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Seen & Read: June 19, 2014

Food Arts Staff - June 19th, 2014

The Carnivore’s Manifesto by Patrick Martins with Mike Edison
As an advocate for eating smart and healthy, Patrick Martins is both passionate and inspiring in his manifesto. The distributor for Heritage Foods USA aims to educate carnivores on the importance of knowing where meat originates. In 50 insightful essays, Martins and Edison illuminate the line between celebrating the culture of meat eating and making responsible decisions when choosing foods. —Nadia Kurtz, editorial assistant

Toronto Cooks Book Trailer
Food Arts contributor Amy Rosen, who wrote about the Fogo Island Inn (“A High Way with Byways”) in this month's magazine and won a Northern Lights Award for her November 2012 story on Toronto (“Creating a Scene”), will have her book, Toronto Cooks, published by Figure 1 Publishing in September. Here's a video blurb touting her book, which features dozens of the city’s chefs, with a recipe from each. Plus great photography. —Jim Poris, senior editor

The Halal Guys: Cashing in on Street Cred, New York Times The food cart Halal Guys is set to open a brick-and-mortar store on 14th off Second Avenue next month and become a chain. One consultant predicts, "It's going to be the Chipotle of Middle Eastern food." —Beverly Stephen, executive editor

Getting a Good Table By Flicking an App, Not Greasing a Palm, New York Times
Restaurateurs are not comfortable with new apps selling reservations. —B.S.

Peter Mayle’s Marseille, New York Times
Peter Mayle, the professional Provence promoter, has now turned his attention to Marseille. In this interview in the Times Travel section, he discusses his favorite restaurants, including his favorite spot for bouillabaisse, which happens to be Le Petit Nice, where Gerald Passedat, who Stephanie Curtis profiled for Food Arts holds forth. —B.S.

The End of Cuisine, T: The New York Times Style Magazine
Modernist cuisine master Nathan Myrhvold heard that his idol, Ferran Adrià, would be in Seattle, so he took the bold step of going where few fans would dare to go. He invited him to dinner—a 50 course dinner prepared in his lab. Reportedly, Adrià said "fantastico" every time he really like something. But the one piece of friendly advice he gave to Nathan was "Never open a restaurant." —B.S.