The Bookshelf: Gastropolis Discussion Recap

GastropolisA food-obsessed city with eight million people has eight million food voices, or at least that’s the premise behind the collection of 18 original essays that comprise Gastropolis: Food & New York City. The book’s editors, Annie Hauck-Lawson and Jonathan Deutsch, joined JBF vice president Mitchell Davis, who contributed to the project, for a fascinating Beard on Books reading and discussion on Wednesday. No book could contain all of the voices of a city, food or otherwise, Deutsch admitted, but in this project they attempted to capture emblematic stories of urban lives lived through food. Anchored in this multifaceted metropolis—where some grow and gather their food while others pay to be waited on and catered to—Gastropolis presents a pastiche of urban food experience, a gastro-polis, literally a city

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Recipe: Pumpkin Soufflé with Parma Ham Chips

Savory pumpkin soufflé As promised, we're bringing you the recipe for the savory pumpkin soufflé with prosciutto di Parma chips (not shown) that Paolo Parmeggiani served at the Beard House last Tuesday. Make it as a delicious, unexpected part of your Thanksgiving spread.

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Eye Candy: Beard House

foie gras lollipops Eric B. LeVine of Encore Catering served these cranberry dust–coated foie gras lollipops at the Beard House on Saturday, wielding one of the more unique serving vessels we've seen in a while. Take a look at more photos from the event here. (Photo by Tom Kirkman)

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MemorEATS: Douglas Rodriguez

"My first memory of eating something was a negative experience. I ordered a Spanish tortilla omelet when I was traveling in Spain with my family. I asked for ketchup and the waiter brought me diluted tomato paste, and my father made me eat the omelet with it. It tasted horrible." –JBF Award Winner Douglas Rodriguez, Alma de Cuba, Philadelphia; Deseo at the Westin Kierland Resort & Spa, Scottsdale, AZ; and OLA at the Sanctuary Hotel, Miami Beach, FL

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Recipe: James Beard's Brussels Sprouts and Chestnuts

brussels sproutsThis unfussy recipe comes from the pages of James Beard's American Cookery. Beard recommends serving this as a side for Thanksgiving dinner, describing it as "an extraordinarily good combination and one which nowadays is very easy to prepare." The ingredient list is concise and the method brief, so prepping and preparation won't disrupt that strict holiday cooking timeline you've probably already plotted. Beard, never one to oppose ramped up flavor, endorses generous extra butter and parsley at the finish.

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Recipe: James Beard's Brussels Sprouts and Chestnuts

brussels sproutsThis unfussy recipe comes from the pages of James Beard's American Cookery. Beard recommends serving this as a side for Thanksgiving dinner, describing it as "an extraordinarily good combination and one which nowadays is very easy to prepare." The ingredient list is concise and the method brief, so prepping and preparation won't disrupt that strict holiday cooking timeline you've probably already plotted. Beard, never one to oppose ramped up flavor, endorses generous extra butter and parsley at the finish.

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Food Matters: Old Potatoes are New Again

potatoes What happens when you combine a stumbling economy with diners' unwavering adoration of the humble, starchy spud? You get cost-conscious chefs dusting off the quaint potato dishes of yore and giving them a contemporary spin. Tejal Rao reports on this new trend for the tuber.

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