Modernist Cuisine is not your grandmother's Joy of Cooking. It establishes a new language by which chefs can communicate the complexities of their intellectual work. Authors Nathan Myhrvold, Chris Young and Maxime Bilet have produced a beautiful and fascinating cookbook that explores the possibili ... More >>
This is neither a list of the all-time best cookbooks of the year, nor is it a list of the best Texan cookbooks of the year. It's a combination of both. Because odds are that if you're giving a cookbook as a gift this year, it's either going to be to a fellow Texan or because you're a Texan l ... More >>
The Gulf of Mexico produces some of the world's most delicious seafood, but we're not processing it for sushi. What gives?
Flowers in the garden are beautiful, but not in the herb section. That's the last step before herbs go to seed, and begin to fade. It's been a good run for cilantro, which grows from the cooler days of October, until the soil temperature reaches 75 degrees. I'll let mine go to seed, and co ... More >>
Long before I ever started writing about food, I always had a copy of Harold McGee's On Food and Cooking at my desk. Yes, even when I worked in human resources. Along with two thesauruses, Webster's dictionary, The National Geographic Desk Reference, The A-Z of Art, the Food Lover's Companion ... More >>
Stock is one of the most basic components of good cooking, yet it has become a shockingly infrequent element in most home cooks' repertoires. And it's amazingly easy to prepare. Meanwhile, store-bought stock tastes terrible and is pretty expensive. Stocks are concentrated flavor, made all th ... More >>
Some advice for those who fret about naturally occurring toxins in holiday meals: Stuff it