Wednesday, November 6, 2013
The Whatever is in the Fridge Challenge
Subscribe to:
Post Comments (Atom)
Subscribe To
Posts
Comments
About Me
- Ken Albala
- 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.
Noodle Soup: Recipes, Techniques, Obsession
This is me. GO COOK.
4 comments:
I love this! I basically cook a soup every day for my husband's lunch, with the idea that it should be delicious and that we should waste nothing in our kitchen, as a matter of principle. One of the gifts of modern life is a sense of international cuisine, in which so many of us are educated in food ways and ideas from around the globe. So we are able to use our odds and ends really creatively-- and thriftily, which matters too.
I am such a believer in fridge flushing. Sometimes amazing things happen. I HATE wasting food and love being creative with bits and bobs of leftovers.
I am so with you guys. It's partly a matter of not wanting to waste food, but it's also now that I don't have a car, I can't just pick stuff up on the fly. And no one went shopping this week!!
Good post! online-essay-writer.org Still can read in such a good article.
Post a Comment