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who taught her that food doesn’t have to be complicated to be delicious—and that almost any dish can be improved with judicious amounts of lemon
Accompanied by mouthwatering photography by David Loftus
such has been the growth in the number of producers that it is no longer possible to cover the whole country in one book
is ideal for trip-planning or post-holiday nostalgia
he has collaborated with the pastry shop
Gastronomica: The Journal of Food and Culture: The American Issue - Volume 1, No. 4 Memoirs who taught her that foodEdited by Darra Goldstein. Pictorial wrappers. Berkeley: U. C. Press, Fall 2001 This early issue of the beloved magazine Gastronomica, edited by Darra Goldstein, features a tribute to food writer Laurie Colwin, an article on boiled peanuts, authors Laura Shapiro and Greg Patent, an article on one of the earliest cookbooks in America written by a Black author, and photographs by Carrie Mae Weems. Very good.
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