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Yummy Links: From Tony Bourdain to Shake Shack's Burger
- 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.
Yummy Links: The Food World Mourns Gourmet
- 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?
Ruth Reichl to Star in New Gourmet Travel Show
Looking forward to Bravo's Top Chef 6, Food Network's The Next Iron Chef, and the rest of Fall's food-focused lineup? Then there's one more show to TiVo. On Oct.
Yummy Links: From Epi's iPhone App to Swine Flu Cocktails
- 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.
Would You Eat This Sandwich? I Did!
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.
Would You Eat This Sandwich?
While watching an episode of Diary of a Foodie on the new Gourmet website, I came across a very interesting sandwich.
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!"
Summer Reading: Garlic and Sapphires
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.
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More Details on Gourmet's Collapse
Yesterday morning began with breaking news that, after 68 years of publication, Gourmet was going out of print, and now we have more details on the magazine's collapse. Although the glossy will cease to exist, the Gourmet brand will live on through book publishing and TV programs. Staffers at the magazine were first unaware, then teary-eyed and harried, as they were allegedly given 48 hours to leave.
Must-Read: The Fortune Cookie Chronicles
If you've ever cracked open a fortune cookie — and I bet you have — then see this book in your future. Far more satisfying than those sugary slips of paper, The Fortune Cookie Chronicles, by New York Times reporter Jennifer 8. Lee, explores the American obsession with Chinese food, from delightful trivia to dark realities.
Frank Bruni Stepping Down as Times's Restaurant Critic
After five years as the lead restaurant reviewer of the New York Times, Frank Bruni is hanging up his napkin, the newspaper announced today.
As the restaurant critic at one of the nation's preeminent publications, in the last five years, Bruni has been arguably the most influential food writer in America, catapulting restaurants like Napa's Ubuntu to fame while sending others, like Jeffrey Chodorow's Kobe Club, to a controversial early grave. But come August — around the same time that his new food memoir gets published — he will step down from his position.
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