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| Hypocras |
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| Hypocras |
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| Jackfruit |
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| Soopa Shastra |
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| Taillevent |
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| Tourte Parmerienne |
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| Getty Menu |
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| Aphrodisiac Dinner |
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| Leonardo Dinner |
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| Central Kitchen |
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| Platina's Pie |
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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. Noodle Soup, The Great Gelatin Revival, Opulent Nosh. Forthcoming: Atlas of Fermentation
Noodle Soup: Recipes, Techniques, Obsession
This is me. GO COOK.
4 comments:
I have actually seen jackfruit in the produce section - once. It came with instructions on how to cut it. (Oiled knife, for a start.) They look hard to handle, given the size and the prickly appearance.
WOW. I would not have thought of an oiled knife for anything. But we got it apart! It's not really that hard, just forbidding looking.
Awesome post!
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