A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman Alice Waters declared “America’s next great cooking teacher.”
Category Archives: Eat
Classic Recipes from Jacques Pépin
Jacques Pépin: The Art of Craft
“Jacques Pépin really was the first person to land on the American scene and say technique matters, craft matters,” says journalist Fareed Zakaria.
The new documentary, Jacques Pépin: The Art of Craft, produced and directed by Peter L. Stein and narrated by Stanley Tucci, premieres nationally Friday, May 26 on PBS as part of the 31st season of American Masters (check local PBS station listings for repeat showings). It is also available on-demand and online at American Masters’ Chef’s Flight along with other shows in the series about Alice Waters, James Beard and Julia Child.
EAT MY SHORTS: Chef Jeremiah Tower shows us how to cook.
“Jeremiah Tower – in many ways – at Stars defined what a modern American restaurant could be.” ~ Ruth Reichel
We present Jeremiah Tower demonstrating six of his favorite dishes with recipes from the Great Chefs series.
EatDrinkFilms #98 – It’s a wrap.
Dear Friends,
There’s an art to writing well – about food, film, or anything else that sparks a person’s passion. For Jonathan Gold, it’s the cafes, restaurants and food trucks, the sights, sounds and people of Los Angeles that inspire. The only food critic to win a Pulitzer Prize, the popular writer serves as the genial focus of the aptly yclept new documentary City of Gold. Gaetano Kazuo Maida and Patricia Unterman, Bay Area writers and Renaissance sorts, offer their insights into the film and its centerpiece in Critics Corner in this week’s edition of EatDrinkFilms. Continue reading
Feast on Gold; he’s the real thing
[Read Gaetano Kazuo Maida’s review here.]
There aren’t very many of us who actually have worked as food critics for print publications. I did it for 15 years at the San Francisco Chronicle and for about 15 more at the San Francisco Examiner. Way back when I started, no editorial wall stood between advertising and criticism, at least when it came to restaurants. If a restaurant advertised, it got written up. To the Chronicle’s credit, it changed its policy shortly before I was hired, but it left me to make up the rules about fairness (number of visits, anonymity, paying for everything) and conflict of interest; I happened to co-own and cook at a restaurant in San Francisco. Continue reading
