posted by Lora Z at
9:31 AM
All of my work begins with my passion for food and the individual ingredients that have always inspired me. Whether I am styling a story, cooking a meal, baking bread, writing recipes, producing a photo shoot, writing a blog, or just traveling, my love of food and my curiosity about it show me the way. Lora Zarubin was Food and Wine editor for House & Garden, a position she assumed at the magazine’s relaunch in 1996 and held until its close in November of 2007. She worked closely with Jay Mc Inerney on wine coverage, and initiated her signature column, “Larder,” a page of discoveries, passions, and prejudices about the best things in the world of food. In the fall of 2003, Zarubin published I Am Almost Always Hungry (Stewart Tabori Chang), a book of culinary memories, seasonal menus, and recipes. The book won the 2004 IACP Julia Child prize for the best first cookbook published that year.
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2 Comments:
I need a slice of bread right now.
Your bread looks pretty damn good too. Mastering natural fermentation isn't easy, but once you get the hang of it, it's hard to go back. I now think of my sourdough as walking, and instant yeast as speed skating. Everything speeds up with commercial yeast and it's harder to work with once you get used to the languid and forgiving pace of sourdough.
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