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Mick Vann  (9 articles)

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Hippo Snouts and Hyena Eyeballs
Through the years, just about every edible thing imaginable, and some stuff even the most jaded imagination can barely contemplate, has been used to gird the loins of the hapless horny male. [08-14-00]
— Mick Vann, AUSTIN CHRONICLE

Tailgating Teasips
Mick Vann makes a foray into the curious and often elaborate rite of University of Texas fandom known as "tailgating" and discovers some intriguing practices. [10-25-99]
— Mick Vann, AUSTIN CHRONICLE

Sam Choy's Island Flavors reviewed
The latest in a series of cookbooks by the most accessible of Hawaii's super chefs, Sam Choy's Island Flavors offers a fresh, unique, and tropical twist to your daily cooking grind. [08-16-99]
— Mick Vann, AUSTIN CHRONICLE

Holy Smoke!
With its extensive collection of recipes for preparing all things grilled and barbecued, Steven Reichlen's The Barbecue! Bible is a godsend to the global griller. [06-28-99]
— Mick Vann, AUSTIN CHRONICLE

Internet Food Sites
Rooting out the best food sites: the Searchable Online Archive of Recipes and The Global Gastronomer. [05-17-99]
— Mick Vann, AUSTIN CHRONICLE

Eat the Beetles
The flavor of grubs, the taste of tarantulas -- culinary sensations from the insect world are yours for the reading in Man Eating Bugs: The Art and Science of Eating Insects, by Peter Menzel and Faith D'Alusio. [04-05-99]
— Mick Vann, AUSTIN CHRONICLE

Lhasa Moon Tibetan Cookbook
Tsering Wangamo and Zara Houshmand provide an authentic look at Tibetan cuisine. [03-08-99]
— Mick Vann, AUSTIN CHRONICLE

The Year of the Rabbit
Our resident Asian food fanatic reveals the history and meaning behind the Chinese Lunar New Year. [02-15-99]
— Mick Vann, AUSTIN CHRONICLE

Cooking Black-Eyed Peas
How to cook black-eyed peas. [01-04-99]
— Mick Vann, AUSTIN CHRONICLE

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