May 12, 1999
1. "Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart (Clarkson Potter, $35). A contemporary spin to party finger foods. Last Week: 1 Weeks on List: 5 2. "LaBelle Cuisine" by Patti LaBelle (Broadway Books, $25). First "Lady Marmalade," now this; recipes from the soul diva. Last Week: 5 Weeks on List: 2 3. "How To Cook Everything" by Mark Bittman (MacMillan, $25). A fresh approach to the cooking encyclopedia, with more than 1,500 recipes. Last Week: 3 Weeks on List: 33 4.
March 6, 2013 |
There are a lot of smart people in the food world, but not many smarter than Ruth Reichl. So when she says formal fine dining is going to make a comeback, maybe it's a good idea to pay attention. Reichl was the restaurant critic for the Los Angeles Times in the 1980s and '90s, then restaurant critic for the New York Times, editor of Gourmet magazine and author of a series of best-selling food memoirs. I was talking to her for a story I'm working on when she pointed out that "the people who really spend a lot of money in restaurants now are the 20-30somethings and they really think of restaurants as an important part of their lives.
July 11, 2012 |
Magazine publishing giant Conde Nast shook up its corporate sales staff Wednesday by placing digital advertising boss Josh Stinchcomb over sales for print, digital, mobile, video and marketing services. The change displaced Tom Hartman, vice president of corporate sales, who is leaving the company that publishes Vogue, Glamour, GQ, Allure, Vanity Fair and 13 other titles. Hartman previously served for five years at Gourmet magazine, ending as publisher. He is one of a dozen staffers leaving as a result of the changes.
February 24, 2013 |
High-energy Amy Finley gave a fast-paced cooking demonstration Saturday at the Los Angeles Times Travel Show . (She returns at 11 a.m. Sunday (today) for a second demo.) Finley, a classically trained cook and the author of "How to Eat a Small Country," prepared lapin a la moutarde , or rabbit with mustard, a traditional Burgundian dish. She's an advocate for getting people to eat more rabbit but admitted that it's tricky thinking of a "fluffy bunny and what you're having for dinner.
February 11, 2013 |
Ruth Reichl has always been fearless, as a restaurant critic, as a boss and as a friend. She'll tell you exactly what she thinks, good and bad. In an interview this weekend with the fashion website Daily Front Row , it's good to see nothing has changed. Writer Alexandra Ilyashov got the former L.A. Times and New York Times restaurant critic and former Gourmet magazine editor-in-chief to open up over lunch at Barbuto. Although, knowing Ruth, "getting her to open up" probably consisted of turning on the tape recorder and asking the right questions.