Our readers from Beijing have informed us that this blog is blocked in the PRC! Perhaps the Chinese government thinks the site is about embezzlement?
After four years in Beijing, what better way to celebrate my repatriation–and to launch this blog’s “Cooking the Books” feature–than with a review of Cooking with Shelburne Farms? Based in Vermont, Shelburne Farms is a working farm, guest inn and educational center that supports sustainable agriculture. The cookbook, which was published in September and written by the farm’s head chef, Rick Gencarelli, and journalist Melissa Pasanen, celebrates the produce of Vermont: apples, dairy, maple syrup–essentially, all things American. It sounded like the perfect way to celebrate autumn, but how would their self-proclaimed country-style cooking stand up in my city kitchen? It took two pounds of butter to find out.
Welcome to my new blog! L’il ol’ luddite me is still figuring out the mechanics, but here are some things to look for soon:
- Cooking the Books: Hundreds of cookbooks are published each year. They’re glossy and beautiful, but are the recipes any good? My reviews feature recipe testing, to help you determine if you should buy the book.
- The Outlaw Chef: in which I willfully modify recipes to suit my own tastes/diet.
- Other recently published articles and musings from a hungry person.
Thanks for stopping by and please come back soon!