03.02.10 9:38 PM ET
Ed Brown is the chef and owner of eighty one, a restaurant on Manhattan’s Upper West Side, as well as Ed’s Chowder House, which he owns with restaurateur Jeffrey Chodorow. He is the author of The Modern Seafood Cook and was a contributing author for the revised Joy of Cooking, updating the cookbook’s fish and shellfish section. He also wrote the foreword for the latest edition of Pierre Franey’s 60 Minute Gourmet. Ed worked with Restaurant Associates to open Tropica in New York's MetLife building complex, and he eventually oversaw the culinary programs at all of RA's restaurants in the building. For 14 years he was the chef at The Sea Grill, which Esquire magazine called “one of the best restaurants in the world” and Ed, “perhaps the most impressive talent in his field.” Ed has earned a total of 14 stars from The New York Times for such restaurants as Marie Michelle, Tropica, Judson Grill and The Sea Grill.
Recipes like Julia Child’s onion soup teach you not only how to cook soup, but how to COOK!
Only a master of ingredients such as Julia can elevate this simple recipe and ingredient to an art form. When done right, this recipe can be life changing. In my mind, recipes like this teach you not only how to cook soup, but how to COOK!
Franny’s has amazing ingredients, thoughtful and simple preparations and is just DAMN GOOD!
After much hype from my cooks at eighty one, I finally visited Franny's in Brooklyn... WOW! Great pasta, pizza, and antipasti. Amazing ingredients, thoughtful and simple preparations and just DAMN GOOD! I think often of my next visit.
There is NO other author in my mind that captures an American in France better than Patricia Wells.
We've Always Had Paris...and Provence by Patricia and Walter Wells. There is NO other author in my mind that captures an American in France better than Patricia, and in a long line of amazing books, here is the next installment! Patricia and Walter describe in words how it really feels to eat, travel and BE in France... if you are not lucky enough to actually be there, read this and you will have done the next best thing!
San Sebastian, Spain, is the Mecca for almost any cook but especially for one with a passion for the sea as I have.
Without a moment hesitation or thought: San Sebastian, Spain. This is the Mecca for almost any cook but especially for one with a passion for the sea as I have. The quality and availability of treasures from the sea are unbelievable in this region, not to mention the pork and wine. Restaurant families like Arzak, Subijana, and Berasategui rule the headlines, but little “joints” everywhere are outstanding. My fantasy is to be in San Sebastian eating ham, tiny clams, baby squid, and anchovies while sipping Txakoli on the ocean front at Crescent Beach whenever I wish.