As noted in the New York Times, the recent controversy over food writer Josh Ozersky’s wedding freebies and potential conflicts of interest at Time magazine has raised the importance of providing more disclosure of free meals, gifts and other compensation by members of the food media. So, in the interest of providing greater transparency, I’m going to begin disclosing those items I...
I love Ruth Bourdain.– Anthony Bourdain talks with Evan Kleiman about Ruth Bourdain on KCRW’s “Good Food” (starts at about 23:40 in player below):
RuBoKu: Mario's Moonwalk
Squeechy squeechy squeech The sound of Batali’s crocs Doing the moonwalk.
RuBoKu: The Steak Bone
Leftover steak bone Stares back at me from the fridge This is some great weed.
Anonymous asked: If my poorly ventilated kitchen gets filled with smoke each time I roast a chicken, should I stuff it with herb to enhance the uh, experience?
Though, no matter how hard it tries, Condé Nast will likely never come up with...– “Gourmet” Mag To Live Again (Well, Sort Of), MediaPost.com
Anonymous asked: where would you take a vegan to execute them?
Press: Business Standard →
Bourdain vs Bourdain: Pick your Bourdain: Anthony or Ruth?
Anonymous asked: If Bittman can cook everything, then how would he cook you?
Press: Toronto Star →
From foodie to foodiot: The fascination with food has hit a nerve, and bloggers are feasting furiously on the gastro-obsessed.
Five words about RuthBourdain: Tempest in a demitasse cup. One word I will never...– New insult: Bombolono at Gastropoda.
I think I’m funnier that that.– Regina Schrambling, denying to the Dallas Morning News the rumors that she is Ruth Bourdain.
More Press for Ruth: Grub Street →
“On Ruth Bourdain, Regina Schrambling, Anthony Bourdain, and Cupcakes”
Press for Ruth: Wall Street Journal →
“Ruth Bourdain: A Delicious Mystery” In the world of foodies, there is a new, enduring mystery: Ruth Bourdain, who art thou?