Food Writing
food52—"Camembert, made at home"
Camembert cheese has a fussy reputation that it doesn’t necessarily deserve. It’s one of the simplest ripened cheeses to make at home: you don’t need a cheese press, and you don’t need a specialized curing chamber to ripen it. It conveniently ripens at ordinary refrigerator temperatures.
Read it here.
Grist—"Motherload: the secret to diy kombucha"
People have been brewing kombucha and touting its miraculous healing powers for a long time. In fact, it had its big debut in North America after World War I: Picture flappers sipping kombucha. And yet somehow it always seems like a recent alternative health fad.
Read it here.
JCMW—"The Drudgery of Cherry Pie"
I once fell out of love with someone for complaining about cherries. We stood in the orchard with our heads flipped back to peer up through the branches, gnats flying up our noses and ears and sticking to the sour juice dripping from our elbows. He told me it wasn’t actually fun.
Read it here.
the lost arts of hearth and home
“An utterly charming collection of recipes and how-tos for the 21st-century hipster homemaker. Like postmodern Elizabeth Davids, they augment their own recipes with obscure, intriguing ones from earlier centuries.”—Publishers Weekly
the lost art of real cooking
“If Irma S. Rombauer hadn’t used the phrase more than 70 years ago, the ideal title for this engaging little volume—half cookbook, half culinary sermon—might have been The Joy of Cooking.” —The Wall Street Journal
“The Lost Art of Real Cooking is a reminder that inspiring cookbooks can be more useful kitchen tools than any appliance.”—LA Weekly
paprikahead
Baking, fermentation, cheese-making, canning… and scrapple.