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Cookbooks & Classes

Cavallo Point: The Cooking School Gets Cracking


You're in good hands with Kelsie Kerr.

There is cooking school and there is cooking school. The former is characterized by students in an auditorium wearing white coats intent on learning about brunoising, mother sauces, sanitation, hotel pans and ice sculpture. The latter comes in the form of an intimate class situated in a beautiful setting filled with a small group of people who just want to learn how to make a good dinner, all lead by a sweet Sissy Spacek-alike who coauthored the recent cookbook The Art of Simple Cooking with Alice Waters.

BBQ: Thai'ed Up on Memorial Day

Long ago—like seven years ago—I published my first cookbook, Asian Vegetables with Chronicle Books. (I know, a hot topic. Let's just say it's a good book, but no best seller.) Oddly, based on this book—which has all of two grilling recipes—I was invited to participate in a big grill-fest in Seattle, along with some serious barbecue guys. I was the only woman. And pregnant at that.

A Taste of Morocco in SF



My mother's family is Moroccan and to them, everything equals food. Visits from family: food. Saturdays: food. Sundays, Mondays and Tuesdays: food. Getting on a plane = packing food. My suitcase from a recent trip to Toronto was, in fact, full of Tupperware containers of couscous, tagines and salads when I got home. Here’s how someone homesick for Moroccan copes:

1. I get preserved lemons from Rainbow Grocery. You can find them in one of the bins at the back of the store, near the olives. I dice them and put them in salads with chopped tomatoes, cucumbers, hearts of celery and onion. And a dash of parsley.

Books for Cooks: Required Summer Reading



I read food books more than I read anything else. Whether I'm deep in a new cookbook—I just bought James Oseland's (editor-in-chief of Saveur magazine) divine Cradle of Flavor—or eating up one of Diane Mott Davidson's food-centered murder mysteries, food and good writing seem to go together like beaches and barbecues, or popsicles and summer days. Here are some of the books lying next to my bed right now—some other time, we'll have to talk food films.

"Simply Organic" Cooking

We got a copy of Simply Organic (Chronicle Books) here in the 7x7 office this week. Written by Jesse Ziff Cool, a longtime local-and-sustainable advocate who owns three organic restaurants down in Palo Alto, it’s a hefty cookbook loaded with semi-glossy pages and gorgeous photographs by SF’s own France Ruffenach.

7 Food Finds


Happy Year of the Rat!

Check out these 7 things—all happening this week.

1. You calling me fat?: Fat Tuesday’s today, so join in the debauchery at Townhall and then plan your 40 days of meat-free living. For inspiration, check out Millennium’s Eric Tucker, who’s doing a cooking demo and signing his latest book The Artful Vegan on Saturday at 11:15 a .m. at the Ferry Building Marketplace.

The Readymade Cookbook



A really bad photo of a pretty cool custom cookbook.

When I was growing up, dinnertime in my family usually began with my mother sitting on the floor, sifting through piles of recipes, all clipped from magazines or handwritten, and tossed into the recipe drawer. Today, the drawer is no longer and mom is more often on Epicurious, looking up four-fork recipes. Ask her to give you the recipe for something delicious that she made once and it will inevitably entail a frantic internet search.

7 Food Finds

Check out these 7 things—all happening this week.

1. A tailgating touchdown: Impress your pals by ordering Luna Park’s Tailgate Platter for Superbowl Sunday (the restaurant will take orders this Friday through the end of the game on Sunday). For some of us, it’s not about who wins or loses; it’s about the food—Niman Ranch BBQ chicken and ribs, coleslaw, French fries, beans and mashed potatoes.

Life in the Meatropolis

We just put the finishing touches on our December/January issue (well, actually, we’re still in the final throes—our executive editor just passed around the cover for our review). For the upcoming food feature, Sara Deseran and our former intrepid intern, Roxanne, dug deep into the world of meat, researching charcuterie at restaurants all over town. Our definitive guide demystifies the offerings—a good read, to be sure. In the meantime, I’ve been researching a story about steakhouses for our cityguide, a purse-sized bi-annual guide with comprehensive listings on where to shop, eat, drink and play. In other words, things have been a bit protein heavy over here.
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