About Joseph Tobin

Author Archive | Joseph Tobin
From the Editor | Darra Goldstein

Cook’s Block

But global warming is not my greatest worry at the moment, nor is the temperature an acceptable excuse. For the first time in my life I am facing what can only be described as cook’s block.

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Issues | Volume 2 Number 4

Fall 2002

Cheesecakes, Junkets, and Syllabubs; Cookbooks from Mad Magazine; “Deviled Ham Untouched by Human Hands”; The Domestication of the American Restaurant; The Mince Pie That Launched the Declaration of Independence; Big Cheese, Small Business; Chocolate: From Bean to Bar; Nero Blanc’s Recipe for the Perfect Yule Log; and more…

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Chef's Page | Tony Tan

Tony Tan’s Cooking Classes: Melbourne, Australia

Malaysia stands at the crossroads of Asia, where three of the continent’s greatest cultures—Indian, Malay, and Chinese—meet and mingle. Malaysia was not always so vibrant, though.

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The Natural World | Holley Bishop

Behind the Bee’s Knees

from Gastronomica 2:3 In late summer my rose bushes start to dance. Looking closely, I see honeybees darting from bud to bud, making the stems bend and sway. The bees are collecting pollen from the bright, powdery center of each blossom. When they have a full load, they hustle back to the colony with the […]

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From the Editor | Darra Goldstein

Hunger Artists

I recently wrote a paper for a conference celebrating the one hundred and fiftieth anniversary of Nikolai Gogol’s death, and I found myself caught up in his world of culinary excess and delight.

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Issues | Volume 2 Number 3

Summer 2002

What I Learned from M.F.K Fisher About Living After 9/11; Gender on a Plate; The Making of Confit in Centuries Past; An 18th-Century Controversy over Vegetarianism; Tokaji: Forever Amber; The Banana Project; Broth; The American Farmers Market; Tony Tan’s Cooking Classes; Sin and Redemption at the Whole Foods Market; When Readables Become Edibles; and more…

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Chef's Page | Adrian Hoffman

One Market: San Francisco, California

I’m often asked what style of food I cook at One Market. My stock answer, “Contemporary regional European,” is as hokey as it sounds. The truth is, I cook American food. So why do I cringe when I write that?

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Taste | Jeri Quinzio

Asparagus Ice Cream, Anyone?

Ice cream aficionados can be divided into two camps. There are those who love experimenting with innovative, exotic flavors like fennel, Parmesan, pepper, rose petal, or even puréed asparagus. Then there are the purists…

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From the Editor | Darra Goldstein

Who Doesn’t Like Comfort Food?

A pervasive new trend in food writing now threatens to eclipse all others, and there’s no relief in sight. This trend is “comfort.” It’s a tricky subject, precisely because the word—not to mention the idea—is so emotionally charged. After all, who doesn’t like comfort food?

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Issues | Volume 2 Number 2

Spring 2002

Consider the Eel; Women Who Eat Dirt; Dog Eating and the Dilemma of Diversity; Asparagus Ice Cream; The First French Tomato Recipe; Spanish Thistle-Bloom Cheese; The Child’s Physiology of Taste; Cuisine with a Conscience; Revolutions in Wine; 19th-Century Cooking Magazines; and more…

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