The Cook's Cook February-March 2015 Issue

This issue of The Cook’s Cook is the first of our second year as a publication. We celebrate by announcing that each issue will now have a theme.

This year we’ve chosen Images, giving thought to the beauty and power of how food—and its sources and creation—is presented visually.

You won’t want to miss Barbara Hansen’s fascinating article about gorgeous cookies that are made to look like Mexican tiles, or Chris Reid’s thoughtful account on painting still life arrangements, orchards, and vineyards.

Mara Lubans-Othic writes about foraging for the elusive and strangely-shaped cauliflower mushroom. Alice Medrich explains how to correctly choose and describe cocoa when writing a recipe. Debra Tillar offers a tutorial on absinthe, with recipes.

J.D. Landis writes about an “odd bottle” of Graves from his wine cellar, and former fromagier Kristy Turner describes how she became a vegan and learned to make excellent non-dairy cheeses.

Read Regina Baraban’s article on travel in Portugal, Issy Budd on healthy snacks for teens, and be moved by the story of Heartbeet Lifesharing farm and community residence.

Welcome to the start of our second year. It’s going to be a good one.

Click here to view the issue!

Blog of the Month: Fig Jam and Lime Cordial

This blog is a ray of sunshine from, as the author writes, "The Great Southern Land." Celia and Pete live there--in Sydney Australia, to be precise--with their two children. They chronicle their endeavors to make as much of their own food as possible, employing a healthy sense of humor along the way. I am in awe viewing all the photos they post of their remarkably well-spent time. One finds gorgeous images of sourdough bread (there are around 100 posts devoted to bread); and dozens of interesting pastry recipes such as canelés (a French pastry like a caramelized crispy baked custard) to choose from. Then they are off on a trip to the National Bonsai Collection at the Canberra Arboretum, then back home with their beloved backyard flock of chickens - known as "chooks"-- Down Under. I say "living well," indeed! ~Eva Baughman


Readers Write: Southern Biscuits

[My] experience with southern food came through my Savannah, Georgia-raised mother-in-law. She made Southern comfort foods like cornbread (real cornbread, not a boxed mix), and Thanksgiving was a whole new world of dressings and desserts. Though everything she made was delicious, nothing could have prepared me for the near-religious experience of the real Southern biscuit.


Video: Heartbeet Lifesharing

Heartbeet is a vibrant lifesharing Camphill community and licensed therapeutic residence that includes adults with developmental disabilities and interweaves the social and agricultural realms for the healing and renewing of our society and the earth. Community members live and work together, in beautiful extended family households, forming a mutually supportive environment that enables […]


The Cook's Blog: Chicken Parmesan

There are plenty of traditional American foods with which to celebrate autumn, cold weather, the harvest, and the oncoming holidays. But when you’ve had enough of apples, corn, squash, and cider, a hearty Italian-style recipe provides a welcome break while still fitting the prescriptives of the season…Chicken Parmesan is an excellent dish for serving to a crowd. You can serve it (as I prefer to) accompanied by pasta generously dressed in best-quality olive oil, minced raw garlic, minced parsley or basil, and freshly grated Parmigiano Reggiano.


Movie Review: The Hundred-Foot Journey

The Hundred-Foot Journey, directed by Lasse Hallström, is an interesting and enjoyable
summer food film that has a lot going for it, while also not quite hitting the mark. Based on a best-selling novel by Richard C. Morais, the film was produced by Stephen Spielberg and Oprah Winfrey and features a generally wonderful ensemble cast, but is also a somewhat confounding experience. Briefly summarized, The Hundred-Foot Journey tells the story of a successful Indian restaurateur and his family of servers and cooks, and their attempt to make a home for themselves in Europe following the burning of their restaurant and death of the family’s chef and mother.