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Mouthing Off

By the Editors of Food & Wine Magazine

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The Best Cookbooks of All Time

This Cookbook Will Help You Reinvent Your Meals in the New Year

Why The Zuni Cafe Cookbook belongs on your shelf. 

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What I Learned

Honoring Judy Rodgers

In the fall of 2012, Food & Wine tasked me with wrangling hundreds of chefs for a large-scale interview project. I was just coming off a hyperlocal food editor gig at a New York weekly, and the work was a chance to broaden my knowledge of national culinary talent. I spoke with chefs doing honest work in their regions, such as Landon Schoenefeld of Haute Dish in Minneapolis, and Kevin Sousa who was using his Pittsburgh restaurants as engines for urban renewal. And, of course, I spoke with the heavyweights—David Kinch, Charlie Palmer, Grant Achatz, who talked my ear off for two hours about sherry vinegar and Sleep No More. The sea-change chefs. The kahunas.

And then there was Judy Rodgers. Read more >

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