Everything you’ve learned about British superstar chef Gordon Ramsay on television is a crock. On his hit television shows, “Hell’s Kitchen” and especially “Kitchen Nightmares,” the three-star Michelin chef hams it up, cajoling and bullying some of the most exasperating cooks and restaurateurs on the planet into doing better work. The histrionics make for riveting television, but give the wrong impression about Ramsay’s own cooking.
Entries from August 2008 ↓
Review: Gordon Ramsay restaurant at the London hotel, West Hollywood
August 29th, 2008 — article, review
Canning tomatoes feed the souls, the body
August 25th, 2008 — article, produce
Via e-mail in June, Kingsolver shared some thoughts on canning tomatoes, when she still had time before the tomato harvest started.
Food for Thought
August 2nd, 2008 — article, food politics
via American Conservatism Magazine
Alice Waters might not seem like a conservative. A veteran of Berkeley’s Free Speech Movement, who once cooked a $25,000-a-seat fundraising dinner for Bill Clinton, she eagerly compares her campaign for “edible schoolyards”—where children work with instructors to grow, prepare, and eat fresh produce—to John F. Kennedy’s attempt to improve physical fitness through mandatory exercise. Her dream of organic, locally and sustainably produced food in every school cafeteria, class credit for lunch hour, and required gardening time and cooking classes is as utopian as they come. The name she has given her gastronomic movement, the “Delicious Revolution,” strikes the ear as one part fuzzy-headed Marxism, the other Brooksian bobo-speak. This woman is not, as they say, one of us.
