Paper Palate

Last time on My Summer Reading List, I reviewed Kitchen Confidential: Adventures in the Culinary Underbelly by Cheflebrity Anthony Bourdain. Beyond all of the hype, Kitchen Confidential is simply a book about a chef who becomes a writer. This time around I am reviewing Heat by Bill Buford. All awards and accolades aside, Heat is […]

Last time on My Summer Reading List, I reviewed Ruth Reichl’s Tender at the Bone: Growing Up at the Table, the beautiful story of a little girl in love with food who grows up to be a renowned food writer.  Tender is a romantic telling of a life spent in food.  Kitchen Confidential is a […]

Recently I ventured over to amazon.com and purchased a box full of foodie books to read over the summer. As I complete each one, I will review them here for all to see. The list is an impressive one and I have chosen to lead it off with Ruth Reichl’s 1988 opus Tender at the Bone: Growing […]

This month Food Network is all about the grill and that theme transitions over to their magazine as well. Inside the pages of the June/July issue, you will find The Neelys’ Father’s Day brunch menu, Bobby Flay’s favorite burger recipes and the Summer Grilling Guide.
Of particular interest is the Ultimate Burger in Every State list.  We […]

And the winner is …
The James Beard Awards are known colloquially as the food “Oscars.”  Simply put, they are the most important awards on the American food scene.  On Monday, May 4th, the James Beard Foundation gathered together in the Big Apple to name the best of the best.
Among the winners in publishing was Michael Pollan, whose In […]

In 1991 a Mississippi lawyer enthralled America with his groundbreaking novel, The Firm. Since then John Grisham has rattled off an impressive list of best selling legal thrillers including The Chamber and The King of Torts. From time to time, the southern lawyer has ventured out of the courtroom and into the real world with […]

The International Association of Culinary Professionals (IACP) is a not-for-profit professional association dedicated to culinary education.  There are more than 3000 members from 45 different countries in what began as the Association of Cooking Schools (ACS) way back in 1978.  The name was changed in 1981.  On April 4th, the IACP held their annual spring awards […]

I like beer. I believe that beer is drinkable food as much as it is liquid refreshment. It is said that in Ireland babies are given a shot glass of Guinness at the very moment of birth, presumably to help prevent anemia. Historians claim that beer, not water, was what kept Noah and his kin hydrated during their […]

In this age of the burgeoning American palate, most people find themselves in one of two categories: those who eat to live and those who live to eat. Live-to-eaters are also called foodies. Folks like me who maintain their favorite meal is always their next. People who marvel at the creative minds at Charm City Cakes, […]

We are nearly one-sixth of the way through 2009, so now is a good time to examine some of the emerging trends in the culinary world.  As a reference I will use two publications geared towards opposite ends of the table, so to speak.
Gourmet is aimed at the consumer.  Acting sort of as a liaison between those preparing […]