Puglia: A Culinary Memoir December 29, 2008 Santa Claus flat out forgot me this year. I knew instantly that the jolly old elf passed me by when I scrounged around in my Christmas stocking. No lump of coal. But no copy of Maria Pignatelli Ferrante’s Puglia: A Culinary Memoir either. And this prize of a book didn’t even make it into the tiny pile of presents on the floor under my Christmas tree. Maybe that’s because the book is out of stock in most places. And many online book dealers are
Early TV cooking show host has died, leaving a legacy of Italian cookbooks for foodiesLong before network television and then cable television cooked up reality food shows that are about as real as Snow White and the Seven Dwarfs, public television and then networks operating in a simpler time brought chefs into our homes to teach Americans how to cook more than casseroles, roasts, mac 'n cheese and dishes made with Jello. First among equals was, of course, the incomparable Julia Child. Ther
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Truth be told, I don’t really have a desk (although, happily, that will be changing soon!). For the last year and a half, my office has been the Butler (Columbia U) and New York Public Libraries, the La Jolla and Marina del Rey Libraries, and a mixed bag of airport lounges and Starbucks. Here are some books that have come across my virtual desk this holiday season. (Click on the images for Amazon links.) Puglia: a Culinary Memoir is the most recent entry in a wonderful series of regional Italian
The quote above comes from Regis Philbin who two days ago ate with Rev. Joseph Orisni, a Bayonne priest, author of several Italian cookbooks and a recurring guest on Live with Regis and Kelly, at TenEast, a Japanese fusion restaurant, the first restaurant in town to serve Kobe beef or a $105 entree, the Kobe strip served with truffled mash. While the Jersey Journal incorrectly notes Philbin mentions the golf course - you can watch the video here - they are right that he got the name wrong, cal
This is the gift that the true foodie will enjoy for many years to come. More: this is the sort of book -- lush, over the top, practically decadent -- that is best served up as a gift. After all, Italian cookbooks are hardly in short supply. But Food Festivals of Italy: Celebrated Recipes from 50 Food Fairs (Gibbs Smith) takes things to a whole new level. “We have yet to find anyone who believes
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