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.

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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 »

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Was it born in Pennsylvania or in Maine?  Learn more about the tie to the Amish and types of fillings, via Wall Street Journal.

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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.

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