The Ravenous Guide to Food and Cooking

This is the homepage lens for my ongoing project of creating an authoratative resource for food and cooking on the web. Use this page to navigate around the Ravenous Guide to Food and Cooking.

Recently Added to The Ravenous Guide

Ravenous Recipes: West Coast Chowders: When it comes to chowder, the West Coast is throwin' down the gauntlet to the East Coast. And when an East Coast chef challenges a West Coast chef watch out!!! Someone's bound to pull a razor . . . clam.
Ravenous Recipes: Gourmet Chowders: Alright. You're bored with New England Clam Chowder, Boston Fish Chowder, Chicken and Corn Chowder and all those other bunny slope chowders. You want the black diamond chowders.

These chowders are for experts only. Don't say you weren't warned.
Ravenous Recipes: Chocolate Chip Cookies: Everyone's favorite recipe. There 1000's of chocolate chip recipes online. Here are 4 that matter.

The Ravenous Guide

Food Writing: The main Ravenous page for food writing. Great articles about food, great websites about food, great books about food.
Chowder: Clam chowder and beyond. And then back. To clam chowder. Where it all began.
Ravenous Recipes: East Coast Chowders: Thick, creamy Boston style clam chowder, milky Maine style, Rhode Island Red, Connecticut Clear, luxurious lobster and corn, legendary seafood chowders and plenty more.
Ravenous Recipes: West Coast Chowders: Salmon Chowder, Smoked Salmon Chowder, Dungeness Crab Chowder, Abalone Chowder: It just keeps getting scarier.
Ravenous Recipes: Gourmet Chowders: Alright. You're bored with New England Clam Chowder, Boston Fish Chowder, Chicken and Corn Chowder and all those other bunny slope chowders. You want the black diamond chowders.

These chowders are for experts only. Don't say you weren't warned.
Southern Cooking: Lot's of resources on the history of Southern Cooking in all it's various forms. Links to the best recipes of your favorite Southern classics. Headlines from Potlikker the Southern food blog. My favorite Southern cookbooks. And links to The Ravenous Guides to Creole Cooking, Cajun Cooking, Gumbo, Florida Cooking, Low Country Cooking, Southern Desserts, Pickling Preserving Chutneys Chow Chows and Relishes.
Eating Like Elvis: Everybody wants to eat a meal fit for a king. This page is for people who want to eat a meal fit for THE King.

Here you'll find stories, recipes, pictures and everything you need to enjoy eating like Elvis.
MFK Fisher: All about the greatest food writer that ever lived.
Ravenous Recipes: Chocolate Chip Cookies: There are 1000's of Chocolate Chip recipes online. Here are 4 that count.

Ravenous: The Blog

My daily journal of recipes, musings and the day's most interesting food writing.

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BOOKSTORE: Cookbooks That I Swear By

The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking

by: Madeleine Kamman

Amazon Price: (as of 01/08/2009)
List Price: $40.00
Used Price: $13.99

On Food and Cooking: The Science and Lore of the Kitchen

by: Harold McGee

Amazon Price: $26.40 (as of 01/08/2009)
List Price: $40.00
Used Price: $16.75

The Best Kitchen Quick Tips: 534 Tricks, Techniques, and Shortcuts for the Curious Cook

Amazon Price: (as of 01/08/2009)
List Price: $19.95
Used Price: $2.47

WEB RESOURCES: Crucial Food Links

The Organic Consumers Association: Campaigning for Health, Justice and Sustainability
Saveur Magazine: Authentic Cuisine from Around the World. The premier food magazine.
Chef's Collaborative: Chefs Collaborative is a national network of more than 1,000 members of the food community who promote sustainable cuisine by celebrating the joys of local, seasonal, and artisanal cooking.
Chow Hound: "the anti-Zagat's, for people who like food a little spicier" - Matt Groening in the LA Times
Seafood Watch: News and info on sustainable seafood choices from the Monterey Bay Aquarium.
The New York Times Dining and Wine: The most substantial food news in a daily paper.
The Vegetarian Times: News you can use for vegetarians and vegetarian wanna-be's.
Recipe Source: Most likely the oldest recipe archive on the web. It began life at UC Berkeley as S.O.A.R. - the Searchable Online Archive of Recipes.

If I can't find it in the Saveur archive I go here. I like it because it's dominated by real hobbyist home cooks, people who know what they are doing. While there is a lot of "Quick and EZ" and "add a can of mushroom soup" style recipes and helpful suggestion by the California Avocado Growers Association on how to use more avocado's and the Alaska Salmon Council on how to use more salmon, there is also two tons of really sound, authentic recipes with an emphasis on ethnic cooking from around the world.
Cooking for Engineers: Exactly what you would expect. A no nonsense approach to cooking coupled with inveterate curiousity. These are the kind of guys who will spend a morning cooking bacon four different ways and then report back in detail.

It's the opposite of how I work. I love it.