Great Dining Section in today's NY Times. Despite it being a "Dining Out" rather than a "Dining In" week on the Times' editorial calendar, there were a number of exciting articles for cooks.
Ever So Humble, Cast Iron Outshines The Fancy Pans: Mark Bittman, the Minimalist, writes an ode to cast iron. We couldn't agree more.
Real Food Doesn't Hold Still: Andrew Scrivani, a food stylist and photographer, gives a moving argument for "practical cookbooks" over those that are eye-candy.
Cannery Row II, Starring the Sardines: A sweet little ray of hope for the state of our oceans - it seems the Sardines are slowly making a comeback in Monterey Bay and Judy Rodgers of Zuni Cafe is wrapping them in grape leaves and grilling them.
Temp Jobs at the Wine Shop: Let the Orientation Flow: If you ever wanted to know how Sherry-Lehmann manages to sell so much wine during the holiday season, so seamlessly, with so much friendliness and even a little humor, read on...
Food Stuff: Florence Fabricant's weekend page of tidbits features a new caviar and delicasies boutique in Harlem called Emperor's Roe, a chocolate company that mixes organic and fair trade chocolate with wines and spirits called Cocoa Vino, and a new brand of domestic Parma-style prosciutto called La Quercia.
I was really interested in Bittman writing about cast iron pans. Does anyone know if they are safe to use with a ceramic-glass flat top stove?
re: Scrivani and "real food" cookbooks
What, the "non-coffee table cookbook"?!? Take away the beauty shots?!?!
Um, that's like "real people porn" which in theory sounds fun. But in reality, um, not so much. Nobody needs to see that.
;)