10 July 2016

Four Seasons, Lunch Spot for Manhattan’s Prime Movers, Moves On

"...Food historians now see it as the starting point for a series of trends that came to define American dining: the cult of freshness and organically grown ingredients, which Alice Waters embraced at Chez Panisse; the inventive interpretation of regional American dishes, which became known as New American cooking; the international blending of styles and ingredients, later described as fusion..."

Read more:

Four Seasons, Lunch Spot for Manhattan’s Prime Movers, Moves On






06 July 2016

Tarts: A Summer Getaway for the Chef - WSJ


...“You can take anything like turnip greens, spinach, mushrooms or heirloom tomatoes with a basil pesto and put them in a tart shell. Or, take some olive oil-poached tuna, chop it and lightly saute it and tuck it in the tart on top of some shaved zucchini.”...

Tarts: A Summer Getaway for the Chef - WSJ





13 June 2016

Osteria Francescana Is Named the World's Best Restaurant - Bloomberg


"The restaurants on the 2016 list were picked by a total of almost 1,000 members of the industry, including restaurateurs, chefs, writers and gourmets. The group is divided into 27 regional panels, each with 36 members. They are asked to choose their seven "best restaurant experiences"—it is not a laurel based on food alone. The ceremony took place at Cipriani Wall Street in downtown Manhattan—the first time it has taken place outside of London since its founding in 2002..."

Osteria Francescana Is Named the World's Best Restaurant - Bloomberg



11 June 2016

Rhode Island Clam Cakes | SAVEUR

"The Rhode Island clamcake may not be as well known as Louisiana gumbo or Carolina barbecue, but it’s every bit as part of our national culinary fabric."
Read at:
Rhode Island Clam Cakes | SAVEUR



Food and the City: New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It



..."In Food and the City, Ina Yalof takes us on an insider’s journey into New York’s pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first cronut. Lenny Berk explains why Woody Allen’s mother would allow only him to slice her lox at Zabar’s."...

Food and the City: New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It

by Ina Yalof
  • Hardcover: 384 pages
  • Publisher: G.P. Putnam's Sons (May 31, 2016)
  • Language: English
  • ISBN-10: 0399168923
  • ISBN-13: 978-0399168925
  • Product Dimensions: 6.3 x 1.2 x 9.3 inches

Available at Amazon.com



28 April 2016

'Nurse, Spy, Cook:' How Harriet Tubman Found Freedom Through Food : The Salt : NPR


"Tubman's role as a professional cook, which provided her with a much-needed source of money in her long and poverty-stricken life, has often been overlooked."
From NPR:

'Nurse, Spy, Cook:' How Harriet Tubman Found Freedom Through Food : The Salt : NPR






27 March 2016

The Evolution of Canned Food and Drink In 38 Pictures


Where do those canned goods come from?

..."Canned food has its origins in the Napoleonic wars, where the French government recognized that finding a way to preserve food for their soldiers would be incredibly useful in the field. Rudimentary processes were put into place before the end of the war."...


The Evolution of Canned Food and Drink In 38 Pictures


15 March 2016

England’s 20-Year-Old ‘Two Fat Ladies’ is Still the Best Cooking Show Ever Made | SAVEUR


"If you want to watch a master in the kitchen convince you that yes, you really can make this beautiful-looking thing, go watch Ina. If you want to know why a recipe works, geek out with Alton Brown. If you want to make the perfect omelette, Jacques Pepin’s reruns are there for you. But if you want to learn how to relish something, to really, truly love food and what it means to sit around a table, no one shows you better than the Two Fat Ladies."

More:  

England’s 20-Year-Old ‘Two Fat Ladies’ is Still the Best Cooking Show Ever Made | SAVEUR




09 March 2016

The A-to-Z Guide to Cheese—Plus Pungent Pairings - WSJ


Thanks to an increase in artisan production and major advances in aging and marketing, the options at your local cheese counter are better, broader and bolder than ever before. Here’s what you should be noshing on now:

The A-to-Z Guide to Cheese—Plus Pungent Pairings - WSJ


17 February 2016

'No Place For Discontent': A History Of The Family Dinner In America : The Salt : NPR


"...Whether you feel warm and fuzzy or grit your teeth at the thought, the family dinner is an opportunity for familial communication that didn't always exist. As dining as a family became an institution in American life, it evolved from being a time for restraint to being a time for expression — an evolution visible in art and film..."


'No Place For Discontent': A History Of The Family Dinner In America : The Salt : NPR

16 February 2016

Is urban farming only for rich hipsters?


Is urban farming only for rich hipsters?"...For urban agriculture to move beyond serving a niche group of people and make a real impact on the global food system, it will have to engage a wider demographic..."

Read article at theguardian.com



















25 January 2016

The Food Lab: Better Home Cooking Through Science


New York Times Bestseller: A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.

"... In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more..."


The Food Lab: Better Home Cooking Through Science

Hardcover

by J. Kenji L√≥pez-Alt

  • Hardcover: 960 pages
  • Publisher: W. W. Norton & Company (September 21, 2015)
  • Language: English
  • ISBN-10: 0393081087
  • ISBN-13: 978-0393081084
  • Product Dimensions: 9 x 1.8 x 10.8 inches

Available at Amazon