“The first requisite for writing well about food is a good appetite,” wrote AJ Liebling. By his standards, most people I know are supremely well qualified. If you count yourself among them and are curious about the mechanics of food writing, I will be teaching a class on the subject in New Haven, CT in 2015. Food Writing (HSP249) will be offered at Gateway Community College in downtown New Haven, CT on Wednesday evenings. Aspiring restaurant
Thursday, December 11
Start Your Ovens
December means baking for many of us, me in particular. (Start Your Ovens I whisper to myself.) I have systems for managing to produce the food, savory snacks and desserts for at least four or five events around the holidays but this year I am a little late to get started. Then I came upon my own best advice published by Rebecca Ffrench on her web site Sweet Home. (“Congenitally overambitious” I said about myself, not this
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Saturday, December 20
Crispy Chocolate, Fruit and Ginger Rochers
Who doesn’t love the taste experience of eating silken chocolate and a crisp cookie or puffed cereal? Chocolatiers incorporate feuillantine (finely crumbled wafer cookies), puffed cereal, toasted nuts and seeds to add texture to their bonbons. Using quality couverture chocolate, you can make these Crispy Chocolate, Fruit and Ginger Rochers at home. They are a pretty good facsimile of a candy popular with professionals. Rocher means rock in French. These rocher candies look like craggy pieces from
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"Let no man fancy he knows how to dine Till he has learnt how taste and taste combine."
-Horace, Satires, 2.4They're here!
