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Seen & Read: June 12, 2014

Food Arts Staff - June 12th, 2014

The Essential New York Times Grilling Cookbook edited by Peter Kaminsky, foreword by Mark Bittman
Just in time for barbecue season: Kaminsky has curated the New York Times best grill recipes over the span of a century into one indispensable volume. Among the contributions are recipes from Alfred Portale; Jacques Pépin; and founder of Barbecue University, Steven Raichlen. —Anna Vega, editorial assistant

Yummy, The New Yorker
In "Yummy," Paul Rudnick satirizes a fictional marketing ploy by Manischewitz to extend its appeal beyond the Jewish population. "Maybe the clean-cut golf playing Dad says, ‘Laura, this matzo is scrumptious! It's the new Melba toast!’ " —Beverly Stephen, executive editor

Pasta Flyer: Italian Cuisine, Japanese Style
Pasta Flyer, Away! It's not likely to garner an Emmy or an Oscar, but the first half of Mark Ladner's video on the kickstarter site for his Pasta Flyer concept is charmingly entertaining animation. The second part is a solid pitch from the man himself and will likely win over supporters for his artisanal pasta–meets–ramen shop service idea. Touting a pasta flour blend that is gluten-free, his campaign launched at noon on Tuesday, and has already garnered 70 backers and almost $13,000, with 22 days to go. —Kelley McClain, managing editor

The New Yorker, page 38
In this cartoon, a waiter asks a seated couple, "And while you're waiting for your drinks can I get you something from the bar?" Do you hear the mixology masters of the 15 minute drink rushing to batch more cocktails? —B.S.