Culinate Newsletter Nov 28 07

(mailing, James Berry)

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 h1. Dear Readers,

 Have you seen Paul Johnson's new book, Fish Forever? The subtitle says it all: "The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood." 

 Paul, whose Monterey Fish Market supplies many Bay Area restaurants (including Chez Panisse), has spent the last several months promoting his book around the country; this weekend he'll be in Portland, Oregon, to join us at the Local Flavors Dinner.

 The book is beautifully produced and full of mouthwatering photos, but the thing we most appreciate is its breadth. Paul recognizes that the decision to eat a particular seafood entails many questions: How healthful is it? Is it sustainably procured? How do I prepare it for cooking? How do I cook it? His book answers these questions ably, giving us fish-buyers the confidence we need.

 I know I'll be buying copies to give as gifts this year. And buying lots more fish, too!

 Kim Carlson
 Editorial Director

story1id: 33039
story1text: Sara Perry shares a delicious gingerbread memory.
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story2text: Bon App├ętit chef Joe McGarry is on the forefront of corporate food awareness.

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recipe1text: Neither too sweet nor too bitter, homemade chai is the perfect cold weather pick-me-up.
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recipe2text: Creamy orange frosting takes this easy-to-make cake up a notch.

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