[Read Patricia Unterman’s review here.]
Actress Mindy Kaling (The Office) once famously tweeted: “One slice of pizza in the Hollywood area? Don’t Jonathan Gold me and tell me to go to the San Gabriel Valley goddammit ….” Continue reading
Category Archives: Eat
Pie for π Day: 3.14 etc.
by Risa Nye
March 14 is π Day. You remember π (Pi) right? (Hint: It’s the ratio of a circle’s circumference to its diameter. For any circle, dividing its circumference by its diameter will give you exactly the same number every time: 3.14159…, π. Last year π enthusiasts were very excited to be able to celebrate the once-in-a-lifetime epic event on 3-14-15, at 9:26:53.) In any case, on March 14, the sets of math geeks and pie lovers overlap in a deep-dish, double-crust Venn diagram, piled high with whipped cream. In honor of π Day this year, I set out to explore the art and science of pie-making with a few of the local masters — all conveniently located within a several-mile radius of my house. Continue reading
PI(E) π DAY Fun for All Ages
Celebrate Pi π Day (and Einstein’s birthday)at the Exploratorium in San Francisco on Monday, March 14. There is an afternoon filled with activities or you can join the fun online at Second Life. Pi Day was founded by the Exploratorium’s own Prince of Pi, physicist Larry Shaw and has become an international holiday. Continue reading
The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
Recipes by Ken Forkish
A follow-up to the James Beard and IACP award-winning book Flour Water Salt Yeast, featuring an unprecedented look into the mechanics of pizza-dough making, plus scores of recipes for pizzas in every style: Neapolitan, Roman, American pan pizza, New York-style, creative flat breads, gluten-free pizza, and more. Continue reading
Sweeter off the Vine! Two recipes by Yossy Arefi.
Sweeter off the Vine! is Yossy Arefi’s first book. Celebrate the luscious fruits of every season with this stunning collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats. Ruby red rhubarb is roasted to adorn a pavlova, juicy apricots and berries are baked into galettes with saffron sugar, and winter’s bright citrus shines in Blood Orange Donuts and Tangerine Cream Pie. Yossy Arefi’s recipes showcase what is fresh and vibrant any time of year by enhancing the enticing sweetness of fruits with bold flavors like rose and orange flower water inspired by her Iranian heritage, bittersweet chocolate and cacao nibs, and whole-grain flours. Accompanied by gorgeous, evocative photography, Sweeter off the Vine!, is a must-have for aspiring bakers and home cooks of all abilities.
A Baker’s Dozen: Mostly British Stories and Recipes
by Dianne Boate
There are remarkable people who come into our lives and become authors of certain types of adventures. I am speaking of my former “gentleman friend,” a Mr. Watkins, an Englishman who took me three times to England, and was responsible for a career turning point in my life when I became a staff member of the Renaissance Pleasure Faire. Even after we parted (after nine years together), English ways and recipes carved out new horizons for me.
