Corton, the anticipated collaboration between Drew Nieporent and English chef Paul Liebrandt, may not be opening this weekend, but shown above is a possible preview of the restaurant’s food: Lamb with cooking juices, salad, and pommes fondant. The dish was part of the StarChefs ICC two weeks ago, where Liebrandt presented a mini-master class about the “space age” cooking technique called sous vide, where food vacuum sealed in plastic bags is cooked gently in......

Mo-mo-mo Momofuku! David Chang and company is moving the Noodle Bar into bigger digs down the street to make room for the new Momofuku Ko. Eater's got the details. And now, says Chang, "just shut up and eat." Brooklyn Record visits Peru via Mancora on Smith Street and found "a delicious and hearty feast, extremely friendly service, and drinks that left us thirsty for more." The Amateur Gourmet visits Stand. In a word? Forgettable. Remember......

- The UK Guardian weighs in with its picks for food blogs from around the world. - The march towards informing shoppers about the options and benefits of buying local fruits and vegetables, as well as carefully raised meats, continues apace. The perils of success also become apparent as big agribusiness pushes in behind the trailblazers -Here are some cookbook options for Dad this Sunday. + Cooking by Hand – sausage making and other manly......

Via Butter Pig: The new 20th Anniversary edition of Harold McGee's monumental treatise, On Food and Cooking, is about to hit the shelves. Our own research fails to pin down the release date: Buy.com says November 1, BookkooB says November 23, the publisher says merely "11/2004", and Amazon says nothing at all. Wherever you find it, Gothamist heartily recommends picking up this book as soon as you can. McGee's treatise on the science of......