An otherworldly drink is your future, at least if it comes from Tarot of Cocktails, a deck of 30 recipe cards that promise to add some spirit to your…spirits. Created thanks to funding from a successful Kickstarter campaign, the cards have an ethereal, tarot-inspired layout featuring cocktails with names like “The Violet Twilight,” “Seer of Dreams,” and “Blood and Smoke” to make you feel like you’re communing with another world (the alcohol may help, too). The cards are mortal-friendly and aren’t meant for official divination purposes BUT we like picking a random card and letting the concoction in question predict the night ahead. We’re willing to bet that the buzz from Queen of Bees portends a better evening than The Withering Vine. But really, what do we know? It’s all in the cards, and what we see in the cards are some darn good drinks, whatever destiny awaits you.
More Culture Stuff
10 years ago I read a book called “The History of Food” which chronicles human eating habits from the hunters and gatherers we started as through the birth of restaurants and into today’s modern industrial food complex (disaster). A History of Food in 100 Recipes sets out to drop the same knowledge but in a more approachable less academic prose. There’s pretty pictures too which softens some of the more aggressive and outright despicable turns in our food history. For anyone who wants to not only what we eat but why we do, this is a great read.
From destruction comes the new. There’s lots of ways to say that, some more poetic than others. There’s even more ways to see that. Hurricane Katrina was heavy on the former before even a trace of the later was anywhere in sight. During the aftermath, rebuilding and rebirthing, The Times-Picayune became a post-hurricane swapping spot for recipes that were washed away. Marcelle Bienvenu decided to take 250 of these salvaged gems and create Cooking Up a Storm: Recipes Lost and Found. Not only does this book champion one of the greatest cuisines on the planet but it chronicles one of the most devastating events to hit the United States through the stories of the recipes creators.
You might know chef Ripert from his acclaimed and record holding, New York City restaurant Le Bernardin. You might know him from cameos on No Reservations with his pal Tony Bourdain. You might know his as the charming french guy with the piercing blue eyes who picked up your wind blown umbrella while struggling down 51st Street. I know him as the guy who loved my mom’s chicken cacciatore recipe after I told him the contents of the mini sandwich I served him during a Michelin awards ceremony. And, you may not know him at all. In either case, his memoir, 32 Yolks, will fix that. Starting at the beginning and ending sometime around now, follow Chef Ripert’s ups and downs in and out of the kitchen. Truly avec Eric.
We’ve been drooling over Dennis Prescott’s IG for the last few years. He has this knack of making everything look so perfectly crisp and juicy that we theoretically lose our minds and literally salivate. That pavlovian response has now been chronicled in a 125 recipe book, Eat Delicious, that reveals not only the food. Dennis also reveals his photography approach, technique and gear in achieving the ultimate in food porn perfection. Although he calls himself a chef first and photographer a close second we might be so mesmerized with his images to even take a bite. In a recent interview he said, “My passion is cooking and photographing large, feast-style scenes that highlight the community table.” That gets us right in the soul. Hey Dennis, any time you want to shoot one of our feasts, open invite buddy. If you’re not already a long time @dennistheprescott follower here’s your moment to jump in both digitally and with a printed home version you can drool all over in private.