Video: How Kristopher Bronner shares how he and his brother want to change the world through making better candies, via TEDx.

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Video: Lisa Ludwinski shares her summer internship at Zingermans and Avalon Breads, via YouTube.

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This 12-minute reading is from The Soul of a Chef, on my first experience with a tasting menu. Though I had special consideration at the meal—I was not a paying customer—it is an honest and emotional description of what remains the most important restaurant meal of my life. I thought it apropos, following my previous post addressing recent criticisms in the media of today’s tasting menus. It’s not a polished video—I simply set up a tripod in my kitchen before dinner and read—so please forgive my lack of video production skills! [For more information on what led up to my unlikely passage from unknown Cleveland-based writer to dinner at The French Laundry and what was to follow, read The Main Dish, a 35-page memoir of becoming an accidental food writer. It was published as a Read On »

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Video: watch the biggest fish and chips sandwich being made as Jamie Oliver is kidnapped, via EpicMealTime.com

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I first read about a new self-published iBook, 25 Classic Cocktails, published to iTunes, when Tampa journalist Jeff Houck wrote about entrepreneurial food people turning to digital devices. Donna and I recently published The Book of Schmaltz to the iTunes app store, a short cookbook on making and cooking with rendered chicken fat, an underappreciated cooking technique. Meanwhile, ingenious folks in Tampa came together to publish a book whose title requires no explanation. But the book does warrant explanation. Each recipe, some common, some I hadn’t heard of (one per screen), includes the recipe, a very brief history, one instructional video of the drink made and one quick montage video. At the bottom of the screen is a fat bar that, when tapped, displays all ingredients and, with a tap, their definition and description and helpful Read On »

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