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Seen & Read: August 22, 2013

August 22nd, 2013

Heads in Beds: A Reckless Memoir of Hotels, Hustles, and So-Called Hospitality by Jacob Tomsky
Jacob Tomsky is being compared to Anthony Bourdain and for good reason. His book, Heads in Beds, just issued in paperback by Anchor Books, is a tell-all about the inner workings of high-end hotels. Tomsky stated his hotel career parking cars, moved up to the front desk, and eventually to housekeeping manager, all the while struggling to find time for his true passion—writing. He knows which celebrities are cheap and which are big tippers, where trysts, accidents, or even deaths occurred, why room 1212 gets a million wrong numbers from people forgetting to dial for an outside line and punching in 1-212. He is currently in talks with a media company for a reality show. —Beverly Stephen, executive editor

Purrfect from farm to table to cat dish ad, New York Times
It’s a cross between Morris, the finicky cat, and Grand Forks Herald (North Dakota) restaurant reviewer Marilyn Hagerty. It’s the faux review of Merrick Purrfect Bistro cat foods—available in both wet and dry recipes. Very droll. —Gary Tucker, senior editor

At FreshFarm, Monthly Lunch Celebrates Local Food, Washington Post
Food Arts contributing editor Juliet Glass, also one of FreshFarm’s directors of markets and programs (and dubbed as unofficial head chef), celebrates nature’s bounty with a staff lunch, making us Food Arts staffers a bit jealous she’s not closer to our office. —Abbe Lewis, associate editor

Flavor Is Only Skin Deep, New York Times
Willoughby and Schlesinger make a solid case for pulling out the dry spice rubs from the back of my pantry, but I can't say that I'll entirely forsake the wet marinade. —Philippa Riley, advertising & events coordinator

Yellow Tomato Bloody Mary, 101Cookbooks.com
The garnishes and spices in this particular Mary evoke gazpacho. I’ll take three. —Abbe Lewis