Deschutes Public Library - Cooking This popular cooking magazine main areas are food, Healthy Living, Features acuisine with the keys to the site down the right hand column. http://www.dpls.lib.or.us/Page.asp?NavID=35
Clearing My Desk (washingtonpost.com) I can procrastinate for the first two, but I do have newspaper deadlines to meet.If I m going to use my dwindling number of 2004 columns to answer batches http://www.washingtonpost.com/wp-dyn/articles/A42888-2004Dec7.html
Extractions: var SA_Message="SACategory=" + thisNode; Hello Edit Profile Sign Out Sign In Register Now ... Subscribe to SEARCH: News Web var ie = document.getElementById?true:false; ie ? formSize=27 : formSize=24 ; document.write(''); Top 20 E-mailed Articles washingtonpost.com Print Edition Weekly Sections ... E-Mail This Article Top News Food What is RSS? All RSS Feeds By Robert L. Wolke Wednesday, December 8, 2004; Page F01 As each year draws to a close, I think about certain annual chores I must do. Not that I do them, you understand; I think about them. Like filing all the year's tax-related papers where I will be able to find them at tax time. Like exchanging my winter and summer clothes between accessible and out-of-the-way locations. Like catching up on my e-mail. I can procrastinate for the first two, but I do have newspaper deadlines to meet. If I'm going to use my dwindling number of 2004 columns to answer batches of readers' questions, I'd better get started forthwith: Add Food 101 to your personal home page Among the ingredients on some candy my son received at Halloween was "shellac." Why would shellac ever be found in anything we eat? Is shellac edible?
Kuhn Rikon Switzerland - Celebrity Chef Arthur Schwartz Indeed, my column in the New York Daily News was called The Schwartz Who AteNew York. Shopping for food, not cooking it, became my father s expertise. http://www.kuhnrikon.com/tips/chef/chef.php3?id=18
Columbia Journalism Review: Food Porn had previously appeared in my food column in The New York Times Magazine. In fact, until the early 1940s, newspaper food writing was generally the http://www.findarticles.com/p/articles/mi_qa3613/is_200309/ai_n9294311
Extractions: Save a personal copy of this article and quickly find it again with Furl.net. It's free! Save it. On a balmy May evening in 1997, I was at a bookstore in Santa Barbara, California, signing copies of my third cookbook. It wasn't my best book, and nearly every chapter of it had previously appeared in my food column in The New York Times Magazine. Nevertheless, nearly two hundred people waited to pay me homage - as well as $26.95 for the book. The magazine was one of the most powerful platforms for food writing in the nation and, to the people in line, I was a rock star. My mother, a sensible Ohioan, was with me that night and she was appalled. She stood near as fans gushed admiration for my prose and recipes.
Ochef.com News The column, which is produced daily, answers readers food and cooking questions from the most which syndicates food news and articles to newspapers, http://www.ochef.com/News.htm
Extractions: answers to lifes vexing cooking questions The Ask the Chef column was started and ran for several years at another online site, where it quickly became the sites most popular feature. With a recent change of ownership at the former site, the editorial staff left and formed Food News Service, which launched the Ochef.com site. The column is written by David Purcell, a longtime journalist and food writer, and features the input of dozens of cooking experts, including chefs, cooking school instructors, cookbook authors, nutritionists, and experts at government agencies, food industry trade groups, universities and food companies. No question is too tough for us to handle, Purcell says, at least so far. But there are times when it has taken us weeks, even months, to come up with an answer for a particularly challenging question. In cases where none of our experts know the answer and there dont seem to be any clues in the nearly 3,000 reference books and cookbooks in the company library, the staff often breaks out the pots and pans and cooks and analyzes the results and cooks some more until the answer is clear. In spite of the difficulty of some questions, our goal is to make the answers to every question comprehensible and interesting to every reader, even infrequent cooks and non-cooks, Purcell says. Because even if people dont cook, they eat, and a lot of them are interested in finding out more about the foods they eat, where they come from, and how they are prepared.
Extractions: Articles, recipes, and other food-related information from the British Broadcasting Corporation (BBC). Features a searchable and browsable directory of recipes from the BBC's cooking shows, including vegetarian and seasonal dishes. Also offers interviews with chefs, feature articles, program details, a glossary, and sections on healthy eating, children's nutrition, and cooking basics. lii.org Record of the Month for October, 2003.
BookPage Nonfiction Review: Cooking Roundup The Year s Top 100 from Books, Magazines, Newspapers, and the Internet More Than 1000 Recipes from His cooking columns in The New York Times http://www.bookpage.com/9910bp/nonfiction/cooking_roundup.html
Extractions: Best bites REVIEWS BY SYBIL PRATT We all love lists, especially lists of the best. Now, thanks to the meticulous work of two talented culinary experts, we have The Best American Recipes 1999: The Year's Top 100 from Books, Magazines, Newspapers, and the Internet more than a list by a long shot. What does it take to pick the year's best recipes? Ask editors Fran McCullough and Suzanne Hamlin, and they'll tell you that it takes searching, sorting, and sifting through towering stacks of candidates culled from every possible source. This dedicated team of food scene observers readily admits that they may be quirky, and a different team might come up with a different list, but even a quick perusal of their picks will assure you that these recipes have what it takes to be tops. Best doesn't mean complicated or overly elaborate: Marion Cunningham's Buttermilk Pancakes are fast and featherlight; Salmon in Sweet Red Curry is both easy and exotic; and Cider-Cured Pork Chops are as trendy as they are tender. Starting with Starters and Drinks and ending with an ample array of desserts (and two surprise creations for coddled canines), there are soups, stews, salads, main dishes, and more. Every recipe is introduced, its source identified, and accompanied by "Cook's Notes" serving suggestions and pointers that give you the super-savvy tips and know-how that can save time and save you from mealtime mistakes. The 1999 collection is the first in this fabulous series, and though it's hard to imagine a more enticing effort, I'm sure the editors would borrow a bit from baseball and say, "Wait 'til next year."
Sam Gugino Now I write Tastes, a food column for the Wine Spectator, Ive also writtenfor Cigar Aficionado, Womens Day, and cooking Light magazines as well as http://www.hub-uk.com/chefsbios/samgugino.htm
Extractions: This is a very short biography and if you want more information you can visit the contributor's website where you will usually find contact details. If you wish us to pass a message on email us Contributor Sam Gugino In 1994, my wife Mary Lee Keane and I moved to New York. Now I write Tastes, a food column for the Wine Spectator, and a wine column for Showcase magazine. I’ve also written for Cigar Aficionado, Women’s Day, and Cooking Light magazines as well as The New York Times. One of my Times’ stories, "Beat the Clock: Inspired Meals in 10 Minutes," was nominated for a James Beard Journalism Award and became a book, Cooking to Beat the Clock,
Food Blog: May 2005 Archives home of the foodand-God Guy, Frank Remshifski, and his newspaper column, Â The column, and this site, regularly serves original recipes, food http://www.kiplog.com/food/archives/2005_05.html
Extractions: Main May 27, 2005 Food Blog - The lost recipes. Over the years of doing this, I've collected many photos of dishes I've never written up. Whether due to laziness or some other affliction, these dishes will never have accompanying recipes. But rather than rot in my photo files, I'll serve some of them up here anyway. Pasta with Italian Sausage. This is a typical everyday meal for me. This usualy turns out better coated with mozarella in thrown in the oven for awhile. Lamb Curry. Made with the excellent red curry from the Spice House. Probably made with some hot thai peppers, mushrooms and coconut milk. Short ribs and soba. Some sort of vegetables, probably lots of red peppers. Beef and Mushroom pasty. Pie dough type crust. I obviously followed a recipe from somewhere. Beef Stroganoff. This also had to be made from a recipe. I wouldn't now how to make it just by winging it.
The Anguillian Newspaper: - The Anguillian - Health - The Anguillian newspaper. food for Fuel A weekly Column by Chef Daniel OrrDaniel Orr is Executive Chef at Kitchen Stadium, Santorini Restaurant, http://www.anguillian.com/article/archive/126/
Extractions: turkey,cooking,roast,roasting, r ecipes,stuffing,gravy,thanksgiving,christmas,holidays,family,dessert,pie,potatoes,sweet,gourmet,food,bake,baking,leftovers,stove,chef,cok,boil,saute, d TURKEY TIPS DJ CHEF's A-Z guide to cooking your turkey. A-Z Turkey Guide to help you make it though any occasion or situation. If by any chance you have FURTHER questions feel free to drop me an email @ turkey411@fourstarchef.com ALSO, be sure to visit my brand new GIFT SHOP! I. THAWING TURKEY Turkeys can be thawed using one of three methods, but the most fool proof is in the refrigerator. The key to this method is to plan ahead and allow approximately 24 hours for every five pounds of bird weight for thawing in the refrigerator. This method is the safest and will result in the best finished product. Place the bird, in the original wrapping, on a shallow baking sheet in the refrigerator. The following chart provides good guidelines for thawing times. Refrigerator Turkey Thawing Time (40 degrees F) Turkey Weight Days to Allow for Thawing Turkey 8 to 12 pounds 1 to 2 days 12 to 16 pounds 2 to 3 days 16 to 20 pounds 3 to 4 days 20 to 24 pounds 4 to 5 days If you need to thaw the turkey more quickly, you may thaw the bird in COLD water, in the original wrapping. The cold water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method.
Extractions: Read today's paper Sign in Register Go to: Guardian Unlimited home UK news World news Newsblog Archive search Arts Books Business EducationGuardian.co.uk Film Football Jobs MediaGuardian.co.uk Money The Observer Politics Science Shopping SocietyGuardian.co.uk Sport Talk Technology Travel Been there Audio Email services Special reports The Guardian The northerner The wrap Advertising guide Crossword Soulmates dating Headline service Syndication services Events / offers Help / contacts Feedback Information GNL press office Living our values Newsroom Reader Offers Style guide Travel offers TV listings Weather Web guides Working at GNL Guardian Weekly Money Observer Public Home UK Business Online ... Quiz Acrylamide is a chemical used in the manufacture of plastics and the treatment of water. It is also carcinogenic. But what nobody knew until recently was that it occurs at dangerously high levels in baked and fried foods such as chips, crisps and breakfast cereals. So should we worry? Jenni Russell investigates a food scare that could revolutionise the way we eat
Extractions: /* You may give each page an identifying name, server, and channel on the next lines. */ var s_pageName="" var s_server="" var s_channel="entertainment" var s_pageType="dynamic" var s_pageValue="" var s_prop1="SN Entertainment" var s_prop2="caliente_calendar" var s_prop3="sn_entertainment_restaurant" var s_prop4="" var s_prop5="" var s_prop6="entertainment_tourism" var s_prop7="lifestyle" var s_prop8="" var s_prop9="" var s_prop10="Restaurant Guide :13146" var s_code=' ' /********* INSERT THE DOMAIN AND PATH TO YOUR CODE BELOW ************/ /********** DO NOT ALTER ANYTHING ELSE BELOW THIS LINE! *************/ OAS_AD('Top'); View Forecast Download PDF All Headlines Mobile Edition Front Page Tucson Region ... Accent WEEKLY SECTIONS: Food Northwest Foothills East ... Travel SPECIAL SECTIONS: America at War Arizona news Border news Crime ... Wildlife STARNET HELP: Contact Us Subscribe STARNET SERVICES: Make StarNet My Homepage Get our daily newsletter Movie Times StarNet Restaurant Guide ... Southern Arizona Community Profiles STOCK QUOTES
Extractions: Better Homes and Gardens is America's favorite home and family magazine. This magazine is so popular, because it helps readers live better and buy better. Better Homes and Gardens covers a plethora of subjects, including education, travel, gardening, health, cars, money management and home entertainment. Ladies? Home Journal is the well-regarded publication that spotlights issues of concern to active, empowered women aged 30 to 45. This magazine covers a broader range of news and political issues than many women?s magazines. Ladies? Home Journal includes highly focused features and articles about beauty, fashion, food, nutrition, health and medicine, home decorating and design, parenting and self-help, personalities and current events and beauty. With 25 years of authority, Vegetarian Times is the invaluable guide to the healthiest options. This monthly magazine?for current, new and aspiring vegetarians?shares the latest thought-provoking food and lifestyle information, including practical information on cooking and nutrition, articles focus on health, fitness, governmental policy and the environment.
Extractions: Better Homes and Gardens is America's favorite home and family magazine. This magazine is so popular, because it helps readers live better and buy better. Better Homes and Gardens covers a plethora of subjects, including education, travel, gardening, health, cars, money management and home entertainment. With 25 years of authority, Vegetarian Times is the invaluable guide to the healthiest options. This monthly magazine?for current, new and aspiring vegetarians?shares the latest thought-provoking food and lifestyle information, including practical information on cooking and nutrition, articles focus on health, fitness, governmental policy and the environment. If a magazine could be good enough to eat, this would be it. Saveur is brimming with beautiful, mouth-watering dishes that entice you to prepare them in your own kitchen. This gourmet magazine collects recipes from all over the world and provides step-by-step instructions that help you recreate the delicious flavors of fine restaurants, country kitchens and charming cafes.
Login Let s Talk food Good cooking starts with the right clothes For comments andquestions regarding today s column, contact Doris Reynolds at http://www.naplesnews.com/npdn/ne_food/article/0,2071,NPDN_14931_2948303,00.html
PE.com | Inland Southern California | Your Life | Food Rawfood cooking keeps oven clean. 0214 PM PDT on Saturday, July 23, 2005.By MARILYNN MARTER / Knight Ridder Newspapers. Just a few years ago, http://www.pe.com/lifestyles/food/stories/PE_Fea_Daily_D_pg2rawfoods.1ddbd57.htm
Extractions: PE.com Inland Southern California Customize MySpecialsDirect Make This Your Home Page Home ... E-mail it to a friend Raw-food cooking keeps oven clean 02:14 PM PDT on Saturday, July 23, 2005 By MARILYNN MARTER / Knight Ridder Newspapers Just a few years ago, chef Matthew Kenney was ascending to the height of success and celebrity, with a string of thriving New York City eateries, two well-received cookbooks and a ranking by Food & Wine as one of the "Ten Best New Chefs in America." But after Sept. 11, his empire collapsed in the economic fallout. And the French-trained chef took a surprising turn. He gave up cooking. For raw food. After a three-year culinary journey, he and his partner, Sarma Melngailis, have co-authored a diary cookbook, "Raw Food/Real World: 100 Recipes to Get the Glow" (Regan Books; 2005, $34.95), and opened a raw food restaurant, Pure Food and Wine, in New York City. Kenney, 40, and Melngailis, 32, both graduates of the French Culinary Institute, became hooked on raw food as the health benefits became evident. They had more energy, slept sounder, felt great. Kenney and Melngailis opened their restaurant in June 2004, with a raw vegan menu that runs from sushi to stylized beet ravioli, green curry coconut noodles to flatbread pizza with hummus.
Scripps Howard News Service Scripps Networks brands include Home Garden Television, food Network, DIYNetwork, Fine Living and Great American standing columns food network http://www.shns.com/shns/networks/
Extractions: Home Search Art Stories ... Scripps Networks Scripps Networks Scripps Networks brands include HGTV, Food Network, DIY Network, Fine Living and Great American Country. HGTV reaches about 85 million U.S. television households and Food Network can be seen in about 87 million households. Scripps Networks programming can be seen in 86 countries. Scripps Howard News Service is the exclusive provider of newspaper content for these popular lifestyle networks. 10 quarter-page features based on the popular HGTV show's book. more quarter pages.... recent scripps networks stories Snack, meal possibilities from Food Network Vince Gill tips his hat to Opry legends ... standing columns: hgtv HGTV offers a fresh approach to the way you live with ideas and inspiration to transform your space, and the expert help you need to accomplish it. Shari Hiller & Matt Fox of "Room by Room."
Extractions: 26 May 2005 COOKING WITH WINE I The rule starts to break down with the multifarious dishes in-between these poles. Take for example salmon, (a heartier fish than sole), with a tomato based sauce. Here you could employ a light red wine. The classic French dish coq au vin is chicken braised in red wine. Some cooks use white wine when making a meat sauce such as Bolognese. White wine also mingles well with various pork dishes. There are countless other examples. The point is this: For dishes between the extremes, strive to match the color of the wine and its body, (light, medium, or full), to the robustness of the dish. Generally speaking, heavier fish and fowl with stouter sauces or lighter red meats, (such as pork or veal), with suppler sauces, can often pair with a heavier white or a light red.
The Hindu : Food For Thought And The Tummy Online edition of India s National newspaper Monday, Jun 10, 2002 The columnwas thefirst of its kind. And throughout his writing career, Mr. Kalra has http://www.hindu.com/thehindu/mp/2002/06/10/stories/2002061000380300.htm
Extractions: Kalra: Nation's tastemaker KHUSHWANT SINGH describes Jigs Kalra as "the tastemaker to the nation" and "a connoisseur of Indian food". And for Kalra these are accolades he cherishes. Mr. Kalra, the man with a number of firsts to his credit, was in the City recently for the launch of Moksh, a pan-Indian restaurant at The Chancery. His company, Bawarchi Tolla, conceptualised the menu for the restaurant. Mr. Kalra learnt the finer nuances of writing from Khushwant Singh at Khushwant's School of Journalism, and to this day remains indebted for the excellent training that was imparted to him. He began his career with The Illustrated Weekly of India , where he worked for 12 years. In 1972 he was given the responsibility of writing a restaurant column in the
