How high end professional chefs have translated their craft to the home cook and how to make home cooked food well, via NYT.
Posts Categorized: Food Writing
80 Breakfasts is a blog that covers many cuisine topics, but really its about morning dining, via 80 Breakfasts.
This week the food issue for the New Yorker is released, read about king’s meals, food politics, foraging, etc, via New Yorker.
Dan Moulthrop, a former journalism student of Michael Pollan, interviewed the writer before a sold-out crowd at the Ohio Theater last week. I asked Dan, Curator of Conversation at The Civic Commons, a Knight Foundation project to use new media and emerging technologies to strengthen civic engagement, for his thoughts on Pollan’s visit. —M.R. by Daniel Moulthrop I woke up this morning from a dream in which I’d taken Michael Pollan to the West Side Market. It’s just an echo of his Monday visit, and a remnant of a strong desire the Cleveland ambassador in me had to show him both that place and the Ohio City Farm. Here’s my big takeaway from Monday night: The food system I grew up with is not the food system we’ll necessarily be stuck with. At one point Read On »
Here are a handful of essential cookbooks from the UK that one should consider for their kitchen library, via WSJ.