Top | Newsletter 2011

Culinate Newsletter April 27 11

(mailing, James Berry)

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 h1. Dear readers,

 When you're cooking — feeding yourself and other people — small victories abound. There are, perhaps, more obvious successes in our lives: running marathons, making million-dollar deals, winning promotions, and so on. But day in and day out, the ability to bake a birthday cake, create a chicken soup, or craft the perfect cappuccino for someone you love provides elegant and much needed gratification in our complicated world. 

 And you can do it daily.

 I hear over and over again that when things get rough, people go to the kitchen. (Of course, the people I hear this from are often Culinate readers, so maybe that's no surprise.) After long days in front of computers, many of us take refuge there, not only because we need to feel something real with our fingers — stretchy pizza dough or wet lettuce or cold grains of rice — but also because we know that home-cooked food can satisfy us in a way that no deli takeout ever will.

 This week, Kelly Myers, who's leaving her job as chef de cuisine in a restaurant to become a teacher of future chefs, reflects on the best way she knows to learn to cook: practice, practice, practice. Her post resonated with me — I've seen this with my husband, who's taught himself to make amazing bread by doing so every week. I've seen it with my daughter, who can make a lemon-kissed vinaigrette so good, I request it every time we have salad. And I've seen it in myself with such humble dishes as poached eggs or classic pesto. Cooking gets easier the more you do it — and the food improves.  

 Here's to a week of cooking practice.

 Kim Carlson
 Editorial Director



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story1text: "Butcher and writer Camas Davis reviews four meat-centric books — on kitchen know-how, butchery, and meat reform." 
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story2text: "Joan Menefee ponders the loss of a cooking culture and wonders what it would be like if our social systems actually helped us value the work of cooking." 

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recipe1text: "This composed salad with walnuts, arugula, and goat cheese makes a complete meal." 
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recipe2text: "Jim Dixon transforms ordinary ingredients into something sublime."





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