Photo of challah from Modernist Bread by Nathan Myhrvold. Photo by The Cooking Lab, LLC
Jonathan Gold's 101, modernist baking, and smoking salmon
From this Episode:
Jonathan Gold shares his new 101 list and memories of Jitlada's Chef Tui.
Restaurateurs, chefs and eaters await Jonathan Gold ’s annual 101 Best Restaurants list with bated breath and hungry stomachs. Well, it’s in! It’s full of exciting...
The Life of Patience Gray
It’s very likely you’ve never heard of Patience Gray, the food writer who wrote the 1986 book “ Honey from a Weed .” But if you were a cook during that period who spent time...
It can be a beautiful thing when art, food, and politics collide. Kim Abeles has lived in Los Angeles for the last thirty years and her recent collections marry the food...
With Francisco Migoya, Nathan Myhrvold wrote “ Modernist Bread: The Art and Science .” The 2642-page opus hits shelves November 7th, 2017 and explores the history, science...
The Market Report: Cookbook birthday and quince
Laura Avery talks to author Amelia Saltsman about the 10th anniversary of the Santa Monica Farmers’ Market Cookbook and quince. She also talks quince with Becky Terry...