The co-author of “Taste of America” who “found her voice and wasn’t afraid to use it.”
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Pensive deviled eggs? Irate gazpacho?
Los Angeles Times/August 2007
CAMBRIDGE, Mass. — Hugo Liu says he hates recipes; the whole concept seems hopelessly antiquated to a guy who starts cooking by sniffing spices and thinking. Yet he has invented a revolutionary way of developing them.Continue reading
Our brilliant blues
Los Angeles Times
David Gremmels and Cary Bryant could be considered the accidental cheese makers.
Three years ago they were scouting for blue cheese Continue reading
The sharpest knives in the drawer
Los Angeles Times
If you happen to have just bought the best salad spinner on the planet, here’s some bad news: At the giant International Home & Housewares Show beginning Sunday in Chicago, OXO International is introducing one that is even better — and so gorgeous you could actually serve from it.Continue reading
I cook, therefore I am
Los Angeles Times
Don’t ask Pierre Gagnaire how many ounces of bittersweet chocolate go into one of his desserts, let alone how long to bake it. The notoriously imaginative Paris chef has more important insights to impart.Continue reading
Julia, unexpurgated
Written for the New York Times
Julia Child, who mastered the art of French cooking well enough to turn it into prime-time entertainment and who by introducing cassoulet to a casserole culture elevated both American food and television, died TK in TK. She had celebrated her 90th birthday in August 2002.Continue reading