« March Dinner/Classes in Ottawa, Canada |
| Pieces »
A very cool slideshow over at the New York TImes of some of the amazing photography from Modernist Cuisine, The Art and Science of Cooking.
An interesting Q&A with Amanda Hesser on adapting and writing recipes on Dianne Jacob's site.
The New York Times review of Blood, Bones and Butter.
Colin Sterling's interview with Grant Achatz about Life on the Line and life in general.
David Lebovitz on bergamot.
One great drink.
From the TED blog, Dr. Charles Limb discussing Hip Hop, Creativity and the Brain.
And finally Five Misconceptions About Writing by Rick Riordan, author of the Percy Jackson series and other wonderful books.
Posted on March 10, 2011 at 06:52 PM in Food For Thoughts | Permalink
| Digg This
| Save to del.icio.us
Dan Barber: The Third Plate: Field Notes on the Future of Food
Cathy Barrow: Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving
Michael Ruhlman: Egg: A Culinary Exploration of the World's Most Versatile Ingredient
Janice Wong: Dim Sum: A Flour-forward approach to Traditional Favorites and Contemporary Creations
Dave Arnold: Liquid Intelligence: The Art and Science of the Perfect Cocktail
Molly Wizenberg: Delancey: A Man, a Woman, a Restaurant, a Marriage
David Lebovitz: My Paris Kitchen: Recipes and Stories
Chad Robertson: Tartine Book No. 3
Carlo Mirarchi: Roberta's Cookbook
Gabriel Rucker: Le Pigeon: Cooking at the Dirty Bird
Andy Ricker: Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand
Ivan Orkin: Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint
Scott Conant: The Scarpetta Cookbook
Paul Liebrandt: To the Bone
Alex Atala: D.O.M.: Rediscovering Brazilian Ingredients