Authors poke fun at America's food obsession in cookbook satire
The piece profiles Jack and Jonanna Hariey strolling into a Connecticut fur shop to buy a mink scrap for a recipe in the mock cookbook Cooking for Nitwits by EP. DuLun and Rosemary Wells. It lampoons extravagant dishes and lists outlandish ideas like mink-rimmed parfait glasses and a dishwasher dinner deluxe. The interview notes Wells’s Briarcliff Manor home and Harvey’s Weston residence, framing the satirical critique of food media.
MENTIONED IN THIS ARTICLE
Jack
Jonanna Hariey
Connecticut
Vana Trump
DuLun
Rosemary Wells
America
Trousseau
Hurley
Wells
Boston
Harvey
Weston, Conn
Sulia
Paul Prudhomme
Sonoma Dried Tomato Salsa Debuts by Timber Crest Farms
Timber Crest Farms of California launches Sonoma Dried Tomato Salsa made from dried tomatoes. The blend includes jalapeno bell peppers chiles garlic onion vinegar soy sauce pimento and spices. It suits cooking or enjoyed with vegetables or chips. For recipes contact Timber Crest Farms at 4791 Dry Creek Road Healdsburg CA 95448.
MENTIONED IN THIS ARTICLE
Timber Crest Farms
California
Sonoma
Contact
Dry Creek Road
Healdsburg
Market prices hold steady with mixed fruit and veg
Central New York market reporter James Mapley reports overall stability with bananas tomatoes and lemons easing slightly as supplies rise while baking potatoes jump. Best buys include New York apples pears Chile grapes strawberries and navel oranges. Egg prices rise five cents per dozen.
MENTIONED IN THIS ARTICLE
James Mapley
New York
Eggsact eggtimer colors as eggs cook for perfect timing
The Eggsact eggtimer is an eye shaped reusable device that changes color to indicate soft, medium, or hard boiled eggs. Priced at about $2.99, it’s sold in housewares sections, stores, and can be ordered by mail from Golden State Distributors at 1704 Lincoln Blvd, Marina del Rey CA 90291 with free postage if ordered by April 30.
MENTIONED IN THIS ARTICLE
Golden State Distributors
Lincoln Blvd
Marina del Rey
Golden State
Let the stomach decide Wise advice from Mark Twain
A quip attributed to Mark Twain urges letting people eat what they like and letting the food settle its own outcome within the body as part of life’s secret to success. The remark frames personal choice and digestion in humorous wisdom.
MENTIONED IN THIS ARTICLE
Mark Twain
Chefs team up for chic cuisine at Red Cross dinner
Central New York chefs contribute to a sixth annual black tie dinner at Lafayette Country Club to benefit the American Red Cross. The $175 net dinner featured a “Cuisine of the 90s” menu with original dishes and detailed recipe steps for a coconut ice cream and a cucumber crab salad starter.
MENTIONED IN THIS ARTICLE
New York
Red Cross
Lafayette Country Club
Stephen Cammerella
Christopher Cesta
Camillus
Central New York
Culinary prep notes and sauces for crab cucumber rolls
The text outlines assembling cucumber canapés by hollowing a cucumber, filling with crab watercress and ginger, then slicing and serving with sambai zu. It also provides a dipping sauce, a Chinese mushroom and dumpling filling, and a spicy duck salad with dressing, plus steps for preparing noodles, greens, duck, and garnishes.
Healthy supermarket tips from a dietitian
Dietitian Joanne Hattner advises shoppers to head to the fresh produce section and choose dark green vegetables and yellow orange produce for vitamin A and cancer risk reduction. She recommends high fiber, low fat dairy, lean poultry, and less processed cereals for healthier options.
MENTIONED IN THIS ARTICLE
Joanne Hattner
Also Mentioned on This Page
Rosemary Wells and
Jaharina Hurley
Suil
Abby Nash
Abby
Ithaca
James Nikolaos Sakura
NUFAI
Kellogg's Reamei
Sambai-Zu
Peter Huber
Nikki
Renee Bardheau
Donna Alvarado
Knight-Ridder Newspapers
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