Les Petits Sweets: Two-Bite Desserts from the French Pâtisserie, my latest collaboration with Kathryn Gordon, comes out September 6, 2016. It is available for pre-order now!
I covered Mesamerica, the Mexico City-based food conference, and its focus on street food, for the July/August 2014 issue, including a piece online available here.
Wylie Dufresne of wd~50 very deservedly won the June 2014 Silver Spoon Award. I wrote the accompanying story.
Chefs all over the country are succumbing to the primordial appeal of live fire cooking. I covered that in the May 2014 issue.
How has plateware evolved over the last 25 years? I wrote about that in the January/February 2014 issue, which also celebrated Food Arts‘ 25th anniversary.
For the December 2013 issue, I wrote about how conferences in Latin America blend contemporary and traditional cuisines, for example at Mistura in Peru and at the first Foro Mundial de la Gastronomía Mexicana in Acapulco.
I covered Seeds: Cultivating the Future of Flavor, the one-day conference hosted by Dan Barber at Stone Barns as part of the Basque Culinary Center’s International Advisory Council’s 2013 meeting in the November issue.
I wrote the June 2013 cover story of Food Arts on Katie Button, a chef who left behind a brilliant academic path to find happiness and success when she and her family moved to Asheville, NC and opened Cúrate, a traditional Spanish tapas bar.
The January 2013 issue of Food Arts features my piece on chefs and mixologists using edible evergreens in their dishes and drinks; here is the web version.
The summer 2012 issue of Gastronomica features my interview of Daniel Humm, chef-owner of Eleven Madison Park and The NoMad in New York. Chef Humm, born and raised in Switzerland, received the 2012 James Beard Award for Best Chef in the US, and Eleven Madison Park received three Michelin stars the same year. You can read the full interview here.
What role do science and industry play in changing our food system? Three food scientists and I tackle the topic in “In Defense of Food Science” in the summer 2011 issue of Gastronomica.
Is there such a thing as food porn? Read what academics and chefs have to say about the topic in the 10th anniversary issue of Gastronomica, in a forum I moderated.
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking includes a chapter I co-authored with Arielle Johnson and Kent Kirshenbaum, titled “Konjac Dondurma: Designing a Sustainable and Stretchable ‘Fox Testicle’ Ice Cream.”
Les Petits Macarons: Colorful French Confections to Make at Home, with Kathryn Gordon, was released in October 2011 and has sold nearly 50,000 copies to date. Read about it in the Wall Street Journal, and listen to Kathryn and I on Heritage Radio Network’s A Taste of the Past.
Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone, with Francois Payard, published in 2008.
Bite Size: Elegant Recipes for Entertaining, with Francois Payard, published in 2006.
I wrote a piece on the collaboration between designer Martin Kastner of Crucial Details and chef Philip Tessier for the 2015 Bocuse d’Or competition, at which Team USA won 2nd place, for Plate in early February 2015.
I wrote the entries on “Molecular Gastronomy,” “Sous Vide Cooking,” and “Wylie Dufresne” for The Oxford Encyclopedia of Food and Drink in America, Revised Edition, published in 2012.
I wrote the “Switzerland” entry for Food Cultures of the World, published in 2011.
I wrote the “Molecular Gastronomy” entry for The A-Z Encyclopedia of Food Controversies and the Law, published in 2010.
I wrote feature interviews and articles for the Institute of Culinary Education’s The Main Course between January 2005 and January 2012.
In 2008, I wrote 10 pieces for the launch of Delish, the Hearst-MSN online collaboration.
In July 2008, the James Beard Foundation (JBF) issued its first white paper, “The State of American Cuisine,” which asks whether an American cuisine exists and if so, how it can be defined. It was co-authored by Mitchell Davis and Anne E. McBride. The JBF surveyed the general public, JBF members, chefs, journalists, and academics to find out what they thought. Over 90 percent of those surveyed believe there is an American cuisine, but there was little agreement on how it is defined.