food 05.31.06

Food Writers

Gael Greene
The saucy New York Magazine critic and author of the newly published Insatiable, (a book we devoured with utter pleasure), will be answering questions peppered by Arthur Schwartz at the 92nd St Y on Thursday, June 8th, 8:15pm, in a dialogue called "Spicy Tales from their Affair with Food," followed by a book-signing (Mr. Schwartz will sign his book New York City Food).
MUG on Insatiable
The Times on Insatiable

Nigel Slater
A friend from London writes, "You have to read Toast: The Story of a Boy's Hunger. It's by Nigel Slater, an intelligent food writer and columnist for the London Observer, who is remarkable for not having gone the celeb-chef/celeb-food-writer route. Toast is a memoir and will, I promise you, make you laugh and cry in equal measure. His other books (more food-based) are mighty good as well."

Ruth Reichl
'Did you read Ruth today?' was a familiar refrain when Reichl was at the Times (she's now, of course, the editor of Gourmet), where her reviews became destination reading. One of the many things she did so well was to share her excitement about all kinds of food, so that a Korean tofu dish sounded as wonderful as a rack of lamb or a white truffle risotto. You can rub shoulders with Ms. Reichl and a gaggle of starry chefs, including Daniel Boulud, Jean-Georges Vongerichten, Eric Ripert, and Masaharu Morimoto, when they convene at the Conde Nast HQ for the fourth annual Gourmet Institute in October.

Jonathan Gold
One of the first things Reichl did at Gourmet was bring in Mr. Gold. He's back now at his longtime home, the LA Weekly, where he just won a James Beard award for his food writing. The pieces which bagged the award were Great Balls O' Rice, Raw Power, and The Revolutionary.

Frank Bruni
Recent Times reviews:
Cafe D'Alsace **
Sascha *
Crema *
A Voce ***
Buddakan **
August **

Edward Behr
Perhaps not the best known, but certainly one of the best food writers anywhere is Mr. Behr, author of the quarterly The Art of Eating. As he describes it, the publication is about "the best food and wine — what they are, how they are produced, where to find them (the farms, markets, shops, restaurants)." Lots of people do that, few do it as well. More info.

Michael Pollan
Mr. Pollan, author and contributing writer to the Times Magazine, is in the middle of a culinary kerfuffle as a result of what he has to say about Whole Foods in his new book The Omnivore's Dilemma.
Whole Foods responds.
We loved the Schott's Food & Drink Miscellany when it came out a couple of years ago, and we think Eater's Digest: 400 Delectable Readings about Food and Drink by Lorraine Bodger (Stewart, Tabori & Chang, $19.95) is every bit as fun — and useful, too. Among the entries, how to stock a pantry, the 5 hottest peppers, how Sumo wrestlers bulk up, what to do with buttermilk, and a dozen rock groups named after foods.

essex street

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