John Sconzo has shared the organized chaos and whirlwind of a weekend where slow food was the theme and a search for delicious was the mantra. Aki and I were captivated by the ingredients (people and environments are also ingredients in cooking) and not only did we drink the kool-aid we started handing it out. The weekend has greatly influenced us as cooks and people.
Adventures in Doughnutland.
akiandalex@ideasinfood.com
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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To Be Read
Martin, Melissa M.: Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou
Lee, Lara: Coconut & Sambal: Recipes from my Indonesian Kitchen
Chauhan, Maneet: Chaat: Recipes from the Kitchens, Markets, and Railways of India: A Cookbook
McDermott, Kate: Pie Camp: The Skills You Need to Make Any Pie You Want
Lee, Lara: Coconut & Sambal: Recipes from my Indonesian Kitchen
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Michael Solomonov: Federal Donuts: The (Partially) True Spectacular Story
Chris Cosentino: Offal Good: Cooking from the Heart, with Guts
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Samin Nosrat: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Michelle Tam: Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo
Lee Brian Schrager: America's Best Breakfasts: Favorite Local Recipes from Coast to Coast
Jacqueline An: An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen
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« December 31, 2008 | Main | Smoked Lobster »
Ideas in Slow Food: Queensbury, NY
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