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March 14, 2011

Of cats and crabcakes -- morning reading from blogs and beyond

Mark Bittman performs an unholy act on a crabcake via Serious Eats. This is Bittman's new crab cake recipe. Here is his old crab cake recipe, about which he said:

Since I first published this recipe, probably ten years ago, it’s received more compliments than just about anything else I’ve done. I think that’s just because the best crab cakes are those that showcase the crab, not another ingredient, and too many recipes ignore that.

Like, for instance, Mark Bittman's new crab cake recipe.

 

Dining@Large has its ongoing series of Sleeping Pet photographs. Eater NY has a portrait gallery of Chefs N Cats

Also on Eater NY -- 10 signs that a New York restaurant is dying, and SNL's high fructose corn syrup commercial parody, along with the commercial that inspired it.

Frank Bruni's review of Blood, Bones and Butter, the new memoir by Gabrielle Hamilton, the founding chef of Prune in the East Village -- this is the food book of the year so far.


Posted by Richard Gorelick at 8:04 AM | | Comments (3)
        

Comments

Another good read is Grant Achatz's 'Life, On The Line' http://www.huffingtonpost.com/2011/03/08/grant-achatz-life-on-the-line-memoir_n_832726.html

I really liked reading this. thank you!

I heard part of Grant Achatz's interview on Fresh Air with Terry Gross a week or so ago. I was tremendously impressed with his story of how he regained his sense of taste, one taste at a time after treatment for his cancer. First sweet, then bitter, and so on. He says it has made him a better chef. The man has real courage.

I have to agree that Life on the Line is a much better book. It's much more about his journey to become a world-class chef than it is about the cancer. He has an amazing, unique vision.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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