Daily News Channel
When the health department in Columbia, Missouri nixed a new flavor of ice cream laced with cicadas in early June from a local shop’s menu board, it wasn’t because it’s actually illegal to serve the winged insects in food to the public.
It’s only natural, I suppose, for a $625 five-volume, epochal publishing event like Nathan Myhrvold’s Modernist Cuisine to polarize the food world. After all, this is the book the whole culinary world has been waiting for: “the cookbook to end all cookbooks,” as David Chang called it.
When I took the step of calling out my own ethnic tradition last week for making bad food, I neglected to point out how may of my co-religionists have adopted other culinary traditions. Some of us like Chinese food best
The baby hake on the menu at El Rodat in Javea, Spain, is a marvel of equilibrium. At once intensely flavorful and delicately light, it is the sort of exquisite dish you would expect from a chef who began his education at Barcelona’s top culinary school and later apprenticed with Alain Ducasse in Paris.
Brawn may be its name, but it’s not just aficionados of the classic pig’s-head terrine who are hotfooting it to this diner in London’s hip Bethnal Green. It’s everyone who appreciates what’s au courant on the London culinary scene: plates for sharing, the revived art of charcuterie and biodynamic wines
If you want to understand the disconnect between watching cooking shows and wanting to cook, get this: Schwan’s Home Service is offering Top Chef–branded frozen meals. The idea that hard-core fans who study contestants’ knife skills every week would choose to order from a giant company that’s been delivering frozen food to rural America for 57 years doesn’t surprise Harry Balzer, who tracks food trends for the market-research firm NPD Group.