It’s all competition, cleavage, nastiness
April 11, 2012 by Lindsay
|
Leave Comment
Mark Bittman, long time columnist for The New
York Times and author of How to Cook Everything had a
frank discussion recently with Ruth Reichl. The subject of Food TV
came up and Bittman held nothing back. Besides commenting that
“it’s all competition, cleavage, nastiness” he added that no one
could even learn how to scramble an egg from the shows. Check out more of
the interview.
Category: Food Biz People, Food Online
Seen anything interesting? Let us know & we'll share it!
Categories
- All Posts (6839)
- Antipasto (2083)
- Author Articles (246)
- Book News (932)
- Cookbook Giveaways (978)
- Cookbook Lovers (250)
- Cooking Tips (106)
- Culinary News (299)
- Food Biz People (548)
- Food Online (782)
- Holidays & Celebrations (265)
- New Cookbooks (146)
- Recipes (1488)
- Shelf Life With Susie (231)
- What's New on EYB (132)
Archives
Latest Comments
- zeeenie on Romy Gill’s India: Recipes from Home Cookbook Giveaway
- breakthroughc on Bay leaves – essential or superfluous?
- MattKG on Bay leaves – essential or superfluous?
- Karla123 on The Big Book of Bread – James Morton – Cookbook Giveaway
- Dendav on The Curry Guy Chicken – Giveaway
- skyejaden on Gift Guide for Bakers – 2024 and Giveaway
- skyejaden on Desi Bakes – Cookbook Giveaway
- FuzzyChef on Bay leaves – essential or superfluous?
- hangryviking on Gift Guide for Bakers – 2024 and Giveaway
- FJT on Bay leaves – essential or superfluous?