The January issue of Food Arts features my piece on chefs and mixologists using edible evergreens in their dishes and drinks; here is the web version.
I covered the 2012 MAD symposium in Copenhagen and 2013 Madrid Fusión for Food Arts.
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.
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 gone through six printing as of May 2012. Read about it in the Wall Street Journal, and listen to Kathryn and I on Heritage Radio Network’s A Taste of the Past.
Culinary Careers: How to Get Your Dream Job in Food with Advice from Top Culinary Professionals, came out in May 2010. You can read more about the book here.
Read the feature interviews and articles I wrote for the Institute of Culinary Education (January 05-January 2012 on the site).
I am the special issues editor for Fine Cooking Parties, Fine Cooking Real Italian, Fine Cooking Chicken, Fine Cooking Make-Ahead Holidays, and Fine Cooking Breakfast.
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.
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.
10 pieces I wrote for Delish.com, Hearst and MSN’s food website.
Chocolate Epiphany, with Francois Payard
Bite Size, with Francois Payard
