First-fifth graders at one school in NYC have their own cooking club; Foodies at 41. Learning to cook at top restaurants and chefs in NYC, via WSJ.
Posts Tagged: wall street journal
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 »
Veggies are getting more attention from chefs and are shaping up to be entrees, via Wall Street Journal.
Was it born in Pennsylvania or in Maine? Learn more about the tie to the Amish and types of fillings, via Wall Street Journal.
Spain’s national library is exhibiting “La Cocina en su Tinta” (The Kitchen in Ink) depicting the history of Spanish food through art. It is co-curated by Ferran Adria, via Wall Street Journal.