As I donned my apron on the morning of October 7, 1989, and joined my fellow apprentices in the kitchen of the Ratshaus—the Mayor’s Office and Town Hall in Plauen, East Germany—I knew that I would be prepping for the most elaborate meal of my young career: the feast commemorating the fortieth anniversary of the Deutsche Demokratische Republik (DDR).
About Joseph Tobin
Mikhail Larionov’s Still Life with Crayfish (circa 1910–1912) is a spectacle of simple, severe, bold form and color, a result of the artist’s intense engagement with Russian folk art traditions.
But global warming is not my greatest worry at the moment, nor is the temperature an acceptable excuse. For the first time in my life I am facing what can only be described as cook’s block.
Cheesecakes, Junkets, and Syllabubs; Cookbooks from Mad Magazine; “Deviled Ham Untouched by Human Hands”; The Domestication of the American Restaurant; The Mince Pie That Launched the Declaration of Independence; Big Cheese, Small Business; Chocolate: From Bean to Bar; Nero Blanc’s Recipe for the Perfect Yule Log; and more…
Malaysia stands at the crossroads of Asia, where three of the continent’s greatest cultures—Indian, Malay, and Chinese—meet and mingle. Malaysia was not always so vibrant, though.
from Gastronomica 2:3 In late summer my rose bushes start to dance. Looking closely, I see honeybees darting from bud to bud, making the stems bend and sway. The bees are collecting pollen from the bright, powdery center of each blossom. When they have a full load, they hustle back to the colony with the […]
I recently wrote a paper for a conference celebrating the one hundred and fiftieth anniversary of Nikolai Gogol’s death, and I found myself caught up in his world of culinary excess and delight.
What I Learned from M.F.K Fisher About Living After 9/11; Gender on a Plate; The Making of Confit in Centuries Past; An 18th-Century Controversy over Vegetarianism; Tokaji: Forever Amber; The Banana Project; Broth; The American Farmers Market; Tony Tan’s Cooking Classes; Sin and Redemption at the Whole Foods Market; When Readables Become Edibles; and more…
I’m often asked what style of food I cook at One Market. My stock answer, “Contemporary regional European,” is as hokey as it sounds. The truth is, I cook American food. So why do I cringe when I write that?
Ice cream aficionados can be divided into two camps. There are those who love experimenting with innovative, exotic flavors like fennel, Parmesan, pepper, rose petal, or even puréed asparagus. Then there are the purists…