Courtesy
of Michael Ruhlman,
we're highlighting three thoughtful books today. In his blog entry,
Culinary
Intelligence - An Emerging Trend, Ruhlman reviews two
books. Culinary
Intelligence: The Art of Eating Healthy and Really
Well, by Peter
Kaminsky, talks about being smart about food, thinking sensibly
about cooking and eating. As Ruhlman writes, " Getting
middle-aged and plump myself, it was my kind of book (the subtitle
says it all)."
And in French
Kids Eat Everything, Ruhlman has found a book with the same
goal but targeted for a different audience.The subtitle also says
it all: "How our family moved to France, cured picky eating, banned
snacking, and discovered 10 simple rules for raising happy, healthy
eaters."
And finally, Ruhlman's own new book, Ruhlman's
Twenty, 20 Techniques, 100 Recipes, A Cook's Manifesto, which
just won the James Beard award for general cooking, is available
again. It sold out almost immediately after publication, but has
now been reprinted. Find out how just a few techniques - both
obvious and not-so-obvious - make cooking easy. You can find more
information here.
Happy reading!
