Well Fed Network

1682, 12th April: I went this afternoon with several of the Royal Society to a supper which was all dressed, both fish and flesh, in Monsieur Papin’s digesters, by which the hardest bones of beef itself, and mutton, were made as soft as cheese, without water or other liquor, and with less than eight ounces of […]

This is the latest installment in a continuing series that documents my personal quest to become the host of my own cooking show. Since this is a relatively new “career,” there are no vocational programs or community college courses to prepare me for it. From what I have seen, the two most important elements in […]

Ok, so astrologically Summer ended two weeks ago but I had a busy September. Besides, we’re still knocking out 90 degree days here in L.A. (Lower Alabama). The final book on my list is Michael Ruhlman’s landmark work The Making of a Chef: Mastering Heat at the Culinary Institute of America. Rulhman’s mission? Infiltrate the CIA.
The award-winning […]

This is the latest installment in a continuing series that documents my personal quest to become the host of my own cooking show. Since this is a relatively new “career,” there are no vocational programs or community college courses to prepare me for it. From what I have seen, the two most important elements in […]

The unifying theme of the books on my reading list has been the narrative - my life in food. Ruth Reichl’s journey from awkward youth to renowned food critic (Tender at the Bone), Anthony Bourdain’s autobiographical “adventures in the culinary underbelly” (Kitchen Confidential) and the article that turned into a career change and then a […]

This is the latest installment in a continuing series that documents my personal quest to become the host of my own cooking show. Since this is a relatively new “career,” there are no vocational programs or community college courses to prepare me for it. From what I have seen, the two most important elements in […]

This is the latest installment in a continuing series that documents my personal quest to become the host of my own cooking show. Since this is a relatively new “career,” there are no vocational programs or community college courses to prepare me for it. From what I have seen, the two most important elements in […]