Sam Gugino from the time I was born, I was interested in Mom s cooking. my columns were votedbest among all major newspapers by the Association of food Journalists. http://www.hub-uk.com/chefsbios/samgugino.htm
Extractions: This is a very short biography and if you want more information you can visit the contributor's website where you will usually find contact details. If you wish us to pass a message on email us Contributor Sam Gugino In 1994, my wife Mary Lee Keane and I moved to New York. Now I write Tastes, a food column for the Wine Spectator, and a wine column for Showcase magazine. I’ve also written for Cigar Aficionado, Women’s Day, and Cooking Light magazines as well as The New York Times. One of my Times’ stories, "Beat the Clock: Inspired Meals in 10 Minutes," was nominated for a James Beard Journalism Award and became a book, Cooking to Beat the Clock,
Satya Aug. 03: Vegetarian Advocate By Jack Rosenberger strewn beach, I recalled a cooking column Id Pamela Anderson) writes a food columncalled CookSmart Weekend, a popular Sunday newspaper supplement, and http://www.satyamag.com/aug03/rosenberger.html
Extractions: By Jack Rosenberger On the first day of our summer vacation in Cape Cod I placed a large bowl on the kitchen counter in our motel room and started collecting leftover dry food. By the morning of the third day my wife and I had gathered about five cups of day-old pita bread, unwanted popcorn, half of a sandwich bun, and several small slices of whole wheat bread. Early that morning, Zoe, my daughter, and I walked along the beach to a nearby motel, on the roof of which a group of seagulls were resting. Zoe and I fed the leftovers to the seagulls, many of whom seemed fiercely hungry. Every occupation entails certain ethical or professional responsibilities. Journalists, for example, are professionally obligated for their reporting to be fair, accurate and balanced. Food journalists like Anderson, I believe, have an obligation to consider the health, ethical, environmental aspects of food.
The Beaufort Gazette: Food & Friends No, all toxins in food do not survive the cooking process. In fact, the botulismtoxin caused by Clostridium botulinum can be inactivated Previous columns. http://www.beaufortgazette.com/features/food/
Extractions: James Beard Awards honor America's food industry James Beard is recognized as the father of American gastronomy. Throughout his life, he pursued and advocated the highest standards and served as a mentor to emerging talents in the field of the culinary arts. Artificial sweeteners help control weight Day in strawberry fields nourishes body and soul May I share one of my fun days with you? Actually, I could share every day, so let's say this one was extra special. What could have made this day so extra special? Picking strawberries with my grandson Stephen and his classmates from E.C. Montessori School, and meeting friends there looking for the "big ones."
What's Cooking America - American Cooking A treasure trove of unique, easyto-follow recipes from all over America that readily transforms every cook into a chef, comfort food to gourmet food. Herbs Spices. food cooking Information . http://www.geocities.com/NapaValley/4079
Extractions: E-mail Linda Stradley May is National Hamburger Month Have you ever wondered where the first hamburger on a bun came from? There is a dispute about who made the first hamburger and bun in America. Most of the stories on the history of the hamburgers were told after the fact and are based on the recollections of family members. You be the judge! Nearly one hundred percent of all artichokes grown commercially in the United States are grown in California. In the 16th century, eating an artichoke was reserved only for men. Women for denied the pleasure because the artichoke was considered aphrodisiac and was thought to enhance sexual power. Artichokes are one of the oldest foods know to humans.
HAINES NEWSPAPER COLUMN: SIMPLY GOOD COOKING In January 1996, I was hired by the Northwest Florida Daily News to write a weeklyfood column. I named the column Simply Good cooking, which most aptly http://www.hainesworld.com/sgc.htm
Extractions: SIMPLY GOOD COOKING In January 1996, I was hired by the Northwest Florida Daily News to write a weekly food column. I named the column Simply Good Cooking, which most aptly describes the type of cooking I like to do and the kinds of recipes I feature. Here is a reprint of the premiere column from January 17, 1996. Visit the Northwest Florida Daily News archive of my other columns SIMPLY GOOD COOKING Welcome to my column on cooking. I'm delighted to have this opportunity to write about food, since cooking is a favorite pastime of mine. I'm not a professional chef and I don't write cookbooks. But my passion for fine food makes every meal a new adventure, and I look forward to being your tour guide. I was a small child when I started cooking, begging my mother to help in the kitchen. I was so young that I really don't remember the first recipe I made. Over the years I have learned a lot. I experiment with a variety of foods, recipes and techniques, and have discovered that there are endless ways to approach cooking. My own outlook has evolved from those experiences and my philosophy of cooking is a straightforward one. Although complex and challenging recipes are fun to prepare, our day-to-day cooking can be less complicated. I have three basic cooking rules: simplicity, elegance, and accessible ingredients. Simplicity. As we hurry through our hectic day, the last thing we need to worry about is how complicated our meal preparation will be. There is no reason delicious foods need to have complex preparation. Easy-to-follow instructions help make the meal more enjoyable for the cook, too.
The Columbus Dispatch - Food Pomme in an article about the new cookingschool craze For the Gourmet for the Foodsection of s now nationally syndicated and running in newspapers across the http://www.dispatch.com/news/food/food.php
Extractions: @import "/css/v2_standard.css"; @import "/css/v2_spts-fea.css"; Javascript is disabled in your browser. To use all the features of this site, please enable it. For information, please click here Food is published every Wednesday in The Columbus Dispatch. Stoked on wood Brining makes shrimp worth its salt Simple syrups boost flavor of summer's fruits Cutting Edge By definition Desperation Dinners: Chef's dilemma produced dish worth celebrating ... Whos Cooking CLASSIC CORNER: LEMON BASIL DROP COOKIES RED VELVET CAKE GREEK SALAD ... Food Stoked on wood Forget the charcoal; the thrill for grill jockeys is mesquite Wednesday, June 02, 2004 Steven Raichlen TRIBUNE MEDIA SERVICES Cooking over chunks of wood instead of charcoal or gas gives foods a superior flavor and color. Tuscan grill masters do it. So do the asadors (pit bosses) of Argentina. In Texas and California, the practice borders on religion. Im talking about the ultimate thrill for the grill jockey: grilling over wood. Wood was mans first fuel for grilling, and many chefs still consider it the best. Thats because unlike charcoal, wood contains flavor-producing components. Charcoal might be easier to light and cook over, but it will never have the flavor of wood.
Azcentral.com | Cooking 101 On Wednesdays, newspapers are delivered to their classrooms lessons on www.azcentral.com/foodon The QuickTime videos of several cooking preparation methods. http://www.azcentral.com/home/food/cooking101/lesson6-3.html
Extractions: Are you learning something from The Arizona Republic's Cooking 101? Remember, there's a test at the end! We heard of one student who has set her food! sections up on an easel to cook her way through them. Great! Several people have said they are saving or sending the sections to their kids and grandkids. We can tell many experienced cooks are closely following the series, too. For starters, you caught "parboil" when we meant "pan broil." We hope you also are picking up tips and occasionally saying, "I didn't know that!" We also heard from one guy who said, well, he wasn't able to do as much with the series as he wanted, but he is making more of an effort to heat his food these days. Chicken noodle soup tastes a lot better that way, he said, rather than straight from the can. This is a step in the right direction. Tasting ingredients before and after heating helps you learn how flavors behave and change.
Azcentral.com | Cooking 101 Why learn at all, you may ask, when food manufacturers are so busycranking out home meal replacements? cooking is a life skill. http://www.azcentral.com/home/food/cooking101/
Extractions: That 300-pound cigarette lighter in your kitchen? It's a stove! We know people who have burned water, but help is on the way. You can learn to cook. The food! section is going to teach you how. We know this is ambitious, even audacious. We know many of you already are fine cooks. Great! We need your help, too. Keep reading. Welcome to Cooking 101, our week-by-week learn-to-cook series. If you keep up with us, by Memorial Day, you'll be sauteing and stir-frying and maybe even making pie crust. Or not. You get to decide what parts you want to learn. Why learn at all, you may ask, when food manufacturers are so busy cranking out home meal replacements? Cooking is a life skill. In the not-so-distant past, mothers taught their daughters - and sons - how to cook. Home economics classes filled in the gaps. With both parents in the work force for two generations now, and cutbacks in the schools, these traditional teachers has been blown out of the boiling water. After living on Jack-In-The-Box and takeout and eating in restaurants, many 30-somethings we know have realized they want to learn this skill. They need to feed their kids. They want to entertain. Teens and 20-somethings are contrary enough to want to buck a trend.
CBTL General Food Resources The Recipe Link Your Guide to What s cooking on the Net Dedicated to those who have a passion for food, cooking, and recipe collecting. Their master index http://www.cbtl.org/food/general.htm
Extractions: Subject Guideposts General Food Resources Epicurious Food A searchable database of more than 11,000 recipes, cookbook reviews, information on restaurants, advice from well-known chefs, plus links to the online editions of Bon Appetit and Gourmet magazines. The Recipe Link: Your Guide to What's Cooking on the Net Dedicated to those who "have a passion for food, cooking, and recipe collecting." Their master index links to over 20,000 food and cooking sites on the Net, including conversion tables, calorie and nutrition calculators and databases , meal planning, ethnic/regional cooking, special diet needs, and food-related newsgroups. Mimi's Cyber Kitchen Contains 3 recipe archives, kitchen hints and tips, cookbook reviews, and links to several thousand food-related websites in more than 30 categories. 100 Top Cooking Sites Some of the most popular cooking sites on the web. Searchable.
Food For Thought - Mark Vogel's Weekly Column psychology, his deepest passion remains cooking at an His column food For Thought is published in a number of NJ and Philadelphia newspapers and food http://www.foodreference.com/html/markvogelweeklycolumn.html
Extractions: Magazine Culinary ... Food Posters Be sure to also check the and Cooks Tips sections for additional information Mark R. Vogel Which came first, the chicken or the egg, asks the ancient and proverbial question. Men have pondered this seemingly simplistic, yet intriguingly paradoxical query for time immemorial. Why? Because the real answer is neither, (assuming that egg refers only to chicken eggs). Chickens evolved from more primitive birds whose ancestral lineage emanates from the dinosaurs. There is no specific point in time hallmarked by the first chicken but rather a gradual evolution of wild fowl culminating with the modern chicken. The egg is a complex, biological powerhouse of nutrients with innumerable culinary uses. One large egg contains 70 calories, 6 grams of protein, 5 grams of fat, (of which only 1.6 grams are saturated), and at least 14 vitamins and minerals. Most of the nutrients and 45% of the protein are in the yolk. The white contains mostly protein. Egg protein is one of the highest quality proteins on the planet, second only to breast milk. And while one large egg contains 213 mg. of cholesterol, it is saturated fat consumption that is more related to serum cholesterol levels than actual cholesterol consumption itself. Thus, with only 1.6 grams of saturated fat, eggs are not as unhealthy for your heart as generally supposed.
Cooking With The Stars on E! Entertainment) got her start 17 years ago not in the kitchen but in journalism,writing a food column for British Vogue. Self taught in cooking, she says http://www.suntimes.com/output/food/foo-news-chefs21.html
Extractions: Use the pulldown menus to visit other Food Central sections: Recipes Today Recipe Swap Resources Additives Alcohol Beer Beverages Coffee Dairy Fat Fruit Grains Herbs Italian Meat Organic Seafood Snacks Southern Sweets Tea Veggies Vitamins Restaurants Atlanta Baltimore Boston Chicago Dallas Denver Detroit Fort Worth Houston Las Vegas Los Angeles Miami Minneapolis New Orleans NYC Orlando Philly Phoenix Pittsburgh Salt Lake San Antonio San Diego San Fran Seattle St. Louis Wash, D.C. Amsterdam Athens Bangkok Beijing Berlin Brussels Cairo Copenhagen Dublin Florence Frankfurt Hong Kong London Madrid Mex City Montreal Moscow Munich Nairobi Paris Prague Rio Rome Singapore St. Pburg. Sydney Tokyo Toronto Vienna Zurich May 24, 1999
Deschutes Public Library - Cooking with schedules and recipes, cooking Magazines and Newspapers and a cooking Light OnlineThis popular cooking magazine main areas are food, Healthy Living http://www.dpls.lib.or.us/Page.asp?NavID=35
Extractions: Recipe Links A-Z Index Boards Clippings Home Page Search DAILYS: Food Columns Today's Swap Today's Menu TOPICS: Baking Barbecue Beginners Breadmaker Brunch Cakes Cards Chefs Chocolate Companies Cookbooks Copycat Crock Pot Databases Diabetic Diets Ethnic Gingerbread Ham Health Holidays Kid's Low Fat Magazines Meal Plans Mixes Net Search Newspapers Nutrient Data Parties Picnics Preserving Restaurants Software Schools Turkey TV Chefs MORE... Board Topics COOKING: Cooking Club Daily Swap Baking Copycat Dinner Ethnic Foodservice Frugal Heirloom Holidays Low Fat Lunch Make Ahead One or Two Outdoor Parties Preserving Quantity Vegetarian OTHER: Chat-Books Chat-Misc Collectibles Contests Gadgets Gardening Groceries Hobbies LIST ALL Shopping Kitchen Link Cookbooks Amazon Free Offers
KpLinksLib | News Food Sections Chicago Pioneer Press; Chicago - Suburban Chicago Newspapers. Iowa - GazetteOnline - food. Prime Time find the link to the cooking Corner (monthfly). http://home.earthlink.net/~kitpath/links/LibNEWs.htm
Extractions: CalFoods Diets Favorites Write NEWSPAPERS If you notice any problems or experience any difficulty using these pages, please contact kitpath@earthlink.net Last Modified: Overseas: London times UK - Observer weekly and Monthly UK - Independent UK - scotsman.com UK - telegraph ... South Australia Advertiser Canada: Toronto Sun - Canoe Canadian Living (Magazine) Chatelaine (Magazine) Connects Vancouver Today - Taste of BC BC Globe and Mail's Lucy Waverman (saturdays) http://www.onlinenewspapers.com/ USA: US News Papers and TV Stations - List Directory of city newspapers with websites Culinary Net Newsfeed - a food section service New Address: Newspapers Food Sections and Columns Online (editor, Linda Stradley)
Evalu8 - Food-and-drink.ca:Garber Gastronomic By special request from international food expert, Irving print, and she is also anewspaper columnist, product owner of her selfnamed cooking school, caterer http://www.evalu8.org/browse/312
An Old-Fashioned Ice Cream Social She currently writes food, home, and travelrelated articles for nationalmagazines and newspapers and is the author of more than 30 books. http://www.sallys-place.com/food/columns/pappas/icecream_social.htm
Extractions: by Lou Seibert Pappas For a gathering of all ages, perhaps a neighborhood or block get-together or a reunion with old friends and their family members, consider an old-fashioned style ice cream social with sundaes, sodas, and floats. If time is limited, you can buy the ice cream, but it is more fun for everyone to churn a batch with a hand crank freezer. Or use your electric freezer to whip up the ice cream and sorbet in advance. For simplicity, count on at least three flavors of ice cream: vanilla bean, coffee, and fresh strawberry or peach. Another option is strawberry or mango sorbet. Prepare two or three sauces and offer whipped cream, toasted chopped almonds, root beer, and sparkling water. To keep the ice cream cold, set out a tub filled with ice to insert the containers in it. Vanilla Bean Ice Cream 1 cup whipping cream In a bowl, beat the egg yolks until blended and mix in sugar. Heat the half and half, stir into the egg yolks, and pour into the top part of a double boiler. Split the vanilla bean and scrape its seeds into the cream and add the bean as well. Place over simmering water and stirring constantly, cook until the mixture is custard-like and coats the spoon. Remove from heat and refrigerate until cold, or several hours. Remove vanilla bean. If using vanilla extract, stir it in at this point. Just before ready to churn; stir in the whipping cream. Freeze according to directions for your ice cream freezer.
The Way We Cook - About The Authors owners of the wellknown seafood chain Legal Sea foods, called to ask for cookingclasses She has also been the food reporter at the newspaper, writing about http://www.thewaywecook.com/about_authors.html
Extractions: "We are two women – friends, colleagues, and coauthors of a long-running cooking column in the Boston Globe – who collect recipes and love to spend time in the kitchen. For the past twenty years, we’ve been talking to other cooks. We’ll drive three hundred miles to interview someone we heard about who makes a great apple pie. And a creamy, crusty mac and cheese? We’d go anywhere to find a good one." -from the the introduction to The Way We Cook Sheryl Julian is an Army brat, raised in the tradition that any little excuse is a good enough reason to invite people over for cocktails and dinner. She was raised on Army bases along the East Coast and in Europe until her family, who are Bostonians, settled in Boston. What she really wanted to do was to become a pastry chef and own her own shop. Most of the other students from cooking school were restaurant chefs. Sheryl taught cooking, catered, and wrote food articles, first for the Washington Post, later for the Boston Phoenix as food editor for six years. She was waiting until the right little bakery came along.
IChef.com Free Recipes - Online Cookbook Thousands of great free recipes and cooking information. Search by keyword ingredient. Add recipes. Create cookbooks and recipe web sites. Quick cooking II. Augusta Chronicle. Karin Calloway's http://www.ichef.com/foodnews.cfm
BookPage Nonfiction Review: Cooking Roundup The Year s Top 100 from Books, Magazines, Newspapers, and the Claiborne was the foodeditor of the Times from renowned chef Pierre Franey as a cooking mate, he http://www.bookpage.com/9910bp/nonfiction/cooking_roundup.html
Extractions: Best bites REVIEWS BY SYBIL PRATT We all love lists, especially lists of the best. Now, thanks to the meticulous work of two talented culinary experts, we have The Best American Recipes 1999: The Year's Top 100 from Books, Magazines, Newspapers, and the Internet more than a list by a long shot. What does it take to pick the year's best recipes? Ask editors Fran McCullough and Suzanne Hamlin, and they'll tell you that it takes searching, sorting, and sifting through towering stacks of candidates culled from every possible source. This dedicated team of food scene observers readily admits that they may be quirky, and a different team might come up with a different list, but even a quick perusal of their picks will assure you that these recipes have what it takes to be tops. Best doesn't mean complicated or overly elaborate: Marion Cunningham's Buttermilk Pancakes are fast and featherlight; Salmon in Sweet Red Curry is both easy and exotic; and Cider-Cured Pork Chops are as trendy as they are tender. Starting with Starters and Drinks and ending with an ample array of desserts (and two surprise creations for coddled canines), there are soups, stews, salads, main dishes, and more. Every recipe is introduced, its source identified, and accompanied by "Cook's Notes" serving suggestions and pointers that give you the super-savvy tips and know-how that can save time and save you from mealtime mistakes. The 1999 collection is the first in this fabulous series, and though it's hard to imagine a more enticing effort, I'm sure the editors would borrow a bit from baseball and say, "Wait 'til next year."
