A Literary Culinary Journal
See more food photo compositions at Meeta K. Wolff. She runs a popular food blog, What’s for Lunch Honey.
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by Jonell Galloway
Ancient Grains for Modern Meals, by Maria Speck
My favorite cookbook of the year. Maria Speck knows how to incorporate ancient whole grains from around the world into dishes that remain rustic on the edges, but healthy, original and elegant at the same time. The technical explanations about ancient grains are excellent, as well as her explanations about general cooking techniques. The food stories she incorporates here and there about growing up in Greece and Germany add a touch of charm.
A must for any health-conscious real food lover who wants to eat interesting food combinations and dishes with a touch more sophistication that can pleasantly surprise guests, but not take them totally away from their references, because the dishes are for the most part influenced by Mediterranean cuisine.
The Poet’s Cookbook: Recipes from Germany, poems by 33 American poets with German translations
The Poet’s Cookbook: Recipes from Tuscany, poems by 28 Italian and American poets
I love the original concept of these books, pairing a food poem with a recipe. A poem by our Food Poetry Editor, Christina Daub, “Wine“, appears in the Tuscany version.
Farming: A Hand Book, by Wendell Berry
As a Kentuckian, Wendell Berry has forever been my mentor. He is, in my mind, the precursor of the Slow Food philosophy in the U.S., through the philosophy he has cultivated and spread for over 50 years now, well before Petrini and company started the Slow Food movement. Whether writing prose or poetry, he is always eloquent, and the same message of integrity, respect for others and for the land is the central message. This is one more inspiring book of poetry to add to our shelves of books to keep forever, that will comfort us in times of trouble, that we will pick up time and time again when we’re losing faith in humanity, devastated by the disrespect shown to the land, losing touch with our roots. Berry always says what he thinks in all his eloquence and with true gentillesse, but more than that, he lives the life he preaches, and that is consoling.
Food Wine Rome, by David Downie and Alison Harris, published by The Little Bookroom, part of The Terroir Guides series
Food Wine Burgundy, by David Downie and Alison Harris, published by The Little Bookroom, part of The Terroir Guides series
Paris, Paris: Journey into the City of Light, by David Downie
David Downie writes wonderful articles for The Rambling Epicure and Alison does exquisite food photo exhibits for our Food Art section. I can never get enough of their work, because the writing is exquisite and full of literary and historical references, and the photos are truly art. Downie always shows you the insider’s view of whatever he writes about, and Alison has a great eye for catching the very essence of what they’re covering, whether it be truffle hunting or discovering little out-of-the way restaurants in isolated villages. You can never go wrong with their books.
Dictionnaire Universel du Pain, by Jean-Philippe de Tonnac
Jean-Philippe de Tonnac also writes for The Rambling Epicure, and has recently become THE bread writer all bakers want to meet. This book should in my mind be translated into English immediately. It offers a wealth of information about bread from time immemorial, covering techniques and breads from around the world, as well as spirituality, sex, gluten intolerance, bakers as poets, bakers as prophets and much more. “Encyclopedia” would be a more appropriate term than “dictionary”.
The Self-Compassion Diet: Guided Practices to Lose Weight with Loving-Kindness by Jean Fain
Jean Fain has tried every diet out there, so she can speak with authority about the subject of weight loss. She is also affiliated with Harvard Medical School as a psychotherapist, so she has the credentials to talk about the subject. Her book takes a totally different approach to weight loss than any I’ve seen. She doesn’t count calories and restrict what you eat. Her approach is instead through the mind, to become mindful of what we eat, when we eat (when stressed or lonely, for example), why we eat (out of need to nourish ourselves or out of boredom or frustration); to appreciate what we eat, and above all to be conscious of our entire relationship with food.
The book teaches you how to take control of yourself and your relationship to food so that you can change the way you think about food in general, so that eating becomes a totally different experience. Jean does this through loving-kindness, self-hypnosis, meditation and numerous other weight-loss approaches, which you follow gradually, not all in one go. She also offers a CD including guided meditations to help patients after they have stopped therapy.
Her main thrust is self-love, that we must not be too hard on ourselves, or we’ll fall back in to our old and bad habits quickly. The beauty of the book and CD combination is that you can live half way around the planet and still follow her method.
Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food, by Carlo Petrini and Ben Watson
Mich Turner’s Masterclass: The Ultimate Guide to Cake Decorating Perfection, by Mich Turner, published by Jacqui Small LLP, London
Mitch Turner’s cake decorating book is worthy of a fine art book in its presentation, and of an encyclopedia in terms of the detailed explanations about cake decorating. Her pastry and cakes are truly works of art. A must for all pastry makers, whether professional or amateur.
Food art:
From Plate to Pixel: Digital Food Photography, by Hélène Dujardin
This book is special for many reasons. There are lots of people out there trying to learn food photography without a clue as to even the basic techniques required and no possibility of taking a food photography workshop. This is the book for them, because all the basics plus quite a lot more are explained in a clear, direct manner. It also verges on being an art book, because it is illustrated by Dujardin’s beautiful food photography.
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by Gerês
I love to go to Gerês in autumn: The warm colors of the leaves. The tranquility of the surroundings and the breathtaking landscape always take me to another dimension, hard to define in only words. I lose myself in those glorious woods; I lose track of time too.
I take my time walking, enjoying nature’s generosity and gathering mushrooms and arbutus, also known as “tree strawberries”. And this year I was happy to discover that the arbutus trees were covered with vibrant yellow, red, and orange berries, most of them ready to be picked and eaten. They have a delicious sweet/tart taste and a singular texture. Soft but with very small pips, that give them a tiny bit of crunch, and perfect when dipped and baked in a smooth cream. They remind me of my care-free childhood in the hills of Gerês, when only the present existed and every moment had a magical aura.
When I returned home, I still had all these tastes and scents floating in my mind and I wanted to make them into some delicious concrete delight instead of just a memory. Once more, I found myself pottering in the kitchen, cooking a smooth fruity cream made out of memories.
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,Super Healthy Chocolate Orange Cake with Rich Chocolate Frosting (Vegan + GF), Wine Books Worth Reading, Wine Books Worth Reading, , Choose Healthier Meat – Whole Living Daily : Whole Living, Saul’s Deli Dreams Up a Latke Truck for Hanukkah – Food Trucks, Magret de pato con mermelada especiada de mango, The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth About What You Should Eat and Why (read review in comment section), and much more.
Cick here to continue.
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by David Downie
North of Genoa’s historic harbor — the celebrated Porto Antico — spreads the recently pedestrianized Piazza Caricamento. It’s most imposing and significant building is 
, for centuries the HQ of the Banco di San Giorgio — the bank that gave “banking” its name, and helped make Genoa one of the world’s richest cities. The frescoed palace — part medieval fortress, part baroque mansion — now houses Genoa’s port authority. Few visitors think to visit the interior, which is open to the public and worth a peak. Frescoes, high ceilings, antique furniture and plenty of salty atmosphere are to be found.
The square is backed by Sottoripa and Via Turati, two shopping arcades lined by mom-and-pop stores of all kinds: fry shops, cafes and bars.
One of my favorite shops along Sottoripa is Armanino, a specialty foods boutique founded in 1905. The Armanino family still runs this narrow, deep cavern. Celebrated for its wide variety of candied fruit, handmade by a candy-maker in Savona, Armanino also offers scores of highest-quality Ligurian specialty foods. You’ll find Santa Rita brand dry pasta, unfiltered extra virgin olive oil from the Frantoio di Borgomaro and many other small producers, Savona anchovies bottled in olive oil, authentic artisan-made bottled pesto and flours derived from chickpeas or chestnuts, perfect for traditional Ligurian recipes (and naturally gluten-free to boot).
Even older than Armanino (though a relative newcomer to the city’s medieval neighborhood) is nearby Klainguti, one of my favorite cafés in Genoa. Klainguti opened for business in 1826, the brainchild of a pair of Swiss brothers — which explains the utterly un-Genoese name. The Klainguti brothers were pastry makers. They had planned to sail to America from Genoa to make their fortune. But they literally missed their boat, opened a shop here instead, and the rest is history.
Klainguti’s is a tale of sweet success, from the archetypal Swiss butter cookies and rich cakes (including the caloric but irresistible “torta Zena” made with rum-flavored zabaglione cream, sponge cake and almond paste) on up. Another centuries’ old classic is the “torta Engadina” (a variety of German dark chocolate cake, filled with heavy cream and assembled from layers of light sponge cake made from almond flour).
Just over a decade ago two new, affable owners—also brothers—named Sauro and Fabrizio Ubaldi, plus Fabrizio’s son Luca, took over Klainguti. They trimmed the proverbial sails of this flagship café and got it flying along the Mediterranean circuit again after decades of doldrums.
Everything at Klainguti is made in house. The gobeletti are goblet-shaped apricot-jam cookies and they are very good. But there are also chocolate-dusted meringues made to look like miniature porcini mushrooms. The Falstaff is a croissant stuffed with hazelnut paste. Local legends claim it was one of composer Giuseppe Verdi’s favorites. Verdi was a regular at Klainguti whenever he was in Genoa, which was often.
The larger-than-life Verdi was a jumbo-sized individual and reportedly had no trouble dispatching giant portions of whatever he ordered. Those who can’t even imagine gobbling an entire torta Zena can get a fair idea of its excellent flavor by ordering a patatina rosa instead. These pink, baby potato-shaped confections explode with rummy zabaglione.
Klainguti’s outdoor tables are set up in the pocket-sized Piazza di Soziglia, a charming spot in the bull’s eye of the center of Genoa’s medieval alleyways. This is the perfect place from which to watch the multi-cultural, multi-racial Mediterranean world walk by. In case you’re hungry for the savory side before hitting the desserts, Klainguti also serves light lunches and many snacks. Don’t miss the cozy, handsome little backroom decorated with antique crystal chandeliers and colorful stone floors. It’s a good place to get out of the weather, whether hot or cold.
For addresses and opening hours, and much more on Genoa, its history, culture, food, wine, hiking trails, treks, guided tours, restaurants, food shops, best coffee, best focaccia and more, keep reading WanderingLiguria and pick up our books, Food Wine Italian Riviera & Genoa and Enchanted Liguria: A Celebration of the Culture, Lifestyle and Food of the Italian Riviera.
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de SandeeA
La culpa fue del coulant, volcán, paradise, fondant,… como lo queráis llamar. Os habríais librado de mí, si un día no hubiera preparado este postre mágico de chocolate con total éxito (y asombro, por qué no decirlo) de todos a mi alrededor. Hasta ese momento, mis experiencias en la cocina habían ido desde lo meramente “comestible” a lo gravemente perjudicial para la salud. Calcular medidas (para paella por ejemplo, un vaso de arroz seco por persona), dejar los filetes más tiesos que el codo de un Playmobil, y los garbanzos duros como los rodetes de la dama de Elche eran mis especialidades. Pensaba que la cocina, aunque me atraía bastante, no era lo mío. Y de repente, un se cruzó en mi vida la receta de coulant de Michel Bras.
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Save money on those pumpkin spice lattes by making your own pumpkin spice with this recipe. Click here to see recipe.
Find variations on this spice recipe here.
And if you get a craving for pumpkin pie spice lattes from time to time, here’s a low-calorie version. For an all-out version, whipped cream and all, you might go for this recipe. For a simple version using fresh pumpkin purée, click here.
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I am not a lover of sweets, in fact most of the time I dislike them, which is quite a handy thing for my figure.
Still, sometimes, nostalgia takes over. I remember my great aunt’s fresh coconut layer cake, with the layers stacked high like a cathedral, and how the white coconut reminded me of angel’s wings. I remember moist chocolate layer cakes from childhood birthday parties. Carrot cake with cream cheese frosting, popular when I was in college. As a little girl, how pretty the name “red velvet cake” sounded. Gingerbread with hot butterscotch sauce on a cold winter’s day, made by my best friend’s mother on Saturday afternoons.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
