pattimw

Hi, David- Thanks for taking the time to share your knowledge and experience! Your advice so far has been extremely helpful. You mention in an earlier Q&A response that you need to know about food as much as you need to be able to write. My question is, Does one need to have culinary training to be a better food writer? Would i be better off with a certificate or cooking classes under my belt, or is simply reading everything available and cooking as much as possible enough? Now that your name is out there, do you find editors soliciting you with assignments? Or is your writing mostly original work at this point? Thanks, Patti

Burlington has a pretty decent one called India House (I think) - but beyond that, I don't know of any.

Thanks very much! I've been meaning to go to Formaggio for awhile, now i have even more reason.

I have been dying to cook with fresh figs and thought August was the season - but haven't seen them in the stores. Anyone know? I live in Boston.

The peaches sound good. Since you're serving steak and stir fried rice, I would start with something vegetable-y and cool and crisp (i did notice the cucumber salad- sounds good) May some sort of spring roll? Not sure if you like Nigella lawson, but in her new Forever Summer book, there is a yummy and easy spring roll recipe.

wow- didn't realize this would spark os much debate! I'll check the library for both Malgieri and Julia Childs's book and see which I like better. as forwhat I want to learn - well, I would just like to be proficient with bread baking, pastry, and dessert, especially souffles and cakes.

thanks- I'll check it out! thegoodcook.com (AKA howtothrowallyourmoneytocookbooks.com) has it....will be my next purchase!

That mint pasta looks fantastic.... It was 80 degrees here yesterday, but it felt more like 100 with the humidity. (Ah, New England summers....) My original plan, as I sat in an air conditioned office, dreaming about a good meal after a weekend on the road, was Veal Chops, Lemon Cream Pasta, and Asparagus with Roasted Red Pepper Mayonnaise. That plan went to hell the minute I stepped outside and quick improvisation was required! I had to go to the grocery store, anyway, so here's what I went with: bought Rotisserie chicken (Never did this before, but it was actually quite good) crusty baguette Asparagus and Orange Salad with Pecorino Romano (from Food & Wine 8/03 from the "no cook" article) - it was lovely, piquant and refreshing. Pouilly Fusse (sp) Now, when can I make those Veal Chops and Lemon Cream Pasta.....

I'm one of those cooks who doesn't do much baking, but I woud like to change that. I've dabbled in bread making (need some work) and I am quite skilled with cheesecakes. Done cookies and brownies here and there, and have done a few pastries and cakes. On the whole, though, I am pretty new. Can you recommend, a good baking/pastry book(s) that could help me get started? TIA!

Friday: Magret of Duck (what IS Magret, anyway? I could not find a definition anywhere - does it just refer to the fact that I pan seared it and then put it in the oven to finish cooking?) with Fig Shallot Compote Asparagus and Rice Sagelands Merlot 2000 Lemon Curd and Raspberry Tart Saturday: Romaine Salad with Oranges and Manchego Moroccan Grilled Shrimp with Fusilli (included a fantastical chermoula) Chapellet "Dry" Chenin Blanc 2001 Chocolate and Hazelnut filled wafer cookies Sunday: Chilled Cucumber Soup with Dill Panzanella (too freaking hot to cook) Cheese and Nuts William Hill Cabernet Sauvignon 2000

Usually, when i see something I want, i will either buy it or wait till next month (this is for books and CDs - most of what I spend extra money on). I budget it in, if I buy a $20 book, I spend $20 less at the grocery store that week or I don't buy a bottle or two of wine. I've got enough kitchen stuff (although I would love a stand up mixer and a really nice saute pan) Clothes I tend to buy when I really need them (and when they are on sale)

What a great thread! Shrimp and Cucumber Salad with Dill Vinaigrette Spice Rubbed Chicken breasts with Lemon Shallot Sauce Roasted Grape Tomatoes with Parmigiano and Parsley Lattice Topped Peach Pie

I've been to Meritage (in the Boston Harbor Hotel) twice and have had excellent food and even better service both times. The sommelier is very helpful, discreet, and not snobbish.

I am a newbie here, and have been lurking to get my "sea legs" if you will, but I felt compelled to post. I, too, am also a UVM alum and always excited to encounter another! Anyway, hello! I graduated in '99.