I was inspired by The Kitchen Counter Cooking School, but I was wondering why you're so against iodized table salt? Also, why is there iodine in table salt. Is this a bad thing? I've heard that people need a certain amount of iodine and it's impossible to get otherwise. Is this … [Read more...] about Why Is There Iodine in Table Salt and Is That a Bad Thing?
For The Kitchen Counter Cooking School, my friend Lisa and I spent a lot of time with other people's kitchens. There's something deeply intimate about what's lurks in the fridges, freezers and cupboards of strangers. As the site TrendCentral.com notes, the interiors of fridges … [Read more...] about What’s in your fridge?
Before I get into Soylent, I must first tell you about "meat shirts." You see, my brainy husband, Mike, once semi-joked that Big Food should develop nutrient-laden shirts that a person could wear to absorb their nutrition via their skin, rather than eating. At the end of the … [Read more...] about Soylent – The End of Food? Not So Fast…
The more that I study why and how people cook at home, the more that I understand the importance of a book such as Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Scribner, 2009). Noted food writer Michael Ruhlman lays out a simple premise: If you understand the … [Read more...] about Ratio by Michael Ruhlman
I'm hoping that the name of my second book says it all: Changing Courses: A Mission to Get People Off the Couch and into the Kitchen. Like my last book, this is a memoir with recipes. This time, instead of the classic and complicated French cuisine that I learned at Le Cordon … [Read more...] about Recipe testers wanted. Bad cooks welcome.