January 13, 1999
1. "How To Cook Everything," by Mark Bittman (MacMillan, $25). A fresh approach to the cooking encyclopedia, with more than 1,500 recipes. 1/ 16 Last Week: 1 Weeks on List: 16 2. "Soup: A Way of Life," by Barbara Kafka (Artisan, $35). All soups, all the time. 4/ 10 Last Week: 4 Weeks on List: 10 3. "Vegetarian Cooking for Everyone," by Deborah Madison (Broadway Books, $40). Vegetarian cookbook with 1,400 recipes and sections on ingredients and cooking methods.
February 16, 2005 |
If by chance you are looking for a copy of a handmade, high-end food art book called "La Conversation" and are willing to shell out $600, you should step into Le Sanctuaire, the culinary shop in Santa Monica. Go to the glass case: Although the shop has shelves of ordinary cookbooks, here is where the special volumes are kept.
March 3, 2002 |
When the editors of the Guide Michelin recently announced their new ratings of the best restaurants in France, all attention was focused on the restaurants that were promoted to the top three-star level: Guy Savoy and Ledoyen in Paris and L'Arnsbourg in Untermuhlthal, in the Moselle region. But the full list, officially released Friday, was notable on several other counts too.
August 26, 2009 |
The Vegas Strip is no Rue Balzac, but come December, a Pierre Gagnaire restaurant will open on Las Vegas Boulevard. Twist by Pierre Gagnaire will be the Paris chef's first restaurant in the U.S., and it will be located on the 23rd floor of the coming Mandarin Oriental -- part of the first phase of openings at the $8.5-billion CityCenter. Gagnaire, who also has restaurants in London, Dubai and throughout Asia, follows other Michelin three-star chefs from the City of Light to Sin City: JoÃ«l Robuchon (JoÃ«l Robuchon and l'Atelier de JoÃ«l Robuchon at MGM Grand)
September 29, 1999 |
In the 74 years that the Michelin Guide has been awarding stars to restaurants in France, it has become so powerful--and its blessing so coveted--that restaurateurs regard the loss of even a single star as a calamity second only to the arrival of a McDonald's next door. Indeed, in 1966, seven months after learning that he had lost his only star, chef Alain Zick of Relais des Porquerolles in Paris committed suicide.
March 25, 1993 |
The most exciting food I ate during a recent trip to France was cooked by Didier Oudill in his little restaurant in Grenade-sur-L'Adour. Oudill, who was for eight years executive chef at Michel Guerard's restaurant in Eugenie-les-Bains, is not as well-known as he deserves to be simply because his restaurant, Pain, Adour et Fantasie, is so hard to get to.
September 16, 2009 |
Patina, the flagship of Joachim Splichal's dining empire located in Frank Gehry's Disney Concert Hall, is getting a new chef. Tony Esnault, former executive chef of Alain Ducasse's New York restaurant Adour, is expected to start at the downtown landmark this month. Patina Restaurant Group says Esnault will be working closely with Splichal on a new (presumably Cal-French) menu. Esnault was executive chef at Ducasse's Essex House in New York before opening Adour in the St. Regis Hotel in 2007.
March 28, 2013 |
All my crazy cooking friends with tweezers and buckets of sodium alginate have spent the last year cooking through Daniel Humm's “Eleven Madison Park” cookbook, which -- unbelievable as it may seem -- makes “The French Laundry” look like “Joy of Cooking.” So much of that book seems to me like obfuscation. Every ingredient is transformed so it looks like something else. Beautiful, perhaps, but the tricks are just too much in evidence. That's just not my thing. But Humm's new book “I [Heart]