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Food Links
There are many recipe and food
sites out there, and I haven't got the time or inclincation to check
them all out. These are some I've particularly liked.
Information
Gernot
Katzner's Spice Pages--for my 2cents, better info than you'll find
in the vast majority of books. My only concern about this site is
that someday he may stop supporting it, and the wonderful info will
disappear.
SF Chronicle
Food Section--I still read the online version every week
Splendid Table--includes
information and forums related to the NPR program
Guide to Dried Chiles--from
"Cook's Thesaurus", this took me a lot of searching to find, so I'm
putting it here for future reference; the information looks solid based
on my prior experience, and it has the less common chiles as well as
clarifying those often mislabelled
Forums, mailing lists
Bread Baker's List--a great
list for baking bread, for everyone from beginners to people who write
award-winning bread cookbooks
Wholegrain-baking List--a
list about baking bread, but also other things, with an emphasis on
whole-grains; a number of others who mill wheat themselves congregate
here. Lots of good bakers and advice about sourdoughs here.
E-gullet--an amazing resource for
serious cooks, including lots of professionals, with forums for getting
even the most obscure cooking-related questions answered
Simple cooking--website by John
Thorne, who puts out a newsletter, Simple Cooking, and has a number of
volumes of collected articles out now, the lastest, Mouth Wide Open, is
a delight
Organizations
James Beard Foundation--information
and cookbook awards
International Association of Culinary
Professionals (IACP)--information, and cookbook awards
(I always like to check up and see how the books I've been most
impressed by have done in the awards each year)
Blogs
The Breakway Cook, by Eric Gower--using global seasonings to flavor easily available local ingredients; now also on sfgate.com
Food Politics, by Marion Nestle--she's very wise on the politics and policies of food
Out to Lunch, by Cynthia Phillips--a friend on the WELL, who is wrong about Shirley Corriher, but right about many other things
Peter Reinhart--bread baker and bread-baking-teacher extraordinaire
Real Baking with Rose, by Rose Levy Berenbaum--baker and writer of precise books for bakers, who has a very misguided aversion to whole wheat
Summer Tomato, by Darya Pino--great information about food, cooking, and health, by a skeptical scientist and lover of food
Chocolate
Scharffenberger
Chocolate--source
of beloved 70% bittersweet, and many other lovely
things; this used to be where you could sign up for their factory tour,
but with the Hershey's buyout, that's no longer available. At
least the 70% that I live on doesn't appear to have changed, yet
Chocomap
--the place to find a good chocolate shop near you
Places to $pend on Food Online
Natural Way Mills--ships
bulk whole grains in quantities for home bakers, from Minnesota;
shipping is almost always more expensive than the grains themselves
Sirene Spicer--this indispensible
source for unusual spices such as long pepper, cubebs, and cassia buds
appears to be defunct. Long peppers are now easier to find but with
luck the internet will provide the next time I need cubebs or cassia
buds.
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