Entries Tagged 'food writers' ↓

check out gastrokid

Madonna Lisa writes:

Editor of Bon Appetit writes a blog of his (mis)adventures of getting food
to his kids..one picky..another one not so picky...lots of great links to
other kid-friendly food/restaurant sites.

via Slate Magazine

Or consider when I went to Macau to eat a Cantonese dog dinner for the Wall Street Journal. I wrote that “the meat had dark skin attached to it, was quite fatty and looked like pork … chewy, and had a very strong, though not disagreeable flavor.” Today’s foodie-writing fashion would demand that I confess that I’d never seen anything more repulsive than Rover’s skin. I’d need to itemize what happened to the tongue, brain, and genitalia of the—it turned out—stolen dog (and I’d need to go into grisly detail about the dog-napping itself, as well as its butchery).No, today’s market does not allow for food writing that aims to be allusive, playful, or elegantly simple. The prevailing style is like polenta or steel-cut oats: coarse.

via Epi Log: The latest in Food News, the Culinary Arts & Cooking

You obviously like food. And you must like reading. Hey, you’re just like me! But if you’re a true gastro-bibliophile, you’ll no doubt take issue with at least some of my picks below. Please, I invite you to beg to differ. What’s missing?

NPR : Food Scientist Harold McGee: ‘On Food’

The book On Food and Cooking: The Science and Lore of the Kitchen has become a reference tool for many cooks. Now author Harold McGee has revised and updated the book. It’s an exposition of food and cooking techniques, delving into technology and history.McGee diagrams the stages of making mayonnaise under a microscope, explains why peppers are hot, and why seafood gets mushy if you cook it improperly. McGee is a world-renowned authority on the chemistry of cooking.

The Literature of Food

The only literary review all about food.
Fiction, Poetry, Creative NonFiction.
Food in its finest form. Sating a loftier appetite.
Savor the word of food.

Culinary Podcast Network (TM)

The Culinary Podcast Network is the world’s first all-food podcast network. Some of us are professional chefs, and others obsessed gourmands who simply can’t put down the fork. Here you can find some of the finest quality food podcasts on the web, hot out of the oven!

Pancakes of the World, Dressed for Dinner  (free NY Times reg required)

Funny enough I’ve been craving pancakes/crepes recently so it was quite fun to watch the accompanying video.  Mark Bittman making a batch of Korean pan jun.   I think I’m going to have to hunt down a Korean restaurant for some pan jun.

Should we buy Michael Pollan’s nutritional Darwinism? - By Daniel Engber - Slate Magazine

Should we buy Michael Pollan’s nutritional Darwinism? - By Daniel Engber - Slate Magazine

Kitchen Not So Confidential (Wall Street Journal, Paid Subscription)

Formerly word-of-mouth eateries are drawing crowds — and alienating the same foodies they once sought to attract.