Samin Nosrat, Phil Rosenthal, and the Spirit of Eating with No Reservations
Do we hold the specialness of each meal at the core of our travel? Or is a meal that happens during a vacation a shadow of the memories it serves to create?
Do we hold the specialness of each meal at the core of our travel? Or is a meal that happens during a vacation a shadow of the memories it serves to create?
I suspect that these shows, which characterize speed and hustle as natural elements of cooking, are part of the male professional kitchen’s effort to divorce their work from the feminine history of cooking.
Critics say that Sandra Lee’s idea of cooking is nothing more than opening a can and having a cocktail. Here’s the thing: That’s true! But who cares?
Guy Fieri allowed me to ask: who do I fear noise and brightness for? Who do I fear food for? And he gave me the answer: I fear it for myself.