The art of eating is a quarterly print publication that has been published since 1986. Edward Behr, the founder, likes to list the top food books of the year. Here is a list of 12 books including Massimo Bottura’s Never Trust a Skinny Italian chef which we reviewed on this site. We are currently reading one of them, The Third Plate by Dan Barber and will also review it when we finish it.
Anyone who has been to Japan knows that the food scene is exceptional and the quality of ingredients is out of this world. We have come across a very interesting blog by a doctor who is incredibly passionate about food. We came across a splendid article on the sensational dishes of Japan in 2014. It makes us want to return to Japan. The photos are great, the descriptions mouth-watering.
Japanese markets are special. This one is about the Nishiki market in Kyoto.
And to keep with the Japanese theme, we have come across an article about the rise of Japanese chefs in Paris. Some chefs that have gone to Paris to learn new techniques in some of the best restaurants are now opening their own spots.
Michael Harwood is a chef who cooks for incredibly wealthy and demanding clients. In this article, he reveals what he has learned about cooking for celebrities and aristocrats including their bizarre requests. His novel, The Manservant, will be published later this month.
Lucky Peach has an interesting article about gelatin and lists six things to consider about a product that is ubiquitous in the kitchen though often misused.
We know some restaurants go to great lengths to be professional. But a Michelin starred restaurant in Hong Kong has taken this to another extreme by fining waiters who yawn or stretch while working in the restaurant.
Is there such a thing as growing your own salt? There is a chef in the US who together with the restaurant’s forager and ‘fermentationist’ are growing their own flavoured finishing salts. There is also a recipe to make your own citrus salt. Will you try it?
We love the wines from Santorini, Greece because of their exceptional minerality. These are some of the best wines from a volcanic region you can get. The following is an interesting article about Santorini rediscovering its forgotten wines.
It is great when you come across an interesting wine story. This one is about three women running one of Napa Valley’s renowned wineries. And the following is about how the world nearly lost the wines of Fogo because of a volcano eruption.
And to finish off, there is an interesting perspective on cooking by Molly Watson. She writes about ‘why cooking is not for everyone’. While not in complete agreement with her argument, we share the view that there should be a better food system and that whatever food we choose to eat, it should be healthful and sustainably produced even if we are not the ones cooking it.