| Jun 13, 2011
| 10:30 AM
Worried you won't be able to savor the Escoffier-inspired food of "1906 Paris" at Grant Achatz's Next restaurant? Take a deep breath: You can now turn to the long-dead French chef for direction as John Wiley & Sons issues a new edition of the classic...
| Jun 13, 2011
| 4:10 PM
I have too many cookbooks. My four Ikea bookcases are stuffed, with books piled on top of them. More books are stacked on my coffee tables and on the floor. What am I to do?
That's why a San Francisco Chronicle story by Amanda Gold called "Recipe for...
| Jan 26, 2012
Q: What is the difference between chicken broth and chicken stock? Can you use either?
--Tina Feigenberg, Chicago
A: There's no real difference. The "Deluxe Food Lover's Companion" defines broth as "a liquid resulting from cooking vegetables, meat or...
| Jan 27, 2012
| 5:49 PM
Wouldn’t you love a trip to France? Can’t afford the airfare or bag fees? Bistro Provence on Memorial Drive brings France to you.
It offers French food and French wine at an affordable price, but this isn’t Julia Child’s cooking....
| Feb 23, 2012
When Charlie Trotter announced, just past the stroke of midnight on New Year's Day, that he would be closing his eponymous Chicago restaurant at the end of August, quite a few people vowed to get to Charlie Trotter's, one last time or even for the very...
| Feb 27, 2012
| 11:55 AM
Cindy Hutson stood in cockpit of the charter boat Priority off Islamorada Tuesday, taking instruction from captain A.J. Stewart on the finer points of detecting the bite of the yellowtail snapper.
"You don't feel the bite; you see it," Stewart told her....
| Apr 18, 2012
| 9:44 AM
Food lends itself to good writing because, as M.F.K. Fisher so famously wrote long ago, writing about food often means writing about “other, deeper needs for love and happiness.” In defense of her craft and her subject, she declared: “...
| Aug 7, 2009
| 3:19 PM
At 80, Julia Child is still a champion of the good life. And with more than 40 years of fine dining under her belt--which fits quite trimly--she's a powerful argument for having your genoise and eating it too.
"I eat properly, and that makes a...
| Feb 19, 2010
Mary Susan Herczog, who reacted to being diagnosed with breast cancer at 33 by documenting her subsequent journey with astonishing clarity and humor in The Times and on her website, has died. She was 45.
Herczog, who also wrote travel books, died Tuesday...
| Sep 1, 2009
Sheila Lukins, an influential cookbook author whose "The Silver Palate" demystified and helped popularize gourmet cooking in America's home kitchens, has died. She was 66.
Lukins, who also operated a pioneering gourmet takeout shop, died Sunday at her...
| Jul 17, 2008
| 4:19 PM
THE fragrances of early summer -- rose, jasmine, honeysuckle, lavender -- are pure romance.
And lemon verbena, that wonderfully aromatic herb with slender green leaves, may be the most romantic of them all. Its captivating perfume is delicate yet...
| Oct 11, 2007
| 5:49 PM
2007-10-11 13:10:18.0 Russ Parsons: Hey everyone, what's cooking?
2007-10-11 13:10:25.0 Ed Sails: Hi Russ. I wanted to thank you for your suggestion a few weeks ago about the marinated lamb in yogurt with onions that you suggested for my party. It was...