Top | Newsletter 2012

Culinate Newsletter April 4

(mailing, James Berry)

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 h1. Dear readers,
 I get asked two questions often: "What restaurant shall we go to?" (or some variation of that one), and "What cookbook can you recommend?" (or some variation of that one). 

 I'm much better at the second question because I see a lot more cookbooks than I do restaurants. Lately, several people have asked about gluten-free cookbooks and also vegan books. In fact, one friend asked about a gluten-free vegan cookbook for her nephew! 

 Recently at a dinner party with longtime friends I served braised beef and polenta. I had enjoyed dinners with this particular group in the past and knew that they all ate beef. Or at least I thought I knew. But then, G. politely asked if he could have more polenta — and I saw that his portion of beef was pushed off to the side. Turns out, he's avoiding beef and has been for many months now. I hadn't taken stock of my guests'  current diets, and I felt sorry about that. As a host, I won't let that happen again. 

 Rather than being stressed out by my guests' dietary choices, I feel happily challenged by them. It stretches me as a cook to find a recipe that fits the party — whether it's vegan, gluten-free, dairy-free, veg, or whatever. The broad variety of interesting cookbooks on specialized diets makes this interesting — even a pleasure.

 Kim Carlson
 Editorial Director

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story1id: 376862
story1text: "When Beth Howard's husband died suddenly, grief hit hard. One way she coped was to make pies — dozens of them. Win a copy of her new memoir."
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story2text: "Deborah Madison explores ways to add bite to soft foods by sprinkling in crunchy nuts, seeds, breadcrumbs, whole grains, even bits of vegetable."

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recipe1text: "In her book 'Dishing Up Oregon,' Ashley Griffin Gartland spotlights this Jason Barwikowski recipe — perfect for Easter."
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recipe2text: "Joan Nathan's variation on French macaroons are made with just four ingredients."

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