(mailing, James Berry)
[[invoke. page:newsletter1 # These are some of the fields that may be used # ============================= # leadimageid: # leadtext: # story1id: # story1text: # story2id: # story2text: # recipe1id: # recipe1text: # recipe2id: # recipe2text: # vad: (html for vertical ad) # hitBucket: (name used to track delivery) # ============================= leadimageid: 337325 leadtext: !fmt/block | 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 # The lead text story1id: 333942 story1text: "Lynn Curry has eight suggestions for emphasizing taste over tonnage." story2id: 369917 story2text: "Shoshanna Cohen is nuts about these legumes. Plus, Mollie Katzen's recipe for Gado Gado." recipe1id: 372512 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." # The ad vad: | <a target='_blank' href="http://howtocookapp.com/"> <img src="http://ads.culinate.com/htce/HTCEV-iPhone-Skyscraper.png" " width="120" height="600" alt="" border="0"/></a> ]]