For most of my almost five decades here on this orb, I’ve always cooked rice one way — the old school way, in a traditional cast aluminum rice pot over a stovetop burner. The rice was never measured in a special rice cup; you always knew exactly what level of rice produced three cups of cooked […]
Tasty Sweets, Minus the Guilt
January 1, 2010 by Leave a Comment
THE WORRY FREE BAKERY: Treats Without Oil and Butter By Kuniko Ibaraki, translated by Jessica Bezer (New York: Vertical, Inc., 2009, 80 pp., $14.95, paperback) At first glance, the title may create skepticism in many die-hard dessert connoisseurs, but every recipe in this book is grounded in Kuniko Ibaraki’s idea that delicious desserts can be […]
Tasty Sweets, Minus the Guilt
January 1, 2010 by Leave a Comment
THE WORRY FREE BAKERY: Treats Without Oil and Butter By Kuniko Ibaraki, translated by Jessica Bezer (New York: Vertical, Inc., 2009, 80 pp., $14.95, paperback) At first glance, the title may create skepticism in many die-hard dessert connoisseurs, but every recipe in this book is grounded in Kuniko Ibaraki’s idea that delicious desserts can be […]
Pan-Asian Comfort Food With a Twist
January 1, 2010 by Leave a Comment
The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens By Patricia Tanumihardja (Seattle: Sasquatch Books, 2009, 368 pp., $35.00, hardcover) A multitude of cookbooks reference mothers. A fair amount offer nods to grandmas of all ethnic backgrounds. And there is no shortage of pan-Asian cookbooks to choose from at the local bookstore. But Patricia […]
THE GOCHISO GOURMET: The Rising of the Phoenix…or the Egg?
September 17, 2009 by Leave a Comment
As the Nichi Bei Foundation embarks on a new journey as a nonprofit aiming to keep the community entwined with a newspaper, I have visions of that fabled Phoenix consumed in flames and reduced to ashes rising. Then again, maybe it wasn’t visions of the fabled Phoenix but simply of its common domesticated cousin, Gallus […]
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