: Williams-Sonoma Cooking at Home ",
"title": "Review and Recipe: Williams-Sonoma Cooking at Home ",
"headTitle": "Bay Area Bites | KQED Food",
"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",
"headTitle": "Bay Area Bites | KQED Food",
"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": "SF Food Wars: The Essential New York Times Cookbook Brunch",
"title": "SF Food Wars: The Essential New York Times Cookbook Brunch",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-20.jpg\" alt=\"SF Food Wars_Richie Nakano, Hapa Ramen \" title=\"SF Food Wars_Richie Nakano, Hapa Ramen \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18420\">\u003c/a>\u003cbr>\n\u003cem>Richie Nakano (Hapa Ramen) plating Ricotta Crostini with Butternut Squash\u003c/em>\u003c/p>\n\u003cp>What was that warm tingling sensation glowing from the back of my throat? Was it my imagination, or did my pulse just quicken a touch? I retraced my steps to \u003cstrong>Richie Nakano\u003c/strong> (\u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>) and shot him a quizzical look. \"You felt it, huh?\" he said, reading my mind. Yes, Richie. I felt it. What did I just eat?\u003c/p>\n\u003cp>Oh you know, your standard crostini, spiked with nicotine. Nakano's dish started out innocent enough: toasted slices of crusty bread topped with fresh \u003ca href=\"http://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> \u003cstrong>ricotta\u003c/strong> made that morning, and \u003cstrong>butternut squash\u003c/strong> seasoned with thyme and oregano. Here's where it gets interesting. He roasted the squash over \u003cstrong>tobacco leaves\u003c/strong>. Sourced from \u003ca href=\"http://www.happyquailfarms.com/\">Happy Quail Farms\u003c/a>, the leaves are typically used to wrap cigars. Used for cooking…the result is an interesting, sweet, smoky flavor, with some interesting physical reactions. Nakano made sure not to put too much of the butternut squash on each crostini (and don't worry, this was a 21+ event). He did warn that if trying this innovative method at home and you're tasting a lot as you cook, be careful that your heart doesn't explode.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-7.jpg\" alt=\"Amanda Hesser\" title=\"Amanda Hesser\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18419\">\u003c/a>\u003cbr>\n\u003cem>Amanda Hesser, author of The Essential New York Times Cookbook (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Hapa Ramen was just one of the 11 restaurants who participated in Sunday's \u003ca href=\"http://sffoodwars.com/nyt/\">SF Food Wars: Ultimate Potluck Cocktail Brunch\u003c/a> edition with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/07/interview-with-amanda-hesser-the-essential-new-york-times-cookbook/\">Amanda Hesser\u003c/a>. The sold-out event was the official West coast launch party for \u003cem>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393061035/kqedorg-20\">The Essential New York Times Cookbook\u003c/a>\u003c/em>. Hesser spent six years cooking her way through the \u003cem>New York Times's\u003c/em> recipe archive, testing more than 1,400 recipes from across a 150-year period. For the potluck brunch, each local chef prepared a \u003ca href=\"http://www.flickr.com/photos/sffoodwars/5147208310/lightbox/\">dish\u003c/a> inspired by recipes from the cookbook. Here are a few highlights:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-5.jpg\" alt=\"Beet Tzatzkiki & Smoked Trout Lettuce Cups_Starbelly\" title=\"Beet Tzatzkiki & Smoked Trout Lettuce Cups_Starbelly\" width=\"500\" height=\"259\" class=\"alignnone size-full wp-image-18418\">\u003c/a>\u003cbr>\n\u003cem>Beet Tzatzkiki & Smoked Trout Lettuce Cups by Adam Timney, Starbelly (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>This impossibly pink \u003cstrong>Beet Tzatzkiki\u003c/strong> \u003cem>(page 89)\u003c/em> from \u003cstrong>Adam Timney\u003c/strong> at \u003ca href=\"http://starbellysf.com/\">Starbelly\u003c/a> was just what we needed on this rainy gray afternoon. Made with thick, creamy, Greek-style yogurt, the beet dip was sweet and tangy, and served with a spoonful of smoked trout and a little mint in a crispy lettuce cup. This was one light, refreshing, and well-balanced bite. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/eggs.jpg\" alt=\"Poached Eggs_Aziza\" title=\"Poached Eggs_Aziza\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-18421\">\u003c/a>\u003cbr>\n\u003cem>Poached Eggs by Mourad Lahlou & Louis Maldonado, Aziza (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> outdid itself with three solid dishes from \u003cstrong>Mourad Lahlou\u003c/strong>, \u003cstrong>Louis Maldonado\u003c/strong>, and \u003cstrong>Melissa Chou\u003c/strong>. Their take on \u003cstrong>Poached Eggs with Date-Chorizo Paste\u003c/strong> \u003cem>(page 636)\u003c/em> was beautifully presented in an eggshell. Composed of a soft-poached egg layered with a date-chorizo mixture and topped with some creamy crème fraiche foam, the flavors had the familiar feel of a hearty \u003cem>huevos rancheros\u003c/em> brunch even though the aesthetic was more refined. I especially loved the play between the spicy, meaty chorizo and the molasses-like pureed dates. Rather than accenting the dish with truffle oil, as recommended in the original recipe, the chefs bumped up the flavor with a pop of citrus zest in the filling and tied it all together with the soft, airy creaminess of the crème fraiche. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-1_marc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-1_marc.jpg\" alt=\"Joyce Goldstein's Pickled Salmon_Aziza\" title=\"Joyce Goldstein's Pickled Salmon_Aziza\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18416\">\u003c/a>\u003cbr>\n\u003cem>Joyce Goldstein's Pickled Salmon by Mourad Lahlou & Louis Maldonado, Aziza (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Joyce Goldstein's Pickled Salmon\u003c/strong> \u003cem>(page 404)\u003c/em> was presented in pretty hors d'oeuvre form with the pickled salmon served in a mousse-like consistency accompanied by delicately sliced cucumbers and pickled onions over dainty squares of pumpernickel. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-2_marc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-2_marc.jpg\" alt=\"Banana Cream Pie_Aziza\" title=\"Banana Cream Pie_Aziza\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18417\">\u003c/a>\u003cbr>\n\u003cem>Banana Cream Pie by Melissa Chou, Aziza (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>I adored pastry chef \u003cstrong>Melissa Chou's\u003c/strong> sophisticated take on \u003cstrong>Banana Cream Pie\u003c/strong> \u003cem>(page 863)\u003c/em>. It started with a buttery, flaky pie crust round, topped with vanilla-specked cream, slices of banana, and a sprinkling of oatmeal crisp. A garnish of some dark chocolate and mocha cream was the perfect addition that graduated this dessert from finishing school. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Unlike other SF Food Wars, this event was a non-competitive tasting event so no one officially took home the crown. As far as I'm concerned though, after eating my way through these creative dishes, I'm the real winner.\u003c/p>\n\n",
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"excerpt": "Highlights from SF Food Wars: Ultimate Potluck Cocktail Brunch with Amanda Hesser (a.k.a. the official West coast launch party for The Essential New York Times Cookbook)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-20.jpg\" alt=\"SF Food Wars_Richie Nakano, Hapa Ramen \" title=\"SF Food Wars_Richie Nakano, Hapa Ramen \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18420\">\u003c/a>\u003cbr>\n\u003cem>Richie Nakano (Hapa Ramen) plating Ricotta Crostini with Butternut Squash\u003c/em>\u003c/p>\n\u003cp>What was that warm tingling sensation glowing from the back of my throat? Was it my imagination, or did my pulse just quicken a touch? I retraced my steps to \u003cstrong>Richie Nakano\u003c/strong> (\u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>) and shot him a quizzical look. \"You felt it, huh?\" he said, reading my mind. Yes, Richie. I felt it. What did I just eat?\u003c/p>\n\u003cp>Oh you know, your standard crostini, spiked with nicotine. Nakano's dish started out innocent enough: toasted slices of crusty bread topped with fresh \u003ca href=\"http://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> \u003cstrong>ricotta\u003c/strong> made that morning, and \u003cstrong>butternut squash\u003c/strong> seasoned with thyme and oregano. Here's where it gets interesting. He roasted the squash over \u003cstrong>tobacco leaves\u003c/strong>. Sourced from \u003ca href=\"http://www.happyquailfarms.com/\">Happy Quail Farms\u003c/a>, the leaves are typically used to wrap cigars. Used for cooking…the result is an interesting, sweet, smoky flavor, with some interesting physical reactions. Nakano made sure not to put too much of the butternut squash on each crostini (and don't worry, this was a 21+ event). He did warn that if trying this innovative method at home and you're tasting a lot as you cook, be careful that your heart doesn't explode.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-7.jpg\" alt=\"Amanda Hesser\" title=\"Amanda Hesser\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18419\">\u003c/a>\u003cbr>\n\u003cem>Amanda Hesser, author of The Essential New York Times Cookbook (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Hapa Ramen was just one of the 11 restaurants who participated in Sunday's \u003ca href=\"http://sffoodwars.com/nyt/\">SF Food Wars: Ultimate Potluck Cocktail Brunch\u003c/a> edition with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/07/interview-with-amanda-hesser-the-essential-new-york-times-cookbook/\">Amanda Hesser\u003c/a>. The sold-out event was the official West coast launch party for \u003cem>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393061035/kqedorg-20\">The Essential New York Times Cookbook\u003c/a>\u003c/em>. Hesser spent six years cooking her way through the \u003cem>New York Times's\u003c/em> recipe archive, testing more than 1,400 recipes from across a 150-year period. For the potluck brunch, each local chef prepared a \u003ca href=\"http://www.flickr.com/photos/sffoodwars/5147208310/lightbox/\">dish\u003c/a> inspired by recipes from the cookbook. Here are a few highlights:\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/24/2010/11/2010_10_sffoodwars-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-5.jpg\" alt=\"Beet Tzatzkiki & Smoked Trout Lettuce Cups_Starbelly\" title=\"Beet Tzatzkiki & Smoked Trout Lettuce Cups_Starbelly\" width=\"500\" height=\"259\" class=\"alignnone size-full wp-image-18418\">\u003c/a>\u003cbr>\n\u003cem>Beet Tzatzkiki & Smoked Trout Lettuce Cups by Adam Timney, Starbelly (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>This impossibly pink \u003cstrong>Beet Tzatzkiki\u003c/strong> \u003cem>(page 89)\u003c/em> from \u003cstrong>Adam Timney\u003c/strong> at \u003ca href=\"http://starbellysf.com/\">Starbelly\u003c/a> was just what we needed on this rainy gray afternoon. Made with thick, creamy, Greek-style yogurt, the beet dip was sweet and tangy, and served with a spoonful of smoked trout and a little mint in a crispy lettuce cup. This was one light, refreshing, and well-balanced bite. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/eggs.jpg\" alt=\"Poached Eggs_Aziza\" title=\"Poached Eggs_Aziza\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-18421\">\u003c/a>\u003cbr>\n\u003cem>Poached Eggs by Mourad Lahlou & Louis Maldonado, Aziza (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> outdid itself with three solid dishes from \u003cstrong>Mourad Lahlou\u003c/strong>, \u003cstrong>Louis Maldonado\u003c/strong>, and \u003cstrong>Melissa Chou\u003c/strong>. Their take on \u003cstrong>Poached Eggs with Date-Chorizo Paste\u003c/strong> \u003cem>(page 636)\u003c/em> was beautifully presented in an eggshell. Composed of a soft-poached egg layered with a date-chorizo mixture and topped with some creamy crème fraiche foam, the flavors had the familiar feel of a hearty \u003cem>huevos rancheros\u003c/em> brunch even though the aesthetic was more refined. I especially loved the play between the spicy, meaty chorizo and the molasses-like pureed dates. Rather than accenting the dish with truffle oil, as recommended in the original recipe, the chefs bumped up the flavor with a pop of citrus zest in the filling and tied it all together with the soft, airy creaminess of the crème fraiche. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-1_marc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-1_marc.jpg\" alt=\"Joyce Goldstein's Pickled Salmon_Aziza\" title=\"Joyce Goldstein's Pickled Salmon_Aziza\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18416\">\u003c/a>\u003cbr>\n\u003cem>Joyce Goldstein's Pickled Salmon by Mourad Lahlou & Louis Maldonado, Aziza (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Joyce Goldstein's Pickled Salmon\u003c/strong> \u003cem>(page 404)\u003c/em> was presented in pretty hors d'oeuvre form with the pickled salmon served in a mousse-like consistency accompanied by delicately sliced cucumbers and pickled onions over dainty squares of pumpernickel. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-2_marc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-2_marc.jpg\" alt=\"Banana Cream Pie_Aziza\" title=\"Banana Cream Pie_Aziza\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18417\">\u003c/a>\u003cbr>\n\u003cem>Banana Cream Pie by Melissa Chou, Aziza (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>I adored pastry chef \u003cstrong>Melissa Chou's\u003c/strong> sophisticated take on \u003cstrong>Banana Cream Pie\u003c/strong> \u003cem>(page 863)\u003c/em>. It started with a buttery, flaky pie crust round, topped with vanilla-specked cream, slices of banana, and a sprinkling of oatmeal crisp. A garnish of some dark chocolate and mocha cream was the perfect addition that graduated this dessert from finishing school. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Unlike other SF Food Wars, this event was a non-competitive tasting event so no one officially took home the crown. As far as I'm concerned though, after eating my way through these creative dishes, I'm the real winner.\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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"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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"disqusTitle": "My Calabria: My Rosetta Stone",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/My-Calabria.jpg\" alt=\"My Calabria\" title=\"My Calabria\" width=\"317\" height=\"400\" class=\"alignleft size-full wp-image-17751\">\u003c/a>About a month ago, I received an email from a woman named Roberta Klugman asking me if I remembered the conversation we'd had more than a year ago about an upcoming cookbook called \u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cem>My Calabria\u003c/em>\u003c/a> when she came to lunch at my restaurant.\u003c/p>\n\u003cp>Of course I remembered. I even went as far as telling her the precise table and seat number at which she sat when she told me about it. I didn't go further-- to tell a lady what she ate last year seemed more than a little impolite.\u003c/p>\n\u003cp>When Roberta asked if I would like to celebrate the launch of the book at the home of its author, there was no way on earth I would have said no.\u003c/p>\n\u003cp>I am almost precisely half-Italian, genetically speaking: Sicilian-stock grandmother, Calabrese-gened grandfather. Both born in America. But it was my grandmother's family who dominated, which is always the way-- recipes and food traditions are typically passed down through the female line. As a result of this feminine dominance, the traditions and food ways of my grandfather's family were not so much diminished as they were totally ignored. I knew nothing about my Calabrese history. Nothing at all.\u003c/p>\n\u003cp>If one were to look at a map of Europe, Calabria is often looked upon as the toe of the Italian boot. It can be seen kicking Sicily, which appears as a large rock in Italy's way, further out into the Mediterranean. In my family, the rock had the last laugh. It more or less broke the Calabrian toe, taking it out of the game.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thanks to \u003ca href=\"http://www.cookingwithrosetta.com/#\">Rosetta Constantino\u003c/a>'s \u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cem>My Calabria\u003c/em>\u003c/a> (written with \u003ca href=\"http://www.foodwriter.com/\">Janet Fletcher\u003c/a>) and the interest it has sparked in me, I feel as though the old toe is finally beginning to heal. The book is a long-overdue source of pride and celebration for those of us whose families emigrated from there. For those who are not of Calabrese heritage, it brings this remote area of Southern Italy closer; it sheds light upon the cuisine of a region that has been largely ignored by the rest of the world. Through its writing, recipes, and gorgeous photography by \u003ca href=\"http://www.sararemington.net/\">Sara Remington\u003c/a>, the warmth of this previously mysterious land have been translated into words and flavors and images we can all understand.\u003c/p>\n\u003cp>It's little wonder I like to refer to this book as \"My Rosetta's Stone.\"\u003c/p>\n\u003cp>\"When I was young, I didn't appreciate how clever Calabrian cooks were in making so much from so little,\" says Constantino in her introduction. \"Simplicity is the cuisine's hallmark, resourcefulness the Calabrian cook's signature and strength.\" When I sat down among the other guests on the terrace of Constantino's home in the Oakland Hills, simplicity and resourcefulness underscored the menu-- all of the vegetables prepared for the meal came directly from her garden: San Marzano tomatoes, eggplant, onions, zucchini, and peppers both sweet and hot. All those staples of Calabrian cuisine surrounded us and were, appropriately enough, ripe for the picking.\u003c/p>\n\u003cp>As I chatted with other guests, I found myself tucking into one of the many simple dishes that can be found in her book, \u003cem>Peperoni Fritti con Acciughe\u003c/em> (Whole Fried Sweet Peppers with Anchovies, page 241). Tasting the ripe, blistered intensity of a sweet pepper paired with the salty umami boost of one, perfect anchovy slipped inside of it took was like taking a summer holiday to a place unknown but strangely familiar. That the plant which gave birth to the pepper I was chewing was brushing up against my leg made the effect all the more satisfying. And pleasurably surreal. I went back for more.\u003c/p>\n\u003cp>Near the end of the meal, when her guests were warmed by the enviable combination of sun, good food, and wine, all the friendly chatter momentarily stopped when Rosetta descended the stairs with dessert. As I tried to focus on the platter she was carrying, I squinted a moment, quickly assessed its content, and thought to myself, \"Sugared peaches?\" I wasn't so much disappointed as I was confused. To roll perfectly ripe peaches in sugar seemed wholly unnecessary and decidedly \u003cem>un\u003c/em>-Calabrese in its lack of simplicity. But what did I know?\u003c/p>\n\u003cp>As Rosetta and her mother plated up the peaches with bowls of ricotta gelato (page 345) and began passing them around, the chatter among the guests returned. Upon closer inspection, the \"peaches\" were, in fact, little hemispheres of sponge cake held together by pastry cream, shaped and colored to fool the eye. I looked at mine before I cut into it and thought that, besides looking so peach-like, it reminded me of a human brain. It was that smart. And good. The ingenuity of these \u003cem>Pesche con Crema\u003c/em> (page 333) made me think that, if the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/'Ndrangheta\">'Ndrangheta\u003c/a>\u003c/em> ever decided to use their powers for good, the might do well to take a cue from the pastry chefs of Calabria by channeling their energies and trickery into the making of some rather fascinating desserts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pesche.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pesche.jpg\" alt=\"pesche\" title=\"pesche\" width=\"940\" height=\"400\" class=\"aligncenter size-full wp-image-17750\">\u003c/a>\u003c/p>\n\u003cp>When the luncheon was over, I felt warm and full and connected to a cuisine that has so long been overshadowed by Sicilian food in my family. Rosetta signed my copy of \u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cem>My Calabria\u003c/em>\u003c/a> with the words \"Keep our Calabrian traditions alive.\" I swelled with a pride I've never felt before for a place I've never been and I cuisine I had never tasted until that day. It was an odd, wonderful feeling.\u003c/p>\n\u003cp>I have no intention of ever giving up on the Sicilian traditions of my family. They will, however, have to make room for some new (to me) Calabrian ones. I'm planning on obeying the command of Rosetta Constantino by keeping the traditions of her family and mine (however distant) alive. Learning more about the culture and cuisine of my Calabrese side has provided a sort of balance, culturally speaking.\u003c/p>\n\u003cp>With one historic foot planted in Sicily and another more recently-secured one in Calabria, I like to think that I might, on occasion, bridge the two cultures, as they have been genetically brought together in me. Two similar yet very distinctive traditions; one no more important than the other to me. No Scylla and Charybdis preventing the crossover.\u003c/p>\n\u003cp>As odd or as hopelessly corny as it may sound, even though I'm only half-Italian, after cuddling up to \u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cem>My Calabria\u003c/em>\u003c/a>, I feel just a bit more whole.\u003c/p>\n\u003cp>No, really.\u003c/p>\n\u003cp>And though I have not yet gotten up the nerve to make those \"peaches,\" I have made the roasted peppers with anchovies. In fact, I have followed Rosettas advice below and slipped them between two slices of crusty bread.\u003c/p>\n\u003cp>To put my feelings about it into plain Calabrese: Oy. Veh.\u003c/p>\n\u003cp>\u003cstrong>Peperoni Fritti con Acciughe*\u003c/strong>\u003c/p>\n\u003cp>It is worth seeking out elongated sweet Italian pepper for this recipe instead of bell peppers. Look for them in farmers' markets and specialty produce stores beginning in late July. The have thin skins that don't need peeling and relatively thin walls, so they soften quickly when pan-fried. The anchovy fillet tucked inside softens, too, seasoning the pepper flash with its saltiness. You can cook the peppers several hours before serving and keep them at room temperature.\u003c/p>\n\u003cp>We eat peperoni fritti as a side dish, but they're appropriate as part of an antipasto course and delicious tucked between two slices of crusty bread for a sandwich. Don't leave the stove while the peppers are frying or you could burn them beyond recovery. You really have to baby them.\u003c/p>\n\u003cp>8 long sweet Italian-style peppers, red, green, or a combination\u003c/p>\n\u003cp>8 flat anchovy fillets\u003c/p>\n\u003cp>Extra virgin olive oil\u003c/p>\n\u003cp>Kosher salt\u003c/p>\n\u003cp>With a paring knife, cut out the stem and core of each pepper, leaving the seeds and ribs inside. Insert one anchovy fillet into the cavity of each pepper.\u003c/p>\n\u003cp>Put 1/4 inch (6 millimeters) olive oil in a 12-inch (30-centimeter) skillet. Add the peppers in a single layer. It's okay if they fit snugly. Turn the heat to moderately high. Cover and cook until the peppers are blistered on all sides, about 10 minutes, turning every 2 to 3 minutes. To minimize splattering, remove the pan from the heat before you uncover it to turn the peppers. Keep a close eye on the peppers to prevent burning.\u003c/p>\n\u003cp>Transfer the peppers to a serving platter and sprinkle them lightly with salt, keeping in mind that the anchovies are salty. Drizzle with a little olive oil from the pan. Serve at room temperature.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>*\u003cem>Reprinted from \u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cem>My Calabria: Rustic Family Cooking from Italy's Undiscovered South\u003c/em>\u003c/a> by Rosetta Costantino with Janet Fletcher (c) 2010 by Rosetta Costantino and Janet Fletcher. Used with permission of the publisher, W.W. Norton & Company, Inc.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Thanks to Rosetta Constantino's My Calabria (written with Janet Fletcher) and the interest it has sparked in me, I feel as though the old toe is finally beginning to heal. The book is a long-overdue source of pride and celebration for those of us whose families emigrated from there. For those who are not of Calabrese heritage, it brings this remote area of Southern Italy closer; it sheds light upon the cuisine of a region that has been largely ignored by the rest of the world. ",
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"description": "Thanks to Rosetta Constantino's My Calabria (written with Janet Fletcher) and the interest it has sparked in me, I feel as though the old toe is finally beginning to heal. The book is a long-overdue source of pride and celebration for those of us whose families emigrated from there. For those who are not of Calabrese heritage, it brings this remote area of Southern Italy closer; it sheds light upon the cuisine of a region that has been largely ignored by the rest of the world. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/My-Calabria.jpg\" alt=\"My Calabria\" title=\"My Calabria\" width=\"317\" height=\"400\" class=\"alignleft size-full wp-image-17751\">\u003c/a>About a month ago, I received an email from a woman named Roberta Klugman asking me if I remembered the conversation we'd had more than a year ago about an upcoming cookbook called \u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cem>My Calabria\u003c/em>\u003c/a> when she came to lunch at my restaurant.\u003c/p>\n\u003cp>Of course I remembered. I even went as far as telling her the precise table and seat number at which she sat when she told me about it. I didn't go further-- to tell a lady what she ate last year seemed more than a little impolite.\u003c/p>\n\u003cp>When Roberta asked if I would like to celebrate the launch of the book at the home of its author, there was no way on earth I would have said no.\u003c/p>\n\u003cp>I am almost precisely half-Italian, genetically speaking: Sicilian-stock grandmother, Calabrese-gened grandfather. Both born in America. But it was my grandmother's family who dominated, which is always the way-- recipes and food traditions are typically passed down through the female line. As a result of this feminine dominance, the traditions and food ways of my grandfather's family were not so much diminished as they were totally ignored. I knew nothing about my Calabrese history. Nothing at all.\u003c/p>\n\u003cp>If one were to look at a map of Europe, Calabria is often looked upon as the toe of the Italian boot. It can be seen kicking Sicily, which appears as a large rock in Italy's way, further out into the Mediterranean. In my family, the rock had the last laugh. It more or less broke the Calabrian toe, taking it out of the game.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thanks to \u003ca href=\"http://www.cookingwithrosetta.com/#\">Rosetta Constantino\u003c/a>'s \u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cem>My Calabria\u003c/em>\u003c/a> (written with \u003ca href=\"http://www.foodwriter.com/\">Janet Fletcher\u003c/a>) and the interest it has sparked in me, I feel as though the old toe is finally beginning to heal. The book is a long-overdue source of pride and celebration for those of us whose families emigrated from there. For those who are not of Calabrese heritage, it brings this remote area of Southern Italy closer; it sheds light upon the cuisine of a region that has been largely ignored by the rest of the world. Through its writing, recipes, and gorgeous photography by \u003ca href=\"http://www.sararemington.net/\">Sara Remington\u003c/a>, the warmth of this previously mysterious land have been translated into words and flavors and images we can all understand.\u003c/p>\n\u003cp>It's little wonder I like to refer to this book as \"My Rosetta's Stone.\"\u003c/p>\n\u003cp>\"When I was young, I didn't appreciate how clever Calabrian cooks were in making so much from so little,\" says Constantino in her introduction. \"Simplicity is the cuisine's hallmark, resourcefulness the Calabrian cook's signature and strength.\" When I sat down among the other guests on the terrace of Constantino's home in the Oakland Hills, simplicity and resourcefulness underscored the menu-- all of the vegetables prepared for the meal came directly from her garden: San Marzano tomatoes, eggplant, onions, zucchini, and peppers both sweet and hot. All those staples of Calabrian cuisine surrounded us and were, appropriately enough, ripe for the picking.\u003c/p>\n\u003cp>As I chatted with other guests, I found myself tucking into one of the many simple dishes that can be found in her book, \u003cem>Peperoni Fritti con Acciughe\u003c/em> (Whole Fried Sweet Peppers with Anchovies, page 241). Tasting the ripe, blistered intensity of a sweet pepper paired with the salty umami boost of one, perfect anchovy slipped inside of it took was like taking a summer holiday to a place unknown but strangely familiar. That the plant which gave birth to the pepper I was chewing was brushing up against my leg made the effect all the more satisfying. And pleasurably surreal. I went back for more.\u003c/p>\n\u003cp>Near the end of the meal, when her guests were warmed by the enviable combination of sun, good food, and wine, all the friendly chatter momentarily stopped when Rosetta descended the stairs with dessert. As I tried to focus on the platter she was carrying, I squinted a moment, quickly assessed its content, and thought to myself, \"Sugared peaches?\" I wasn't so much disappointed as I was confused. To roll perfectly ripe peaches in sugar seemed wholly unnecessary and decidedly \u003cem>un\u003c/em>-Calabrese in its lack of simplicity. But what did I know?\u003c/p>\n\u003cp>As Rosetta and her mother plated up the peaches with bowls of ricotta gelato (page 345) and began passing them around, the chatter among the guests returned. Upon closer inspection, the \"peaches\" were, in fact, little hemispheres of sponge cake held together by pastry cream, shaped and colored to fool the eye. I looked at mine before I cut into it and thought that, besides looking so peach-like, it reminded me of a human brain. It was that smart. And good. The ingenuity of these \u003cem>Pesche con Crema\u003c/em> (page 333) made me think that, if the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/'Ndrangheta\">'Ndrangheta\u003c/a>\u003c/em> ever decided to use their powers for good, the might do well to take a cue from the pastry chefs of Calabria by channeling their energies and trickery into the making of some rather fascinating desserts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pesche.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pesche.jpg\" alt=\"pesche\" title=\"pesche\" width=\"940\" height=\"400\" class=\"aligncenter size-full wp-image-17750\">\u003c/a>\u003c/p>\n\u003cp>When the luncheon was over, I felt warm and full and connected to a cuisine that has so long been overshadowed by Sicilian food in my family. Rosetta signed my copy of \u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cem>My Calabria\u003c/em>\u003c/a> with the words \"Keep our Calabrian traditions alive.\" I swelled with a pride I've never felt before for a place I've never been and I cuisine I had never tasted until that day. It was an odd, wonderful feeling.\u003c/p>\n\u003cp>I have no intention of ever giving up on the Sicilian traditions of my family. They will, however, have to make room for some new (to me) Calabrian ones. I'm planning on obeying the command of Rosetta Constantino by keeping the traditions of her family and mine (however distant) alive. Learning more about the culture and cuisine of my Calabrese side has provided a sort of balance, culturally speaking.\u003c/p>\n\u003cp>With one historic foot planted in Sicily and another more recently-secured one in Calabria, I like to think that I might, on occasion, bridge the two cultures, as they have been genetically brought together in me. Two similar yet very distinctive traditions; one no more important than the other to me. No Scylla and Charybdis preventing the crossover.\u003c/p>\n\u003cp>As odd or as hopelessly corny as it may sound, even though I'm only half-Italian, after cuddling up to \u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cem>My Calabria\u003c/em>\u003c/a>, I feel just a bit more whole.\u003c/p>\n\u003cp>No, really.\u003c/p>\n\u003cp>And though I have not yet gotten up the nerve to make those \"peaches,\" I have made the roasted peppers with anchovies. In fact, I have followed Rosettas advice below and slipped them between two slices of crusty bread.\u003c/p>\n\u003cp>To put my feelings about it into plain Calabrese: Oy. Veh.\u003c/p>\n\u003cp>\u003cstrong>Peperoni Fritti con Acciughe*\u003c/strong>\u003c/p>\n\u003cp>It is worth seeking out elongated sweet Italian pepper for this recipe instead of bell peppers. Look for them in farmers' markets and specialty produce stores beginning in late July. The have thin skins that don't need peeling and relatively thin walls, so they soften quickly when pan-fried. The anchovy fillet tucked inside softens, too, seasoning the pepper flash with its saltiness. You can cook the peppers several hours before serving and keep them at room temperature.\u003c/p>\n\u003cp>We eat peperoni fritti as a side dish, but they're appropriate as part of an antipasto course and delicious tucked between two slices of crusty bread for a sandwich. Don't leave the stove while the peppers are frying or you could burn them beyond recovery. You really have to baby them.\u003c/p>\n\u003cp>8 long sweet Italian-style peppers, red, green, or a combination\u003c/p>\n\u003cp>8 flat anchovy fillets\u003c/p>\n\u003cp>Extra virgin olive oil\u003c/p>\n\u003cp>Kosher salt\u003c/p>\n\u003cp>With a paring knife, cut out the stem and core of each pepper, leaving the seeds and ribs inside. Insert one anchovy fillet into the cavity of each pepper.\u003c/p>\n\u003cp>Put 1/4 inch (6 millimeters) olive oil in a 12-inch (30-centimeter) skillet. Add the peppers in a single layer. It's okay if they fit snugly. Turn the heat to moderately high. Cover and cook until the peppers are blistered on all sides, about 10 minutes, turning every 2 to 3 minutes. To minimize splattering, remove the pan from the heat before you uncover it to turn the peppers. Keep a close eye on the peppers to prevent burning.\u003c/p>\n\u003cp>Transfer the peppers to a serving platter and sprinkle them lightly with salt, keeping in mind that the anchovies are salty. Drizzle with a little olive oil from the pan. Serve at room temperature.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>*\u003cem>Reprinted from \u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cem>My Calabria: Rustic Family Cooking from Italy's Undiscovered South\u003c/em>\u003c/a> by Rosetta Costantino with Janet Fletcher (c) 2010 by Rosetta Costantino and Janet Fletcher. Used with permission of the publisher, W.W. Norton & Company, Inc.\u003c/em>\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)",
"headTitle": "Bay Area Bites | KQED Food",
"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": "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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"excerpt": "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. ",
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"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": "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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"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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"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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"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.",
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"possible": {
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"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.",
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"pri-the-world": {
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"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": {
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"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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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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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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},
"science-friday": {
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