I have been browsing a couple of cooking sites/blogs and have to mention a couple:
Eat the Seasons. This is a site that has weekly updates on what should be most fresh right now, and all year around. There are both American and British versions available. The British site includes admonishments such as "Avoid bendy broccoli." I have been wanting to compile a cookbook doing just this, but it seems as though the www has beat me to it!
Seasonal food information, tips and recipe ideas, updated every week.
FOODS IN SEASON NOW
foods in bold link to articles
FRUIT & NUTS
duck | lamb
FISH & SEAFOOD
lobsterAnother blog that I ran across as I was searching for Bouddha Bleu is Oswego Tea. I really like her recipes and her fod photography is really sumptuous.
I am beginning Choice Cuts, ed. by Mark Kurlansky. It is an anthology of food writing from throughout history, arranged by theme. MK is the author of Salt and Cod as well.
"Food is about agriculture, about ecology, about man's relationship with nature ... about nation-building, cultural struggles, friends and enemies ... and at times, even about sex." Thus Mark Kurlansky, author of the award-winning Cod and Salt, introduces Choice Cuts, his anthology of food writing throughout history. Kurlansky has cast his net very wide and presents a legion of food writers on every possible culinary subject.
The usual suspects are here, sometimes in triplicate: Brilliat Savarin on gourmets, female food-love, and how to gain weight; M.F.K. Fisher on bachelor cooking, the dislike of cabbage, and dinner at France's famed Monsieur Paul's in the 1940s; Elizabeth David on the folly of the garlic press, the glories of toast, and English pizza. But Kurlansky's trail starts much earlier with Plato on cooking (food as a branch of medicine, a notion shared by many modern advertisers), Heroditus on Egyptian dining, and, resoundingly, Mencius, a student of Confucius who, in the third century B.C., implored Chinese leaders to observe saner food and environmental policies.There is a great deal to digest here, but readers can take small bites at their leisure. Enjoyed in this way, the book provides an endlessly fascinating glimpse of humankind's second--or is it the first?--greatest pleasure. --Arthur Boehm