Have you guys seen the new Edible Sacramento? It looks really nice, and has some good articles. It's quite an attractive publication. I liked Hank Shaw's article on the bluefooted chickens. I thought about ordering one but then thought better of it. I got a chicken at the co-op and roasted it the other day and it was OK, but not very chickeny and some of the dark meat was stringy and tough. This was a ten dollar chicken that was free range or something. I expect more. What's your chicken roasting technique? This was the first time I'd used a recipe from "roast chicken and other stories"-a British cookbook that everyone freaks out about, and the cooking times seemed to be completely off to me.
I finished this book, "The United States of Arugula" the other day. I read it ravenously. I recommend it. It's the history of foodie-ness in the U.S. My eyes would sometimes glaze over when the author when the author went into who cooked under who at Le Pyramide or Le Cirque or whatever, but I love how, whenever you get down to it every big movement boils down to a few people, many of whom are fussy cranks. OK, this is a crappy book review, but pick up a copy. There are juicy stories about sex and drugs at Chez Panisse, of course, and Darrell Corti gets a brief mention, too. It gave me a lot of ideas for other cookbooks and food books I want to pick up, like something from Craig Clairborne, who the auther posits as (did I just use that word right?) the first important food critic in the U.S.