Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.




Roger Vergé

Roger Vergé presenting artistically prepared dishes

Renowned French chef Roger Vergé passed away at his home in Mougins, France on June 5. He was 85.

Vergé was best known as one of the founding fathers of the cooking style nouvelle cuisine (cuisine of the sun), a term coined by Henri Gault, Christian Millau and André Gayot at GaultMillau/GAYOT Publications in the early ’70s. The style takes elements of French cooking and emphasizes fresh and flavorful ingredients presented in simple but artfully prepared dishes.

Continue reading “Nouvelle Cuisine Pioneer Roger Vergé Passes Away” »

Eat Well and Stay Slim: The Essential Cuisine Minceur

By Michel Guérard

(Francis Lincoln Limited, 2014)






Inventor of Cuisine Minceur and author of the bestselling book of the same name, Michel Guérard has released his second manifesto of diet-friendly recipes in Eat Well and Stay Slim: The Essential Cuisine Minceur, a cookbook as intricate and elegant as the food it seeks to craft.

Continue reading “Eat Well and Stay Slim – Review” »

The Big-Flavor Grill: No-Marinade, No-Hassle Recipes 

By Chris Schlesinger & John Willoughby

(Ten Speed Press, 2014)






Readers will be relieved to learn upon opening The Big-Flavor Grill, the ninth and newest collaborative cookbook by food connoisseurs Chris Schlesinger and John Willoughby, that grilling is easy.

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by Sophie Gayot

It is 18 kilos of a 1,200-page cookbook containing 500 recipes and illustrated by 1,500 photos; 1,000 copies of this book are being sold at € 1,500 by a chef who started in the kitchen at 15, and has been cooking for 25 years. From peeling potatoes at his debut, Yannick Alléno worked his way up to fine dining gastronomy when he took the helm at Le Meurice restaurant in Paris.


The best way to discover this soon-to-become iconic cookbook, Ma Cuisine Française, is to do it with Alléno himself with the video above. Also listen closely to how Alléno wants to redefine French cuisine in this exclusive one-on-one discussion.


To buy the book, you can only do so at


Continue reading “What is 40 Pounds of Recipes?” »

Ricotta gnudi with walnut butter

Ricotta gnudi with walnut butter

by Anneli Rufus

At Sacramento’s most-talked-about restaurant, The Kitchen, executive chef John Griffiths and chef-owner Randall Selland celebrated the seasonal and the local by adding walnuts to the menu — at the exact same time as walnuts were being harvested in orchards throughout neighboring San Joaquin, Stanislaus and Yolo counties.

“There’s no better time to cook than fall,” Griffiths announced, going on to praise the region’s fruits, vegetables, meats, fish — and nuts, whose rich earthiness he said was intrinsic to autumnal cuisine.

Continue reading “California’s Walnut Harvest Celebrated at The Kitchen” »

The Good Housekeeping Christmas Cookbook

(Hearst Books, 2013)




Good Housekeeping Christmas Cookbook


The Good Housekeeping Christmas Cookbook is all you need to make the most wonderful time of the year a roaring success. The gorgeously illustrated tome is loaded with recipes for foods that you really want to make and eat, from “Showstopping Roasts” to “Sideshows” like whole-grain apple-fennel stuffing, and Brussels sprouts with pancetta and rosemary. Cocktail recipes are fantastic like Holiday Spritzers, Ruby Bellinis and Holiday Champagne Punch.

Continue reading “The Good Housekeeping Christmas Cookbook – Review” »



Beyond Bacon: Paleo Recipes that Respect the Whole Hog

By Stacy Toth and Matthew McCarry

(Victory Belt Publishing, 2013)






Beyond Bacon

Paean to Pork

Many people try to divorce the food they eat from the animals that provide the sustenance. Beyond Bacon is not for them. In this self-described “love letter to pork,” pictures of lively little piggies prancing through fields are followed by whole page, full-color photos of butchers attending to lumps of fat and muscle. With diagrams of cuts, nutritional analyses of brains, hearts and bone broth and a how-to guide for rendering your own lard, not much is left to the imagination here.

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Lewis Rossman, executive chef of Sam's Chowder House

Lewis Rossman, executive chef of Sam’s Chowder House

by Anneli Rufus

Lewis Rossman, the executive chef of Sam’s Chowder House in Half Moon Bay, gave viewers an inside view of his lobster roll and demonstrated a rock cod recipe on Tasteable: California, a new TV series in which chefs at noted Golden State restaurants show off some of their best-selling dishes.

Continue reading “Chefs Shine in New TV Show” »

Oysters paired with Bowmore Islay Single Malt Scotch Whisky at SF Chefs 2013

Oysters paired with Bowmore Islay Single Malt Scotch Whisky at SF Chefs 2013


by Anneli Rufus

The foodfest known as SF Chefs has outdone itself yet again, lifting San Francisco ever higher into the culinary stratosphere with a wildly creative span of events ranging from an all-female-chefs deluxe dinner to a Portuguese wine intensive to a Nutter Butters cook-off between top local chefs.

Continue reading “SF Chefs 2013 Outdoes Itself — With Gelato Sandwiches and 25-Year-Old Scotch” »


Oysters on the Halfshell

Oysters on the half shell

by Patricia Mack

Today, August 5, 2013 is National Oyster Day with festivities coast-to-coast celebrating one of the ugliest yet alluring critters in all creation.

Continue reading “Aw, Shucks! It’s National Oyster Day” »

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