Fettuccine with Corn Crema and Charred Green Onions, and Squid Ink Linguine with Uni and Crab, from MASTERING PASTA by Marc Vetri and David Joachim

Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Continue reading

Cooking Under the Gun—and Sustenance by the Sea

by Isaac Cronin

My career as a food professional did not begin romantically. It started with a death in the family.  James Carr, a former convict and ex-member of the Black Panther Party, died a violent death just as Jimmy’s brother-in-law Dan Hammer and I were finishing the first draft of Jimmy’s autobiography, BAD, a tough tale of life in South Central and the prisons of California. Very much a book of that time. Continue reading