Cosmopoetica

All this time I’ve been doing it wrong…

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Do you know your Andouillete from your French Andouille? Your Kishke from your Grutzwurst? If you do, I’m sorry. If not, you need the Cook’s Thesaurus of Sausage as much as I did.

[linktribution: NBR Tweet]

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Doesn’t a fresh, colorful salad look much tastier in the proper meaty container?

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If it was good enough for Elvis…

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The Joey Roth moka pot… not sure that I would ever use it, but it sure looks cool.

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mmmm or hmmmm?….

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Not long ago, I attempted to mimic some cooking as it is done in a number of relatively recent novels. I began, foolishly, with several recipes from Günter Grass’s Nobel Prize-provoking “The Flounder,” the epic allegory of German history told through the endlessly repeated parable of an evil fish, a gullible man, a virtuous woman, and a lot of potatoes.

Read more from Cooked Books: Real Food from Fictional Recipes

I’ve made some recipes right out of Parker’s Spenser novels myself. I credit the witty detective with inspiring my love for Johnny Cakes with butter and good maple syrup (among other things), the recipe for which can be found in the Unofficial Spenser Cookbook.

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David Weinstock has a cocoa conundrum.

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