For carnivores trying to reduce their meat consumption for the greater good (ie., sustainability reasons), vegetarian recipes from meat lovers may be the answer, such as Bill Niman, of Niman Ranch’s, Three-Bean Chili and barbecue expert Steven Raichlen’s Malaysian Grilled Tofu with Chilli Peanut Sauce.
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Alain Ducasse has opened a cooking school aimed at home cooks in the 16th arrondissement of Paris. Half- and full-day classes will include “Traditional cuisine,” “Escapist cuisine,” and “Gourmet cuisine,” with instructors available in both French and English.
Model-turned-cookbook writer Sophie Dahl has been approached by the BBC to host a new food show in the UK. Dalh’s cookbook, Voluptuous Delights, earned praise from critics and Jamie Oliver called it “an absolute joy.”
Researchers are trying to develop a new treatment for type-2 diabetics using an African tea found in traditional Nigerian medicine that is produced from the extract of Rauvolfia Vomitoria leaves and the fruit of Citrus aurantium.
Mark Kurlansky’s new book, The Food of a Younger Land, features such long forgotten American recipes as Mississippi molasses pie, Montana fried beaver tail, Long Island rabbit stew and Nebraska pig fries. The recipes have been rescued thanks to writers like Eudora Welty and Zora Neale Hurston, who described them in their novels.