Edible Brooklyn: The Cookbook, Out in October, Gets Its First Review Today
Chefs and non-chefs alike contributed recipes to the new book.
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Chefs and non-chefs alike contributed recipes to the new book.
One thousand copies of the enormous cookbook are coming in each week.
A barrage of grilling tips in magazines, online, and on bookshelves.
The Momofuku Ko chef reimagines a tasting menu from the 1971 restaurant Food, and contemporary artists join in.
The chef at the Smile will publish 'Manhattan Mediterranean.'
Expect drink recipes, a bar-design primer, and a 90-book annotated bibliography for cocktail geeks.
The book is bound to produce at least one universally copied technique.
Nathan Myhrvold's 'Modernist Cuisine' could soon sell out its first printing.
A "groundbreaking memoir about how he was able to drop the weight ... and still party every single night of the week."
The dishes that you never could’ve tasted even if you had gotten into ElBulli.
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