What We’ll be Serving Up

In the days that followed, the farmers dutifully (and skeptically) planted Napoli carrots and spread the almond dust over the rows….Ferran Adrià may have espresso foam and olive oil capsules, I thought, but he doesn’t have carrots pre-infused with almonds.

                                                                                               — Dan Barber, The Great Carrot Caper

Here’s a quick look at what we’re writing about at the CambridgeCooks kitchen table.

On the front burner:

We profile food blogger and photographer extraordinaire Béatrice Peltre, as well as report on her appearance at Harvard Book Store.

On the back burner:

We’ll profile two local favorite stores: Fresh Pond Market, and Arax Market, as soon as we can convince the owners of both groceries to stand still long enough for a photo.

We’re also working on pieces about two cookbook authors who made appearances recently: the ever-herbivorous Didi Emmons, and fish chef/seafood sustainability advocate Barton Seaver.

Stay tuned and check back often.

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