Les Petits Macarons: Colorful French Confections to Make at Home, with Kathryn Gordon, is now available! Read about it in the Wall Street Journal, and listen to Kathryn and I on Heritage Radio Network’s A Taste of the Past.
Now out: Culinary Careers: How to Get Your Dream Job in Food with Advice from Top Culinary Professionals. You can read more about the book here.
Read the feature interviews and articles I have been writing for ICE (starting in January 05 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
