I have been channeling my ancestors lately. Well, my grandmother, whose cooking genes I inherited, ultimately from Smyrna. I was writing an entry on Sephardic cooking for an encylopedia this past week and pulled a community cookbook from the 70s off my own shelf, never realizing that there was a handwritten recipe tucked in there, written by my grandmother. It was not for this dish, but my cousin mentioned this one and so I had to do it. I have no idea how it was done. I took 6 cross cut nubbins of short rib with bones, browned in a lot of olive oil, 5 or 6 chopped tomatoes, and string beans. Just cooked gently for 2 or 3 hours. Some white wine. I STILL haven't eaten it. Long story, but it's better the second day right? How about the third? Well I tasted it, and it is magnificent.
Food Historian at the University of the Pacific.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies.
A sequel THE LOST ARTS OF HEARTH AND HOME.
Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. The Food Issues Encyclopedia for Sage. At the Table. Most recently: Noodle Soup: Recipes, Techniques, Obsession!