Category Archives: Books

Foragers: Langdon Cook on Bainbridge Island Sunday

Those of you who delight in the hunt for chanterelles, picking wild huckleberries or really anyone who find wild things on their dinner plates might want to clear your Sunday schedule.

Seattle forager, blogger and author of Fat of the Land: Adventures of a 21st Century Forager
Langdon Cook will be on Bainbridge Island this weekend. If you want to know more about him, Seattle Times had a review of Langdon’s book as well as a recipe for chanterelle pasta (which I just might try tonight thanks to some generous mushroom-sharing co-workers).

Langdon will talk about his book and his adventures finding food in the wilds of the Pacific Northwest, starting at 4:30 p.m. at Bloedell Reserve. Tickets are $35 to $40 and available at Brown Paper Tickets.

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Local Cooks Inspire Public TV Pledge

About two hocooksPledgeurs of my weekend so far has been woefully unproductively but deliciously sucked into watching KCTS 9‘s membership drive. I stole glances while cleaning and procrastinated while working and watched during a visit with the in-laws.

They compiled holiday recipes from viewers around the state (including a dozen or more Kitsap cooks) and invited some of them on to cook, including Kim Berto of Poulsbo who made Halibut Cakes with Tarragon Sauce and Bill Osowski of Poulsbo, who mad a Baked Stuffed Shrimp.

Most of the recipes they’ve been showing are from home cooks, and look fairly easy to make. Mostly the programming has made me jealous of George Ray, whose only job, it seems, is to taste the food and exclaim how wonderful it is. I. Want. That. Job.

It inspired a few “why didn’t I think of that” moments and a wholde lot of hungry stares.

And yes, it drove me to make a pledge.

For a $65 or more membership, you can get the book and the warm fuzzies for supporting public television.

Now that’s some tasty marketing.

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The Chemistry of the Perfect Cookie

An NPR story reveals the secret to perfect cookies: it’s in the gluten. Adding a tablespoon of water to a cup of flour helps it out. Who knew? Chemists, apparently.

They interviewed the Shirley Corriher, a food scientist with a new book, Bakewise: The Hows and Whys of Successful Baking.

There also is a good-looking recipe for Chocolate Crinkle cookies. The story’s worth a listen and read.

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