i came across this link about food blogging and what i would call vernacular food photography... check it out on www.nytimes.com
Another cook book I recently bought is Fish by Tom Aikens. I can only recommend it, especially to people who like fish but are concerned by the state of our oceans and fish stock.
"We are constantly being told about the benefits of eating fish and seafood - high in protein, low in fat and rich in nutrients. Yet we also know that species like cod and tuna are in danger of extinction while unscrupulous trawlers are over-fishing waters around the world. In this stunning new collection of fish recipes, Tom Aikens takes readers with him on a voyage of discovery. Having travelled to fish markets and spoken to fishermen worldwide, his recipes include new takes on ever-popular fish, such as sea bass, scallops and oysters, as well as ideas for lesser known but underfished, species like megrim sole, ling and gurnard. While urging us to ensure that we eat only sustainably sourced, line and net-caught fish." randomhouse books
Read this interwiew with tom on seafood choices an organisation mobilizing and connecting world leaders who support action for a sustainable supply of seafood and healthy oceans through responsible business, management, policy, and regulation.
I just bought the new cookbook from Nigel Slater and adore it. All about vegetables in the kitchen and in the garden. The perfect book for a cook with his own vegetable patch like myself.
It's the first cookbook I read like a book. I like the way he writes, the stories on his garden and his experiences as a gardener. His cooking I always loved, healthy, down to earth food made with lot's of passion.
The book is full of beautiful pictures by Jonathan Lovekin. No doubt this is my cook book of the year.
"Tender is the story of my vegetable patch, how it came to be and what I grow in it. The book is published in two volumes, vegetables and fruit. Nearly a thousand pages in length and taking five years to write, Tender is a memoir, a study of fifty of our favourite vegetables, fruits and nuts and a collection of over five hundred recipes. Photographed, as all of my books, by Jonathan Lovekin in my own kitchen a metre away from the vegetable patch. Volume One is out now, Volume Two is to be published in 2010. For more details, click below."
more on nigel slater
I just came across this site. Foozie is an online marketplace where you can discover and buy food directly from small passionate food producers and growers.
"Our small piece of that mission is to help the small food producers across the country find customers and grow their business. We believe that instead of a small number of large food companies there should be a large number of small food companies. We’re a bit obsessed with good food and passionate about connecting those that like to eat it with the people that make it."
I like the philosophy and they have some really good looking products in their shop.
read the new your times article on foodzie
I'm already was a big fan of Julian Barns, A History of the World in 10½ Chapters is among my favorite books. Of course I was very pleased to find that he wrote a "food book".
The pedant in the kitchen is a collection of essays on the preparation, consumption, and enjoyment of food. I read it in one go and can only recommend it. It's about the trouble that comes with cookbooks. So funny.
"The Pedant's ambition is simple. He wants to cook tasty, nutritious food; he wants not to poison his friends; and he wants to expand, slowly and with pleasure, his culinary repertoire. A stern critic of himself and others, he knows he is never going to invent his own recipes (although he might, in a burst of enthusiasm, occasionally increase the quantity of a favourite ingredient). Rather, he is a recipe-bound follower of the instructions of others.
It is in his interrogations of these recipes, and of those who create them, that the Pedant's true pedantry emerges. How big, exactly, is a 'lump'? Is a 'slug' larger than a 'gout'? When does a 'drizzle' become a downpour? And what is the difference between slicing and chopping?
This book is a witty and practical account of Julian Barnes' search for gastronomic precision. It is a quest that leaves him seduced by Jane Grigson, infuriated by Nigel Slater; charmed by the recipes of Edouard de Pomiane; and reassured by Mrs Beeton's Victorian virtues. The Pedant in the Kitchen is a perfect comfort for anyone who has ever been defeated by a cookbook."
The other one is called smittenkitchen, also very inspiring.
"Deb is the kind of person you might innocently ask what the difference is between summer and winter squash and she’ll go on for about twenty minutes before coming up for air to a cleared room and you soundly snoring. It’s taken some time, but she’s finally realized that there are people out there that might forgive her for such food, cooking and ingredient-obsessed blathering and possibly, even come back for more.
When she’s not prattling on about galley and grub, Deb is a freelance writer covering topics from technology to the daily grind, and freelance photographer with a focus on travel and, of course, food. "
"The site is powered by Wordpress, a plethora of plugins, wine and 70% chocolate. "
Today a friend send me to foodblog links 101 cookbooks is one of them.
It's a lovely made blog , a recipe journal. It primarily features healthy, vegetarian recipes - with the occasional sweet treat thrown in.
The about text could be from me only that I did not find the time for all that cooking :-(
Go check it out - It's inspiring!
"About 101 Cookbooks
The premise this site was built on is best summed up in two sentences: When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time.
101 Cookbooks started in early 2003 when I looked up at my huge cookbook collection one afternoon and realized that instead of exploring the different books in my collection - I was cooking the same recipes over and over. I seemed to buy a new cookbook every time I stepped out the front door - always with good intentions. I would regularly go through my collection of books and magazines and carefully tag each recipe that piqued my interest. I ended up with shelves full of books brimming with Post-it notes and drawers full of recipes clipped from my favorite magazines - neatly organized by course, flavor, region, or ingredient.
I made a resolution (although it turns out that I wasn't very good at keeping it). I would stop buying cookbooks, or at least scale back, and start trying new recipes. In the process I hoped to learn new techniques, explore unfamiliar ingredients, discover/keep track of new recipes, document my successes and failures, and hopefully inspire other cooks to do the same.
The site has evolved a bit since the early days. Now I choose and write about the recipes that intersect my life, my travels, and my everyday interests - often they are from my cookbook collection, sometimes not - they might come from a friend or family member, or I might write about a recipe I created myself. I focus primarily on natural, whole foods and ingredients."
This is where our favourite wine comes from: Mas du Soleilla.
Mas du Soleilla is a 24 hectare estate situated to the east of Narbonne in the small wine producing region of La Clape. Quality conscious viticulture on the part of the owners, close proximity to the Mediterranean sea and high altitude each contribute to produce low-yield, high-quality grapes from twenty year-old vines. Grenache Noir, Mourvèdre and Syrah are the principle varieties grown, although Bourboulenc and Rousanne are also cultivated for white wines. These grapes ripen slowly on gravel and limestone soils before hand-picking.
The key to Mas du Soleilla is where it's located. In close proximity to the Mediterranean, the 19 hectare estate benefits from a combination of 3,000 hours of sunshine per year, and steady, strong winds. The sunshine ripens the Syrah and Grenache to perfection, but the wind keeps things cool, providing for fine acid balance.
We could not say which is our favourite wine from Mas du Soleilla, we love them all: "Les Bartelles" and "Les Chailles" are maybe our favourite but only because the "Terre du vent" and the "Reserve" are way more expensive.
By the way they have a lovely B&B.
We are coming to sardinia for 3 years and until recently we have not found a single wine we like. We tried so many from cheap ones to 25 euro ones. To me they are all to rough and with to much tanin.
So this time we were determined to either import wine or find a good one. For a start we bought a very nice french medoc for 14 euro. But we kept feeling bad doing this. Since we have internet here now I found out that there is a winery just around the corner with good reviews called capichera.
After trying several wines from the supermarket with little success I went to an enoteca in santa teresa di gallura and told them our problem. They gave me a cannonau which they said would convince me. I also bought the cheapest bottle from the capichera winery called Assajè. And a wine called Buio Buio only because I liked the label. The man told me that both these wines I choose were not cannonau grapes but Carignano grapes another popular grape in sardegna.
At home we tried the cannonau first and did not like it but the Buio Buio was lovely and the Assajè really really nice.
The main problem it seems is that we don't like the cannonau grape.
Both wines are not cheap the Buio Buio is 16 euro and the Assajè is 18 euro. In our local enoteca I discovered that there is also a Buio (not buio buio ) a good table wine for 8 euro.
Story of the Wine:
Isola dei Nauraghi means Island of the Nuraughi which are the small ancient stone buildings that are all over the island. This particular wine is made from the Carignano grape which is grown throughout the Mediterranean vineyards. It prefers the hot climate typical of the vineyards south west of Cagliari where Mesa has their vineyards. Mesa is a new winery with significant ambitions to show Sardinian wines at their very best.
• A rich, deep nose, reminiscent of berry fruit; followed by a palate of firm, structure, good length and a touch of vanilla to finish.
• Low yields and careful attention in winery, by Mesa, a new estate, means that Sardinia’s potential for quality can be realised. A rich, deep nose, reminiscent of berry fruit; followed by a palate of firm, structure, good length and a touch of vanilla to finish.
• Sardinia’s wines have that warmth of the climate and the character of its rugged terrain. New winery Mesa has captured that essence with the Carignano grape, which has been given extra complexity with oak ageing. A rich, deep nose, reminiscent of berry fruit; followed by a palate of firm, structure, good length and a touch of vanilla to finish.
Made from Carignano grapes vinified in stainless steel vats.
The wine is a deep ruby red in colour with clear purple hues.
The aromas are intense, persistent, refined and wide-ranging, with a long, enjoyable finish. The bouquet includes red berry fruit, must and dried roses, myrtle and eucalyptus, and lastly, spicy hints.
On the palate it is smooth and pleasantly tangy and spicy, with sweet, firm, yet soluble pulp. The aromas are full and strongly fruity: blackcurrants, ripe cherries, and brambles mingle pleasantly, and give way in the finish to a sweet almondy flavour, like morello cherry flesh.
Assajé has old-fashioned elegance, and the Carignano grape variety (used 100% in this wine) displays all its typical features in the best possible expression. The voice of the terroir emerges loud and clear, with the typical fragrance and aromas of Mediterranean scrubland, while the sweet velvety substance of the wine covers a characteristically strong body.