Your Holiday Gift Guide to 10 Great Food Books from 2015
Slow Down at Two Sisters Bar and Books
Life After Bike Basket Pies: The Release of Natalie Galatzer’s Pie Booklet
Will Write for Food: An Interview with Dianne Jacob
Saul's Seltzer Saga - Save The Deli
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Tran","firstName":"Thy","lastName":"Tran","slug":"thy-tran","email":"thy@wanderingspoon.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Thy Tran writes literary nonfiction about food, the rituals of the kitchen, and the many ways eating and cooking both connect and separate communities around the world. She co-authored the award-winning guide, Kitchen Companion, and her work has appeared in numerous other books, including Asia in the San Francisco Bay Area: A Cultural Travel Guide and Cooking at Home with the Culinary Institute of America. Her writing has been featured in The Washington Post, Los Angeles Times, San Francisco Chronicle, Fine Cooking and Saveur. A recipient of a literary grant from the San Francisco Arts Commission, Thy is currently working on a collection of essays about how food changes in families across time and place.\r\n\r\nThough trained as a professional chef, she works on cookbooks by day, then creates literary chapbooks by night. An old letterpress and two cabinets of wood and lead type occupy a corner of her writing studio, for she is as committed to the art and craft of bookmaking as she is to the power of words themselves. In addition to writing, editing, teaching and printing, Thy remains active in local food justice and global food sovereignty movements. Visit her website, wanderingspoon.com, to learn more about her culinary adventures.","avatar":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Thy Tran | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/thy-tran"},"megangordon":{"type":"authors","id":"5072","meta":{"index":"authors_1591205172","id":"5072","found":true},"name":"Megan Gordon","firstName":"Megan","lastName":"Gordon","slug":"megangordon","email":"meganjgordon@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"stephaniestiavetti":{"type":"authors","id":"5120","meta":{"index":"authors_1591205172","id":"5120","found":true},"name":"Stephanie Stiavetti","firstName":"Stephanie","lastName":"Stiavetti","slug":"stephaniestiavetti","email":"steph@theculinarylife.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"}},"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_102978":{"type":"posts","id":"bayareabites_102978","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102978","score":null,"sort":[1449072031000]},"guestAuthors":[],"slug":"your-holiday-gift-guide-to-10-great-food-books-from-2015","title":"Your Holiday Gift Guide to 10 Great Food Books from 2015","publishDate":1449072031,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The year in food brought some polarizing themes in cookbooks: whole animal vs. vegan, gluten-free baking vs. comfort-style starches, and classic recipes vs. experimental, science-driven dishes. As always, we’ve also got books that translate the good cooking of other cultures for American culinary sensibilities. But the best books of the year aren’t all cookbooks. There's a meditation on the value of being in the present moment while cleaning, chopping and sautéing; an exploration of the language of menus; and a riveting narrative of the dark side of the California wine industry. Here are 10 fascinating reads that would make wonderful gifts for friends and family or excellent additions to your own bookshelf.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/The-Ethical-Meat-Handbook-Charcuterie/dp/0865717923\" target=\"_blank\">The Ethical Meat Handbook: Complete Home Butchery, Charcuterie and Cooking for the Conscious Omnivore\u003c/a>\u003c/strong> by Meredith Leigh\u003cbr>\n(New Society Publishers; $24.95)\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/ethicalmeatbook\" target=\"_blank\">Ethical Meat Handbook\u003c/a>\u003cbr>\n\u003cstrong>Perfect for:\u003c/strong> \u003cem>The conscious carnivore in your life.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_103695\" class=\"wp-caption alignright\" style=\"max-width: 484px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/EthicalMeat_cover.jpg\" alt=\"The Ethical Meat Handbook by Meredith Lee\" width=\"484\" height=\"600\" class=\"size-full wp-image-103695\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/EthicalMeat_cover.jpg 484w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/EthicalMeat_cover-400x496.jpg 400w\" sizes=\"(max-width: 484px) 100vw, 484px\">\u003cfigcaption class=\"wp-caption-text\">The Ethical Meat Handbook by Meredith Lee \u003ccite>(New Society Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The more we learn about the problems with industrial meat production, the more chefs and food activists have stepped up with solutions to basic animal husbandry challenges by advocating sustainable and healthy nutrition throughout the food chain, ethical slaughter, and good butchery. Most available resources are aimed at restaurants and butcher shops, one endpoint at which our consumption of meat occurs. \u003ca href=\"http://www.amazon.com/The-Ethical-Meat-Handbook-Charcuterie/dp/0865717923\" target=\"_blank\">The Ethical Meat Handbook\u003c/a>, by Meredith Leigh, is a brief compendium on home butchery with an eye towards many of these moral considerations. Leigh, a food and farming specialist who has worked in various roles in the sustainable food movement for 13 years, argues for a relationship to meat that is integrated into a robust and varied diet.\u003c/p>\n\u003cp>The book is divided into sections for types of meat (beef, pork, lamb and poultry) and discusses raising animals throughout their lifespans and butchering them for different kinds of cooking. She offers recipes at the end of each section. While she addresses the issues around slaughter and directs us to some resources, she doesn’t spend much time delving into the details, as most people who raise their own meat don’t have the wherewithal to kill large animals safely or ethically.\u003c/p>\n\u003cfigure id=\"attachment_103719\" class=\"wp-caption alignright\" style=\"max-width: 396px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Velden_cover.jpg\" alt=\"Finding Yourself in the Kitchen by Dana Velden\" width=\"396\" height=\"607\" class=\"size-full wp-image-103719\">\u003cfigcaption class=\"wp-caption-text\">Finding Yourself in the Kitchen by Dana Velden \u003ccite>(Rodale Books)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/Finding-Yourself-Kitchen-Meditations-Inspired/dp/1623364973/\" target=\"_blank\">Finding Yourself in the Kitchen: Kitchen Meditations and Inspired Recipes from a Mindful Cook\u003c/a>\u003c/strong> by \u003ca href=\"http://danavelden.com/\" target=\"_blank\">Dana Velden\u003c/a>\u003cbr>\n(Rodale; $17.14)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/girlmonk\" target=\"_blank\">@girlmonk\u003c/a>\u003cbr>\n\u003cstrong>Perfect for: \u003c/strong>\u003cem>The person in your life who uses cooking like others use exercise: to de-stress and rejuventate.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of the most thoughtful books of the year is a book about just that: mindfulness in an act we perform (or benefit from) everyday -- the act of cooking. Dana Velden’s \u003ca href=\"http://www.amazon.com/Finding-Yourself-Kitchen-Meditations-Inspired/dp/1623364973/ref=sr_1_1?ie=UTF8&qid=1446742607&sr=8-1&keywords=finding+yourself+in+the+kitchen\" target=\"_blank\">Finding Yourself in the Kitchen\u003c/a> is a meditation on the power of simple presence in our daily lives. Velden, a Zen priest, opens the book with a William Stafford poem about the gift of the present moment, then continues with many small chapters on details — minutiae, even — of our relationship to the preparation of the foods that sustain us, divided into three larger sections on the theme of intimacy: with the world, with oneself, and with others.\u003c/p>\n\u003cp>There’s a reflection on patience as a great teacher, bread dough as a lesson in letting go of control, and emotions such as warmth and love that outweigh fancy gadgets and expensive ingredients. She also delves into the challenges of forgetting one’s breath and losing attention, which is bound to happen, even to the calmest cook.\u003c/p>\n\u003cfigure id=\"attachment_103701\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Food52_Vegan_Cover-1440x1778.jpg\" alt=\"FOOD 52 Vegan by Gena Hamshaw\" width=\"640\" height=\"790\" class=\"size-large wp-image-103701\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food52_Vegan_Cover-1440x1778.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food52_Vegan_Cover-400x494.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food52_Vegan_Cover-800x988.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food52_Vegan_Cover-1180x1457.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food52_Vegan_Cover-960x1185.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">FOOD 52 Vegan by Gena Hamshaw \u003ccite>(James Ransom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/Food52-Vegan-Vegetable-Driven-Recipes-Kitchen/dp/1607747995/\" target=\"_blank\">FOOD52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen\u003c/a>\u003c/strong> by Gena Hamshaw (Ten Speed Press; $12.64)\u003cbr>\n\u003cstrong>Facebook: \u003c/strong>\u003ca href=\"https://www.facebook.com/TheFullHelping/\" target=\"_blank\">The Full Helping\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/thefullhelping\" target=\"_blank\">@thefullhelping\u003c/a>\u003cbr>\n\u003cstrong>Instagram:\u003c/strong> \u003ca href=\"https://instagram.com/thefullhelping/\" target=\"_blank\">@thefullhelping\u003c/a>\u003cbr>\n\u003cstrong>Perfect for:\u003c/strong> S\u003cem>omeone who likes his or her vegetables in the center of the table.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://food52.com/\" target=\"_blank\">FOOD52\u003c/a> is one of the most successful online food ventures in recent years. Founded by New York food veterans Amanda Hesser and Merrill Stubbs in 2009, it’s a go-to site for recipes and articles with great food advice from the general to the specific. The duo is now in the business of curating print books. Two that came out this year with Ten Speed Press in a series called FOOD52 Works are \u003ca href=\"http://www.amazon.com/Food52-Vegan-Vegetable-Driven-Recipes-Kitchen/dp/1607747995/ref=sr_1_3?ie=UTF8&qid=1446744597&sr=8-3&keywords=food52\" target=\"_blank\">FOOD52 Vegan\u003c/a> and \u003ca href=\"http://www.amazon.com/Food52-Baking-Sensational-Treats-Works/dp/1607748010/ref=sr_1_2?ie=UTF8&qid=1446744597&sr=8-2&keywords=food52\" target=\"_blank\">FOOD52 Baking\u003c/a>. They're both handy guides on their primary topics for home cooks who are pressed for time.\u003c/p>\n\u003cp>FOOD52 Vegan is written by one its regular columnists, \u003ca href=\"http://www.thefullhelping.com/about/\" target=\"_blank\">Gena Hamshaw\u003c/a>, a clinical nutritionist and raw-food advocate. But the book is full of mostly cooked, vegetable-driven recipes intended to complement an omnivorous diet. (There are a few recipes with meat substitutes like tempeh, either to go alongside meat proteins or as stand-alone dishes.) The book is divided into straightforward sections: breakfast, appetizers and snacks, soups, salads, main dishes, and desserts. Recipes are equally simple and accessible, eschewing the esoteric in favor of repositioning the foods we eat every day.\u003c/p>\n\u003cfigure id=\"attachment_103707\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Food52_Baking_Cover-1440x1778.jpg\" alt=\"FOOD 52 Baking edited by Amanda Hesser and Merrill Stubbs\" width=\"640\" height=\"790\" class=\"size-large wp-image-103707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food52_Baking_Cover-1440x1778.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food52_Baking_Cover-400x494.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food52_Baking_Cover-800x988.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food52_Baking_Cover-1180x1457.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food52_Baking_Cover-960x1185.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">FOOD 52 Baking edited by Amanda Hesser and Merrill Stubbs \u003ccite>(James Ransom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/Food52-Baking-Sensational-Treats-Works/dp/1607748010/ref=sr_1_2?ie=UTF8&qid=1446744597&sr=8-2&keywords=food52\" target=\"_blank\">FOOD52 Baking: 60 Sensational Treats You Can Pull Off in a Snap\u003c/a>\u003c/strong> edited by Amanda Hesser and Merrill Stubbs (Ten Speed Press; $12.90)\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/food52?_rdr=p\" target=\"_blank\">Food52\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/Food52\" target=\"_blank\">@Food52\u003c/a>\u003cbr>\n\u003cstrong>Instagram:\u003c/strong> \u003ca href=\"https://instagram.com/Food52/\" target=\"_blank\">@Food52\u003c/a>\u003cbr>\n\u003cstrong>Perfect for:\u003c/strong> \u003cem>The friend you’d like to deliver you baked goods on a regular basis.\u003c/em>\u003c/p>\n\u003cp>FOOD52 Baking, edited by Hesser and Stubbs, focuses on drilling down the art of baking to simple steps you can accomplish daily so you don't have to wait for a special occasion to break out the rolling pin and flour sifter. There's sections on breakfast, cookies and bars, fruity desserts, cakes, puddings and more that will assuage any sweet hankering that you, or anyone in your family, might have. Similar in mission to FOOD52 Vegan, FOOD52 Baking points you to readily accessible ingredients, often in new combinations (tomato soup and cream cheese, for example) and doesn’t send you on a wild goose chase to forage for hard-to-find obscurities.\u003c/p>\n\u003cfigure id=\"attachment_103709\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Food-Lab-cover-1440x1779.jpg\" alt=\"The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt\" width=\"640\" height=\"791\" class=\"size-large wp-image-103709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food-Lab-cover-1440x1779.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food-Lab-cover-400x494.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food-Lab-cover-800x988.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food-Lab-cover-1180x1458.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food-Lab-cover-960x1186.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt \u003ccite>(Copyright © 2015 by J. Kenji Lopez-Alt. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.ca/The-Food-Lab-Cooking-Through/dp/0393081087\" target=\"_blank\">The Food Lab: Better Home Cooking Through Science\u003c/a>\u003c/strong> by \u003ca href=\"http://www.seriouseats.com/the-food-lab/\" target=\"_blank\">J. Kenji López-Alt\u003c/a>\u003cbr>\n(W.W. Norton; $50.21)\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/kenjilopezalt\" target=\"_blank\">Kenji Lopez-Alt\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/thefoodlab\" target=\"_blank\">@thefoodlab\u003c/a>\u003cbr>\n\u003cstrong>Instagram:\u003c/strong> \u003ca href=\"https://instagram.com/kenjilopezalt/\" target=\"_blank\">@kenjilopezalt\u003c/a>\u003c/p>\n\u003cp>Billed as “the world’s most trusted authority on deliciousness,” Serious Eats is indeed a comprehensive resource on all things food, from how to survive Thanksgiving to locating the best sushi in Tokyo. Its managing culinary director, J. Kenji López-Alt, is the author of the wildly popular (and James Beard-nominated) column on the site, \u003ca href=\"http://www.seriouseats.com/the-food-lab/\" target=\"_blank\">The Food Lab\u003c/a>, where he waxes scientific on cooking technique. All of this know-how has migrated to print form with \u003ca href=\"http://www.amazon.ca/The-Food-Lab-Cooking-Through/dp/0393081087\" target=\"_blank\">The Food Lab: Better Home Cooking Through Science\u003c/a>, which is also chock-full of step-by-step photographs by the author himself.\u003c/p>\n\u003cp>This hefty 950-page guide is a desert-island cookbook, designed to be the only reference you need in order to understand basic kitchen science. López-Alt is a self-described “nerdling,” the son of a microbiologist and grandson of an organic chemist, and his book is arranged around seven imperatives: eliminating bias, control, isolating variables, staying organized, avoiding palate fatigue, tasting, and analyzing. But this isn’t a lecture, it’s a fun, experiential immersion course.\u003c/p>\n\u003cfigure id=\"attachment_104140\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/PEPIN-heart-and-soul-bookcover-400x629.jpg\" alt=\"Jacques Pépin Heart & Soul in the Kitchen by Jacques Pépin\" width=\"400\" height=\"629\" class=\"size-thumbnail wp-image-104140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/PEPIN-heart-and-soul-bookcover-400x629.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PEPIN-heart-and-soul-bookcover-800x1259.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PEPIN-heart-and-soul-bookcover-1440x2266.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PEPIN-heart-and-soul-bookcover-1180x1857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PEPIN-heart-and-soul-bookcover-960x1510.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin Heart & Soul in the Kitchen by Jacques Pépin \u003ccite>(Tom Hopkins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/Jacques-P%C3%A9pin-Heart-Soul-Kitchen/dp/0544301986/ref=sr_1_1?ie=UTF8&qid=1446747954&sr=8-1&keywords=heart+and+soul+in+the+kitchen\" target=\"_blank\">Jacques Pépin Heart & Soul in the Kitchen\u003c/a>\u003c/strong> by \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">Jacques Pépin\u003c/a>\u003cbr>\n(Houghton Mifflin Harcourt; $21.00)\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/ChefJacquesPepin\" target=\"_blank\">Chef Jacques Pepin\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/jacques_pepin\" target=\"_blank\">@jacques_pepin\u003c/a>\u003cbr>\n\u003cstrong>Perfect for:\u003c/strong> \u003cem>The home chef whose greatest joy is cooking for loved ones.\u003c/em>\u003c/p>\n\u003cp>Perhaps the most beloved chef since Julia Child, Jacques Pépin has made his way into the kitchens of home chefs throughout the world. He's won the hearts of cooks who love classic French cooking, rendered soulfully by his thoughtful mastery of straight-ahead, deeply satisfying food. Pépin's most recent of 25 cookbooks, \u003ca href=\"http://www.amazon.com/Jacques-P%C3%A9pin-Heart-Soul-Kitchen/dp/0544301986/\" target=\"_blank\">Heart & Soul in the Kitchen\u003c/a>, is the companion to the PBS \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">television series\u003c/a> of the same name that celebrates family through the act of gathering together around the table.\u003c/p>\n\u003cp>The beautifully designed and simply illustrated book presents Pépin’s overview of home cooking: specifically, the recipes he would make for you if you were invited to dinner at his home. One of the beauties of this book is that he acknowledges he never makes the same dish twice, allowing you, the head chef of your own kitchen, to tinker with these dishes to reflect your own sense of hospitality. There’s a helpful section in the back that offers menu possibilities for grouping the recipes around various themes, including seafood, Mexican dishes, seasonal impulses, and even a tribute to his friend Julia Child.\u003c/p>\n\u003cfigure id=\"attachment_103714\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/LanguageofFoodPBK_9780393351620-1440x2157.jpg\" alt=\"The Language of Food: A Linguist Reads the Menu by Dan Jurafsky\" width=\"640\" height=\"959\" class=\"size-large wp-image-103714\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/LanguageofFoodPBK_9780393351620-1440x2157.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LanguageofFoodPBK_9780393351620-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LanguageofFoodPBK_9780393351620-800x1198.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LanguageofFoodPBK_9780393351620-1180x1767.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LanguageofFoodPBK_9780393351620-960x1438.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The Language of Food: A Linguist Reads the Menu by Dan Jurafsky \u003ccite>(Kingmond Young)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/The-Language-Food-Linguist-Reads/dp/0393240835\" target=\"_blank\">The Language of Food: A Linguist Reads the Menu\u003c/a>\u003c/strong> by \u003ca href=\"http://web.stanford.edu/~jurafsky/\" target=\"_blank\">Dan Jurafsky\u003c/a>\u003cbr>\n( W.W. Norton; $16.84)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/jurafsky\" target=\"_blank\">@jurafsky\u003c/a>\u003cbr>\n\u003cstrong>Perfect for:\u003c/strong> \u003cem>The language-obsessed foodie in your life.\u003c/em>\u003c/p>\n\u003cp>As much as we like to cook, many of us spend a great deal of time obsessing on the questions that come up every time we think about our next meal. Because these conundrums can’t easily be Googled or unpacked via Wikipedia, we spin our wheels, theorizing about where ketchup comes from, why Chinese restaurants don’t serve dessert, and why we eat turkey for Thanksgiving. In \u003ca href=\"http://www.amazon.com/The-Language-Food-Linguist-Reads/dp/0393240835\" target=\"_blank\">The Language of Food: A Linguist Reads the Menu\u003c/a>, Dan Jurafsky gives voice to these burning questions, along with answers borne out of history and culture.\u003c/p>\n\u003cp>While this book was published in hardcover in 2014, it came out in paperback this year, and it's included in this list because\u003cbr>\nits content is unique in food publishing and will be of interest to the many people who inhabit the intersection of food and language. Designed like a menu, the book’s table of contents reflects the questions that come up during the natural progression of a meal from drinks to desserts. Condiments and other topics are thrown in not as asides, but as necessary additions that aid the exploration of food via linguistic analysis. Jurafsky looks at how we talk about food, how we make metaphors about it, and how we relate it -- consciously and unconsciously -- to addiction and sex.\u003c/p>\n\u003cfigure id=\"attachment_103716\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/PJWCover-1440x1733.jpg\" alt=\"Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen by Nancy Singleton Hachisu\" width=\"640\" height=\"770\" class=\"size-large wp-image-103716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/PJWCover-1440x1733.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PJWCover-400x481.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PJWCover-800x963.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PJWCover-1180x1420.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PJWCover-960x1155.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen by Nancy Singleton Hachisu \u003ccite>(© 2015 by Kenji Miura)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.amazon.com/Preserving-Japanese-Way-Traditions-Fermenting/dp/1449450881\" target=\"_blank\">\u003cstrong>Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen\u003c/strong>\u003c/a> by \u003ca href=\"http://www.nancysingletonhachisu.com/\" target=\"_blank\">Nancy Singleton Hachisu\u003c/a>\u003cbr>\n(Andrews McMeel Publishing; $23.71)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/nancyhachisu\" target=\"_blank\">@nancyhachisu\u003c/a>\u003cbr>\n\u003cstrong>Instagram: \u003c/strong>\u003ca href=\"https://instagram.com/nancyhachisu/\" target=\"_blank\">@nancyhachisu\u003c/a>\u003cbr>\n\u003cstrong>Perfect for:\u003c/strong> \u003cem>Lovers of Japanese flavors and DIY preservers.\u003c/em>\u003c/p>\n\u003cp>Americans are having a love affair with fermentation. Pickles of more kinds than we knew existed are cropping up on grocery store shelves, in farmers market stalls, and on restaurant menus. Fermented foods are good for us, we’re told, so we’ve set about to see if there’s anything that can’t be pickled. Well, it turns out this trend isn’t so new. Among other cultures, the Japanese have been doing it for centuries, and Nancy Singleton Hachisu has brought these techniques together in \u003ca href=\"http://www.amazon.com/Preserving-Japanese-Way-Traditions-Fermenting/dp/1449450881\" target=\"_blank\">Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen\u003c/a>.\u003c/p>\n\u003cp>Hachisu is a California-born chef who has lived in rural Japan with her family for the last 26 years. This is her second book, and it’s the culmination of everything she knows about the traditional Japanese ways of preserving food. Learn to how to pickle fish and shellfish, make your own miso, brew your own sake and more. The book includes beautiful photos of Hachisu’s old restored farmhouse and its beautiful kitchen.\u003c/p>\n\u003cfigure id=\"attachment_103718\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tangled-vines-cover-1440x2180.jpg\" alt=\"Tangled Vines: Greed, Murder, Obsession, and an Arsonist in the Vineyards of California by Frances Dinkelspiel\" width=\"640\" height=\"969\" class=\"size-large wp-image-103718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tangled-vines-cover-1440x2180.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tangled-vines-cover-400x605.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tangled-vines-cover-800x1211.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tangled-vines-cover-1180x1786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tangled-vines-cover-960x1453.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Tangled Vines: Greed, Murder, Obsession, and an Arsonist in the Vineyards of California by Frances Dinkelspiel \u003ccite>(St. Martin’s Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/Tangled-Vines-Obsession-Vineyards-California/dp/1250033225\" target=\"_blank\">Tangled Vines: Greed, Murder, Obsession, and an Arsonist in the Vineyards of California\u003c/a>\u003c/strong> by \u003ca href=\"http://francesdinkelspiel.com/\" target=\"_blank\">Frances Dinkelspiel\u003c/a>\u003cbr>\n(St. Martin’s Press; $18.38)\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Frances-Dinkelspiel-Author-44015443640/timeline/?ref=hl\" target=\"_blank\">Frances Dinkelspiel\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"https://twitter.com/frannydink\" target=\"_blank\">@frannydink\u003c/a>\u003cbr>\n\u003cstrong>Perfect for:\u003c/strong> \u003cem>History buffs who like to drink great wine.\u003c/em>\u003c/p>\n\u003cp>Just for fun, let’s throw into the mix a gripping narrative of homicide and arson among the high-powered elite of the California wine world. \u003ca href=\"http://www.amazon.com/Tangled-Vines-Obsession-Vineyards-California/dp/1250033225\" target=\"_blank\">Tangled Vines: Greed, Murder, Obsession, and an Arsonist in the Vineyards of California\u003c/a>, by journalist Frances Dinkelspiel, reads like a novel, but it’s the true story of what lies behind the veneer of glitz and glamour when one man, Mark Anderson, defrauded collectors and destroyed more than $250 million in wine. The book also looks at other wine crimes throughout history that are rooted in California’s complex financial structure, heated battles over terroir, and the lasting effects of the havoc Anderson wreaked on the Napa wine industry.\u003c/p>\n\u003cfigure id=\"attachment_103720\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/PTAK_VIOLET-1440x2027.jpg\" alt=\"The Violet Bakery Cookbook by Claire Ptak\" width=\"640\" height=\"901\" class=\"size-large wp-image-103720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/PTAK_VIOLET-1440x2027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PTAK_VIOLET-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PTAK_VIOLET-800x1126.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PTAK_VIOLET-1180x1661.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PTAK_VIOLET-960x1352.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The Violet Bakery Cookbook by Claire Ptak \u003ccite>(© 2015 by Kristin Perers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/Violet-Bakery-Cookbook-Claire-Ptak/dp/1607746719\" target=\"_blank\">The Violet Bakery Cookbook\u003c/a>\u003c/strong> by Claire Ptak\u003cbr>\n(Ten Speed Press; $17.85)\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/violetcakeslondon\" target=\"_blank\">Violet Cakes London\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong>\u003ca href=\"https://twitter.com/violetcakes\" target=\"_blank\">@violetcakes\u003c/a>\u003cbr>\n\u003cstrong>Perfect for:\u003c/strong> \u003cem>Bakers with an eye for aesthetics.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Claire Ptak cut her pastry chops at Alice Waters’ Chez Panisse restaurant before setting out for London to open a bakery of her own. \u003ca href=\"http://www.amazon.com/Violet-Bakery-Cookbook-Claire-Ptak/dp/1607746719\" target=\"_blank\">The Violet Bakery Cookbook\u003c/a> brings together her California sensibility with her European visual aesthetic to create one of the prettiest food books of the year. The sections are broken into four times of day -- morning, midday, afternoon, and evening -- with additional chapters on special recipes for parties and pantry staples unique to Violet. She ruminates on \u003ca href=\"https://en.wikipedia.org/wiki/Mise_en_place\" target=\"_blank\">\u003cem>mise en place\u003c/em>\u003c/a>, which is important to the precision that baking requires, as well as reflects on sweet, salty, bitter, and sour flavors. These are serious recipes for home pastry cooks who care about exact execution, pleasing presentation, and utilizing the best ingredients at hand.\u003c/p>\n\n","blocks":[],"excerpt":"Kim Westerman recommends 10 fascinating reads that would make wonderful culinary gifts for friends and family or excellent additions to your own bookshelf.","status":"publish","parent":0,"modified":1546456469,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":2369},"headData":{"title":"Your Holiday Gift Guide to 10 Great Food Books from 2015 | KQED","description":"Kim Westerman recommends 10 fascinating reads that would make wonderful culinary gifts for friends and family or excellent additions to your own bookshelf.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102978 http://ww2.kqed.org/bayareabites/?p=102978","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/02/your-holiday-gift-guide-to-10-great-food-books-from-2015/","disqusTitle":"Your Holiday Gift Guide to 10 Great Food Books from 2015","source":"Holiday Guide","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/102978/your-holiday-gift-guide-to-10-great-food-books-from-2015","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The year in food brought some polarizing themes in cookbooks: whole animal vs. vegan, gluten-free baking vs. comfort-style starches, and classic recipes vs. experimental, science-driven dishes. As always, we’ve also got books that translate the good cooking of other cultures for American culinary sensibilities. But the best books of the year aren’t all cookbooks. There's a meditation on the value of being in the present moment while cleaning, chopping and sautéing; an exploration of the language of menus; and a riveting narrative of the dark side of the California wine industry. Here are 10 fascinating reads that would make wonderful gifts for friends and family or excellent additions to your own bookshelf.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/The-Ethical-Meat-Handbook-Charcuterie/dp/0865717923\" target=\"_blank\">The Ethical Meat Handbook: Complete Home Butchery, Charcuterie and Cooking for the Conscious Omnivore\u003c/a>\u003c/strong> by Meredith Leigh\u003cbr>\n(New Society Publishers; $24.95)\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/ethicalmeatbook\" target=\"_blank\">Ethical Meat Handbook\u003c/a>\u003cbr>\n\u003cstrong>Perfect for:\u003c/strong> \u003cem>The conscious carnivore in your life.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_103695\" class=\"wp-caption alignright\" style=\"max-width: 484px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/EthicalMeat_cover.jpg\" alt=\"The Ethical Meat Handbook by Meredith Lee\" width=\"484\" height=\"600\" class=\"size-full wp-image-103695\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/EthicalMeat_cover.jpg 484w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/EthicalMeat_cover-400x496.jpg 400w\" sizes=\"(max-width: 484px) 100vw, 484px\">\u003cfigcaption class=\"wp-caption-text\">The Ethical Meat Handbook by Meredith Lee \u003ccite>(New Society Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The more we learn about the problems with industrial meat production, the more chefs and food activists have stepped up with solutions to basic animal husbandry challenges by advocating sustainable and healthy nutrition throughout the food chain, ethical slaughter, and good butchery. Most available resources are aimed at restaurants and butcher shops, one endpoint at which our consumption of meat occurs. \u003ca href=\"http://www.amazon.com/The-Ethical-Meat-Handbook-Charcuterie/dp/0865717923\" target=\"_blank\">The Ethical Meat Handbook\u003c/a>, by Meredith Leigh, is a brief compendium on home butchery with an eye towards many of these moral considerations. Leigh, a food and farming specialist who has worked in various roles in the sustainable food movement for 13 years, argues for a relationship to meat that is integrated into a robust and varied diet.\u003c/p>\n\u003cp>The book is divided into sections for types of meat (beef, pork, lamb and poultry) and discusses raising animals throughout their lifespans and butchering them for different kinds of cooking. She offers recipes at the end of each section. While she addresses the issues around slaughter and directs us to some resources, she doesn’t spend much time delving into the details, as most people who raise their own meat don’t have the wherewithal to kill large animals safely or ethically.\u003c/p>\n\u003cfigure id=\"attachment_103719\" class=\"wp-caption alignright\" style=\"max-width: 396px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Velden_cover.jpg\" alt=\"Finding Yourself in the Kitchen by Dana Velden\" width=\"396\" height=\"607\" class=\"size-full wp-image-103719\">\u003cfigcaption class=\"wp-caption-text\">Finding Yourself in the Kitchen by Dana Velden \u003ccite>(Rodale Books)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/Finding-Yourself-Kitchen-Meditations-Inspired/dp/1623364973/\" target=\"_blank\">Finding Yourself in the Kitchen: Kitchen Meditations and Inspired Recipes from a Mindful Cook\u003c/a>\u003c/strong> by \u003ca href=\"http://danavelden.com/\" target=\"_blank\">Dana Velden\u003c/a>\u003cbr>\n(Rodale; $17.14)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/girlmonk\" target=\"_blank\">@girlmonk\u003c/a>\u003cbr>\n\u003cstrong>Perfect for: \u003c/strong>\u003cem>The person in your life who uses cooking like others use exercise: to de-stress and rejuventate.\u003c/em>\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>One of the most thoughtful books of the year is a book about just that: mindfulness in an act we perform (or benefit from) everyday -- the act of cooking. Dana Velden’s \u003ca href=\"http://www.amazon.com/Finding-Yourself-Kitchen-Meditations-Inspired/dp/1623364973/ref=sr_1_1?ie=UTF8&qid=1446742607&sr=8-1&keywords=finding+yourself+in+the+kitchen\" target=\"_blank\">Finding Yourself in the Kitchen\u003c/a> is a meditation on the power of simple presence in our daily lives. Velden, a Zen priest, opens the book with a William Stafford poem about the gift of the present moment, then continues with many small chapters on details — minutiae, even — of our relationship to the preparation of the foods that sustain us, divided into three larger sections on the theme of intimacy: with the world, with oneself, and with others.\u003c/p>\n\u003cp>There’s a reflection on patience as a great teacher, bread dough as a lesson in letting go of control, and emotions such as warmth and love that outweigh fancy gadgets and expensive ingredients. She also delves into the challenges of forgetting one’s breath and losing attention, which is bound to happen, even to the calmest cook.\u003c/p>\n\u003cfigure id=\"attachment_103701\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Food52_Vegan_Cover-1440x1778.jpg\" alt=\"FOOD 52 Vegan by Gena Hamshaw\" width=\"640\" height=\"790\" class=\"size-large wp-image-103701\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food52_Vegan_Cover-1440x1778.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food52_Vegan_Cover-400x494.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food52_Vegan_Cover-800x988.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food52_Vegan_Cover-1180x1457.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food52_Vegan_Cover-960x1185.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">FOOD 52 Vegan by Gena Hamshaw \u003ccite>(James Ransom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/Food52-Vegan-Vegetable-Driven-Recipes-Kitchen/dp/1607747995/\" target=\"_blank\">FOOD52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen\u003c/a>\u003c/strong> by Gena Hamshaw (Ten Speed Press; $12.64)\u003cbr>\n\u003cstrong>Facebook: \u003c/strong>\u003ca href=\"https://www.facebook.com/TheFullHelping/\" target=\"_blank\">The Full Helping\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/thefullhelping\" target=\"_blank\">@thefullhelping\u003c/a>\u003cbr>\n\u003cstrong>Instagram:\u003c/strong> \u003ca href=\"https://instagram.com/thefullhelping/\" target=\"_blank\">@thefullhelping\u003c/a>\u003cbr>\n\u003cstrong>Perfect for:\u003c/strong> S\u003cem>omeone who likes his or her vegetables in the center of the table.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://food52.com/\" target=\"_blank\">FOOD52\u003c/a> is one of the most successful online food ventures in recent years. Founded by New York food veterans Amanda Hesser and Merrill Stubbs in 2009, it’s a go-to site for recipes and articles with great food advice from the general to the specific. The duo is now in the business of curating print books. Two that came out this year with Ten Speed Press in a series called FOOD52 Works are \u003ca href=\"http://www.amazon.com/Food52-Vegan-Vegetable-Driven-Recipes-Kitchen/dp/1607747995/ref=sr_1_3?ie=UTF8&qid=1446744597&sr=8-3&keywords=food52\" target=\"_blank\">FOOD52 Vegan\u003c/a> and \u003ca href=\"http://www.amazon.com/Food52-Baking-Sensational-Treats-Works/dp/1607748010/ref=sr_1_2?ie=UTF8&qid=1446744597&sr=8-2&keywords=food52\" target=\"_blank\">FOOD52 Baking\u003c/a>. They're both handy guides on their primary topics for home cooks who are pressed for time.\u003c/p>\n\u003cp>FOOD52 Vegan is written by one its regular columnists, \u003ca href=\"http://www.thefullhelping.com/about/\" target=\"_blank\">Gena Hamshaw\u003c/a>, a clinical nutritionist and raw-food advocate. But the book is full of mostly cooked, vegetable-driven recipes intended to complement an omnivorous diet. (There are a few recipes with meat substitutes like tempeh, either to go alongside meat proteins or as stand-alone dishes.) The book is divided into straightforward sections: breakfast, appetizers and snacks, soups, salads, main dishes, and desserts. Recipes are equally simple and accessible, eschewing the esoteric in favor of repositioning the foods we eat every day.\u003c/p>\n\u003cfigure id=\"attachment_103707\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Food52_Baking_Cover-1440x1778.jpg\" alt=\"FOOD 52 Baking edited by Amanda Hesser and Merrill Stubbs\" width=\"640\" height=\"790\" class=\"size-large wp-image-103707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food52_Baking_Cover-1440x1778.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food52_Baking_Cover-400x494.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food52_Baking_Cover-800x988.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food52_Baking_Cover-1180x1457.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food52_Baking_Cover-960x1185.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">FOOD 52 Baking edited by Amanda Hesser and Merrill Stubbs \u003ccite>(James Ransom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/Food52-Baking-Sensational-Treats-Works/dp/1607748010/ref=sr_1_2?ie=UTF8&qid=1446744597&sr=8-2&keywords=food52\" target=\"_blank\">FOOD52 Baking: 60 Sensational Treats You Can Pull Off in a Snap\u003c/a>\u003c/strong> edited by Amanda Hesser and Merrill Stubbs (Ten Speed Press; $12.90)\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/food52?_rdr=p\" target=\"_blank\">Food52\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/Food52\" target=\"_blank\">@Food52\u003c/a>\u003cbr>\n\u003cstrong>Instagram:\u003c/strong> \u003ca href=\"https://instagram.com/Food52/\" target=\"_blank\">@Food52\u003c/a>\u003cbr>\n\u003cstrong>Perfect for:\u003c/strong> \u003cem>The friend you’d like to deliver you baked goods on a regular basis.\u003c/em>\u003c/p>\n\u003cp>FOOD52 Baking, edited by Hesser and Stubbs, focuses on drilling down the art of baking to simple steps you can accomplish daily so you don't have to wait for a special occasion to break out the rolling pin and flour sifter. There's sections on breakfast, cookies and bars, fruity desserts, cakes, puddings and more that will assuage any sweet hankering that you, or anyone in your family, might have. Similar in mission to FOOD52 Vegan, FOOD52 Baking points you to readily accessible ingredients, often in new combinations (tomato soup and cream cheese, for example) and doesn’t send you on a wild goose chase to forage for hard-to-find obscurities.\u003c/p>\n\u003cfigure id=\"attachment_103709\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Food-Lab-cover-1440x1779.jpg\" alt=\"The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt\" width=\"640\" height=\"791\" class=\"size-large wp-image-103709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food-Lab-cover-1440x1779.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food-Lab-cover-400x494.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food-Lab-cover-800x988.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food-Lab-cover-1180x1458.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Food-Lab-cover-960x1186.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt \u003ccite>(Copyright © 2015 by J. Kenji Lopez-Alt. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.ca/The-Food-Lab-Cooking-Through/dp/0393081087\" target=\"_blank\">The Food Lab: Better Home Cooking Through Science\u003c/a>\u003c/strong> by \u003ca href=\"http://www.seriouseats.com/the-food-lab/\" target=\"_blank\">J. Kenji López-Alt\u003c/a>\u003cbr>\n(W.W. Norton; $50.21)\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/kenjilopezalt\" target=\"_blank\">Kenji Lopez-Alt\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/thefoodlab\" target=\"_blank\">@thefoodlab\u003c/a>\u003cbr>\n\u003cstrong>Instagram:\u003c/strong> \u003ca href=\"https://instagram.com/kenjilopezalt/\" target=\"_blank\">@kenjilopezalt\u003c/a>\u003c/p>\n\u003cp>Billed as “the world’s most trusted authority on deliciousness,” Serious Eats is indeed a comprehensive resource on all things food, from how to survive Thanksgiving to locating the best sushi in Tokyo. Its managing culinary director, J. Kenji López-Alt, is the author of the wildly popular (and James Beard-nominated) column on the site, \u003ca href=\"http://www.seriouseats.com/the-food-lab/\" target=\"_blank\">The Food Lab\u003c/a>, where he waxes scientific on cooking technique. All of this know-how has migrated to print form with \u003ca href=\"http://www.amazon.ca/The-Food-Lab-Cooking-Through/dp/0393081087\" target=\"_blank\">The Food Lab: Better Home Cooking Through Science\u003c/a>, which is also chock-full of step-by-step photographs by the author himself.\u003c/p>\n\u003cp>This hefty 950-page guide is a desert-island cookbook, designed to be the only reference you need in order to understand basic kitchen science. López-Alt is a self-described “nerdling,” the son of a microbiologist and grandson of an organic chemist, and his book is arranged around seven imperatives: eliminating bias, control, isolating variables, staying organized, avoiding palate fatigue, tasting, and analyzing. But this isn’t a lecture, it’s a fun, experiential immersion course.\u003c/p>\n\u003cfigure id=\"attachment_104140\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/PEPIN-heart-and-soul-bookcover-400x629.jpg\" alt=\"Jacques Pépin Heart & Soul in the Kitchen by Jacques Pépin\" width=\"400\" height=\"629\" class=\"size-thumbnail wp-image-104140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/PEPIN-heart-and-soul-bookcover-400x629.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PEPIN-heart-and-soul-bookcover-800x1259.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PEPIN-heart-and-soul-bookcover-1440x2266.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PEPIN-heart-and-soul-bookcover-1180x1857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PEPIN-heart-and-soul-bookcover-960x1510.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin Heart & Soul in the Kitchen by Jacques Pépin \u003ccite>(Tom Hopkins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/Jacques-P%C3%A9pin-Heart-Soul-Kitchen/dp/0544301986/ref=sr_1_1?ie=UTF8&qid=1446747954&sr=8-1&keywords=heart+and+soul+in+the+kitchen\" target=\"_blank\">Jacques Pépin Heart & Soul in the Kitchen\u003c/a>\u003c/strong> by \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">Jacques Pépin\u003c/a>\u003cbr>\n(Houghton Mifflin Harcourt; $21.00)\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/ChefJacquesPepin\" target=\"_blank\">Chef Jacques Pepin\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/jacques_pepin\" target=\"_blank\">@jacques_pepin\u003c/a>\u003cbr>\n\u003cstrong>Perfect for:\u003c/strong> \u003cem>The home chef whose greatest joy is cooking for loved ones.\u003c/em>\u003c/p>\n\u003cp>Perhaps the most beloved chef since Julia Child, Jacques Pépin has made his way into the kitchens of home chefs throughout the world. He's won the hearts of cooks who love classic French cooking, rendered soulfully by his thoughtful mastery of straight-ahead, deeply satisfying food. Pépin's most recent of 25 cookbooks, \u003ca href=\"http://www.amazon.com/Jacques-P%C3%A9pin-Heart-Soul-Kitchen/dp/0544301986/\" target=\"_blank\">Heart & Soul in the Kitchen\u003c/a>, is the companion to the PBS \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">television series\u003c/a> of the same name that celebrates family through the act of gathering together around the table.\u003c/p>\n\u003cp>The beautifully designed and simply illustrated book presents Pépin’s overview of home cooking: specifically, the recipes he would make for you if you were invited to dinner at his home. One of the beauties of this book is that he acknowledges he never makes the same dish twice, allowing you, the head chef of your own kitchen, to tinker with these dishes to reflect your own sense of hospitality. There’s a helpful section in the back that offers menu possibilities for grouping the recipes around various themes, including seafood, Mexican dishes, seasonal impulses, and even a tribute to his friend Julia Child.\u003c/p>\n\u003cfigure id=\"attachment_103714\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/LanguageofFoodPBK_9780393351620-1440x2157.jpg\" alt=\"The Language of Food: A Linguist Reads the Menu by Dan Jurafsky\" width=\"640\" height=\"959\" class=\"size-large wp-image-103714\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/LanguageofFoodPBK_9780393351620-1440x2157.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LanguageofFoodPBK_9780393351620-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LanguageofFoodPBK_9780393351620-800x1198.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LanguageofFoodPBK_9780393351620-1180x1767.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LanguageofFoodPBK_9780393351620-960x1438.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The Language of Food: A Linguist Reads the Menu by Dan Jurafsky \u003ccite>(Kingmond Young)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/The-Language-Food-Linguist-Reads/dp/0393240835\" target=\"_blank\">The Language of Food: A Linguist Reads the Menu\u003c/a>\u003c/strong> by \u003ca href=\"http://web.stanford.edu/~jurafsky/\" target=\"_blank\">Dan Jurafsky\u003c/a>\u003cbr>\n( W.W. Norton; $16.84)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/jurafsky\" target=\"_blank\">@jurafsky\u003c/a>\u003cbr>\n\u003cstrong>Perfect for:\u003c/strong> \u003cem>The language-obsessed foodie in your life.\u003c/em>\u003c/p>\n\u003cp>As much as we like to cook, many of us spend a great deal of time obsessing on the questions that come up every time we think about our next meal. Because these conundrums can’t easily be Googled or unpacked via Wikipedia, we spin our wheels, theorizing about where ketchup comes from, why Chinese restaurants don’t serve dessert, and why we eat turkey for Thanksgiving. In \u003ca href=\"http://www.amazon.com/The-Language-Food-Linguist-Reads/dp/0393240835\" target=\"_blank\">The Language of Food: A Linguist Reads the Menu\u003c/a>, Dan Jurafsky gives voice to these burning questions, along with answers borne out of history and culture.\u003c/p>\n\u003cp>While this book was published in hardcover in 2014, it came out in paperback this year, and it's included in this list because\u003cbr>\nits content is unique in food publishing and will be of interest to the many people who inhabit the intersection of food and language. Designed like a menu, the book’s table of contents reflects the questions that come up during the natural progression of a meal from drinks to desserts. Condiments and other topics are thrown in not as asides, but as necessary additions that aid the exploration of food via linguistic analysis. Jurafsky looks at how we talk about food, how we make metaphors about it, and how we relate it -- consciously and unconsciously -- to addiction and sex.\u003c/p>\n\u003cfigure id=\"attachment_103716\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/PJWCover-1440x1733.jpg\" alt=\"Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen by Nancy Singleton Hachisu\" width=\"640\" height=\"770\" class=\"size-large wp-image-103716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/PJWCover-1440x1733.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PJWCover-400x481.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PJWCover-800x963.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PJWCover-1180x1420.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PJWCover-960x1155.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen by Nancy Singleton Hachisu \u003ccite>(© 2015 by Kenji Miura)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.amazon.com/Preserving-Japanese-Way-Traditions-Fermenting/dp/1449450881\" target=\"_blank\">\u003cstrong>Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen\u003c/strong>\u003c/a> by \u003ca href=\"http://www.nancysingletonhachisu.com/\" target=\"_blank\">Nancy Singleton Hachisu\u003c/a>\u003cbr>\n(Andrews McMeel Publishing; $23.71)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/nancyhachisu\" target=\"_blank\">@nancyhachisu\u003c/a>\u003cbr>\n\u003cstrong>Instagram: \u003c/strong>\u003ca href=\"https://instagram.com/nancyhachisu/\" target=\"_blank\">@nancyhachisu\u003c/a>\u003cbr>\n\u003cstrong>Perfect for:\u003c/strong> \u003cem>Lovers of Japanese flavors and DIY preservers.\u003c/em>\u003c/p>\n\u003cp>Americans are having a love affair with fermentation. Pickles of more kinds than we knew existed are cropping up on grocery store shelves, in farmers market stalls, and on restaurant menus. Fermented foods are good for us, we’re told, so we’ve set about to see if there’s anything that can’t be pickled. Well, it turns out this trend isn’t so new. Among other cultures, the Japanese have been doing it for centuries, and Nancy Singleton Hachisu has brought these techniques together in \u003ca href=\"http://www.amazon.com/Preserving-Japanese-Way-Traditions-Fermenting/dp/1449450881\" target=\"_blank\">Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen\u003c/a>.\u003c/p>\n\u003cp>Hachisu is a California-born chef who has lived in rural Japan with her family for the last 26 years. This is her second book, and it’s the culmination of everything she knows about the traditional Japanese ways of preserving food. Learn to how to pickle fish and shellfish, make your own miso, brew your own sake and more. The book includes beautiful photos of Hachisu’s old restored farmhouse and its beautiful kitchen.\u003c/p>\n\u003cfigure id=\"attachment_103718\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tangled-vines-cover-1440x2180.jpg\" alt=\"Tangled Vines: Greed, Murder, Obsession, and an Arsonist in the Vineyards of California by Frances Dinkelspiel\" width=\"640\" height=\"969\" class=\"size-large wp-image-103718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tangled-vines-cover-1440x2180.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tangled-vines-cover-400x605.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tangled-vines-cover-800x1211.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tangled-vines-cover-1180x1786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tangled-vines-cover-960x1453.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Tangled Vines: Greed, Murder, Obsession, and an Arsonist in the Vineyards of California by Frances Dinkelspiel \u003ccite>(St. Martin’s Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/Tangled-Vines-Obsession-Vineyards-California/dp/1250033225\" target=\"_blank\">Tangled Vines: Greed, Murder, Obsession, and an Arsonist in the Vineyards of California\u003c/a>\u003c/strong> by \u003ca href=\"http://francesdinkelspiel.com/\" target=\"_blank\">Frances Dinkelspiel\u003c/a>\u003cbr>\n(St. Martin’s Press; $18.38)\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Frances-Dinkelspiel-Author-44015443640/timeline/?ref=hl\" target=\"_blank\">Frances Dinkelspiel\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"https://twitter.com/frannydink\" target=\"_blank\">@frannydink\u003c/a>\u003cbr>\n\u003cstrong>Perfect for:\u003c/strong> \u003cem>History buffs who like to drink great wine.\u003c/em>\u003c/p>\n\u003cp>Just for fun, let’s throw into the mix a gripping narrative of homicide and arson among the high-powered elite of the California wine world. \u003ca href=\"http://www.amazon.com/Tangled-Vines-Obsession-Vineyards-California/dp/1250033225\" target=\"_blank\">Tangled Vines: Greed, Murder, Obsession, and an Arsonist in the Vineyards of California\u003c/a>, by journalist Frances Dinkelspiel, reads like a novel, but it’s the true story of what lies behind the veneer of glitz and glamour when one man, Mark Anderson, defrauded collectors and destroyed more than $250 million in wine. The book also looks at other wine crimes throughout history that are rooted in California’s complex financial structure, heated battles over terroir, and the lasting effects of the havoc Anderson wreaked on the Napa wine industry.\u003c/p>\n\u003cfigure id=\"attachment_103720\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/PTAK_VIOLET-1440x2027.jpg\" alt=\"The Violet Bakery Cookbook by Claire Ptak\" width=\"640\" height=\"901\" class=\"size-large wp-image-103720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/PTAK_VIOLET-1440x2027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PTAK_VIOLET-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PTAK_VIOLET-800x1126.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PTAK_VIOLET-1180x1661.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/PTAK_VIOLET-960x1352.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The Violet Bakery Cookbook by Claire Ptak \u003ccite>(© 2015 by Kristin Perers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/Violet-Bakery-Cookbook-Claire-Ptak/dp/1607746719\" target=\"_blank\">The Violet Bakery Cookbook\u003c/a>\u003c/strong> by Claire Ptak\u003cbr>\n(Ten Speed Press; $17.85)\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/violetcakeslondon\" target=\"_blank\">Violet Cakes London\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong>\u003ca href=\"https://twitter.com/violetcakes\" target=\"_blank\">@violetcakes\u003c/a>\u003cbr>\n\u003cstrong>Perfect for:\u003c/strong> \u003cem>Bakers with an eye for aesthetics.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Claire Ptak cut her pastry chops at Alice Waters’ Chez Panisse restaurant before setting out for London to open a bakery of her own. \u003ca href=\"http://www.amazon.com/Violet-Bakery-Cookbook-Claire-Ptak/dp/1607746719\" target=\"_blank\">The Violet Bakery Cookbook\u003c/a> brings together her California sensibility with her European visual aesthetic to create one of the prettiest food books of the year. The sections are broken into four times of day -- morning, midday, afternoon, and evening -- with additional chapters on special recipes for parties and pantry staples unique to Violet. She ruminates on \u003ca href=\"https://en.wikipedia.org/wiki/Mise_en_place\" target=\"_blank\">\u003cem>mise en place\u003c/em>\u003c/a>, which is important to the precision that baking requires, as well as reflects on sweet, salty, bitter, and sour flavors. These are serious recipes for home pastry cooks who care about exact execution, pleasing presentation, and utilizing the best ingredients at hand.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102978/your-holiday-gift-guide-to-10-great-food-books-from-2015","authors":["5575"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_13746","bayareabites_1763"],"tags":["bayareabites_48","bayareabites_558"],"featImg":"bayareabites_104372","label":"source_bayareabites_102978"},"bayareabites_37907":{"type":"posts","id":"bayareabites_37907","meta":{"index":"posts_1591205157","site":"bayareabites","id":"37907","score":null,"sort":[1327602114000]},"guestAuthors":[],"slug":"slow-down-at-two-sisters-bar-and-books","title":"Slow Down at Two Sisters Bar and Books","publishDate":1327602114,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\" alt=\"two girls bar and books\" title=\"two girls bar and books\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37925\">\u003c/a>\u003c/p>\n\u003cp>There is a relatively new bar in town. But this isn't just a bar. More accurately: there is a small, unassuming cafe and bar that's successfully blending elements from numerous concepts (small plates, cocktails, draft beer, brunch, book-lending library, book club) with style, comfort and grace. The place is \u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a> and the story goes something like this: two sisters, Mikha Diaz and Mary Elliott decide to travel before settling down into the job market. In graduate school, Mikha studied continental philosophy and Mary studied Russian language and literature; they decided Poland was a good place to start their journey and they quickly stumbled across \u003ca href=\"http://massolit.com/\">Massolit\u003c/a> Books in Krakow and fell in love. After just one week in Krakow, the sisters knew they wanted to recreate a similar place in San Francisco. Mary stayed on in New York City (where the gals went to school) and worked from afar helping curate the books for the space. Mikha set to work with her business partners, her husband and parents, on finding a storefront in a desirable neighborhood in the city -- no easy feat. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\" alt=\"The bar at Two Sisters\" title=\"The bar at Two Sisters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37911\">\u003c/a>\u003cbr>\n\u003cem>The bar at Two Sisters\u003c/em>\u003c/p>\n\u003cp>It took Mikha one year to find the old Marino's space in Hayes Valley; getting it into ship-shape took some elbow grease and dealing with city permits always takes a whole lot of time and patience, but Two Sisters had their soft opening on Oct 12, 2011 and things have been growing and evolving ever since. When I walked in, I saw old volumes of books lining the wall to my left, tables full of folks reading, chatting, eating and drinking to my right and a welcoming bar towards the back. I asked Mikha to tell me more about the space: are they an actual bookstore? Do they do coffee or is it really more of a bar? They serve dinners, too? In talking to folks around the city, there seems to be a little confusion about the identity of the spot, and after visiting, I think that's actually part of its charm. You need to go and visit to really see for yourself. \u003c/p>\n\u003cp>But I did learn that it is a charming bar and restaurant, serving wine and beer, specialty cocktails and fermented sodas, snacks and charcuterie plates. They do a $20 fixed-price brunch on Sundays. The rest of the time they serve a few daily plates, such as pork meatballs and kabocha squash bread pudding. Alex Smith is the kitchen manager at Two Sisters, and she and Mikha describe how the price of the plates really reflects the little-bit smaller portions (right inbetween a tapas plate and an entree). They're all particularly excited about the house-smoked blue cheese they've been doing, and the spring menu that will be unveiled towards the end of February. It seems, all around, there's a lot to be excited about. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/books.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/books.jpg\" alt=\"books\" title=\"books\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37912\">\u003c/a>\u003cbr>\n\u003cem>Book-lending library at Two Sisters\u003c/em>\u003c/p>\n\u003cp>Before I left, Mikha and I were just casually talking about the neighborhood and what kind of folks Two Sisters is attracting. She beamed and said it's truly becoming a neighborhood spot where locals come when they don't really feel like cooking. It's not as big of a financial commitment as a true sit-down restaurant so you can just dabble with a few snacks and a small plate. It's also a big day-time hangout with the book-lending library and the (genius) \u003ca href=\"http://2sistersbarandbooks.blogspot.com/\">Books and Booze\u003c/a> Reading Club where a monthly book is paired with an appropriate cocktail. \u003c/p>\n\u003cp>Folks can stroll in and pick up a book they're interested in and take it home, replacing it with a book they've decided to leave behind. Mikha described an interesting phenomenon of people wanting to get rid of books but feeling like they were too special to drop off at a nameless donation center, so the lending library has been growing quickly as more and more people want a special home for their books. \u003c/p>\n\u003cp>And it's clear from the crowd on a cold Saturday afternoon that many San Franciscans are claiming the actual space as a home, too. Just what the sisters had envisioned. Each element (good cocktails, books, and seasonal food) have truly come together in perfect harmony. There's a lot to discover here. It's the kind of spot that makes we wish I, too, lived in the neighborhood. For now, I'm eager to come back when I have a little more time to sit, swap a book, and try a nibble. \u003c/p>\n\u003cp>\u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a>\u003cbr>\n579 Hayes Street (between Laguna and Octavia)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 863-3655\u003cbr>\nHours: Tuesday - Thursday 4 pm - 11 pm; Friday 4 pm - 12 am\u003cbr>\nSaturday 1 pm - 12 am; Sunday 11 am - 10 pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Happy Hour\u003c/strong>: 4 pm - 6 pm Tuesday - Friday & 1 pm - 4 pm Saturday\u003cbr>\n\u003cstrong>Brunch\u003c/strong>: Sunday 11 am - 4 pm\u003cbr>\nFollow them on \u003ca href=\"http://www.facebook.com/pages/Two-Sisters-Bar-and-Books/154893051238188\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/2sistersbar\">Twitter\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Mikha Diaz and Mary Elliott have created a new bar/cafe concept in a landscape of increasingly predictable, similar San Francisco dining/drinking destinations. Megan Gordon heads over to Hayes Valley to check out the bites, cocktails, and books under the Two Sisters Bar and Books roof. ","status":"publish","parent":0,"modified":1327602114,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":836},"headData":{"title":"Slow Down at Two Sisters Bar and Books | KQED","description":"Mikha Diaz and Mary Elliott have created a new bar/cafe concept in a landscape of increasingly predictable, similar San Francisco dining/drinking destinations. Megan Gordon heads over to Hayes Valley to check out the bites, cocktails, and books under the Two Sisters Bar and Books roof. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"37907 http://blogs.kqed.org/bayareabites/?p=37907","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/26/slow-down-at-two-sisters-bar-and-books/","disqusTitle":"Slow Down at Two Sisters Bar and Books","path":"/bayareabites/37907/slow-down-at-two-sisters-bar-and-books","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\" alt=\"two girls bar and books\" title=\"two girls bar and books\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37925\">\u003c/a>\u003c/p>\n\u003cp>There is a relatively new bar in town. But this isn't just a bar. More accurately: there is a small, unassuming cafe and bar that's successfully blending elements from numerous concepts (small plates, cocktails, draft beer, brunch, book-lending library, book club) with style, comfort and grace. The place is \u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a> and the story goes something like this: two sisters, Mikha Diaz and Mary Elliott decide to travel before settling down into the job market. In graduate school, Mikha studied continental philosophy and Mary studied Russian language and literature; they decided Poland was a good place to start their journey and they quickly stumbled across \u003ca href=\"http://massolit.com/\">Massolit\u003c/a> Books in Krakow and fell in love. After just one week in Krakow, the sisters knew they wanted to recreate a similar place in San Francisco. Mary stayed on in New York City (where the gals went to school) and worked from afar helping curate the books for the space. Mikha set to work with her business partners, her husband and parents, on finding a storefront in a desirable neighborhood in the city -- no easy feat. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\" alt=\"The bar at Two Sisters\" title=\"The bar at Two Sisters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37911\">\u003c/a>\u003cbr>\n\u003cem>The bar at Two Sisters\u003c/em>\u003c/p>\n\u003cp>It took Mikha one year to find the old Marino's space in Hayes Valley; getting it into ship-shape took some elbow grease and dealing with city permits always takes a whole lot of time and patience, but Two Sisters had their soft opening on Oct 12, 2011 and things have been growing and evolving ever since. When I walked in, I saw old volumes of books lining the wall to my left, tables full of folks reading, chatting, eating and drinking to my right and a welcoming bar towards the back. I asked Mikha to tell me more about the space: are they an actual bookstore? Do they do coffee or is it really more of a bar? They serve dinners, too? In talking to folks around the city, there seems to be a little confusion about the identity of the spot, and after visiting, I think that's actually part of its charm. You need to go and visit to really see for yourself. \u003c/p>\n\u003cp>But I did learn that it is a charming bar and restaurant, serving wine and beer, specialty cocktails and fermented sodas, snacks and charcuterie plates. They do a $20 fixed-price brunch on Sundays. The rest of the time they serve a few daily plates, such as pork meatballs and kabocha squash bread pudding. Alex Smith is the kitchen manager at Two Sisters, and she and Mikha describe how the price of the plates really reflects the little-bit smaller portions (right inbetween a tapas plate and an entree). They're all particularly excited about the house-smoked blue cheese they've been doing, and the spring menu that will be unveiled towards the end of February. It seems, all around, there's a lot to be excited about. \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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/books.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/books.jpg\" alt=\"books\" title=\"books\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37912\">\u003c/a>\u003cbr>\n\u003cem>Book-lending library at Two Sisters\u003c/em>\u003c/p>\n\u003cp>Before I left, Mikha and I were just casually talking about the neighborhood and what kind of folks Two Sisters is attracting. She beamed and said it's truly becoming a neighborhood spot where locals come when they don't really feel like cooking. It's not as big of a financial commitment as a true sit-down restaurant so you can just dabble with a few snacks and a small plate. It's also a big day-time hangout with the book-lending library and the (genius) \u003ca href=\"http://2sistersbarandbooks.blogspot.com/\">Books and Booze\u003c/a> Reading Club where a monthly book is paired with an appropriate cocktail. \u003c/p>\n\u003cp>Folks can stroll in and pick up a book they're interested in and take it home, replacing it with a book they've decided to leave behind. Mikha described an interesting phenomenon of people wanting to get rid of books but feeling like they were too special to drop off at a nameless donation center, so the lending library has been growing quickly as more and more people want a special home for their books. \u003c/p>\n\u003cp>And it's clear from the crowd on a cold Saturday afternoon that many San Franciscans are claiming the actual space as a home, too. Just what the sisters had envisioned. Each element (good cocktails, books, and seasonal food) have truly come together in perfect harmony. There's a lot to discover here. It's the kind of spot that makes we wish I, too, lived in the neighborhood. For now, I'm eager to come back when I have a little more time to sit, swap a book, and try a nibble. \u003c/p>\n\u003cp>\u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a>\u003cbr>\n579 Hayes Street (between Laguna and Octavia)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 863-3655\u003cbr>\nHours: Tuesday - Thursday 4 pm - 11 pm; Friday 4 pm - 12 am\u003cbr>\nSaturday 1 pm - 12 am; Sunday 11 am - 10 pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Happy Hour\u003c/strong>: 4 pm - 6 pm Tuesday - Friday & 1 pm - 4 pm Saturday\u003cbr>\n\u003cstrong>Brunch\u003c/strong>: Sunday 11 am - 4 pm\u003cbr>\nFollow them on \u003ca href=\"http://www.facebook.com/pages/Two-Sisters-Bar-and-Books/154893051238188\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/2sistersbar\">Twitter\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/37907/slow-down-at-two-sisters-bar-and-books","authors":["5072"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1244","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_2078","bayareabites_48","bayareabites_8864","bayareabites_2395","bayareabites_711"],"featImg":"bayareabites_37925","label":"bayareabites"},"bayareabites_35478":{"type":"posts","id":"bayareabites_35478","meta":{"index":"posts_1591205157","site":"bayareabites","id":"35478","score":null,"sort":[1321640494000]},"guestAuthors":[],"slug":"life-after-pie-the-release-of-natalie-galatzer%e2%80%99s-pie-booklet","title":"Life After Bike Basket Pies: The Release of Natalie Galatzer’s Pie Booklet","publishDate":1321640494,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/bikebasketman2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/bikebasketman2.jpg\" alt=\"bike basket pies - Natalie Galatzer\" title=\"bike basket pies - Natalie Galatzer\" width=\"540\" height=\"321\" class=\"alignnone size-full wp-image-35553\">\u003c/a>\u003cbr>\nIt’s been over five months since Natalie Galatzer decided to shutter her bike delivery pie business, \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies.\u003c/a> And life already looks a lot different. She’s not schlepping around the Mission doing deliveries, she’s not working well into the night rolling out dough, and she’s not stressing about the seasonality of persimmons or how manageable her to-do list is for the next day. The best thing is that she’s not thinking about tomorrow today—she’s really enjoying today for today, including the ability to make social plans and travel. \u003c/p>\n\u003cp>Natalie’s currently working at two Bay Area restaurants waiting tables and thinking about what’s next. But the difference is she’s thinking big picture, not about tomorrow’s ingredient lists. And there’s freedom in that space to just breathe, reconsider, and reflect. One thing’s for sure: Natalie’s pretty certain the big picture won't include baking. She always thought that she wanted to be a baker, but isn’t convinced anymore. The act of turning something she loved into a business, made it quickly about the outcome and not the process she once loved. As you can imagine, this eventually killed the joy she once found in baking. \u003c/p>\n\u003cp>But that doesn’t mean she hasn’t looked back. In between her shifts waiting tables and scheming up new ideas, she needed a creative project and felt like she owed a little something to her loyal pie customers. So she decided to write a pie booklet, entitled \u003cem>Bike Basket Pies: How to Make Handheld Pies for Bicycle Delivery\u003c/em>, with 14 of her favorite and most popular recipes and detailed instructions and illustrations on the process of making small (and large) pies. It was time that the recipes lived on somewhere other than within her computer spreadsheets. It was time to give something back. \u003c/p>\n\u003cp>After two years in business, you can imagine how difficult it was to choose a mere fourteen recipes for the booklet. Natalie organized all of her recipes not just by the seasons but actually by the months she’d make them–heavily dictated by the produce available in the Bay Area during that time. She knew she wanted to structure the book using the seasons, but she also wanted each recipe to be uniquely her own. For instance, in terms of pumpkin pie, there are limited things you can do with a pumpkin pie recipe. Her pumpkin, while wonderful, doesn’t differ all that much from my pumpkin or your mother’s pumpkin. But there are so many of Natalie’s pies that are the exact opposite and that’s what she decided to highlight in her book. \u003c/p>\n\u003cp>When you hold the booklet in your hands, you’ll notice the charming illustrations by \u003ca href=\"http://pscomics.com/blog/\">Minty Lewis\u003c/a>. They truly make Natalie’s words and recipes come alive: from drawings of the actual pies to step-by-step illustrated instructions on forming small pies and larger pies. Beyond the illustrations, you’ll notice there are 14 recipes (3 for each season along with a few savories). Yes, the Shaker Orange recipe is in there. As is the Pear Ginger. In addition to the recipes, there are little sections on Making Dough, Rolling Out Dough, Forming Small Pies, and Making a 9” Pie. There are clear mini sections on Temperatures and Baking Times, too. You’re in good hands here. While some people find pie-making overwhelming, Natlalie’s assured tone and concise instructions and Minty’s sweet illustrations will force you out of any pie rut. Guaranteed. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The booklet took Natalie a little over a month to write with one of the bigger challenges being how to decide what parts of the pie-making process to illustrate, how much detailed information to provide for the home baker, and how to best layout each step for her readers. The easiest way for her to tackle this was to spend a day making pie and having a friend photograph the process. Then they went through to decide what parts of the process seemed like an actual step and what they could assume the reader would already understand.\u003c/p>\n\u003cp>When asked about proprietary recipes and whether she was nervous about them being out and available to the public, Natalie replied, “What am I going to do with them? A lot about it is technique and practice anyway, and I’m no longer making pies for people so now I can give then the tools to do it on their own and still enjoy what I make.” \u003c/p>\n\u003cp>So is Natalie’s day-to-day life one without pie? Largely, yes. She doesn’t make them anymore and doesn’t find herself craving them. That will probably come back in time. For now, she’s excited to produce something tangible that’s different in the sense that it’s a living, lasting artifact. A piece of pie, while lovely in the moment, won’t last for generations. Natalie’s book of recipes will. And lucky for us, she’s decided to share. \u003c/p>\n\u003cp>\u003cstrong>Buy the Booklet:\u003c/strong> \u003cem>Bike Basket Pies: How to Make Handheld Pies for Bicycle Delivery\u003c/em> is available for order now on \u003ca href=\"http://bikebasketpies.com/\">Natalie's website\u003c/a>. Orders placed from now until November 29th will be shipped on December 1st. In addition, keep your eyes peeled as Natalie has plans to approach area book shops who may be interested in stocking it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Join Natalie at \u003ca href=\"http://potandpantry.com/\">Pot + Pantry\u003c/a> to help celebrate the release of the booklet. The party is BYOPie with champagne provided, and booklets for sale. Tuesday, November 29th, 6:30 to 8 pm. \u003ca href=\"http://bikebasketpies.com/index.php/bike-basket-pies-booklet/launch-party/\">RSVP here.\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon talks to Bike Basket Pie's Natalie Galatzer about life after pie, and the process of writing her new pie booklet, Bike Basket Pies: How to Make Handheld Pies for Bicycle Delivery.","status":"publish","parent":0,"modified":1322082776,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":983},"headData":{"title":"Life After Bike Basket Pies: The Release of Natalie Galatzer’s Pie Booklet | KQED","description":"Megan Gordon talks to Bike Basket Pie's Natalie Galatzer about life after pie, and the process of writing her new pie booklet, Bike Basket Pies: How to Make Handheld Pies for Bicycle Delivery.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"35478 http://blogs.kqed.org/bayareabites/?p=35478","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/11/18/life-after-pie-the-release-of-natalie-galatzer%e2%80%99s-pie-booklet/","disqusTitle":"Life After Bike Basket Pies: The Release of Natalie Galatzer’s Pie Booklet","path":"/bayareabites/35478/life-after-pie-the-release-of-natalie-galatzer%e2%80%99s-pie-booklet","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/bikebasketman2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/bikebasketman2.jpg\" alt=\"bike basket pies - Natalie Galatzer\" title=\"bike basket pies - Natalie Galatzer\" width=\"540\" height=\"321\" class=\"alignnone size-full wp-image-35553\">\u003c/a>\u003cbr>\nIt’s been over five months since Natalie Galatzer decided to shutter her bike delivery pie business, \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies.\u003c/a> And life already looks a lot different. She’s not schlepping around the Mission doing deliveries, she’s not working well into the night rolling out dough, and she’s not stressing about the seasonality of persimmons or how manageable her to-do list is for the next day. The best thing is that she’s not thinking about tomorrow today—she’s really enjoying today for today, including the ability to make social plans and travel. \u003c/p>\n\u003cp>Natalie’s currently working at two Bay Area restaurants waiting tables and thinking about what’s next. But the difference is she’s thinking big picture, not about tomorrow’s ingredient lists. And there’s freedom in that space to just breathe, reconsider, and reflect. One thing’s for sure: Natalie’s pretty certain the big picture won't include baking. She always thought that she wanted to be a baker, but isn’t convinced anymore. The act of turning something she loved into a business, made it quickly about the outcome and not the process she once loved. As you can imagine, this eventually killed the joy she once found in baking. \u003c/p>\n\u003cp>But that doesn’t mean she hasn’t looked back. In between her shifts waiting tables and scheming up new ideas, she needed a creative project and felt like she owed a little something to her loyal pie customers. So she decided to write a pie booklet, entitled \u003cem>Bike Basket Pies: How to Make Handheld Pies for Bicycle Delivery\u003c/em>, with 14 of her favorite and most popular recipes and detailed instructions and illustrations on the process of making small (and large) pies. It was time that the recipes lived on somewhere other than within her computer spreadsheets. It was time to give something back. \u003c/p>\n\u003cp>After two years in business, you can imagine how difficult it was to choose a mere fourteen recipes for the booklet. Natalie organized all of her recipes not just by the seasons but actually by the months she’d make them–heavily dictated by the produce available in the Bay Area during that time. She knew she wanted to structure the book using the seasons, but she also wanted each recipe to be uniquely her own. For instance, in terms of pumpkin pie, there are limited things you can do with a pumpkin pie recipe. Her pumpkin, while wonderful, doesn’t differ all that much from my pumpkin or your mother’s pumpkin. But there are so many of Natalie’s pies that are the exact opposite and that’s what she decided to highlight in her book. \u003c/p>\n\u003cp>When you hold the booklet in your hands, you’ll notice the charming illustrations by \u003ca href=\"http://pscomics.com/blog/\">Minty Lewis\u003c/a>. They truly make Natalie’s words and recipes come alive: from drawings of the actual pies to step-by-step illustrated instructions on forming small pies and larger pies. Beyond the illustrations, you’ll notice there are 14 recipes (3 for each season along with a few savories). Yes, the Shaker Orange recipe is in there. As is the Pear Ginger. In addition to the recipes, there are little sections on Making Dough, Rolling Out Dough, Forming Small Pies, and Making a 9” Pie. There are clear mini sections on Temperatures and Baking Times, too. You’re in good hands here. While some people find pie-making overwhelming, Natlalie’s assured tone and concise instructions and Minty’s sweet illustrations will force you out of any pie rut. Guaranteed. \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 booklet took Natalie a little over a month to write with one of the bigger challenges being how to decide what parts of the pie-making process to illustrate, how much detailed information to provide for the home baker, and how to best layout each step for her readers. The easiest way for her to tackle this was to spend a day making pie and having a friend photograph the process. Then they went through to decide what parts of the process seemed like an actual step and what they could assume the reader would already understand.\u003c/p>\n\u003cp>When asked about proprietary recipes and whether she was nervous about them being out and available to the public, Natalie replied, “What am I going to do with them? A lot about it is technique and practice anyway, and I’m no longer making pies for people so now I can give then the tools to do it on their own and still enjoy what I make.” \u003c/p>\n\u003cp>So is Natalie’s day-to-day life one without pie? Largely, yes. She doesn’t make them anymore and doesn’t find herself craving them. That will probably come back in time. For now, she’s excited to produce something tangible that’s different in the sense that it’s a living, lasting artifact. A piece of pie, while lovely in the moment, won’t last for generations. Natalie’s book of recipes will. And lucky for us, she’s decided to share. \u003c/p>\n\u003cp>\u003cstrong>Buy the Booklet:\u003c/strong> \u003cem>Bike Basket Pies: How to Make Handheld Pies for Bicycle Delivery\u003c/em> is available for order now on \u003ca href=\"http://bikebasketpies.com/\">Natalie's website\u003c/a>. Orders placed from now until November 29th will be shipped on December 1st. In addition, keep your eyes peeled as Natalie has plans to approach area book shops who may be interested in stocking it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Join Natalie at \u003ca href=\"http://potandpantry.com/\">Pot + Pantry\u003c/a> to help celebrate the release of the booklet. The party is BYOPie with champagne provided, and booklets for sale. Tuesday, November 29th, 6:30 to 8 pm. \u003ca href=\"http://bikebasketpies.com/index.php/bike-basket-pies-booklet/launch-party/\">RSVP here.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/35478/life-after-pie-the-release-of-natalie-galatzer%e2%80%99s-pie-booklet","authors":["5072"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_1653","bayareabites_1875"],"tags":["bayareabites_8405","bayareabites_9151","bayareabites_1590","bayareabites_48","bayareabites_9418","bayareabites_9911"],"featImg":"bayareabites_35553","label":"bayareabites"},"bayareabites_22853":{"type":"posts","id":"bayareabites_22853","meta":{"index":"posts_1591205157","site":"bayareabites","id":"22853","score":null,"sort":[1297186138000]},"guestAuthors":[],"slug":"will-write-for-food-dianne-jacob","title":"Will Write for Food: An Interview with Dianne Jacob","publishDate":1297186138,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/WWFF1.jpg\" alt=\"Will Write for Food\" title=\"Will Write for Food\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-22868\">\u003cbr>\nAre you interested in expressing your passion for food, but don't know where to start? Never fear, dear reader -- \u003ca href=\"http://diannej.com/\" title=\"Dianne Jacob's Website\">Dianne Jacob\u003c/a>, Oakland resident and author of \u003ca href=\"http://www.amazon.com/gp/product/0738214043?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0738214043\">Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More\u003c/a>, is here to help. Today, she will answer the pressing question: \u003cstrong>\"How can I get started in food writing if I have no formal background?\" \u003c/strong>\u003c/p>\n\u003cp>As a culinary career coach, Jacob brings to the table an extensive background in writing, editing and teaching. Her work has appeared in Writer's Digest, The San Francisco Chronicle, Gastronomica, Sunset, Salon.com, and a host of other media outlets, and she teaches classes at the local writing organization, \u003ca href=\"http://www.writingsalons.com/\" title=\"San Francisco Writing Classes\">The Writing Salon\u003c/a>. To learn more about Dianne and hear her ongoing advice for food writers, visit her \u003ca href=\"http://diannej.com/blog/\" title=\"Food Writing Blog\">blog dedicated to the art and craft of food writing\u003c/a> or follow her on Twitter under \u003ca href=\"http://twitter.com/#!/diannej\" title=\"Dianne Jacob Twitter\">@diannej\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>So many people out there want to share their passion for food but don't know how. A food blog is the most obvious place to start. What tips do you have for someone just starting out in blogging?\u003c/strong>\u003c/p>\n\u003cp>Go for it! It's fun, its easy, and you'll have the tremendous satisfaction of seeing your work published as soon as you click the \"Publish\" button. Templates on \u003ca href=\"and%20she%20teaches%20classes%20and%20the%20local%20writing%20organization,%20The%20Writing%20Salon.\">WordPress\u003c/a>, \u003ca href=\"http://www.typepad.com/\">Typepad\u003c/a> and Blogger are free and only take a few minutes to set up. You pick a title and background for your blog and you're off. Start small. Write a few paragraphs, insert a few photos, and make it easy to keep posting. Write as though talking to a good friend. Don't take yourself too seriously, but at the same time, edit your work to make it as tight as possible.\u003c/p>\n\u003cp>\u003cstrong>How can a food blogger spice up their writing so that it's more than, \"I ate eggs today. They were good. Last night I had a steak. It was juicy.\"\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Resist the kind of writing that's based on \"and then, and then, and then.\" Tell a story that has a beginning, middle, and end. What was it about your eggs? Did you fry them in bacon grease with sausages, sprinkle them with smoked paprika, or scramble them with wild mushrooms? Did you eat one boiled egg because you've just started a diet, and how did that feel? Did you get halfway through when the phone rang, and you couldn't bear to not answer? Paint a picture for the reader that includes your life, not just the food. Let them know something about you.\u003c/p>\n\u003cp>\u003cstrong>What different kinds of food writing are there? If someone is starting a blog, what areas could they possibly cover? Is it ok to mix and match, or should they stick to one \"beat?\"\u003c/strong>\u003c/p>\n\u003cp>Oh gosh, there are tons of ways to write about food: You're enthusiastic about the Korean taco truck you visited, the new pasta dish you discovered on your last trip to Tuscany, or the salted caramels you served when entertaining guests. You could write about what it's like to have a kid with celiac disease, planting a kitchen garden, spearheading an overhaul of the school lunch program, and about your day trips exploring farmers' markets in the Bay Area. It's really limitless. Some people have general blogs where they write about whatever appeals to them, and some people deal with a specific subject, like baking, nutritious meals, or travel. There is no right way.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22863\" class=\"wp-caption alignleft\" style=\"max-width: 185px\">\u003ca href=\"http://diannej.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/djacob.jpg\" alt=\"Dianne Jacob. Photo by Pamela Zacharias\" title=\"Dianne Jacob. Photo by Pamela Zacharias\" width=\"185\" height=\"278\" class=\"size-full wp-image-22863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dianne Jacob. Photo by Pamela Zacharias\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How can a food blogger build a readership? Can you give us some basic tips?\u003c/strong>\u003c/p>\n\u003cp>Become a great storyteller. That's the first secret, and the most important one. Find a like-minded community of other bloggers and food-obsessed types and get to know them. Read their blogs and maybe they'll read yours. Get business cards printed with your blog name on it and hand them out at food-based events. Ask your friends to read and leave comments. If you're a terrific photographer or videographer, often those skills can drive people to your posts. When you post, announce it on Twitter and Facebook. \u003c/p>\n\u003cp>\u003cstrong>Here's a scenario: Jenny is a food lover who spends most of her time cooking, eating, or thinking about food. Her family is always telling her that she should write a cookbook, but she knows that's probably not realistic since she's never written anything before in her life. Still, Jenny wants to share her love of food. What would you recommend she do? Where should she start, and where should she hope to end up? \u003c/strong>\u003c/p>\n\u003cp>Jenny can take inexpensive classes on personal essay writing from the \u003ca href=\"http://www.writingsalons.com/\" title=\"San Francisco Writing Classes\">Writing Salon\u003c/a> or \u003ca href=\"http://bookpassage.com/classes-workshops\" title=\"San Francisco Writing Class\">Book Passage\u003c/a> to learn how to express herself. Or she can just dive in and read food blogs to get an idea of how to start out. She also needs to figure out what kind of food appeals to her most. A general cookbook from someone who has never written before is not a winning combination. Is she mad about macaroons, bonkers for bread, or ravenous for raw food? A focus can be worthwhile. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Where should she hope to end up? If she's lucky, she'll be the creator of a popular blog people enjoy. She needs hundreds of thousands of readers across the country to interest a cookbook publisher, and a subject where she has something new to offer. If she's been building that content and readership, publishers might be interested.\u003c/p>\n\n","blocks":[],"excerpt":"Are you interested in expressing your passion for food, but don't know where to start? Never fear, dear reader -- Dianne Jacob, Oakland resident and author of \u003cem>Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More\u003c/em>, is here to help. Today, she will answer the pressing question: \u003cstrong>\"How can I get started in food writing if I have no formal background?\"\u003c/strong> ","status":"publish","parent":0,"modified":1297186239,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":924},"headData":{"title":"Will Write for Food: An Interview with Dianne Jacob | KQED","description":"Are you interested in expressing your passion for food, but don't know where to start? Never fear, dear reader -- Dianne Jacob, Oakland resident and author of Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More, is here to help. Today, she will answer the pressing question: "How can I get started in food writing if I have no formal background?" ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"22853 http://blogs.kqed.org/bayareabites/?p=22853","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/08/will-write-for-food-dianne-jacob/","disqusTitle":"Will Write for Food: An Interview with Dianne Jacob","path":"/bayareabites/22853/will-write-for-food-dianne-jacob","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/WWFF1.jpg\" alt=\"Will Write for Food\" title=\"Will Write for Food\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-22868\">\u003cbr>\nAre you interested in expressing your passion for food, but don't know where to start? Never fear, dear reader -- \u003ca href=\"http://diannej.com/\" title=\"Dianne Jacob's Website\">Dianne Jacob\u003c/a>, Oakland resident and author of \u003ca href=\"http://www.amazon.com/gp/product/0738214043?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0738214043\">Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More\u003c/a>, is here to help. Today, she will answer the pressing question: \u003cstrong>\"How can I get started in food writing if I have no formal background?\" \u003c/strong>\u003c/p>\n\u003cp>As a culinary career coach, Jacob brings to the table an extensive background in writing, editing and teaching. Her work has appeared in Writer's Digest, The San Francisco Chronicle, Gastronomica, Sunset, Salon.com, and a host of other media outlets, and she teaches classes at the local writing organization, \u003ca href=\"http://www.writingsalons.com/\" title=\"San Francisco Writing Classes\">The Writing Salon\u003c/a>. To learn more about Dianne and hear her ongoing advice for food writers, visit her \u003ca href=\"http://diannej.com/blog/\" title=\"Food Writing Blog\">blog dedicated to the art and craft of food writing\u003c/a> or follow her on Twitter under \u003ca href=\"http://twitter.com/#!/diannej\" title=\"Dianne Jacob Twitter\">@diannej\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>So many people out there want to share their passion for food but don't know how. A food blog is the most obvious place to start. What tips do you have for someone just starting out in blogging?\u003c/strong>\u003c/p>\n\u003cp>Go for it! It's fun, its easy, and you'll have the tremendous satisfaction of seeing your work published as soon as you click the \"Publish\" button. Templates on \u003ca href=\"and%20she%20teaches%20classes%20and%20the%20local%20writing%20organization,%20The%20Writing%20Salon.\">WordPress\u003c/a>, \u003ca href=\"http://www.typepad.com/\">Typepad\u003c/a> and Blogger are free and only take a few minutes to set up. You pick a title and background for your blog and you're off. Start small. Write a few paragraphs, insert a few photos, and make it easy to keep posting. Write as though talking to a good friend. Don't take yourself too seriously, but at the same time, edit your work to make it as tight as possible.\u003c/p>\n\u003cp>\u003cstrong>How can a food blogger spice up their writing so that it's more than, \"I ate eggs today. They were good. Last night I had a steak. It was juicy.\"\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>\n\u003cp>Resist the kind of writing that's based on \"and then, and then, and then.\" Tell a story that has a beginning, middle, and end. What was it about your eggs? Did you fry them in bacon grease with sausages, sprinkle them with smoked paprika, or scramble them with wild mushrooms? Did you eat one boiled egg because you've just started a diet, and how did that feel? Did you get halfway through when the phone rang, and you couldn't bear to not answer? Paint a picture for the reader that includes your life, not just the food. Let them know something about you.\u003c/p>\n\u003cp>\u003cstrong>What different kinds of food writing are there? If someone is starting a blog, what areas could they possibly cover? Is it ok to mix and match, or should they stick to one \"beat?\"\u003c/strong>\u003c/p>\n\u003cp>Oh gosh, there are tons of ways to write about food: You're enthusiastic about the Korean taco truck you visited, the new pasta dish you discovered on your last trip to Tuscany, or the salted caramels you served when entertaining guests. You could write about what it's like to have a kid with celiac disease, planting a kitchen garden, spearheading an overhaul of the school lunch program, and about your day trips exploring farmers' markets in the Bay Area. It's really limitless. Some people have general blogs where they write about whatever appeals to them, and some people deal with a specific subject, like baking, nutritious meals, or travel. There is no right way.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22863\" class=\"wp-caption alignleft\" style=\"max-width: 185px\">\u003ca href=\"http://diannej.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/djacob.jpg\" alt=\"Dianne Jacob. Photo by Pamela Zacharias\" title=\"Dianne Jacob. Photo by Pamela Zacharias\" width=\"185\" height=\"278\" class=\"size-full wp-image-22863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dianne Jacob. Photo by Pamela Zacharias\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How can a food blogger build a readership? Can you give us some basic tips?\u003c/strong>\u003c/p>\n\u003cp>Become a great storyteller. That's the first secret, and the most important one. Find a like-minded community of other bloggers and food-obsessed types and get to know them. Read their blogs and maybe they'll read yours. Get business cards printed with your blog name on it and hand them out at food-based events. Ask your friends to read and leave comments. If you're a terrific photographer or videographer, often those skills can drive people to your posts. When you post, announce it on Twitter and Facebook. \u003c/p>\n\u003cp>\u003cstrong>Here's a scenario: Jenny is a food lover who spends most of her time cooking, eating, or thinking about food. Her family is always telling her that she should write a cookbook, but she knows that's probably not realistic since she's never written anything before in her life. Still, Jenny wants to share her love of food. What would you recommend she do? Where should she start, and where should she hope to end up? \u003c/strong>\u003c/p>\n\u003cp>Jenny can take inexpensive classes on personal essay writing from the \u003ca href=\"http://www.writingsalons.com/\" title=\"San Francisco Writing Classes\">Writing Salon\u003c/a> or \u003ca href=\"http://bookpassage.com/classes-workshops\" title=\"San Francisco Writing Class\">Book Passage\u003c/a> to learn how to express herself. Or she can just dive in and read food blogs to get an idea of how to start out. She also needs to figure out what kind of food appeals to her most. A general cookbook from someone who has never written before is not a winning combination. Is she mad about macaroons, bonkers for bread, or ravenous for raw food? A focus can be worthwhile. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Where should she hope to end up? If she's lucky, she'll be the creator of a popular blog people enjoy. She needs hundreds of thousands of readers across the country to interest a cookbook publisher, and a subject where she has something new to offer. If she's been building that content and readership, publishers might be interested.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/22853/will-write-for-food-dianne-jacob","authors":["5120"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_2407","bayareabites_1865"],"tags":["bayareabites_48","bayareabites_8949","bayareabites_8950","bayareabites_8948"],"label":"bayareabites"},"bayareabites_7576":{"type":"posts","id":"bayareabites_7576","meta":{"index":"posts_1591205157","site":"bayareabites","id":"7576","score":null,"sort":[1256393841000]},"guestAuthors":[],"slug":"sauls-seltzer-saga-how-one-deli-kicked-the-cola-habit-embraced-the-uncertainty-of-the-future","title":"Saul's Seltzer Saga - Save The Deli","publishDate":1256393841,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/sauls-seltzer300.jpg\" alt=\"sauls seltzer\" title=\"sauls seltzer\" width=\"300\" height=\"452\" class=\"alignleft size-full wp-image-7600\">If you're reading David Sax's recent book, \u003ca href=\"http://www.houghtonmifflinbooks.com/catalog/titledetail.cfm?titleNumber=1101285\">Save the Deli\u003c/a>, or follow \u003ca href=\"http://www.savethedeli.com\">his blog\u003c/a> or moan, as many do, about the general state of the Jewish delicatessen, then you know that it's a pivotal time in this most hallowed bastion of comfort food.\u003c/p>\n\u003cp>For years, locavores and vegetarians, calorie-counting suburbanites and couscous-loving Sephardim and even \u003ca href=\"http://www.myspace.com/facocktarocks\">heeb-hopping hipsters\u003c/a> have been bringing their own favorite dishes to the Jewish table. You might not know this upon stepping into a deli, where piles of salty, fatty meat and schmaltz in the chopped liver and never-ending free pickles every day of the year define good eating. It's supposed to be a carefree zone where all the generations and sects can enjoy some chicken soup in relative peace.\u003c/p>\n\u003cp>Leave it to Karen Adelman and Peter Levitt in Berkeley to begin shaking up this world a bit. As the owners and hands-on managers of \u003ca href=\"http://saulsdeli.com/\">Saul's\u003c/a>, these two widely read, passionately opinionated individuals are working hard to keep Jewish delis vibrant, relevant and delicious far into the 21st century. From adding Mediterranean mezzes to offering locally grown, locally made pickles, they're crafting a new sensibility for an old institution. \u003c/p>\n\u003cp>A multicultural, sustainable deli might seem like a quixotic pursuit, as many would argue that we should leave well enough alone. Any real and authentic Jewish deli doesn't need to concern itself with all this modern fancifying. But if you're a deli owner and you see your customers coming into your dining room less and less often -– how many pastrami sandwiches does one person eat these days? -- you realize that things need to change to keep going.\u003cbr clear=\"all\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/sauls-pickles500.jpg\" alt=\"sauls pickles\" title=\"sauls pickles\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-7601\">\u003c/p>\n\u003cp>Of course, ideals do have a way of bumping up against reality. Let's take the last thing on the menu, that list of drinks at the end of the page. Such a minor thing, no? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, as it turns out, simple it most definitely is not.\u003c/p>\n\u003cp>For diners, drinks are usually just an afterthought. For green-minded business owners, though, the environmental costs of transporting flavored water, the impact of corn syrup and artificial sweeteners in our communities, and the waste of thousands upon thousands of empty cans and glass cannot be ignored. If you're somewhat concerned, you might just put out a recycling bin and offer a few cents off on coffee poured into insulated mugs. If you're a little more committed, you might try sourcing local sodas.\u003c/p>\n\u003cp>But if you're Karen and Peter, you have a much, much longer road to travel. You begin by studying the history of sodas and the science of bubbles. Along the way, you learn about the monopolistic technologies of multinational food corporations. You connect the dots between individual soda jerks, creative spirit and community values. You daydream down a short detour, one that takes you past designs for a working seltzer tap at each and every booth. You decide to compromise, backtracking to install a central seltzer dispenser. You call up a beer tap specialist to design a brand-new beverage system for you. You track down stronger fittings that can hold up to the pressure of C02. You convince colleagues that going back in time 60 years to revive obsolete tastes and technology will be a good thing for the business. You train special \"seltzer baristas\" to use the finicky machine with its nonstandard formulations. You develop recipe after recipe from scratch. (Cream Soda #8, you think, seems especially promising.) Then, years later, you launch your own house-made seltzers and, in a moment of unrestrained ambition, you decide to stop selling bottled, commercial sodas entirely. Even Dr. Brown's. Yes, even the Black Cherry and Cel-Ray.\u003c/p>\n\u003cp>And it's still not done. Now, you smile politely at your customers' dismay when they can no longer grab a can of soda with their take-out lunch and nod synpathetically at those most earnest of drinkers, the Diet Coke loyalists. You accept losing thousands of dollars in beverage sales. At the same time, you account for higher food costs because your drink bases, made from real fruit, are good for only four hours. You create and hope that your customers will enjoy the special syrups that taste slightly different day to day in flavors that come and go with the seasons. \u003c/p>\n\u003cp>You stand back and imagine a dining room full of people sipping sodas made by friends and neighbors from fresh fruit and whole spices.\u003c/p>\n\u003cp>You win some -- these sodas are phenomenal and you're proud and ecstatic, if a bit exhausted. They more than make up for past battles lost. There's still that ongoing campaign to source enough briskets from grass-fed cattle to feed your hungry customers. And let's not forget the recent Pickle Squirmish, when you tried charging for kosher dills -- in a deli! -- and took a fatal stab at explaining the seasonality of cucumbers. \u003c/p>\n\u003cp>Yes, one step at a time, one step at a time.\u003c/p>\n\u003cp>For now, you're happy to offer a taste of history: the sweet satisfaction and elusive effervescence of \u003ca href=\"http://saulsdeli.com/deli/housemade-soda-syrups/\">\u003cstrong>real seltzer flavored with homemade syrups\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/sauls-rugelah500.jpg\" alt=\"sauls rugelah\" title=\"sauls rugelah\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-7602\">\u003c/p>\n\u003cp>\u003cstrong>Save the Deli: In Search of Perfect Pastrami, Crusty Rye and the Heart of the Jewish Delicatessen\u003c/strong>\u003cbr>\nBy David Sax (Houghton Mifflin Harcourt, 2009)\u003cbr>\nSax's campaign to save the deli, as one mom-and-pop sandwich shop after another closes, brings him to the Bay Area this week. Stop by and meet him at Saul's this Saturday afternoon or at Book Passage on Monday at the Ferry Building. Listen to him read from his new book and then ask him for yourself: which city makes the best pastrami and why do we have to drink egg creams so fast and, yes, that most important question, what is the future of the Jewish delicatessen? \u003c/p>\n\u003cp>\u003cstrong>Saturday, October 24, 2009\u003c/strong>\u003cbr>\n4:00 pm\u003cbr>\n\u003ca href=\"http://saulsdeli.com/\">Saul's Restaurant and Deli\u003c/a>\u003cbr>\n1475 Shattuck Ave Berkeley, CA 94709\u003cbr>\n(510) 848-3354\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&q=map+saul's+Berkeley,+CA+94709&ie=UTF8&hq=saul's&hnear=Berkeley,+CA+94709&z=16&iwloc=A\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Monday, October 26, 2009\u003c/strong>\u003cbr>\n6:00 pm\u003cbr>\n\u003ca href=\"http://www.bookpassage.com/content.php?id=17\">Book Passage\u003c/a>\u003cbr>\n1 Ferry Building, #42\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 835-1020\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=ferry+building+san+francisco&sll=37.880719,-122.26893&sspn=0.014955,0.013797&ie=UTF8&hq=ferry+building&hnear=San+Francisco,+CA&ll=37.771529,-122.400055&spn=0.232846,0.220757&z=12&iwloc=A\">Map\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Leave it to Karen Peterman and Peter Levitt in Berkeley to begin shaking things up. As the owners and very hands-on managers of \u003ca href=\"http://saulsdeli.com/\">Saul's\u003c/a>, these two widely read, passionately opinionated individuals are working hard to keep Jewish delis vibrant and relevant and delicious in the 21st century. ","status":"publish","parent":0,"modified":1256745423,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1021},"headData":{"title":"Saul's Seltzer Saga - Save The Deli | KQED","description":"Leave it to Karen Peterman and Peter Levitt in Berkeley to begin shaking things up. As the owners and very hands-on managers of Saul's, these two widely read, passionately opinionated individuals are working hard to keep Jewish delis vibrant and relevant and delicious in the 21st century. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"7576 http://blogs.kqed.org/bayareabites/?p=7576","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/10/24/sauls-seltzer-saga-how-one-deli-kicked-the-cola-habit-embraced-the-uncertainty-of-the-future/","disqusTitle":"Saul's Seltzer Saga - Save The Deli","path":"/bayareabites/7576/sauls-seltzer-saga-how-one-deli-kicked-the-cola-habit-embraced-the-uncertainty-of-the-future","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/sauls-seltzer300.jpg\" alt=\"sauls seltzer\" title=\"sauls seltzer\" width=\"300\" height=\"452\" class=\"alignleft size-full wp-image-7600\">If you're reading David Sax's recent book, \u003ca href=\"http://www.houghtonmifflinbooks.com/catalog/titledetail.cfm?titleNumber=1101285\">Save the Deli\u003c/a>, or follow \u003ca href=\"http://www.savethedeli.com\">his blog\u003c/a> or moan, as many do, about the general state of the Jewish delicatessen, then you know that it's a pivotal time in this most hallowed bastion of comfort food.\u003c/p>\n\u003cp>For years, locavores and vegetarians, calorie-counting suburbanites and couscous-loving Sephardim and even \u003ca href=\"http://www.myspace.com/facocktarocks\">heeb-hopping hipsters\u003c/a> have been bringing their own favorite dishes to the Jewish table. You might not know this upon stepping into a deli, where piles of salty, fatty meat and schmaltz in the chopped liver and never-ending free pickles every day of the year define good eating. It's supposed to be a carefree zone where all the generations and sects can enjoy some chicken soup in relative peace.\u003c/p>\n\u003cp>Leave it to Karen Adelman and Peter Levitt in Berkeley to begin shaking up this world a bit. As the owners and hands-on managers of \u003ca href=\"http://saulsdeli.com/\">Saul's\u003c/a>, these two widely read, passionately opinionated individuals are working hard to keep Jewish delis vibrant, relevant and delicious far into the 21st century. From adding Mediterranean mezzes to offering locally grown, locally made pickles, they're crafting a new sensibility for an old institution. \u003c/p>\n\u003cp>A multicultural, sustainable deli might seem like a quixotic pursuit, as many would argue that we should leave well enough alone. Any real and authentic Jewish deli doesn't need to concern itself with all this modern fancifying. But if you're a deli owner and you see your customers coming into your dining room less and less often -– how many pastrami sandwiches does one person eat these days? -- you realize that things need to change to keep going.\u003cbr clear=\"all\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/sauls-pickles500.jpg\" alt=\"sauls pickles\" title=\"sauls pickles\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-7601\">\u003c/p>\n\u003cp>Of course, ideals do have a way of bumping up against reality. Let's take the last thing on the menu, that list of drinks at the end of the page. Such a minor thing, no? \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>Well, as it turns out, simple it most definitely is not.\u003c/p>\n\u003cp>For diners, drinks are usually just an afterthought. For green-minded business owners, though, the environmental costs of transporting flavored water, the impact of corn syrup and artificial sweeteners in our communities, and the waste of thousands upon thousands of empty cans and glass cannot be ignored. If you're somewhat concerned, you might just put out a recycling bin and offer a few cents off on coffee poured into insulated mugs. If you're a little more committed, you might try sourcing local sodas.\u003c/p>\n\u003cp>But if you're Karen and Peter, you have a much, much longer road to travel. You begin by studying the history of sodas and the science of bubbles. Along the way, you learn about the monopolistic technologies of multinational food corporations. You connect the dots between individual soda jerks, creative spirit and community values. You daydream down a short detour, one that takes you past designs for a working seltzer tap at each and every booth. You decide to compromise, backtracking to install a central seltzer dispenser. You call up a beer tap specialist to design a brand-new beverage system for you. You track down stronger fittings that can hold up to the pressure of C02. You convince colleagues that going back in time 60 years to revive obsolete tastes and technology will be a good thing for the business. You train special \"seltzer baristas\" to use the finicky machine with its nonstandard formulations. You develop recipe after recipe from scratch. (Cream Soda #8, you think, seems especially promising.) Then, years later, you launch your own house-made seltzers and, in a moment of unrestrained ambition, you decide to stop selling bottled, commercial sodas entirely. Even Dr. Brown's. Yes, even the Black Cherry and Cel-Ray.\u003c/p>\n\u003cp>And it's still not done. Now, you smile politely at your customers' dismay when they can no longer grab a can of soda with their take-out lunch and nod synpathetically at those most earnest of drinkers, the Diet Coke loyalists. You accept losing thousands of dollars in beverage sales. At the same time, you account for higher food costs because your drink bases, made from real fruit, are good for only four hours. You create and hope that your customers will enjoy the special syrups that taste slightly different day to day in flavors that come and go with the seasons. \u003c/p>\n\u003cp>You stand back and imagine a dining room full of people sipping sodas made by friends and neighbors from fresh fruit and whole spices.\u003c/p>\n\u003cp>You win some -- these sodas are phenomenal and you're proud and ecstatic, if a bit exhausted. They more than make up for past battles lost. There's still that ongoing campaign to source enough briskets from grass-fed cattle to feed your hungry customers. And let's not forget the recent Pickle Squirmish, when you tried charging for kosher dills -- in a deli! -- and took a fatal stab at explaining the seasonality of cucumbers. \u003c/p>\n\u003cp>Yes, one step at a time, one step at a time.\u003c/p>\n\u003cp>For now, you're happy to offer a taste of history: the sweet satisfaction and elusive effervescence of \u003ca href=\"http://saulsdeli.com/deli/housemade-soda-syrups/\">\u003cstrong>real seltzer flavored with homemade syrups\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/sauls-rugelah500.jpg\" alt=\"sauls rugelah\" title=\"sauls rugelah\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-7602\">\u003c/p>\n\u003cp>\u003cstrong>Save the Deli: In Search of Perfect Pastrami, Crusty Rye and the Heart of the Jewish Delicatessen\u003c/strong>\u003cbr>\nBy David Sax (Houghton Mifflin Harcourt, 2009)\u003cbr>\nSax's campaign to save the deli, as one mom-and-pop sandwich shop after another closes, brings him to the Bay Area this week. Stop by and meet him at Saul's this Saturday afternoon or at Book Passage on Monday at the Ferry Building. Listen to him read from his new book and then ask him for yourself: which city makes the best pastrami and why do we have to drink egg creams so fast and, yes, that most important question, what is the future of the Jewish delicatessen? \u003c/p>\n\u003cp>\u003cstrong>Saturday, October 24, 2009\u003c/strong>\u003cbr>\n4:00 pm\u003cbr>\n\u003ca href=\"http://saulsdeli.com/\">Saul's Restaurant and Deli\u003c/a>\u003cbr>\n1475 Shattuck Ave Berkeley, CA 94709\u003cbr>\n(510) 848-3354\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&q=map+saul's+Berkeley,+CA+94709&ie=UTF8&hq=saul's&hnear=Berkeley,+CA+94709&z=16&iwloc=A\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Monday, October 26, 2009\u003c/strong>\u003cbr>\n6:00 pm\u003cbr>\n\u003ca href=\"http://www.bookpassage.com/content.php?id=17\">Book Passage\u003c/a>\u003cbr>\n1 Ferry Building, #42\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 835-1020\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=ferry+building+san+francisco&sll=37.880719,-122.26893&sspn=0.014955,0.013797&ie=UTF8&hq=ferry+building&hnear=San+Francisco,+CA&ll=37.771529,-122.400055&spn=0.232846,0.220757&z=12&iwloc=A\">Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/7576/sauls-seltzer-saga-how-one-deli-kicked-the-cola-habit-embraced-the-uncertainty-of-the-future","authors":["5018"],"categories":["bayareabites_1875","bayareabites_60"],"tags":["bayareabites_14751","bayareabites_2881","bayareabites_48","bayareabites_2879","bayareabites_2877","bayareabites_2876","bayareabites_2878","bayareabites_2880","bayareabites_2882"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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