Author name: Stuart Stein

Do TV Executives Think We’re Stupid?

Since I received such a great and varied response from my post, Do Publishers Think We’re Stupid?, I am continuing the series with Do TV Executives Think We’re Stupid? Author, critic and food writer John Mariani, (Esquire magazine, Diversion magazine, Bloomberg News, Bloomberg Radio andΒ The Italian-American Cookbook among other books) published an article in the …

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10 Techniques Every Cook Should Know Redux, #10 – #6

Amanda Gold, a staff writer for the San Francisco Chronicle, recently came out with 10 techniques every cook should know: Breading Browning/searing Dicing an onion Folding Making pan sauce Rolling out pie crust Making a roux Segmenting citrus Tempering Making a vinaigrette She said, “Mastering these will ease everyday kitchen chores and help you tackle …

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Winter Squash

In Alexander Dumas’ distinguished Grand Dictionary de Cuisine, he includes directions on how to cook an elephant. For many people, elephant cookery is less daunting than dealing with the large category of winter squash. Winter squashes (member of the Cuburbita family that includes cucumbers and melons) come in a plethora of varieties, shapes, sizes and …

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Terroir is not a small dog or related to 9/11

Localism, regionality, indigenous, terroir. What does it mean and why should we care? It’s mysterious. Ask two different winemakers, chefs or farmers for their definition and you will get three different answers. The classic definition of terroir (pronounced ter-whahr) is “a taste or sense of a place” or it’s an item that “uniquely reflects its …

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