Amanda Hesser is an American food writer, editor, cookbook author and entrepreneur. Most notably, she was the food editor of The New York Times Magazine, the editor of T Living, a quarterly publication of The New York Times, author of The Essential New York Times Cookbook which was a The New York Times bestseller, and co-founder and CEO of Food52.
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.
Offal, also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics.
Heston Marc Blumenthal is a British celebrity chef, TV personality and food writer. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes, such as bacon-and-egg ice cream and snail porridge. His recipes for triple-cooked chips and soft-centred Scotch eggs have been widely imitated. He has advocated a scientific approach to cooking, for which he has been awarded honorary degrees from Reading, Bristol and London universities and made an honorary Fellow of the Royal Society of Chemistry.
Fergus Henderson is an English chef who founded the restaurant St John on St John Street in London. He is often noted for his use of offal and other neglected cuts of meat as a consequence of his philosophy of nose to tail eating. Following in the footsteps of his parents, Brian and Elizabeth Henderson, he trained as an architect at the Architectural Association in London. Most of his dishes are derived from traditional British cuisine and the wines are all French.
St. JOHN is an English restaurant on St John Street in Smithfield, London. It was opened in October 1994 by Trevor Gulliver, Fergus Henderson, and Jon Spiteri on the premises of a former bacon smoke-house. Under Henderson's guidance as head chef, St. JOHN has specialised in "nose to tail eating", with a devotion to offal and other cuts of meat rarely seen in restaurants, often reclaiming traditional British recipes. Typical dishes include pigs' ears, ducks' hearts, trotters, pigs' tails, bone marrow and, when in season, squirrel. As a result, St. JOHN has developed a following amongst gastronomic circles: "chefs, foodies, food writers and cooks on sabbatical".
Chris Cosentino is an American celebrity chef and reality television personality known as the winner of Top Chef Masters, a competitor on The Next Iron Chef and for his appearances on Iron Chef America. He is known for his haute cuisine offal dishes, and was chef-partner at Incanto in San Francisco. Forbes Traveler called Incanto "perhaps America's most adventurous nose-to-tail restaurant … On offer are lamb's necks, pig trotters and a five-course nose-to-tail tasting menu perhaps including venison kidneys and chocolate-blood panna cotta." Incanto closed on March 24, 2014. In December 2014, he opened Cockscomb, a restaurant centered around his updated interpretations of classic San Francisco dishes.
Pork is the culinary name for the meat of the pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Faggots are meatballs made from minced off-cuts and offal, especially pork together with herbs for flavouring and sometimes added bread crumbs. It is a traditional dish in the United Kingdom, especially South and Mid Wales and the English Midlands.
A Bacon Explosion is a pork dish that consists of bacon wrapped around a filling of spiced sausage and crumbled bacon. The American-football-sized dish is then smoked or baked. It became known after being posted on the BBQ Addicts blog, and spread to the mainstream press with numerous stories discussing the dish. In time, the articles began to discuss the Internet "buzz" itself.
Chocolate-covered bacon is an American dish that consists of cooked bacon with a coating of either milk chocolate or dark chocolate. It can be topped with sea salt, crumbled pistachios, walnuts, or almond bits. References on the internet date back at least to 2005. The popularity of the dish has spread worldwide, and the dish has featured on television shows about food. A variant has been served at state fairs, where the bacon is served with chocolate sauce for dipping, and the dish has been developed into a gourmet food bar.
Everything Tastes Better with Bacon: 70 Fabulous Recipes for Every Meal of the Day is a book about cooking with bacon written by Sara Perry. She is an author, food commentator and columnist for The Oregonian. The book was published in the United States on May 1, 2002, by Chronicle Books, and in a French language edition in 2004 by Les Éditions de l'Homme in Montreal. In it, Perry describes her original concept of recipes combining sugar and bacon. Her book includes recipes for bacon-flavored dishes and desserts.
I Love Bacon! is a cookbook with over fifty recipes devoted to bacon and bacon dishes, many of them from celebrity chefs. The book was written by Jayne Rockmill and photography was provided by Ben Fink. Broken down into eight sections, the book covered how to make homemade bacon and moves onto "brunch" and "small bites" before covering soups, salads and sides, pasta, fish, meat, and desserts. I Love Bacon! was published in October 2010 by Andrews McMeel Publishing and met with favorable reviews for its unique dishes and helpful culinary tips for novices.
Charcuterie: The Craft of Salting, Smoking and Curing is a 2005 book by Michael Ruhlman and Brian Polcyn about using the process of charcuterie to cure various meats, including bacon, pastrami, and sausage. The book received extremely positive reviews from numerous food critics and newspapers, causing national attention to be brought to the method of charcuterie. Because of the high amount of interest, copies of the book sold out for a period of a few months at Amazon and Barnes & Noble.
Lucy Waverman is a Toronto-based food journalist, editor, columnist, food consultant and cookbook author. Her Wednesday food column "Weekend Menu" and Saturday column "Fresh Tastes" appear in The Globe and Mail, Canada's national newspaper, and she is the Food Editor of Food & Drink, a magazine published by the Liquor Control Board of Ontario. She has done extensive recipe and product development for major companies, restaurants and public relations firms. She has also appeared on television and radio shows across Canada and the United States, including 12 years with Citytv's CityLine.
A History of English Food is a history of English cuisine from the Middle Ages to the end of the twentieth century written by the celebrity cook Clarissa Dickson Wright. Each era is treated in turn with a chapter. The text combines history, recipes, and anecdotes, and is illustrated with 32 pages of colour plates.
Angie Mar is an American chef and restaurateur. She owns and operates Les Trois Chevaux in New York City.
The Essential New York Times Cookbook is a cookbook published by W. W. Norton & Company and authored by former The New York Times food editor Amanda Hesser. The book was originally published in October 2010 and contains over 1,400 recipes from the past 150 years in The New York Times, all of which were tested by Hesser and her assistant, Merrill Stubbs, prior to the book's publication. The book has recipes dating from the mid 1850s, when The New York Times first began publishing topics about food and recipes.
