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May 24, 2000 | E. SCOTT RECKARD, E. Scott Reckard covers tourism for The Times. He can be reached at (714) 966-7407 and at
The Ritz-Carlton Laguna Niguel opened in 1984 as the chain's first resort hotel, but 60% of its guests nowadays are in business groups, creating challenges for managers--and grumbles from some leisure clients. Andrew Harper's Hideaway Report, a high-end travel newsletter devoted to "unspoiled places," asked in a recent brief item if the "classic Ritz" is "losing its edge," citing readers' comments about "hordes of groups" and "service that's not up to snuff."
June 30, 1999
1. "Bobby Flay's Boy Meets Grill" (Little, Brown, $29.95). Wild and crazy recipes for the backyard chef. Last week: 1 Weeks on list: 5 2. "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: 39 3. "Martha Stewart's Hors D'Oeuvres Handbook," by Martha Stewart (Clarkson Potter, $35). A contemporary spin to party finger foods. Last week: 4 Weeks on list: 12 4.
March 6, 2013 | By Russ Parsons
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.
January 8, 2007 | From the Associated Press
Some people who visit the acclaimed restaurant Deux Cheminees come for more than chef Fritz Blank's cuisine -- they come for his books. The Philadelphia mainstay that offers some of the city's finest dining also houses an impressive culinary collection that includes about 15,000 volumes: cookbooks, periodicals, menus and memorabilia.
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