Happy New Year 2008

More than a year ago, intrigued by a story and recipe about aged eggnog I’d read on Chow, I posted about it, and then I made a batch.  It was very easy and we enjoyed about half of it last year. Through an act of great and protracted will, I managed to keep my...

Unapologetic Francophilia

Publisher’s Weekly, in early review of my new book, The Elements of Cooking, criticized it for being Francocentric—it should have been called The Elements of French Cooking, the unsigned reviewer wrote, and dismissed its lack of a broader world view (read the review...

Achatz Update: Cancer Free

Grant Achatz, diagnosed with a stage 4 tongue cancer this summer, released a statement yesterday saying that he is cancer free thanks to aggressive chemo and radiation.   He missed relatively few services and did not lose his tongue.  Recovery from all...

Food notes, December 17

Interesting appraisal of The Food Network in the NYTimes business section today, sparked by the canceling of Emeril–what does it mean?  It means that the FN is responding to a rapidly changing food and media culture.  PBS continues to put out strong...

Humane Cow Slaughter

It seems I’ve mentioned Chris Cosentino’s blog an awful lot recently.  I love the unusual posts and pix (like this one on how to achieve hairy balls—answer: balut), and his passionate voice – but sometimes he does something as a chef that non-chefs simply don’t...