oysters on table

  Last week, I asked readers what kind of cookbook they’d most like to see written. The responses were all great, but I wanted to write about what was the most requested kind of book. It’s important because it’s exactly what my Little, Brown editor talked about (I once forgot to capitalize the publisher’s name and was asked how I could be so racially insensitive). Talk we did over the above oysters at Jeffrey’s Grocery in the West Village. Please note the humongous and delicious Island Creek oysters, which I recently wrote about here. Suggestions here ranged from lunches to Southern cooking to Rustbelt cooking to spices. Two big topics were cooking for one or two people, which I like, especially when I’m in Manhattan in a tiny apartment. The other was interest in sous vide cooking in the Read On »

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This week the food issue for the New Yorker is released, read about king’s meals, food politics, foraging, etc, via New Yorker.

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