Here are some of my favorite links and discoveries from the past month:
~ EDIBLE FRENCH was featured in the New York Times T Magazine.
~ I was invited to discuss EDIBLE FRENCH on one of my favorite radio programs, Evan Kleiman’s Good Food on KCRW.
~ A new photography book examines chefs’ favorite tools and why those objects matter to them.
~ Cooking fills a home with scent, acting like pheromones for the house that make a place feel lived-in and inviting.
~ A visual feature shows what breakfast looks like around the world, from Tokyo to Istanbul to Reykjavik.
~ A collection of 25 Hindi food-related expressions that reveal how language and cuisine intertwine.
~ If you enjoyed my “Parents Who Cook” interview series, you’ll appreciate these additional pieces of practical advice gathered by Leah Koenig.
~ An inside look at Trader Joe’s and the business practices that shaped the store’s unusual approach to retail.
~ Emily Blincoe’s playful, color-coded food photography organizes ingredients into striking visual gradients.
~ Mark Bittman offers guidance on feeding children and fostering a home where cooking is simply part of daily life.
~ Does using room-temperature eggs really affect baked goods? A look at the science behind a common baking question.
~ Struggling with French pronouns? This simple flowchart helps you decide whether to use “tu” or “vous”.
~ Avoid common pitfalls in the kitchen by reviewing some of the biggest mistakes people make when baking cookies.