Chefs
Long before she discovered food, Julia Child's summer of '42 was spent doing clerical work with World War II-era spy agency which led to working directly for agency head, previously classified documents show. Though her work for the agency work was known, personnel records of famed chef and others show reasons for hiring, their jobs and maybe missions. For archives list, click 'See also.'
By Brett J. Blackledge and Randy Herschaft
The Associated Press; The Washington Post 2008-08-14 (entry)
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Former hospital chef from Camden, N.J., defeats Philadelphia and Dallas competitors, will star in his own Food Network cooking show, 'Big Daddy's House.' And: Watch the deciding episode (click 'See also').
By Michael Klein
The Philadelphia Inquirer 2008-07-28 (entry)
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After Gordon Ramsay uses expletive more than 80 times in 40 minutes during televised cooking program, Australian parliament moves toward tightening broadcast rules. Network reports one written complaint for about every 117,000 viewers. And: His reputation includes foul language - and good food (click 'See also').
By James Grubel
Reuters 2008-06-19 (entry)
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At Austin's South by Southwest festival, Rachael Ray serves up vegetarian macaroni and cheese and a seven-layer slider to packed crowd, and hosts The Raveonettes and also The Cringe, led by her husband, John Cusimano. 'I'm more than just a cook,' she says.
By Nekesa Mumbi Moody
The Associated Press; Houston Chronicle (TX) 2008-03-16 (entry)
As Mississippi legislators consider a bill that bans obese customers from eating in restaurants, restaurateur and writer predicts he and other fat people will scout out the non-weighing restaurants (likely all-you-can-eat buffets), which would give those spots an unfair competitive advantage. But he does want a quota on green-bean casseroles for covered-dish suppers.
By Robert St. John
The Meridian Star 2008-02-06 (entry)
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Jamie Oliver, in his new series, "Jamie at Home", on the Food Network, is appealing in his unfussiness, and the effort to talk about foods in-season and gardening is refreshing. But the British-to-American weights and measures could trip us up, says writer.
By Nina Lalli
The Village Voice 2008-01-03 (entry)
Culinary giants Alain Ducasse and Heston Blumenthal chat about Michelin stars, molecular gastronomy, admiration and competition, international and cross-cultural inspiration and what they think of each other's cooking.
By Joe Warwick
The Independent (UK) 2007-11-11 (entry)
After a culinary career of 30 years, Jonathan Waxman's debut cookbook is a road map of recipes from restaurants of his bicoastal past and a testament to his understanding of flavorings and layerings, but not every detail is tended.
By Amy Scattergood
Los Angeles Times 2007-09-19 (entry)
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Laura Shapiro, in "Julia Child" writes about the chef who taught us how to think about food and understand it; Nancy Verde Barr's book, "Backstage With Julia: My Years With Julia Child," is full of endearing anecdotes.
By Dorothy Kalins
The New York Times 2007-08-26 (entry)
For chefs with the ripe stuff, now's the season for them to luxuriate in too many juicy tomatoes, fresh herbs, zesty peppers and tender zucchini, and then serve up food that's as local as the the farmers' market.
By Beth D'Addono
Philadelphia Daily News 2007-08-23 (entry)
When Mario Batali wants to get away, he doesn't go to Italy, where he learned the finer points of cooking; he heads to Michigan, where there are four full seasons and his place is on a lake, and the pizza oven is in the back.
By Jennifer Conlin
The New York Times (may require subscription) 2007-08-17 (entry)
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A few new cookbooks for those with diet-related disease have words of wisdom for all of us: Adapt everyday cooking to healthy meals that can be prepared quickly, practice portion control, shop carefully and read food labels.
By Kathie Smith
Toledo Blade 2007-08-14 (entry)
Television cook Anjum Anand, dubbed "Indian Nigella," has a way with mangoes that is making her books about simple and delicious Indian cooking fly off the shelves faster than the young wizard can catch a golden snitch.
By JENNY RIGTERINK
Daily Mail (UK) 2007-08-11 (entry)
In "Ratatouille" and "No Reservations," top chefs at restaurants and culinary schools consulted on appearance of dishes; actors ate the featured dishes, and the animation department went to cooking school, for authenticity's sake.
By Beverly Levitt
Philadelphia Inquirer (entry)
In "Twinkie, Deconstructed," Steve Ettlinger describes the work of making unnecessarily complicated snacks; the book is the polar opposite (complete with smiley face) of "The Omnivore's Dilemma," Michael Pollan's frowny faced take on simplifying food.
By Chelsea Martinez
Los Angeles Times (entry)
