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Vintage Cocktail Reprints

A new book publisher called cocktailkingdom.com is reprinting a bunch of mid century bar books. Yes, please. (via alcademics)

Ok.

Let's get this party started again, shall we?

Cookbook reviews for all!

I promise this will last at least for the rest of the summer.

Links

• What makes a good cookbook?
• Cool.
  

Ruhlman, Your Floppy Haired Self Has Won a Place in My Heart

"The chef as inspiration ... is getting harder to hear in an increasingly cacophonous food world."

Increasingly cacophonous food world. Exactly.

"The Case Against the Foodie" essay gets closer and closer to the surface, doesn't it?

Blog Crushes!

Here's another step towards convincing the food-blog-reading internet that I don't hate them. (Although, who am I kidding--this blog is me standing in the corner of a dark room muttering about writers no one has ever heard of being "overly precious"--I'm probably crazier than my buddy Claiborne. Hope there's a special place in heaven for me and Craig to drink $300 bottles of scotch and make fun of how Giada de Laurentiis is dressed. GOD that sounds fun.)

Anyway, just wanted to point people toward sub-genres of food blogs that tend to decidedly not suck: that is, Wisconsin Cheese blogs and Liquor (DEFINITELY not wine) blogs.

Wisconsin Cheese Blogs: Refreshing, On Topic, Sometimes Technical, Written by Ag Majors, Sometimes Adorably Over-Enthusiastic, Slightly Naive, Have Vendettas Against Vermont and California.

Read: Cheese Underground. So You Want To Be A Cheesemaker?.

Booze Blogs: Railing Against The Impossibly Trend-Driven World of Mixed Drinks, Excited about Peat, Witty, Never Twee, Budget Conscious, Drunk.

Read: Alcademics.

Things I Can't Do

Just so everyone doesn't think I'm this holier-than-thou bitch who hates everything, here's a list of things I can't do:

• Make rice.
• Make omelettes.
• Make caramel.
• Not listen to Eklektikos every single day, despite my intense irritation with John Aielli's inane rambling.
  
• Read most culinary theory.

I messed up there, at the end.