Cooking Up a Storm
I just started reading this great cookbook, Cooking Up a Storm. Here is the NYT review of the book. I like this description:
“THE notion of keeping a file of recipes clipped from a newspaper seems a quaint but fading pursuit.
Still, those flimsy reflections of the way a family, and a community, cooks have a value beyond the dishes themselves. That lesson was never clearer than after Hurricane Katrina, when 80 percent of New Orleans was flooded. Among the household items whose loss was felt most painfully were recipe collections.
About two months after the storm, Judy Walker, the food editor of The Times-Picayune, got back to the business of putting out her section. Almost immediately, the longstanding recipe-sharing column took on a new importance. Recipe by recipe, the newspaper was going to help people rebuild those lost collections.”
It is a great example of the back and forth communication that food sections provided in the community. From page 160 in the book: “We received a request from L.P., who wanted the recipe for Poulet Blanc (white chicken) from the late Leon Soniat, a former columnist for The Times-Picayune.”
We are going to a cook a recipe from the book tonight.
Cooking Up a Storm
I just started reading this great cookbook, Cooking Up a Storm. Here is the NYT review of the book. I like this description:
“THE notion of keeping a file of recipes clipped from a newspaper seems a quaint but fading pursuit.
Still, those flimsy reflections of the way a family, and a community, cooks have a value beyond the dishes themselves. That lesson was never clearer than after Hurricane Katrina, when 80 percent of New Orleans was flooded. Among the household items whose loss was felt most painfully were recipe collections.
About two months after the storm, Judy Walker, the food editor of The Times-Picayune, got back to the business of putting out her section. Almost immediately, the longstanding recipe-sharing column took on a new importance. Recipe by recipe, the newspaper was going to help people rebuild those lost collections.”
It is a great example of the back and forth communication that food sections provided in the community. From page 160 in the book: “We received a request from L.P., who wanted the recipe for Poulet Blanc (white chicken) from the late Leon Soniat, a former columnist for The Times-Picayune.”
We are going to a cook a recipe from the book tonight.
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