Author: CuisineWriter
Marie-Antoine Carême
There’s Nothing New Under the Sun…. “…Whilst still in his teens, working as a pâtissier with Bailly, he (Carême, 1784-1833) came to associate confectionery with architecture, and spent much time studying and copying prints of classical architecture in order to reproduce them in the kitchen as elaborate set pieces or pièces montées. The architectural style […]
Bonito
Photo by BocaDorada Bonito is a type of tuna, which is a member of the mackerel family, and one of the most important fish in Japanese cuisine. Rarely eaten fresh, the dark, oily meat is dried into very hard cubes, which must be ground or shaved with a special tool before use. Bonito shavings form […]
Amira
Reported as Closed 590 Valencia Street, San Francisco, California 94110-1115 ph: 415.621.6213 When you are in the mood for virtuoso belly dancing and delicious Turkish food, wander into Amira and feast on both. The atmosphere is all pillows, throw rugs, silky music and darkened corners. Start with the delicious hors d`oeuvre of walnut spread, and […]
Candle Café
1307 3rd Avenue, New York, New York 10021-3301 ph: 212.472.0970 fax: 212.472.7169 An organic, vegetarian haven whose farm-fresh food will give you the glow of health. Polished apples sit on each table, and recommended dishes include a crunchy sprout salad, a vegetable casserole with mushroom gravy, and a grilled portobello mushroom sandwich on sourdough. The […]
Candy Corn: Your Friend and Mine
by Marjorie Ingall Shut up, it is not disgusting. It is appalling and addictive and seductive, the rock cocaine of the confectionery world. Teenagers and adults may turn up their noses in favor of the Hershey’s Fun Size chocolates (which, you’ll excuse me, would be infinitely funner if they had more mass), but the little children […]
Contributors
Julie Besonen Julie Besonen has written about food and entertainment for Paper Magazine, Playboy and The New York Times, among other publications. She lives in New York City. Keith Besonen Keith Besonen is a home brewer and a home barbequer. He lives in Fayetteville, Arkansas. Irena Chalmers Irena Chalmers’ witty and well-informed commentary on American food trends has established […]
Breakfast Cereal Beginnings
Today, many of the products that line the breakfast cereal aisle contain artificial colors and flavors, processed flours, and sugar, all pressed into novel shapes and promoted by cartoon characters. But this wasn’t the way it started out. The breakfast cereal industry came into being as a result of late 19th century America’s fascination with, […]