Cooking & Food
News This Week – Favorite Fiction in Recipes
This week Savuer posted recipes from some of their favorite fiction titles. Check them out! The Joy Luck Club: Eggplant in Garlic Sauce Eat Pray Love: Cacio e Pepe Pasta Sauce Le Grand Bouffe: Jacques Pepin’s Apple Tart Chocolat: Chocolate Truffles Willy Wonka: Chocolate Sauce Dim Sum Funeral: Pork Bao »
Mark Bittman’s 101 Summer Grilling Recipes
Every year Mark Bittman does 101 summer recipes for his column, The Minimalist, in the New York Times. This year’s 101 recipes focuses on grilling, and they are just as amazing as his previous summer lists. Written more as a list of ideas and flavor combinations than actual recipes with short how-to explanations, this... »
NEW! Home Brewing Section!
Logos has just received a bunch of New Books on brewing beer from Brewers Publication! So many, in fact, that we have created a new section dedicated specifically to brewing. Come check it out! Some titles include: Wild Brews by Jeff Sparrow, Brew Like a Monk by Stan Hieronymous, Brewing Classic Styles by Jamil... »
Molecular Gastronomy by Hervé This
For this week’s books in motion we bring you quick clip from Hervé This’ Molecular Gastronomy to Culinary Constructivism. In his previous book, Molecular Gastronomy: Exploring the Science of Flavor, This explores the science behind the functions and interactions of food. This is not a book about how to make aromas or foam, but... »
My Bread by Jim Lahey | A Recipe
It is easy for me to recommend My Bread because I have been using Jim Lahey’s recipe for no knead bread ever since it was published in the New York Times almost 3 years ago. It is a flawlessly simple recipe as well as versatile. It is based on the idea that modern bread... »
Mark Bittman’s 101 Summer Salads
Mark Bittman, author of Food Matters: A Guide to Conscious Eating with More Than 75 Recipes and columnist for the New York Times Food section has released his yearly 101 summer recipes: 101 Simple Salads for the Season. Last year’s picnic recipes blew me away, and I have been impatiently awaiting the new 101... »
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