Cooking: Eats That Suit You!

Fooding is not your average, run of the mill food article. No, Fooding is a serious business - one that brings out the best in foodies everywhere. In this month's issue, Jason Wilson introduces the Fooding, a magazine dedicated to high-end, casual eating that falls well outside of all other established genres. Fooding isn't so much of a Magazine, as it is a movement, a lifestyle. By bringing together a variety of experts, Fooding presents a broad view of the culinary world with an emphasis on the pleasure and delight of eating.



With a mix of humor and wit, le Fooding shares the inside scoop on how talented (and sometimes under-employed) chefs can top off their dishes with interesting flavors and textures while also communicating their lack of formal training. While this is not your ordinary, run of the mill cookbook, the content is anything but dry or boring. Fooding is truly an exploration into some of the best snacky tunes known to mankind.

In the first issue, Fooding editor-in-chief J. David Brooks shares his personal experiences in the kitchen with fellow chefs. With a style that is light-hearted yet conversational, Brooks provides inside information about the often-secreted flavors behind many of the most popular snacks around. From beet relish to chocolate-covered raisins, Brooks opens up his palette to some of the world's best snacky tunes. He even manages to include an entire chapter devoted to Top Secret Recipes, guaranteed to make any chef's day! What's more, because Fooding is an online publication, a wide variety of new recipes are available for a monthly subscription fee.

The second issue features a special recipe from Fooding editor-in-chief Amy Waterman. Preparing her own Thai Food was no easy feat for the Fooding editor, as she had to master a number of cooking techniques that are not common among Thai chefs. The result is a delicious dish that uses a combination of Thai herbs and spices, combined with a sweet and sour sauce. If you love Thai food, then you will love this recipe for fried rice - perfect for a healthy, low fat diet.

A third snack recipe that features in the latest issue of Fooding is Dans Son's review of the acclaimed vegan Southern African dessert - the cashew nut cake. Although cashews are a familiar ingredient in many South African desserts, the cashew nut cake is unique thanks to its unusually mild taste. The cake has an intense aroma and is very rich; it is also very sweet. Dans Son promises further surprises with his next issue, including reviews of the upcoming c est, le Cordon Bleu, and the Nadaise Poupe.

The recipes in Fooding Magazine are not all about healthy dishes; there are also many recipes that are simply fantastic. If you love fishing, you will definitely enjoy the spicy fish salad that Dans Son presents in the magazine, and if your palate is more sophisticated, you are sure to enjoy the delicate cuisine of Papaya salad with peanuts that he prepares for his Fooding subscribers. Vegetarians can also appreciate the wide selection of recipes available to them, which will allow them to enjoy a meat-free meal without compromising on the flavor of their favorite foods. No matter what your taste preference, Fooding Magazine will present a meal that is tailor-made just for you.