Elizabeth Schneider

The Books of Elizabeth Schneider   I first met Elizabeth Schneider in Nach Waxman’s Kitchen Arts & Letters when I was apprenticing under him to learn how to become a bookseller. Or maybe I met her there before I worked for him. I honestly don’t remember. It’s been over 20 years ago. I was familiar with her early work, from her columns in The International Review of Food & Wine, to her clever,...

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Books on Bread

When I lived in Charleston in the 80s and 90s, finding a decent loaf of bread was nearly impossible, so I often made my own, following the simple recipe that Mary Randolph gave in The Virginia House-Wife in 1824: the only ingredients were flour, yeast, water, salt, time, and a classic falling oven. (Here’s the recipe). I was helped along in technique by Karen Hess, who had written the historical notes and commentaries for the...

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The Bookshelf

I sketched the logo for Hoppin’ John’s back in 1985, a full year before I opened my culinary bookstore in Charleston. I originally planned to call it “The Educated Palate,” but no one but me liked the idea. On January 1, 1986, I arrived at my friend Kelly’s New York City apartment for a traditional southern New Year’s Day feast, saying, ”I’m here with the hoppin’...

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