More of a reference book than a cookbook, this 960-page tome has a wealth of information in it for anyone interested in Really Good Food. The book is rich in details, anecdotes and fact, and the accompanying pictures are as mouth-watering as the descriptions of the foods.

The book is organized into sections including Fruit, Vegetables, Dairy, Fish, Meats, Aromatics, Grain, Bakery and Confections, with an included glossary of epicurean terms. Each food entry is concise yet provides information on its history, flavor profile, health benefits, preparation, appellation, seasonality and more.

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There’s a street not far from Ben Yehudah Street in Jerusalem where several very trendy, upscale restaurants can be found. Among them sits Gabriel. We had heard several positive reviews from friends, and were eager to try out this place. When the opportunity arose*, we hesitated only slightly before setting out to our Holy City for good food and an evening of animated conversation.

The price on a menu sets my expectation, not the description. Gifted writers can make car tires sound delectable, but what a restaurant charges for food should be a reflection on both the quality and the preparation of the dish.

Buckle up. This is going to be harsh.

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I’ve spoken about this in my Herbs & Spices class: cilantro is a love/hate flavor profile. Unless you’re a reformed hater. Like I am. And you can be, too.

I don’t make it a habit of linking to the New York Times. Let’s say I have strong opinions on the quality of what passes for news. However, the food section doesn’t count. It consistently has quality writing and subjects.

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I have discussed ingredient substitutions in classes, and I will probably go on mentioning them here in my blog. They’re not cheating, they don’t fundamentally detract from the recipe and they’re not wrong. Purists who click their tongues are nothing but elitist food snobs who can’t think in the kitchen the way a chef thinks. And anyone who disagrees with me so far should remember that many of the original, classic recipes bear no resemblance to their modern day counterparts.

Substitutions should redefine a dish, not sabotage it. Here’s a classic example. A la Florentine is a well-known preparation of with spinach and typically Mornay sauce. Whether your protein is chicken, mullet, pork or eggs, the preparation remains the same.

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Years ago, nothing would go to waste in the kitchen. Food was either too expensive or too scarce. The food industry changed all that. Now not only can you get everything imaginable in a box or bag, but you can get several varieties from several different companies. And much of it tastes like the bags they come in.

Making your own food from scratch give you an amazing sense of accomplishment. When the smallest preparation results in more than you need, you can either eat it over and over again, share it with friends, or throw it away, which would be a real loss and somewhat de-motivational to continue experimenting in the kitchen.

Alternatively, you can turn your leftovers into something different. By repurposing your leftovers, you can enjoy your handmade creations long after their initial incarnation is gone.

Baking bread is very soul-satisfying, both to make and to eat. After all your hard work – even if you use a mixer – it’s a shame to throw out half a loaf if it goes uneaten after a day or two. Making croûtons is a simple way to reuse your unconsumed bread, while serving as a reminder that salad is good for you, too.

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