foodperson.com

Anybody who cooks very much appreciates the value of good tools, and I’m here to tell you that my new/old chinois is the coolest tool I’ve acquired in a long time.
I probably never would have bought one. You rarely see them in stores, and many are rather expensive. But when my friend Susan offered me [...]

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There’s no question that Alice Waters has been hugely influential in food in America, and her efforts are recounted in Thomas McNamee’s recent history, Alice Waters and Chez Panisse: The Romantic, impractical, often eccentric, ultimately brilliant making of a food revolution.
I read the book with interest but can’t say that I’m as enthusiastic about it [...]

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