Let's hit the links!

• Georgeanne Brennan, who I fell in love with after reading Pig in Provence , has some great suggestions for using leftover bread. I've already used a couple of her ideas to great success. I love that she mentions breadcrumbs tossed with pasta: carbs on carbs is one of life's great but simple pleasures. Don't think about it - just do it.
  
• The Washington Post had an article about the growing number of recreational cooking schools. I also recently read about one in NYC. This is actually something I was thinking I'd like to do post-culinary school. But not if everyone else is doing it...
  


• Mark Bittman writes about having dinner with Patricia Wells. Which is only a dream of mine. One day - mark my words - I'm going to attend one of her cooking classes in Provence.
  


• I've mentioned my local cheese shop, Cheese of the World, before: Zagat said it was the best place for cheese in Queens. Well, apparently their supplier didn't let them in on the 300% tariff on Roquefort news. My husband mentioned the tariff and our favorite guy (nicknamed by us "Handsome Guy") had no idea what we were talking about. Handsome Guy gave Adam a bar of chocolate (Cafe-Tasse!) as a thank you and was calling his supplier as Adam walked out the door. Read this at Murray's Cheese too. Now there's word that the tariff has been delayed a month while the U.S. and France negotiate.
  


• I'm currently reading The Foie Gras Wars: How a 5,000 Year Old Delicacy Inspired the World's Fiercest Food Fight by Mark Caro. Thus far, it's a fascinating read. Caro takes a journalistic approach, much like Michael Pollan and Jennifer 8. Lee. For an interesting argument, read this review.
  


• Want to take better food photos? For the Love of Food has some terrific suggestions and hints, and not all of them require expensive equipment.
  


• I was rather surprised to see Alice Waters smiling at me from my NY Times Sunday Business section this past weekend. Civil Eats posted an interesting personal reflection, inspired by the article (note: it's decidedly pro-Alice...and it's a shame that I feel I need to state that as a disclaimer. Sigh).
  


• Lest we get too precious and foodie-like, I'll post this link. Thanks to Adam for sending this to me - he inspired my stomach bile to rise while sitting at my work computer this morning.
  

And in a complete departure, I'll link to something children's literature-related. Collecting Children's Books discusses a science book from the 1940s, and I think you'll want to take a look at the illustrator. Reading this post was an exceptional way to start my morning.