Sunday
Jan042009
The Food Geek Is Now in Fine Cooking
Big news! There have been hints on my twitter feed for months now, but all of the pieces have been made public, so I can make at least the first of my big announcements:
The Food Geek is now a regularly appearing column in Fine Cooking Magazine. The first column, which is about the Maillard reactions as they apply to chicken piccata, appears in the February/March issue, which should be on the stands, well, any time now, and is currently available to subscribers of their web site.
Fine Cooking announced in their December/January issue that they are undergoing a big redesign and lots of changes. I am pleased to be part of those changes. There'll be more, and I'll let you know as soon as I can about the next one.
The Food Geek is now a regularly appearing column in Fine Cooking Magazine. The first column, which is about the Maillard reactions as they apply to chicken piccata, appears in the February/March issue, which should be on the stands, well, any time now, and is currently available to subscribers of their web site.
Fine Cooking announced in their December/January issue that they are undergoing a big redesign and lots of changes. I am pleased to be part of those changes. There'll be more, and I'll let you know as soon as I can about the next one.
Sunday, January 4, 2009 at 4:10PM
Reader Comments (4)
I look forward to reading your articles. I always loved Fine Cooking magazine!
Just read your article in Fine Cooking. Very interesting, always love to learn about the science of cooking. Since you can't dredge the chicken in Lemon Juice how about adding Lemon Zest to your flour?
Thanks, Irene.
As for the Lemon Zest, I did try that. It makes a fine post-cooking addition, but heat pretty much kills the essential oils which make the zest flavorful. That being said, it does make the chicken tastier.
Thanks, Deborah. I'm a big fan myself, even before they knew about me.