It was a perfect weekend for the Food Book Fair, a three-day series of panel discussions, cooking demonstrations, book signings and meet-and-greets celebrating food and the words, art, ideas and people behind it.
Their cuisine may lie at the intersection of history, geography and economy, but in The Gaza Kitchen, one is made acutely aware of how geo-political struggles find themselves revealed in a single dish.
For a cook, there's something very endearing about a cookbook that contains a recipe that begins with, "For 1,000 pounds of pork..." From Rivets and Rails, Recipes of a Railroad Boarding House Cookbook is full of such charm.
What April Bloomfield has become particularly well known for, though, is her passion for what has come to be called "nose to tail" cooking -- utilizing every possible part of the animal and leaving nothing to waste.
Like everything Tom Douglas touches, his most recent cookbook is fast turning to gold as bakers swoop it up to recreate a peanut butter cookie that Nora Ephron termed "the greatest cookie ever, ever, ever."
The cooking of Food Network's Melissa d'Arabian is about more than Ten Dollar Dinners that are both easy and delicious; her brand of cooking is an extension of her life experiences and her philosophy about living well.
Melissa saw that there was a real benefit she could provide for stressed-out parents like herself with a thoughtful meal plan that creates five delicious, budget-friendly, and healthy dinners out of just 20 ingredients each week, thus the name The Fresh 20.