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The Book List

Sources

  • BRAM Cookware
    Amazing collection of clay pots for cooking, now available onlilne.
  • Black Chamba Pots from Toque Blanche
    If you're eager to start cooking with clay, this is the place to start. I love the round soup pots for beans but the casseroles will do as well.
  • Chiles from Tierra Vegetables
    Lee and her brother grow and dry some great chiles. Visit them at the farmers market, online or at their stand.
  • Wonderful Organic Rice
    Take it from someone who generally isn't nuts about brown rice- this stuff is grand!

About Rancho Gordo and this blog

  • We grow many varieties of New World products, specializing in heirloom beans. We sell only domestically in the US at this point, via our website (ranchogordo.com), directly to restaurants and at farmers markets. The older I get, the more I realize I've barely begun to scratch the surface of the things that interest me, so this blog is hardly the last word on anything, just a collection of experiments. If you have questions, more information or corrections, I'd love to hear from you in the "comments" section after each post.
  • Rancho Gordo on Twitter: @RanchoGordo

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January 13, 2011

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Comments

Suvir Saran

No Burritos? In a Oaxacan cookbook? Really? What a shame! LOL!

Thanks for sharing this. Totally missed the piece in the Washington Post. Glad to see you share it.

I have tremendous respect for the food pages of the WP. I will need to read the piece and see what I think.

Your beans are inspirational. They are part of the sources page of the new book coming out in October. I am delighted to put in a plug for a product I SOOO love. Thanks for doing what you do Steve.

Carrie Tillie

Thanks, Steve! That *is* a juice read and I agree; a pretty bitchy and not-very-professional write-up. I'm surprised the editor let it go through. It just makes the writer look incredibly rude and unappreciative.

Cynthia Werner

I love her. I think both she and her books are fascinating. Thanks for posting this. It's a reminder to pick up the book!

K N_d

OOH, what a nice comment above from Suvir! Love his cooking and it's nice to see that he loves Rancho Gordo, too (who wouldn't?)
That said, back to the article at hand. Thanks for bringing this to light. The writing is sophomoric and very distracting considering the subject matter.
The quality of audience that will want to read about Diana Kennedy is far above that whining.

The Reader Responses/Comments that follow the Post article are better than the article itself :)

http://www.washingtonpost.com/wp-dyn/content/article/2011/01/11/AR2011011103354_Comments.html

Keep up the good work, Steve... and Diana! -k

Mexico Cooks!

I read the Washington Post interview on Tuesday and was amazed at the flip and immature style that the writer affected in writing about Diana Kennedy, who is in every way deserving of respect and admiration. She paved the way for the those of us who write about Mexico's regional cuisines, and she opened the door to culinary joy to those who cook from her books.

What in the world could the WP have been thinking!

Mely

Well, somehow I missed that article. But it upsets me now just to read it. Mrs. Kennedy deserves great respect for all her books and specially this last one.

Thanks a lot for posting about it.

Saludos,

Mely

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