Ranked #44 in the world, Varvary is Russia’s first restaurant to make it into the top 50.  Chef Anatoly Komm uses modernist techniques on Russian cuisine, via Independent UK.

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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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Chef Rene Redzepi of Noma and his fantastic book challenges others to make food in the moment and place, via The Atlantic Noma: Time and Place in Nordic Cuisine

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Tomorrow, I review Modernist Cuisine: The Art and Science of Cooking for The New York Times, the heavily hyped and praised 6 volume, 2400-page romp through the whole world of cooking, a manifesto pronouncing the arrival of a new cultural movement.  I’ll be happy to answer questions here tomorrow about the book or the review and I’ll look in on the Times food blog as well where I describe my first attempt at cooking from the book (photo below). I confess this was an incredibly daunting assignment.  It’s an honor to be able to hold forth on what some are calling, accurately, the most important cookbook in years (seven, by my count, since McGee’s revised On Food and Cooking was published), in The Times, no less. A huge responsibility. I’d need as many degrees as Read On »

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