The IACP awards winners in the following categories: American; Baking: Savory or Sweet; Chefs & Restaurants; Children, Youth, and Family; Compilations; Culinary History; First Book; Food Photography and Styling; Food Reference; General; Health and Special Diet; International; Library Food Writing; Professional Kitchens; Single Subject; and Wine, Beer & Spirits. To find out which notable cookbooks have — and haven't — been included, read more.
Although the production company revealed little else, it did confirm that Garlic and Sapphires is in "active development." The movie is slated for a 2010 release.
After seeing her go undercover, I vote for Reichl herself. Who would you want to see star in Garlic and Sapphires?
Source: Flickr User emdot
- Take a look inside Ruth Reichl's refrigerator.
- Take a look inside Ruth Reichl's refrigerator. — Salon
- Butchers, mini whoopie pies, and homemade beer: predicting the food trends of 2010. — The Epi-Log
- Bay Area chefs respond to criticism from New Yorkers. — NYT
- Was the supposed canned pumpkin shortage merely a marketing strategy? — Eat Me Daily
- Learn how to make the perfect holiday punch. — Chow
- An ode to In-N-Out Burger. — A Hamburger Today
- Tom Colicchio talks about his Tuesday night dinner series and reveals he's working on a new restaurant concept. — Eater NY
- Has Anthony Bourdain lost his coolness? — Huffington Post
- Turn string cheese into bloody fingers for Halloween. — Food Wishes Video
- How does food affect your dreams?— Chow
- 5 books every cook should have. — The Atlantic
- Guy Fieri currently has 15 impersonators across the country. — Eat Me Daily
- Ruth Reichl believes print magazines will cease to exist in the very near future. — Eater
- Learn how to make the Shake Shack's famous burger at home. — A Hamburger Today
- Looking back at 68 years of covers. — Eater
- Go inside the first magazine ever, 1941's holiday issue.— Serious Eats
- Alice Waters remembers the first time she read it. — Grub Street SF
- What's next for Ruth Reichl? She'll write a book about her 10 years at Conde Nast. — Diner's Journal
- The empty cubicles mark the end of an era. — Gawker
- All of the recipes will continue to live on Epicurious. — The Epi-Log
- What New York City's chefs are saying about it. — Grub Street NY
As Ruth Reichl's number-one fan, I can't wait to see this show — although I'm curious to know how different the point of view will be from its predecessor, Diary of a Foodie. Will you watch Ruth Reichl eat her way around the globe?
- Epicurious' just-launched free iPhone application makes me want to trade in my BlackBerry.
- Epicurious' just-launched free iPhone application makes me want to trade in my BlackBerry. — Epicurious
- Roasted beef tenderloin and cheesy baked rice is the perfect Kentucky Derby meal. — Chow
- Lavish restaurant openings have been replaced with low-key charity events. — Eater
- Top Chef judge Toby Young was recently in a face-smashing bike accident. — Eat me daily
- What is the ideal menu for serving at a bridal shower? — Simply Stated
- Gourmet's editor in chief, Ruth Reichl, goes undercover. — Serious Eats
- Troubled times call for drinks: consider mixing up a swine flu cocktail. — The Examiner
Last week we asked if you would eat a sandwich made with peanut butter, pimento-stuffed olives, and mayonnaise. The overwhelming response was that of disgust. A measly eleven percent would eat the Max Special. Many people said no thanks, others would only eat the sandwich if starving. Aversions to olives and mayonnaise were strong. There was so much talk about this sandwich that I decided to make it for lunch. Yes, you read that I ate a peanut butter, olive and mayo sandwich. To find out how it tasted — neither fabulous nor disgusting — and see the Sugar Headquarters reactions to the sandwich in a video, read more
The magazine's editor in chief, Ruth Reichl, was making The Max Special, a sandwich with peanut butter, mayonnaise, and pimento-stuffed olives. At first I thought, "gross!" Then I realized if Ms. Reichl is eating this sandwich, it must be pretty darn delicious. I plan on making one to see how it tastes.
What do you think? Would you eat this peanut butter, mayonnaise, and pimento-stuffed olive sandwich?
Before Ruth Reichl was the editor-in-chief of Gourmet magazine, she held a six year stint as the restaurant critic for the New York Times. That period of her life is detailed in her third memoir, Garlic and Sapphires: The Secret Life of a Critic in Disguise, which is a fun and enjoyable read. Reichl had what some considered to be the best gig in town, but instead of just allowing herself to be wined and dined, she took her job quite seriously and would often create elaborate disguises to ensure anonymity. Her disguises often included wigs, makeup, thiftstore duds, glasses and even credit cards in other names. Sometimes she was Brenda, an auburn aging hippie, other times she was Chloe, a blonde divorcée. Her writing is hilarious and refreshing, and always mouth-watering — you'll put the book down only to realize your belly is fully rumbilng.