Word: cookbooks
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Dates: during 2000-2009
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What the Quincy House dining hall lacks in actual fresh and delicious vegetables it makes up for in concern for the freshness of its produce. At least it did the week of May 20th when bestselling cookbook author and vegetarian cuisine pioneer Mollie Katzen, of Moosewood Cookbook fame, surveyed the dining hall crowd, listening intently as Quincy residents described occasionally still-frozen broccoli florets and the frustrating abundance of white grains...
...kitchen-panic, however, because she started cooking in restaurants while still in high school. This personal history is a disclaimer of sorts—she doesn’t exactly feel the pain of novice stove-fright, but she has some good advice nonetheless. First, she recommends a cookbook called Help! My Apartment Has A Kitchen. Other tips from Katzen’s kitchen to yours...
Shall I have the brains? Would that be better copy for you?" It would. So Nigella Lawson--former newspaperwoman, member of PEOPLE'S 50 Most Beautiful People list and reigning cookbook queen--has the calf's brains. She also has the octopus salami, the gnocchi with zucchini flowers, spaghetti with sardines, Tuscan steak, crispy duck and other gourmet victuals--many of which originally resided on my plate...
Lawson is in New York City to promote her latest cookbook, Forever Summer. We've decided to go on an eating date to three Manhattan restaurants of her choice--one each for appetizers, entrees and desserts. "Eating is more fun than cooking," she says, explaining why we won't be sampling any of her food. "Anyway, I don't cook professionally. I cook like someone who likes to eat. That's my niche." Lawson eschews things like measurements and specific ingredients (Forever Summer's grilled sea bass recipe begins, "You don't need to grill sea bass for this. Similarly...
...color when they come closer to you. There's crap in the water, and surge and swell." All this had to be analyzed or guessed at. "It was like somebody gave you a cake and said, 'O.K., figure out what ingredients it takes to make this,' but with no cookbook. And you're just going, 'I think I taste egg ...I think I taste sugar...