Book Progress
(as much as I dislike the idea of this in most cases, “like” festcraft on Facebook and get a free advance copy eBook)
Beef chapter: three wonderful places I am writing about, a primer on meat cuts, an intro to curing, storing, and much more, a few recipes, a box on transglutaminase (meat glue), and [...]
How (and why) The Book came to be and why I am going on the trip

I am publishing a cooking book under a Creative Commons license. All of April and most of May I’ll be on the road, cooking and promoting the book in independent book stores and cooking supply stores around the country.
A little more than a year [...]
Numbers
One last weepy meta-post, after that I promise a nice hands-on for kitchen hackery tomorrow.

In the process of starting the book a year ago I sent out about sixty emails to people I’d had contact with and considered at least acquaintances at [...]

- Follow Jonas M Luster on Quora
- Medium Well (13)
- Recipe: Bavarian Leberkäse (12)
- Behind The Line (10)
- Yelp's CPM model, restaurateurs - it's like Gandalf and Frodo in Las Vegas (10)
- Stupidest Valentine's Dinner Requests (9)
- Resuming (8)
- New Nordic (8)
- "But you're not even ..." (8)
- Dining Out 2011 (6)
- Shorty Awards ... food media at its "best" again (6)






















