Category Archives: Cookbooks

As detailed elsewhere, I’m not super concerned about “authenticity”.  Good food, cooked with heart and shared with friends, can be high-brow or low-brow and it just doesn’t matter. Robb Walsh seems to share my views.  He’s a Houston-based food writer, … Continue reading →

In 2001, I was starting to cook more seriously, which meant more gadgets, of course. I was looking for a flat, cast-iron comal or griddle, and the traditional Mexican food grinder made of hollowed-out lava rock, the molcajete. I found … Continue reading →