More and more people everyday are being diagnosed with severe food allergies. Watching what you eat can be hard without guidelines, and even then, the rules have changed a lot over the last 10 years. Thankfully, there is a plethora of cookbooks to choose from. One such book is the Allergen-Free Baker’s Handbook by Cybelle Pascal – if you are looking for a way to bake without gluten, wheat, dairy, eggs, soy, nuts and sesame, this is the book for you. [click to continue…]


The other day I opened up a small package on my doorstep to find a copy of 101 Things I Learned in Culinary School by Louis Eguaras. This small volume contains no recipes, only snippets of wisdom and random information. A little research told me that it was part of the 101 Things I Learned series, a collection of gift-type books that share tidbits of information based on a single person’s experience as they go through one of a handful of academic programs, such as architecture school, film school, or fashion school. Curious, I dug into the book to find out exactly what I was missing by not attending culinary school (which is, by the way, a long-term dream of mine).

101 Things I Learned in Culinary School

As I mention above, 101 Things I Learned in Culinary School is small. Measuring in at about 7″ x 5″ and 200 pages, you could easily get through this book in an hour – if I’d timed myself, I’d say that I got through it in an afternoon between doing laundry and cooking dinner. Each page contains only a few [click to continue…]


I’m one of those weirdos who reads cookbooks like they were Patricia Cornwall paperbacks, who takes to the couch with a blanket, a cup of jasmine tea, and the latest from The Lee Bros. or Barbara Lynch. Tomes of recipes that provoke the Pavlovian drool response, woven together by tall tales and life-experience lessons—man, that’s my kind of page-turner. Why do you think I named my site Good. Food. Stories.? By these reading standards, Ham: An Obsession with the Hindquarter was a hoot.

Even if you’re leery of taking on a whole hindquarter yourself, authors Bruce Weinstein and Mark Scarbrough pull you in with their instant-BFFs tone. These guys tell capital-S Stories, and are eerily close in temperament to my internal monologue. Is there a Southern gay man inside my head? And the hardcover book design is gloriously Read more about Ham: An Obsession with the Hindquarter


She-Smoke: A Backyard Barbecue Book, Julie Reinhardt + Grilled Beef Short Ribs

June 7, 2010 Cookbooks

She-Smoke by Julie Reinhardt is a witty and well-explained overview of grilling styles, sauces, rubs, techniques, and cooking tools geared toward the female bbq chef.

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“Mad Hungry: Feeding Men and Boys” + Oatmeal Chocolate Chip Cookies

May 17, 2010 Cookbooks

Oatmeal chocolate chip cookies recipe + a review of “Mad Hungry: Feeding Men and Boys,” a new cookbook by Lucinda Scala Quinn.

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Eat Safely in Any Language

April 26, 2010 Products

Do you have a food allergy or special dietary requirement? Guest posted Vera Badertscher reviews specialty food safety cards that are written in many foreign languages for when you travel. Eat safely on the road!

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I Heart Macarons, by Hisako Ogita

April 19, 2010 Cookbooks

A book review of I Heart Macarons, by pastry chef Hisako Ogita. Do you love macarons? Then you have to have this book.

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Ready for Dessert, by David Lebovitz + Tangerine Butterscotch Sauce Recipe

April 12, 2010 Cookbooks

Today we review a new cookbook by David Lebovitz, “Ready for Dessert: My best recipes.” We put this baking book to the test by making five recipes and digging into the text.

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The Heartbreak of Cookbook Overwhelm

April 5, 2010 Cookbooks

Tired of being overwhelmed by endless cookbook titles? Take heart: pro cookbook connoisseur Samantha Tackeff guides us through the new cookbook jungle. Let her advise you on the good versus the pointless.

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The Splendid Table: “How to Eat Supper”

March 22, 2010 Cookbooks

Interested in “The Splendid Table’s How to Eat Supper: Recipes, Stories, and Opinions” (2008, Clarkson Potter, $35)? Check out our review.

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