Are you food obsessed? Do you always turn to the food section in the newspaper? Are you always found hidden amongst the cookbook section in a bookstore? And when you do buy a cookbook you don’t just skim it, do you? You devour it. Lucky for you, there is a lot to savor when it comes to food lit! With the long Labor Day weekend approaching, you’re bound to have some free time to feed your inner chef a little brain food. Here are 10 great food books we recommend.

1. The Omnivore’s Dilemma, by Michael Pollan
2. The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World’s Most Famous Cooking School by Kathleen Flinn
3. Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany, by Bill Buford
4. A Homemade Life, Stories and Recipes from My Kitchen Table, by Molly Wizenberg
5. Salt: A World History, by Mark Kurlansky
6. Tender at the Bone: Growing Up at the Table, by Ruth Reichl
7. French Lessons: Adventures with Knife, Fork, and Corkscrew by Peter Mayle
8. My Life in France, by Julia Child and Alex Prud’Homme
9. Alice Waters and Chez Panisse, by Thomas McNamee
10. The Sweet Life in Paris: Delicious Adventures in the World’s Most Glorious – and Perplexing – City, by David Lebovitz

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Categories:	Author • Cookbooks • books	2 Comments
Tags:	authors • books • food authors • food lit • food memoires • food reads • food stories • food writers

I was perusing through some of Julia Child’s great cookbooks last night and came upon her recipe for Basic Vinaigrette Dressing. I’ll let you in on a little secret: I’m horrible at making salad dressing. If it extends beyond a good oil, a splash of lemon juice, and some salt, I’m afraid I tend to fail miserably. Inevitably it comes out too vinegary or just simply lacking in flavor. Salad dressing should be easy, right!? I can create a beautiful cassoulet, a lovely osso bucco, delicate homemade pasta, even fresh sushi. But a simple salad dressing? Not my forté. I usually pass the task on to Barnaby.

So, I’m turning a new leaf (pardon the salad pun), grabbing the oil and vinegar bottles by the <er> horns, and approaching this salad dressing business with a new attitude.

I..will..master..the..vinaigrette!

Who better than to show me the way than our friend Julia Child. I followed her Basic Vinaigrette recipe and minced scallions, mixed in some Dijon mustard, a pinch of salt, some vinegar and lemon juice, a really good olive oil, and a few healthy cracks of fresh black pepper. I gave it all a little vroom! vroom! with the immersion blender and voilà, the perfect vinaigrette. Like Julia says, you can always add more vinegar or lemon but you can’t take it out. I spooned some into the salad bowl, added my just-snipped-from-the-garden baby lettuces, and gave it all a toss. A bit of lemon zest gave it a fresh snap of flavor.

I think Julia would have been proud.

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Categories:	Author • Chefs • Cookbooks • Cooking tips • French • Salads • Sauces • condiments	5 Comments
Tags:	Dijon • julia child • lemon • salad dressing • Salads • vinaigrette

Julia Child once said, “The only time to eat diet food is while you’re waiting for the steak to cook.” I reminded myself of that when I cooked her dish of Sautéed Chicken with Mushrooms and Cream. Definitely not a diet dish. But what the heck, it’s Julia Week (Day 6, in fact) and we’re here to celebrate some of her delicious creations! What’s a little cream gonna hurt?

I’ve included a link to the recipe below, but one of the things I love about Julia is how she instructs us to follow our culinary instincts. There’s really no need to measure out each and every ingredient (unless of course you’re baking), but instead follow your senses.  In fact, in her cookbook The Way to Cook her recipe basically goes like this, “While the chicken is cooking, sauté the mushrooms in butter, season with salt and pepper….deglaze the pan with wine….add the cream (never does she say how much)….add the mushrooms….put the chicken back in….baste, simmer and serve.”

I’m sure she would have had a few sips of wine in there too. Love her.

So that is precisely what I did. I sautéed the chicken in a bit of butter and olive oil in one pan, and the mushrooms in another. Then, I removed the chicken from the pan, dumped nearly all the fat, and deglazed the pan with some dry white wine. (I actually just dumped the contents of my wine glass in, then gave myself a refill. It’s what Julia would have done, right?) Back in went the mushrooms along with a good splash of cream – swirl, swirl, swirl – then the chicken was tossed in.

The result: creamy, rich, mushroomy goodness. No need to even open a cookbook. But it’s nice to see Julia’s face on the pages right there next to you.

For the complete recipe:

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Categories:	Chefs • Cookbooks • Cooking tips • French • Meat & Poultry	1 Comment
Tags:	chicken • cream • dinner • French • julia child • main dish • mushrooms • sauteing

Today is the 5th day of Julia Child Week at Foodista! There are so many delicious recipes, we really could go on for months! Looking through Julia Child’s recipes and watching her episodes, it’s clear to me that she wanted to take the fear and intimidation out of cooking. Her explanations are clear and well described. She offers excellent substitutions and make-ahead suggestions to help the busy cook. I can imagine hundreds of women watching Julia effortlessly create Caneton a’ l’ Orange or cook live lobsters like it was an every day occurrence and surely thinking to themselves okay, I can handle this, or at least some of it!

Cooking can be incredibly nerve racking and awkward when you are first starting out, but instead of tackling live lobsters or roasting whole ducks right off the bat, Julia has several other recipes that are far less intimidating to start out with. For example, nothing could be more simple than making Julia’s Roquefort cheese balls. Elegant, rich and delicious, especially paired with a nice red wine, it’s a recipe that is perfect for a potluck or a party, and although easy to make, they look and taste like you slaved half your day in the kitchen!

Bon Appetite!

Other inspirational recipes for Roquefort cheese appetizers you may be interested in trying:

A Roquefort cheese roll by Homesick Texan, a leek and Roquefort tart from Too Many Chefs or some Roquefort and wine pairing tips from Rhino Wino with a scrumptious recipe for Roquefort gougeres.

Photo by Kaytethinks

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Categories:	Cheese • Chefs • Cookbooks • Entertaining • French • Uncategorized • potluck	2 Comments
Tags:	appetizer • cheese balls • Entertaining • julia child • Party • Roquefort cheese balls

Today is the fourth day in our Week of Julia Child, and boy are we having fun! So many recipes, so little time! Inspired by all the beautiful berries in our farmers market I thought a recipe showcasing their deliciousness would be fitting.

One of my favorite things to serve with fresh seasonal fruit is Sabayon, a wine custard, and found the perfect, easy recipe in Julia’s Kitchen Wisdom. Just whisk some fresh eggs with sugar and Marsala and spoon this creamy goodness over those gorgeous berries. That’s it, no fuss. Sabayon can be served hot or cold, but in the summer I prefer it well chilled for a refreshing reprieve from the heat.

Click below for the recipe:

Above photo: danielP2008

Other great vehicles for berries, or simply yummy recipes:

FXCuisine.com shows you via video how to make a Proper French Crepe
A beautiful Summer Berry Tart from Cookies on Friday
And this lovely Berry Soup With Cake Croutons (yum!) from Chow Vegan

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Categories:	Cookbooks • French • desserts • eggs	1 Comment
Tags:	berries • custard • Dessert • julia child • marsala • recipe • sabayon • Sweets • wine custard • zabaione

Today is the second day in our Week of Julia (Child, that is!).

There is something special about fresh garden peas. Maybe it’s their shape, their natural sweetness or their delicate appearance in a dish of melted butter. Peas are high on my list of favorite foods. If there is one thing I am guilty of, it’s stealing peas right out my mother’s garden or any garden that I just happen to wander in to. I can’t help it. So when the season is right to cook with garden peas, I’m already looking for the butter. Julia Child’s recipe for buttered peas is a simple, “let the peas shine” for themselves recipe. She actually had three recipes for peas, depending on the size and the season from when the peas were gathered or purchased. This recipe is for the ripe garden and farmer market peas, should there be any left from walking from the garden into the house, or the farmer’s market to the car. Enjoy!

Other fantastic pea recipes found here:
Buttered Snow Peas by Group Recipes

Warm Buttered Pea, Potato, Herb and Prosciutto Salad by We are Never Full

Buttered Peas by CD Kitchen

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Categories:	Cookbooks • Cooking tips • French • Uncategorized • Vegetarian • Veggies	2 Comments
Tags:	buttered peas • buttered peas with mint • julia child • julia child week • pea • side dish

I don’t know if you remember me telling you about Bethenny Frankel before, but I first met her at ChefDance in Park City in January. Her new book, Naturally Thin, is fresh off the press and I wanted to tell you more about it.

First, let me start by saying that I hate diets. Who doesn’t? But as a food writer and founder of a company that is all about food you could say I’m a bit obsessed with eating, and as such, would like to shed a few pounds before summer. Naturally Thin is a book about how to free ourselves from dieting, so Naturally Thin isn’t a diet, it’s a way of life. Better yet, Bethenny tells us that we don’t have to give up the foods we love. We simply need to moderate our intake.

As a natural foods chef (among many other things) her goal is to “democratize” health. That is, she wants health to be accessible to everyone, not just stars on the red carpet who can afford personal chefs and trainers to keep their bellies flat. Everyone deserves to eat well, be healthy and feel good. Amen.

She bases her no-diet tricks on 10 easy, no brainer rules. I’ll share some of my favorites with you:

1. Your diet is your bank account

Just like a bank account you need to manage how much you spend and save. It’s simply being aware of what you’re putting in your body; balancing not only the amount you eat, but also food “categories” (carbs, proteins, dairy, veggies, etc..) If you eat a hamburger for lunch, then it’s salad for dinner. Easy. No counting calories or points or any of that; just being cognizant of what you eat.

2. Get Real

This is one of my favorites because I grew up eating what I like to call “hippie food.” My mom always piled our plates high with whole grains, fresh fruits and vegetables, and her own soups. We all get busy, but I will fall off the wagon if a diet tells me I can’t have something. Bethenny doesn’t say no to processed foods, but says to limit them and choose foods as close to their natural state as possible. And, as most of us know, raw foods are high in fiber so they fill us up more.

3. Taste everything, eat nothing

I know that sounds strange, but how many times have you been to a cocktail party with a lovely spread of food and you chow down a bit too much on the pâté and brie? Both Bethenny and I have spent a significant amount of time in Italy where we learned the expression mangia poco ma bene. Meaning “Eat little, but well.”  Bethenny says we don’t have to avoid the food table, in fact have it all, but only a taste of each. I like that, because again, if I know I can’t have it I’ll eat the whole darn thing. One of her other rules, which helps to moderate us in the “taste everything, eat nothing” rule, is to spoil our appetite with something healthy before we go to a party, that way we aren’t pigging out.

What happens when we overdo it? Bethenny says, “Don’t focus on your guilt – focus on healing.”  She has recovery recipes – light and easily digestible foods – to naturally flush our system and get us back on track. We just returned from Mexico (lots of chips and guacamole, beans, pork – you get the picture) and my jeans were a bit tighter than they were when I left. I’ve been eating her Pureed Zucchini Soup and I already feel better (and can zip up my jeans!). It’s darn good too, even if you don’t need the recovery!

Pureed Zucchini Soup

1 medium red onion, evenly chopped
6 cups chicken stock or broth
6 medium sized zucchini, evenly chopped
Salt and pepper to taste
12 oz. frozen butternut squash, defrosted
1 cup plain soy milk
Juice of 1/2 a lemon

Sauté the onions in a large pot using nonstick pray, until lightly soft. Add the chicken stock, zucchini, salt, and pepper. Cook until zucchini are soft.

Using a hand immersion blender, puree the mixture until smooth. Add the defrosted butternut squash. Turn off the heat and add the soy milk and lemon juice. Season with more salt and pepper, to taste.

At the end of the day I like to relax with a little glass of wine or a cocktail – who doesn’t! Bethenny has a line of cocktails coming soon called SkinnyGirl. Her SkinnyGirl Margarita, in stores in May, is a low-sugar, low-cal version that she says is “the one to trust” since it’s free of all that heavy syrup you get in restaurant margaritas. She even asks bartenders to make it for her, which I now do too!

SkinnyGirl Margarita

2 ounces clear tequila (100% pure agave)
Large splash of lime juice, or 4 lime wedges
Tiny splash of orange or citrus liqueur
Optional: a splash of club soda to lighten it up.

If you’re tired of dieting, but want to look and feel good by summer, then I recommend this as a read (and no, I wasn’t paid to tell you that). Bethenny also has a cookbook coming out next year, but check out her website for more about her and other delicious recipes.

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Categories:	Author • Chefs • Cookbooks • Cooking tips • Interview	3 Comments
Tags:	bethenny frankel • books • diet • healthy eating • Interview • naturally thin

Nestled amongst the wineries in Woodinville, Washington is The Herbfarm, a charming restaurant that dishes up local food and wine in an exceptional nine-course themed meal. I’d always wanted to dine at The Herbfarm, a place known for its exquisite seasonal cuisine, and I was like a kid at Christmas when we arrived at the quaint cottage-like restaurant. We entered the foyer and gazed around the elegant and eclectic surroundings.

Oh, the evening was sure to delight!

Since we arrived early we snuck upstairs to the impressively stocked Chef’s Library that overlooks the dining room, and watched as owners Ron Zimmerman and Carrie Van Dyck, along with their amazing staff, prepared for their guests. It was like watching a culinary ballet: plates delicately laid out neatly in rows awaiting the edible art that would soon be placed upon them, glassware lined up to perfection, candles lit, tables checked and double checked.

More guests arrived and we gathered near the fireplace, a stunning hundred-year old tiled marvel, grabbed a glass of wine and followed Carrie out to the garden. The garden was clearly in its winter hibernation, but it was obvious that in productive months it’s certainly something to behold. Carrie held a small basket in her arm and told us about the various herbs they grow much of the year and use in the kitchen, she then passed around small clippings, such as winter savory and scented geranium, for us to smell. We moved on to the “recycling center” – a tidy little pigpen (sounds like an oxymoron, doesn’t it?) that’s home to Basil and Borage, two adorable Vietnamese potbellied pigs that are part of the kitchen cleanup crew.

We returned to the restaurant for our eagerly anticipated meal. We had chosen European-style seating, a communal table of four couples, as opposed to a single table. Our thoughts being that a spectacular lengthy meal should be shared with others who are equally as passionate about food. We chose wisely. At our table were three delightful couples, two of which had flown in from other parts of the country for The Herbfarm culinary experience.

The attention to detail is, in a word, extraordinary: tiny individual picture frames containing the names of the guests, crystal and silver goblets (six in all for each!), flatware meticulously placed, beautifully printed menus to whet the appetite.

Once we were seated, Ron welcomed his guests and introduced the staff, which was wonderful as it created a connection between diners and hosts, something you rarely experience in a restaurant. But then The Herbfarm is no ordinary restaurant. Our hunger grew as Chef Keith Luce and Sommelier Lisa Longren walked us through the menu and wine pairings.

I can barely contain myself. Does life get any better?

Our themed meal, “A Menu for Two Hearts” (it was Valentine’s weekend), started with an aphrodisiacal herbal champagne cocktail – in case we weren’t already in the mood. The gentleman got a “Greek” verbena hastata, the ladies a “Mayan” turmera aphrodisiaca – both of which were house-brewed herbal extracts poured from a tiny glass vial into Brut champagne. Divine! It was paired with our first course: “A Nibble for a Valentine,” a beautiful trio that consisted of that morning’s egg and sunchoke custard with smoked steelhead caviar and chives, a Kumamoto oyster with white sturgeon caviar and salsify cream, and a salt herring and potato terrine with radish and English thyme. Simply beautiful and delicious.

Next, we were given a scrumptious dish “White King and Black Truffles,” a marriage of line-caught Alaskan Ivory King salmon with truffled leeks and brown butter froth, paired with a 2007 WillaKenzie Estate Pinot Blanc (Oregon).

For our third course we delighted in “A Sausage Sans Suggestion.” The “sausage”, similar to a country-style pâté, was made of Mangalitsa ham, fois gras and Stokesberry Farm chicken accompanied by Puy lentils, beets and red cabbage with cracked mustard, and served with a 2006 Pierre Noir Gerwurztraminer from Washington’s Columbia Gorge.

Giddy with food-induced pleasure we moved on to course four, “The Wild Roll,” a roll of pasta and wild Yellowfoot and Hedgehog mushrooms with root vegetables and King Boletus broth, pleasingly washed down with a 1999 King Estate Pinot Noir from Croft Vineyard in the Willamette Valley (Oregon). We were so blissfully content we dug in before photographing, but this should give you a taste..

Course five brought us “For the Love of Lamb,” or as this dish made me exclaim, For the love of all things Holy! A gorgeously prepared potato-and-savory-crusted lamb rib-eye with Zataar-spiced carrot purée and a lamb bacon. And to further tantalize our tongues, a 2006 Betz Family Winery Meritage “Clos de Betz” from Washington’s Columbia Valley.

Next came the cheese course, or as the clever chefs named it, “Oh, You Cheese.” River’s Edge Full Moon goat from Oregon’s Coast Range with a house-made pancetta-garlic flatbread and dried fruit compote.

To round out the evening’s fare, and to prep our bellies for sweet things to come, we were served Cupid’s Ice Cream Cone. A wonderful yogurt ice cream scented with rose geranium (we rubbed this between our fingers in the garden. Something you must grow in your garden – spectacular!) scooped into a little cone. The perfect palate cleanser.

Last but not least came “Of Things to Love.” Oh, yes, indeed. A bittersweet chocolate separation cake with rosemary ice cream, a caramel crêpe with salted butter and winter fruit marmalade, and a Sekel pear-walnut tart with candied wild cranberries and créme fraîche. Lord have mercy.

After a lovely coffee and tea service, “A Selection of Small Treats” arrived just in case our bellies weren’t completely full (there’s always room for a chocolate truffle or two!). All paired with a 2006 Sineann late harvest Syrah called “Old Ball and Chain” – a clever selection indeed for a lovers evening!

It was a magical night. The Herbfarm presents cuisine beyond food, it’s art and poetry that inspires all of one’s senses. Truly an event to experience.

For more on The Herbfarm, and to discover the week’s current menu click here.

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Categories:	Chefs • Cookbooks • Environmental • Restaurants	1 Comment
Tags:	carrie van dyck • local • Organic • restaurant • ron zimmerman • sustainable • The Herbfarm • washington • Woodinville

Image: jessicafm

Though I can’t remember where, years ago I read about many American families guarding a secret family chocolate chip cookie recipe…often handed down from grandma on a yellowed note card. But it turned out that they all had the exact same recipe and that it matched the one on the back of the bag for Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies! If any of our readers remembers this and can share the source, we would appreciate it.

Even though “secret recipes” are as old as time, at Foodista, we believe there is great value in openness and sharing. Since we encourage our users to contribute recipes, below are some simple information resources to help you understand some of the legal doctrines regarding recipes and intellectual property.

Copyright
Can a recipe be copyrighted? In short, no. Recognizing this is a common question, the U.S. Government created a special page on the Copyight Office Website .

Here’s an excerpt:

“Mere listings of ingredients as in recipes, formulas, compounds, or prescriptions are not subject to copyright protection. However, when a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection.

Protection under the copyright law (title 17 of the United States Code , section 102 ) extends only to ‘original works of authorship’ that are fixed in a tangible form (a copy). ‘Original’ means merely that the author produced the work by his own intellectual effort, as distinguished from copying an existing work. Copyright protection may extend to a description, explanation, or illustration, assuming that the requirements of the copyright law are met.” (Visited January 29, 2009)

So the basic components of a recipe, ingredients and the preparation method, cannot be copyrighted. Furthermore, the “substantial literary expression” and “original works of authorship” standard is hard to meet for many recipes since they tend to describe commonly understood cooking techniques. Read more about Copyright at Wikipedia.

Patents
On the surface, it seems most appropriate form of intellectual property protection for recipes would be a patent, but proving you invented a recipe would be difficult given how long people have been putting foods together and cooking them! Read more about Patents at Wikipedia.

Trade Secrets
Another way to protect intellectual property is through Trade Secrets. Rather than publishing an invention or creation, individuals keep them a secret and get anyone they share with to agree to keep it a secret by contract. Some of the most famous examples of trade secrets are the recipes for Coca-Cola and Kentucky Fried Chicken’s “Eleven Herbs and Spices.” So it would be illegal for some who has been given access by those companies, under a non-disclosure agreement to share them, but if you figured out the ingredients and process independently in a lab, you would be free to share. Read more about Trade Secrets at Wikipedia.

Other interesting areas of law related to the use, modification, and publication of recipes are (links go to related Wikipedia pages):

Fair Use

Copyleft

Public Domain

Digital Millennium Copyright

At Foodista, we have adopted a Creative Commons License that gives everyone free and broad rights to reuse content from Foodista. We also encourage everyone to give credit where credit is due. Above all, we do not condone the violation of anyone’s rights.

NOTE: I am not a lawyer, the above analysis is my own understanding of these issues after a lot of reading, but should not be considered professional legal advice.

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Categories:	Chocolate • Cookbooks	Leave a Comment
Tags:	chocolate chip cookies • Copyright • Intellectual Property • Law • Legal

When I heard the UPS truck outside this morning I knew what it was delivering: my new copy of The Flavor Bible: The Essential Guide To Culinary Creativity, Based On The Wisdom Of America’s Most Imaginative Chefs. I ran downstairs from my office to the front door and there it was…

I’d heard from many of my food-loving friends and bloggers about this fabulous book, but had no idea how good it really is. So good that I just had to share it with you. As someone who writes about food I often struggle to come up with something clever and delicious. This book has solved that problem! Thank you Karen and Andrew for what must have been an exhausting exercise.

Comprised of an impressive and extensive list of foods and cuisines, the book includes synonyms, seasons, functions, cooking techniques, flavor affinities/matching, and more. Brilliant! For example, if you have a bunch of chestnuts and don’t know what to do with them it suggests ingredients from Armagnac to sweet Marsala, but recommends avoiding berries. Flavor affinities for chestnuts include bacon and fennel or orange and pear, to name just a couple. Call- outs are also given to famous chefs and how they use that particular ingredient. Such as Gina DePalma, pastry chef at Babbo, who created a Chestnut Spice Cake With Mascarpone Cream.

Simply put, The Flavor Bible is an inspiring must-have for your kitchen! Even if you don’t write about food.

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Categories:	Cookbooks • Cooking tips	1 Comment
Tags:	andrew dornenburg • book • cooking reference • karen page • review • the flavor bible