Today in the Food Section: Boozy Desserts, Modernist Cuisine, Pricey Pine Nuts


Today in print, I have a story about boozy desserts — which appear to be trendy, but have actually been around a long time in different guises. Here’s a link: Beautifully Boozy Desserts.

Chef Peter Kelly pours creme anglaise into a Grand Marnier Souffle at Xaviars in Piermont Aug. 19, 2010. ( Peter Carr / The Journal News )

Also in the food section today, we have a story on former Microsoft executive and inventor Nathan Myhrvold  and his book, “Modernist Cuisine,” “an encyclopedic treatment of modern cooking.:

From the story:

It’s six volumes including a waterproof kitchen manual, 2,400 pages and more than 43 pounds (without its acrylic case). He and his publicists like to say that it weighs as much as a small child and that if you break down the retail price — $625 — it comes to less than $15 a pound. Some are calling it the next Escoffier, or outlandish, or both.

And it’s also late.

Here’s the link: Modernist Cuisine. (MCT)

And we have a story on the rising price of pine nuts. (MCT)


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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