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.

Share

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.

Share

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 »

Share

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

Share