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Gourmet Magazine

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.
July 11, 2012 | By James Rainey
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.
October 13, 1994
Want to celebrate somewhere deluxe? Head over to Auberge at Barnabey's Hotel in Manhattan Beach, possibly the most romantic dining room in the South Bay. This elegant Victorian restaurant, lit by small red chandeliers, features intimate booths, partially shielded with red velvet drapes. Even when full, the room is so quiet you could hear a quenelle drop. Fortunately, it's not only the decor at Auberge that's special.
February 24, 2013 | By Anne Harnagel
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 | By Russ Parsons
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.
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