Luke Barr, the grand-nephew of the late food writer M. F. K. Fisher, has sold a book about her and her pals James Beard and Julia Child to Clarkson Potter, the food-centric imprint of Random House’s Crown division.
According to Clarkson editorial director Doris Cooper, the book will tell the story of a milestone winter Read More
Tired of clicking around YouTube and iTunes for online videos of substance? Search no more! The Observer has your weekly handy guide to what’s worth watching on the Web.
Behind the Scenes of Mad Men videos on AMCtv.com – If you need to get Read More
Julie & Julia
Running time 123 minutes
Written and directed by Nora Ephron
Starring Meryl Streep, Amy Adams, Stanley Tucci and Chris Messina
Nora Ephron loves to cook. Nothing fancy, like pheasant stuffed with pate and truffles in Champagne brandy, but you can order her meat loaf at the Monkey Bar. She also loves Read More
THE TENTH MUSE: MY LIFE IN FOOD
By Judith Jones
Alfred A. Knopf, 282 pages, $24.95
Since 1957, when Alfred Knopf lured her away from her job as a very junior editor-scout for Doubleday (prompted by her discovery of a book a Knopf editor had turned down, Anne Frank’s Diary), Judith Jones has Read More
Meryl Streep has signed on to play jolly cooking icon Julia Child in Nora Ephron’s new film Julia & Julia, based on the adaptation of the 2005 book by Julie Powell, Julie & Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen.
Reuters/The Hollywood Reporter writes:
The Columbia Pictures film follows Powell, a Read More
When Anthony Bourdain’s Kitchen Confidential (now the basis for a sitcom on Fox) was published in 2000, it yanked aside the culinary curtain and displayed the restaurant kitchen in all its ugliness. Julie and Julia, a revealing memoir about how Julie Powell challenged herself to cook in a single year every one of the 524 Read More
Jumpin’ Jazz Age Speakeasy
Now Serving Gallic Classics
In Alfred Hitchcock’s To Catch a Thief , the notorious cat burglar played by Cary Grant invites insurance agent H.H. Hughson (John Williams) to lunch on the terrace of his villa overlooking the Riviera. “Quiche Lorraine!” exclaims Hughson. “Now I’ve always wanted to try that.”
On a recent evening at Scarabée, as I sat over a plate of grilled baby octopus, black-olive bruschetta and a lemony escabèche of fennel and peppers served with a curried balsamic vinaigrette, I thought of Elizabeth David. Her Mediterranean Food , first published in Britain nearly 50 years ago (and still in print), changed forever Read More