Life In The Time Of COVID-19: Another Conversation With Chef Magnus Nilsson
This week we reconnect with an old friend of Good Food Revolution, famed Swedish Chef (and...
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Tag: Cookbook
Edward Behr Interview
Malcolm Jolley talks to Edward Behr about The Food & Wine of France. When I began Edward...
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Bastianich Wines — the perfect companion to Lidia’s new cookbook.
Lidia Bastianich’s latest in a long line of cookbooks, Mastering the Art of Italian Cuisine, just...
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Michele Genest’s Cuisine Yukonnaise
Michele Genest explained to me the three components that make the Yukon food scene unique and special: 1) the proliferation of market gardens, 2) an ingrained culture of berry picking and 3) the abundance of game. There you have it: hunting, gathering and small scale agriculture all wrapped together.
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Niagara’s Tony de Luca is Simply in Season
I said to him something along the lines of that it was nice to see a cookbook written for grown-ups, for people who actually like to cook. de Luca replied that he just hoped he didn’t “intimidate” anyone, adding that although the ingredients might sometimes require a special trip, the technique was always quite straight forward. “I just want to bring some basic concepts to light.”
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