by Brian | Dec 5, 2011 | Cookbook Reviews, News
This is about brilliance. And fun. And quirkiness. And pasta. By training, I am an applied mathematician. When people ask why I blog about food, the answer is simple: I like food and I like writing. My training as a math geek has taught me to appreciate elegance,...
by Brian | Nov 23, 2011 | News
It’s here! The Cooking by the Book website has a fresh new look. We’ve made it less wordy, much more pretty, and far easier to navigate. This blog is next. In a few days it will have bright new scheme to match the rest of the website. If you have feedback...
by Brian | Nov 5, 2011 | News
This Friday at Cooking by the Book we had what can only be called a Salmon Salon. Organized by Verlasso, a new aquaculture company, the subject was important: the evolution of sustainable salmon farming on our planet. And, what does sustainability mean for food...
by Brian | Oct 4, 2011 | News
Are we all just one big America? Politically, we have red and blue states [and some purple ones, too] but some lines are definitely drawn. Are they lines or perhaps barricades? How about food wise? Can food be a common base for us all? Not really. We are not...
by Suzi | Sep 26, 2011 | Cooking Events, News
Fall is the great season for food. Of the four seasons, my favorite is fall. True, I miss the warmth of summer, and I hate how each day is shorter. Spring mornings are warm but these fall mornings can only be called crisp. But, thank God, there isn’t the three feet of...
by Suzi | Sep 21, 2011 | News
There is eating and there is dining. At an even higher level, there is the dining experience. That full experience is a reward that every person recognizes and relishes. It goes far beyond the food. In fact, the food can be secondary. You can have a dining experience...
