I’ve spent nearly a week in the Napa Valley working on the Bouchon Bakery Cookbook.  This will be the fifth book in a series led by Thomas Keller that began with The French Laundry Cookbook which is one of the best chef-restaurant cookbooks ever (do we need full dislosure here?). Forget the words I write—these books are truly fine and costly productions, and I think it’s important for people to know what goes into books of this magnitude, because so often people don’t know.  A team of people, from the many at Artisan, an imprint of Workman Publishing, who make beautiful books, to the commis at the restaurants who scale out the mise en place for the recipes for the chefs, and all those in between, including myself. In 1997, I flew out here to Read On »

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How the photography for Modernist Cuisine book was “developed”, via Modernist Cuisine.

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Blogger and photographer Matt Armendariz of Matt Bites has published “On a Stick” a book about food on a stick. It’s great fun, via Matt Bites.

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An excerpt from Charlie & the Chocolate Factory and a Modernist Cuisine review. Conclusion: it’s magic, via Kottke.org

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Two very good memoirs have been published by chefs I admire and whose food I have eaten many times with great satisfaction, though the experiences are wildly different.  Gabrielle Hamilton, chef of Prune has published Blood, Bones and Butter, which I reviewed for The Wall Street Journal. It was preceded by a much talked about, high-six-figure advance, which had to be returned when Hamilton failed to deliver, after which the book was repurchased and published last month. It’s a fabulous read by a very odd creature who has a visceral love of the homey food she serves at her restaurant.  Frankly, it’s exactly the kind of food I love most, personally, braises and bone marrow and offal. It’s the kind of food that chef’s love to eat when they get off work. She cooks the Read On »

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