savoring such impossibilities
we want our resources
While looking over old notebooks and texts for my latest notework on oranges, I found myself drawn back to some favorite food writing and vintage cookbooks in my personal collection. Cooking has been an essential part of my home routine since I picked up a stack of Cook’s Illustrated magazines at a garage sale some 15 years ago, and began working my way through their recipes and explanatory essays.1 Lately I’ve been following fewer recipes, as my cooking has become gradually more improvisational over the years, but I always enjoy reading new (or new to me) recipes and writing that makes me think differently about food. Books like Alice Waters’s We Are What We Eat: A Slow Food Manifesto, and Tamar Adler’s An Everlasting Meal: Cooking with Economy and Grace have been helpful guides in eating well, simply and ethically.2
