I spent a couple days in New York last week meeting with two very good publishers, one of whom, a veteran and very smart editor, asked whether I’d thought about how busy people can actually integrate real cooking and real food into their daily lives. He wasn’t talking about the crispy pig I had at Maialino hours later. That, as you can see, is real food and real good. (Two standbys for me in NYC, where I go just to feel good, because NYC makes me all jittery and my eyes go out of sync like that Mad-eye guy in Harry Potter but not in a useful way: Bar Boulud and any one of Danny Meyer’s restaurants. It’s not just the food, it’s the service [and yes, I paid full price, even left my VISA Read On »
Posts Categorized: chefs
I spotted a tiny news item in this morning’s Plain Dealer, culled from The San Francisco Chronicle reports, and was thrilled to see people like Thomas Keller, Michael Chiarello, Tyler Florence, and scores of other chefs beginning to protest California’s hypocritical and uninformed ban on foie gras that goes into effect this summer. (Watch news story video from KCRA.) While likely begun as self-aggrandizing soap-boxing by former state Senator John Burton in 2004 (read his LA Times op-ed reasoning), as it was done by Chicago City Council Alderman Joe Moore in 2007, embarrassing the city, which repealed the law in 2008, we’re hoping that California legislators evaluate their actual motives for the ban. If they truly care about the humane treatment of the animals we kill for food, they would do this country a better and real Read On »
Chefs are getting food tattooed on their bodies, via La Times.
Still slammed after weeks away. Part of todays work is going over 2nd pass proofs of Salumi, now scheduled for August 27th publication. First pass illustrations all out of place. Also need to check all salt concentrations. Very important! The above was taken sampling American and smuggled Italian salumi after a trip there. —MR Originally posted June 24, 2010 On our trip to Italy, Brian Polcyn and I saw a lot of new cuts we weren’t familiar with, so as soon as we returned, we made plans to break down a couple of pigs Italian style, bringing in chef Jay Denham, who was recently back from five months staging in Italy. We wanted to see how he broke a half animal into primals and we also wanted to learn the culatello cut. Jay had spent Read On »
Chef Melissa Kelly’s recipes for sweet risotto fritters and strawberry rhubarb compote, via Food and Wine.