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Russ Parsons

How to Read A French Fry

 
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Los Angeles Times food writer Russ Parsons wanted to go beyond the usual cookbook, and write something that would actually help explain how food becomes cuisine. You don't have to be a scientist to understand the science of food preparation.
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A couple of years ago, a snappy book called "Kitchen Confidential" uncovered what it's really like inside the kitchen of a busy, popular restaurant. And a new book completes the picture -- Courtney Febbroriello's book began as a journal of her nightly frustrations, and then became a full-fledged look at what it's like to be co-owner of the restaurant where your husband is the chef.
We all know by now that we need to eat healthy. But eating responsibly can seem like a burden sometimes, especially with the easy availability of packaged, processed, pre-made foods. And, let's face it, some experts' idea of "healthy" food is pretty unappealing. It's for all those reasons that Dr. Andrew Weil has collaborated with former spa chef Rosie Daley.
New York Times food columnist Marian Burros has written many cookbooks, but her newest is different from the rest. It marks a purposeful return, literally, to the kind of foods our moms used to make.
Enjoy other EOB interviews in these categories:
Cooking, Food & Wine > General
Cooking, Food & Wine > Professional Cooking > Professional
Cooking, Food & Wine > Culinary Arts & Techniques

Alltop. We're kind of a big deal.
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All EOB Russ Parsons interviews:
What do you think about, when you're at the store picking out apples, or tomatoes, or peaches? Well, the point is, you're probably not thinking much about them at all. Chances are you have only the vaguest idea of where those fruits and vegetables came from, or whether they are "in season" or not. Do you know how to choose the best of the lot? L.A. Times food writer Russ Parsons brings together some science, some history, some big agribusiness, and some shopping tips in his new book "How to Pick a Peach." [Interview taped at Politics and Prose, Washington, DC]
Los Angeles Times food writer Russ Parsons wanted to go beyond the usual cookbook, and write something that would actually help explain how food becomes cuisine. You don't have to be a scientist to understand the science of food preparation.
 

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