The Good Housekeeping Christmas Cookbook is all you need to make the most wonderful time of the year a roaring success. The gorgeously illustrated tome is loaded with recipes for foods that you really want to make and eat, from “Showstopping Roasts” to “Sideshows” like whole-grain apple-fennel stuffing, and Brussels sprouts with pancetta and rosemary. Cocktail recipes are fantastic like Holiday Spritzers, Ruby Bellinis and Holiday Champagne Punch.
Beyond Bacon: Paleo Recipes that Respect the Whole Hog
By Stacy Toth and Matthew McCarry
(Victory Belt Publishing, 2013)
Paean to Pork
Many people try to divorce the food they eat from the animals that provide the sustenance. Beyond Bacon is not for them. In this self-described “love letter to pork,” pictures of lively little piggies prancing through fields are followed by whole page, full-color photos of butchers attending to lumps of fat and muscle. With diagrams of cuts, nutritional analyses of brains, hearts and bone broth and a how-to guide for rendering your own lard, not much is left to the imagination here.
Lewis Rossman, the executive chef of Sam’s Chowder House in Half Moon Bay, gave viewers an inside view of his lobster roll and demonstrated a rock cod recipe on Tasteable: California, a new TV series in which chefs at noted Golden State restaurants show off some of their best-selling dishes.
The foodfest known as SF Chefs has outdone itself yet again, lifting San Francisco ever higher into the culinary stratosphere with a wildly creative span of events ranging from an all-female-chefs deluxe dinner to a Portuguese wine intensive to a Nutter Butters cook-off between top local chefs.