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chefs + restaurants
Challenging Tastes
The world is full of rowdy events sponsored by food companies. But the D’Artagnan Duckathlon is a little different. Here were some of the highlights.
Text by Christy Harrison
05.05.08
Keywords
christy harrison
,
chefs
,
new york
,
poultry
,
culinary culture
chefs + restaurants
The Gourmet Q + A: Grant Achatz and Heston Blumenthal
The chefs discuss the process of writing their forthcoming cookbooks, the audiences they hope to reach, and the term “molecular gastronomy.”
03.24.08
Keywords
q + a
,
grant achatz
,
heston blumenthal
,
christy harrison
,
restaurants
food + cooking
A Dozen Eggs
Here’s a fresh look at 12 varieties of eggs you may know—and others you may never have imagined were edible.
Text by Christy Harrison
Adam Houghtaling
Zanne Stewart
Jessica Su
03.19.08
Keywords
ingredients
,
christy harrison
,
adam houghtaling
,
zanne stewart
,
jessica su
food + cooking
Heirlooms-to-Be
Two new potato varieties worthy of canonization.
Christy Harrison
02.21.08
Keywords
christy harrison
,
ingredients
,
vegetable
,
seasonal
,
winter
food + cooking
Behind the Blog: Ideas in Food
Gourmet
’s Christy Harrison spoke to the bloggers of Ideas in Food about the allure of hydrocolloids and the frustrations of cooking for a New York audience.
02.14.08
Keywords
culinary culture
,
blogs
,
christy harrison
,
molecular gastronomy
,
q + a
food politics
The Gourmet Q + A: Michael Pollan
Michael Pollan speaks with
Gourmet
’s Christy Harrison about whale blubber, fake milk, and his new book,
In Defense of Food
.
01.08.08
Keywords
michael pollan
,
christy harrison
,
nutrition/diet
,
q + a
,
slow food
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