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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"},"tildeherrera":{"type":"authors","id":"5392","meta":{"index":"authors_1591205172","id":"5392","found":true},"name":"Tilde Herrera","firstName":"Tilde","lastName":"Herrera","slug":"tildeherrera","email":"tildeherrera@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Tilde Herrera is a San Francisco-based journalist who spends an inordinate amount of time plotting her next meal. Over the course of her career, she has reviewed restaurants, covered the commercial fishing industry in Florida and tracked the greening of mainstream Fortune 500 companies. Her work, covering food, business and sustainability, has appeared at the San Francisco Chronicle, Grist and GreenBiz, among others.","avatar":"https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Tilde Herrera | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/tildeherrera"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"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_136244":{"type":"posts","id":"bayareabites_136244","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136244","score":null,"sort":[1581460218000]},"guestAuthors":[],"slug":"veganism-isnt-restrictive-in-bryant-terrys-abundant-vegetable-kingdom","title":"Veganism Isn’t Restrictive in Bryant Terry’s Abundant 'Vegetable Kingdom'","publishDate":1581460218,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Vegetables reign supreme in Bryant Terry’s world. In his new cookbook, \u003c/span>\u003ca href=\"https://www.penguinrandomhouse.com/books/564101/vegetable-kingdom-by-bryant-terry/9780399581045/\">\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom: The Abundant World of Vegan Recipes\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, the James Beard Award-winning chef and author presents a collection of 150 recipes in which vegetables are the unabashed stars of the table, not the paltry side dishes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Terry’s latest cookbook comes six years after his critically acclaimed \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. “I very intentionally pulled back from book writing and overburdening myself with projects because I wanted to be as present as possible with my children,” explains the father of two. In the introduction to \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, Terry writes that his daughters, ages five and eight, inspired the book and were among his dishes' first tasters. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“One of the litmus tests for the recipes was if they liked it,” he says. “Kids are brutally honest.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The world of vegetables can be intimidatingly vast, yet Terry’s book lays it out in an accessible way alongside his takes on marinades, sauces and spice blends influenced by American Southern, Caribbean, sub-Saharan African and Asian cuisines. Terry credits his daughter’s gardening class for the approachable architecture of the book, which categorizes recipes by which part of the plant the central ingredient comes from. Starting with seeds such as beans and corns, recipes grow into bulbs (fennel, leeks and the like), then into stems (asparagus and such), flowers (broccoli and its floreted cousins), fruits (squashes and peppers), leaves (greens of every kind) and back down to fungus, tubers and roots. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136245\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136245\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg\" alt=\"Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes.\" width=\"800\" height=\"995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-768x955.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-1020x1268.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV.jpg 1544w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When I was composing the recipes, I was mindful of the fact that there’ll be a diversity of readers,” he says noting that his audience has varying degrees of comfort in the kitchen. To that end, he’s included a couple of beginner-level recipes in each section. (“If you could boil a pot of water, you can make this recipe,” he says.) These are interspersed with more elaborate meals fit for dinner parties and leisurely, late weekend lunches. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Terry continues his tradition of marrying music and food in his newest book by pairing recipes with a playlist of songs—Israel Kamakawiwo’ole’s “\u003ca href=\"https://www.youtube.com/watch?v=V1bFr2SWP1I\">Over the Rainbow\u003c/a>” for roasted Okinawan sweet potatoes, “\u003ca href=\"https://www.youtube.com/watch?v=_W14wK4QGh4\">Stay Flo\u003c/a>” from Solange for a mashed kabocha spread and “\u003ca href=\"https://www.youtube.com/watch?v=3TsYIQv0sX8\">Big Rings\u003c/a>” from Drake and Future for a beans, buns and broccoli recipe.\u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_136250' hero='https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg' 'label='Cook up chef Bryant Terry's Beans and Broccoli sandwich for dinner this week']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in Memphis and visiting his family’s farms in nearby Mississippi, Terry’s love of vegetables is decades deep. “As a child, I was fully immersed in the vegetable kingdom because my family has agrarian roots,” he says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They brought with them the values and traditions and [a] true understanding of the importance of growing one’s own food,” he adds, reminiscing about the urban garden that occupied much of the yard of his childhood home. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Watching his grandfather not just grow food, but prepare it to feed his family, was also a transformative experience that’s stayed with Terry. In raising his own children, the vegan chef and his non-vegan wife try their best to model similarly healthy behaviors. “I don’t eat animal products and my wife does eat some animal products. It’s always been this negotiation and we met somewhere in the middle,” he says adding that his children have dairy and eggs once in a while. “When parents try to force something on kids or be dogmatic, it can often push them away and go in the opposite direction so I’ve been mindful of that.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though there’s plenty of age-appropriate lessons about the benefits of eating local, vegetable-centric and organic food, Terry is certain lasting lessons start with what's on the plate: “What resonates with everyone is delicious food.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Catch Bryant Terry at \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events/2020/2/15/vegetable-kingdom-national-book-release-party\">\u003ci>\u003cspan style=\"font-weight: 400\">his book release party\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> this Saturday, Feb. 15 at Red Bay Coffee in Oakland, and at various other \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events\">\u003ci>\u003cspan style=\"font-weight: 400\">book events\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> for \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> in the coming weeks. \u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"The Oakland-based chef and author’s newest cookbook is an ode to the glory of vegetables.","status":"publish","parent":0,"modified":1581467814,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":760},"headData":{"title":"Veganism Isn’t Restrictive in Bryant Terry’s Abundant 'Vegetable Kingdom' | KQED","description":"The Oakland-based chef and author’s newest cookbook is an ode to the glory of vegetables.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Veganism Isn’t Restrictive in Bryant Terry’s Abundant 'Vegetable Kingdom'","datePublished":"2020-02-11T22:30:18.000Z","dateModified":"2020-02-12T00:36:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136244 https://ww2.kqed.org/bayareabites/?p=136244","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/11/veganism-isnt-restrictive-in-bryant-terrys-abundant-vegetable-kingdom/","disqusTitle":"Veganism Isn’t Restrictive in Bryant Terry’s Abundant 'Vegetable Kingdom'","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136244/veganism-isnt-restrictive-in-bryant-terrys-abundant-vegetable-kingdom","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Vegetables reign supreme in Bryant Terry’s world. In his new cookbook, \u003c/span>\u003ca href=\"https://www.penguinrandomhouse.com/books/564101/vegetable-kingdom-by-bryant-terry/9780399581045/\">\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom: The Abundant World of Vegan Recipes\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, the James Beard Award-winning chef and author presents a collection of 150 recipes in which vegetables are the unabashed stars of the table, not the paltry side dishes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Terry’s latest cookbook comes six years after his critically acclaimed \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. “I very intentionally pulled back from book writing and overburdening myself with projects because I wanted to be as present as possible with my children,” explains the father of two. In the introduction to \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, Terry writes that his daughters, ages five and eight, inspired the book and were among his dishes' first tasters. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“One of the litmus tests for the recipes was if they liked it,” he says. “Kids are brutally honest.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The world of vegetables can be intimidatingly vast, yet Terry’s book lays it out in an accessible way alongside his takes on marinades, sauces and spice blends influenced by American Southern, Caribbean, sub-Saharan African and Asian cuisines. Terry credits his daughter’s gardening class for the approachable architecture of the book, which categorizes recipes by which part of the plant the central ingredient comes from. Starting with seeds such as beans and corns, recipes grow into bulbs (fennel, leeks and the like), then into stems (asparagus and such), flowers (broccoli and its floreted cousins), fruits (squashes and peppers), leaves (greens of every kind) and back down to fungus, tubers and roots. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136245\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136245\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg\" alt=\"Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes.\" width=\"800\" height=\"995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-768x955.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-1020x1268.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV.jpg 1544w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When I was composing the recipes, I was mindful of the fact that there’ll be a diversity of readers,” he says noting that his audience has varying degrees of comfort in the kitchen. To that end, he’s included a couple of beginner-level recipes in each section. (“If you could boil a pot of water, you can make this recipe,” he says.) These are interspersed with more elaborate meals fit for dinner parties and leisurely, late weekend lunches. \u003c/span>\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>\u003cspan style=\"font-weight: 400\">Terry continues his tradition of marrying music and food in his newest book by pairing recipes with a playlist of songs—Israel Kamakawiwo’ole’s “\u003ca href=\"https://www.youtube.com/watch?v=V1bFr2SWP1I\">Over the Rainbow\u003c/a>” for roasted Okinawan sweet potatoes, “\u003ca href=\"https://www.youtube.com/watch?v=_W14wK4QGh4\">Stay Flo\u003c/a>” from Solange for a mashed kabocha spread and “\u003ca href=\"https://www.youtube.com/watch?v=3TsYIQv0sX8\">Big Rings\u003c/a>” from Drake and Future for a beans, buns and broccoli recipe.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136250","hero":"https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg","label":"'label='Cook up chef Bryant Terry's Beans and Broccoli sandwich for dinner this week'"},"numeric":["'label='Cook","up","chef","Bryant","Terry's","Beans","and","Broccoli","sandwich","for","dinner","this","week'"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in Memphis and visiting his family’s farms in nearby Mississippi, Terry’s love of vegetables is decades deep. “As a child, I was fully immersed in the vegetable kingdom because my family has agrarian roots,” he says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They brought with them the values and traditions and [a] true understanding of the importance of growing one’s own food,” he adds, reminiscing about the urban garden that occupied much of the yard of his childhood home. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Watching his grandfather not just grow food, but prepare it to feed his family, was also a transformative experience that’s stayed with Terry. In raising his own children, the vegan chef and his non-vegan wife try their best to model similarly healthy behaviors. “I don’t eat animal products and my wife does eat some animal products. It’s always been this negotiation and we met somewhere in the middle,” he says adding that his children have dairy and eggs once in a while. “When parents try to force something on kids or be dogmatic, it can often push them away and go in the opposite direction so I’ve been mindful of that.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though there’s plenty of age-appropriate lessons about the benefits of eating local, vegetable-centric and organic food, Terry is certain lasting lessons start with what's on the plate: “What resonates with everyone is delicious food.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Catch Bryant Terry at \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events/2020/2/15/vegetable-kingdom-national-book-release-party\">\u003ci>\u003cspan style=\"font-weight: 400\">his book release party\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> this Saturday, Feb. 15 at Red Bay Coffee in Oakland, and at various other \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events\">\u003ci>\u003cspan style=\"font-weight: 400\">book events\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> for \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> in the coming weeks. \u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136244/veganism-isnt-restrictive-in-bryant-terrys-abundant-vegetable-kingdom","authors":["11625"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_2695","bayareabites_8770","bayareabites_2407","bayareabites_2090","bayareabites_10028","bayareabites_2554","bayareabites_366","bayareabites_90"],"tags":["bayareabites_1931","bayareabites_9094","bayareabites_112","bayareabites_9710","bayareabites_236","bayareabites_15850","bayareabites_1871","bayareabites_16399"],"featImg":"bayareabites_136246","label":"bayareabites"},"bayareabites_102996":{"type":"posts","id":"bayareabites_102996","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102996","score":null,"sort":[1446836431000]},"guestAuthors":[],"slug":"how-suffragists-used-cookbooks-as-a-recipe-for-subversion","title":"How Suffragists Used Cookbooks As A Recipe For Subversion","publishDate":1446836431,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In the new Meryl Streep period movie \u003cem>Suffragette\u003c/em>, Englishwomen march on the streets, smash shop windows and stage sit-ins to demand the vote. Less well-known is that across the pond, a less cinematic resistance was being staged via that most humble vehicle: the cookbook.\u003c/p>\n\u003cp>Between 1886, when the first American suffragist cookbook was published, and 1920, when the 19th Amendment to the U.S. Constitution granted women the right to vote, there were at least a half-dozen cookbooks published by suffragette associations in the country.\u003c/p>\n\u003cp>These books were the descendants of the post-Civil War charity cookbooks, published to raise funds for war victims and church-related issues.\u003c/p>\n\u003cp>The suffrage cookbooks came garnished with propaganda for the Great Cause: the fight for getting women the right to vote. Recipes ranged from basic guidelines on brewing tea and boiling rice, to epicurean ones for Almond Parfait and the ever-popular \u003ca href=\"http://www.saveur.com/article/Recipes/Lady-Baltimore-Cake-\">Lady Baltimore Cake\u003c/a>, a layered Southern confection draped in boiled meringue frosting. Occasionally, there was a startling entry, such as that for Emergency Salad: one-tenth of an onion and nine-tenths of an apple with any salad dressing. But the bulk comprised a soothing flow of soups, gravies, breads, roasts, pies, omelets, salads, pickles and puddings.\u003c/p>\n\u003cp>Today, some might ask: What were feminists doing printing cookbooks? Wasn't their whole movement aimed at empowering women beyond home and hearth?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Women used what they knew, what they could to champion their causes,\" eminent culinary archivist Jan Longone explained during a 2008\u003ca href=\"http://lecb.physics.lsa.umich.edu/wl/carma/2008/20080921-clements/20080921-umwlcd0011-150544/flash.html\"> lecture \u003c/a>at the University of Michigan, where she is adjunct curator of the \u003ca href=\"http://clements.umich.edu/longone-archive.php\">Janice Bluestein Longone Culinary Archive\u003c/a>. \"If that meant baking a cake or cooking a dinner or writing a cookbook, they did that. I need not remind the audience that for most of the 19th century, a woman had no control over her own money, her own children, her own destiny.\"\u003c/p>\n\u003cfigure id=\"attachment_103023\" class=\"wp-caption alignright\" style=\"max-width: 426px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/book43_cover_custom-b9ce0dc3eac54f9c7c18ffe409a2667cfc654be4-s600-c85.jpg\" alt='Cover of The Woman Suffrage Cook Book, published in 1886. Hattie Burr, the editor, noted proudly that \"among the contributors are many who are eminent in their professions as teachers, lecturers, physicians, ministers, and authors — whose names are household words in the land.\"' width=\"426\" height=\"652\" class=\"size-full wp-image-103023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/book43_cover_custom-b9ce0dc3eac54f9c7c18ffe409a2667cfc654be4-s600-c85.jpg 426w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/book43_cover_custom-b9ce0dc3eac54f9c7c18ffe409a2667cfc654be4-s600-c85-400x612.jpg 400w\" sizes=\"(max-width: 426px) 100vw, 426px\">\u003cfigcaption class=\"wp-caption-text\">Cover of \u003ca href=\"http://digital.lib.msu.edu/projects/cookbooks/html/books/book_43.cfm\" target=\"_blank\">The Woman Suffrage Cook Book\u003c/a>, published in 1886. Hattie Burr, the editor, noted proudly that \"among the contributors are many who are eminent in their professions as teachers, lecturers, physicians, ministers, and authors — whose names are household words in the land.\" \u003ccite>(Special Collections/Michigan State University Libraries)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, as Longone points out, these cookbooks were also a strategic rebuttal to the snide jokes and hurtful innuendo directed against suffragists, who were painted as neglectful mothers and kitchen-hating harridans, busy politicking while their children starved. The assertion these books sought to buttress was that \"good cooking and sure voting went hand in hand,\" to quote the 1909 \u003cem>Washington Women's Cook Book\u003c/em>, which opened with the couplet:\u003c/p>\n\u003cblockquote>\n\u003cp>Give us the vote and we will cook\u003cbr> The Better for a wide outlook\u003c/p>\n\u003c/blockquote>\n\u003cp>On Dec. 13, 1886, America's first suffragist cookbook, \u003cem>The Woman's Suffrage Cook Book\u003c/em>, was launched on a drizzly but sold-out evening at a fundraiser at the Boston music hall. The hall was decorated with a white banner bearing the Massachusetts Woman Suffrage Association motto, \"Male and female created He them, and gave them dominion.\"\u003c/p>\n\u003cp>Members included the novelist Louisa May Alcott, who would become the first woman registered to vote in Concord. Though she hadn't contributed a recipe, Alcott had just published \u003cem>Jo's Boys\u003c/em>, the final book of her \u003cem>Little Women\u003c/em> series, into which she had slipped in a droll description of a statue of Minerva, the goddess of wisdom, sporting a \"Women's Rights\" slogan on her shield and a helmet ornamented with \"a tiny pestle and mortar\" — a divine nod to the compatibility between cooking and voting.\u003c/p>\n\u003cp>Recipes were contributed by regular housewives who carried a \"Mrs.\" before their name, as well as a parade of prominent suffragists who didn't.\u003c/p>\n\u003cp>Irish Stew, for instance, came courtesy of Cora Scott Pond, a militant prohibitionist (she declined fermented communion wine) and real-estate investor who had refused to wear a corset starting at the age of 16.\u003c/p>\n\u003cp>Chicago obstetrician and gynecologist Alice Bunker Stockham, the fifth woman to become a licensed doctor in the U.S., sent in an elaborate recipe for Coraline Cake, which called for the cake to be split and infused with strawberry or raspberry juice, then filled with boiled custard to make a sort of \"French pie.\"\u003c/p>\n\u003cp>Dr. Stockham was anti-alcohol and anti-corset but — extraordinarily for her time – pro-masturbation. She publicly endorsed it as healthy for both men and women. Her unorthodox stand positioned her as the antithesis to Sylvester Graham, the Presbyterian reformer who believed \u003ca href=\"http://www.theatlantic.com/health/archive/2014/01/looking-to-quell-sexual-urges-consider-the-graham-cracker/282769/\">rich food inflamed sexual appetite\u003c/a>, and who invented the Graham cracker (made with unrefined flour) to help Americans tame their sexual desires. By the Rev. Graham's standards, the Coraline Cake was positively orgiastic.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Julia A. Kellogg, star student of novelist Henry James' father, contributed a veal sausage recipe. Though Henry James Sr. was in favor of universal suffrage, he forecast that \"women wouldn't avail themselves of it when it was granted.\" When Kellogg disagreed, they quarreled, according to Alfred Habegger's \u003cem>Henry James\u003c/em> \u003cem>and the 'Woman Business.'\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_103025\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/alice_stockham_custom-2589fd7eff1c32458ac3c1bdfca9d65a5699672f-s600-c85-400x601.jpg\" alt=\"Among those contributing to the first suffragist cookbook, published in 1886, was Alice Bunker Stockham, a Chicago obstetrician and gynecologist who sent in an elaborate recipe for Coraline Cake. Stockham was anti-alcohol and anti-corset but — extraordinarily for her time — pro-masturbation.\" width=\"400\" height=\"601\" class=\"size-thumbnail wp-image-103025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/alice_stockham_custom-2589fd7eff1c32458ac3c1bdfca9d65a5699672f-s600-c85-400x601.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/alice_stockham_custom-2589fd7eff1c32458ac3c1bdfca9d65a5699672f-s600-c85.jpg 600w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Among those contributing to the first suffragist cookbook, published in 1886, was Alice Bunker Stockham, a Chicago obstetrician and gynecologist who sent in an elaborate recipe for Coraline Cake. Stockham was anti-alcohol and anti-corset but — extraordinarily for her time — pro-masturbation. \u003ccite>(Wikimedia Commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anna Ella Carroll,\u003cstrong> \u003c/strong>a political writer\u003cstrong> \u003c/strong>from Maryland\u003cstrong> \u003c/strong>who freed her slaves when Abraham Lincoln was elected president, and who advised him during the Civil War, sent in gruesomely explicit advice for Terrapin Soup. (\u003ca href=\"http://www.saveur.com/history-of-turtle-soup-hunting\" target=\"_blank\">Turtle soup \u003c/a>was once an American delicacy.)\u003c/p>\n\u003cp>\"Decidedly, the terrapin has to be killed before cooking, and the killing is no easy matter,\" she wrote. \"The head must be cut off, and, as the sight is peculiarly acute, the cook must exercise great ingenuity in concealing the weapon.\" The decapitated terrapin was then to be \"boiled until the feet can be easily pulled off.\"\u003c/p>\n\u003cp>Sold at fairs, bazaars and women's exchanges, these cookbooks not only raised funds for the suffrage movement, says Longone, but also\u003cstrong> \u003c/strong>helped women network, and gain new skills in the fields of publishing, advertising and sales.\u003c/p>\n\u003cp>In 1891, the Equal Suffrage Association of Rockford, Ill., published \u003cem>The Holiday Gift Cook Book\u003c/em>. At the time, the state's constitutional law stated: \"Idiots, lunatics, paupers, felons and women shall not be entitled to vote.\"\u003c/p>\n\u003cfigure id=\"attachment_103000\" class=\"wp-caption alignnone\" style=\"max-width: 3391px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/gettyimages-3087723-6ab5c755bc28e45d96b6bda2d442a4a53d4be0db.jpg\" alt=\"Martha Gruening, a suffragist leader, distributes literature on the movement to passersby in New York City, circa 1912. She later earned a law degree from New York University and was active in the civil rights movement.\" width=\"3391\" height=\"2546\" class=\"size-full wp-image-103000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/gettyimages-3087723-6ab5c755bc28e45d96b6bda2d442a4a53d4be0db.jpg 3391w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/gettyimages-3087723-6ab5c755bc28e45d96b6bda2d442a4a53d4be0db-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/gettyimages-3087723-6ab5c755bc28e45d96b6bda2d442a4a53d4be0db-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/gettyimages-3087723-6ab5c755bc28e45d96b6bda2d442a4a53d4be0db-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/gettyimages-3087723-6ab5c755bc28e45d96b6bda2d442a4a53d4be0db-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/gettyimages-3087723-6ab5c755bc28e45d96b6bda2d442a4a53d4be0db-960x721.jpg 960w\" sizes=\"(max-width: 3391px) 100vw, 3391px\">\u003cfigcaption class=\"wp-caption-text\">Martha Gruening, a suffragist leader, distributes literature on the movement to passersby in New York City, circa 1912. She later earned a law degree from New York University and was active in the civil rights movement. \u003ccite>(Paul Thompson/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recipes were interspersed with pro-suffrage quotes by famous people such as British politician William Gladstone and abolitionist author Harriet Beecher Stowe. \"Of these, the most poignant plea is that of Clara Barton, founder of the American Red Cross,\" says Longone.\u003c/p>\n\u003cp>Barton, a legendary Civil War nurse known as the \"Angel of the Battlefield,\" wrote, \"When you were sick and wounded I toiled for you on the battlefield. Because of my work for you, I ask your aid. I ask the ballot for myself and my sex. As I stood by you, I pray you stand by me and mine.\"\u003c/p>\n\u003cp>Perhaps the most fascinating of these cookbooks came from Pittsburgh in 1915. \u003cem>The Suffrage Cook Book \u003c/em>was a sumptuous cake layered with recipes, celebrity endorsements, photographs and saucy jokes.\u003c/p>\n\u003cp>The blue cover featured a silhouette of Uncle Sam piloting the ship of state with a wheel that has only 12.5 spokes. \"The 12 spokes were for those states where women could vote before the 19th Amendment — all Western states,\" explained Longone. \"The half-spoke was for Illinois, which, at the time, allowed women to vote only in school board elections.\"\u003c/p>\n\u003cfigure id=\"attachment_103001\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/10311203585_bd98a36878_o_enl-870e544e75e397d8c75fcc2ee955c2d873c88a80-400x368.jpg\" alt=\"Recipes from the Woman Suffrage Cook Book, including one for "Graham Bread" attributed to Harriet Beecher Stowe, the author of Uncle Tom's Cabin. Beecher Stowe's sister Isabella Beecher Hooker was a founder of the National Woman Suffrage Association.\" width=\"400\" height=\"368\" class=\"size-thumbnail wp-image-103001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/10311203585_bd98a36878_o_enl-870e544e75e397d8c75fcc2ee955c2d873c88a80-400x368.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/10311203585_bd98a36878_o_enl-870e544e75e397d8c75fcc2ee955c2d873c88a80-800x736.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/10311203585_bd98a36878_o_enl-870e544e75e397d8c75fcc2ee955c2d873c88a80-1440x1326.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/10311203585_bd98a36878_o_enl-870e544e75e397d8c75fcc2ee955c2d873c88a80-1180x1086.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/10311203585_bd98a36878_o_enl-870e544e75e397d8c75fcc2ee955c2d873c88a80-960x884.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Recipes from the Woman Suffrage Cook Book, including one for \"Graham Bread\" attributed to Harriet Beecher Stowe, the author of Uncle Tom's Cabin. Beecher Stowe's sister Isabella Beecher Hooker was a founder of the National Woman Suffrage Association. \u003ccite>(Schlesinger Library/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Its pages were sprinkled with recipes carrying playful titles like \"Hymen Cake,\" \"Mother's Election Cake,\" \"Suffrage Salad Dressing,\" \"Suffrage Angel Cake\" and \"Parliament Gingerbread (With apologies to the English Suffragists).\" There were satirical recipes, too, such as \"Pie for a Suffragist's Doubting Husband,\" whose ingredients made for a doleful litany:\u003c/p>\n\u003cblockquote>\n\u003cp>1 qt. milk human kindness\u003cbr> 8 reasons:\u003cbr> War\u003cbr> White Slavery\u003cbr> Child Labor\u003cbr> 8,000,000 Working Women\u003cbr> Bad Roads\u003cbr> Poisonous Water\u003cbr> Impure Food\u003c/p>\n\u003cp>Mix the crust with tact and velvet gloves, using no sarcasm, especially with the upper crust. Upper crusts must be handled with extreme care, for they quickly sour if manipulated roughly.\u003c/p>\n\u003c/blockquote>\n\u003cp>Another recipe, for \"Anti's Favorite Hash\" — \"anti\" being shorthand for those against the Great Cause — called for a generous handful of injustice, a pound of truth thoroughly mangled, a little vitriol for tang, and a string of nonsense to be stirred with a sharp knife.\u003c/p>\n\u003cp>The contributors were all women, apart from a few celebrity male feminists like writer Jack London, who sent in two recipes: roast duck (\"the plucked bird should be stuffed with a tight handful of plain raw celery\"), and a version of stuffed celery, which called for Roquefort cheese, softened with butter and sherry, to be \"squeezed into the troughs\" of the celery sticks.\u003c/p>\n\u003cp>Exhibiting political savvy, \u003cem>The Suffrage Cook Book's \u003c/em>editor, Mrs. L.O. Kleber, had invited endorsements from governors of eight states that had passed female suffrage laws (Wyoming, Arizona, California, Kansas, Idaho, Illinois, Washington and Oregon). These eminences were fulsome in their praise of women as intelligent, diligent and patriotic voters — but only up to a point.\u003c/p>\n\u003cp>As Idaho Gov. Moses Alexander wrote: \"The impression that Woman Suffrage inspires an ambition in women to seek and hold public office is altogether wrong. The contrary is true.\"\u003c/p>\n\u003cp>Hillary Clinton, Nancy Pelosi, Jan Brewer, Nikki Haley and a host of other women would surely chuckle at that. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Women seeking the right to vote published the cookbooks both to raise funds for their cause — and as a strategic rebuttal to those who painted them as neglectful mothers and kitchen-hating harridans.","status":"publish","parent":0,"modified":1446837852,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1664},"headData":{"title":"How Suffragists Used Cookbooks As A Recipe For Subversion | KQED","description":"Women seeking the right to vote published the cookbooks both to raise funds for their cause — and as a strategic rebuttal to those who painted them as neglectful mothers and kitchen-hating harridans.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Suffragists Used Cookbooks As A Recipe For Subversion","datePublished":"2015-11-06T19:00:31.000Z","dateModified":"2015-11-06T19:24:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102996 http://ww2.kqed.org/bayareabites/?p=102996","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/06/how-suffragists-used-cookbooks-as-a-recipe-for-subversion/","disqusTitle":"How Suffragists Used Cookbooks As A Recipe For Subversion","nprByline":"Nina Martyris, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"454246666","nprApiLink":"http://api.npr.org/query?id=454246666&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/11/05/454246666/how-suffragists-used-cookbooks-as-a-recipe-for-subversion?ft=nprml&f=454246666","nprRetrievedStory":"1","nprPubDate":"Thu, 05 Nov 2015 14:40:00 -0500","nprStoryDate":"Thu, 05 Nov 2015 11:25:00 -0500","nprLastModifiedDate":"Thu, 05 Nov 2015 14:40:50 -0500","path":"/bayareabites/102996/how-suffragists-used-cookbooks-as-a-recipe-for-subversion","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the new Meryl Streep period movie \u003cem>Suffragette\u003c/em>, Englishwomen march on the streets, smash shop windows and stage sit-ins to demand the vote. Less well-known is that across the pond, a less cinematic resistance was being staged via that most humble vehicle: the cookbook.\u003c/p>\n\u003cp>Between 1886, when the first American suffragist cookbook was published, and 1920, when the 19th Amendment to the U.S. Constitution granted women the right to vote, there were at least a half-dozen cookbooks published by suffragette associations in the country.\u003c/p>\n\u003cp>These books were the descendants of the post-Civil War charity cookbooks, published to raise funds for war victims and church-related issues.\u003c/p>\n\u003cp>The suffrage cookbooks came garnished with propaganda for the Great Cause: the fight for getting women the right to vote. Recipes ranged from basic guidelines on brewing tea and boiling rice, to epicurean ones for Almond Parfait and the ever-popular \u003ca href=\"http://www.saveur.com/article/Recipes/Lady-Baltimore-Cake-\">Lady Baltimore Cake\u003c/a>, a layered Southern confection draped in boiled meringue frosting. Occasionally, there was a startling entry, such as that for Emergency Salad: one-tenth of an onion and nine-tenths of an apple with any salad dressing. But the bulk comprised a soothing flow of soups, gravies, breads, roasts, pies, omelets, salads, pickles and puddings.\u003c/p>\n\u003cp>Today, some might ask: What were feminists doing printing cookbooks? Wasn't their whole movement aimed at empowering women beyond home and hearth?\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>\"Women used what they knew, what they could to champion their causes,\" eminent culinary archivist Jan Longone explained during a 2008\u003ca href=\"http://lecb.physics.lsa.umich.edu/wl/carma/2008/20080921-clements/20080921-umwlcd0011-150544/flash.html\"> lecture \u003c/a>at the University of Michigan, where she is adjunct curator of the \u003ca href=\"http://clements.umich.edu/longone-archive.php\">Janice Bluestein Longone Culinary Archive\u003c/a>. \"If that meant baking a cake or cooking a dinner or writing a cookbook, they did that. I need not remind the audience that for most of the 19th century, a woman had no control over her own money, her own children, her own destiny.\"\u003c/p>\n\u003cfigure id=\"attachment_103023\" class=\"wp-caption alignright\" style=\"max-width: 426px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/book43_cover_custom-b9ce0dc3eac54f9c7c18ffe409a2667cfc654be4-s600-c85.jpg\" alt='Cover of The Woman Suffrage Cook Book, published in 1886. Hattie Burr, the editor, noted proudly that \"among the contributors are many who are eminent in their professions as teachers, lecturers, physicians, ministers, and authors — whose names are household words in the land.\"' width=\"426\" height=\"652\" class=\"size-full wp-image-103023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/book43_cover_custom-b9ce0dc3eac54f9c7c18ffe409a2667cfc654be4-s600-c85.jpg 426w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/book43_cover_custom-b9ce0dc3eac54f9c7c18ffe409a2667cfc654be4-s600-c85-400x612.jpg 400w\" sizes=\"(max-width: 426px) 100vw, 426px\">\u003cfigcaption class=\"wp-caption-text\">Cover of \u003ca href=\"http://digital.lib.msu.edu/projects/cookbooks/html/books/book_43.cfm\" target=\"_blank\">The Woman Suffrage Cook Book\u003c/a>, published in 1886. Hattie Burr, the editor, noted proudly that \"among the contributors are many who are eminent in their professions as teachers, lecturers, physicians, ministers, and authors — whose names are household words in the land.\" \u003ccite>(Special Collections/Michigan State University Libraries)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, as Longone points out, these cookbooks were also a strategic rebuttal to the snide jokes and hurtful innuendo directed against suffragists, who were painted as neglectful mothers and kitchen-hating harridans, busy politicking while their children starved. The assertion these books sought to buttress was that \"good cooking and sure voting went hand in hand,\" to quote the 1909 \u003cem>Washington Women's Cook Book\u003c/em>, which opened with the couplet:\u003c/p>\n\u003cblockquote>\n\u003cp>Give us the vote and we will cook\u003cbr> The Better for a wide outlook\u003c/p>\n\u003c/blockquote>\n\u003cp>On Dec. 13, 1886, America's first suffragist cookbook, \u003cem>The Woman's Suffrage Cook Book\u003c/em>, was launched on a drizzly but sold-out evening at a fundraiser at the Boston music hall. The hall was decorated with a white banner bearing the Massachusetts Woman Suffrage Association motto, \"Male and female created He them, and gave them dominion.\"\u003c/p>\n\u003cp>Members included the novelist Louisa May Alcott, who would become the first woman registered to vote in Concord. Though she hadn't contributed a recipe, Alcott had just published \u003cem>Jo's Boys\u003c/em>, the final book of her \u003cem>Little Women\u003c/em> series, into which she had slipped in a droll description of a statue of Minerva, the goddess of wisdom, sporting a \"Women's Rights\" slogan on her shield and a helmet ornamented with \"a tiny pestle and mortar\" — a divine nod to the compatibility between cooking and voting.\u003c/p>\n\u003cp>Recipes were contributed by regular housewives who carried a \"Mrs.\" before their name, as well as a parade of prominent suffragists who didn't.\u003c/p>\n\u003cp>Irish Stew, for instance, came courtesy of Cora Scott Pond, a militant prohibitionist (she declined fermented communion wine) and real-estate investor who had refused to wear a corset starting at the age of 16.\u003c/p>\n\u003cp>Chicago obstetrician and gynecologist Alice Bunker Stockham, the fifth woman to become a licensed doctor in the U.S., sent in an elaborate recipe for Coraline Cake, which called for the cake to be split and infused with strawberry or raspberry juice, then filled with boiled custard to make a sort of \"French pie.\"\u003c/p>\n\u003cp>Dr. Stockham was anti-alcohol and anti-corset but — extraordinarily for her time – pro-masturbation. She publicly endorsed it as healthy for both men and women. Her unorthodox stand positioned her as the antithesis to Sylvester Graham, the Presbyterian reformer who believed \u003ca href=\"http://www.theatlantic.com/health/archive/2014/01/looking-to-quell-sexual-urges-consider-the-graham-cracker/282769/\">rich food inflamed sexual appetite\u003c/a>, and who invented the Graham cracker (made with unrefined flour) to help Americans tame their sexual desires. By the Rev. Graham's standards, the Coraline Cake was positively orgiastic.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Julia A. Kellogg, star student of novelist Henry James' father, contributed a veal sausage recipe. Though Henry James Sr. was in favor of universal suffrage, he forecast that \"women wouldn't avail themselves of it when it was granted.\" When Kellogg disagreed, they quarreled, according to Alfred Habegger's \u003cem>Henry James\u003c/em> \u003cem>and the 'Woman Business.'\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_103025\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/alice_stockham_custom-2589fd7eff1c32458ac3c1bdfca9d65a5699672f-s600-c85-400x601.jpg\" alt=\"Among those contributing to the first suffragist cookbook, published in 1886, was Alice Bunker Stockham, a Chicago obstetrician and gynecologist who sent in an elaborate recipe for Coraline Cake. Stockham was anti-alcohol and anti-corset but — extraordinarily for her time — pro-masturbation.\" width=\"400\" height=\"601\" class=\"size-thumbnail wp-image-103025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/alice_stockham_custom-2589fd7eff1c32458ac3c1bdfca9d65a5699672f-s600-c85-400x601.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/alice_stockham_custom-2589fd7eff1c32458ac3c1bdfca9d65a5699672f-s600-c85.jpg 600w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Among those contributing to the first suffragist cookbook, published in 1886, was Alice Bunker Stockham, a Chicago obstetrician and gynecologist who sent in an elaborate recipe for Coraline Cake. Stockham was anti-alcohol and anti-corset but — extraordinarily for her time — pro-masturbation. \u003ccite>(Wikimedia Commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anna Ella Carroll,\u003cstrong> \u003c/strong>a political writer\u003cstrong> \u003c/strong>from Maryland\u003cstrong> \u003c/strong>who freed her slaves when Abraham Lincoln was elected president, and who advised him during the Civil War, sent in gruesomely explicit advice for Terrapin Soup. (\u003ca href=\"http://www.saveur.com/history-of-turtle-soup-hunting\" target=\"_blank\">Turtle soup \u003c/a>was once an American delicacy.)\u003c/p>\n\u003cp>\"Decidedly, the terrapin has to be killed before cooking, and the killing is no easy matter,\" she wrote. \"The head must be cut off, and, as the sight is peculiarly acute, the cook must exercise great ingenuity in concealing the weapon.\" The decapitated terrapin was then to be \"boiled until the feet can be easily pulled off.\"\u003c/p>\n\u003cp>Sold at fairs, bazaars and women's exchanges, these cookbooks not only raised funds for the suffrage movement, says Longone, but also\u003cstrong> \u003c/strong>helped women network, and gain new skills in the fields of publishing, advertising and sales.\u003c/p>\n\u003cp>In 1891, the Equal Suffrage Association of Rockford, Ill., published \u003cem>The Holiday Gift Cook Book\u003c/em>. At the time, the state's constitutional law stated: \"Idiots, lunatics, paupers, felons and women shall not be entitled to vote.\"\u003c/p>\n\u003cfigure id=\"attachment_103000\" class=\"wp-caption alignnone\" style=\"max-width: 3391px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/gettyimages-3087723-6ab5c755bc28e45d96b6bda2d442a4a53d4be0db.jpg\" alt=\"Martha Gruening, a suffragist leader, distributes literature on the movement to passersby in New York City, circa 1912. She later earned a law degree from New York University and was active in the civil rights movement.\" width=\"3391\" height=\"2546\" class=\"size-full wp-image-103000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/gettyimages-3087723-6ab5c755bc28e45d96b6bda2d442a4a53d4be0db.jpg 3391w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/gettyimages-3087723-6ab5c755bc28e45d96b6bda2d442a4a53d4be0db-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/gettyimages-3087723-6ab5c755bc28e45d96b6bda2d442a4a53d4be0db-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/gettyimages-3087723-6ab5c755bc28e45d96b6bda2d442a4a53d4be0db-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/gettyimages-3087723-6ab5c755bc28e45d96b6bda2d442a4a53d4be0db-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/gettyimages-3087723-6ab5c755bc28e45d96b6bda2d442a4a53d4be0db-960x721.jpg 960w\" sizes=\"(max-width: 3391px) 100vw, 3391px\">\u003cfigcaption class=\"wp-caption-text\">Martha Gruening, a suffragist leader, distributes literature on the movement to passersby in New York City, circa 1912. She later earned a law degree from New York University and was active in the civil rights movement. \u003ccite>(Paul Thompson/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recipes were interspersed with pro-suffrage quotes by famous people such as British politician William Gladstone and abolitionist author Harriet Beecher Stowe. \"Of these, the most poignant plea is that of Clara Barton, founder of the American Red Cross,\" says Longone.\u003c/p>\n\u003cp>Barton, a legendary Civil War nurse known as the \"Angel of the Battlefield,\" wrote, \"When you were sick and wounded I toiled for you on the battlefield. Because of my work for you, I ask your aid. I ask the ballot for myself and my sex. As I stood by you, I pray you stand by me and mine.\"\u003c/p>\n\u003cp>Perhaps the most fascinating of these cookbooks came from Pittsburgh in 1915. \u003cem>The Suffrage Cook Book \u003c/em>was a sumptuous cake layered with recipes, celebrity endorsements, photographs and saucy jokes.\u003c/p>\n\u003cp>The blue cover featured a silhouette of Uncle Sam piloting the ship of state with a wheel that has only 12.5 spokes. \"The 12 spokes were for those states where women could vote before the 19th Amendment — all Western states,\" explained Longone. \"The half-spoke was for Illinois, which, at the time, allowed women to vote only in school board elections.\"\u003c/p>\n\u003cfigure id=\"attachment_103001\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/10311203585_bd98a36878_o_enl-870e544e75e397d8c75fcc2ee955c2d873c88a80-400x368.jpg\" alt=\"Recipes from the Woman Suffrage Cook Book, including one for "Graham Bread" attributed to Harriet Beecher Stowe, the author of Uncle Tom's Cabin. Beecher Stowe's sister Isabella Beecher Hooker was a founder of the National Woman Suffrage Association.\" width=\"400\" height=\"368\" class=\"size-thumbnail wp-image-103001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/10311203585_bd98a36878_o_enl-870e544e75e397d8c75fcc2ee955c2d873c88a80-400x368.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/10311203585_bd98a36878_o_enl-870e544e75e397d8c75fcc2ee955c2d873c88a80-800x736.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/10311203585_bd98a36878_o_enl-870e544e75e397d8c75fcc2ee955c2d873c88a80-1440x1326.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/10311203585_bd98a36878_o_enl-870e544e75e397d8c75fcc2ee955c2d873c88a80-1180x1086.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/10311203585_bd98a36878_o_enl-870e544e75e397d8c75fcc2ee955c2d873c88a80-960x884.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Recipes from the Woman Suffrage Cook Book, including one for \"Graham Bread\" attributed to Harriet Beecher Stowe, the author of Uncle Tom's Cabin. Beecher Stowe's sister Isabella Beecher Hooker was a founder of the National Woman Suffrage Association. \u003ccite>(Schlesinger Library/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Its pages were sprinkled with recipes carrying playful titles like \"Hymen Cake,\" \"Mother's Election Cake,\" \"Suffrage Salad Dressing,\" \"Suffrage Angel Cake\" and \"Parliament Gingerbread (With apologies to the English Suffragists).\" There were satirical recipes, too, such as \"Pie for a Suffragist's Doubting Husband,\" whose ingredients made for a doleful litany:\u003c/p>\n\u003cblockquote>\n\u003cp>1 qt. milk human kindness\u003cbr> 8 reasons:\u003cbr> War\u003cbr> White Slavery\u003cbr> Child Labor\u003cbr> 8,000,000 Working Women\u003cbr> Bad Roads\u003cbr> Poisonous Water\u003cbr> Impure Food\u003c/p>\n\u003cp>Mix the crust with tact and velvet gloves, using no sarcasm, especially with the upper crust. Upper crusts must be handled with extreme care, for they quickly sour if manipulated roughly.\u003c/p>\n\u003c/blockquote>\n\u003cp>Another recipe, for \"Anti's Favorite Hash\" — \"anti\" being shorthand for those against the Great Cause — called for a generous handful of injustice, a pound of truth thoroughly mangled, a little vitriol for tang, and a string of nonsense to be stirred with a sharp knife.\u003c/p>\n\u003cp>The contributors were all women, apart from a few celebrity male feminists like writer Jack London, who sent in two recipes: roast duck (\"the plucked bird should be stuffed with a tight handful of plain raw celery\"), and a version of stuffed celery, which called for Roquefort cheese, softened with butter and sherry, to be \"squeezed into the troughs\" of the celery sticks.\u003c/p>\n\u003cp>Exhibiting political savvy, \u003cem>The Suffrage Cook Book's \u003c/em>editor, Mrs. L.O. Kleber, had invited endorsements from governors of eight states that had passed female suffrage laws (Wyoming, Arizona, California, Kansas, Idaho, Illinois, Washington and Oregon). These eminences were fulsome in their praise of women as intelligent, diligent and patriotic voters — but only up to a point.\u003c/p>\n\u003cp>As Idaho Gov. Moses Alexander wrote: \"The impression that Woman Suffrage inspires an ambition in women to seek and hold public office is altogether wrong. The contrary is true.\"\u003c/p>\n\u003cp>Hillary Clinton, Nancy Pelosi, Jan Brewer, Nikki Haley and a host of other women would surely chuckle at that. \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>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102996/how-suffragists-used-cookbooks-as-a-recipe-for-subversion","authors":["byline_bayareabites_102996"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_2090","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_112","bayareabites_15045","bayareabites_15046","bayareabites_1608","bayareabites_128","bayareabites_14738","bayareabites_15047","bayareabites_15043","bayareabites_15044","bayareabites_15049","bayareabites_15048"],"featImg":"bayareabites_102997","label":"bayareabites"},"bayareabites_102711":{"type":"posts","id":"bayareabites_102711","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102711","score":null,"sort":[1446245236000]},"guestAuthors":[],"slug":"so-good-youll-scream-a-cookbook-from-horror-icon-vincent-price","title":"So Good You'll Scream? A Cookbook From Horror Icon Vincent Price","publishDate":1446245236,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151030_me_so_good_youll_scream_a_cookbook_from_horror_icon_vincent_price.mp3\u003c/p>\n\u003cp>The late Vincent Price was a horror film icon. With perfect elocution, he delivered creepy invitations to haunted houses in such movies as \u003cem>House of Wax\u003c/em> (1953) and \u003cem>House on Haunted Hill\u003c/em> (1959). He was a regular on TV's \u003cem>Hollywood Squares\u003c/em> and a villain on the 1960s TV series \u003cem>Batman\u003c/em>. Price's deep voice narrated Michael Jackson's 1982 music video for \"Thriller\" and was an inspiration to director Tim Burton. But Price was also a foodie.\u003c/p>\n\u003cfigure id=\"attachment_102721\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://www.npr.org/books/titles/452937269/a-treasury-of-great-recipes-famous-specialties-of-the-worlds-foremost-restaurant\">\u003cimg class=\"size-full wp-image-102721\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/vincentprice-book.jpg\" alt=\"A Treasury of Great Recipes Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen by Vincent Price, Mary Price and Wolfgang Puck\" width=\"400\" height=\"520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Treasury of Great Recipes\u003cbr>Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen\u003cbr>by Vincent Price, Mary Price and Wolfgang Puck\u003c/figcaption>\u003c/figure>\n\u003cp>\"He had an omnivorous appetite for life and for food,\" says Victoria Price of her father, who was also an art collector and consultant who founded an art museum in California. (He encouraged people to buy works of art by Pablo Picasso and other modern masters from Sears.)\u003c/p>\n\u003cp>Price and his second wife, Mary, were such food connoisseurs that in 1965, they wrote a best-selling cookbook, \u003cem>A Treasury of Great Recipes.\u003c/em> It's been out of print until now. Victoria helped get the book reissued for its 50th anniversary, with a preface by chef Wolfgang Puck.\u003c/p>\n\u003cp>Victoria Price remembers her father spending hours perfecting creme brulee, and hosting lavish dinner parties at his Beverly Hills mansion. She writes of her mother, a costume designer, creating the perfect atmospheres for the parties: She once copper-glazed an entire set of dishes for one meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"She was Martha Stewart way before Martha Stewart,\" Price told NPR. \"And then my dad was the ultimate convivial host and just pure joy. Everybody wanted to come to a dinner party. But their dinner parties weren't about the A-list. Their dinner parties were people they loved.\"\u003c/p>\n\u003cp>Their guests included Hollywood producers, artists, comedian Fanny Brice's son, Grace Kelly's publicist, even a young actor by the name of Dennis Hopper. And what the Prices served was just as eclectic — from recipes they'd gathered as they traveled the world. Their cookbook includes dishes from some of the most famous restaurants in Europe, the U.S. and Mexico.\u003c/p>\n\u003cfigure id=\"attachment_102723\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-102723\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/vincentprice-cookbook-recipes.jpg\" alt=\"The Prices' cookbook included recipes for Whitehall Club Chocolate Roll and Soufflé au Grande Marnier, photographed by artist Tosh Matsumoto.\" width=\"800\" height=\"531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/vincentprice-cookbook-recipes.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/vincentprice-cookbook-recipes-400x266.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Prices' cookbook included recipes for Whitehall Club Chocolate Roll and Soufflé au Grande Marnier, photographed by artist Tosh Matsumoto. \u003ccite>(Tosh Matsumoto/A Treasury of Great Recipes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"If you eat some of these recipes one too many times, I think your cholesterol level might just go ballistic. There's a lot of butter; there's a lot of heavy cream. But the ones that are people's favorites are actually pretty easy to make, and they're kind of classic,\" says Price.\u003c/p>\n\u003cp>The cookbook includes Mad Men-era recipes, old menus, the original typeface and the original photos by jazz photographer \u003ca href=\"http://www.williamclaxton.com/\">William Claxton\u003c/a>, \u003cem>Life\u003c/em> magazine's Eliot Elisofon, and artist Tosh Matsumoto. The images feature sumptuous spreads and waiters from legendary restaurants around the world. There's stuffed trout from \u003ca href=\"http://www.lapyramide.com/?lang=en\">La Pyramide\u003c/a> in Lyon, France; gazpacho Andaluz from the Sobrino de Botin in Madrid (considered the oldest restaurant in the world); frog's legs polonaise from Sardi's in New York.\u003c/p>\n\u003cp>Price says her folks also believed that gourmet was not just for the elite and that ambience was everything. So they also included recipes for French toast, which they used to eat on the Santa Fe train from LA to New Mexico, and hot dogs, like the kind they relished while watching the Dodgers play baseball.\u003c/p>\n\u003cp>Vincent and Mary both liked to cook, as they told TV's \u003cem>This is Your Life\u003c/em> in 1973. \"We each have our specialties,\" Mary admitted. \"So together we add up to be one pretty good cook.\"\u003c/p>\n\u003cp>The Prices divorced that same year. But their cookbook has remained a collectible classic.\u003c/p>\n\u003cp>Victoria Price says for years, chefs have treasured the book, and many readers have told her about how much they've loved to cook from it, often given as a wedding gift.\u003c/p>\n\u003cp>Price can still remember having to curtsy at her parents' dinner parties. And she recalls her father's wicked sense of humor. With NPR, she shared one Halloween memory, of going house to house in Beverly Hills: \"My dad would accompany us, and would jump out of bushes and scare the owners of the house,\" she says. \"So we got the treat and they got the trick.\"\u003c/p>\n\u003cp>With his cookbook in print again, Vincent Price lives on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"\u003cem>A Treasury of Great Recipes,\u003c/em> by the famed horror film actor, was out of print for decades until this month. It turns out, Price was also a foodie with an \"omnivorous appetite,\" his daughter tells us.","status":"publish","parent":0,"modified":1570571953,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":760},"headData":{"title":"So Good You'll Scream? A Cookbook From Horror Icon Vincent Price | KQED","description":"A Treasury of Great Recipes, by the famed horror film actor, was out of print for decades until this month. It turns out, Price was also a foodie with an "omnivorous appetite," his daughter tells us.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"So Good You'll Scream? A Cookbook From Horror Icon Vincent Price","datePublished":"2015-10-30T22:47:16.000Z","dateModified":"2019-10-08T21:59:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102711 http://ww2.kqed.org/bayareabites/?p=102711","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/30/so-good-youll-scream-a-cookbook-from-horror-icon-vincent-price/","disqusTitle":"So Good You'll Scream? A Cookbook From Horror Icon Vincent Price","source":"Cookbook","sourceUrl":"https://ww2.kqed.org/bayareabites/category/books-and-magazines/cookbooks/","nprByline":"Mandalit del Barco, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"452660436","nprApiLink":"http://api.npr.org/query?id=452660436&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/30/452660436/back-from-the-dead-horror-icon-vincent-price-s-cookbook-revived?ft=nprml&f=452660436","nprRetrievedStory":"1","nprPubDate":"Fri, 30 Oct 2015 16:37:00 -0400","nprStoryDate":"Fri, 30 Oct 2015 05:21:00 -0400","nprLastModifiedDate":"Fri, 30 Oct 2015 16:37:38 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151030_me_so_good_youll_scream_a_cookbook_from_horror_icon_vincent_price.mp3?orgId=1&topicId=1053&d=207&p=3&story=452660436&t=progseg&e=453061266&seg=20&ft=nprml&f=452660436","nprAudioM3u":"http://api.npr.org/m3u/1453072684-1a53ff.m3u?orgId=1&topicId=1053&d=207&p=3&story=452660436&t=progseg&e=453061266&seg=20&ft=nprml&f=452660436","path":"/bayareabites/102711/so-good-youll-scream-a-cookbook-from-horror-icon-vincent-price","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151030_me_so_good_youll_scream_a_cookbook_from_horror_icon_vincent_price.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151030_me_so_good_youll_scream_a_cookbook_from_horror_icon_vincent_price.mp3\u003c/p>\n\u003cp>The late Vincent Price was a horror film icon. With perfect elocution, he delivered creepy invitations to haunted houses in such movies as \u003cem>House of Wax\u003c/em> (1953) and \u003cem>House on Haunted Hill\u003c/em> (1959). He was a regular on TV's \u003cem>Hollywood Squares\u003c/em> and a villain on the 1960s TV series \u003cem>Batman\u003c/em>. Price's deep voice narrated Michael Jackson's 1982 music video for \"Thriller\" and was an inspiration to director Tim Burton. But Price was also a foodie.\u003c/p>\n\u003cfigure id=\"attachment_102721\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://www.npr.org/books/titles/452937269/a-treasury-of-great-recipes-famous-specialties-of-the-worlds-foremost-restaurant\">\u003cimg class=\"size-full wp-image-102721\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/vincentprice-book.jpg\" alt=\"A Treasury of Great Recipes Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen by Vincent Price, Mary Price and Wolfgang Puck\" width=\"400\" height=\"520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Treasury of Great Recipes\u003cbr>Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen\u003cbr>by Vincent Price, Mary Price and Wolfgang Puck\u003c/figcaption>\u003c/figure>\n\u003cp>\"He had an omnivorous appetite for life and for food,\" says Victoria Price of her father, who was also an art collector and consultant who founded an art museum in California. (He encouraged people to buy works of art by Pablo Picasso and other modern masters from Sears.)\u003c/p>\n\u003cp>Price and his second wife, Mary, were such food connoisseurs that in 1965, they wrote a best-selling cookbook, \u003cem>A Treasury of Great Recipes.\u003c/em> It's been out of print until now. Victoria helped get the book reissued for its 50th anniversary, with a preface by chef Wolfgang Puck.\u003c/p>\n\u003cp>Victoria Price remembers her father spending hours perfecting creme brulee, and hosting lavish dinner parties at his Beverly Hills mansion. She writes of her mother, a costume designer, creating the perfect atmospheres for the parties: She once copper-glazed an entire set of dishes for one meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"She was Martha Stewart way before Martha Stewart,\" Price told NPR. \"And then my dad was the ultimate convivial host and just pure joy. Everybody wanted to come to a dinner party. But their dinner parties weren't about the A-list. Their dinner parties were people they loved.\"\u003c/p>\n\u003cp>Their guests included Hollywood producers, artists, comedian Fanny Brice's son, Grace Kelly's publicist, even a young actor by the name of Dennis Hopper. And what the Prices served was just as eclectic — from recipes they'd gathered as they traveled the world. Their cookbook includes dishes from some of the most famous restaurants in Europe, the U.S. and Mexico.\u003c/p>\n\u003cfigure id=\"attachment_102723\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-102723\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/vincentprice-cookbook-recipes.jpg\" alt=\"The Prices' cookbook included recipes for Whitehall Club Chocolate Roll and Soufflé au Grande Marnier, photographed by artist Tosh Matsumoto.\" width=\"800\" height=\"531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/vincentprice-cookbook-recipes.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/vincentprice-cookbook-recipes-400x266.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Prices' cookbook included recipes for Whitehall Club Chocolate Roll and Soufflé au Grande Marnier, photographed by artist Tosh Matsumoto. \u003ccite>(Tosh Matsumoto/A Treasury of Great Recipes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"If you eat some of these recipes one too many times, I think your cholesterol level might just go ballistic. There's a lot of butter; there's a lot of heavy cream. But the ones that are people's favorites are actually pretty easy to make, and they're kind of classic,\" says Price.\u003c/p>\n\u003cp>The cookbook includes Mad Men-era recipes, old menus, the original typeface and the original photos by jazz photographer \u003ca href=\"http://www.williamclaxton.com/\">William Claxton\u003c/a>, \u003cem>Life\u003c/em> magazine's Eliot Elisofon, and artist Tosh Matsumoto. The images feature sumptuous spreads and waiters from legendary restaurants around the world. There's stuffed trout from \u003ca href=\"http://www.lapyramide.com/?lang=en\">La Pyramide\u003c/a> in Lyon, France; gazpacho Andaluz from the Sobrino de Botin in Madrid (considered the oldest restaurant in the world); frog's legs polonaise from Sardi's in New York.\u003c/p>\n\u003cp>Price says her folks also believed that gourmet was not just for the elite and that ambience was everything. So they also included recipes for French toast, which they used to eat on the Santa Fe train from LA to New Mexico, and hot dogs, like the kind they relished while watching the Dodgers play baseball.\u003c/p>\n\u003cp>Vincent and Mary both liked to cook, as they told TV's \u003cem>This is Your Life\u003c/em> in 1973. \"We each have our specialties,\" Mary admitted. \"So together we add up to be one pretty good cook.\"\u003c/p>\n\u003cp>The Prices divorced that same year. But their cookbook has remained a collectible classic.\u003c/p>\n\u003cp>Victoria Price says for years, chefs have treasured the book, and many readers have told her about how much they've loved to cook from it, often given as a wedding gift.\u003c/p>\n\u003cp>Price can still remember having to curtsy at her parents' dinner parties. And she recalls her father's wicked sense of humor. With NPR, she shared one Halloween memory, of going house to house in Beverly Hills: \"My dad would accompany us, and would jump out of bushes and scare the owners of the house,\" she says. \"So we got the treat and they got the trick.\"\u003c/p>\n\u003cp>With his cookbook in print again, Vincent Price lives on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102711/so-good-youll-scream-a-cookbook-from-horror-icon-vincent-price","authors":["byline_bayareabites_102711"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_11028","bayareabites_2407","bayareabites_2090","bayareabites_12550","bayareabites_10916","bayareabites_34","bayareabites_12","bayareabites_1593"],"tags":["bayareabites_112","bayareabites_41","bayareabites_1223","bayareabites_14738","bayareabites_492"],"featImg":"bayareabites_102713","label":"source_bayareabites_102711"},"bayareabites_58384":{"type":"posts","id":"bayareabites_58384","meta":{"index":"posts_1591205157","site":"bayareabites","id":"58384","score":null,"sort":[1363216868000]},"guestAuthors":[],"slug":"sf-womans-ice-cream-obsession-inspires-upcoming-book","title":"SF Woman's Ice Cream Obsession Inspires Upcoming Book","publishDate":1363216868,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_58400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-1.jpg\" alt=\"Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, "The Ice Cream Travel Guide." Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, \"The Ice Cream Travel Guide.\"\u003c/figcaption>\u003c/figure>\n\u003cp>Ice cream is her answer to everything. \u003c/p>\n\u003cp>When faced with jet-lag and oppressive humidity in Bangkok, Jennifer Ng found solace in a few scoops of sweet corn ice cream. While planning her 30th birthday celebration, Ng, a non-drinker, chose San Francisco's Ice Cream Bar as the destination, her version of a watering hole. \u003c/p>\n\u003cp>It's probably safe to say that Ng has eaten more ice cream than the rest of us. She will combine that passion for ice cream with her interest in travel in the upcoming book, \"\u003ca href=\"http://31flavors.jennism.com/book/\" title=\"Ice Cream Travel Guide\" target=\"_blank\">The Ice Cream Travel Guide.\u003c/a>\" The book will map the world's top ice cream destinations, along with recipes and stories that illustrate what this frozen confection means to cultures around the globe.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a happiness business,\" Ng says. \"It's a place where people come and leave happy. Wherever I went, it was a community-sharing experience.\"\u003c/p>\u003c/blockquote>\n\u003cp>The 30-year-old mobile designer from San Francisco has visited roughly 40 ice cream shops and other destinations in Seattle, Los Angeles, Columbus, Ohio, Argentina, Taiwan, Canada and the Philippines. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-2-290x220.jpg\" alt=\"The Ice Cream Travel Guide\" width=\"290\" height=\"220\" class=\"alignleft size-medium wp-image-58401\">\u003c/a>She just raised more than $7,000 through a successful \u003ca href=\"http://www.kickstarter.com/projects/1460542293/ice-cream-travel-guide\" title=\"Kickstarter - Ice Cream Travel Guide\" target=\"_blank\">Kickstarter campaign\u003c/a> to help fund travel to New York City, Italy and Turkey to continue researching ice cream for the book, which she plans to self-publish later this year. Each city will include a map with notable ice cream stops, history and recommendations, plus recipes and stories from ice cream makers and lovers. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Obviously, Ng is a sugar addict, but she also is clever about food, says friend and journalist Eric Simons. She's been known to throw interesting food parties, such as an annual Halloween book club gathering where she usually chooses a zombie book and serves brain-themed foods. \u003c/p>\n\u003cp>As part of her \u003ca href=\"http://31flavors.jennism.com/\" title=\"31 Flavors - Ice Cream Moments\" target=\"_blank\">\"31 Flavors\" project\u003c/a>, Ng vowed to create 31 flavors of ice cream in the year before her 31st birthday in May (she's completed No. 30, an Asian pear-green tea sorbet and started No. 31: horchata with snickerdoodles). \u003c/p>\n\u003cp>Her favorites so far include strawberry candied jalapeno (a nod to San Francisco's Humphry Slocombe); goat cheese ice cream with caramelized figs and candied bacon (inspired by a \u003ca href=\"http://www.jenis.com/\">Jeni's Splendid Ice Cream\u003c/a> in Columbus, Ohio); and celery ice cream with rum-plumped raisins and a peanut butter swirl (modeled after the childhood combination of celery sticks, peanut butter and raisins).\u003c/p>\n\u003cblockquote>\u003cp>\"There are a billion things you can do with ice cream, but she's really good about finding different flavors of ice cream, different preparations, and different people who make it with different cultural backgrounds,\" Simons says. \"It turns out to be intellectually interesting.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ng will serve up ice cream trivia in the book, including the story of how William Dreyer gave an ice cream made with chocolate, nuts and marshmallows the name Rocky Road to cheer up Great Depression-era Americans. Or how Ben Coen's lost sense of smell led to Ben & Jerry's signature chunkiness as he sought additional texture. \u003c/p>\n\u003cp>She'll also delve into some of the cultural differences surrounding ice cream. In Buenos Aires, where gelato, or helado, is commonplace due to the flow of 19th century Italian immigrants, ice cream is enjoyed while lounging with friends and family late at night after dinner, Ng says. In the Philippines, ice cream is often picked up and consumed at home.\u003c/p>\n\u003cp>Ng will include in the book a map of San Francisco, which she says stands out for ingredients that are high quality, local and seasonal. Those traits are evident at places like Smitten Ice Cream, which features a seasonal flavor of the month, such as Meyer lemon gingersnap or rhubarb crisp.\u003c/p>\n\u003cp>We asked Ng for recommendations at some of San Francisco's top ice cream shops. Outside San Francisco, she's keen on \u003ca href=\"http://www.fentonscreamery.com/\">Fenton's\u003c/a> in Oakland, \u003ca href=\"http://bangalorecafe.net/Menu-RIC.html\">Real Ice Cream in Santa Clara\u003c/a> and Sunnyvale, \u003ca href=\"http://www.ici-icecream.com/\">Ici Ice Cream\u003c/a> in Berkeley, \u003ca href=\"http://www.tarasorganic.com/\">Tara's Ice Cream\u003c/a> in Oakland and Berkeley, \u003ca href=\"https://www.facebook.com/pages/Fairfax-Scoop/293196054083\">Fairfax Scoop\u003c/a> in Fairfax and \u003ca href=\"http://threetwinsicecream.com/\">Three Twins\u003c/a> in Napa.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\" target=\"_blank\">\u003cbr>\nBi-Rite Creamery\u003c/a>\u003c/strong>: Many people know this Dolores Park hotpot for its salted caramel, but Ng really loves the Dainty Gentleman Sundae, made with olive oil and sea salt, which she says adds silkiness and draws out sweetness. She also recommends balsamic strawberry ice cream when it is in season, along with Bi-Rite's seasonal popsicle. \u003c/p>\n\u003cfigure id=\"attachment_58402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-3.jpg\" alt=\"Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt. Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.humphryslocombe.com\" title=\"Humphry Slocombe\" target=\"_blank\">Humphry Slocombe\u003c/a>\u003c/strong>: Ng says this joint isn't your typical ice cream shop. You'll find Warhol-inspired art and flavors that range from the familiar to the eyebrow-raising, including banana, carrot and bacon. Ng recommends the Thai chili lime sorbet and the Harvey Milk and honey, made with honey and graham crackers. \u003c/p>\n\u003cfigure id=\"attachment_58403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-4.jpg\" alt=\"Humphry Slocombe's Thai chili lime sorbet. Photo: Tilde Herrera\" width=\"1000\" height=\"645\" class=\"size-full wp-image-58403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe's Thai chili lime sorbet.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theicecreambarsf.com/\" title=\"Ice Cream Bar\" target=\"_blank\">Ice Cream Bar\u003c/a>\u003c/strong>: This ice cream and soda fountain parlor offers lots of seating space, Ng says, making it ideal for parties. She recommends the Tropical Split (ask for a similar sundae if it's not in season) and the Hamilton, especially with basil ice cream and fresh strawberries.\u003c/p>\n\u003cfigure id=\"attachment_58404\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-5.jpg\" alt=\"The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda. Photo: Tilde Herrera\" width=\"1000\" height=\"678\" class=\"size-full wp-image-58404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mitchellsicecream.com/index.html\" title=\"Mitchell's Ice Cream\" target=\"_blank\">Mitchell's Ice Cream\u003c/a>\u003c/strong>: This San Francisco institution is known for exotic and tropical flavors such as avocado, ginger, horchata, jackfruit, lucuma and macapuno (coconut from the Philippines). Ng calls Mitchell's a great example of business owners adapting their offerings to the demographics of their customers. \u003c/p>\n\u003cfigure id=\"attachment_58423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-6a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-6a.jpg\" alt=\"A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's. Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Mr-and-Mrs-Miscellaneous/126193770733086\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a>\u003c/strong>: The menu changes everyday -- and sometimes during the day -- but this Dogpatch shop always offers 10 flavors. Ng suggests asking for staff recommendations on a house-made cone. Ng admires the consistency in quality and texture, noting that here the ice cream is kept much colder than at other ice cream shops. \u003c/p>\n\u003cfigure id=\"attachment_58406\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-7.jpg\" alt=\"Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous. Photo: Tilde Herrera\" width=\"1000\" height=\"722\" class=\"size-full wp-image-58406\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://smittenicecream.com/home/Home.html\" title=\"Smitten Ice Cream\" target=\"_blank\">Smitten Ice Cream\u003c/a>\u003c/strong>: This tiny ice cream shop located in a shipping container in Hayes Valley uses liquid nitrogen to make its ice cream on the spot. Among its offerings: two classic flavors, two seasonal scoops and vegan Popsicles.\u003c/p>\n\u003cfigure id=\"attachment_58407\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-8.jpg\" alt=\"Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread. Photo: Tilde Herrera\" width=\"1000\" height=\"644\" class=\"size-full wp-image-58407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread.\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\nBlog: \u003ca href=\"http://31flavors.jennism.com/\">Ice Cream Moments\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IceCreamTravelGuide\">Ice Cream Travel Guide\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jennism\">@jennism\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"\"The Ice Cream Travel Guide\" will chart the world's top ice cream destinations.","status":"publish","parent":0,"modified":1364316311,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1114},"headData":{"title":"SF Woman's Ice Cream Obsession Inspires Upcoming Book | KQED","description":""The Ice Cream Travel Guide" will chart the world's top ice cream destinations.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"SF Woman's Ice Cream Obsession Inspires Upcoming Book","datePublished":"2013-03-13T23:21:08.000Z","dateModified":"2013-03-26T16:45:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"58384 http://blogs.kqed.org/bayareabites/?p=58384","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/13/sf-womans-ice-cream-obsession-inspires-upcoming-book/","disqusTitle":"SF Woman's Ice Cream Obsession Inspires Upcoming Book","path":"/bayareabites/58384/sf-womans-ice-cream-obsession-inspires-upcoming-book","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-1.jpg\" alt=\"Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, "The Ice Cream Travel Guide." Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, \"The Ice Cream Travel Guide.\"\u003c/figcaption>\u003c/figure>\n\u003cp>Ice cream is her answer to everything. \u003c/p>\n\u003cp>When faced with jet-lag and oppressive humidity in Bangkok, Jennifer Ng found solace in a few scoops of sweet corn ice cream. While planning her 30th birthday celebration, Ng, a non-drinker, chose San Francisco's Ice Cream Bar as the destination, her version of a watering hole. \u003c/p>\n\u003cp>It's probably safe to say that Ng has eaten more ice cream than the rest of us. She will combine that passion for ice cream with her interest in travel in the upcoming book, \"\u003ca href=\"http://31flavors.jennism.com/book/\" title=\"Ice Cream Travel Guide\" target=\"_blank\">The Ice Cream Travel Guide.\u003c/a>\" The book will map the world's top ice cream destinations, along with recipes and stories that illustrate what this frozen confection means to cultures around the globe.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a happiness business,\" Ng says. \"It's a place where people come and leave happy. Wherever I went, it was a community-sharing experience.\"\u003c/p>\u003c/blockquote>\n\u003cp>The 30-year-old mobile designer from San Francisco has visited roughly 40 ice cream shops and other destinations in Seattle, Los Angeles, Columbus, Ohio, Argentina, Taiwan, Canada and the Philippines. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-2-290x220.jpg\" alt=\"The Ice Cream Travel Guide\" width=\"290\" height=\"220\" class=\"alignleft size-medium wp-image-58401\">\u003c/a>She just raised more than $7,000 through a successful \u003ca href=\"http://www.kickstarter.com/projects/1460542293/ice-cream-travel-guide\" title=\"Kickstarter - Ice Cream Travel Guide\" target=\"_blank\">Kickstarter campaign\u003c/a> to help fund travel to New York City, Italy and Turkey to continue researching ice cream for the book, which she plans to self-publish later this year. Each city will include a map with notable ice cream stops, history and recommendations, plus recipes and stories from ice cream makers and lovers. \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>Obviously, Ng is a sugar addict, but she also is clever about food, says friend and journalist Eric Simons. She's been known to throw interesting food parties, such as an annual Halloween book club gathering where she usually chooses a zombie book and serves brain-themed foods. \u003c/p>\n\u003cp>As part of her \u003ca href=\"http://31flavors.jennism.com/\" title=\"31 Flavors - Ice Cream Moments\" target=\"_blank\">\"31 Flavors\" project\u003c/a>, Ng vowed to create 31 flavors of ice cream in the year before her 31st birthday in May (she's completed No. 30, an Asian pear-green tea sorbet and started No. 31: horchata with snickerdoodles). \u003c/p>\n\u003cp>Her favorites so far include strawberry candied jalapeno (a nod to San Francisco's Humphry Slocombe); goat cheese ice cream with caramelized figs and candied bacon (inspired by a \u003ca href=\"http://www.jenis.com/\">Jeni's Splendid Ice Cream\u003c/a> in Columbus, Ohio); and celery ice cream with rum-plumped raisins and a peanut butter swirl (modeled after the childhood combination of celery sticks, peanut butter and raisins).\u003c/p>\n\u003cblockquote>\u003cp>\"There are a billion things you can do with ice cream, but she's really good about finding different flavors of ice cream, different preparations, and different people who make it with different cultural backgrounds,\" Simons says. \"It turns out to be intellectually interesting.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ng will serve up ice cream trivia in the book, including the story of how William Dreyer gave an ice cream made with chocolate, nuts and marshmallows the name Rocky Road to cheer up Great Depression-era Americans. Or how Ben Coen's lost sense of smell led to Ben & Jerry's signature chunkiness as he sought additional texture. \u003c/p>\n\u003cp>She'll also delve into some of the cultural differences surrounding ice cream. In Buenos Aires, where gelato, or helado, is commonplace due to the flow of 19th century Italian immigrants, ice cream is enjoyed while lounging with friends and family late at night after dinner, Ng says. In the Philippines, ice cream is often picked up and consumed at home.\u003c/p>\n\u003cp>Ng will include in the book a map of San Francisco, which she says stands out for ingredients that are high quality, local and seasonal. Those traits are evident at places like Smitten Ice Cream, which features a seasonal flavor of the month, such as Meyer lemon gingersnap or rhubarb crisp.\u003c/p>\n\u003cp>We asked Ng for recommendations at some of San Francisco's top ice cream shops. Outside San Francisco, she's keen on \u003ca href=\"http://www.fentonscreamery.com/\">Fenton's\u003c/a> in Oakland, \u003ca href=\"http://bangalorecafe.net/Menu-RIC.html\">Real Ice Cream in Santa Clara\u003c/a> and Sunnyvale, \u003ca href=\"http://www.ici-icecream.com/\">Ici Ice Cream\u003c/a> in Berkeley, \u003ca href=\"http://www.tarasorganic.com/\">Tara's Ice Cream\u003c/a> in Oakland and Berkeley, \u003ca href=\"https://www.facebook.com/pages/Fairfax-Scoop/293196054083\">Fairfax Scoop\u003c/a> in Fairfax and \u003ca href=\"http://threetwinsicecream.com/\">Three Twins\u003c/a> in Napa.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\" target=\"_blank\">\u003cbr>\nBi-Rite Creamery\u003c/a>\u003c/strong>: Many people know this Dolores Park hotpot for its salted caramel, but Ng really loves the Dainty Gentleman Sundae, made with olive oil and sea salt, which she says adds silkiness and draws out sweetness. She also recommends balsamic strawberry ice cream when it is in season, along with Bi-Rite's seasonal popsicle. \u003c/p>\n\u003cfigure id=\"attachment_58402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-3.jpg\" alt=\"Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt. Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.humphryslocombe.com\" title=\"Humphry Slocombe\" target=\"_blank\">Humphry Slocombe\u003c/a>\u003c/strong>: Ng says this joint isn't your typical ice cream shop. You'll find Warhol-inspired art and flavors that range from the familiar to the eyebrow-raising, including banana, carrot and bacon. Ng recommends the Thai chili lime sorbet and the Harvey Milk and honey, made with honey and graham crackers. \u003c/p>\n\u003cfigure id=\"attachment_58403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-4.jpg\" alt=\"Humphry Slocombe's Thai chili lime sorbet. Photo: Tilde Herrera\" width=\"1000\" height=\"645\" class=\"size-full wp-image-58403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe's Thai chili lime sorbet.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theicecreambarsf.com/\" title=\"Ice Cream Bar\" target=\"_blank\">Ice Cream Bar\u003c/a>\u003c/strong>: This ice cream and soda fountain parlor offers lots of seating space, Ng says, making it ideal for parties. She recommends the Tropical Split (ask for a similar sundae if it's not in season) and the Hamilton, especially with basil ice cream and fresh strawberries.\u003c/p>\n\u003cfigure id=\"attachment_58404\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-5.jpg\" alt=\"The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda. Photo: Tilde Herrera\" width=\"1000\" height=\"678\" class=\"size-full wp-image-58404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mitchellsicecream.com/index.html\" title=\"Mitchell's Ice Cream\" target=\"_blank\">Mitchell's Ice Cream\u003c/a>\u003c/strong>: This San Francisco institution is known for exotic and tropical flavors such as avocado, ginger, horchata, jackfruit, lucuma and macapuno (coconut from the Philippines). Ng calls Mitchell's a great example of business owners adapting their offerings to the demographics of their customers. \u003c/p>\n\u003cfigure id=\"attachment_58423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-6a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-6a.jpg\" alt=\"A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's. Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Mr-and-Mrs-Miscellaneous/126193770733086\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a>\u003c/strong>: The menu changes everyday -- and sometimes during the day -- but this Dogpatch shop always offers 10 flavors. Ng suggests asking for staff recommendations on a house-made cone. Ng admires the consistency in quality and texture, noting that here the ice cream is kept much colder than at other ice cream shops. \u003c/p>\n\u003cfigure id=\"attachment_58406\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-7.jpg\" alt=\"Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous. Photo: Tilde Herrera\" width=\"1000\" height=\"722\" class=\"size-full wp-image-58406\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://smittenicecream.com/home/Home.html\" title=\"Smitten Ice Cream\" target=\"_blank\">Smitten Ice Cream\u003c/a>\u003c/strong>: This tiny ice cream shop located in a shipping container in Hayes Valley uses liquid nitrogen to make its ice cream on the spot. Among its offerings: two classic flavors, two seasonal scoops and vegan Popsicles.\u003c/p>\n\u003cfigure id=\"attachment_58407\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-8.jpg\" alt=\"Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread. Photo: Tilde Herrera\" width=\"1000\" height=\"644\" class=\"size-full wp-image-58407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread.\u003c/figcaption>\u003c/figure>\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>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\nBlog: \u003ca href=\"http://31flavors.jennism.com/\">Ice Cream Moments\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IceCreamTravelGuide\">Ice Cream Travel Guide\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jennism\">@jennism\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/58384/sf-womans-ice-cream-obsession-inspires-upcoming-book","authors":["5392"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_1653","bayareabites_1875","bayareabites_61"],"tags":["bayareabites_3867","bayareabites_491","bayareabites_112","bayareabites_49","bayareabites_11389","bayareabites_11386","bayareabites_10647","bayareabites_1298","bayareabites_8399","bayareabites_312","bayareabites_11390","bayareabites_11391","bayareabites_11388","bayareabites_11392","bayareabites_511","bayareabites_11387","bayareabites_2950"],"featImg":"bayareabites_58426","label":"bayareabites"},"bayareabites_42712":{"type":"posts","id":"bayareabites_42712","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42712","score":null,"sort":[1339167616000]},"guestAuthors":[],"slug":"the-homemade-pantry-by-alana-chernila-review-and-recipe-for-homemade-wheat-crackers","title":"The Homemade Pantry by Alana Chernila: Review and Recipe for Homemade Wheat Crackers","publishDate":1339167616,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_0283.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_0283.jpg\" alt=\"The Homemade Pantry\" title=\"The Homemade Pantry\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42721\">\u003c/a>\u003c/p>\n\u003cp>In the introduction to her book, \u003ca href=\"http://www.amazon.com/The-Homemade-Pantry-Buying-Making/dp/030788726X\">The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making\u003c/a>, Alana Chernila says, “This is my kitchen. Come on in, but be prepared—it might not be quite what you expect.” Which begs the question, of course, what \u003cem>do\u003c/em> we expect? A lot of DIY-type books of this sort can be a little preachy, taking themselves quite seriously and explaining why it is so important that we start making staples at home. That doesn't happen here. What we \u003cem>do\u003c/em> find is the real-life kitchen of a mother and a writer with two young girls who aims to make many staples at home rather than buying them at the store. This is a genuine book of a busy mom cooking for her family, juggling, navigating, and balancing all that comes with those two endeavors. It's also a likeable and charming book, regardless of your station in life. Mother or not, home cook or not: everyone will find something useful here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-109.jpg\" alt=\"Homemade Crackers\" title=\"Homemade Crackers\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42713\">\u003c/a>\u003c/p>\n\u003cp>Chernila starts off her discussion of the recipes and her approach to food by listing the reasons why she makes a great deal of the food her family eats at home:\u003c/p>\n\u003cul>\n\u003cli>Food made at home is better for you.\u003c/li>\n\u003cli>Food made at home tastes better.\u003c/li>\n\u003cli>Food made at home usually costs less.\u003c/li>\n\u003cli>Food made at home eliminates unnecessary packaging.\u003c/li>\n\u003cli>Food made at home will change the way you think about food.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In short, it's better for us and our health and also better for the planet. Of all the reasons though, I love the last one, the one that insists you'll start thinking differently about food. I think this is true anytime you step into the kitchen to prepare a recipe. You're taking the care to feed yourself and your family, to try a new recipe or technique, or simply to chop herbs and wash greens for the week's lunches. It's all about intention and setting aside a little chunk of time to prioritize the way we feed ourselves. In this sense, the book stays close to home, with stories about raising daughters, Chernila's relationship with her husband, and life on the farm. Chernila discusses how she came to certain recipes, why she likes them, and walks you through more difficult tasks and techniques. While she stays close to home, there is a hint of a broader, more global discussion: \u003c/p>\n\u003cblockquote>\u003cp>“If we are to become people who make butter, we might have to shift the way we see ourselves a bit. We might have to get into the adventurous spirit and unearth our own curiosity about where our food comes from.” \u003c/p>\u003c/blockquote>\n\u003cp>So yes, it's fun to make ketchup at home. But beyond fun: it's important, too, because we know where exactly the tomatoes came from and what they looked like when they were picked. We were there when it was made -- heck, we made it--and it's got to taste better for it. \u003c/p>\n\u003cp>Now as with anything, there has to be a balance. It's not likely that most of us have the time (or energy) to make all of our own condiments, bread, pasta noodles, ice cream, butter, and yogurt. Even Chernila says that any given week looks different. Some weeks she'll have a rockstar few days of tackling lots of pantry staples and getting homemade dinners on the table. Other weeks, it'll be all she can do to make a homemade batch of granola and granola bars for the girls to eat on the ride home from school. Such is life. For all of us, I think. And I like Chernila's honesty about this; it makes the book and her approach to cooking seem much more inviting and exciting rather than overwhelming and discouraging. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-100.jpg\" alt=\"Making Homemade Crackers\" title=\"Making Homemade Crackers\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42714\">\u003c/a>\u003cbr>\n\u003cem>Mixing the Cracker Dough: As Easy as a Flip of a Fork (or Hand)\u003c/em>\u003c/p>\n\u003cp>Flipping through the cookbook, numerous recipes stick out as things I can't wait to try. There is the homemade ricotta, Car Snacks (different nutty bars for the ride home from school), homemade ketchup & mustard, veggie burgers, hamburger buns, graham crackers, easiest chocolates, fruit roll-ups, toaster pastries, and chocolate sandwich cookies. Where to begin? The thing that strikes me about the recipes is the overall simplicity here. You’ll see a recipe for Ravioli, not Stinging Nettle and Aged Gouda Ravioli. Just ravioli. Sometimes after reading a batch of the newest food magazines, the ways in which people try to reinvent very good, basic foods to make them more marketable, new, and interesting can become tiresome. That won’t happen here. You’ll find recipes for applesauce, lasagne, and oatmeal. That’s not to say this is a boring book or that these recipes are all intuitive -- they’re not in the least. But they’re also not trying to be something they’re not.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-103.jpg\" alt=\"Rolling Out Crackers\" title=\"Rolling Out Crackers\" width=\"540\" height=\"360\" class=\"alignnone size-full wp-image-42715\">\u003c/a>\u003cbr>\n\u003cem>Rolling Out Crackers\u003c/em>\u003c/p>\n\u003cp>One such simple, delightful recipe are the homemade crackers. Now I should preface this by saying I eat crackers often at home in the late afternoon. I have a weakness for Triscuits, but I'm really not too discerning. A good cheese cracker or rye cracker does the trick, too. So when I came across the recipe for Wheat Crackers in \u003cem>The Homemade Pantry\u003c/em>, I knew I had to make them. And after making them and discovering how simple and delicious they are, I knew I had to share them with you. These crackers contain millet and flax seed. They're made with olive oil and two different kinds of flour, are super simple to roll out, and are infinitely adaptable with any kind of herbs you'd like to add, grated cheeses or ground nuts. Also: they're way, way better than a store-bought cracker and cheaper to make. While I think the homemade butter is next on my list, the crackers were a good place to start. They make the kitchen smell toasty and inviting, and yield a week's worth of 4 p.m. snacks. All good things. \u003c/p>\n\u003cp>Before we get to snacks and homemade crackers, I took a moment to ask Alana a few questions about the process of writing the book and coming up with the recipes. Here's what she had to say:\u003c/p>\n\u003cp>\u003cstrong>1. Can you describe what a typical day was like in writing the cookbook?\u003c/strong>\u003cbr>\nThe book really did come straight out of our kitchen as it is on any given day. So a typical day involved all of the craziness in any other day of living and working and feeding a family, plus a whole lot of recipe testing and writing. There were days when I would start right after Joey and the girls left for school -- cooking, sitting down on the couch to write, then going back to cook. Then I'd take a break and maybe cobble together some dinner, and then I'd work deep into the night. It was great work, but all-encompassing. And my family was very, very patient. There was a fair amount of pizza (not homemade) for dinner because I would have spent the whole day trying to figure out the best way to fill a homemade twinkie. The irony did not escape me that I was so busy writing about food at home, that I didn't have time to actually make food at home! It was a huge day when that manuscript was finished.\u003cbr>\n\u003cstrong>\u003cbr>\n2. What's been the biggest surprise or challenge you faced in the process of writing and promoting the book?\u003c/strong>\u003cbr>\nI found that a first book is a lot like a first child-- everything is a surprise! I think that because working on the headnotes of this particular book was a lot like writing a memoir of sorts; I was unprepared for how emotional the process of actually writing those headnotes would be...I've never been so immersed in the process of writing. The process of promoting the book has been a challenge, I think because I'm not always a natural saleswoman. But there's been this wonderful aspect to it-- I've gotten emails from people all over the country who are so excited to make their own staples at home. I love these emails! They tell me what they've made, and how their families react (always positively, so far!). It's just so great to feel like I get to hang out with so many people in their kitchens. It really does feel like an honor.\u003c/p>\n\u003cp>\u003cstrong>3. What are your favorite recipes in the book--the ones you make over and over again? And why?\u003c/strong>\u003cbr>\nThere are several recipes in the book that are mainstays of our weekly diet. I wrote the book because I felt like it was a book I needed to have on my own shelf, and sure enough, I cook from it all the time. My favorites are granola, car snacks (each family member has their favorite), yogurt, ricotta, butter, and crackers. I also have a sweet spot in my heart for the graham cracker recipe. I had such a specific taste and crunch level in my head for that one, and I feel pretty great that I found the right combination of elements. \u003c/p>\n\u003cp>\u003cstrong>4. What do your girls think about seeing their faces in print?\u003c/strong>\u003cbr>\nThey've been so great about all of this--mostly I think because they've had some ownership over the process. They really think of this as their book, and I agree. Jennifer May, the photographer who shot the book, became part of our family over the course of that year. The girls loved her, and they got to see the photos at every step in the process. They like to show their friends the book, and each of the girls have their favorite photos. I've tried to be really sensitive throughout the process though. Just recently Sadie (who is now nine) has put limits on how much of her life is shared online or in print. She has requested that I ask her permission if I plan to share a photo of her or a story that concerns her on the blog. Especially now that she's started cooking and coming into the kitchen as her own person with her own tastes and style, I think it's great that she's decided to draw that boundary. I can see that as they get older, it will be more of a partnership when I want to write about them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-111.jpg\" alt=\"Free-Form Square Crackers\" title=\"Free-Form Square Crackers\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42716\">\u003c/a>\u003cbr>\n\u003cem>Choose Your Shape: Little Free-Form Square Crackers\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nWheat Crackers\u003c/strong>\u003cbr>\nFrom:\u003ca href=\"http://www.amazon.com/The-Homemade-Pantry-Buying-Making/dp/030788726X\"> The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making \u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes: 50-60 small crackers or 20 large crackers\u003c/em>\u003c/p>\n\u003cp>1 cup (5 ounces) all-purpose flour, plus additional for the counter\u003cbr>\n1 cup (4.75 ounces) spelt flour or whole wheat flour (4.5 ounces)\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n1/3 cup whole, uncooked millet\u003cbr>\n1/3 cup ground flax seeds\u003cbr>\n1/2 teaspoon kosher salt, plus additional for sprinkling\u003cbr>\nOptional: 5 medium garlic cloves, minced, and 1 tablespoon fresh rosemary\u003cbr>\n1/2 cup plus 2 tablespoons olive oil\u003cbr>\nFreshly ground pepper\u003c/p>\n\u003cp>1. Preheat the oven to 350 F. In a medium bowl, combine the two flours, baking powder, millet, flax, salt, and garlic and rosemary, if using. Add the olive oil and combine with a fork. Slowly add 1/2 cup water, mixing with your hands as you go. Continue to add more water (up to 1/4 cup additional water) to the dough until it holds together. Knead the dough with your hands in the bowl for 2 minutes until it is smooth and very workable.\u003c/p>\n\u003cp>2. Turn out the dough onto a floured surface, press into a flat disc, and roll with a rolling pin until the dough is 1/8 to 1/4 inch thick. For square crackers, use a pizza wheel or sharp knife and cut the dough into 2-inch squares. For round crackers, use a 2-inch biscuit cutter. Any leftover dough can be rerolled for more crackers. \u003c/p>\n\u003cp>3. With a spatula, transfer the cut dough to ungreased cooking sheets and sprinkle each cracker with salt and pepper. Bake for 20-22 minutes, switching the position of the sheets and rotating them midway through, until the crackers are hard to the touch. Transfer to a wire rack. \u003c/p>\n\u003cp>\u003cem>Storage: Room temperature, covered, 7 days; Freezer: Freezer-safe container or bag, 3 months. \u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nRecipe reprinted with permission from Random House, Inc.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/The-Homemade-Pantry-Buying-Making/dp/030788726X\">The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making \u003c/a>\u003cbr>\n\u003cstrong>Read Alana Chernila's Blog:\u003c/strong>\u003ca href=\"http://www.eatingfromthegroundup.com/\"> Eating From the Ground Up\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon shares her thoughts on Alana Chernila's new book, The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making. And Alana agreed to share her recipe for Wheat Crackers with Bay Area Bites, and chats with us about the process of writing the book. ","status":"publish","parent":0,"modified":1339119656,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":2134},"headData":{"title":"The Homemade Pantry by Alana Chernila: Review and Recipe for Homemade Wheat Crackers | KQED","description":"Megan Gordon shares her thoughts on Alana Chernila's new book, The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making. And Alana agreed to share her recipe for Wheat Crackers with Bay Area Bites, and chats with us about the process of writing the book. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Homemade Pantry by Alana Chernila: Review and Recipe for Homemade Wheat Crackers","datePublished":"2012-06-08T15:00:16.000Z","dateModified":"2012-06-08T01:40:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"42712 http://blogs.kqed.org/bayareabites/?p=42712","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/08/the-homemade-pantry-by-alana-chernila-review-and-recipe-for-homemade-wheat-crackers/","disqusTitle":"The Homemade Pantry by Alana Chernila: Review and Recipe for Homemade Wheat Crackers","path":"/bayareabites/42712/the-homemade-pantry-by-alana-chernila-review-and-recipe-for-homemade-wheat-crackers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_0283.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_0283.jpg\" alt=\"The Homemade Pantry\" title=\"The Homemade Pantry\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42721\">\u003c/a>\u003c/p>\n\u003cp>In the introduction to her book, \u003ca href=\"http://www.amazon.com/The-Homemade-Pantry-Buying-Making/dp/030788726X\">The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making\u003c/a>, Alana Chernila says, “This is my kitchen. Come on in, but be prepared—it might not be quite what you expect.” Which begs the question, of course, what \u003cem>do\u003c/em> we expect? A lot of DIY-type books of this sort can be a little preachy, taking themselves quite seriously and explaining why it is so important that we start making staples at home. That doesn't happen here. What we \u003cem>do\u003c/em> find is the real-life kitchen of a mother and a writer with two young girls who aims to make many staples at home rather than buying them at the store. This is a genuine book of a busy mom cooking for her family, juggling, navigating, and balancing all that comes with those two endeavors. It's also a likeable and charming book, regardless of your station in life. Mother or not, home cook or not: everyone will find something useful here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-109.jpg\" alt=\"Homemade Crackers\" title=\"Homemade Crackers\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42713\">\u003c/a>\u003c/p>\n\u003cp>Chernila starts off her discussion of the recipes and her approach to food by listing the reasons why she makes a great deal of the food her family eats at home:\u003c/p>\n\u003cul>\n\u003cli>Food made at home is better for you.\u003c/li>\n\u003cli>Food made at home tastes better.\u003c/li>\n\u003cli>Food made at home usually costs less.\u003c/li>\n\u003cli>Food made at home eliminates unnecessary packaging.\u003c/li>\n\u003cli>Food made at home will change the way you think about food.\u003c/li>\n\u003c/ul>\n\u003cp>\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>In short, it's better for us and our health and also better for the planet. Of all the reasons though, I love the last one, the one that insists you'll start thinking differently about food. I think this is true anytime you step into the kitchen to prepare a recipe. You're taking the care to feed yourself and your family, to try a new recipe or technique, or simply to chop herbs and wash greens for the week's lunches. It's all about intention and setting aside a little chunk of time to prioritize the way we feed ourselves. In this sense, the book stays close to home, with stories about raising daughters, Chernila's relationship with her husband, and life on the farm. Chernila discusses how she came to certain recipes, why she likes them, and walks you through more difficult tasks and techniques. While she stays close to home, there is a hint of a broader, more global discussion: \u003c/p>\n\u003cblockquote>\u003cp>“If we are to become people who make butter, we might have to shift the way we see ourselves a bit. We might have to get into the adventurous spirit and unearth our own curiosity about where our food comes from.” \u003c/p>\u003c/blockquote>\n\u003cp>So yes, it's fun to make ketchup at home. But beyond fun: it's important, too, because we know where exactly the tomatoes came from and what they looked like when they were picked. We were there when it was made -- heck, we made it--and it's got to taste better for it. \u003c/p>\n\u003cp>Now as with anything, there has to be a balance. It's not likely that most of us have the time (or energy) to make all of our own condiments, bread, pasta noodles, ice cream, butter, and yogurt. Even Chernila says that any given week looks different. Some weeks she'll have a rockstar few days of tackling lots of pantry staples and getting homemade dinners on the table. Other weeks, it'll be all she can do to make a homemade batch of granola and granola bars for the girls to eat on the ride home from school. Such is life. For all of us, I think. And I like Chernila's honesty about this; it makes the book and her approach to cooking seem much more inviting and exciting rather than overwhelming and discouraging. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-100.jpg\" alt=\"Making Homemade Crackers\" title=\"Making Homemade Crackers\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42714\">\u003c/a>\u003cbr>\n\u003cem>Mixing the Cracker Dough: As Easy as a Flip of a Fork (or Hand)\u003c/em>\u003c/p>\n\u003cp>Flipping through the cookbook, numerous recipes stick out as things I can't wait to try. There is the homemade ricotta, Car Snacks (different nutty bars for the ride home from school), homemade ketchup & mustard, veggie burgers, hamburger buns, graham crackers, easiest chocolates, fruit roll-ups, toaster pastries, and chocolate sandwich cookies. Where to begin? The thing that strikes me about the recipes is the overall simplicity here. You’ll see a recipe for Ravioli, not Stinging Nettle and Aged Gouda Ravioli. Just ravioli. Sometimes after reading a batch of the newest food magazines, the ways in which people try to reinvent very good, basic foods to make them more marketable, new, and interesting can become tiresome. That won’t happen here. You’ll find recipes for applesauce, lasagne, and oatmeal. That’s not to say this is a boring book or that these recipes are all intuitive -- they’re not in the least. But they’re also not trying to be something they’re not.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-103.jpg\" alt=\"Rolling Out Crackers\" title=\"Rolling Out Crackers\" width=\"540\" height=\"360\" class=\"alignnone size-full wp-image-42715\">\u003c/a>\u003cbr>\n\u003cem>Rolling Out Crackers\u003c/em>\u003c/p>\n\u003cp>One such simple, delightful recipe are the homemade crackers. Now I should preface this by saying I eat crackers often at home in the late afternoon. I have a weakness for Triscuits, but I'm really not too discerning. A good cheese cracker or rye cracker does the trick, too. So when I came across the recipe for Wheat Crackers in \u003cem>The Homemade Pantry\u003c/em>, I knew I had to make them. And after making them and discovering how simple and delicious they are, I knew I had to share them with you. These crackers contain millet and flax seed. They're made with olive oil and two different kinds of flour, are super simple to roll out, and are infinitely adaptable with any kind of herbs you'd like to add, grated cheeses or ground nuts. Also: they're way, way better than a store-bought cracker and cheaper to make. While I think the homemade butter is next on my list, the crackers were a good place to start. They make the kitchen smell toasty and inviting, and yield a week's worth of 4 p.m. snacks. All good things. \u003c/p>\n\u003cp>Before we get to snacks and homemade crackers, I took a moment to ask Alana a few questions about the process of writing the book and coming up with the recipes. Here's what she had to say:\u003c/p>\n\u003cp>\u003cstrong>1. Can you describe what a typical day was like in writing the cookbook?\u003c/strong>\u003cbr>\nThe book really did come straight out of our kitchen as it is on any given day. So a typical day involved all of the craziness in any other day of living and working and feeding a family, plus a whole lot of recipe testing and writing. There were days when I would start right after Joey and the girls left for school -- cooking, sitting down on the couch to write, then going back to cook. Then I'd take a break and maybe cobble together some dinner, and then I'd work deep into the night. It was great work, but all-encompassing. And my family was very, very patient. There was a fair amount of pizza (not homemade) for dinner because I would have spent the whole day trying to figure out the best way to fill a homemade twinkie. The irony did not escape me that I was so busy writing about food at home, that I didn't have time to actually make food at home! It was a huge day when that manuscript was finished.\u003cbr>\n\u003cstrong>\u003cbr>\n2. What's been the biggest surprise or challenge you faced in the process of writing and promoting the book?\u003c/strong>\u003cbr>\nI found that a first book is a lot like a first child-- everything is a surprise! I think that because working on the headnotes of this particular book was a lot like writing a memoir of sorts; I was unprepared for how emotional the process of actually writing those headnotes would be...I've never been so immersed in the process of writing. The process of promoting the book has been a challenge, I think because I'm not always a natural saleswoman. But there's been this wonderful aspect to it-- I've gotten emails from people all over the country who are so excited to make their own staples at home. I love these emails! They tell me what they've made, and how their families react (always positively, so far!). It's just so great to feel like I get to hang out with so many people in their kitchens. It really does feel like an honor.\u003c/p>\n\u003cp>\u003cstrong>3. What are your favorite recipes in the book--the ones you make over and over again? And why?\u003c/strong>\u003cbr>\nThere are several recipes in the book that are mainstays of our weekly diet. I wrote the book because I felt like it was a book I needed to have on my own shelf, and sure enough, I cook from it all the time. My favorites are granola, car snacks (each family member has their favorite), yogurt, ricotta, butter, and crackers. I also have a sweet spot in my heart for the graham cracker recipe. I had such a specific taste and crunch level in my head for that one, and I feel pretty great that I found the right combination of elements. \u003c/p>\n\u003cp>\u003cstrong>4. What do your girls think about seeing their faces in print?\u003c/strong>\u003cbr>\nThey've been so great about all of this--mostly I think because they've had some ownership over the process. They really think of this as their book, and I agree. Jennifer May, the photographer who shot the book, became part of our family over the course of that year. The girls loved her, and they got to see the photos at every step in the process. They like to show their friends the book, and each of the girls have their favorite photos. I've tried to be really sensitive throughout the process though. Just recently Sadie (who is now nine) has put limits on how much of her life is shared online or in print. She has requested that I ask her permission if I plan to share a photo of her or a story that concerns her on the blog. Especially now that she's started cooking and coming into the kitchen as her own person with her own tastes and style, I think it's great that she's decided to draw that boundary. I can see that as they get older, it will be more of a partnership when I want to write about them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-111.jpg\" alt=\"Free-Form Square Crackers\" title=\"Free-Form Square Crackers\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42716\">\u003c/a>\u003cbr>\n\u003cem>Choose Your Shape: Little Free-Form Square Crackers\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nWheat Crackers\u003c/strong>\u003cbr>\nFrom:\u003ca href=\"http://www.amazon.com/The-Homemade-Pantry-Buying-Making/dp/030788726X\"> The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making \u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes: 50-60 small crackers or 20 large crackers\u003c/em>\u003c/p>\n\u003cp>1 cup (5 ounces) all-purpose flour, plus additional for the counter\u003cbr>\n1 cup (4.75 ounces) spelt flour or whole wheat flour (4.5 ounces)\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n1/3 cup whole, uncooked millet\u003cbr>\n1/3 cup ground flax seeds\u003cbr>\n1/2 teaspoon kosher salt, plus additional for sprinkling\u003cbr>\nOptional: 5 medium garlic cloves, minced, and 1 tablespoon fresh rosemary\u003cbr>\n1/2 cup plus 2 tablespoons olive oil\u003cbr>\nFreshly ground pepper\u003c/p>\n\u003cp>1. Preheat the oven to 350 F. In a medium bowl, combine the two flours, baking powder, millet, flax, salt, and garlic and rosemary, if using. Add the olive oil and combine with a fork. Slowly add 1/2 cup water, mixing with your hands as you go. Continue to add more water (up to 1/4 cup additional water) to the dough until it holds together. Knead the dough with your hands in the bowl for 2 minutes until it is smooth and very workable.\u003c/p>\n\u003cp>2. Turn out the dough onto a floured surface, press into a flat disc, and roll with a rolling pin until the dough is 1/8 to 1/4 inch thick. For square crackers, use a pizza wheel or sharp knife and cut the dough into 2-inch squares. For round crackers, use a 2-inch biscuit cutter. Any leftover dough can be rerolled for more crackers. \u003c/p>\n\u003cp>3. With a spatula, transfer the cut dough to ungreased cooking sheets and sprinkle each cracker with salt and pepper. Bake for 20-22 minutes, switching the position of the sheets and rotating them midway through, until the crackers are hard to the touch. Transfer to a wire rack. \u003c/p>\n\u003cp>\u003cem>Storage: Room temperature, covered, 7 days; Freezer: Freezer-safe container or bag, 3 months. \u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nRecipe reprinted with permission from Random House, Inc.\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>\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/The-Homemade-Pantry-Buying-Making/dp/030788726X\">The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making \u003c/a>\u003cbr>\n\u003cstrong>Read Alana Chernila's Blog:\u003c/strong>\u003ca href=\"http://www.eatingfromthegroundup.com/\"> Eating From the Ground Up\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42712/the-homemade-pantry-by-alana-chernila-review-and-recipe-for-homemade-wheat-crackers","authors":["5072"],"categories":["bayareabites_1516","bayareabites_2254","bayareabites_588","bayareabites_2638","bayareabites_12","bayareabites_10"],"tags":["bayareabites_253","bayareabites_112","bayareabites_3688","bayareabites_987","bayareabites_472","bayareabites_9162"],"featImg":"bayareabites_42713","label":"bayareabites"},"bayareabites_36020":{"type":"posts","id":"bayareabites_36020","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36020","score":null,"sort":[1322582735000]},"guestAuthors":[],"slug":"a-cooks-manifesto-ruhlmans-twenty-cookbook","title":"A Cook's Manifesto: Ruhlman's Twenty Cookbook","publishDate":1322582735,"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/Screen-Shot-2011-11-28-at-11.38.44-PM-e1322552363207.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Screen-Shot-2011-11-28-at-11.38.44-PM-e1322552363207.png\" alt=\"ruhlman twenty\" title=\"ruhlman twenty\" width=\"553\" height=\"345\" class=\"alignnone size-full wp-image-36027\">\u003c/a>\u003c/p>\n\u003cp>Michael Ruhlman -- you've heard \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/28/baking-bread-in-the-digital-era-with-michael-ruhlman/\">his name before\u003c/a> -- is in love with numbers. His previous book, \u003ca href=\"http://books.google.com/books/about/Ratio.html?id=zGaRpi4YdIQC\">\u003cem>Ratio\u003c/em>\u003c/a>, focused less on hard-and-fast recipes and more on the proportions of ingredients to one another. \u003c/p>\n\u003cp>With his latest book, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/american/ruhlman-s-twenty.html\">Ruhlman's Twenty\u003c/a>, he zeroes in on twenty culinary techniques and ingredients over the course of 100 recipes. While I haven't read his first instructional cookbook \"\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743299787/ref=nosim/ruhlmancom\">The Elements of Cooking\u003c/a>,\" his new work seems to be a more expansive, visually-rich book filled with glossy photos taken by his photographer wife, Donna Turner Ruhlman. \u003c/p>\n\u003cp>\u003ciframe width=\"420\" height=\"315\" src=\"http://www.youtube.com/embed/y6WMzgL3qDc\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>From salt to water, roast to braise, Michael gives a thorough run down of methods and terms before launching into the recipes. There's nothing in the book that the average home cook couldn't successfully attempt with a modest amount of effort, and \"Ruhlman's Twenty\" seems geared more for the beginner cook who'd like to add more sparkle to old favorites. The recipes are a collection of comfort food standards, from \"Perfect Meat Loaf with Chipotle Ketchup,\" \"Pulled Pork with Eastern North Carolina Barbecue Sauce,\" \"Mac and Cheese with Soubise\" and \"Rosemary-Brined Buttermilk Fried Chicken\" to basic fare such as \"Scrambled Eggs with Goat Cheese and Chives\" and \"Tomato Sauce.\" There's nothing too complicated or exotic within its pages, and it would be a good addition to the bookshelf for any aspiring foodie looking to step up their culinary game. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Under \"Soup: The Easiest Meal\" -- because he agrees with former Gourmet editor Ruth Reichl's assertion that, \"You know what they say, if you've got chicken stock, you've got a meal.\" -- he includes a recipe for \"Sweet Bell Pepper Soup\" that includes just four ingredients. \u003c/p>\n\u003cp>\u003cstrong>Sweet Bell Pepper Soup \u003c/strong>\u003cbr>\nServes 5\u003c/p>\n\u003cp>1 pound / 455 grams red, orange, and/or yellow bell peppers / capsicums, seeded and cut into 2-inch/5-centimeter pieces\u003cbr>\n1 cup / 240 milliliters heavy / double cream\u003cbr>\nKosher salt\u003cbr>\nLemon juice\u003c/p>\n\u003cp>Combine the vegetables and cream in a saucepan and bring the cream to a simmer over high heat. Reduce the heat to low and cook the vegetables until tender, about 5 minutes. Puree, adding a three-finger pinch of salt and leaving the blender cap off and covering the the blender with a kitchen towel until the contents are thoroughly pureed, about 2 minutes. Taste and add more salt if needed. Add a squeeze of lemon. Pass the soup through a fine-mesh strainer into a clean pan or bowl. Taste again for seasoning and adjust if neceessary. Serve 1/2-cup/60 milliter portions. \u003c/p>\n\u003cp>Ruhlman says, \"The same method works with nearly any vegetable, but the best choices are nongreen vegetables such as root vegetables, fennel, cauliflower, and mushrooms.\"\u003c/p>\n\u003cp>If you'd like to meet the author in person, Michael will be appearing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> this Wednesday, November 30, from 6-7 PM. A celebratory dinner at Incanto will follow afterwards, and he'll be present to sign copies for guests. The dinner is standard seating, so \u003ca href=\"http://incanto.biz/information/book-online/\">reservations can be made online\u003c/a> or by phone at 415-641-4500.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"420\" height=\"315\" src=\"http://www.youtube.com/embed/IGk1AiZwFD0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"From salt to water, roast to braise, Michael Ruhlman gives a thorough run down of basic culinary techniques and ingredients in his book, \"Ruhlman's Twenty.\" ","status":"publish","parent":0,"modified":1322582779,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/y6WMzgL3qDc","http://www.youtube.com/embed/IGk1AiZwFD0"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":516},"headData":{"title":"A Cook's Manifesto: Ruhlman's Twenty Cookbook | KQED","description":"From salt to water, roast to braise, Michael Ruhlman gives a thorough run down of basic culinary techniques and ingredients in his book, "Ruhlman's Twenty." ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Cook's Manifesto: Ruhlman's Twenty Cookbook","datePublished":"2011-11-29T16:05:35.000Z","dateModified":"2011-11-29T16:06:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"36020 http://blogs.kqed.org/bayareabites/?p=36020","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/11/29/a-cooks-manifesto-ruhlmans-twenty-cookbook/","disqusTitle":"A Cook's Manifesto: Ruhlman's Twenty Cookbook","path":"/bayareabites/36020/a-cooks-manifesto-ruhlmans-twenty-cookbook","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/Screen-Shot-2011-11-28-at-11.38.44-PM-e1322552363207.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Screen-Shot-2011-11-28-at-11.38.44-PM-e1322552363207.png\" alt=\"ruhlman twenty\" title=\"ruhlman twenty\" width=\"553\" height=\"345\" class=\"alignnone size-full wp-image-36027\">\u003c/a>\u003c/p>\n\u003cp>Michael Ruhlman -- you've heard \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/28/baking-bread-in-the-digital-era-with-michael-ruhlman/\">his name before\u003c/a> -- is in love with numbers. His previous book, \u003ca href=\"http://books.google.com/books/about/Ratio.html?id=zGaRpi4YdIQC\">\u003cem>Ratio\u003c/em>\u003c/a>, focused less on hard-and-fast recipes and more on the proportions of ingredients to one another. \u003c/p>\n\u003cp>With his latest book, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/american/ruhlman-s-twenty.html\">Ruhlman's Twenty\u003c/a>, he zeroes in on twenty culinary techniques and ingredients over the course of 100 recipes. While I haven't read his first instructional cookbook \"\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743299787/ref=nosim/ruhlmancom\">The Elements of Cooking\u003c/a>,\" his new work seems to be a more expansive, visually-rich book filled with glossy photos taken by his photographer wife, Donna Turner Ruhlman. \u003c/p>\n\u003cp>\u003ciframe width=\"420\" height=\"315\" src=\"http://www.youtube.com/embed/y6WMzgL3qDc\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>From salt to water, roast to braise, Michael gives a thorough run down of methods and terms before launching into the recipes. There's nothing in the book that the average home cook couldn't successfully attempt with a modest amount of effort, and \"Ruhlman's Twenty\" seems geared more for the beginner cook who'd like to add more sparkle to old favorites. The recipes are a collection of comfort food standards, from \"Perfect Meat Loaf with Chipotle Ketchup,\" \"Pulled Pork with Eastern North Carolina Barbecue Sauce,\" \"Mac and Cheese with Soubise\" and \"Rosemary-Brined Buttermilk Fried Chicken\" to basic fare such as \"Scrambled Eggs with Goat Cheese and Chives\" and \"Tomato Sauce.\" There's nothing too complicated or exotic within its pages, and it would be a good addition to the bookshelf for any aspiring foodie looking to step up their culinary game. \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>Under \"Soup: The Easiest Meal\" -- because he agrees with former Gourmet editor Ruth Reichl's assertion that, \"You know what they say, if you've got chicken stock, you've got a meal.\" -- he includes a recipe for \"Sweet Bell Pepper Soup\" that includes just four ingredients. \u003c/p>\n\u003cp>\u003cstrong>Sweet Bell Pepper Soup \u003c/strong>\u003cbr>\nServes 5\u003c/p>\n\u003cp>1 pound / 455 grams red, orange, and/or yellow bell peppers / capsicums, seeded and cut into 2-inch/5-centimeter pieces\u003cbr>\n1 cup / 240 milliliters heavy / double cream\u003cbr>\nKosher salt\u003cbr>\nLemon juice\u003c/p>\n\u003cp>Combine the vegetables and cream in a saucepan and bring the cream to a simmer over high heat. Reduce the heat to low and cook the vegetables until tender, about 5 minutes. Puree, adding a three-finger pinch of salt and leaving the blender cap off and covering the the blender with a kitchen towel until the contents are thoroughly pureed, about 2 minutes. Taste and add more salt if needed. Add a squeeze of lemon. Pass the soup through a fine-mesh strainer into a clean pan or bowl. Taste again for seasoning and adjust if neceessary. Serve 1/2-cup/60 milliter portions. \u003c/p>\n\u003cp>Ruhlman says, \"The same method works with nearly any vegetable, but the best choices are nongreen vegetables such as root vegetables, fennel, cauliflower, and mushrooms.\"\u003c/p>\n\u003cp>If you'd like to meet the author in person, Michael will be appearing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> this Wednesday, November 30, from 6-7 PM. A celebratory dinner at Incanto will follow afterwards, and he'll be present to sign copies for guests. The dinner is standard seating, so \u003ca href=\"http://incanto.biz/information/book-online/\">reservations can be made online\u003c/a> or by phone at 415-641-4500.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"420\" height=\"315\" src=\"http://www.youtube.com/embed/IGk1AiZwFD0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36020/a-cooks-manifesto-ruhlmans-twenty-cookbook","authors":["2100"],"categories":["bayareabites_752","bayareabites_63","bayareabites_588","bayareabites_2695","bayareabites_50","bayareabites_12"],"tags":["bayareabites_112","bayareabites_9086","bayareabites_9085","bayareabites_9950","bayareabites_9948","bayareabites_9949"],"featImg":"bayareabites_36027","label":"bayareabites"},"bayareabites_35137":{"type":"posts","id":"bayareabites_35137","meta":{"index":"posts_1591205157","site":"bayareabites","id":"35137","score":null,"sort":[1320862649000]},"guestAuthors":[],"slug":"ryan-farrs-bible-for-whole-beast-butchery","title":"Ryan Farr's Bible For Whole Beast Butchery","publishDate":1320862649,"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/book.cover_.web_.02-e1320824125371.jpg\">\u003cimg class=\"alignnone size-full wp-image-35221\" title=\"whole beast butchery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/book.cover_.web_.02-e1320824125371.jpg\" alt=\"whole beast butchery\" width=\"550\" height=\"329\">\u003c/a>\u003c/p>\n\u003cp>There's a new family member in \u003ca href=\"http://www.4505meats.com\">4505 Meats'\u003c/a> \"Swine So Fine Product Line\" making its debut this month. Aside from their \u003ca href=\"http://www.4505meats.com/chicharrones/\">transcendental chicharrones\u003c/a> (pillowy clouds of fried pork skin that melts in your mouth), \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000027\">turduckens\u003c/a>, \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000003\">spiritual t-shirts\u003c/a>, \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000002\">letterpress posters\u003c/a>, and the masterminds behind the \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000019\">best burger in the Bay Area\u003c/a> (if not the country, aside from \u003ca href=\"http://www.peterluger.com/\">Peter Luger\u003c/a>'s in Brooklyn), they're releasing their visually stunning, prodigious tome of meat wisdom: \u003ca href=\"http://us2.campaign-archive2.com/?u=07f9e1374f8ec02650ee8bd75&id=e6bba17636\">Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb and Pork\u003c/a>.\u003c/p>\n\u003cp>I've been an ardent fan of chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr\u003c/a> since my fellow KQED colleague and I attended a panel discussion \u003ca href=\"http://science.kqed.org/quest/2009/03/06/from-snout-to-tail/\">UC Berkeley\u003c/a> titled, \"The Art of the Butcher.\" We watched in awe as he proceeded to expertly break down an entire side of a pig in front of the audience. (And later on, when hunting for a caterer to roast a whole pig at my wedding, I knew who to call. Ryan and his talented crew prepared this amazing \u003ca href=\"http://www.flickr.com/photos/plattyjo/4025217614/in/photostream\">porchetta\u003c/a> for our picnic reception several years ago.) Since then, I've also seen him work his magic at various \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/26/will-wait-for-good-food-eat-real-festival-2011/\">street food festivals\u003c/a> and his \u003ca href=\"http://www.4505meats.com/eat/lunch/index.html\">weekly lunch gig\u003c/a> at the Ferry Building.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/26/will-wait-for-good-food-eat-real-festival-2011/\">\u003cimg class=\"alignnone size-full wp-image-35254\" title=\"Ryan Farr 4505 Meats at Eat Real Fest 2011. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/ryan-farr-4505-560.jpg\" alt=\"Ryan Farr 4505 Meats at Eat Real Fest 2011. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Ryan Farr holding his book \"Whole Beast Butchery\" at Eat Real Fest 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>With the release of \"Whole Beast Butchery,\" he's adding author to his list of talents. Ryan teaches butcher and sausage-making \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000012\">classes\u003c/a>, but as they're sold out for the rest of the year -- this is the next best thing. This hefty book is beautifully illustrated with color photographs by Ed Anderson that comprehensively depicts the labor-intensive process of cutting up whole slabs of beef, lamb and pork. This short video from \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a> gives a great overview of what you'll find inside.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=9hLrqQ8_xns]\u003c/p>\n\u003cp>\u003cem>Whole Beast Butchery\u003c/em> starts off with an introduction that outlines why there's an increased interest in taking this ambitious culinary step.\u003c/p>\n\u003cblockquote>\u003cp>\"Home butchering is the next logical step for those who raise their own vegetables and chickens, preserve the bounty of the land and field of off-season meals, and care deeply about what they feed themselves and their families. When you decide to butcher a whole animal or a part of one by yourself, as I hope you will, you are almost always going to be buying that animal locally. By doing so, you are supporting a local business as well as your community.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ryan then outlines the basic tools you'll need to get started: a hatchet, an array of knives, bone saw, hooks and other accoutrements to break down an animal. But the best advice he gives is to plan ahead -- partner with other families to share the labor and costs of a whole animal, and decide ahead of time how you want to butcher the meat.\u003c/p>\n\u003cblockquote>\u003cp>\"You will need to understand all the different options in order to make the best decision based on your needs. Not every cut of meat with which you are familiar can physically come from the same animal...If you want tenderloin medallions or filet mignon, you won't be able to cut porterhouse or T-bones from the same side of the animal.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ryan also advises to follow \"whole-animal utilization,\" which is \"not just about using all the parts of the animal -- including the offal, the lesser-known cuts and organs -- it's also about making sure there are no scraps left behind, which is also a great way to get the most value from your whole animals. Use the best scraps to make sausage and other scraps to make stock. Then poach your sausage in the stock. Then reduce the stock and make a sauce.\"\u003c/p>\n\u003cp>There's loads of recipes in the book how to prepare your cuts of meat once you're done butchering (or if you're just interested in cooking), from spice-cured beef brisket with curry to crispy pork shoulder with shank. Here's one for smoked pork sirloin if you want to prepare yourself a decadent breakfast.\u003c/p>\n\u003cp>\u003cstrong>Smoked Pork Sirloin\u003c/strong>\u003cbr>\nServes 4\u003c/p>\n\u003cp>Master Brine, completely cold - 8.5 cups (67 oz, 1900 g, 28.7%)\u003c/p>\n\u003cp>Boneless pork sirloin or cowboy \"ham\" steak - 1 whole (27 oz, 766 g, 71.3%)\u003c/p>\n\u003cp>Rendered pork fat for cooking (optional) as needed\u003c/p>\n\u003cp>1. In a nonreactive container, brine the sirloin, fully submerged, in your refrigerator for 24 hours. Rinse well under cold water.\u003c/p>\n\u003cp>2. Prepare a smoker with about 2 cups / 8 ounces of apple or hickory wood chips. Insert a probe thermometer into the center of the sirloin and smoke the meat, ideally at about 230°F / 110°C, until the internal temperature at the center reaches 150°F / 65°C. (The smoke will peter out after a while; don't add more chips, or the meat will be too smoky.\u003c/p>\n\u003cp>3. Let the meat cool, the refrigerate until ready to serve. Cut into thick slices and fry until crispy and golden, adding a little rendered pork fat to the pan, if you like. Enjoy for breakfast (or anytime of day).\u003c/p>\n\u003cp>\u003cstrong>Master Brine\u003c/strong>\u003c/p>\n\u003cp>Yield: 4.73 liters / 1 gallon and 1 quart\u003c/p>\n\u003cp>This recipe is a starting point, but there are many possible variations. If you're not a fan of hot flavors, go ahead and omit the chiles. Always use a tall, narrow nonreactive container only just large enough to hold the protein, so the brine will go up as far up as possible. The brine must cover the protein completely, so scale the quantities here up or down as necessary.\u003c/p>\n\u003cp>Granulated sugar - 2 cups (13.6 oz/385 g / 6.5%)\u003c/p>\n\u003cp>Kosher salt - 2.5 cups (20.4 oz / 578 g / 12.7%)\u003c/p>\n\u003cp>Whole black peppercorns - 1/4 c (1.2 oz / 34 g / 0.7%)\u003c/p>\n\u003cp>Whole coriander seeds - 6 tbsp (0.8 oz / 24 g / 5%)\u003c/p>\n\u003cp>Dried bird's-eye chile or Thai chile - 3 small ( 6 oz / 17 g / 0.4%)\u003c/p>\n\u003cp>Water - 16 cups (123 oz / 3500 g / 77.1%)\u003c/p>\n\u003cp>Combine everything in a large pot and bring to a boil. Once the sugar and salt have dissolved, remove form the heat. Transfer to a tall nonreactive container that will fit in your refrigerator and let it sit uncovered to cool. When the brine is at room temperature, refrigerate until it is completely cold. Add the meat, and brine as directed.\u003c/p>\n\u003cp>\u003ca href=\"http://us2.campaign-archive2.com/?u=07f9e1374f8ec02650ee8bd75&id=e6bba17636\">Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork\u003c/a> by chef Ryan Farr and Birgit Binns. Photographs by Ed Anderson. Published by Chronicle Books.\u003c/p>\n\u003cp>\u003ca href=\"http://www.4505meats.com/\">\u003cstrong>4505 Meats\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>San Francisco Ferry Building\u003c/strong>\u003cbr>\n\u003cstrong>Saturday market:\u003c/strong> 8AM - 2PM\u003cbr>\n\u003cstrong>Thursday market:\u003c/strong> 10AM - 2PM\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/4505meats\">Facebook\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/4505_Meats\">@4505_Meats\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"There's a new family member in 4505 Meats' \"Swine So Fine Product Line\" making its debut this month: Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb and Pork.","status":"publish","parent":0,"modified":1550607113,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1119},"headData":{"title":"Ryan Farr's Bible For Whole Beast Butchery | KQED","description":"There's a new family member in 4505 Meats' "Swine So Fine Product Line" making its debut this month: Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb and Pork.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ryan Farr's Bible For Whole Beast Butchery","datePublished":"2011-11-09T18:17:29.000Z","dateModified":"2019-02-19T20:11:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"35137 http://blogs.kqed.org/bayareabites/?p=35137","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/","disqusTitle":"Ryan Farr's Bible For Whole Beast Butchery","path":"/bayareabites/35137/ryan-farrs-bible-for-whole-beast-butchery","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/book.cover_.web_.02-e1320824125371.jpg\">\u003cimg class=\"alignnone size-full wp-image-35221\" title=\"whole beast butchery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/book.cover_.web_.02-e1320824125371.jpg\" alt=\"whole beast butchery\" width=\"550\" height=\"329\">\u003c/a>\u003c/p>\n\u003cp>There's a new family member in \u003ca href=\"http://www.4505meats.com\">4505 Meats'\u003c/a> \"Swine So Fine Product Line\" making its debut this month. Aside from their \u003ca href=\"http://www.4505meats.com/chicharrones/\">transcendental chicharrones\u003c/a> (pillowy clouds of fried pork skin that melts in your mouth), \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000027\">turduckens\u003c/a>, \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000003\">spiritual t-shirts\u003c/a>, \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000002\">letterpress posters\u003c/a>, and the masterminds behind the \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000019\">best burger in the Bay Area\u003c/a> (if not the country, aside from \u003ca href=\"http://www.peterluger.com/\">Peter Luger\u003c/a>'s in Brooklyn), they're releasing their visually stunning, prodigious tome of meat wisdom: \u003ca href=\"http://us2.campaign-archive2.com/?u=07f9e1374f8ec02650ee8bd75&id=e6bba17636\">Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb and Pork\u003c/a>.\u003c/p>\n\u003cp>I've been an ardent fan of chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr\u003c/a> since my fellow KQED colleague and I attended a panel discussion \u003ca href=\"http://science.kqed.org/quest/2009/03/06/from-snout-to-tail/\">UC Berkeley\u003c/a> titled, \"The Art of the Butcher.\" We watched in awe as he proceeded to expertly break down an entire side of a pig in front of the audience. (And later on, when hunting for a caterer to roast a whole pig at my wedding, I knew who to call. Ryan and his talented crew prepared this amazing \u003ca href=\"http://www.flickr.com/photos/plattyjo/4025217614/in/photostream\">porchetta\u003c/a> for our picnic reception several years ago.) Since then, I've also seen him work his magic at various \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/26/will-wait-for-good-food-eat-real-festival-2011/\">street food festivals\u003c/a> and his \u003ca href=\"http://www.4505meats.com/eat/lunch/index.html\">weekly lunch gig\u003c/a> at the Ferry Building.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/26/will-wait-for-good-food-eat-real-festival-2011/\">\u003cimg class=\"alignnone size-full wp-image-35254\" title=\"Ryan Farr 4505 Meats at Eat Real Fest 2011. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/ryan-farr-4505-560.jpg\" alt=\"Ryan Farr 4505 Meats at Eat Real Fest 2011. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Ryan Farr holding his book \"Whole Beast Butchery\" at Eat Real Fest 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>With the release of \"Whole Beast Butchery,\" he's adding author to his list of talents. Ryan teaches butcher and sausage-making \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000012\">classes\u003c/a>, but as they're sold out for the rest of the year -- this is the next best thing. This hefty book is beautifully illustrated with color photographs by Ed Anderson that comprehensively depicts the labor-intensive process of cutting up whole slabs of beef, lamb and pork. This short video from \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a> gives a great overview of what you'll find inside.\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>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/9hLrqQ8_xns'\n title='//www.youtube.com/embed/9hLrqQ8_xns'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cem>Whole Beast Butchery\u003c/em> starts off with an introduction that outlines why there's an increased interest in taking this ambitious culinary step.\u003c/p>\n\u003cblockquote>\u003cp>\"Home butchering is the next logical step for those who raise their own vegetables and chickens, preserve the bounty of the land and field of off-season meals, and care deeply about what they feed themselves and their families. When you decide to butcher a whole animal or a part of one by yourself, as I hope you will, you are almost always going to be buying that animal locally. By doing so, you are supporting a local business as well as your community.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ryan then outlines the basic tools you'll need to get started: a hatchet, an array of knives, bone saw, hooks and other accoutrements to break down an animal. But the best advice he gives is to plan ahead -- partner with other families to share the labor and costs of a whole animal, and decide ahead of time how you want to butcher the meat.\u003c/p>\n\u003cblockquote>\u003cp>\"You will need to understand all the different options in order to make the best decision based on your needs. Not every cut of meat with which you are familiar can physically come from the same animal...If you want tenderloin medallions or filet mignon, you won't be able to cut porterhouse or T-bones from the same side of the animal.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ryan also advises to follow \"whole-animal utilization,\" which is \"not just about using all the parts of the animal -- including the offal, the lesser-known cuts and organs -- it's also about making sure there are no scraps left behind, which is also a great way to get the most value from your whole animals. Use the best scraps to make sausage and other scraps to make stock. Then poach your sausage in the stock. Then reduce the stock and make a sauce.\"\u003c/p>\n\u003cp>There's loads of recipes in the book how to prepare your cuts of meat once you're done butchering (or if you're just interested in cooking), from spice-cured beef brisket with curry to crispy pork shoulder with shank. Here's one for smoked pork sirloin if you want to prepare yourself a decadent breakfast.\u003c/p>\n\u003cp>\u003cstrong>Smoked Pork Sirloin\u003c/strong>\u003cbr>\nServes 4\u003c/p>\n\u003cp>Master Brine, completely cold - 8.5 cups (67 oz, 1900 g, 28.7%)\u003c/p>\n\u003cp>Boneless pork sirloin or cowboy \"ham\" steak - 1 whole (27 oz, 766 g, 71.3%)\u003c/p>\n\u003cp>Rendered pork fat for cooking (optional) as needed\u003c/p>\n\u003cp>1. In a nonreactive container, brine the sirloin, fully submerged, in your refrigerator for 24 hours. Rinse well under cold water.\u003c/p>\n\u003cp>2. Prepare a smoker with about 2 cups / 8 ounces of apple or hickory wood chips. Insert a probe thermometer into the center of the sirloin and smoke the meat, ideally at about 230°F / 110°C, until the internal temperature at the center reaches 150°F / 65°C. (The smoke will peter out after a while; don't add more chips, or the meat will be too smoky.\u003c/p>\n\u003cp>3. Let the meat cool, the refrigerate until ready to serve. Cut into thick slices and fry until crispy and golden, adding a little rendered pork fat to the pan, if you like. Enjoy for breakfast (or anytime of day).\u003c/p>\n\u003cp>\u003cstrong>Master Brine\u003c/strong>\u003c/p>\n\u003cp>Yield: 4.73 liters / 1 gallon and 1 quart\u003c/p>\n\u003cp>This recipe is a starting point, but there are many possible variations. If you're not a fan of hot flavors, go ahead and omit the chiles. Always use a tall, narrow nonreactive container only just large enough to hold the protein, so the brine will go up as far up as possible. The brine must cover the protein completely, so scale the quantities here up or down as necessary.\u003c/p>\n\u003cp>Granulated sugar - 2 cups (13.6 oz/385 g / 6.5%)\u003c/p>\n\u003cp>Kosher salt - 2.5 cups (20.4 oz / 578 g / 12.7%)\u003c/p>\n\u003cp>Whole black peppercorns - 1/4 c (1.2 oz / 34 g / 0.7%)\u003c/p>\n\u003cp>Whole coriander seeds - 6 tbsp (0.8 oz / 24 g / 5%)\u003c/p>\n\u003cp>Dried bird's-eye chile or Thai chile - 3 small ( 6 oz / 17 g / 0.4%)\u003c/p>\n\u003cp>Water - 16 cups (123 oz / 3500 g / 77.1%)\u003c/p>\n\u003cp>Combine everything in a large pot and bring to a boil. Once the sugar and salt have dissolved, remove form the heat. Transfer to a tall nonreactive container that will fit in your refrigerator and let it sit uncovered to cool. When the brine is at room temperature, refrigerate until it is completely cold. Add the meat, and brine as directed.\u003c/p>\n\u003cp>\u003ca href=\"http://us2.campaign-archive2.com/?u=07f9e1374f8ec02650ee8bd75&id=e6bba17636\">Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork\u003c/a> by chef Ryan Farr and Birgit Binns. Photographs by Ed Anderson. Published by Chronicle Books.\u003c/p>\n\u003cp>\u003ca href=\"http://www.4505meats.com/\">\u003cstrong>4505 Meats\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>San Francisco Ferry Building\u003c/strong>\u003cbr>\n\u003cstrong>Saturday market:\u003c/strong> 8AM - 2PM\u003cbr>\n\u003cstrong>Thursday market:\u003c/strong> 10AM - 2PM\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>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/4505meats\">Facebook\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/4505_Meats\">@4505_Meats\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/35137/ryan-farrs-bible-for-whole-beast-butchery","authors":["2100"],"categories":["bayareabites_109","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_2695","bayareabites_1875"],"tags":["bayareabites_2959","bayareabites_1596","bayareabites_112","bayareabites_13162","bayareabites_16292"],"featImg":"bayareabites_35221","label":"bayareabites"},"bayareabites_30775":{"type":"posts","id":"bayareabites_30775","meta":{"index":"posts_1591205157","site":"bayareabites","id":"30775","score":null,"sort":[1311784037000]},"guestAuthors":[],"slug":"mission-chinese-food-cookbook-launch-party","title":"Mission Street Food Cookbook Launch Party","publishDate":1311784037,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\" alt=\"chicken\" title=\"chicken\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30882\">\u003c/a>\u003c/p>\n\u003cp>A big crowd gathered last night at the \u003ca href=\"http://www.makeoutroom.com/\">Make-Out Room\u003c/a> to celebrate \u003ca href=\"http://www.missionchinesefood.com/\">Mission Street Food's\u003c/a> forthcoming cookbook, \"\u003cem>Mission Street Food: Recipes and Ideas From An Improbable Restaurant\u003c/em>,\" published by \u003ca href=\"http://www.publishersweekly.com/pw/by-topic/book-news/cooking/article/46016-mcsweeney-s-launches-cookbook-imprint.html\">McSweeney's new cookbook imprint\u003c/a>. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Unfortunately, the cookbooks were tied up at customs and so no copies were to be had for the foodie groupies. But there was music, free beer, a short and funny presentation given by MSF duo Anthony Myint and Karen Leibowitz and Popeye's fried chicken -- lots of it. Apparently this chicken holds a soft spot in their hearts, especially Anthony's. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cqxXiqsnIcM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Anthony and Karen also took time out of their busy schedules to answer a few questions via email about their new project.\u003c/p>\n\u003cp>\u003cstrong>1) You've had quite a journey in the past 3 years, from street food vendor, to Mission Burger, Commonwealth, Mission Chinese Food and now you're launching a cookbook. What was your initial inspiration for the cookbook?\u003c/strong>\u003c/p>\n\u003cp>Our editor, Chris Ying, suggested we write about Mission Street Food, because he was starting McSweeney’s food imprint. We hadn’t been planning to write a book—as you mention, the last few years have been a bit of a whirlwind for us—but actually, the process of writing has helped us make sense of everything that’s happened. The story of MSF’s evolution takes about as much space in our book as the recipes, because we wanted to show how the food came out of our peculiar circumstances as an ever-changing pop-up restaurant. \u003c/p>\n\u003cp>\u003cstrong>2) There are loads of Chinese cookbooks out there. What will folks come away with from the Mission Chinese Street Food's book that's unique?\u003c/strong>\u003c/p>\n\u003cp>In this book, we really focused on recipes from the Mission Street Food era, rather than Mission Chinese Food. The book’s cover is modeled on a classic American-Chinese restaurant placemat, because we wanted to reflect the way that MSF was contained within Lung Shan, though our food was inspired by culinary traditions from around the world. The recipes in our book reflect that international approach to cooking, so you’ll find our version of Peking Duck juxtaposed with our version of a Nordic dessert, and we happily admit that neither is “authentic.”\u003c/p>\n\u003cp>\u003cstrong>3) How would you compare the collaborative cookbook writing process to your food ventures? Was it harder, easier, and/or gratifying in other ways? \u003c/strong>\u003c/p>\n\u003cp>Writing the book was probably a little bit easier than starting Mission Street Food, because the hours were more flexible. We worked very closely on the book, and literally passed the laptop back and forth between us as we talked. Working in a restaurant can be so ephemeral—if the food is good, then it disappears—so it’s nice to have something so solid that we can point to, and say “We made this!”\u003c/p>\n\u003cp>\u003cstrong>4) What's up next for Mission Chinese Food? Any plans to expand? \u003c/strong>\u003c/p>\n\u003cp>Hard to say. We’re definitely bursting the seams of our current arrangement, but our priority has always been to make food that’s really personal, so we don’t have any plans to expand right now. \u003c/p>\n\u003cp>\u003cstrong>5) The book party for your cookbook served up Popeye's fried chicken. What's the connection to Mission Street Food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Well, there’s no connection between Popeye’s and Mission Street Food, but we do discuss how Popeye’s deserves culinary respect for their combination of deliciousness and low price—part of a general open-mindedness towards various foods.\u003c/p>\n\n","blocks":[],"excerpt":"A big crowd gathered last night at the Make-Out Room to celebrate Mission Street Food's forthcoming cookbook, \"Mission Street Food: Recipes and Ideas From An Improbable Restaurant,\" published by McSweeney's new cookbook imprint. Includes a Q&A with authors, Anthony Myint and Karen Leibowitz.","status":"publish","parent":0,"modified":1311800136,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/cqxXiqsnIcM"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":608},"headData":{"title":"Mission Street Food Cookbook Launch Party | KQED","description":"A big crowd gathered last night at the Make-Out Room to celebrate Mission Street Food's forthcoming cookbook, "Mission Street Food: Recipes and Ideas From An Improbable Restaurant," published by McSweeney's new cookbook imprint. Includes a Q&A with authors, Anthony Myint and Karen Leibowitz.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mission Street Food Cookbook Launch Party","datePublished":"2011-07-27T16:27:17.000Z","dateModified":"2011-07-27T20:55:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"30775 http://blogs.kqed.org/bayareabites/?p=30775","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/27/mission-chinese-food-cookbook-launch-party/","disqusTitle":"Mission Street Food Cookbook Launch Party","path":"/bayareabites/30775/mission-chinese-food-cookbook-launch-party","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\" alt=\"chicken\" title=\"chicken\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30882\">\u003c/a>\u003c/p>\n\u003cp>A big crowd gathered last night at the \u003ca href=\"http://www.makeoutroom.com/\">Make-Out Room\u003c/a> to celebrate \u003ca href=\"http://www.missionchinesefood.com/\">Mission Street Food's\u003c/a> forthcoming cookbook, \"\u003cem>Mission Street Food: Recipes and Ideas From An Improbable Restaurant\u003c/em>,\" published by \u003ca href=\"http://www.publishersweekly.com/pw/by-topic/book-news/cooking/article/46016-mcsweeney-s-launches-cookbook-imprint.html\">McSweeney's new cookbook imprint\u003c/a>. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Unfortunately, the cookbooks were tied up at customs and so no copies were to be had for the foodie groupies. But there was music, free beer, a short and funny presentation given by MSF duo Anthony Myint and Karen Leibowitz and Popeye's fried chicken -- lots of it. Apparently this chicken holds a soft spot in their hearts, especially Anthony's. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cqxXiqsnIcM\" frameborder=\"0\">\u003c/iframe>\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>Anthony and Karen also took time out of their busy schedules to answer a few questions via email about their new project.\u003c/p>\n\u003cp>\u003cstrong>1) You've had quite a journey in the past 3 years, from street food vendor, to Mission Burger, Commonwealth, Mission Chinese Food and now you're launching a cookbook. What was your initial inspiration for the cookbook?\u003c/strong>\u003c/p>\n\u003cp>Our editor, Chris Ying, suggested we write about Mission Street Food, because he was starting McSweeney’s food imprint. We hadn’t been planning to write a book—as you mention, the last few years have been a bit of a whirlwind for us—but actually, the process of writing has helped us make sense of everything that’s happened. The story of MSF’s evolution takes about as much space in our book as the recipes, because we wanted to show how the food came out of our peculiar circumstances as an ever-changing pop-up restaurant. \u003c/p>\n\u003cp>\u003cstrong>2) There are loads of Chinese cookbooks out there. What will folks come away with from the Mission Chinese Street Food's book that's unique?\u003c/strong>\u003c/p>\n\u003cp>In this book, we really focused on recipes from the Mission Street Food era, rather than Mission Chinese Food. The book’s cover is modeled on a classic American-Chinese restaurant placemat, because we wanted to reflect the way that MSF was contained within Lung Shan, though our food was inspired by culinary traditions from around the world. The recipes in our book reflect that international approach to cooking, so you’ll find our version of Peking Duck juxtaposed with our version of a Nordic dessert, and we happily admit that neither is “authentic.”\u003c/p>\n\u003cp>\u003cstrong>3) How would you compare the collaborative cookbook writing process to your food ventures? Was it harder, easier, and/or gratifying in other ways? \u003c/strong>\u003c/p>\n\u003cp>Writing the book was probably a little bit easier than starting Mission Street Food, because the hours were more flexible. We worked very closely on the book, and literally passed the laptop back and forth between us as we talked. Working in a restaurant can be so ephemeral—if the food is good, then it disappears—so it’s nice to have something so solid that we can point to, and say “We made this!”\u003c/p>\n\u003cp>\u003cstrong>4) What's up next for Mission Chinese Food? Any plans to expand? \u003c/strong>\u003c/p>\n\u003cp>Hard to say. We’re definitely bursting the seams of our current arrangement, but our priority has always been to make food that’s really personal, so we don’t have any plans to expand right now. \u003c/p>\n\u003cp>\u003cstrong>5) The book party for your cookbook served up Popeye's fried chicken. What's the connection to Mission Street Food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Well, there’s no connection between Popeye’s and Mission Street Food, but we do discuss how Popeye’s deserves culinary respect for their combination of deliciousness and low price—part of a general open-mindedness towards various foods.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/30775/mission-chinese-food-cookbook-launch-party","authors":["2100"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_50","bayareabites_2407","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_2386","bayareabites_112","bayareabites_9546","bayareabites_3484","bayareabites_14745"],"featImg":"bayareabites_30879","label":"bayareabites"},"bayareabites_8646":{"type":"posts","id":"bayareabites_8646","meta":{"index":"posts_1591205157","site":"bayareabites","id":"8646","score":null,"sort":[1259773264000]},"guestAuthors":[],"slug":"the-steamy-kitchen-cookbook","title":"The Steamy Kitchen Cookbook","publishDate":1259773264,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/steamykitchencookbookcover_em.jpg\" alt=\"Steamy Kitchen Cookbook\" title=\"Steamy Kitchen Cookbook\" width=\"200\" height=\"189\" class=\"alignnone size-full wp-image-8649\">\u003cbr>\n\u003cem>The Steamy Kitchen Cookbook\u003c/em>\u003c/p>\n\u003cp>\"A girl's gotta eat!\" quips \u003cstrong>Jaden Hair\u003c/strong>, self-taught cook, creator of the popular food blog \u003ca href=\"http://steamykitchen.com/\">Steamy Kitchen\u003c/a>, and most recently, author of \u003cstrong>The Steamy Kitchen Cookbook\u003c/strong>. \u003c/p>\n\u003cp>This is the kind of sass and practicality that makes Jaden's work so enjoyable and relatable. Her new book is dubbed, \"101 Asian Recipes Simple Enough for Tonight's Dinner\" and features fast, simple, and delicious recipes passed down from her mom and inspired by her fellow food bloggers. \u003c/p>\n\u003cp>I first met Jaden at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/28/blogher-food-09/\">BlogHer Food\u003c/a> conference a few months ago, and was struck by her focus, drive, and of course, her sparkling personality. Judging from her expansive multi-media reach (Jaden is workin' it -- not only does she have a blog and book, she also writes a weekly column for the \u003cem>Tampa Tribune\u003c/em> and has a syndicated show on \u003cem>Tampa Bay's CBS10\u003c/em>), it's hard to believe that she's only been at this whole food thing for 2 ½ years. \u003c/p>\n\u003cp>(Other than feeling a little bad about myself) I find inspiration in her hustle. It was a pleasure chatting with Jaden, and I found myself nodding and smiling as her enthusiasm flowed through the phone line. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It wasn't until she moved away from California to a suburb of Tampa, devoid of good Asian markets and her mother's home cooking, that Jaden learned to cook. She earned her culinary degree via a $448.63 cell phone bill, and when I read her dedication on the front page of her book (\"To my Mom, who spent thousands of hours reciting family recipe over the phone...and to my Dad, who patiently translated when our Chinglish didn't suffice.\"), I was reminded of my own inadequate Chinglish...and all the times I called my own mom from the grocery store, or begged her to just \u003cem>estimate\u003c/em> how much soy sauce/rice vinegar/black bean sauce she used in a dish so I could piece together some semblance of a recipe. \u003c/p>\n\u003cp>\u003cstrong>Steamy Kitchen\u003c/strong> honors the passing down of recipes from generation to generation, from friend to friend, and recognizes that in doing so, it becomes more than just a recipe, but a tangible expression of family and community. I love that. I also love that the cookbook lends a real-life perspective on learning how to take what you have available and adapt it to your family meal. And, I love that this is a \"homegrown\" cookbook, written, styled, and photographed by Jaden herself. (True fact, the photos where you see her hands preparing a dish were taken by her 4-year-old son via tripod, wireless remote clicker, and chocolate bribe.)\u003c/p>\n\u003cp>Below is a recipe for \u003cstrong>Firecracker Shrimp\u003c/strong>, straight from \u003cstrong>The Steamy Kitchen Cookbook\u003c/strong>. It is a recipe that has become a regular at Jaden's dinner parties, and she warns, they rarely make it to the table because guests stand in the kitchen snagging them as they cool on the rack. The recipe is originally from \u003cstrong>Rice and Noodles\u003c/strong> by \u003cstrong>Mae Gabriel\u003c/strong>, a blog that inspired Jaden to take food photography seriously.\u003c/p>\n\u003cp>A good indication of the other dishes in The Steamy Kitchen Cookbook, these Firecracker Shrimp are enticing and accessible. And, I'm fairly certain they won't be making it past the cooling rack at my next party either. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/firecracker-shrimp-photo.jpg\" alt=\"Firecracker Shrimp Appetizer\" title=\"Firecracker Shrimp Appetizer\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-8647\">\u003cbr>\n\u003cem>Firecracker Shrimp, Photo by Jaden Hair\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Firecracker Shrimp\u003c/strong>\u003cbr>\n\u003cem>From The Steamy Kitchen Cookbook by Jaden Hair\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6 as appetizer\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 tablespoon cornstarch or flour\u003cbr>\n¼ cup water\u003cbr>\n24 medium tail-on shrimp, shelled (leave tails on) and deveined\u003cbr>\n½ teaspoon salt\u003cbr>\nFreshly ground black pepper\u003cbr>\n1 cup sweet chilli sauce, divided \u003cem>*Recommended brands: Mae Ploy and Lingham (thicker, spicier and less sweet than Mae Ploy)\u003c/em>\u003cbr>\n12 eggroll or fresh spring roll wrappers, cut in half diagonally and covered with plastic wrap or a damp cloth\u003cbr>\nHigh-heat cooking oil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1)\tIn a small bowl, mix the cornstarch with the water to make a slurry.\u003cbr>\n2)\tLay the shrimp flat on a cutting board and using a sharp paring knife, cut a few nicks on the inside curve of the shrimp. Be careful not to cut through the shrimp. Pat the shrimp very dry.\u003cbr>\n3)\tSeason the shrimp with the salt and pepper. Pour ¼ cup of the sweet chilli sauce on a small plate. Hold the shrimp by its tail and dip both sides of the shrimp in the sweet chilli sauce. Avoid getting the tails wet (if the tail of the shrimp is wet with marinade, it will splatter in the hot oil). Let the shrimp marinade for 10 minutes at room temperature.\u003cbr>\n4)\tUse paper towels to pat the shrimp slightly, to soak up the extra marinade. Some of the sticky sweet chilli sauce should still be on the shrimp.\u003cbr>\n5)\tRoll the shrimp in the halved wrappers, following the instructions below.\u003cbr>\n6)\tIn a wok, deep fryer or large sauté pan, add 1 ½ inches of oil and heat it to 375 degrees F. Add the firecracker shrimp a few at a time to the oil and fry until golden brown on each side, about 3 minutes. Drain on a baking rack and serve with a side of sweet chilli sauce for dipping.\u003c/p>\n\u003cp>\u003cem>Option: \u003c/em>Add a thin slice of mango with the shrimp with wrapping to make Firecracker Mango Shrimp.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/firecracker-shrimp-wrapoing.jpg\" alt=\"Wrapping firecracker shrimp, step by step\" title=\"Wrapping firecracker shrimp, step by step\" width=\"500\" height=\"150\" class=\"alignnone size-full wp-image-8648\">\u003cbr>\n\u003cem>Step by Step Wrapping\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Rolling the Shrimp Wrapper\u003c/strong>\u003cbr>\n1)\tLay an eggroll or spring roll wrapper on a dry, clean surface as shown. Lay a shrimp with the tail sticking out.\u003cbr>\n2)\tBring the left corner of the wrapper over the shrimp and being rolling left to right. Make sure that you are rolling tightly. As you roll, bring the top corner o the wrapper down and over the shrimp. Again, make sure you leave no open pockets of air. Big air pockets and holes will allow oil to seep in.\u003cbr>\n3)\tContinue rolling towards the right. Dip your finger or a pastry brush into the cornstarch slurry and pain the final corner. Roll to seal. Lay the roll seam side down on a dry plate or tray. Repeat with the rest of the shrimp and wrappers. Keep all uncooked Firecracker Shrimp covered with plastic wrap or barely damp towel.\u003c/p>\n\n","blocks":[],"excerpt":"Take a peek into Jaden Hair's Steamy Kitchen Cookbook and learn to make her irresistible Firecracker Shrimp.","status":"publish","parent":0,"modified":1259773264,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1052},"headData":{"title":"The Steamy Kitchen Cookbook | KQED","description":"Take a peek into Jaden Hair's Steamy Kitchen Cookbook and learn to make her irresistible Firecracker Shrimp.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Steamy Kitchen Cookbook","datePublished":"2009-12-02T17:01:04.000Z","dateModified":"2009-12-02T17:01:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"8646 http://blogs.kqed.org/bayareabites/?p=8646","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/12/02/the-steamy-kitchen-cookbook/","disqusTitle":"The Steamy Kitchen Cookbook","path":"/bayareabites/8646/the-steamy-kitchen-cookbook","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/steamykitchencookbookcover_em.jpg\" alt=\"Steamy Kitchen Cookbook\" title=\"Steamy Kitchen Cookbook\" width=\"200\" height=\"189\" class=\"alignnone size-full wp-image-8649\">\u003cbr>\n\u003cem>The Steamy Kitchen Cookbook\u003c/em>\u003c/p>\n\u003cp>\"A girl's gotta eat!\" quips \u003cstrong>Jaden Hair\u003c/strong>, self-taught cook, creator of the popular food blog \u003ca href=\"http://steamykitchen.com/\">Steamy Kitchen\u003c/a>, and most recently, author of \u003cstrong>The Steamy Kitchen Cookbook\u003c/strong>. \u003c/p>\n\u003cp>This is the kind of sass and practicality that makes Jaden's work so enjoyable and relatable. Her new book is dubbed, \"101 Asian Recipes Simple Enough for Tonight's Dinner\" and features fast, simple, and delicious recipes passed down from her mom and inspired by her fellow food bloggers. \u003c/p>\n\u003cp>I first met Jaden at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/28/blogher-food-09/\">BlogHer Food\u003c/a> conference a few months ago, and was struck by her focus, drive, and of course, her sparkling personality. Judging from her expansive multi-media reach (Jaden is workin' it -- not only does she have a blog and book, she also writes a weekly column for the \u003cem>Tampa Tribune\u003c/em> and has a syndicated show on \u003cem>Tampa Bay's CBS10\u003c/em>), it's hard to believe that she's only been at this whole food thing for 2 ½ years. \u003c/p>\n\u003cp>(Other than feeling a little bad about myself) I find inspiration in her hustle. It was a pleasure chatting with Jaden, and I found myself nodding and smiling as her enthusiasm flowed through the phone line. \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>It wasn't until she moved away from California to a suburb of Tampa, devoid of good Asian markets and her mother's home cooking, that Jaden learned to cook. She earned her culinary degree via a $448.63 cell phone bill, and when I read her dedication on the front page of her book (\"To my Mom, who spent thousands of hours reciting family recipe over the phone...and to my Dad, who patiently translated when our Chinglish didn't suffice.\"), I was reminded of my own inadequate Chinglish...and all the times I called my own mom from the grocery store, or begged her to just \u003cem>estimate\u003c/em> how much soy sauce/rice vinegar/black bean sauce she used in a dish so I could piece together some semblance of a recipe. \u003c/p>\n\u003cp>\u003cstrong>Steamy Kitchen\u003c/strong> honors the passing down of recipes from generation to generation, from friend to friend, and recognizes that in doing so, it becomes more than just a recipe, but a tangible expression of family and community. I love that. I also love that the cookbook lends a real-life perspective on learning how to take what you have available and adapt it to your family meal. And, I love that this is a \"homegrown\" cookbook, written, styled, and photographed by Jaden herself. (True fact, the photos where you see her hands preparing a dish were taken by her 4-year-old son via tripod, wireless remote clicker, and chocolate bribe.)\u003c/p>\n\u003cp>Below is a recipe for \u003cstrong>Firecracker Shrimp\u003c/strong>, straight from \u003cstrong>The Steamy Kitchen Cookbook\u003c/strong>. It is a recipe that has become a regular at Jaden's dinner parties, and she warns, they rarely make it to the table because guests stand in the kitchen snagging them as they cool on the rack. The recipe is originally from \u003cstrong>Rice and Noodles\u003c/strong> by \u003cstrong>Mae Gabriel\u003c/strong>, a blog that inspired Jaden to take food photography seriously.\u003c/p>\n\u003cp>A good indication of the other dishes in The Steamy Kitchen Cookbook, these Firecracker Shrimp are enticing and accessible. And, I'm fairly certain they won't be making it past the cooling rack at my next party either. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/firecracker-shrimp-photo.jpg\" alt=\"Firecracker Shrimp Appetizer\" title=\"Firecracker Shrimp Appetizer\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-8647\">\u003cbr>\n\u003cem>Firecracker Shrimp, Photo by Jaden Hair\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Firecracker Shrimp\u003c/strong>\u003cbr>\n\u003cem>From The Steamy Kitchen Cookbook by Jaden Hair\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6 as appetizer\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 tablespoon cornstarch or flour\u003cbr>\n¼ cup water\u003cbr>\n24 medium tail-on shrimp, shelled (leave tails on) and deveined\u003cbr>\n½ teaspoon salt\u003cbr>\nFreshly ground black pepper\u003cbr>\n1 cup sweet chilli sauce, divided \u003cem>*Recommended brands: Mae Ploy and Lingham (thicker, spicier and less sweet than Mae Ploy)\u003c/em>\u003cbr>\n12 eggroll or fresh spring roll wrappers, cut in half diagonally and covered with plastic wrap or a damp cloth\u003cbr>\nHigh-heat cooking oil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1)\tIn a small bowl, mix the cornstarch with the water to make a slurry.\u003cbr>\n2)\tLay the shrimp flat on a cutting board and using a sharp paring knife, cut a few nicks on the inside curve of the shrimp. Be careful not to cut through the shrimp. Pat the shrimp very dry.\u003cbr>\n3)\tSeason the shrimp with the salt and pepper. Pour ¼ cup of the sweet chilli sauce on a small plate. Hold the shrimp by its tail and dip both sides of the shrimp in the sweet chilli sauce. Avoid getting the tails wet (if the tail of the shrimp is wet with marinade, it will splatter in the hot oil). Let the shrimp marinade for 10 minutes at room temperature.\u003cbr>\n4)\tUse paper towels to pat the shrimp slightly, to soak up the extra marinade. Some of the sticky sweet chilli sauce should still be on the shrimp.\u003cbr>\n5)\tRoll the shrimp in the halved wrappers, following the instructions below.\u003cbr>\n6)\tIn a wok, deep fryer or large sauté pan, add 1 ½ inches of oil and heat it to 375 degrees F. Add the firecracker shrimp a few at a time to the oil and fry until golden brown on each side, about 3 minutes. Drain on a baking rack and serve with a side of sweet chilli sauce for dipping.\u003c/p>\n\u003cp>\u003cem>Option: \u003c/em>Add a thin slice of mango with the shrimp with wrapping to make Firecracker Mango Shrimp.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/firecracker-shrimp-wrapoing.jpg\" alt=\"Wrapping firecracker shrimp, step by step\" title=\"Wrapping firecracker shrimp, step by step\" width=\"500\" height=\"150\" class=\"alignnone size-full wp-image-8648\">\u003cbr>\n\u003cem>Step by Step Wrapping\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>\u003cstrong>Rolling the Shrimp Wrapper\u003c/strong>\u003cbr>\n1)\tLay an eggroll or spring roll wrapper on a dry, clean surface as shown. Lay a shrimp with the tail sticking out.\u003cbr>\n2)\tBring the left corner of the wrapper over the shrimp and being rolling left to right. Make sure that you are rolling tightly. As you roll, bring the top corner o the wrapper down and over the shrimp. Again, make sure you leave no open pockets of air. Big air pockets and holes will allow oil to seep in.\u003cbr>\n3)\tContinue rolling towards the right. Dip your finger or a pastry brush into the cornstarch slurry and pain the final corner. Roll to seal. Lay the roll seam side down on a dry plate or tray. Repeat with the rest of the shrimp and wrappers. Keep all uncooked Firecracker Shrimp covered with plastic wrap or barely damp towel.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/8646/the-steamy-kitchen-cookbook","authors":["5037"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_588","bayareabites_1865"],"tags":["bayareabites_2835","bayareabites_112","bayareabites_3066","bayareabites_3067"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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