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Book of the Month: The Irish Pub Cookbook

In honor of our impending two-week trek in Ireland, I’ve been doing some essential research. I’m already aware of some of the basics, such as the Guinness Storehouse and the Tullamore Distillery, and they’re scheduled on the tour.

But what about Irish food? And how it’s prepared? Especially in the places where I intend to […]

Friday Follies: Eat Together, Cheat Together

I’m telling you, you can’t make this stuff up . All you can do is report it, and we here at the Chile Underground work our widdle piddies to the bone to find stuff you just can’t find anywhere else…

I’m not sure that a $50 billion loss is very funny. However, if you can’t find […]

Follies Nouveau: Cookbooks, Gas Prices and Faulty Memory

Can a cookbook take the top spot on the bestsellers’ list? It can, if it’s in Australia. The book 4 Ingredients sold 131,000 copies in 2007, then racked up sales of 288,000 in 2008. The sequel, 4 Ingredients 2, also racked up sales of 170,000 in 2008.

That’s a lot of cookbooks! Enough to keep Stephenie […]

Book of the Month: Bake Until Bubbly

Cold weather and casseroles go together like Astaire and Rogers, or Tracy and Hepburn, or Abbott and Costello.

Okay, that means they’re classics: maybe a bit old-fashioned; elegant, but with a sense of humor at times; and darn well worth checking into again!

The current financial crisis, with its attendant insecurities for many families, has led to […]

Book of the Month: The Spice Merchant’s Daughter

Welcome to the inaugural review for the Chile Underground’s new feature, the Book of the Month! We know you’ll find it to be ‘da BOM.’

The (first) featured book is a cookbook, “The Spice Merchant’s Daughter” by Christina Arokiasamy. Ms. Arokiasamy is originally from Malaysia, and from a family of spice merchants. Her great-great-granddaddy was a […]

660 Curries: Two Great Dipping Sauces

Sauces abound in Indian cooking. Sauces for dipping, sauces for main courses, even sauces for dessert. What else could you expect from the culture that invented chutnies?

Raghavan Iyer’s “660 Curries” presents LOTS of tasty sauces in the Spice Blends and Pastes section.

Iyer’s selections run from very mild, chile-free assemblies of sweet and tart fruits to […]