The last time I was at Roberta’s was about a month ago. Michele (Gather co-founder) and I were invited by the wonderful Michael Harlan Turkell to be guests on his weekly radio show, The Food Seen, broadcast live on the Heritage Radio Network from a cabin-like booth in the middle of the restaurant’s dining room.
Onetime (and long-time) chef at San Francisco foodie mecca Chez Panisse, New York Times City Kitchen columnist, and author of one of the most beloved (and a personal favorite of this writer) cookbooks ever, A Platter of Figs, any recipes that David Tanis doles out I eagerly scoop up.
You had me at hello? Well, Sorella, the unassuming Lower East Side Italian sharing plates restaurant had me at pate de fegato.
That Melissa Hamilton and Christopher Hirsheimer, the women behind Canal House Cooking, have developed a cultish following is no surprise.
What is truly radical about the brand of hospitality Hedgebrook doles out is in its impact.
This is not a cookbook. No, rather, Cook it Raw (Phaidon) is an art tome of the finest order, wherein the subject is food and the chefs around the world who are elevating it.
Just as the arrival of warmer months heralds shifts in our wardrobes, so too does it affect what’s on our plates
It was Yvette Van Boven’s first book, 2011′s “Home Made”, that introduced the world to the Amsterdam-based restaurant (Aan de Amstel) owner’s singular approach to food: carefree, passionate, and, most importantly, fun. Her fans, myself included, appreciate her easy-breezy recipe writing style and whimsical illustrations; both can be found (along with gorgeous images by […]
It just might be nature’s most perfect food. Gratifying on its own and an essential component in so many recipes, the egg is the epitome of delicious simplicity.
I have usually found that cookbooks tend to fall under a few different umbrellas.
The name pretty much says it all.
Our greatest hope with Gather is that it motivates people to cook.
The cookbook shelves are crowded with bibles devoted to intense dissections of various regional cooking styles (Italian, French, American etc). But until this month’s release of The Lebanese Kitchen (Phaidon), that corner of the Middle East was one still ripe for further exploration.
San Francisco-based food photographer Michael Lamotte’s blog From the Source is a gorgeous visual ode to the locally-sourced goods he comes across in and around his Bay area home.