A review of several cookbooks you should look into for this summer, via WSJ.
Posts Categorized: chefs
Chef Edward Lee discusses the importance of slaughtering meat and how it connects us, via Gastronomica.
Across the USA the craft of butchery is gaining popularity even in LA, via LA Times.
Slideshow of chef Wylie Dufresne’s new dishes at his NYC restaurant, via NYT.
Having drinks last month with Shaw Lash, a Chicago chef, after a steller meal at Frontera Grill (Shaw works for executive chef Rick Bayless, renowned Mexican cuisine authority), and the subject of Cinco de Mayo came up. Shaw, who had a few month earlier showed me how they make their own chocolate, above, shook her head and said, “Don’t get me started.” But she started anyway. I said, “Want to write a guest post for my site?” By Shaw Lash I grew up in Texas, a state that shares a 1,200-mile-long border with Mexico, and “carne asada” and slushy-swirled margaritas were as ubiquitous as longhorns and oil rigs. As a family, we’d take vacations as far past the border as we could get in a comfortable day’s drive. We’d walk across the bridge, never with passports, to Read On »