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Posts Tagged ‘cookbooks

“Every restaurant needs to have a point of view”*…

 

chili bowl

Launched in 1931 by former amateur boxer Art Whizin, the Chili Bowl chain had 22 outposts at its peak. Each building was round and shaped like a chili bowl with 26 stools around a circular counter where diners could get the signature dish: an open-faced burger blanketed with chili. This 1937 photo shows the original Chili Bowl, located at 3012 Crenshaw Boulevard.

One stop on a wonderful tour of La La Land’s most exceptional eateries; see them all at: “LA’s Awesome History Of Weird, Food-Shaped Restaurants.”

* Danny Meyer

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As we muse on the mimetic, we might sparea thought for Charles Elmé Francatelli; he died on this date in 1876.  A Italian chef working in England, renown in his time, he was chef to Queen Victoria and Prince Albert for a time, chef of the St. James Club, among other prestigious postings .  But he is probably better remembered for his best-selling cookbooks, The Modern Cook (1845), A Plain Cookery Book for the Working ClassesThe Cook’s Guide and Housekeeper’s & Butler’s Assistant, and The Royal English and Foreign Confectionery Book.

Charles_Elme_Francatelli source

 

 

Written by LW

August 10, 2018 at 1:01 am

The tastiest of the tasty…

 

Inspired by The Morning News’ Tournament of Books, the folks at Food52.com launched The Tournament of Cookbooks!— in which “the 16 most notable cookbooks of the year vied for the coveted Piglet trophy,” with leading food writers and chefs servings as judges.

And a winner has emerged:  April Bloomfield’s A Girl and Her Pig, Recipes and Stories.  Follow her progress– and the fates of the vanquished– in this summary bracket.

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As we reach for our forks, we might spare a sweet thought for Ira Remsen; he died on this date in 1927.  An accomplished doctor, medical researcher, and the second President of Johns Hopkins University, Remsen is perhaps best remembered for his discovery (in 1879), with research assistant Constantin Fahlberg, of the artificial sweetener orthobenzoyl sulfimide.  (Munching on a roll in the lab, Remsen noticed that it was unnaturally sweet; as there was nothing unusual about the bread, he licked his fingers, onto which a few grains of the chemical had stuck. Eureka!)  Remsen and his assistant published the finding the following year, and Remsen put it out of his mind…  until Fahlberg patented the sweetener and began to market it as “saccharin.”

Ira Remsen

source

 

Written by LW

March 4, 2013 at 1:01 am

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