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Family Business
There are some benefits in getting older: Mark Spitz now looks hot to me, and the kid is getting interested in the family obsession: Wine Giques. Read More »
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What Makes a Good Cookbook?
There was a moment of shocked silence when executive editor Doc Willoughby said he’d given away most of his cookbooks. Then all heck broke loose. “You did what?” Ruth Reichl exclaimed. Someone else asked, rather testily, why he hadn’t had a tag sale. Another colleague literally put her head in her hands, while executive food editor Kempy Minifie went straight to the heart of the matter. “How on earth did you choose?” she said. Read More »
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Classic Cookbooks: Mastering the Art of French Cooking
The fact that Mastering the Art of French Cooking—a great, eternal gift to American home cooks—got published at all is a miracle, because nothing like it had ever existed before. Julia Child’s collaboration with her Paris cooking-school partners, Simone (Simca) Beck and Louisette Bertholle, was as complicated as marriage, and epic battles ensued as they shaped the book into one conveying not just that cooking is an art, but that learning to cook is a lifelong process that happens to be enormous fun. Read More »
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