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.THE LOST ART OF REAL COOKING with Rosanna Nafziger.
Coeditor of Food and Faith; 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.
THE LOST ARTS OF HEARTH AND HOME with Rosanna Nafziger.
Grow Food, Cook Food, Share Food, a little book on Nuts and The Food History Reader. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik). The Sage Encyclopedia of Food Issues Encyclopedia. At the Table.
Most recently: Noodle Soup. Forthcoming: Gelatin Past and Future.