The New York Times – Fashion & Style:
A new book by the British academic Rebecca May Johnson urges a radical rethinking of just what goes on in the kitchen. For starters, don’t call cooking a labor of love.
Category: Cooking and Cookbooks
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Getting to the Heart of Mexico, One Chile at a Time
The New York Times – Travel:
A human rights researcher in Ukraine, on break from her often grueling work, crisscrossed three Mexican states in search of the stories behind the spice.
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How Ana Ros, One of the World’s Best Chefs, Put Slovenia on the Culinary Map
The New York Times – Travel:
Ana Ros broke through the boys’ club of fine dining, earning Hisa Franko in Slovenia two Michelin stars and a spot on the list of the world’s best restaurants.
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Why Do American Diners Have Such a Limited Palate for Textures?
The New York Times – T Magazine:
Complex taste sensations play a crucial role in food around the world — but have long been shunned stateside.
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Why Monumental Cream Puff Towers Are on the Rise
The New York Times – T Magazine:
Croquembouche, the French pastry popularized in the early 19th century, is suddenly back on the banquet table.
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Designers and Meghan Markle Like the Taste of Her Cakes
The New York Times – Fashion & Style:
Claire Ptak, who is publishing her fifth cookbook in May, counts Meghan Markle, Simone Rocha and Christopher Kane as fans of her desserts.