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Discussion Starter · #1 ·
A tremendous profile of Mario Batali by a staff writer who was so seduced by the Molto Mario Magic that he volunteered to work in the kitchen at Babbo for months.

Another amazing profile, of a Benedictine nun who has fought the battle to deliver raw-milk cheeses to American tables for years.

And Calvin Trillin on why most people can't actually tell red wine from white.

The best $3.95 you could spend if you love to read about food. Or check out the excerpts available (and food writing from The New Yorker archive) at http://www.newyorker.com/

BTW: I have no connection to The New Yorker (much to my shame). This is just such a tremendous publication for food lovers that I had to share with my fellow Cheftalkers.
 

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Discussion Starter · #5 ·
More stories in this edition that I neglected to mention:

"Everyone Lies": Dining out with health inspectors
"Disappearing Dishes": One woman's lifelong mission to save disappearing Mexican cuisine
John McPhee on "Why shad is the most savory fish"
Jane Kramer, on the connections between her cooking and her writing
Adam Gopnik on the "Market challenge" game he organized for a squad of top young New York chefs, subtitled "Six chefs, nine ingredients, seven days": http://www.newyorker.com/fact/content/?020819fa_fact1

Link to the Trillin story: http://www.newyorker.com/fact/content/?020819fa_fact

By cracky, I'm actually saving this copy.
 
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