Misc. thoughts, notes, and links from around the web… Links I recently read several excellent articles online about food writing. So much has changed in the last few years, and like most mediums, newspapers, magazines, blogs, and websites continue to evolve. How to Blog The editor of Boing Boing discusses the current state of blogging and offers a fresh perspective and tips. Advice from Every…
I always thought that someone could make a mint opening up a good coffee place in Paris. Now there seems to be a few who’ve heeded the call: Coutume Café (47, rue Babylon), KooKa BooRa (62, rue de Martyrs), and Le Bal. Quelle difference! And since this is the Year of Mexico, in France, a few new Mexican places have opened up serving authentic (or…
2010 was a very big year for cookbooks. And when I say “big”, I don’t just mean there were plenty of great cookbooks published this year, but some of them were huge. Ready for Dessert tipped the baker’s scale at over 3-pounds, and subsequent books that continued throughout the year tested the limits of my strength, such as Bon Appétit Desserts, which weighs in at…
You might have passed chervil by when shopping, thinking it was a wimpy version of parsley. The wispy, thin leaves don’t look very tempting. And you might be tempted to overlook it, unaware of its powerful aroma that it lends to certain dishes. But if you’ve never had it, add a handful of chopped chervil to a salad. You’ll wonder why you don’t pick up…
I’m not one to easily back down from an argument, especially when it comes to anything food-related. (Well, except about whether brownies should have nuts or not. That’s just something I just can’t get worked up about, as much as some people do.) Recently I was having a bit of a disagreement with someone particularly stubborn about the role of fat in cooking. I believe…
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