Cooking Food Literature Books News, Insights & Reviews — The New Yorker

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Cooking Food Literature Books News, Insights & Reviews — The New Yorker
  • Page turner

    Lamb Two Ways

    The rivalry between my Catholic grandmother and my Muslim father was a division of lost and opposing worlds, especially in the kitchen.
    November 23, 2015
  • Page turner

    Teaching adults to eat

    Learning to eat again in adulthood can be difficult, British food historian Bee Wilson tells us in her book
    It can be difficult to relearn to eat as an adult, British food historian Bee Wilson tells us in her book “First Bite,” but it is possible, and, in much of the developed world, It’s necessary.
    25 november 2015
  • Cultural commentary

    Chinese cuisine and the joy of inauthentic cuisine

    Danny Bowien's approach is
    Chef Danny Bowien’s approach is “secular” by design, turned up to eleven, Chinese cuisine is not made by “experts or historians” but by loyal “fans”.
    November 23, 2015
  • Culture office

    Agony and Eggstasy

    The yolk of a Riverdog egg.
    Riverdog Farm’s coveted egg enthusiasts will line up early in the morning hoping to score a dozen.
    November 24, 2015
  • A critic in general

    What’s the recipe?

    Can you really learn to cook from a book?  How do you distinguish firm peaks from steep peaks?  How would you define “chopped”?
    Can you really learn to cook from a book? How do you distinguish firm peaks from steep peaks? And how would you define “chopped”?
    November 15, 2009
  • Page turner

    The Dark Side of the Spoon: Moods and Recipes by Nigel Slater

    Behind Slater's carefully researched instructions are references to a very real life, which is shaped by struggle and adjustment and requires self-maintenance.
    The Moods and Recipes of James Beard Award Winner Author Nigel Slater.
    June 22, 2015
  • Page turner

    Pleasures of the literary meal

    The pleasure of reading what others eat and drink falls somewhere between the satisfaction of being fed and that of being fed.
    The experience of reading what others eat and drink falls somewhere between the satisfaction of being fed and that of being fed.
    July 15, 2015
  • Books

    Good greens

    Chefs quickly make vegetables the cash cow of the cookbook trade.
    Chefs quickly make vegetables the cash cow of the cookbook trade.
    April 7, 2014
  • Page turner

    Kenji López-Alt’s obsessive cooking experiences

    J. Kenji López-Alt, pictured here in a scene from his video series, has released “The Food Lab,” a cookbook that combines food and science.
    Who wouldn’t be more interested in fried chicken than gel electrophoresis?
    October 3, 2015


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