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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March 30- July 3 dine at The Cube.  A pop up restaurant that travels across europe; is set up in incredible locations & with top chefs cooking, via Eletrolux.

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Thomas Keller shares his kitchen hints on salt, brines and a few recipes in the LA Times new monthly column called Master Class, via LA Times.

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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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