Category: Read It & Eat It

• October 1, 2018

  Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New Profession

  

  Andrew Friedman calls himself a chef writer because, as much as he loves food, he’s passionate about the stories chefs have to tell. “My point of view is writing not so much about the food but about the chefs, that’s why I say I’m a chefie not a foodie,” he says. “I think too many…
• April 29, 2017

  Matt Moore’s Secrets to Good BBQ

  When it comes to barbecue, geography is everything. That according to Matt Moore, author of the recently released “The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection.” He explains how barbecue differs in the 12 southern states he calls the Barbecue Belt. And just to end the suspense, Indiana is definitely not one of…