Top | Newsletter 2009

Culinate Newsletter September 16 09

(mailing, James Berry)

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 h1. Dear readers,
 
 Those of us who love cookbooks read them for all sorts of reasons: We salivate over the photos and descriptions of food; we research unfamiliar ingredients; we put the recipes to good use. 

 But sometimes we read them just  to draw inspiration — to imagine fresh approaches to food and cooking. Sometimes, when we're very lucky, a new book shakes us loose from the things we think we know about food and causes us to look at it all from another angle. 

 Tod Davies' new book, [/books/collections/allbooks/jamtoday?utmsource=NL20090916&utmmedium=email&utmcontent=Jamtodaybook&utmcampaign=Inspiration "Jam Today"], did that for me.  Spend a few minutes with the [/books/bookexcerpts/jamtoday?utmsource=NL20090916&utmmedium=email&utmcontent=Jamtodayexcerpt&utmcampaign=Inspiration excerpt] we've published about Tod's potato salad. It might make you look at this humble dish in a whole new way. (You can also head over to KATU's AM Northwest to watch Tod making potato salad on TV.)

 If you like what you see, seek out this book asap. Because for those of us who cook everyday, honest kitchen inspiration is better than a gifted jar of saffron. Or a tube of  real vanilla beans. Or a bottle of aged balsamic. Or … well you get the picture. 

 Kim Carlson
 Editorial Director
 
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story1text: "Caroline Cummins looks at several new books of recipes for the slow-cooker."
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story2text: "Here's a handful of  inspiring food movies — some to watch online."

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recipe1text: "Nutty goodness for breakfast — tasty with maple syrup."
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recipe2text: "Make this popular restaurant appetizer at home."


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