One day the thought crossed my mind about blogging? Will I have something to say?
Could I Write once a week? Then I found an article titled " How to start a food blog" in the Amateur Gourmet. That was it. I started my blog in the Seattle PI, promising to write twice or 3 times a week. HA! I write almost every day! Now I have my own savory blog because my food obsessed mind has way too much to say.
All this thanks to the Amateur Gourmet! Today I realized that the Amateur Gourmet
upgraded his site! If you read food blogs, then you probably know the Amateur Gourmet. So way to go! I am so proud to say that I am the third person to add comments to his post about upgrading his site. When you read this, there will probably be atleast 20 comments or maybe 200.
Good luck with your new look, Amateur Gourmet.
Wednesday, August 8, 2007
Rude Food by Vir Sanghvi
I grabbed a book from the library titled "Rude Food" by Vir Sanghvi. I expected to read about real stories in the kitchen, how hard it is to survive in the dirty culinary world, how chefs fight and spit in your food. O.K, I'll stop. I think I expected an Anthony Bourdain type book, one of those books that will scare you into ever even thinking of opening your own place
and might convince you that chefs are possessed with the worst job on earth.
Vir Sanghi is slightly negative about the culinary world but not in a depressing way. He paints a picture of the restaurant world as it really is, minus a constant nagging negativity. He knows how to give credit when needed and makes sure that every detail on every subject is thoroughly explained.
Although a lot of the stories are about Indian cuisine, he writes about every type of cuisine, gives you surprising facts and history and most of all motivation to try foods that may seem odd at first.
The book is compiled of short essays of only a few pages each on basically every trend in the culinary world from truffles which he compares to the smell of sex, to caviar to a whole section dedicated to explaining diet trends.
If you are obsessed with food, the history of food, the smell of food or just want to learn some culinary tips, this is the book for you.
And as far as the subject of wanting to be a chef or learning how to cook( been harassed a lot lately):
All I hear is how this world is so hard. I shouldn't bother because my legs will hurt all the time,
working in a hot kitchen is really bad for your pores. But hey, wake up and smell the coffee
culinary fools. Working is rarely fun and everyone gets sick of their job at one point.
I would rather have a smiling belly then even dream of doing something else.
and might convince you that chefs are possessed with the worst job on earth.
Vir Sanghi is slightly negative about the culinary world but not in a depressing way. He paints a picture of the restaurant world as it really is, minus a constant nagging negativity. He knows how to give credit when needed and makes sure that every detail on every subject is thoroughly explained.
Although a lot of the stories are about Indian cuisine, he writes about every type of cuisine, gives you surprising facts and history and most of all motivation to try foods that may seem odd at first.
The book is compiled of short essays of only a few pages each on basically every trend in the culinary world from truffles which he compares to the smell of sex, to caviar to a whole section dedicated to explaining diet trends.
If you are obsessed with food, the history of food, the smell of food or just want to learn some culinary tips, this is the book for you.
And as far as the subject of wanting to be a chef or learning how to cook( been harassed a lot lately):
All I hear is how this world is so hard. I shouldn't bother because my legs will hurt all the time,
working in a hot kitchen is really bad for your pores. But hey, wake up and smell the coffee
culinary fools. Working is rarely fun and everyone gets sick of their job at one point.
I would rather have a smiling belly then even dream of doing something else.
Subscribe to:
Posts (Atom)
