Friday, August 08, 2008
Do you know the difference between pancetta and streaky bacon? How about what makes a good egg? Or, why frozen peas can be better than fresh? And why goose fat is better than butter?
Well, the answer to these questions and more, are in a recent addition to my cookbook shelf titled, How To Be A Better Foodie: A Bulging Little Book for the Truly Epicurious by well-known food writer and gourmand, Sudi Pigot .
Simply put, this is more than just a book. Since its release in 2007, its been a virtual "celebration" of food that will appeal to anyone dedicated to finding the finest, latest, rarest, and most delicious culinary knowledge. How To Be a Better Foodie serves up entertaining and informative morsels to satisfy even the most insatiable cravings, such as:
Unusual delicacies—prawn shells, radish leaves, parmigiano reggiano rind and more
The latest in culinary trends such as belly pork, wagyu beef, lotus root crisps, green tea iced meringue, and sousvide preparation
International foodie pilgrimages and an almanac of seasonal delicacies
It also features quizzes to test readers' true foodie wisdom, with page after page of foodie facts and illustrations.
About the author: Sudi Pigott is passionately obsessed with good eating and has been writing about the best ingredients, artisan producers, specialty shops, culinary trends, and food destinations for more than a decade. She has written for a wide variety of publications including The Financial Times. She lives in London with her equally "foodie" husband and son.
And don't forget to stop by and spend some time at the "Sudi The Better Foodie" website.