Here at FT HQ, we’re used to chicken of the fried, roasted, baked, and, well, eaten variety. But that doesn’t mean we can’t talk up the alternatives, like David Ezra Stein’s “Interrupting Chicken”, an illustrated story-within-a-story book geared towards the sleepy little chicks in your life. Let’s hope this funny, not-so-cautionary tale about a young chicken named “Chicken” who can’t stop interrupting his bedtime story succeeds in easing your clutch into quick and uninterrupted slumber instead of, well, the opposite. If, on the other hand, you’re reading this to your brood in Bushwick after a drink and draw, all bets on sleep are off. You know as well as we do you’ll finish the story at Roberta’s.
More Culture Stuff
Questlove has lots of jobs as he self confesses in an article I was recently reading about the musician turned, Tonight Show band leader turned writer (amongst 15 other jobs). His long running, highly acclaimed, Food Salons have always been on our radar as grandfathers of the underground supperclub movement. Appearances on Bourdain’s show and a journey into a fried chicken joint restaurant proves that of his 15+ jobs food sits close to the center. With Something to Food About, Questlove explores the very thing that drove us to use the kitchen for our art, creativity. Through the interviews of 10 chefs he explores how cooking fuels creativity and relates to their world vision. In his own words. ” Food is fuel. Food is culture. Food is history. And food is food for thought.” On the heals of the incredible Netflix series a Chef’s Table, this exploration of food as a vehicle to express creativity gets even more love. This time ?uestlove.
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.
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.
We stumbled on this book from the Pizza Pilgrims just a few weeks ago. Looking like a pizza box and claiming pizza history, recipes and stories we knew it was an instant must buy. But, we didn’t exercising that consumerism, instant gratification, constraint. This week we caved and had it delivered to our door which actually made it feel like pizza delivery given the aforementioned pizza box book design. Turns out it is a who’s who, step by step of the Pizza Pilgrims epic adventure from an idea in a British pub to a series of, what at last count looks like 15, pizza shops. The book is way more than a cookbook although it has some fantastic recipes. It talks to everyone from Domino’s to Scott’s pizza tours. Showcases cities finest pizza from Naples to New Haven. All that fits in between some history of pizza and the full step by step of their epic pilgrimage from idea to Italy to pizza shop empire. We particularly love the pizza box art section and the fan submissions. Brilliant. Now that pizza week 2021 is coming to a close, pick up this pizza bible to stay connected all year round with our favorite meal ever.