In the mag's latest 'Chef Rant,' the two sit down with Claude Bosi and Sat Bains and talk verbal abuse, and whether its necessary.
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For some reason, it reminds us of a "Far Side" cartoon.
Plus: Ferran Adrià will be teaching us something new about foam.
The new journal is on back order at the publisher and has already gone to a second printing.
We've gotta say, we're pretty impressed.
• A reader questions whether Michael Bauer knows what an authentic Mexican pozole should taste like, vis a vis Nopalito's version. Mr. Bauer, in turn, questions whether the reader knows what the term 'authentic' means, or whether it matters. [Between...
The new quarterly food journal from David Chang and McSweeney's is finally released.
There's a launch party at the Makeout Room on Wednesday.
The Feast got a preview copy. We did not.
The new food quarterly will feature writing by John T. Edge, Ruth Reichl, and Harold McGee.
David Chang's 'Lucky Peach' quarterly journal will be the imprint's first project.
Why the Chron still holds stories before publishing them online is beyond us.
This year's theme was all Japan, all the time.
Grub Street weighs the competitors at this weekend's coast vs. coast culinary showdown.
Check out the black-and-white, boxing-match-style posters with N.Y. and S.F. chefs head to head.
Call us defensive, but the fig flap won't die, and S.F. chefs are still making ironic references to it on their menus.
The big foodie frenzy returns to Queens this September and this time will stoke the S.F. v. NYC rivalry.
A food writer transplanted from NY to SF says that San Francisco needs to accept that we're the "gorgeous younger sister" who everyone wants to be like.
• The usually reserved Carolyn Jung of Food Gal recreates David Chang's famed pork buns from Momofuku, and writes "they are pretty f***ing good." [Food Gal] • Talking with the winemaker behind Free Flow Wines, whose wines on tap have...