Things to read when it's too hot to cook

By CASSANDRA LANDRY | August 15, 2012

DEARIE: THE REMARKABLE LIFE OF JULIA CHILD

READ THIS IF YOU'VE EVER TOTALLY DESTROYED AN OMELET TRYING TO FLIP IT, AND THEN JUST CARRIED RIGHT ON LIVING YOUR LIFE.

Julia Child would have been an epic 100 years old this month, calling for a balls-out, Child-worthy party: after all, the woman knew how to throw down. Her infectiously joyous, warbly voice was the direct cause of America's current feverish love affair with (or hypnotic addiction to) all things Food Network. She was tall, she was goofy, she loved a perfect beurre blanc, and she was — and is — an icon. As a side note, Bob Spitz could probably write a terrifyingly accurate bio on every one of you, without even having to get you drunk and listen thoughtfully as you reveal all of your darkest secrets. The man is thorough.

BEST PAIRED WITH BOEUF BOURGUIGNON, OBVIOUSLY, OR MAYBE SOLE MEUNIÈRE IN THIS HEAT.

BY BOB SPITZ | KNOPF, $28.95

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ARTICLES BY CASSANDRA LANDRY

DIY DRINKING: HOUSE-MADE INGREDIENTS ARE RAISING THE BAR | March 12, 2013
"When I moved to Boston," UpStairs on the Square bar manager Augusto Lino explains, "it was uncommon for bars to have anything house-made beyond a large container of vodka filled with pineapple on the back bar."

FRESH BLOOD: MEET BOSTON’S NEW CULINARY MUSCLE | February 21, 2013
Whether behind the line of a critically acclaimed kitchen, holed up in a basement pumping out some of the best nosh in the city, or braving Boston’s pothole-filled roads to bring you ass-kicking bites, these chefs are fast becoming ones to watch.

THE STEEP ASCENT OF TEA CUVÉE | February 13, 2013
We've all been told that once upon a time, angry Bostonians dumped three shiploads of English tea in the harbor to protest taxes, but let's be real here — it was probably just really shitty tea, and they were doing what any of us would do when continually plied with subpar beverage choices.

BEE’S KNEES TAKES FLIGHT: CHEF JASON OWENS READIES HIS GOURMET GROCERY | February 04, 2013
"There was a bit of a setback with the wood for the floors," Jason Owens says, a facemask hanging from his neck and a trucker hat perched on his head, his easygoing Nashville drawl rising above the sound of electric saws.

THE CHALLENGE? TURN VALENTINE’S CANDY INTO HAUTE CUISINE — NO DESSERTS ALLOWED | February 04, 2013
As adults, we find ourselves missing those halcyon years when Valentine's Day was just a Halloween knock-off with no pressure and lots of processed sugar.