You know I like to make everything myself. But sometimes you just end up buying stuff, or even having it sent to you. None of this did I expect to like. In fact the pickles, NOT lactofermented I thought I would hate. But they are unbelievably tasty. Sweet, sour, spicy and really crunchy. Addictive. The wasabi tempura nori crackers are like crack. I've never tasted anything like it. Forget any snack food you ever thought you couldn't resist. They should sell this stuff in big bags. And this weird funky fish sauce, smells like XXXX with an oak finish. What the hell? It was 27 bucks on amazon, and a drizzle into a cooked dish is insane. Aged in bourbon barrels. It's magic. I'm going to make chili crabs in a few minutes, with shallot, cilantro, chili and a glug of this stuff. I think I will probably faint. And YES, I have nibbling on all three today!
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.