Food For Thought For Serious Foodies And Would-Be Pros: Egullet.com is mainly written
by professional cooks
for professional cooks
but obsessive, perfectionist gastronomes like you and I can join in too. It's delightful and delicious; like a MetaFilter for fussy gluttons, over-curious gourmets and gastro-porn addicts. Today, celebrated chefs
Dan Barber and
Michael Anthony, currently wowing New Yorkers at the
Blue Hill restaurant, will be answering questions from hoi-polloi such as ourselves. My question's already in...[
From the August issue of Food and Wine magazine, where Michael Anthony was interviewed as one of the best new American chefs.]
posted by MiguelCardoso
on Jul 25, 2002 -
12 comments
Is "Gourmet" The Best American Food Magazine? Lookit all the nominations it's got! It's certainly got a lot better since
Ruth Reichl started editing it. Reading about its history one gets to know what American foodies were cooking, eating or just drooling over in the
40s,
50s,
60s,
70s,
80s and
90s(Let no one pretend, after reading this potted history, that food used to be better in the old days). Still, for my money, the best food magazine in the world, better even than the French
Saveurs, is the scrumptious, San Francisco-based upstart
Saveur, whose online version has recently become extremely generous. Like most people I rarely try out a recipe - I just read it as virtual
gastroporn. In fact, it's the only magazine I actually collect.
posted by MiguelCardoso
on Apr 3, 2002 -
34 comments
