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Seen & Read: June 4, 2014

Food Arts Staff - June 5th, 2014

School of Fish by Ben Pollinger and Stephanie Lyness
The executive chef at seafood restaurant, Oceana, is debuting a recipe book useful to home cooks of various proficiencies. Accompanying the book’s 100+ top-notch recipes are stunning photographs of the dishes. Look out for Pollinger’s masterpiece, available Sept. 30. —Nadia Kurtz

Exalting the Egg, as Star of the Show Or a Sidelight: A Tasting Expedition with Michael Ruhlman, New York Times
I was happy to read that floating island is one of Michael Ruhlman's favorite desserts (because it's one of mine too), as well as the other widely varied and delicious egg dishes he tasted with Alex Witchel in an interview that involved exploring New York restaurants. Egg: a Culinary Exploration of the World's Most Versatile Ingredient tells everything you want to know about eggs and more—a boon for chefs as well as home cooks. The award winning author has written 17 books and numerous magazine articles including a memorable one for Food Arts, "An Alphabet Taste of Nerves," which won a James Beard award in 1999. —Beverly Stephen, executive editor

Ticket to Dine: The Restaurant Reservation Revolution, *The Wall Street Journal
We may soon find out how much diners are willing to pay for premium tables at restaurants. —Philippa Riley, advertising & events coordinator

A Downtown Storefront Becomes a Culinary Imaginarium, The Seattle Times
Maxime Billet’s Art for Food: An Interactive Culinary Arts & Science Space opens to the public today in Seattle. —Abbe Lewis, associate editor