Vogue?

[Jinmyo]

Hello Jeffrey, thank you for coming.

These are several but connected questions.

I really admire the way that you have found to present yourself as a character in your articles. I was wondering if portraying yourself as a slightly mad and obsessive male was conceived to appeal to Vogue's female readership as a humorous archetype? Or was it just a happy fit?

Your work is obviously popular (I myself have both of the books in hardcover and have lent them to numerous associates and friends [who thus did not have to purchase them]) but do you ever find appearing in Vogue confining? I mean by this limiting the range of your readership. I have occasionally picked up Vogue and leafed through it to see what your article was about and have purchased the magazine a few times but the stench of the perfume inserts and the hideously crazed eyes of the models put me off more often than not. So I wait for the books.

Have you considered making your articles availble in another format (such as by subscription email or website)? Or even for free on a website paid for with adverts? Does your contract with Vogue forbid this? Or has this never occured to you?

[badthings]

To follow up on this, I have the sense recently that Vogue's space limitations are cramping your style a little bit. Do you have any desire for a little more space to spread out and finish your thoughts, or do you like the discipline?

I would also like to add that reading your choucroute article as a teenager was probably the most transformative food experience in my life. Thank you.

[GG Mora]

What about your very own publication ala Ed Behr's "Art of Eating"? I'll be your first subscriber...

[badthings]

What about what they call a "web presence"? Thanks to Condé Nast's copyright policy, your articles are not available on lexis-nexis, and there is a frustrating lag between a given Vogue's trip to the dumpster and your next book. (This problem tormented me in the case of your potato gratin). I do rip them out for preservation, but I'm not organized enough to remember where they are. People would pay you if you posted them on the internet (some New Yorker authors make them freely available).

And if I may pose yet another question, you wrote long ago that Acme's levain was the best bread in America. This was some time ago (pre-Balthazar, I believe), and I wonder if you've revised your opinion. I am interested because I live 2 block from the Acme bakey.

[KarenS]

I actually love to read VOGUE. I think that you have gained a huge audience from the magazine. I love your writing, you make me laugh. It was also really cool that you did the peach tasting (Matsumoto and Frog Hollow peaches are sooo good). I would actually love to have your job!