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    Half-sour cucumbers, hold the salt

    Half-sour cucumbers, hold the salt

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    Copyright 2008-2015Slow Food Fast. All writing and images on this blog unless otherwise attributed or set in quotes are the sole property of Slow Food Fast. Please contact DebbieN via the comments form for permissions before reprinting or reproducing any of the material on this blog.

    ADS AND AFFILIATE LINKS

    I may post affiliate links to books and movies that I personally review and recommend. Currently I favor Alibris and Vroman's, our terrific and venerable (now past the century mark!) independent bookstore in Pasadena. Or go to your local library--and make sure to support them with actual donations, not just overdue fines (ahem!), because your state probably has cut their budget and hours. Again.

    In keeping with the disclaimer below, I DO NOT endorse, profit from, or recommend any medications, health treatments, commercial diet plans, supplements or any other such products. I have just upgraded my WordPress account so ads I can't support won't post on this blog!

    DISCLAIMER

    SlowFoodFast sometimes addresses general public health topics related to nutrition, heart disease, blood pressure, and diabetes. Because this is a blog with a personal point of view, my health and food politics entries often include my opinions on the trends I see, and I try to be as blatant as possible about that. None of these articles should be construed as specific medical advice for an individual case. I do try to keep to findings from well-vetted research sources and large, well-controlled studies, and I try not to sensationalize the science (though if they actually come up with a real cure for Type I diabetes in the next couple of years, I'm gonna be dancing in the streets with a hat that would put Carmen Miranda to shame. Consider yourself warned).

Book Reviews

Celebration Update: “Mashup” Does Not Mean “More Potatoes”

Mouthwatering Vegan: Over 130 Irresistible Recipes for Everyone by Miriam Sorrell (paperback and Kindle editions, Random House, 2013; hardback 2010)

The Birthday Project: New Year, New Food

Aromas of Aleppo: The Legendary Cuisine of Syrian Jews by Poopa Dweck (HarperCollins, 2007)

French Food with Jewish Roots (and vice versa)

Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France by Joan Nathan (Alfred Knopf, 2010)

Souper

The Soup Peddler’s Slow & Difficult Soups by David Ansel (Ten Speed Press, 2005)

Italian Impromptu: Not Bad for an Actor (and Son)

Don’t Fill Up On the Antipasto by Tony and Marc Danza (Scribners, 2008)

Bistro + Cartoons = Stéphane Reynaud’s French Feasts

French Feasts: 299 Traditional Recipes for Family Meals and Gatherings by Stéphane Reynaud

Knives at Dawn: Bringing Heat to the Kitchen

Knives at Dawn: America’s Quest for Culinary Glory at the Legendary Bocuse d’Or Competition by Andrew Friedman

Not Your Parents’ Mom & Pop

Dough by Mort Zachter

The Mom & Pop Store: How the Unsung Heroes of the American Economy are Surviving and Thriving by Robert Spector

Cutting the salt in Indian cuisine

India with Passion: Modern Regional Home Food by Manju Malhi

A Bowl of Dough in a Book

Artisan Bread in Five Minutes a Day, by Jeff Hertzberg and Zoë François

Stuffed: A Food Industry Insider Attempts Moderation

Stuffed: An Insider’s Look at Who’s [Really] Making America Fat by Hank Cardello with Doug Garr

How to Eat Vegetables and Lose Weight and Save the Planet (Without Really Trying)

Food Matters: A Guide to Conscious Eating by Mark Bittman

What’s in YOUR restaurant’s dumpster? David Kessler uncovers the addictive side of chain restaurant eating

The End of Overeating: Taking Control of the Insatiable American Appetite by David Kessler

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