From
Grub Street San Francisco: Thomas Keller showed up on the Today show Nov. 6 to promote Ad Hoc at Home, All-Clad cookware, and, naturally, teach Al Roker and the team how to make his famous fried chicken. Ann Curry is visibly horrified by Keller's direct handling of the scorchingly hot fresh-from-the-oil chicken, and he reassures her by pointing out that after years in the kitchen, he's got "asbestos fingers." Watch the video for that, plus plenty more hijinx.
From Chuck Sudo of Playboy: Late nights at diners are undiluted shots of Americana. Set among heaping mounds of starch, bottomless cups of coffee and enough polished chrome to mark a Golden Age, the best diners evoke nostalgia for years gone by. Wherever there‚s a last call, late-night diners serve as salvation for those who aren't quite ready to go home. And while late-night diners are consistent, regardless of where they're located and right down to waitresses who call all their customers, "Hon," there are a few establishments that are a cut above the rest.
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From
Lynn Andriani, Publishers Weekly: Last week’s issue of
PW listed
our editors’ picks for the best books of the year. Five out of the 100 were books about food:
Ad Hoc at Home by Thomas Keller (Artisan);
Born Round: The Secret History of a Full-time Eater by Frank Bruni (Penguin Press);
Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen, edited by Ruth Reichl (Houghton Mifflin Harcourt);
Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes by Lidia Matticchio Bastianichand Tanya Bastianich Manuali (Knopf); and
Momofuku by
David Chang and Peter Meehan (Clarkson Potter). While we’re the first
to agree those books deserve props, here are 10 more (plus 10 honorable
mentions) from this year that also warrant attention.
Best "meat isn’t everything" cookbook
Almost Meatless: Recipes That Are Better for Your Health and the Planet by Joy Manning Joy Manning and Tara Mataraza Desmond (Ten Speed)
Manning and Desmond
want to help Americans compose meals that are both tasty and filling
without having a slab of meat as the overbearing star ingredient. They
do an admirable job, with a burger recipe wherein black beans and
bulgur are mashed together with a minimum of ground beef to make a
patty that is full-size, fully delicious and less meaty; a recipe for
gyros using a small amount of lamb amped up with tzatziki sauce and
fava beans fragrant with lemon, garlic and fresh herbs; and other great
dishes. Read More
From
John T. Edge in The New York Times: THIS month, New Orleans is having a party for the po’ boy.
At
the New Orleans Po-Boy Preservation Festival on Nov. 22, as brass bands
play and celebrators hoist drinks, serious-minded panelists will tell
tales of long-lost po’ boy shops. They will speak of the import of this
city’s signature sandwich, piled with roast beef and gravy or
corn-flour-breaded and fried shrimp, slathered with mayonnaise, paved
with sliced pickles and sliced tomatoes, strewn with shredded lettuce, wrapped in butcher paper. READ MORE
From the group Improv Everywhere, filmed at the Trump Tower atrium for a segment on
The Today Show.
By
BRUCE BUSCHEL of the New York Times: Herewith is a modest list of dos and don’ts for servers at the
seafood restaurant I am building. Veteran waiters, moonlighting
actresses, libertarians and baristas will no doubt protest some or most
of what follows. They will claim it homogenizes them or stifles their
true nature. And yet, if 100 different actors play Hamlet, hitting all
the same marks, reciting all the same lines, cannot each one bring
something unique to that role?
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From
Paul Frumkin of Nation's Restaurant News: Emeril Lagasse has named his upcoming burger restaurant
Burgers And More, or BAM, after his signature expression, and said he
doesn't want the brand to be a premium burger "gimmick."
The
restaurant, set to open Nov. 22 in the Sands Casino Resort in
Bethlehem, Pa., will specialize in hamburgers made from a blend of
prime and grass-fed beef, Lagasse said at a New York City press
conference Monday. READ MORE
NEW! We now have DINING SAVINGS & COUPONS at some of New York's finest restaurants, including The Four Seasons, Café Boulud and Daniel. See all the available savings.