This copy of Ad Hoc at Home can be yours. (Photo: Jolie Ruben)
This week, we whetted your palates with our roundup of the eight best new cookbooks to gift for the holidays. The Feed is feeling generous, and guesses that you, dear reader, have been nice, not naughty. In honor of your shrinking budgets and the upcoming season of giving, we’ve snagged copies of every book mentioned in the story (nearly two dozen) to raffle off to you, including three signed copies of Thomas Keller’s Ad Hoc at Home. Read more »
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Baking,
David Leite,
Eileen Yin-Fei Lo,
Everyday Harumi,
Ginette Mathiot,
Harumi Kurihara,
How to Roast a Lamb,
I Know How to Cook,
James Peterson,
La Cucina: The Regional Cooking of Italy,
Mastering the Art of Chinese Cooking,
Michael Psilakis,
The Italian Academy of Cuisine,
The New Portuguese Table,
Thomas Keller
Thomas Keller talks about the flow of food through the Per Se kitchen.
Last night, Culinary Insiders, the organization that provides behind-the-scenes access to restaurants throughout the city, held a special cocktail reception and kitchen tour at Per Se hosted by the man himself, Thomas Keller. The $195-per-ticket evening—members paid $175—included passed hors d’œuvres, such as Keller’s signature salmon tartare cornets, mini “BLTs,” lobster with grapefruit and desserts; two buffet spreads stocked with cheeses, cured meats, breads, smoked fish and a variety of vegetables; and free-flowing Charles Heidsieck champagne, sidecar cocktails and tastes of Cointreau Noir on ice, all courtesy of Remy Martin. But the best part of this very special evening: a guided tour of the Per Se kitchen with the maestro himself. Read more »
A Razor, A Shiny Knife’s much talked-about Grant Achatz and Thomas Keller tribute dinner unfolded this weekend. The 20-course experiment (a “bargain” at $300) was inspired by the superchefs’ $1,500-a-head bacchanal at Per Se last month. (Later in the post, we check in with half of the evening’s inspiration—Grant Achatz himself—to get his take on the proceedings.) Sure, aping the works of two of the country’s most lauded toques requires a certain level of cockiness confidence. But ARASK’s attempt felt more deferential than presumptuous, particularly when presented by ringleader Mike Cirino, whose jocular trips over French menu descriptions were received warmly by this young, willing crowd. Read more »
