Cookbooks and Recent Work

A behind the scenes photo of the staff at Mugaritz in San Sebastian, Spain. No, your eyes are not deceiving you...there is a bear in this photograph (a story that is explained in the book)!

Recently appeared on Michael Harlan Turkell’s radio show The Food Seen on Heritage Radio Network.


The New York Times featured in the Dining section of “What We’re Reading.” 


My cookbook, Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants, has been nominated for the James Beard award for cooking from a professional point of view.


Cookbook Projects

Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants

The cookbook Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants that I co-wrote with Christine Carroll is now available.

A few participating restaurants include Michel Bras, The Fat Duck, Cochon, Mugaritz, Ubuntu, St. John, wd~50, The Slanted Door, Au Pied de Cochon, Craigie on Main, Arzak, McCrady’s, Frasca and Ad Hoc.

The cookbook includes a foreword by Chef Ferran Adria and photographs by some of the world’s most renowned food photographers including: Eric Wolfinger, Evan Sung, Peter Frank Edwards, Marc Piscotty and Kristin Teig.

Recent press:

Counter intelligence: Brats, beer and bourbon


Cod drying on a frigid Icelandic beach before being sent to Africa for use in stews.

Dill: The New Nordic Cooking of Iceland

I am currently collaborating with the chef Gunnar Karl Gislason of Dill in Reykjavik on a cookbook project in Iceland profiling this extraordinary nation’s traditional food producers. Featuring Gunnar’s contemporary recipes, photography by Evan Sung, and a foreword by Rene Redzepi, The New Nordic Cooking of Iceland will be published by Ten Speed Press in the fall of 2014.

Here’s recent coverage of an event Gunnar and I hosted with chef Katie Button of the restaurant Curate in Asheville and a link to Gunnar’s recent appearance on the Martha Stewart Show.

Recent press:

Other Cookbook Projects:

I’m also writing cookbooks with chefs in Senegal, India and Chicago and collaborating on a cookbook with my friend Claire Handleman that is as vast in scope as the world is round. More information coming soon!

Michel Bras and his son Sebastien at their restaurant in Laguiole, France

Food Writing

I contribute to various publications as a freelance writer including Food Arts, Plate Magazine, Food Republic, The Local Palate, Zester Daily, and Culinary Trends.

The classroom at chef Hugh Fearnley-Whittingstall's River Cottage in England.Classes and Events

Classes and Events:

I teach classes on a wide range of subjects of interest to students who are as passionate about the culinary world as I am.

Recent classes:

An exploration of fermentation at Astor Center in Manhattan.

The New Nordic Cooking of Iceland at Ger-Nis in Brooklyn.

Icelandic Cooking at Kitchen Window in Minneapolis.

Presented at the national IACP conference in Manhattan with chef Gunnar Karl Gislason of Dill Restaurant, Reykjavik.

Indian Street Food with Maneet Chauhan at Bowery Culinary Center, Whole Foods, Manhattan.

The Street Food of Delhi with Maneet Chauhan at Ger-Nis in Brooklyn.

Upcoming Classes & Events:

November 1st-3rd: Presenting at the Culinary Institute of America’s Worlds of Flavor Conference at the Greystone campus in St. Helena, California.


January 10th: Teaching an Icelandic New Nordic cooking class on January 10th at the Bowery Culinary Center at Whole Foods in Manhattan.




2 Responses to Cookbooks and Recent Work

  1. Pingback: Lardo and Chickpea Soup with Fergus at the Towpath | jody eddy

  2. Has it been 25 years since the inception of Art Culinaire? I remember visiting your Morristown, NJ think tank in 1992. (or so)

    Your work captures my imagination and fills my belly with great photography and prose.

    Cheers, wb

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>