T. Susan Chang

T. Susan Chang regularly writes about food and reviews cookbooks for The Boston Globe, NPR.org and the cookbook-indexing website Eat Your Books. She's the author of A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table (Lyons Press, 2011). Her app, CookShelf, features reviews and recommendations for the latest cookbooks, and is available for iPhone, iPad and Android devices. Visit her blog, Cookbooks for Dinner, to find out more.

9:41am

Tue December 25, 2012
Best Books Of 2012

Recipe Rebellion: A Year Of Contrarian Cookbooks

Originally published on Tue December 25, 2012 2:20 pm

Nishant Choksi

"Just throw the whole lemon in the food processor for lemon bars."
"Don't just soak your dried beans — brine them!"
"You don't need a whole day (or two) to make a good sauce."

Some of the things this year's cookbooks said to me as I tested them were downright contrarian. But that's the brilliant thing about cooking in a global, crowdsourced, Web-fueled world: People no longer cook according to some received wisdom handed down by a guy in a white toque. They figure it out as they go along, and if they stumble on a shortcut, it's blogged and shared in no time flat.

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9:59am

Fri May 25, 2012
The Salt

Stand Back When Snapping Turtles Crop Up In The Garden

Originally published on Fri May 25, 2012 3:09 pm

The best thing to do when this gal shows up in your garden is to let her be
T. Susan Chang

Late spring in a New England vegetable garden is usually a time for the last asparagus, the crisp lettuce and arugula, the first pea shoots, and the first sprouting of warm-weather crops like peppers and zucchini. What you don't expect to see planted in your beds are snapping turtles. But that's just what turned up in mine twice this week.

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7:25pm

Sat June 4, 2011
Critics' Lists: Summer 2011

Back To Basics: 2011's Simple, Summery Cookbooks

Chris Silas Neal

Not too long ago, certain attention-getting molecular gastronomy cookbooks just dared you to go buy xanthan gum and a sous-vide machine. But now the summer cookbooks have arrived, and they evince a plainspoken, blushing charm that puts that prior fuss and fanfare to shame.

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