I’ve always loved grilled food and we have certainly grilled our share of ribs, steaks, burgers and hot dogs over many summers. But until recently we fell short of the 26 times per year average grill usage per household, as reported by the Hearth, Patio & Barbecue Association.

We just purchased our first gas grill last month and now I get it. Almost-instant heat. Minimal food prep. Nominal cleanup. Delicious, healthy meals. What’s not to like? We’re now grilling several times a week, weeknights included.

Gas grilling is hardly different from broiling in the kitchen. Which may be why, although still a heavily male activity, more than 35 percent of women are now grilling, according to the same survey. [more…]

People in the food business are surprised when I tell them I’m a self-taught cook. While I come from a family of good cooks, cooking was anathema to me until I lucked into a position as food editor of a teenage magazine in New York City. Many trials (and a few errors) later, I’ve become a pretty competent cook and have developed a good palate.

In the more than 25 years in this business, I’ve learned a lot about food. And what I don’t know, I can easily research, accessing my office library of more than 500 volumes on food and wine — cookbooks, scientific and historical reference books, food essays, food issues and more. I continue to edit my collection, discarding ones that are past their prime and buying new books to keep current.

I’ve set aside a few books for my go-to shelf. They aren’t all the newest books, but they serve as tried-and-true references. If you’re just starting in the food world or want to learn more, these may help: [more…]