Top | Newsletter 2012

Culinate Newsletter February 29

(mailing, James Berry)

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 h1. Dear readers,
 [/columns/askhank "Hank Sawtelle"] found something familiar in Beaten, Seared, and Sauced, one man's tale of, as Hank says, "ditching a perfectly respectable professional career" to attend cooking school. You see, Hank had done the same thing. In his review of Jonathan Dixon's book, Hank calls it a memoir about himself that he didn't write. Pretty tricky, no?

 Hank also writes, "Even without that extra frisson of the familiar, however, Dixon’s memoir is a satisfying read, weaving together the challenge of a midlife career change with the experience of learning to cook at the school." 

 I haven't read Dixon's book myself, but I am intrigued. For many of us, midlife career changes can come without much change in our approaches to cooking. But reading about someone else's journey — in or out of the kitchen — can bring inspiration to all parts of our lives. 

 Kim Carlson
 Editorial Director

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story1id: 333942
story1text: "Lynn Curry has eight suggestions for emphasizing taste over tonnage."
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story2text: "Shoshanna Cohen is nuts about these legumes. Plus, Mollie Katzen's recipe for Gado Gado."

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recipe1text: "From the book 'Truly Mexican' comes this simple recipe with complex flavor."
recipe2id: 370340
recipe2text: "The brilliant cooks at the River Cottage came up with this easy way to cook fish and vegetables together."

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