Anticipated Culinary Writing

Real Food from Far and Near by Steve Parle, chef at Dock's Kitchen in London, presents another cooking perspective where the ingredients come first. I have much to learn about the alchemy of seasoning and spices so I gravitate towards chefs like Steve where less cooking could be better cooking.

Madame Librarian

Researching cooking styles proves to be one area I never exhaust. We can read our way through so many cultures, cookbook by cookbook. The SoFAB library celebrates Southern Food, and its international roots. Besides cook books, restaurant menus are often the introduction to a memorable meal. SoFAB's the menu project collects these unique documents from all over the world.