Photo of a few choices for Good Food’s favorite cookbooks of 2017 by Rosalie Atkinson.
FROM THIS EPISODE
Each year, we read through hundreds of cookbooks. Some of them have beautiful, vibrant photographs. Some of them tell stories about cultural borderlands and family traditions. Some are just pure food porn. This holiday season, Celia Sack from Omnivore Books on Food in San Francisco has compiled her list of favorites. We are checking it twice.
Laura Avery shares an update on how our farmer friends are doing as wildfires rage on in Southern California.
Anyone who has renovated a home understands that renovations can take on a life of their own, often devolving into bizarre, life-consuming minutiae. Food writer David Lebovitz dealt with this for years while sharing stories of his life in Paris with his blog’s devoted readers. Now they’re in a new book, "L’Appart."
Photo of soft-fried beans at Verlaine by Jasmine Vo.
Jonathan Gold declares the beans at Verlaine in West Hollywood to be the best he’s ever had. Verlaine is celebrated Mexican chef Diego Hernández’s first spot in LA, and it cleared up any doubts Gold had about the virtues of Baja Med cuisine. Read Gold’s full review in the LA Times.
Photo of chef Diego Hernandez and Esteban Luis by Jasmine Vo.
Photo of a panettone loaf. Photo by Roy Shvartzapel.
Chef Roy Shvartzapel is a classically trained pastry chef who has worked in some of the most prestigious kitchens around the world: elBulli, Bouchon Bakery, the list goes on. But he’s dedicated the better part of a decade to pursuing a year-round panettone kitchen.
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Massimo Bottura's purpose, 'Autentico,' and the struggle to eliminate tipping What makes a meal authentic? Rolando Beramendi thinks it’s about capturing the culture by using imported ingredients. The use of an old recipe can also connect immigrant cooks with their families’ food traditions. Chef Massimo Bottura has a plan to reclaim unwanted food—and along with it, people’s dignity. Also, Jonathan Gold enjoys the vibrancy of El Coraloense’s aguachile.
Fuchsia Dunlop's LA trip, 'Chinese Soul Food,' Tucson's foodways Our annual pie contest went off without a hitch! Now, meet the winners. Tired of all the sweet stuff? We’ll dig into LA’s Sichuan food scene with Fuchsia Dunlop and also with Jonathan Gold during his update on the LA Times Food Bowl. Hsiao-Ching Chou has some tips on cooking Chinese food for the first time. Also, find spring onions at the market this week.
An LA pie crawl, rhubarb, and composting What’s the best slice of pie in LA? Pie Contest judge Isa Fabro and reporter Abbie Fentress Swanson are on the hunt. Rhubarb is a favorite pie filling, but its sweetness isn’t always easy to coax out. Jonathan Gold reviews Native in Santa Monica. How can composting help Angelenos control their food waste? Gillian Ferguson takes a look at mezcal production. Also, there’s fresh Thai lemon basil at the market.
Melissa Clark, clay pot rice, and the LA Food Bowl New York Times columnist Melissa Clark explains the pressure cooker craze. Culinary scientist Ali Bouzari says cooking boils down to eight essential ingredients. Looking for crispy rice in the San Gabriel Valley? Jonathan Gold has just the place. Gustavo Arellano remembers Latino supermarket maven Doña Teresa Reynoso. Also, a preview of the LA Times Food Bowl.
LATEST BLOG POSTS
Well-traveled recipes: Mom’s mole Since Luis Chavez immigrated to the U.S., he hasn’t been able to return to Mexico to visit his family. But he uses his mother’s mole recipe to feel close to his heritage and share the flavors of his home with new friends. Read More