Around here they call me an “old” Fine Cooking editor, which I guess is true since the first issue I worked on was issue No. 9 (!). After a 6-year stint as an associate editor (the best job ever), I left the full-time office scene to work from home co-writing cookbooks with chefs like Gordon Hamersley, Barbara Lynch, and Scott Conant. Yet, in a way, I never really left Fine Cooking. While I’ve been “gone” I produced an award-winning cookbook for the magazine (Cooking New American), edited more than a dozen special issues, and contributed to both the magazine and the website. I live about 10 minutes from the Fine Cooking offices in Connecticut with my husband and our two kids.
Four chefs’ best tips and recipes for phenomenal grilled cheese.
From its minimalist white cover, to purposefully vague directions like “Acquire starter culture,” to a warning to exercise a high level of caution when making some of the dishes inside, this book is not really for use in the kitchen, at least not by mere mortals. But it’s a fascinating read nonetheless.
It's not just because Modernist Cuisine at Home by Nathan Myhrvold with Maxime Bilet is huge and expensive that I want it for Christmas (I swear).
The Great Meat Cookbook by meat guru Bruce Aidells lives up to its subtitle: Everything You Need to Know to Buy and Cook Today's Meat.
Making sauces can be daunting, but not when you have Martha Holmberg’s Modern Sauces by your side.