Sebellin-Ross




How to Write about Food: How to Become a Published Restaurant Critic, Food Journalist, Cookbook Author, and Food Blogger

So you want to be a food writer? Here you go! How to Write about Food: How to Become a Published Restaurant Critic, Food Journalist, Cookbook Author, and Food Blogger tells you how to break in, even if you’ve never written before (with — and this is the best part — email addresses of publications and cookbook publishers you can write for today). How to get paid. How to find your perfect voice. And tons more. There’s an excerpt from How to Write about Food: How to Become a Published Restaurant Critic, Food Journalist, Cookbook Author, and Food Blogger after the jump.

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The curated kitchen: sleek champagne buckets

Do you ever need a reason to break out the champagne? No. Of course not. All you need is a sleek bucket such as the CB2 brushed stainless steel champagne-wine bucket or the ION Modern champagne bucket to keep it nice and cold as you sip away.

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The curated kitchen: cutting boards

I’ve often said the more I know about cooking, the less I need. Meaning I can get by on little more than a good knife, a good pan, and a good board just as long as they are good quality. Boards such a cutting board skewed. As in, edges cut at an angle. As in, the Hex cutting board at Field in American maple. And the J.K. Adams cherry chunk boards. As in cherry wood. As in gorgeous. As in perfect for those who want few things, just as long as they are good.

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Yes, you do need another cookbook and I’ve got just the one

It’s so nice to like a book written by someone you know. There is no shuffling of feet when they ask what you think, no sideways glances, no incoherent mumblings. There is, simply, enthusiasm bubbling up until it results in a happy statement of fact: it is wonderful. Simply wonderful.

The book? The Gourmet Kitchen by Jennifer Farley of Savory Simple.

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The curated kitchen: sculptural cheese tools

If you are going to have a cheese plate, then you need a cheese tools. And if you are going to have a cheese tools, then you might was well get ones that are beautiful. Such as the 3-Piece Wood-Handled Cheese Tool Set. And the 3-Piece Farmhouse Cast Iron Cheese Knife Set. Both at Crate & Barrel.

 

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The Curated Kitchen: 1007 Best, Fastest, Easiest Cooking & Baking Tips, Tricks, Secrets, and Techniques

So, you want to cook and bake better, faster, easier with confidence, skill, and joy. Here you go — 1007 Best, Fastest, Easiest Cooking & Baking Tips, Tricks, Secrets, and Techniques. Written by a culinary-school trained chef, you’ll learn how to select the best chocolate, how to give your meat a perfect sear, how to make restaurant-quality stock. You’ll learn the secret to measuring semi-liquid ingredients such as yogurt and sour cream, fixing a broken hollandaise, and ensuring your chicken is moist and juicy every time. You’ll learn how to make perfectly shaped meatballs, improvise a pastry bag, how to make lump-free gravy, how to use a French technique for the flakiest pie crust, how to make quenelles like a pastry chef, how to cook duck breasts with their own fat, and much, much more.

The curated kitchen: charming tea towels

There are only two criteria for tea towels: they have to be as much a delight to look at as they are to use. Which means they have to be pretty enough to display, absorbent enough to dry whatever needs drying, and sturdy enough to withstand a dinner party for twelve. Tea towels such as the Montauk cabana stripe tea towels at Horne. Well done.

The curated kitchen: the crafted chef’s knife

From Chelsea Miller Knives. High carbon steel repurposed from a Vermont Farrier’s horseshoe rasp. A knife worth cooking with.

 

 

 

The curated kitchen: the elegant cake stand

Take a cake, a grouping of cupcakes, even a stack of tea sandwiches and place them on a cake stand and instantly lunch becomes tea time and your hands become enmeshed in lace gloves with tiny pearl buttons. That’s the power of cake stands such as the sweet enamel square stands from Elizabeth’s Embellishments.

The very best book comment, ever

I tend to write exclusively about food-oriented topics here (the blog being called The Curated Kitchen and all), but in the interest of introducing a delightful note of levity, I would like to share a snippet from my favorite review of all time from my book Punctuation: The Shortest, Simplest, Most Lighthearted Guide, Ever:

“I did not learn nothing.”

I am debating writing about grammar for my next book!

Punctuation-Cover