Results tagged “davidkamp”

is considered a classic. It contains recipes such as Blood Cake with Fried Eggs, Tripe Gratin, and Crispy Pig’s Tail. Stuff like that. This isn’t stunt eating, Fear Factor-style, nor is Henderson’s food supposed to be particularly innovative, but it is. The chef’s “I can’t believe I ate the whole thing” approach to cooking simultaneously emphasizes frugality and simplicity. In some sense, that's almost unheard of these days.

"Travis Pickle" courtesy of Wheelhouse Pickles

Foodies attack the silver screen! In today's Times Arts & Leisure section, the long history and current feast of food in film is given another look. Would there have even been a Big Night if not for the food? In the coming months, Russell Crowe, the first person we think of when the phrase "good taste" coming up, will star as a man who inherits a vineyard and Nora Ephron is working on an adaptation of Julie & Julia, the Julie Powell book that came from her blog. Fast Food Nation has been filmed, too, and, there will be acompetitive eating movie, All You Can Eat, to add some low-to-middle-brow enjoyment to all the wineries and roux.

Since it's obviously National Hangover Week and no one does hangovers better than New York artists, it's a rather slow week (again!) in readings and literary events. Next week looks like it's picking up a fair bit, though, and we're excited about several events, so tune in next Tuesday.

Gothamist has been a fan of the Julie/Julia Project for quite some time. We were sad to see it come to an end, but at least we knew that Julie had gotten a book deal, so we had something to look forward to. And now, we can revisit our favorite Julie/Julia moments in the form of Julie's new book, Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living. David Kamp at the New York Times doesn't seem to love the transformation. Although he is quick to compliment Julie on her food-writing skills (she has been published in the New York Times and Bon Appetit since her blog's completion), he still sees the book as too, well, bloggy. "'Julie and Julia' still has too much blog in its DNA: it has a messy, whatever's-on-my-mind incontinence to it, taking us places we'd rather not go . . ." Don't worry, we're still psyched to read it.