A new feature here: Books on food that you should check out.
Four Fish — New York Times seafood writer Greenberg examines our historical relationship with wild fish. In the early 2000s, Greenberg, reviving his childhood fishing habit, discovered that four fish–salmon, tuna, bass, and cod–“dominate the modern seafood market” and that “each is an archive of a particular, epochal shift”: e.g., cod, fished farther offshore, “herald the era of industrial fishing”; and tuna, “the stateless fish, difficult to regulate and subject to the last great gold rush of wild food… challenge us to reevaluate whether fish are at their root expendable seafood or wildlife desperately in need of our compassion.”
Artisan Bread in Five Minutes — While the phrase artisan bread typically evokes images of labor-intensive sessions and top-notch ingredients, for authors Hertzberg and François it means five minutes. An intriguing concept—high-quality, fresh bread in less time than it takes to boil water. The authors’ promises of no kneading, no starter, no proofing yeast and no need for a bread machine is based on the concept of mixed and risen high-moisture dough stored in the fridge for up to two weeks.
Note: If you have a fear of baking bread, this will help to alleviate those fears. It’s super easy, and you’ll be able to fill up your home with the smell of fresh bread. Also, if you love those artisan loaves, you can make at home for cents on the dollar what you would spend $5-10 for at the store.