Out to Lunch
Talking about Food, Art, and Whatever with Carolyn J Phillips
Writings
Writing about food seems to be the perfect job, something that you get to do if, say, you actually did clean your plate all those years ago, got every last Girl Scout badge they had to offer, and wore clean undies each day just in case you got into a car accident and someone bothered to notice. Since I did in fact do all of these things, I guess this is my just reward.
It was my luck to fall in love with cooking way back in high school. I then went on to eat some of the best food in the world, particularly the cuisine of China. That is of course what led me to this new career, this dream job, the life that it would seem everything around me has been screaming toward: writing about food and the people behind our culinary culture.
My food blog at carolynjphillips.blogspot.com is where you can find the most current information on what I've been eating and what foodies I've been talking to, or with, or about. This blog, called Out to Lunch, was recently named cited in WE Magazine's list of 101 Women Bloggers to Watch in 2011.
In spite of the fact that most of our most famous chefs are men, it is women who have become the leading force in food writing in America. Culinary Goddesses is a series of interviews with some of the most famous women who form our current culinary nobility.
These women – who include cookbook authors, television personalities, food writers, and editors – will include such doyennes as Madeleine Kamman, Marcella Hazan, Diana Kennedy, Judith Jones, Cecilia Chiang, Claudia Roden, and Madhur Jaffrey, all the way through the second and third generation that followed, including Deborah Madison, Nathalie Dupree, Alice Medrich, Dorie Greenspan, Crescent Dragonwagon, Mollie Katzen, Flo Braker, Sara Moulton, Elizabeth Andoh, Stephanie Hersh, Nancy Verde Barr, Leah Chase, Shirley Corriher, and Joyce Goldstein, for about twenty-five interviews.
Each interview will include a biography for each subject, a small photo album, a list of her accomplishments, and her favorite recipe. A short history of culinary writing by American women will provide the background for these stories. Presently in draft manuscript form.
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Another aspect of Chinese cooking that has bee completely overlooked in other cookbooks is the importance of seasonality and location. Grandmothers and gourmets alike know that the best food is always super fresh, is grown close to home, complements the local cuisine and its seasonings, and fits the time of year.
Simple Pleasures from a Chinese Kitchen: Authentic Seasonal Recipes from Every Region of China will delve into China's unparalleled and unexplored spectrum of extraordinary foods, the delicious and completely seasonal things that Chinese people buy and cook and eat every day. And unlike absolutely any other cookbook out there, this book will introduce each dish in an easy, truly accessible way so that its readers will be able to cook an authentic dinner with dishes from every culinary region in China. Presently in draft manuscript form.
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