barolo

Bao has been nominated for the Best Animated Short Film award by the Academy.

I’ll be in Tokyo later this month, so recommendations would be welcomed by me as well. I am also staying in Shinjuku when in Tokyo. Lunch and inexpensive places are my main interest. I have high end pretty well covered because it will be very limited.

Reviving this old topic to note there’s a new German cookbook out now (in the UK and Canada) Strudel, Noodles and Dumplings, Anja Dunk

There is no sincerer love than the love of food. George Bernard Shaw

A fall release list from Eater: Best Cookbooks Fall 2018. A section on drinks and wine books is included. It’s got a lot of the regulars, like Ina, Dorie, and Ottolenghi, but new names as well.

A Food 52 tribute, including a great testament in the comments: How Madeleine Kamman changed the way these food writers cook.

Here’s an old Ideas in Food article on When French Women Cook

Madeleine Kamman, 87, Who Gave Americans a Taste of France, Dies She’s not as well known as some we’ve remembered recently, but she was a formidable presence.

Eater has compiled remembrances and profiles here. This 2009 New Yoker profile is also worth reading The Most Adventurous Eater In America

This discussion reminds me of Kerry’s Kitchen Notebooks topic: https://forums.egullet.org/topic/146889-kitchen-notebooks-ill-show-you-mine/

Remembering the Inimitable Jonathan Gold , Corby Kummer in The Atlantic

Sort of like a homemade version of nitro brew maybe?

He died of pancreatic cancer diagnosed earlier this month. Such a loss. LA Times Restaurant Critic Jonathan Gold Dies at 57

Here’s a Kitchen Arts and Letters post on the fall releases they find notable: Fall 2018 Notable Cookbooks A quote

Here’s a link to a recent newspaper article about a craft brewery in Dildo Brewery in Dildo Dodges Racy Beer Names - for the most part And a quote from from the story:

I think so. This description might help:

That is exactly where I first heard of verjus - from Maggie Beer in SA. I have yet to try a recipe with verjus.

I just finished this.

I bit.

Looks fine to me. I'm with @Allura, you don't need a group judging your lunchboxes. I don't have any ideas to offer (no kids) but I'm pretty sure there were a number of discussions about kids lunches around here. I'll add a link if I can find one.

Yes. Those dishes are gorgeous. Blue and white = my favourite.

Clapham's? I use it on my soapstone counter and my wooden bowls. Great stuff.

1) What is your favourite restaurant (apart from your own) Nook, a little Italian restaurant a few blocks from where I live. 2) What is your most important ingredient in the kitchen, and why? I’m with @liuzhou – my mood. 3) What tool is most important in your kitchen, and why? Knives, as they are the most used. 4) Which restaurant, anywhere, is your dream destination to dine? St John Bread & Wine, London (this could and does change from day to day but this is today’s dream). 5) What trend do you see becoming popular in restaurants in the next year? I don’t know. 6) What trend would you most like to see go away? Food served in large bowls designed so that inevitably the cutlery slides down and has to be constantly fished out.

Same.

He started 3 months ago!