Aperol Negroni

As a consolation for spending too much money paying bills, I ordered a bottle of Pappy Van Winkle Family Reserve 15 years last week. I firmly intended on buying nothing else, but got tempted by a bottle of Aperol, which has become a very popular cocktail ingredient. Both arrived yesterday but remained in their box. Tonight was another story, however: After a harrowing few days … Continue reading Aperol Negroni

Cuisine Suisse

My mother sent me this new book on Swiss cuisine, published by Betty Bossi–the mainstay of Swiss kitchens in terms of recipes, I think I can safely say. The book offers “the greatest classics,” along with “new recipes from the market and typically Swiss ingredients.” The authors go on to state that they have also revisited some traditional dishes: “using the same products, we have … Continue reading Cuisine Suisse

Heston Blumenthal and Sous Vide

Today, I got to hear Heston Blumenthal talk about a new piece of equipment that will allow people to cook food sous vide at home. He consulted on the development of SousVide Supreme, created by Drs. Michael and Mary Dan Eades. I arrived late because I was attending a talk by Jurgen Habermas and Charles Taylor earlier that afternoon, so missed the founders’ introduction and … Continue reading Heston Blumenthal and Sous Vide

Chocolate Epiphany

Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone Francois Payard with Anne E. McBride [Clarkson Potter, 2008] The publisher’s description: Celebrated French pastry chef and owner of one of New York City’s favorite bakeries presents an impressive and comprehensive dessert cookbook with recipes for everything chocolate, from easy cookies to showstopping cakes. On any given weekend at the esteemed New York City institution Payard … Continue reading Chocolate Epiphany

Join me at the International Restaurant & FoodService Show of New York

On March 2, I will be offering one of the International Restaurant & Foodservice Show of New York’s featured sessions, on food media. 3:30 – 4:30 PM – Featured Session Working the (Food) Media: Strategies and Resources to Build Your Media Presence Anne E. McBride Anne, Consultant and Director, Center for Food Media, Institute of Culinary Education (ICE) http://www.iceculinary.com Websites, blogs, podcasts, social networking: Today, … Continue reading Join me at the International Restaurant & FoodService Show of New York