Tales From the Cutting Board

The Nasty Bits

Like some of the dishes he loves, Anthony Bourdain himself is somewhat of an acquired taste, however I am a fan of all of his books and television shows.  In The Nasty Bits Bourdain combines two of my favorite things -- the culinary world and short essays.  In typical fashion, Bourdain pulls no punches and gives us a glimpse of the underbelly of the culinary world rarely shared with outsiders.  If there were a gossip magazine for foodies, a kitchen "rag" if you will, Bourdain would be the editor in chief, as he spares no one in this collection of celebrity skewering and culinary gossip, no matter how famous or revered in the new world order of celebrity chefs and their ilk his subjects may be.  Of course the irony is that Bourdain himself is a cog in that very machine, but so far he seems not to have lost himself in the hype and hoopla of the chef as rock star/tv personality world.

This is a great book to keep on your nightstand or in your briefcase for those times when you find yourself with twenty or thirty minutes to while away.  Each essay is a story in and of itself and is a welcome respite from the news or events of the day.  As the saying goes, truth is stranger, (and often more interesting), than fiction, and Bourdain has a constant stream of quirky characters and outlandish storylines at his disposal in the culinary world and he does not waste his resources. 

Culinary Artistry

Of all the cookbooks, books about cooking, books about cooks, books by cooks, and just plain books on my bookshelves one of my absolute favorites is Culinary Artistry by Andrew Dornenburg and Karen Page.  First published in 1996, this book predates the foodie craze and you will find in its pages a food reference manual like no other.  Although it's been around for over a decade I've run into enough people with a passion for food that were not aware of it that I thought it was worth mentioning here. 

Judging by the title alone one might think that this is a book about presentation or plating, but it actually goes deeper into the artistry of food, where the blending of ingredients, seasonings, and spices is the true art form.  Inside the inauspicious covers of this book there are a few recipes and an interesting "desert island lists" section in which renowned chefs such as Nancy Silverton, Alice Waters, and Joachim Splichal share the ten ingredients they would most want to take with them to a desert island as well as three cooking techniques they would utilize once they arrived; however, the most valuable asset of this book is the "food matches made in heaven" section.  Here you will find hundreds of food items, (primarily fruits and vegetables), the optimal season for them, and a list of foods and seasonings to mate them with.   For example, strawberries are currently in blessed abundance at my local farmer's market, and as much as I love to eat them right out of the basket I popped open Culinary Artistry just to see what I might be missing.  Some suggested pairings were mascarpone, balsamic vinegar, beaujolais, rhubarb, and figs, (not all at once, of course).  Of course I've known about the pairing of strawberries and balsamic vinegar for years, but seeing it in print jolted me to pull down the special bottle of balsamic I had received last summer for my birthday, (so special it is reserved for only the finest occasions and there is not much that is finer than a basket of fresh, in their prime strawberries), and drizzle a bit over the sumptuous ripe strawberries I had been enjoying.  The marriage of tangy and sweet was a perfect match that played on my tongue like the first dance of summer.

In this same vein there are sections on seasoning matches made in heaven, around the world with flavors, (spices and dishes associate with cultures around the world), and common accompaniments to assorted entrees.  I find myself revisiting this wonderful book time and again as various produce comes into season, when I want to experiment with some new herbs I've recently discovered, (or when I'm looking for new ways to use old standbys), and when I have a craving for a certain cut of meat or seafood and want ideas for side dishes and/or sauces.  This book makes a wonderful, (and inexpensive), gift for anyone from the most devoted gourmet to the reluctant cook and may just inspire someone to open their kitchen to new and unexpected pairings of food.

Edible Communities

No the streets aren't paved with chocolate and the houses aren't made of gingerbread, but the philosophy of Edible Communities, (cultivating communities through food), does make one's mouth water and satisfy a hunger for information on sustainable living.

Last week I had the pleasure of spending a couple of days relaxing in beautiful Ojai, California.  While wandering through the shops of downtown I picked up a complimentary copy of Edible Ojai, hoping to find a fun article or two to read while lounging by the pool later that day.   What I discovered was a publication that was engaging, entertaining, thought-provoking, and a welcome detour from some of the glossy, "high fashion" food and wine magazines that have become the norm -- not that those magazines don't hold a place in my heart as well.

With almost 40 cities/regions with their own dedicated magazines, including places as diverse as Los Angeles and the Iowa River Valley, Edible Communities publications seek to educate and foster a feeling of community through the local foods, restaurants, and events specific to that region.  Both local culinary traditions and new, exciting methods of sustainability are covered in every issue.

The Edible Communities web site, (www.ediblecommunities.com), is also a cornucopia of information, with seasonal recipes, an informative and entertaining blog, and spectacular photos. If, like me, you are interested in learning more about sustainable living and enjoying a "local" lifestyle, then visit the Edible Communities web site today.