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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Photo by Donna Turner Ruhlman Long enamored of black and white, my wife and collaborator has been working on a series of food shots featuring not food so much as the color of food. If you like her work, let her know, spread this link on facebook or twitter, or have a look at her gallery at ruhlmanphotography.com. This last one reflects where we’ve been. Florida at the height of citrus season.  Great weather for the first time in a decade, excellent lunch at Cafe Morada, jaw achingly chewy conch fritters at Alabama Jack’s, an excellent meal at a new place on Palm Beach (my mom’s a real estate agent at Sotheby’s there) at Buccan, and delicious and genuine daiquiris at Nick and Johnny’s watching Duke’s final win (sigh). Back home and will resume posting Read On »

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