ALA | Internet Resources: Culinary Resources The food cooking page on this site provides excellent access to newspaper food columns Online. This list of food columns from national papers is on http://www.ala.org/ala/acrl/acrlpubs/crlnews/backissues2003/crlnewsnov903/culina
Extractions: ALA American Library Association Search ALA Contact ALA ... Login Quicklinks Career Opportunities Chapters CHOICE Committees Directory of Leadership e-Learning Forms Information Literacy Marketing @ your library Publications Catalog RBM Recruiting to the Profession Scholarly Communication Sections Tipsheets Publications The Web resources selected for this article provide current information, including recipes from published, reliable sources; cooking techniques; and information on beverages and wine. The historical culinary Web resources include information on culinary history, online exhibitions on the history of cooking, or full-text databases of cookbooks, menus, and museum objects. Only Web sites that provide free access to information without a subscription were chosen. Some Web sites do require establishing a log-in, but do not charge for access. Meta sites: Where to start
The Daily Herald :: Your Town, Your Neighbors, Your Newspaper The Daily Herald is Utah County s leading newspaper with local news, Culinary.net Recipes, cooking tips, food forums, articles, columns, contests, http://www.heraldextra.com/directory.php?browse=/Home/Cooking/
The Women's Review Of Books: A Feminist Guide To Good Reading Shapiro, author of the admirable Perfection Salad Women and cooking at the Turn home cooks voices is threefold she turns to newspaper food columns, http://www.wellesley.edu/womensreview/archive/2004/06/highlt.html
Extractions: A Thousand Years Over a Hot Stove. AS LAURA SHAPIRO WISELY NOTES in the acknowledgments to Something from the Oven , "everybody has a '50s, even those who experienced the decade only through their parents." True to this observation, the '50s that Shapiro constructs are different from those in Laura Schenone's A Thousand Years Over a Hot Stove . They're different from mine. Shapiro, author of the admirable Perfection Salad: Women and Cooking at the Turn of the Century (1986), has again focused on the influences of America's food industry on home cooking. In her earlier book, Shapiro traced the rationalization of cooking through the rise of cooking schools, laboratory nutrition studies, academic home economics/domestic science, and standard measurements for ingredientsthe many ways in which food production became more consistent and scientific: "What gave scientific cookery its staying power," Shapiro explains in her new book, "was its partnership with the food industry, which was becoming an ambitious new player in the American kitchen."
EPL.ca: Edmonton Writings You watch the cooking shows, you read the newspaper food columns but the recipesleave you baffled. Why doesn t 15 minutes at 500 degrees work as well as http://www.epl.ca/EPLTheSourceArticle.cfm?article=V9-1/Cooking
AA Recipe Pals - Recipes, Cookbooks, Tips And Good Food Here are links to some of the fine resources for food and cooking information www.kitchenlink.com Recipes, newspaper food columns, what s for dinner http://www.aarecipepals.com/links.html
Wine Lovers Page / Favorite Wine Links The Kitchen Link contains over 10000 food and cooking links. an excellentlist of weekly US newspaper columns on food at newspaper food Sections. http://www.wineloverspage.com/cgi-bin/links/linkgroup.cgi?lt=2&cat=32
Redding: News Columnists the Associated Press and the California newspaper Publishers Association.In addition to columns, Doni also writes a Wednesday food column, cooking with http://www.redding.com/redd/nw_columnists/
Extractions: Kelly Brewer became editor of the Record Searchlight in June 2003. She has worked in newspapers for 20 years, starting in Albuquerque, N.M., after graduating from the University of New Mexico. She came to Redding from the Albuquerque Tribune, where she was the editor. She has served as a managing editor, news editor, city editor, copy editor and reporter for other newspapers and for The Associated Press. Doni Greenberg grew up in Redding where she attended such Redding public schools as Pine Street, Cypress, Magnolia, Sequoia and Shasta High. She earned a B.A. in journalism with a minor in psychology and an option in public relations at Chico State University. Her opinion columns appear each Friday and Sunday. They have won awards from the Associated Press and the California Newspaper Publishers Association. In addition to columns, Doni also writes a Wednesday food column, Cooking with Doni , as well as profiles and occasional feature stories.
What's Cooking With Lyn Nichols Listen as Lyn and her guests discuss the latest food trends, cooking tips, The Forum newspaper Lyn writes columns for The Forum every Sunday. http://www.in-forum.com/lynnichols/?page=events
Extractions: Newspaper Food Sections and Columns Online I can use your help in keeping this page updated. As it is very time consuming to check and update newspaper links, I would very much appreciate any help you can give me by reporting dead links, giving me the correct links, and suggesting other links to add. Please e-mail me (just click on the underlined): Linda Stradley . Thank you in advance for your help! Home Site Map Diet Recipes Dinner Party Menus Food Facts Peggy's Bakin g Corner
HAINES NEWSPAPER COLUMN: SIMPLY GOOD COOKING cooking column written by author/illustrator, Lurene Haines, for the Northwest I m delighted to have this opportunity to write about food, since cooking http://www.hainesworld.com/sgc.htm
Extractions: SIMPLY GOOD COOKING In January 1996, I was hired by the Northwest Florida Daily News to write a weekly food column. I named the column Simply Good Cooking, which most aptly describes the type of cooking I like to do and the kinds of recipes I feature. Here is a reprint of the premiere column from January 17, 1996. Visit the Northwest Florida Daily News archive of my other columns SIMPLY GOOD COOKING Welcome to my column on cooking. I'm delighted to have this opportunity to write about food, since cooking is a favorite pastime of mine. I'm not a professional chef and I don't write cookbooks. But my passion for fine food makes every meal a new adventure, and I look forward to being your tour guide. I was a small child when I started cooking, begging my mother to help in the kitchen. I was so young that I really don't remember the first recipe I made. Over the years I have learned a lot. I experiment with a variety of foods, recipes and techniques, and have discovered that there are endless ways to approach cooking. My own outlook has evolved from those experiences and my philosophy of cooking is a straightforward one. Although complex and challenging recipes are fun to prepare, our day-to-day cooking can be less complicated. I have three basic cooking rules: simplicity, elegance, and accessible ingredients. Simplicity. As we hurry through our hectic day, the last thing we need to worry about is how complicated our meal preparation will be. There is no reason delicious foods need to have complex preparation. Easy-to-follow instructions help make the meal more enjoyable for the cook, too.
Gigablast Search Results Serves up a timehonored recipe of food and cooking tips and no-fail recipes . Weekly newspaper column which features a food-related interview with a http://dir.gigablast.com/Home/Cooking/Recipe_Collections/Media_Recipes/
SF Gate: Food & Dining An instructor for The Chronicle cooking School, Bennett also has taught at the newspaper wine section in the country and, with The Chronicle food http://sfgate.com/food/writers/
Extractions: Michael Bauer , whose journalism career spans more than 25 years, is the Executive Food and Wine Editor of The Chronicle. He began his career writing behavioral science features for the Kansas City Star and then was the restaurant critic and wine editor of the Dallas Times Herald. A member of the James Beard restaurant awards committee, Bauer has studied with Madeleine Kamman. He is the originating author of "Access San Francisco Restaurants," co-editor of "The San Francisco Chronicle Cookbook, Volume 2" (2001), "The Secrets of Success Cookbook" (2000) and "The San Francisco Chronicle Cookbook, Volume 1" (1997). He has been nominated for a Beard award three times for his restaurant review and has won the top award for restaurant criticism by the Association of Food Journalists. In 2004 he was induced into the James Beard's Foundations Who's Who of American Food and Beverage.
OCRegister.com Food cooking with Chefs Wine Favorite Flavors Ethnic Cuisine Baking In her new cookbook, Maya Angelou celebrates food, family and fond memories http://www.ocregister.com/wine_food/columns/cathy/index.shtml
Alan Bichan's Orkney Food Column - What's Cooking Alan Bichan s Orkney food Column Not the most obvious choice, courgettes. born and bred and writes a monthly food column for The Orcadian newspaper. http://www.orcadian.co.uk/features/cooking/
Extractions: No need to worry with these tasty treats Do you ever get screwed up cooking a meal for guests? Story of my life actually,but, in a masochistic kind of way, I love it. One way of reducing stress levels after friends arrive is to minimise last minute work. When it comes to the pudding course, this is usually easy to achieve with cold desserts, as they can be sitting ready in the fridge or feeezer. Hot puddings tend to be trickier, involving careful timing and temperatures so that nothing spoils. The first recipe to distress you is for a cold sweet. Easy elderflower ice-cream is simple to make on two counts. The elderflower comes out of a bottle and the ice-cream can be made without whisking during the freezing process. The final produce has an exquisite taste and a divine softness. The second is a hot pudding, but should not raise stress levels as it is steamed and will keep hot quite happily for half an hour or so if your timing is out. The only last minute work is to turn it out and reheat the ludicrously easy sauce. This is a gloriously gooey and sexily sweet dessert. Should you wish to go that extra mile, serve it with the elderflower ice-cream.
Cooking With Herbs And Spices If you enjoy cooking and want to maximize flavor with herbs and spices, continuing education classes and also writes a newspaper biweekly food column. http://www.suite101.com/course.cfm/18003/overview/27050
Extractions: If you enjoy cooking and want to maximize flavor with herbs and spices, but arent sure how to effectively use them, then this course is for you. The course is targeted to a good, home cook someone who is comfortable in the kitchen but not a gourmet chef. You should have access to fresh herbs, but you dont have to have a home garden your local supermarket should be able to provide the basic herbs. Spices can easily be found on the WEB. Objectives
Cooking For A Crowd FREE COURSE cooking For a Crowd teaches you how to prepare meals for up to 100 education classes and also writes a newspaper biweekly food column. http://www.suite101.com/welcome.cfm/17598
Extractions: Start FREE Course Cooking For a Crowd teaches you how to prepare meals for up to 100 people. Well help you balance food choices, and choose recipes - supersizing them if necessary. Youll have checklists for preparation. Well calculate how much food to prepare and choose beverage type and quantity. Well provide recipes and point you to resources for additional recipes. We'll give advice about help and food safety. Well help you not only feed a crowd well, but live to enjoy it. Who should take this course?
Cooking Links recipes, food news, columns, wit and three premier food directories food news releases, Public relations and news releases for food, cooking and http://www.eldernet.com/cooking.htm
