The Amateur Gourmet: How to Shop, Chop, and Table Hop like a Pro (Almost) (Softcover)
US editions available from Amazon.com and Barnes & Noble stores.
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The Amateur Gourmet: How to Shop, Chop, and Table Hop like a Pro (Almost) (Softcover)
US editions available from Amazon.com and Barnes & Noble stores.
Want to follow the book buzz? Click here.
More...
Comments (7)
You know you've arrived when Regina Schrambling writes about you in her weekly Bites.
Posted by Lisa (Homesick Texan) | September 23, 2006 11:40 AM
Okay. Am I the only one who thinks this ought to be "...WITH swiss chard"?
Right now, it's as if Mr. Chard (first name, Swiss, thankyaverahmuch) is doing the substituting.
Maybe I just need to lose this "grammar perfectionism" thing I have.
Posted by Alison | September 23, 2006 12:19 PM
Sigh. I can't even begin to mention how depressed I am by the demonization of spinach. Lord knows there's enough local sources available, you would think that a restaurant could help one of those poor farmers out.
I admit it. I'm jonesin' for spinach. Chard is just not an acceptable substitution for me.
Posted by Columbus Foodie | September 24, 2006 12:14 PM
Hmm. In my opinion, chard is better than spinach, ANYWAY ;)
Posted by Luisa | September 24, 2006 8:46 PM
I don't understand this spinach nonsense... why can't we just buy the non-bagged "real spinach"? I can't all come from that one badbad spinach farm ...
Posted by deanna | September 24, 2006 9:22 PM
You can still use frozen and canned spinach, according to the FDA. Here is a link to their website.
http://www.fda.gov/oc/opacom/hottopics/spinach.html
Posted by Anali | September 25, 2006 12:09 AM
I know I am a million miles away here in New Zealand, and we do not have the same spinach 'out break', on the bottom side of the planet, however I just wanted to showoff a little and tell the world that I only eat fresh - yep, I grown my own...
Posted by Tim | October 9, 2006 4:11 AM