magnify Click image to view more.

Seen & Read: July 10, 2014

Food Arts Staff - July 10th, 2014

What to Bake and How to Bake It by Jane Hornby
This fall, United Kingdom food writer Jane Hornby adds another essential to her collection of the popular What to Cook series. The voluminous step-by-step edition tackles the craft of baking in Hornby’s trademark pragmatic style. Over 500 color images average out to approximately ten photos per recipe—promising the confection compendium suitable for cooks of all skill levels. —Anna Vega, editorial assistant

Grilled Watermelon and Feta Salad, New York Times
Martha Rose Shulman adds a twist to my favorite watermelon and feta salad by grilling the watermelon. I recently saw another variation on this theme at a July 4th party, where the crowd-pleasing salad was transformed into a passed hors d'oeuvre by cutting the melon into squares and using a melon baller to make a little hollow in these squares for feta and mint. —Beverly Stephen, executive editor

The Chefs That Changed America: A Decade of David Chang and April Bloomfield,
Critic Adam Platt's 10 year retrospective focuses on the far-reaching influence of chefs David Chang and April Bloomfield, who changed the game by showing that fine dining didn't have to be fussy or French to be fantastic. "They were outsiders, working on the margins, obsessing over ingredients the way serious chefs do, but cooking the kind of food that people in professional kitchens, like themselves, liked to eat. Their restaurants anticipated the simpler style and pared-down aesthetic of the new post-gourmet world, and they had the good fortune to hit the big time when the interest in food, and the culture of restaurants, was exploding, thanks to that clamorous, ever-expanding megaphone called the Internet.”

John Mariani takes on the issue with his exaltation in Huffington Post. —Kelsey H. Murdoch, editorial assistant

Using M.C.s and M.D.s to Promote Healthy Eating for Youths, New York Times
Rappers are enlisted to promote healthy eating to kids. —B.S.

In Japan, Idled Electronics Factories and New Life in Farming, The Wall Street Journal
Across Japan, idle electronics factories that once produced floppy disks and computer chips are finding new life through agriculture. One Fujitsu plant is already producing 3,500 heads of lettuce a day, growing the greens hydroponically to preserve its dust-free, sterile environment, which has nutritional as well as practical benefits. "Because the lettuce is grown in a bacteria-free space, it keeps much longer than ordinary produce—up to two months if refrigerated, the company says." —K.H.M.

A Corner Deli with International Appeal, New York Times
How Ann Arbor's Zingerman's became much much more than just a corner deli. —B.S.