Cooking http://ijpr.org en Food "Straight From The Earth" http://ijpr.org/post/food-straight-earth <p></p><p></p><p></p><p>So maybe you're not a big vegetable enthusiast.&nbsp;</p><p>But this time of year, there's just so much good produce to be had, as gardens large and small begin delivering their wares.&nbsp;</p><p>It's a great time to get up to speed on recipes <a href="http://www.chroniclebooks.com/titles/straight-from-the-earth.html" target="_blank"><em><strong>Straight From The Earth.</strong></em></a>&nbsp; Thu, 10 Jul 2014 17:10:10 +0000 Geoffrey Riley & Charlotte Duren 15597 at http://ijpr.org Food "Straight From The Earth" When The Food Is Truly "Done" http://ijpr.org/post/when-food-truly-done <p></p><p></p><p></p><p>Your dinner plan was perfect… good foods, a good mix of flavors, and all healthy to boot.&nbsp;</p><p>But then it just didn't turn out right.&nbsp;</p><p>The food was either over- or under-done.&nbsp; Thu, 03 Jul 2014 17:10:10 +0000 Geoffrey Riley & Charlotte Duren 15171 at http://ijpr.org When The Food Is Truly "Done" Break-Making For The Brand-New Baker http://ijpr.org/post/break-making-brand-new-baker <p></p><p></p><p></p><p>Maybe you like the IDEA of baking your own bread, but find the process daunting.&nbsp;</p><p>We may have just the thing for you, a book on baking bread for beginners, <em><strong><a href="http://www.chroniclebooks.com/titles/josey-baker-bread.html" target="_blank">Josey Baker Bread</a>.&nbsp;</strong></em></p><p>Josey Baker is a former science teacher; with a name like his, he might have been destined to make bread, and he does.&nbsp; Thu, 26 Jun 2014 17:10:10 +0000 Geoffrey Riley & Charlotte Duren 14709 at http://ijpr.org Break-Making For The Brand-New Baker Don't Eat It, Juice It! http://ijpr.org/post/dont-eat-it-juice-it <p></p><p></p><p></p><p>If your kitchen counter is getting crowded, yours may be one of the many homes that now contains a juicer.&nbsp;</p><p>Sales of the devices ballooned over the last several years, giving consumers a way to pulverize foods into drinks.&nbsp;</p><p>Chef/author/instructor Robin Asbell hopes it's not a fad.&nbsp; Wed, 25 Jun 2014 17:10:10 +0000 Geoffrey Riley & Charlotte Duren 14626 at http://ijpr.org Don't Eat It, Juice It! Before The Big Meal, Wine And Cheese http://ijpr.org/post/big-meal-wine-and-cheese <p>Just in time for Thanksgiving, a chat on food… or two, come to think of it.&nbsp;</p><p></p><p>We'll certainly have the wine and cheese courses covered, as we visit with Melanie Wanger, the author of <a href="http://melaniewagnerwine.com/" target="_blank"><em><strong>Hello Wine.</strong></em></a>&nbsp; Wed, 27 Nov 2013 18:35:00 +0000 Geoffrey Riley & Charlotte Duren 3756 at http://ijpr.org Before The Big Meal, Wine And Cheese Keeping The Heat In The Kitchen Where It Belongs http://ijpr.org/post/keeping-heat-kitchen-where-it-belongs <p>When outdoor cooking season arrives, we get the standard warnings about barbecue safety.</p><p>Now that the weather has most of us cooking indoors again, we&#39;ll hear about the things to keep in mind as we heat food under the roof.&nbsp; Fri, 11 Oct 2013 17:21:00 +0000 Geoffrey Riley & Charlotte Duren 1199 at http://ijpr.org Keeping The Heat In The Kitchen Where It Belongs Treme In A Hot Skillet http://ijpr.org/post/treme-hot-skillet <p></p><p>The TV series "Treme" on HBO portrays life in New Orleans, which is heavily flavored by the unique local cuisine.&nbsp; A companion book, called <em><strong><a href="http://toulousestreet.wordpress.com/tag/lolis-eric-elie/" target="_blank">Treme: Stories and Recipes from the Heart of New Orleans,</a>&nbsp;</strong></em>lays out New Orleans recipes from a number of chefs, from Crispy Kale to Sweet Potato Turnovers.&nbsp;&nbsp;&nbsp;&nbsp; Staff writer, story editor and book author Lolis Eric Elie joins us to talk about the appeal of the city, the neighborhood, the series... and the food.&nbsp; Oh, the food.</p><p> Tue, 10 Sep 2013 02:54:31 +0000 Geoffrey Riley & Charlotte Duren 224 at http://ijpr.org Treme In A Hot Skillet