Best Food Writing 2011
Format: PDF / Kindle (mobi) / ePub
Best Food Writing 2011 once more authoritatively and appealingly assembles the finest culinary prose from the past year’s books, magazines, newspapers, newsletters, and websites, featuring both established food writers (such as Anthony Bourdain and Ruth Reichl), rising stars (such as J. Lopez Kenji-Alt and Novella Carpenter), and some literary surprises (Jonathan Safran Foer, who contributed to Best Food Writing 2010).
thought Fergie and the Black-Eyed Peas referred to Sarah Ferguson, the former wife of Prince Andrew, and one of her food charities. As I was toasting the croutons in a skillet, Callie sidled up to me, and together we mercilessly teased The One about his remarkable unfamiliarity with pop culture. A shared look between him and me let me know he was okay with being the town fool for the evening. A hit for the greater good, he seemed to be saying. While I carved the chicken, she volleyed questions:
devouring carnitas, puerco asado, or burrito Jalisco (and yes, OK, there may be a few lightweights who aren’t eating pork), and you think to yourself, yes this is democracy and equality in action. Such classlessness is of course a one-way street. As yet the security guards and would-be gangbangers aren’t regulars at the Ivy and Spago. Somehow this all ties in with the current food trend that’s been called (I kid you not) the “nouveau truck scene.” Street food is surely the most classless food of
of the R&D process. Friends had suggested that I have Gonzales fry, among other things, a feather, an origami bird, and a small boot, but he had his own array of challenges in mind. On the large brushedsteel table, he had laid out his ingredients: Aunt Jemima buttermilk pancake mix, a can of Dole fruit cocktail, a bag of powdered sugar, a box of Bisquick, a bag of microwave popcorn, a jar of confection sprinkles, a can of pineapple rings, a whisk, tongs, a skimmer spoon, and a few red mixing
looks hard and golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan for 5 minutes, then remove the cake from the pan and let it cool completely on a wire rack. 6. Traditionally, the cake is now given away whole or cut into nine pieces and shared with others. If you’re serving the cake at home, you may want to sift a little powdered sugar over the top of the cake before slicing. The cake dries out easily, so if you do cut into it, make sure to
life of its own, being an all-purpose starting point to which one added all sorts of culinary backflips and flourishes. My favorite was the following, which appeared in Jennie June’s Cookbook. “Brain-balls or cakes are a very elegant addition, and are made by boiling the brains for ten minutes.” A recipe from the 1877 Buckeye Cookery suggested that the brains be removed to a saucer. They are used later to make forcemeat balls (that would be brain balls to you), which started with a paste of