It’s not often the person we spend our work week five feet from publishes a food book. It’s even less often there’s a city-specific theme which awakens our travel bug gene. Nina, as us lucky insiders know to call her, hails from Athens Georgia, the Classic City, in the shadow of Hotlanta. Nina lifts this veil in a who’s who, foodie filled, Athenian hardcover. Classic City Cooking is perfect for those Georgian friends or people like us who just added another city to our gastro-travel list. If you’re in NYC and want to celebrate all things Athens, her book party is on September 16th. You’ll find us in Athens ASAP, book in hand.
More Culture Stuff
Books seem useless these days. The content on the other hand is invaluable. Sometimes great content can’t be found with a Google search and New Orleans: The Underground Guide is one such unicorn. Packed with hidden gems, secret places and local flavor, Michael Patrick Welch outlines the food but takes it much farther. With music and art at its core this guide book will keep you far from the French Quarter disaster and get you deep into places that you’ll remember for a lifetime.
If there’s one book you load up on your kindle before landing in the Crescent City make it Eat Dat. It’s been a long, long time since we saw a food guide as comprehensive as this. It makes sure all the famous restaurants are included while rounding out the 250 spot hit list with places locals might haven’t even heard of. Things are changing quickly in New Orleans. Hopefully Michael Murphy will keep the book as updated as possible. For now, be sure to pick up a copy when you’re prepping your JazzFest bag.
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.