Seen & Read: December 19, 2013
Food Arts Staff - December 19th, 2013
Daniel: My French Cuisine by Daniel Boulud
The Lyonnaise chef shares recipes from his eponymous restaurant, with stunning photography. I especially love Bill Buford’s narratives on his time spent with Boulud, including his “pork issues.” —Abbe Lewis, associate editor
Whole Foods Will Stop Selling Chobani in Early 2014, ABC News
“Consumers have complained that Chobani produces Greek yogurt with milk from cows fed with GMO animal feed.” Will this hurt the yogurt giant’s sales? —A.L.
Historical Recipes are the Next Big Thing, Wall Street Journal
Last weekend, the Wall Street Journal noted that yesterday's recipes are the next big thing for chefs. Among the enthusiasts: Adam Leonti of Philadelphia’s Vetri, inspired by historical tets from 5th century Apicius and 16th century Scappi, and Jori Jayne Emde, chef/ co-owner of Fish & Game in Hudson, New York, whose Martha Washington marrow pudding is layered with currants and quince. —Meryle Evans, contributing editor
Chocolate-Crusted Banana Blondies, New York Times
I'm bookmarking these for the next holiday cookie exchange that I attend. —Philippa Riley, advertising & events coordinator
Christmas Turkey, The Beer Can Version, The Telegraph
On this daily episode of Advent Calendar of Christmas Drinks, Ben McFarland and Tom Sandham use a technique usually applied to chicken, but for holiday turkey. Question: how many beers would it take for a 25 pounder? —A.L.