Delicious Art at STUDIO Gallery
Bake Until Bubby & Macaroni and Cheese Recipe
Massimo's Italian Kitchen & Pork Spareribs and Cabbage Recipe
Whole Grains for Everyone
Kylie Kwong Cookbooks
New Healthy Cookbooks
Techniques of Healthy Cooking
Cook by the Book: Throw a Great Party
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Three months after it launched,\r\nForbes chose her blog, \u003cstrong>Cooking with Amy\u003c/strong>, as one of the\r\ntop five best food blogs, praising her writing as\r\n“smart, cozy and witty”. Since then her blog has been\r\nfeatured and recipes reprinted in many newspapers and\r\nmagazines in the U.S. and the world.\r\n\r\nIn addition to regularly updating her blog, Amy is a\r\nguest contributor to the Epicurious.com blog, and\r\nContributing Editor of Glam Dish. She also writes\r\nrestaurant reviews for SF Station.\r\n\r\nHer focus on \u003cstrong>Bay Area Bites\u003c/strong> is primarily cookbook\r\nreviews along with some interviews and current events.\r\n\r\nAmy is a recipe developer and freelance food writer.\r\nShe is author of \u003cstrong>WinePassport: Portugal\u003c/strong> and wrote the new introduction to the classic cookbook, \u003cstrong>Jane Grigson’s Vegetable Book\u003c/strong>, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.\r\n\r\nShe is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.","avatar":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Amy Sherman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/amy-sherman"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_2281":{"type":"posts","id":"bayareabites_2281","meta":{"index":"posts_1591205157","site":"bayareabites","id":"2281","score":null,"sort":[1236613514000]},"guestAuthors":[],"slug":"go-vegan","title":"Go Vegan","publishDate":1236613514,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/63299459.jpg\" alt=\"63299459\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-2288\">\u003cbr>\nI like a challenge as much as the next person. Cooking without any meat, dairy or eggs is a pretty big challenge for me, but every once in a while I do go \u003ca href=\"http://en.wikipedia.org/wiki/Vegan\">vegan\u003c/a>. My problem with most vegan cookbooks is they tend to veer off into the realm of meat substitutes. Frankly, if I want to eat meat, I will, so I prefer more creative approaches. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/vegancookbooks1.jpg\" alt=\"vegancookbooks1\" width=\"378\" height=\"240\" class=\"alignnone size-full wp-image-2286\">\u003cbr>\nTo get inspired and learn new cooking techniques there are two cookbooks I rely on,\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156924264X/kqedorg-20\"> Veganomicon\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1587613387/kqedorg-20\">The Accidental Vegan\u003c/a>. \u003cstrong>Veganomicon\u003c/strong> was written by Isa Chandra Moskowitz and Terry Hope Romero, two hipsters and founders of the \u003ca href=\"http://www.theppk.com/\">Post Punk Kitchen\u003c/a>. Some great recipes from the book include Pasta e Fagioli and Chickpeas Romesco. \u003c/p>\n\u003cp>\u003cstrong>The Accidental Vegan\u003c/strong> by Devra Gartenstein features recipes that are very straightforward and easy to cook. They are definitely the type of recipes that will make you forget you are not eating meat. The Greek Lentil Soup, Szechuan Noodle Salad, Fennel Tapenade and Baba Ganoush recipes are all keepers. Sadly many of the dessert recipes often use non-hydogenated margarine which does not appeal to me. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/jill2.jpg\" alt=\"jill2\" width=\"175\" height=\"200\" class=\"alignleft size-full wp-image-2306\">I spoke to author, teacher and dietician, Jill Nussinow the \"\u003ca href=\"http://www.theveggiequeen.com/\">Veggie Queen\u003c/a>\" to to get her thoughts on the subject:\u003c/p>\n\u003cp> \"I think that the big key to going vegan is to make food taste great no matter what. Many ethnic dishes are or can be vegan easily -- think Thai (minus fish sauce and substitute tamari or Bragg's liquid amino acids), Mexican minus the cheese, Indian, Japanese, Chinese. Classic combos such as rice, beans and tortillas are vegan. The salsa and guacamole are too.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Use the freshest food that that you can buy and don't expect anything to taste like meat because it doesn't. One of the worst things to do is buy vegan cheese or some kind of meat substitute and think that it's going to be the same as eating whatever it resembles, at least by name.\"\u003c/p>\n\u003cp>Here are my tips for incorporating more vegan meals into your diet:\u003c/p>\n\u003cp>\u003cstrong>Cook Asian & Middle Eastern Food\u003cbr>\n\u003c/strong>These cuisines are loaded with easy vegan dishes such as \u003ca href=\"http://www.elise.com/recipes/archives/001844hummus.php%0A\">Hummus\u003c/a>, \u003ca href=\"http://blog.fatfreevegan.com/2006/01/thai-style-vegetable-curry.html%0A\">Thai Style Vegetable Curry\u003c/a>, \u003ca href=\"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=232460\">Tofu Stir Fried with Shiitake Mushrooms and Chinese Peas\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Concoct Creamy Soups\u003c/strong>\u003cbr>\nMaking soup is a great way to use a variety of vegetables. Pureeing cooked corn, black beans or potatoes will yield a creamy soup without any dairy. \u003c/p>\n\u003cp>\u003cstrong>Build Hearty Salads\u003c/strong>\u003cbr>\nSalads made from ingredients like avocados, bulgur, edamame and shredded vegetables are anything but rabbit food.\u003c/p>\n\u003cp>\u003cstrong>Don't Forget to Snack!\u003c/strong>\u003cbr>\nDips and spreads made from beans, nuts, and even roasted vegetables can be tasty and nutritious. \u003c/p>\n\u003cp>\u003cstrong>Invest in Olive Oil\u003c/strong>\u003cbr>\nOlive oil adds flavor and nutrition and can often be used in place of butter. Try it in mashed potatoes, popcorn and on garlic bread.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>If you have tips of your own, feel free to leave them in the comments section.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Tips and cookbook recommendations for going vegan. ","status":"publish","parent":0,"modified":1236615494,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":487},"headData":{"title":"Go Vegan | KQED","description":"Tips and cookbook recommendations for going vegan. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"2281 http://blogs.kqed.org/bayareabites/?p=2281","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/03/09/go-vegan/","disqusTitle":"Go Vegan","path":"/bayareabites/2281/go-vegan","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/63299459.jpg\" alt=\"63299459\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-2288\">\u003cbr>\nI like a challenge as much as the next person. Cooking without any meat, dairy or eggs is a pretty big challenge for me, but every once in a while I do go \u003ca href=\"http://en.wikipedia.org/wiki/Vegan\">vegan\u003c/a>. My problem with most vegan cookbooks is they tend to veer off into the realm of meat substitutes. Frankly, if I want to eat meat, I will, so I prefer more creative approaches. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/vegancookbooks1.jpg\" alt=\"vegancookbooks1\" width=\"378\" height=\"240\" class=\"alignnone size-full wp-image-2286\">\u003cbr>\nTo get inspired and learn new cooking techniques there are two cookbooks I rely on,\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156924264X/kqedorg-20\"> Veganomicon\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1587613387/kqedorg-20\">The Accidental Vegan\u003c/a>. \u003cstrong>Veganomicon\u003c/strong> was written by Isa Chandra Moskowitz and Terry Hope Romero, two hipsters and founders of the \u003ca href=\"http://www.theppk.com/\">Post Punk Kitchen\u003c/a>. Some great recipes from the book include Pasta e Fagioli and Chickpeas Romesco. \u003c/p>\n\u003cp>\u003cstrong>The Accidental Vegan\u003c/strong> by Devra Gartenstein features recipes that are very straightforward and easy to cook. They are definitely the type of recipes that will make you forget you are not eating meat. The Greek Lentil Soup, Szechuan Noodle Salad, Fennel Tapenade and Baba Ganoush recipes are all keepers. Sadly many of the dessert recipes often use non-hydogenated margarine which does not appeal to me. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/jill2.jpg\" alt=\"jill2\" width=\"175\" height=\"200\" class=\"alignleft size-full wp-image-2306\">I spoke to author, teacher and dietician, Jill Nussinow the \"\u003ca href=\"http://www.theveggiequeen.com/\">Veggie Queen\u003c/a>\" to to get her thoughts on the subject:\u003c/p>\n\u003cp> \"I think that the big key to going vegan is to make food taste great no matter what. Many ethnic dishes are or can be vegan easily -- think Thai (minus fish sauce and substitute tamari or Bragg's liquid amino acids), Mexican minus the cheese, Indian, Japanese, Chinese. Classic combos such as rice, beans and tortillas are vegan. The salsa and guacamole are too.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Use the freshest food that that you can buy and don't expect anything to taste like meat because it doesn't. One of the worst things to do is buy vegan cheese or some kind of meat substitute and think that it's going to be the same as eating whatever it resembles, at least by name.\"\u003c/p>\n\u003cp>Here are my tips for incorporating more vegan meals into your diet:\u003c/p>\n\u003cp>\u003cstrong>Cook Asian & Middle Eastern Food\u003cbr>\n\u003c/strong>These cuisines are loaded with easy vegan dishes such as \u003ca href=\"http://www.elise.com/recipes/archives/001844hummus.php%0A\">Hummus\u003c/a>, \u003ca href=\"http://blog.fatfreevegan.com/2006/01/thai-style-vegetable-curry.html%0A\">Thai Style Vegetable Curry\u003c/a>, \u003ca href=\"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=232460\">Tofu Stir Fried with Shiitake Mushrooms and Chinese Peas\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Concoct Creamy Soups\u003c/strong>\u003cbr>\nMaking soup is a great way to use a variety of vegetables. Pureeing cooked corn, black beans or potatoes will yield a creamy soup without any dairy. \u003c/p>\n\u003cp>\u003cstrong>Build Hearty Salads\u003c/strong>\u003cbr>\nSalads made from ingredients like avocados, bulgur, edamame and shredded vegetables are anything but rabbit food.\u003c/p>\n\u003cp>\u003cstrong>Don't Forget to Snack!\u003c/strong>\u003cbr>\nDips and spreads made from beans, nuts, and even roasted vegetables can be tasty and nutritious. \u003c/p>\n\u003cp>\u003cstrong>Invest in Olive Oil\u003c/strong>\u003cbr>\nOlive oil adds flavor and nutrition and can often be used in place of butter. Try it in mashed potatoes, popcorn and on garlic bread.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>If you have tips of your own, feel free to leave them in the comments section.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/2281/go-vegan","authors":["5020"],"categories":["bayareabites_588","bayareabites_1873"],"tags":["bayareabites_77","bayareabites_112","bayareabites_1871"],"label":"bayareabites"},"bayareabites_883":{"type":"posts","id":"bayareabites_883","meta":{"index":"posts_1591205157","site":"bayareabites","id":"883","score":null,"sort":[1205334660000]},"guestAuthors":[],"slug":"delicious-art-at-studio-gallery","title":"Delicious Art at STUDIO Gallery","publishDate":1205334660,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I couldn't have been more pleased when \u003cstrong>\u003ca href=\"http://studiogallerysf.com/\">STUDIO Gallery\u003c/a>\u003c/strong> opened up on Polk street a few years ago. The gallery is unlike any other I know. First of all, it's not airy and industrial, it's a tiny and cozy storefront, and it showcases the work of only Bay Area artists. Art shows are accessible, sometimes provocative and more often than not, fun. Most of the artwork is very affordable and there is just about something for everyone and every budget. In addition to folk art you will also find fine art, but I've yet to see anything stuffy or terribly intimidating.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V53-_stNI/AAAAAAAAALA/WmYYpQ41HvA/s1600-h/Deliciousart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V53-_stNI/AAAAAAAAALA/WmYYpQ41HvA/s320/Deliciousart.jpg\" border=\"0\">\u003c/a>\u003cbr>\nOne of the more enjoyable shows they have held every year is \u003cstrong>\u003ca href=\"http://studiogallerysf.com/wst_page7.html\">Delicious, art inspired by food and drink\u003c/a>\u003c/strong>. The show opens today and runs through April 13th, and there will be a reception this Saturday from 4 until 8 pm. This year there are over 70 artists participating and on display are oil paintings, pastels, prints, photographs, drawings, mixed media and even a paper sculpture from one of my favorite local artisans, \u003cstrong>\u003ca href=\"http://www.kamiartstudio.com/paperart-food1.htm\">Toshiko Kamiyama\u003c/a>\u003c/strong> who makes the most amazing realistic pieces like this one, all made out of paper.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V4vO_stLI/AAAAAAAAAKw/YG6b2tjwbHA/s1600-h/Kamiyama_-_Breakfast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V4vO_stLI/AAAAAAAAAKw/YG6b2tjwbHA/s320/Kamiyama_-_Breakfast.jpg\" border=\"0\">\u003c/a>\u003cbr>\nYou can see photos from Delicious \u003cstrong>\u003ca href=\"http://studiogallerysf.com/wst_page5.php?RowIdx=12&ID2=IkmTY2\">here\u003c/a>\u003c/strong>. STUDIO Gallery has also recently launched another web site called \u003cstrong>\u003ca href=\"https://www.reallysf.com/\">Really SF\u003c/a>\u003c/strong> that has plenty of local art, from photographs to painting to maps to prints and it is all San Francisco or Bay Area themed. Online is fine, but do check out the Delicious show in person if you are in the area. And don't worry, there are plenty of places to eat in the neighborhood if the show stimulates your appetite.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://studiogallerysf.com/\">STUDIO Gallery\u003c/a>\u003c/strong>\u003cbr>\n718A Polk Street (between Clay & Washington)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n415.931.3130\u003c/p>\n\u003cp>\u003cstrong>Gallery Hours\u003cbr>\nWednesday, Thursday, Friday 11am - 8 pm\u003cbr>\nSaturday + Sunday 11 am - 6 pm\u003cbr>\nMonday + Tuesday by appointment\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1207777710,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":312},"headData":{"title":"Delicious Art at STUDIO Gallery | KQED","description":"I couldn't have been more pleased when STUDIO Gallery opened up on Polk street a few years ago. The gallery is unlike any other I know. First of all, it's not airy and industrial, it's a tiny and cozy storefront, and it showcases the work of only Bay Area artists. Art shows are accessible, sometimes","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"883 http://blogs.kqed.org/bayareabites/2008/03/12/delicious-art-at-studio-gallery/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/03/12/delicious-art-at-studio-gallery/","disqusTitle":"Delicious Art at STUDIO Gallery","path":"/bayareabites/883/delicious-art-at-studio-gallery","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I couldn't have been more pleased when \u003cstrong>\u003ca href=\"http://studiogallerysf.com/\">STUDIO Gallery\u003c/a>\u003c/strong> opened up on Polk street a few years ago. The gallery is unlike any other I know. First of all, it's not airy and industrial, it's a tiny and cozy storefront, and it showcases the work of only Bay Area artists. Art shows are accessible, sometimes provocative and more often than not, fun. Most of the artwork is very affordable and there is just about something for everyone and every budget. In addition to folk art you will also find fine art, but I've yet to see anything stuffy or terribly intimidating.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V53-_stNI/AAAAAAAAALA/WmYYpQ41HvA/s1600-h/Deliciousart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V53-_stNI/AAAAAAAAALA/WmYYpQ41HvA/s320/Deliciousart.jpg\" border=\"0\">\u003c/a>\u003cbr>\nOne of the more enjoyable shows they have held every year is \u003cstrong>\u003ca href=\"http://studiogallerysf.com/wst_page7.html\">Delicious, art inspired by food and drink\u003c/a>\u003c/strong>. The show opens today and runs through April 13th, and there will be a reception this Saturday from 4 until 8 pm. This year there are over 70 artists participating and on display are oil paintings, pastels, prints, photographs, drawings, mixed media and even a paper sculpture from one of my favorite local artisans, \u003cstrong>\u003ca href=\"http://www.kamiartstudio.com/paperart-food1.htm\">Toshiko Kamiyama\u003c/a>\u003c/strong> who makes the most amazing realistic pieces like this one, all made out of paper.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V4vO_stLI/AAAAAAAAAKw/YG6b2tjwbHA/s1600-h/Kamiyama_-_Breakfast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R9V4vO_stLI/AAAAAAAAAKw/YG6b2tjwbHA/s320/Kamiyama_-_Breakfast.jpg\" border=\"0\">\u003c/a>\u003cbr>\nYou can see photos from Delicious \u003cstrong>\u003ca href=\"http://studiogallerysf.com/wst_page5.php?RowIdx=12&ID2=IkmTY2\">here\u003c/a>\u003c/strong>. STUDIO Gallery has also recently launched another web site called \u003cstrong>\u003ca href=\"https://www.reallysf.com/\">Really SF\u003c/a>\u003c/strong> that has plenty of local art, from photographs to painting to maps to prints and it is all San Francisco or Bay Area themed. Online is fine, but do check out the Delicious show in person if you are in the area. And don't worry, there are plenty of places to eat in the neighborhood if the show stimulates your appetite.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://studiogallerysf.com/\">STUDIO Gallery\u003c/a>\u003c/strong>\u003cbr>\n718A Polk Street (between Clay & Washington)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n415.931.3130\u003c/p>\n\u003cp>\u003cstrong>Gallery Hours\u003cbr>\nWednesday, Thursday, Friday 11am - 8 pm\u003cbr>\nSaturday + Sunday 11 am - 6 pm\u003cbr>\nMonday + Tuesday by appointment\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/883/delicious-art-at-studio-gallery","authors":["5020"],"categories":["bayareabites_109","bayareabites_752"],"tags":["bayareabites_77","bayareabites_127","bayareabites_744"],"label":"bayareabites"},"bayareabites_877":{"type":"posts","id":"bayareabites_877","meta":{"index":"posts_1591205157","site":"bayareabites","id":"877","score":null,"sort":[1204739040000]},"guestAuthors":[],"slug":"bake-until-bubby-macaroni-and-cheese-recipe","title":"Bake Until Bubby & Macaroni and Cheese Recipe","publishDate":1204739040,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R87d3JuOsyI/AAAAAAAAAKg/FxqgXaPSKX4/s1600-h/515FxESLASL._SS500_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R87d3JuOsyI/AAAAAAAAAKg/FxqgXaPSKX4/s320/515FxESLASL._SS500_.jpg\" border=\"0\">\u003c/a>\u003cbr>When I worked as a counselor in a homeless shelter I gained an appreciation for casseroles. The shifts were long and dinner was often the main focus of the evening for counselors as well as guests. Churches and synagogues provided meals at the shelter, and casseroles were served night after night. Because we didn't always know what was in them, when asked what was for dinner, one of my colleagues used to say \"hot dish.\" The best casseroles ironically came from the poorest part of the county. Those Baptist's sure knew how to stretch a food dollar and make something out of close to nothing, they put the Episcopalians from the expensive neighborhood to shame! \u003c/p>\n\u003cp>In \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0471754471/kqedorg-20\">Bake Until Bubby\u003c/a>\u003c/b>, author \u003cb>\u003ca href=\"http://www.cliffordawright.com/caw/index.html\">Clifford A. Wright\u003c/a>\u003c/b> explains that casseroles gained a bad reputation after World War II when home cooks relied on processed, packaged and canned food rather than farm fresh ingredients. Thankfully, with the exception of canned tomatoes, Bake Until Bubbly eschews the cans, boxes of crackers and bags of chips and uses great high quality ingredients to create both traditional and modern casseroles. \u003c/p>\n\u003cp>Wright is a food historian and begins the book with casseroles throughout the ages. The recipes are divided into Breakfast Casseroles, Classic American Favorites, Casseroles from other Countries, Vegetable Casseroles, Vegetable Casseroles without Meat, and Dessert Casseroles. It's great to see casseroles being elevated into something worth savoring because they are generally easy to make, economical and yield something comforting. I've always been a fan.\u003c/p>\n\u003cp>\u003cb>Macaroni and Cheese\u003c/b>\u003cbr>Makes 4-6 servings\u003c/p>\n\u003cp>3 Tablespoons unsalted butter\u003cbr>3 Tablespoons finely chopped onion\u003cbr>1/2 garlic clove, finely chopped\u003cbr>3 Tablespoons all purpose flour\u003cbr>3 1/2 cups whole milk\u003cbr>1 pound milk or sharp aged white cheddar cheese, shredded\u003cbr>2 Tablespoons Dijon mustard\u003cbr>1/2 teaspoon salt plus more to taste\u003cbr>1 pound elbow macaroni or any short tubular pasta\u003cbr>2 Tablespoons dry bread crumbs\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Preheat the oven to 400 degrees. Butter a 10 inch round baking casserole that is at least 3 inches deep. \u003c/p>\n\u003cp>2. In a saucepan, melt the butter over medium heat, then add the onion and garlic and cook, stirring until translucent, about 3 minutes. Add the flour to form a roux, stirring for about 1 minute. Remove the saucepan from the heat and whisk in the milk. Return to low heat and simmer, stirring until smooth but liquidy, about 15 minutes. Add the cheese, 1 cup or a handful at a time, stirring frequently until it melts. Add the mustard, 3/4 teaspoon of salt, and stir to blend well.\u003c/p>\n\u003cp>3. Meanwhile, bring a large pot of abundantly salted water to a vigorous boil. Add the macaroni and boil until half-cooked (follow the package instructions). Drain the macaroni and transfer it to a large bowl. Pour the cheese sauce over the macaroni and stir and toss a bit. Transfer the macaroni mixture to the casserole. Sprinkle with bread crumbs on top and bake until the top begins to turn golden and the sauce is bubbly, about 25 minutes. Let rest for 10 minutes, then serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reprinted by permission from Bake Until Bubbly, by Clifford A. White. Published by John Wiley & Sons, Inc. Copyright © 2008 by Clifford A. White. All rights reserved.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780106,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":537},"headData":{"title":"Bake Until Bubby & Macaroni and Cheese Recipe | KQED","description":"When I worked as a counselor in a homeless shelter I gained an appreciation for casseroles. The shifts were long and dinner was often the main focus of the evening for counselors as well as guests. Churches and synagogues provided meals at the shelter, and casseroles were served night after night. Because we didn't always","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"877 http://blogs.kqed.org/bayareabites/2008/03/05/bake-until-bubby-macaroni-and-cheese-recipe/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/03/05/bake-until-bubby-macaroni-and-cheese-recipe/","disqusTitle":"Bake Until Bubby & Macaroni and Cheese Recipe","path":"/bayareabites/877/bake-until-bubby-macaroni-and-cheese-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R87d3JuOsyI/AAAAAAAAAKg/FxqgXaPSKX4/s1600-h/515FxESLASL._SS500_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R87d3JuOsyI/AAAAAAAAAKg/FxqgXaPSKX4/s320/515FxESLASL._SS500_.jpg\" border=\"0\">\u003c/a>\u003cbr>When I worked as a counselor in a homeless shelter I gained an appreciation for casseroles. The shifts were long and dinner was often the main focus of the evening for counselors as well as guests. Churches and synagogues provided meals at the shelter, and casseroles were served night after night. Because we didn't always know what was in them, when asked what was for dinner, one of my colleagues used to say \"hot dish.\" The best casseroles ironically came from the poorest part of the county. Those Baptist's sure knew how to stretch a food dollar and make something out of close to nothing, they put the Episcopalians from the expensive neighborhood to shame! \u003c/p>\n\u003cp>In \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0471754471/kqedorg-20\">Bake Until Bubby\u003c/a>\u003c/b>, author \u003cb>\u003ca href=\"http://www.cliffordawright.com/caw/index.html\">Clifford A. Wright\u003c/a>\u003c/b> explains that casseroles gained a bad reputation after World War II when home cooks relied on processed, packaged and canned food rather than farm fresh ingredients. Thankfully, with the exception of canned tomatoes, Bake Until Bubbly eschews the cans, boxes of crackers and bags of chips and uses great high quality ingredients to create both traditional and modern casseroles. \u003c/p>\n\u003cp>Wright is a food historian and begins the book with casseroles throughout the ages. The recipes are divided into Breakfast Casseroles, Classic American Favorites, Casseroles from other Countries, Vegetable Casseroles, Vegetable Casseroles without Meat, and Dessert Casseroles. It's great to see casseroles being elevated into something worth savoring because they are generally easy to make, economical and yield something comforting. I've always been a fan.\u003c/p>\n\u003cp>\u003cb>Macaroni and Cheese\u003c/b>\u003cbr>Makes 4-6 servings\u003c/p>\n\u003cp>3 Tablespoons unsalted butter\u003cbr>3 Tablespoons finely chopped onion\u003cbr>1/2 garlic clove, finely chopped\u003cbr>3 Tablespoons all purpose flour\u003cbr>3 1/2 cups whole milk\u003cbr>1 pound milk or sharp aged white cheddar cheese, shredded\u003cbr>2 Tablespoons Dijon mustard\u003cbr>1/2 teaspoon salt plus more to taste\u003cbr>1 pound elbow macaroni or any short tubular pasta\u003cbr>2 Tablespoons dry bread crumbs\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Preheat the oven to 400 degrees. Butter a 10 inch round baking casserole that is at least 3 inches deep. \u003c/p>\n\u003cp>2. In a saucepan, melt the butter over medium heat, then add the onion and garlic and cook, stirring until translucent, about 3 minutes. Add the flour to form a roux, stirring for about 1 minute. Remove the saucepan from the heat and whisk in the milk. Return to low heat and simmer, stirring until smooth but liquidy, about 15 minutes. Add the cheese, 1 cup or a handful at a time, stirring frequently until it melts. Add the mustard, 3/4 teaspoon of salt, and stir to blend well.\u003c/p>\n\u003cp>3. Meanwhile, bring a large pot of abundantly salted water to a vigorous boil. Add the macaroni and boil until half-cooked (follow the package instructions). Drain the macaroni and transfer it to a large bowl. Pour the cheese sauce over the macaroni and stir and toss a bit. Transfer the macaroni mixture to the casserole. Sprinkle with bread crumbs on top and bake until the top begins to turn golden and the sauce is bubbly, about 25 minutes. Let rest for 10 minutes, then serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reprinted by permission from Bake Until Bubbly, by Clifford A. White. Published by John Wiley & Sons, Inc. Copyright © 2008 by Clifford A. White. All rights reserved.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/877/bake-until-bubby-macaroni-and-cheese-recipe","authors":["5020"],"categories":["bayareabites_588"],"tags":["bayareabites_77","bayareabites_253","bayareabites_731"],"label":"bayareabites"},"bayareabites_871":{"type":"posts","id":"bayareabites_871","meta":{"index":"posts_1591205157","site":"bayareabites","id":"871","score":null,"sort":[1204132680000]},"guestAuthors":[],"slug":"massimos-italian-kitchen-pork-spareribs-and-cabbage-recipe","title":"Massimo's Italian Kitchen & Pork Spareribs and Cabbage Recipe","publishDate":1204132680,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R8TE-6n-czI/AAAAAAAAAKI/f-4uKCL8eNs/s1600-h/51eLRpeJRTL._SS500_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R8TE-6n-czI/AAAAAAAAAKI/f-4uKCL8eNs/s320/51eLRpeJRTL._SS500_.jpg\" border=\"0\">\u003c/a>\u003cbr>Lee's favorite food is Japanese. When we celebrate his birthday or really any occasion it's Japanese food that he wants. Much as I love Japanese food, and I really do, I have to say Italian is still my all-time favorite. Italian food just spells comfort to me. I love rustic food and great ingredients treated well but not fussed over. Ok, I like them fussed over some of the time. But on a day to day basis nothing makes me happier than a plate of pasta, risotto, or even polenta. \u003c/p>\n\u003cp>It should come as no surprise that I was utterly charmed by \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1569069956/kqedorg-20\">Massimo's Italian Kitchen\u003c/a>\u003c/b>. The subtitle is not totally accurate, \"authentic one-dish meals from a seasoned chef\" because there are plenty of desserts and side dishes too. That said, there isn't a recipe in this book I wouldn't make, except perhaps the tripe soup, I'm still a bit squeamish about tripe. The photos really do a good job of showing the food, which when it comes to rustic food is not always so easy. A fancy plated dessert is much easier to shoot than say rice and pea soup or handmade noodles with ragu. \u003c/p>\n\u003cp>The recipes are written in a very conversational style, but are generally not that complicated or long. One of the things I particularly like about the book is the large number of both vegetable dishes and one pot meals that include less common vegetables like radicchio and cabbage. Living in Italy I discovered how much vegetables were loved. In fact, they were usually served as their own course to be totally savored without distraction. \u003c/p>\n\u003cp>This book covers the different regions that the chef has knowledge of and is a nice compilation for the intermediate home cook looking for something beyond Italian-American classics. Recipes include Winter Salad with Potatoes and Apples, Garganelli with Fava Beans and Crispy Prosciutto, Risotto with White Asparagus, Black Pepper and Wild Strawberries and Baked Cardoons with Pecorino.\u003c/p>\n\u003cp>\u003cb>Pork Spareribs and Cabbage\u003c/b>\u003cbr>Costine di Mailale e Verze\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Makes 4 servings\u003c/p>\n\u003cp>4 whole racks baby back ribs\u003cbr>salt and pepper\u003cbr>1 Tablespoon sugar\u003cbr>3 Tablespoons extra virgin olive oil\u003cbr>2 cloves garlic\u003cbr>1 cup julienned onion\u003cbr>1/2 cup white wine\u003cbr>2 Tablespoons red wine vinegar\u003cbr>1 Tablespoon tomato paste\u003cbr>1 cup chopped fresh tomatoes (note: I think canned would be fine here)\u003cbr>1 cup chicken stock\u003cbr>1 head cabbage\u003c/p>\n\u003cp>Wash the rib and pat dry. Cut between each bone to separate them, and season with salt, pepper, and sugar. \u003c/p>\n\u003cp>Heat the olive oil in a heavy-bottomoed pot over medium-high heat. Add the ribs and sear until golden brown. Add the garlic and onion and cook for a few minutes. \u003c/p>\n\u003cp>Pour in the wine and vinegar and cook until they evaporate. Stir in the tomato paste and then the tomatoes. Pour in the chicken stock, reduce the heat, and simmer for about 20 minutes, covered.\u003c/p>\n\u003cp>In the meantime remove each leaf from the cabbage and cut our the center spine, splitting the leaf in two. Cut the cabbage into wide juliennes. Add the cabbage to the meat, season with salt and pepper, stir, and cover. SImmer until the cabbage is tender about 10 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reprinted from Massimo's Italian Kitchen, Seller's Publishing 2008\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780106,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":543},"headData":{"title":"Massimo's Italian Kitchen & Pork Spareribs and Cabbage Recipe | KQED","description":"Lee's favorite food is Japanese. When we celebrate his birthday or really any occasion it's Japanese food that he wants. Much as I love Japanese food, and I really do, I have to say Italian is still my all-time favorite. Italian food just spells comfort to me. I love rustic food and great ingredients treated","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"871 http://blogs.kqed.org/bayareabites/2008/02/27/massimos-italian-kitchen-pork-spareribs-and-cabbage-recipe/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/02/27/massimos-italian-kitchen-pork-spareribs-and-cabbage-recipe/","disqusTitle":"Massimo's Italian Kitchen & Pork Spareribs and Cabbage Recipe","path":"/bayareabites/871/massimos-italian-kitchen-pork-spareribs-and-cabbage-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R8TE-6n-czI/AAAAAAAAAKI/f-4uKCL8eNs/s1600-h/51eLRpeJRTL._SS500_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R8TE-6n-czI/AAAAAAAAAKI/f-4uKCL8eNs/s320/51eLRpeJRTL._SS500_.jpg\" border=\"0\">\u003c/a>\u003cbr>Lee's favorite food is Japanese. When we celebrate his birthday or really any occasion it's Japanese food that he wants. Much as I love Japanese food, and I really do, I have to say Italian is still my all-time favorite. Italian food just spells comfort to me. I love rustic food and great ingredients treated well but not fussed over. Ok, I like them fussed over some of the time. But on a day to day basis nothing makes me happier than a plate of pasta, risotto, or even polenta. \u003c/p>\n\u003cp>It should come as no surprise that I was utterly charmed by \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1569069956/kqedorg-20\">Massimo's Italian Kitchen\u003c/a>\u003c/b>. The subtitle is not totally accurate, \"authentic one-dish meals from a seasoned chef\" because there are plenty of desserts and side dishes too. That said, there isn't a recipe in this book I wouldn't make, except perhaps the tripe soup, I'm still a bit squeamish about tripe. The photos really do a good job of showing the food, which when it comes to rustic food is not always so easy. A fancy plated dessert is much easier to shoot than say rice and pea soup or handmade noodles with ragu. \u003c/p>\n\u003cp>The recipes are written in a very conversational style, but are generally not that complicated or long. One of the things I particularly like about the book is the large number of both vegetable dishes and one pot meals that include less common vegetables like radicchio and cabbage. Living in Italy I discovered how much vegetables were loved. In fact, they were usually served as their own course to be totally savored without distraction. \u003c/p>\n\u003cp>This book covers the different regions that the chef has knowledge of and is a nice compilation for the intermediate home cook looking for something beyond Italian-American classics. Recipes include Winter Salad with Potatoes and Apples, Garganelli with Fava Beans and Crispy Prosciutto, Risotto with White Asparagus, Black Pepper and Wild Strawberries and Baked Cardoons with Pecorino.\u003c/p>\n\u003cp>\u003cb>Pork Spareribs and Cabbage\u003c/b>\u003cbr>Costine di Mailale e Verze\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Makes 4 servings\u003c/p>\n\u003cp>4 whole racks baby back ribs\u003cbr>salt and pepper\u003cbr>1 Tablespoon sugar\u003cbr>3 Tablespoons extra virgin olive oil\u003cbr>2 cloves garlic\u003cbr>1 cup julienned onion\u003cbr>1/2 cup white wine\u003cbr>2 Tablespoons red wine vinegar\u003cbr>1 Tablespoon tomato paste\u003cbr>1 cup chopped fresh tomatoes (note: I think canned would be fine here)\u003cbr>1 cup chicken stock\u003cbr>1 head cabbage\u003c/p>\n\u003cp>Wash the rib and pat dry. Cut between each bone to separate them, and season with salt, pepper, and sugar. \u003c/p>\n\u003cp>Heat the olive oil in a heavy-bottomoed pot over medium-high heat. Add the ribs and sear until golden brown. Add the garlic and onion and cook for a few minutes. \u003c/p>\n\u003cp>Pour in the wine and vinegar and cook until they evaporate. Stir in the tomato paste and then the tomatoes. Pour in the chicken stock, reduce the heat, and simmer for about 20 minutes, covered.\u003c/p>\n\u003cp>In the meantime remove each leaf from the cabbage and cut our the center spine, splitting the leaf in two. Cut the cabbage into wide juliennes. Add the cabbage to the meat, season with salt and pepper, stir, and cover. SImmer until the cabbage is tender about 10 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reprinted from Massimo's Italian Kitchen, Seller's Publishing 2008\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/871/massimos-italian-kitchen-pork-spareribs-and-cabbage-recipe","authors":["5020"],"categories":["bayareabites_588"],"tags":["bayareabites_77","bayareabites_725"],"label":"bayareabites"},"bayareabites_865":{"type":"posts","id":"bayareabites_865","meta":{"index":"posts_1591205157","site":"bayareabites","id":"865","score":null,"sort":[1203522180000]},"guestAuthors":[],"slug":"whole-grains-for-everyone","title":"Whole Grains for Everyone","publishDate":1203522180,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R7xRxKn-cyI/AAAAAAAAAKA/50N4v0EBJZc/s1600-h/wholegrainscookbooks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R7xRxKn-cyI/AAAAAAAAAKA/50N4v0EBJZc/s320/wholegrainscookbooks.jpg\" border=\"0\">\u003c/a>\u003cbr>\nWhole grains. Those are the grains you are supposed to be getting three servings of a day. They are also possibly hiding out in mysterious jars in your pantry. Well, it's time to clean out the cupboard and begin again. Stop passing by the \u003cstrong>\u003ca href=\"http://www.bobsredmill.com/\">Bob's Red Mill\u003c/a>\u003c/strong> display and grab some packages, because more help than ever is available to get you to use them. Three recent cookbooks combine accessibility with a very low earth mama quotient.\u003c/p>\n\u003cp>You know the whole grain trend has gone mainstream when Betty Crocker puts out a cookbook on the subject. \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470080604/kqedorg-20\">Betty Crocker Whole Grains: Easy Everyday Recipes\u003c/a>\u003c/strong> is a pretty good one too. There are recipes that use whole grain breakfast cereal and whole grain bread in addition to just the grains themselves. As the name suggests, these recipes have a tendency to lean toward the short and easy, this is not a cookbook for the aspiring gourmet chef. But it's actually a great choice for those times when you aren't feeling overly adventurous. Recipes like S'more Swirl Bread and Take-Along Oatmeal Bars appeal to the junk food junkie in all of us. The Best Ever Oatmeal Brown Bread could well become a staple in your baking repertoire and even if you're not a baker, recipes for quick breads like muffins and scones will con your significant other in thinking you are. All told, there are 140 recipes divided into chapters such as Better Breakfasts, Best Breads, Dinners in 30 Minutes, Slow Cooker Sides and Meals, and Delicious Desserts. A chart with cooking times, suggestions for flavor boosters and a full color photo of 20 different grains are all smart additions.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0778801780/kqedorg-20\">The Complete Whole Grains Cookbook: 150 Recipes for Healthy Living\u003c/a>\u003c/strong> is a weighty tome. With 150 recipes and in-depth background material that includes nutritional and culinary profiles, general cooking times, and storage information, this book could have been subtitled, \"everything you ever wanted to know about whole grains but were afraid to ask.\" For instance, did you know that whole grains make particularly tasty ingredients for salad? The whole grain salads in this book include such appealing offerings as Kasha and Beet Salad with Celery and Feta, Cranberry Pecan Couscous Salad, and Millet Salad with Lemony Chickpeas and Tomatoes.\u003c/p>\n\u003cp>The slimmest of the volumes, \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/081185647X/kqedorg-20\">The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Others\u003c/a>\u003c/strong> begins with descriptions and nutritional information for 17 different whole grains. Primarily a vegetarian book, there are plenty of company worthy dishes like Whole Wheat Potato Gnocchi with Truffle Oil and Mushrooms, Pecan and Wild Rice Stuffed Squash and Thai Coconut Fried Rice with Basil and Shrimp or Tofu. Over 75 recipes and 28 color photos will tempt you into trying something new and delicious. Don't be fooled by the emphasis on vegetarian entrees. The focus is on flavor too, as much or even more than health. Proving once and for all, whole grains aren't just for hippies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780106,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":507},"headData":{"title":"Whole Grains for Everyone | KQED","description":"Whole grains. Those are the grains you are supposed to be getting three servings of a day. They are also possibly hiding out in mysterious jars in your pantry. Well, it's time to clean out the cupboard and begin again. Stop passing by the Bob's Red Mill display and grab some packages, because more help","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"865 http://blogs.kqed.org/bayareabites/2008/02/20/whole-grains-for-everyone/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/02/20/whole-grains-for-everyone/","disqusTitle":"Whole Grains for Everyone","path":"/bayareabites/865/whole-grains-for-everyone","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R7xRxKn-cyI/AAAAAAAAAKA/50N4v0EBJZc/s1600-h/wholegrainscookbooks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R7xRxKn-cyI/AAAAAAAAAKA/50N4v0EBJZc/s320/wholegrainscookbooks.jpg\" border=\"0\">\u003c/a>\u003cbr>\nWhole grains. Those are the grains you are supposed to be getting three servings of a day. They are also possibly hiding out in mysterious jars in your pantry. Well, it's time to clean out the cupboard and begin again. Stop passing by the \u003cstrong>\u003ca href=\"http://www.bobsredmill.com/\">Bob's Red Mill\u003c/a>\u003c/strong> display and grab some packages, because more help than ever is available to get you to use them. Three recent cookbooks combine accessibility with a very low earth mama quotient.\u003c/p>\n\u003cp>You know the whole grain trend has gone mainstream when Betty Crocker puts out a cookbook on the subject. \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470080604/kqedorg-20\">Betty Crocker Whole Grains: Easy Everyday Recipes\u003c/a>\u003c/strong> is a pretty good one too. There are recipes that use whole grain breakfast cereal and whole grain bread in addition to just the grains themselves. As the name suggests, these recipes have a tendency to lean toward the short and easy, this is not a cookbook for the aspiring gourmet chef. But it's actually a great choice for those times when you aren't feeling overly adventurous. Recipes like S'more Swirl Bread and Take-Along Oatmeal Bars appeal to the junk food junkie in all of us. The Best Ever Oatmeal Brown Bread could well become a staple in your baking repertoire and even if you're not a baker, recipes for quick breads like muffins and scones will con your significant other in thinking you are. All told, there are 140 recipes divided into chapters such as Better Breakfasts, Best Breads, Dinners in 30 Minutes, Slow Cooker Sides and Meals, and Delicious Desserts. A chart with cooking times, suggestions for flavor boosters and a full color photo of 20 different grains are all smart additions.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0778801780/kqedorg-20\">The Complete Whole Grains Cookbook: 150 Recipes for Healthy Living\u003c/a>\u003c/strong> is a weighty tome. With 150 recipes and in-depth background material that includes nutritional and culinary profiles, general cooking times, and storage information, this book could have been subtitled, \"everything you ever wanted to know about whole grains but were afraid to ask.\" For instance, did you know that whole grains make particularly tasty ingredients for salad? The whole grain salads in this book include such appealing offerings as Kasha and Beet Salad with Celery and Feta, Cranberry Pecan Couscous Salad, and Millet Salad with Lemony Chickpeas and Tomatoes.\u003c/p>\n\u003cp>The slimmest of the volumes, \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/081185647X/kqedorg-20\">The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Others\u003c/a>\u003c/strong> begins with descriptions and nutritional information for 17 different whole grains. Primarily a vegetarian book, there are plenty of company worthy dishes like Whole Wheat Potato Gnocchi with Truffle Oil and Mushrooms, Pecan and Wild Rice Stuffed Squash and Thai Coconut Fried Rice with Basil and Shrimp or Tofu. Over 75 recipes and 28 color photos will tempt you into trying something new and delicious. Don't be fooled by the emphasis on vegetarian entrees. The focus is on flavor too, as much or even more than health. Proving once and for all, whole grains aren't just for hippies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/865/whole-grains-for-everyone","authors":["5020"],"categories":["bayareabites_588"],"tags":["bayareabites_77","bayareabites_245"],"label":"bayareabites"},"bayareabites_860":{"type":"posts","id":"bayareabites_860","meta":{"index":"posts_1591205157","site":"bayareabites","id":"860","score":null,"sort":[1202914980000]},"guestAuthors":[],"slug":"kylie-kwong-cookbooks","title":"Kylie Kwong Cookbooks","publishDate":1202914980,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R7MJu6n-cwI/AAAAAAAAAJw/6JMfzsphLTY/s1600-h/KKcovers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R7MJu6n-cwI/AAAAAAAAAJw/6JMfzsphLTY/s320/KKcovers.jpg\" border=\"0\">\u003c/a>\u003cbr>\nI get the feeling that parts of Australia are a bit like the Bay Area--an abundance of top quality produce and cuisine influenced by Europe and Asian settlers. There is also a lack of orthodoxy, a flexibility and willingness to experiment when it comes to food. All of this can be found in the cookbooks written by Kylie Kwong. Kylie Kwong is a television personality, celebrity chef and restaurateur in Australia of Chinese descent. While I've never seen any of her television shows, or dined in her restaurants, I am a big fan of her recipes and her style.\u003c/p>\n\u003cp>The first book of hers I became acquainted with was \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0670038482/kqedorg-20\">Simple Chinese Cooking\u003c/a>\u003c/strong>. Like all of her books the photography is excellent, the recipes straightforward and the writing clear. But what really impressed me was her choice of recipes. There were some very traditional ones like Hot and Sour Soup and Dry Fried Sichuan Beef, but there were also salads! Not just Chinese Chicken Salad, but Eggplant Salad, Soy-Dipped Radish Salad, and Tofu and Celery Salad. This is simple stuff that could be done on a weeknight but is exciting and filled with vibrant flavors. And she isn't afraid to tweak the classics either, like adding a salad layer of iceberg lettuce to a \"mapo\" style dish of ground pork and tofu.\u003c/p>\n\u003cp>My favorite Kylie Kwong book of all might be \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1920989226/kqedorg-20\">Heart and Soul\u003c/a>\u003c/strong>. Knowing the title probably tells you everything you need to know. These are the recipes the author loves the most. When you are passionate about something, anything, it shows. The book features gorgeous photos and great recipes but this time they are not just Chinese recipes, although they sometimes have a Chinese sensibility like the Roast Cinnamon Chicken with Lemon and Cider Vinegar Dressing. A more French style of roasting a bird is employed with pepperberry butter smeared under the skin but the tangy lemon and vinegar adds piquancy to the dish that feels somehow Chinese. There is also Braised Moroccan Style Baby Lamb Shanks, Italian Mushroom Ragout and some recipes using decidedly Australian ingredients like Fresh Mud Crab Salad and Crispy Skin Duck with Blood Plum Sauce.\u003c/p>\n\u003cp>The third Kylie Kwong book in my collection is called \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0142005231/kqedorg-20\">Kylie Kwong: Recipes and Stories\u003c/a>\u003c/strong>. While it's actually the first book in publishing order, it's the third book I read and it's the most personal of the lot. It's all about Kylie Kwong's extended family and their recipes, so many of the recipes come with a story or two. It reads a bit like a memoir and having already been intrigued by her other books and recipes, I wanted to savor every page. It's particularly fun to see how each of her siblings approach a similar recipe like chicken wings. I also enjoyed seeing her mothers recipes, because we are all influenced by our parents cooking in one way or another, right? The recipes for Chris's Spicy Dry Fried Green Beans, Mum's Bread and Butter Pudding and Goong Goong's Homemade Pickles are favorites of mine from this book. With her easy style, enthusiasm for great ingredients and focus on basic techniques you are bound to find your own favorite recipes in each of her books.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780106,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":551},"headData":{"title":"Kylie Kwong Cookbooks | KQED","description":"I get the feeling that parts of Australia are a bit like the Bay Area--an abundance of top quality produce and cuisine influenced by Europe and Asian settlers. There is also a lack of orthodoxy, a flexibility and willingness to experiment when it comes to food. All of this can be found in the cookbooks","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"860 http://blogs.kqed.org/bayareabites/2008/02/13/kylie-kwong-cookbooks/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/02/13/kylie-kwong-cookbooks/","disqusTitle":"Kylie Kwong Cookbooks","path":"/bayareabites/860/kylie-kwong-cookbooks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R7MJu6n-cwI/AAAAAAAAAJw/6JMfzsphLTY/s1600-h/KKcovers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R7MJu6n-cwI/AAAAAAAAAJw/6JMfzsphLTY/s320/KKcovers.jpg\" border=\"0\">\u003c/a>\u003cbr>\nI get the feeling that parts of Australia are a bit like the Bay Area--an abundance of top quality produce and cuisine influenced by Europe and Asian settlers. There is also a lack of orthodoxy, a flexibility and willingness to experiment when it comes to food. All of this can be found in the cookbooks written by Kylie Kwong. Kylie Kwong is a television personality, celebrity chef and restaurateur in Australia of Chinese descent. While I've never seen any of her television shows, or dined in her restaurants, I am a big fan of her recipes and her style.\u003c/p>\n\u003cp>The first book of hers I became acquainted with was \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0670038482/kqedorg-20\">Simple Chinese Cooking\u003c/a>\u003c/strong>. Like all of her books the photography is excellent, the recipes straightforward and the writing clear. But what really impressed me was her choice of recipes. There were some very traditional ones like Hot and Sour Soup and Dry Fried Sichuan Beef, but there were also salads! Not just Chinese Chicken Salad, but Eggplant Salad, Soy-Dipped Radish Salad, and Tofu and Celery Salad. This is simple stuff that could be done on a weeknight but is exciting and filled with vibrant flavors. And she isn't afraid to tweak the classics either, like adding a salad layer of iceberg lettuce to a \"mapo\" style dish of ground pork and tofu.\u003c/p>\n\u003cp>My favorite Kylie Kwong book of all might be \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1920989226/kqedorg-20\">Heart and Soul\u003c/a>\u003c/strong>. Knowing the title probably tells you everything you need to know. These are the recipes the author loves the most. When you are passionate about something, anything, it shows. The book features gorgeous photos and great recipes but this time they are not just Chinese recipes, although they sometimes have a Chinese sensibility like the Roast Cinnamon Chicken with Lemon and Cider Vinegar Dressing. A more French style of roasting a bird is employed with pepperberry butter smeared under the skin but the tangy lemon and vinegar adds piquancy to the dish that feels somehow Chinese. There is also Braised Moroccan Style Baby Lamb Shanks, Italian Mushroom Ragout and some recipes using decidedly Australian ingredients like Fresh Mud Crab Salad and Crispy Skin Duck with Blood Plum Sauce.\u003c/p>\n\u003cp>The third Kylie Kwong book in my collection is called \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0142005231/kqedorg-20\">Kylie Kwong: Recipes and Stories\u003c/a>\u003c/strong>. While it's actually the first book in publishing order, it's the third book I read and it's the most personal of the lot. It's all about Kylie Kwong's extended family and their recipes, so many of the recipes come with a story or two. It reads a bit like a memoir and having already been intrigued by her other books and recipes, I wanted to savor every page. It's particularly fun to see how each of her siblings approach a similar recipe like chicken wings. I also enjoyed seeing her mothers recipes, because we are all influenced by our parents cooking in one way or another, right? The recipes for Chris's Spicy Dry Fried Green Beans, Mum's Bread and Butter Pudding and Goong Goong's Homemade Pickles are favorites of mine from this book. With her easy style, enthusiasm for great ingredients and focus on basic techniques you are bound to find your own favorite recipes in each of her books.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/860/kylie-kwong-cookbooks","authors":["5020"],"categories":["bayareabites_588"],"tags":["bayareabites_77","bayareabites_701","bayareabites_475","bayareabites_700"],"label":"bayareabites"},"bayareabites_854":{"type":"posts","id":"bayareabites_854","meta":{"index":"posts_1591205157","site":"bayareabites","id":"854","score":null,"sort":[1202314320000]},"guestAuthors":[],"slug":"new-healthy-cookbooks","title":"New Healthy Cookbooks","publishDate":1202314320,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R6lOr3dHpMI/AAAAAAAAAJg/5sjZ7JSQoD4/s1600-h/healthycookbooks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R6lOr3dHpMI/AAAAAAAAAJg/5sjZ7JSQoD4/s320/healthycookbooks.jpg\" border=\"0\">\u003c/a>\u003cbr>\nNot so long ago it was believed that low-fat diets were the way to go. It seemed if you could just cut out the fat, you could lose weight and be healthy. But nutrition is science and science changes with the times. Fat is no longer vilified. Though for a while, carbohydrates were the enemy.\u003c/p>\n\u003cp>Today \u003ca href=\"http://www.johnberardi.com/articles/nutrition/f_word.htm\">\u003cstrong>nutritionists tell us\u003c/strong>\u003c/a> there are \"good fats\" and \"bad fats.\" Bad fats are saturated and trans fats and good fats are omega-3 fatty acids, polyunsaturated or monounsaturated fats. And carbohydrates? It turns out there are good carbs too, such as the complex carbohydrates found in whole grains, as well as in many vegetables, nuts, and seeds.\u003c/p>\n\u003cp>The very concept of dieting has changed too. There is less emphasis on going on diets and more emphasis on changing our diets, changing what and how we eat. So now might be as good a time as any to throw away those old diet cookbooks and consider something new.\u003c/p>\n\u003cp>The \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470171634/kqedorg-20\">Betty Crocker Cookbook, Heart Health Edition\u003c/a>\u003c/strong> has over 1400 recipes, cooking tips and hints, and an introductory section on heart health. Like other Betty Crocker cookbooks, the recipes do not use Betty Crocker products. Nothing is off limits and there are recipes for dishes like Scrambled Eggs, Lemon Chicken with Grilled Fennel and Onions and Bread Pudding with Whiskey Sauce. Not all recipes are heart healthy, but moderation is the name of the game and nothing is off limits. Each recipe has a detailed nutritional breakdown and many have suggestions for how to make substitutions to make the dishes healthier.\u003c/p>\n\u003cp>I was particularly impressed with the number of recipes using whole grains like quinoa, barley and wheat berries. It's a good all-around basic cookbook with a balanced approach towards nutrition. The book is spiral bound, making it easy to use in the kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470169990/kqedorg-20\">Weight Watchers All Time Favorites\u003c/a>\u003c/strong> cookbook is also spiral bound and the recipes also have nutritional information. Following the Weight Watchers system, each recipe has \"points\" assigned to it. There are 200 recipes and they range from Shrimp and Sausage Paella to Warm Chile Spiced Edamame to Pomegranate and Star Anise Poached Grapefruit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Honestly, I was quite surprised to see how sophisticated many of the recipes are. Missing are any detailed sections on health or cooking tips, and some of the recipes are not exactly gourmet such as Barbecue-sauced Sloppy Joes, also I would have liked more recipes using whole grains, but all in all, the cookbook lives up to it's name. There are plenty of appealing recipes and they are all healthy to boot.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780105,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":440},"headData":{"title":"New Healthy Cookbooks | KQED","description":"Not so long ago it was believed that low-fat diets were the way to go. It seemed if you could just cut out the fat, you could lose weight and be healthy. But nutrition is science and science changes with the times. Fat is no longer vilified. Though for a while, carbohydrates were the enemy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"854 http://blogs.kqed.org/bayareabites/2008/02/06/new-healthy-cookbooks/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/02/06/new-healthy-cookbooks/","disqusTitle":"New Healthy Cookbooks","path":"/bayareabites/854/new-healthy-cookbooks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R6lOr3dHpMI/AAAAAAAAAJg/5sjZ7JSQoD4/s1600-h/healthycookbooks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R6lOr3dHpMI/AAAAAAAAAJg/5sjZ7JSQoD4/s320/healthycookbooks.jpg\" border=\"0\">\u003c/a>\u003cbr>\nNot so long ago it was believed that low-fat diets were the way to go. It seemed if you could just cut out the fat, you could lose weight and be healthy. But nutrition is science and science changes with the times. Fat is no longer vilified. Though for a while, carbohydrates were the enemy.\u003c/p>\n\u003cp>Today \u003ca href=\"http://www.johnberardi.com/articles/nutrition/f_word.htm\">\u003cstrong>nutritionists tell us\u003c/strong>\u003c/a> there are \"good fats\" and \"bad fats.\" Bad fats are saturated and trans fats and good fats are omega-3 fatty acids, polyunsaturated or monounsaturated fats. And carbohydrates? It turns out there are good carbs too, such as the complex carbohydrates found in whole grains, as well as in many vegetables, nuts, and seeds.\u003c/p>\n\u003cp>The very concept of dieting has changed too. There is less emphasis on going on diets and more emphasis on changing our diets, changing what and how we eat. So now might be as good a time as any to throw away those old diet cookbooks and consider something new.\u003c/p>\n\u003cp>The \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470171634/kqedorg-20\">Betty Crocker Cookbook, Heart Health Edition\u003c/a>\u003c/strong> has over 1400 recipes, cooking tips and hints, and an introductory section on heart health. Like other Betty Crocker cookbooks, the recipes do not use Betty Crocker products. Nothing is off limits and there are recipes for dishes like Scrambled Eggs, Lemon Chicken with Grilled Fennel and Onions and Bread Pudding with Whiskey Sauce. Not all recipes are heart healthy, but moderation is the name of the game and nothing is off limits. Each recipe has a detailed nutritional breakdown and many have suggestions for how to make substitutions to make the dishes healthier.\u003c/p>\n\u003cp>I was particularly impressed with the number of recipes using whole grains like quinoa, barley and wheat berries. It's a good all-around basic cookbook with a balanced approach towards nutrition. The book is spiral bound, making it easy to use in the kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470169990/kqedorg-20\">Weight Watchers All Time Favorites\u003c/a>\u003c/strong> cookbook is also spiral bound and the recipes also have nutritional information. Following the Weight Watchers system, each recipe has \"points\" assigned to it. There are 200 recipes and they range from Shrimp and Sausage Paella to Warm Chile Spiced Edamame to Pomegranate and Star Anise Poached Grapefruit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Honestly, I was quite surprised to see how sophisticated many of the recipes are. Missing are any detailed sections on health or cooking tips, and some of the recipes are not exactly gourmet such as Barbecue-sauced Sloppy Joes, also I would have liked more recipes using whole grains, but all in all, the cookbook lives up to it's name. There are plenty of appealing recipes and they are all healthy to boot.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/854/new-healthy-cookbooks","authors":["5020"],"categories":["bayareabites_588"],"tags":["bayareabites_77","bayareabites_310"],"label":"bayareabites"},"bayareabites_848":{"type":"posts","id":"bayareabites_848","meta":{"index":"posts_1591205157","site":"bayareabites","id":"848","score":null,"sort":[1201707480000]},"guestAuthors":[],"slug":"techniques-of-healthy-cooking","title":"Techniques of Healthy Cooking","publishDate":1201707480,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R5_-NndHpLI/AAAAAAAAAJY/c18OHfqNsLA/s1600-h/healthycooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R5_-NndHpLI/AAAAAAAAAJY/c18OHfqNsLA/s320/healthycooking.jpg\" border=\"0\">\u003c/a>\u003cbr>The Culinary Institute of America recently published the third edition of \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470052325/kqedorg-20\">Techniques of Healthy Cooking\u003c/a>\u003c/b>. It's a massive tome, almost 600 pages long and provides a broad overview of nutritional basics such as current dietary guidelines, recipes planning, and recommendations for minimizing fat, salt, sugar and even alcohol in recipes. There are nearly 150 photographs and over 400 recipes, which yield between ten and twenty servings. \u003c/p>\n\u003cp>Not only is this a book for professional chefs but the recipes sound more like what you might find in a restaurant than a hospital dining room. Some examples include Grilled Veal with Blackberries and Vanilla, Rabbit and Oyster Etouffee, Duck Breast Crepinette, and Strawberry and Rhubarb Strudel. You can see \u003cb>\u003ca href=\"http://www.amazon.com/gp/reader/0470052325/ref=sib_dp_pt/104-7256175-8297565#reader-link\">excerpts from the book here\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>I was curious how a culinary school might address nutrition, so I got in touch with Certified Executive Chef Eve Felder, Associate Dean for Culinary Arts at The Culinary Institute of America. \u003c/p>\n\u003cp>Felder has been a chef at Chez Panisse Cafe in Berkeley and has held just about every other role in the kitchen from Pastry Line Cook at the Quilted Giraffe in New York to Executive Chef at V. Mertz Restaurant in Omaha, Nebraska. She has traveled throughout Europe, the Far East, and North Africa studying the historical connection between the culinary traditions and agricultural practices of different cultures. She also won the first ever educator of the year award from Women Chefs and Restauranteurs, just last year. \u003c/p>\n\u003cp>\u003cb>Are healthy cooking techniques generally part of a CIA education?\u003c/b>\u003cbr>Yes, The Culinary Institute of America approaches healthy food from various perspectives. The first is from the standpoint of ingredients. Are the ingredients sound? Are they seasonal? Have they been treated with care in terms of growing, receiving and preparing them for a meal. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The second is from the perspective of deliciousness. What do we do to ensure that a meal is delicious and healthy? What techniques can we use in cooking to enhance flavor? What ingredients from the global pantry are healthy and at the same time delicious?\u003c/p>\n\u003cp>Third, what is the responsibility, as a professional in the food service industry, to provide food that is healthy and good for you? This is much more of a philosophical discussion that we address not only in the college's kitchen and bakeshop classes but in our academic classes as well. Students at the CIA will ultimately be the leaders of the food service industry need to think about their social responsibilities.\u003c/p>\n\u003cp>\u003cb>What prompted the CIA to revise this book now?\u003c/b>\u003cbr>The college's commitment to leading and providing the industry with a text that will elevate the way in which we think about food.\u003c/p>\n\u003cp>\u003cb>How is this book different from all the other healthy eating books out in the market?\u003c/b>\u003cbr>All of The Culinary Institute of America's texts are written to address the needs of the chef, maitre d' and leaders in the foodservice business. The CIA's audience is not only the professional, but also food afficionados who have a curiosity that goes beyond simple recipes.\u003c/p>\n\u003cp>\u003cb>Chefs don't often have the healthiest diet, in part because of their career. Any tips specifically for chefs trying to live a more healthy lifestyle?\u003c/b>\u003cbr>Come to the CIA! We not only address healthy cuisine in our curriculum but have a 52,000-square-foot recreation center.\u003c/p>\n\u003cp>Seriously, there are health liabilities to being a chef and it is vitally important that we embrace a balanced life that includes a commitment to exercising, reasonable work hours, and being aware of the long term consequences of eating poorly. Eating healthy is part of the discipline of cooking. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Usually, people have come to cooking because they have a passion for sharing the table and food. Once we've become a chef we have to reach back to what it means to sit down, enjoy a meal and enjoy the company of people.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780105,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":654},"headData":{"title":"Techniques of Healthy Cooking | KQED","description":"The Culinary Institute of America recently published the third edition of Techniques of Healthy Cooking. It's a massive tome, almost 600 pages long and provides a broad overview of nutritional basics such as current dietary guidelines, recipes planning, and recommendations for minimizing fat, salt, sugar and even alcohol in recipes. There are nearly 150 photographs","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"848 http://blogs.kqed.org/bayareabites/2008/01/30/techniques-of-healthy-cooking/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/01/30/techniques-of-healthy-cooking/","disqusTitle":"Techniques of Healthy Cooking","path":"/bayareabites/848/techniques-of-healthy-cooking","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R5_-NndHpLI/AAAAAAAAAJY/c18OHfqNsLA/s1600-h/healthycooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R5_-NndHpLI/AAAAAAAAAJY/c18OHfqNsLA/s320/healthycooking.jpg\" border=\"0\">\u003c/a>\u003cbr>The Culinary Institute of America recently published the third edition of \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470052325/kqedorg-20\">Techniques of Healthy Cooking\u003c/a>\u003c/b>. It's a massive tome, almost 600 pages long and provides a broad overview of nutritional basics such as current dietary guidelines, recipes planning, and recommendations for minimizing fat, salt, sugar and even alcohol in recipes. There are nearly 150 photographs and over 400 recipes, which yield between ten and twenty servings. \u003c/p>\n\u003cp>Not only is this a book for professional chefs but the recipes sound more like what you might find in a restaurant than a hospital dining room. Some examples include Grilled Veal with Blackberries and Vanilla, Rabbit and Oyster Etouffee, Duck Breast Crepinette, and Strawberry and Rhubarb Strudel. You can see \u003cb>\u003ca href=\"http://www.amazon.com/gp/reader/0470052325/ref=sib_dp_pt/104-7256175-8297565#reader-link\">excerpts from the book here\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>I was curious how a culinary school might address nutrition, so I got in touch with Certified Executive Chef Eve Felder, Associate Dean for Culinary Arts at The Culinary Institute of America. \u003c/p>\n\u003cp>Felder has been a chef at Chez Panisse Cafe in Berkeley and has held just about every other role in the kitchen from Pastry Line Cook at the Quilted Giraffe in New York to Executive Chef at V. Mertz Restaurant in Omaha, Nebraska. She has traveled throughout Europe, the Far East, and North Africa studying the historical connection between the culinary traditions and agricultural practices of different cultures. She also won the first ever educator of the year award from Women Chefs and Restauranteurs, just last year. \u003c/p>\n\u003cp>\u003cb>Are healthy cooking techniques generally part of a CIA education?\u003c/b>\u003cbr>Yes, The Culinary Institute of America approaches healthy food from various perspectives. The first is from the standpoint of ingredients. Are the ingredients sound? Are they seasonal? Have they been treated with care in terms of growing, receiving and preparing them for a meal. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The second is from the perspective of deliciousness. What do we do to ensure that a meal is delicious and healthy? What techniques can we use in cooking to enhance flavor? What ingredients from the global pantry are healthy and at the same time delicious?\u003c/p>\n\u003cp>Third, what is the responsibility, as a professional in the food service industry, to provide food that is healthy and good for you? This is much more of a philosophical discussion that we address not only in the college's kitchen and bakeshop classes but in our academic classes as well. Students at the CIA will ultimately be the leaders of the food service industry need to think about their social responsibilities.\u003c/p>\n\u003cp>\u003cb>What prompted the CIA to revise this book now?\u003c/b>\u003cbr>The college's commitment to leading and providing the industry with a text that will elevate the way in which we think about food.\u003c/p>\n\u003cp>\u003cb>How is this book different from all the other healthy eating books out in the market?\u003c/b>\u003cbr>All of The Culinary Institute of America's texts are written to address the needs of the chef, maitre d' and leaders in the foodservice business. The CIA's audience is not only the professional, but also food afficionados who have a curiosity that goes beyond simple recipes.\u003c/p>\n\u003cp>\u003cb>Chefs don't often have the healthiest diet, in part because of their career. Any tips specifically for chefs trying to live a more healthy lifestyle?\u003c/b>\u003cbr>Come to the CIA! We not only address healthy cuisine in our curriculum but have a 52,000-square-foot recreation center.\u003c/p>\n\u003cp>Seriously, there are health liabilities to being a chef and it is vitally important that we embrace a balanced life that includes a commitment to exercising, reasonable work hours, and being aware of the long term consequences of eating poorly. Eating healthy is part of the discipline of cooking. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Usually, people have come to cooking because they have a passion for sharing the table and food. Once we've become a chef we have to reach back to what it means to sit down, enjoy a meal and enjoy the company of people.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/848/techniques-of-healthy-cooking","authors":["5020"],"categories":["bayareabites_64"],"tags":["bayareabites_77","bayareabites_310"],"label":"bayareabites"},"bayareabites_842":{"type":"posts","id":"bayareabites_842","meta":{"index":"posts_1591205157","site":"bayareabites","id":"842","score":null,"sort":[1201102980000]},"guestAuthors":[],"slug":"cook-by-the-book-throw-a-great-party","title":"Cook by the Book: Throw a Great Party","publishDate":1201102980,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R5e0THdHpKI/AAAAAAAAAJQ/jiGi50gXf5I/s1600-h/coverjpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R5e0THdHpKI/AAAAAAAAAJQ/jiGi50gXf5I/s320/coverjpg.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I love cookbooks. If I didn't, I wouldn't bother reviewing them. When I read them, I try to imagine who the book might appeal to, if not me, and I try to be as fair as I can. If I don't think a book is worthwhile, I generally don't bother to review it. I'd rather focus on the ones I'm excited about. \u003c/p>\n\u003cp>I am particularly wary of self-published cookbooks. They usually lack editing and sometimes lack focus. The authors don't necessarily have much credibility or authority either. But there was something about \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0595437893/kqedorg-20\">Throw a Great Party\u003c/a>\u003c/b>. I was intrigued by the premise of the book \"Inspired by evenings in Paris with \u003ca href=\"http://www.jim-haynes.com/index.htm\">\u003cstrong>Jim Haynes\u003c/strong>\u003c/a>.\" The book offers recipes and tips for throwing and catering parties for 25 to 100 people. It's written by three friends who have been throwing legendary Sunday night dinner parties in Paris for 30 years. One of the authors has been a restaurant chef, a cooking instructor and also a \u003cb>\u003ca href=\"http://marysbartlett.wordpress.com/\">food blogger\u003c/a>\u003c/b>. \u003c/p>\n\u003cp>Could the book have used some editing? Absolutely. There is plenty of shorthand, some details are skipped, there are some odd choices in the index, and not every recipe feels like it has been independently tested, but in some ways that's part of its charm. Each recipe comes with a story about who created it and tips on how to make it work for a big group. \u003c/p>\n\u003cp>I'm sure if you are one of the estimated 100,000 people who have eaten dinner at Jim's and perhaps dined with people like Yoko Ono or R. Crumb or Chloe Sevigny, this book would be a memento of sorts. But it's a practical guide for another audience. If you are in the position to throw a big dinner party, this is a very unique book written by those who have done it again and again and again. Recipes range from Gazpacho to Sabz Ghost (lamb in coconut milk) to Cassoulet. Each are home cooking recipes, not restaurant recipes and generally inexpensive and fairly easy to prepare. And if you'd like to dine in Paris with Jim, by all means, head to \u003cb>\u003ca href=\"http://www.jim-haynes.com/\">the Jim Hanes website\u003c/a>\u003c/b> and request an invite!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Note: Each recipe comes with amounts for 25 or 100, but we're only posting the 25 person version.\u003c/p>\n\u003cp>\u003cb>Beet Salad with Walnuts, Shallots and Parsley\u003c/b>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 25\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>5 lb (2 1/2 kg) beets, cooked and peeled (see method below)\u003cbr>1 lb (500 g) walnuts, toasted briefly\u003cbr>12 oz (375 g) shallots, minced\u003cbr>1 bunch parsley, finely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>1. Chop beets in to bite sized pieces and place in a large bowl.\u003cbr>2. Chop the walnuts coarsely.\u003cbr>3. Make the vinaigrette. (see recipe below)\u003cbr>4. If the salad is to be served later, store all the ingredients in separate closed containers in the refrigerator.\u003c/p>\n\u003cp>\u003cstrong>To serve:\u003c/strong> Beat the vinaigrette to emulsify and add the remaining ingredients in a large bowl. Toss lightly, but thoroughly. Serve in small bowls or plates.\u003c/p>\n\u003cp>\u003cstrong>To cook raw beets in quantity:\u003c/strong>\u003cbr>1. Thoroughly scrub beets, having first cut off the greens but leaving about an inch of stalk at the top.\u003cbr>2. Place the beets in 1 or 2 baking or roasting pans, packing them in one layer. \u003cbr>3. Drizzle generously with olive oil and season with salt and pepper.\u003cbr>4. With your hands, roll the beets in the oil and seasoning so all sides are covered.\u003cbr>5. Cover the pans tightly with foil and bake in a moderately hot oven (375 degrees) for 1 hour.\u003cbr>6. Check for tenderness by piercing with a knife. Beets cook slowly and may need more time.\u003cbr>7. Cool and peel, using rubber gloves to keep our hands from staining.\u003c/p>\n\u003cp>\u003cb>Vinaigrette\u003c/b>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>1 Tablespoon garlic, finely chopped\u003cbr>3/4 cup red wine vinegar\u003cbr>1 1/2 cups olive oil\u003cbr>1 1/2 teaspoons salt\u003cbr>1 1/2 teaspoons pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>Place the vinegar, garlic, salt and pepper in a large bowl and whisk in the olive oil in a steady stream. Store in a closed container until ready to serve. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Recipe reprinted from Throw A Great Party copyright © 2007 by Mary S. Bartlett\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780105,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":696},"headData":{"title":"Cook by the Book: Throw a Great Party | KQED","description":"I love cookbooks. If I didn't, I wouldn't bother reviewing them. When I read them, I try to imagine who the book might appeal to, if not me, and I try to be as fair as I can. If I don't think a book is worthwhile, I generally don't bother to review it. I'd rather","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"842 http://blogs.kqed.org/bayareabites/2008/01/23/cook-by-the-book-throw-a-great-party/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/01/23/cook-by-the-book-throw-a-great-party/","disqusTitle":"Cook by the Book: Throw a Great Party","path":"/bayareabites/842/cook-by-the-book-throw-a-great-party","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R5e0THdHpKI/AAAAAAAAAJQ/jiGi50gXf5I/s1600-h/coverjpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R5e0THdHpKI/AAAAAAAAAJQ/jiGi50gXf5I/s320/coverjpg.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I love cookbooks. If I didn't, I wouldn't bother reviewing them. When I read them, I try to imagine who the book might appeal to, if not me, and I try to be as fair as I can. If I don't think a book is worthwhile, I generally don't bother to review it. I'd rather focus on the ones I'm excited about. \u003c/p>\n\u003cp>I am particularly wary of self-published cookbooks. They usually lack editing and sometimes lack focus. The authors don't necessarily have much credibility or authority either. But there was something about \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0595437893/kqedorg-20\">Throw a Great Party\u003c/a>\u003c/b>. I was intrigued by the premise of the book \"Inspired by evenings in Paris with \u003ca href=\"http://www.jim-haynes.com/index.htm\">\u003cstrong>Jim Haynes\u003c/strong>\u003c/a>.\" The book offers recipes and tips for throwing and catering parties for 25 to 100 people. It's written by three friends who have been throwing legendary Sunday night dinner parties in Paris for 30 years. One of the authors has been a restaurant chef, a cooking instructor and also a \u003cb>\u003ca href=\"http://marysbartlett.wordpress.com/\">food blogger\u003c/a>\u003c/b>. \u003c/p>\n\u003cp>Could the book have used some editing? Absolutely. There is plenty of shorthand, some details are skipped, there are some odd choices in the index, and not every recipe feels like it has been independently tested, but in some ways that's part of its charm. Each recipe comes with a story about who created it and tips on how to make it work for a big group. \u003c/p>\n\u003cp>I'm sure if you are one of the estimated 100,000 people who have eaten dinner at Jim's and perhaps dined with people like Yoko Ono or R. Crumb or Chloe Sevigny, this book would be a memento of sorts. But it's a practical guide for another audience. If you are in the position to throw a big dinner party, this is a very unique book written by those who have done it again and again and again. Recipes range from Gazpacho to Sabz Ghost (lamb in coconut milk) to Cassoulet. Each are home cooking recipes, not restaurant recipes and generally inexpensive and fairly easy to prepare. And if you'd like to dine in Paris with Jim, by all means, head to \u003cb>\u003ca href=\"http://www.jim-haynes.com/\">the Jim Hanes website\u003c/a>\u003c/b> and request an invite!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Note: Each recipe comes with amounts for 25 or 100, but we're only posting the 25 person version.\u003c/p>\n\u003cp>\u003cb>Beet Salad with Walnuts, Shallots and Parsley\u003c/b>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 25\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>5 lb (2 1/2 kg) beets, cooked and peeled (see method below)\u003cbr>1 lb (500 g) walnuts, toasted briefly\u003cbr>12 oz (375 g) shallots, minced\u003cbr>1 bunch parsley, finely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>1. Chop beets in to bite sized pieces and place in a large bowl.\u003cbr>2. Chop the walnuts coarsely.\u003cbr>3. Make the vinaigrette. (see recipe below)\u003cbr>4. If the salad is to be served later, store all the ingredients in separate closed containers in the refrigerator.\u003c/p>\n\u003cp>\u003cstrong>To serve:\u003c/strong> Beat the vinaigrette to emulsify and add the remaining ingredients in a large bowl. Toss lightly, but thoroughly. Serve in small bowls or plates.\u003c/p>\n\u003cp>\u003cstrong>To cook raw beets in quantity:\u003c/strong>\u003cbr>1. Thoroughly scrub beets, having first cut off the greens but leaving about an inch of stalk at the top.\u003cbr>2. Place the beets in 1 or 2 baking or roasting pans, packing them in one layer. \u003cbr>3. Drizzle generously with olive oil and season with salt and pepper.\u003cbr>4. With your hands, roll the beets in the oil and seasoning so all sides are covered.\u003cbr>5. Cover the pans tightly with foil and bake in a moderately hot oven (375 degrees) for 1 hour.\u003cbr>6. Check for tenderness by piercing with a knife. Beets cook slowly and may need more time.\u003cbr>7. Cool and peel, using rubber gloves to keep our hands from staining.\u003c/p>\n\u003cp>\u003cb>Vinaigrette\u003c/b>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>1 Tablespoon garlic, finely chopped\u003cbr>3/4 cup red wine vinegar\u003cbr>1 1/2 cups olive oil\u003cbr>1 1/2 teaspoons salt\u003cbr>1 1/2 teaspoons pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>Place the vinegar, garlic, salt and pepper in a large bowl and whisk in the olive oil in a steady stream. Store in a closed container until ready to serve. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Recipe reprinted from Throw A Great Party copyright © 2007 by Mary S. Bartlett\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/842/cook-by-the-book-throw-a-great-party","authors":["5020"],"categories":["bayareabites_588"],"tags":["bayareabites_77","bayareabites_76"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/insideEurope.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/mindshift2021-tile-3000x3000-1-scaled-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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