Photos by Tray Satterfield, Portland Meat Collective
Ruth Reichl addressing the IACP conference in Portland Thursday
The Food Network Announced it's new shows yesterday, to begin at the end of next month. NYTimes says it's looking for a younger audience. Scripps Press Release of New Shows.
Finally! The Elements of Cooking, my guide to the language of the kitchen, has been published in the form it was meant to be in—paperback, an edition affordable for students (just $10 from Amazon), light and bendable for stuffing into backpacks or knife kits. Eric Ripert, chef-owner of the 4-star restaurant, Le Bernardin, calls it "simply the best reference book and educational tool available for anyone interested in the basics of the culinary arts."
I've always felt this was a required resource for all young cooks or new cooks, except for its hardcover price tag. Wonderful Scribner and the visionary editor Beth Wareham, have now changed that.
Sam Sifton, NYTimes restaurant critic, said this about the book in the The NYTimes Book Review:
A deeply opinionated rundown of the essential knowledge all cooks ...
I loved this Times article on one of the most undervalued tools of the kitchen.
Fettuccine Alfredo, photo by Donna
My Wusthof Knives, virtually the only ones I use, all photos by Donna
Post demo, serving citrus cured salmon on the beach in Naples, FL, photos by Donna
Featured in the Washington Post. Look for their milk at Whole Foods and indy grocery stores.
Due to the recent OpenSky press (NYTimes bits blog, techcrunch.com, USAToday), this site got a surge of traffic that forced my inhospitable host to shut it down last night. Can't tell you how frustrating that is. We've gone ahead and moved it to a dedicated server so this should never be an issue again (permalink issues remain but will eventually work themselves out I trust). Sorry for the inconvenience.
And yes, these really are the two most important tools in my kitchen (thanks for the shot, Donna!). A Kitchen Essentials post was in the works but this damned shut-down threw off my whole schedule. At any rate, hope you're cooking and eating well tonight!
Welcome to Ruhlman.com where I blog about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting and I hope you’ll join the conversation.
