This book by Francis Mallmann and Peter Kaminsky presents a series of grilling techniques known as the 'seven fires,' which are adapted for home cooks to explore the boundaries of live-fired cuisine. Mallmann, trained in French cuisine but rooted in Argentine traditions, shares recipes such as Whole Boneless Ribeye with Chimichuri, Salt-Crusted Striped Bass, and Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad. The book includes evocative photographs showcasing the recipes and the beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. It emphasizes the simplicity and versatility of cooking with fire, making it a must-have for any griller looking to explore new culinary frontiers.
The Art of Simple Food is a comprehensive cookbook that teaches home cooks the fundamentals of cooking with a focus on seasonal, locally sourced ingredients. Alice Waters provides over 200 recipes that are approachable and flavorful, along with detailed instructions on kitchen staples, basic cooking techniques, and how to prepare a variety of dishes. The book emphasizes the importance of eating seasonally, shopping at farmers' markets, and valuing the simplicity and quality of ingredients. It is designed to educate readers on how to cook rather than just follow recipes, making it an excellent resource for both novice and experienced cooks.
The Nickel Boys is a powerful and disturbing novel that delves into the horrors of Nickel Academy, a segregated juvenile reform school in Jim Crow-era Florida. The story follows Elwood Curtis, a bright and idealistic young man who is falsely accused of stealing a car and sent to Nickel Academy. There, he and his friend Turner navigate the brutal and corrupt environment, marked by physical, emotional, and sexual abuse. The novel explores themes of systemic injustice, human perseverance, and the lasting impact of trauma. It alternates between the 1960s and the present, as the dark history of Nickel Academy is uncovered and its survivors come forward to share their experiences.
David Gelb is the the creator of Chef’s Table, the long-running Netflix documentary series that takes viewers inside the world of restaurants and chefs. David is also the director of Jiro Dreams of Sushi, the acclaimed documentary capturing the idiosyncratic world of master sushi chef Jiro Ono. In this episode, we talk about the creation of Chef’s Table and how the show invented a new vocabulary for food documentary filmmaking. We discuss the latest season as well as special seasons dedicated to barbecue, noodles, pizza, and French chefs. David is one of my favorite creators in the food world, and I loved catching up with him.
Also on the show, it’s the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: The horchata latte at Ursula in Brooklyn, Mundos Roasters in Traverse City, Michigan is doing great work. Also, Lucas Sin's Street Eats series on YouTube is such a great resource, a Chrissy's Pizza scene report, and there's a new NA Negroni in town: Lapo's. Lastly, an Oscars race update with Clayton jumping on the mic.
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