CookShelfEvery time that the Food Channel eliminates cooking shows in favor of a contest or non-cooking related channel, there are rumbles from the media. But two recent rants caught our attention as particularly well-written,…
The James Beard Foundation just announced its cookbook finalists for 2013. (For other awards, see our blog Cookbook award season is here!.) So who made the list? You can view the entire list here, but here are some of…
Just because we like to stir up a bit of controversy every now and then, we wanted to note this article by The Guardian, "The ten best TV food shows." Some of the names may not be familiar in the U.S., but some will be,…
Author Articles Food Biz People
We recently had a chance to chat with Clifford A. Wright. Clifford, a specialist in Mediterranean cuisines, was a winner of the James Beard Cookbook of the Year and Beard Award for the Best Writing on Food for his 2000…
Over at the Huffington Post, Martha Stewart reflects on the possibility that food may be the new fashion. As she writes in her introduction to Food is the New Fashion: "The notion that 'you are what you eat' extends…
Serious Eats has been publishing a series of interviews with Alton Brown that are each, in their own way, quite interesting. We wrote about one of them, Will recipes become living things?, in December, and we've been…
As this recent holiday season showed, cookbooks by chefs continue to pour out. In fact, Jamie Oliver's 15 Minute Meals topped the Christmas books lists in Great Britain, beating out The Hobbit. And Big Hospitality…
We regard Anthony Bourdain in many ways as the Kim Kardashian of the food world - way over publicized. Admittedly, unlike Kim, he actually has talent - both for cooking and for writing (we do admire his books) - but…
A few weeks ago we, and most of the food world, noted that The New York Times food critic, Pete Wells, had written one of the snarkiest reviews ever about Guy Fieri's Manhattan restaurant. While everyone granted it was…
In a short video over at Serious Eats, Kenji Alt interviews Alton Brown on the future of recipe writing. In just over a minute, Brown mentions several interesting items. Here are two that especially intrigued us: First…
We'll confess that every now and then cattiness makes for a fun read. Dorothy Parker made a whole career out of it - as in once reviewing a Katherine Hepburn performance as "running the gamut from A to B." And there was…
Food Republic's Joshua Stein recently took a trip to Savannah to visit Paul Deen's iconic restaurant, The Lady and Sons, and reported in full in A Voice From Within the Paula Deen Wilderness. His report has created a…
