![]() ![]() Hyman, who also teaches at Cooper Union, wrote an essay for the summer issue of Gastronomica called “The Taste of Fame,” which is about the strange modern phenomenon of celebrity chefdom. And for a cookbook, it's pretty funny: Ounce bags of Calabrian oregano are described as looking “like the bushel of twigs that stooped old man is carrying on his back on the cover of Led Zeppelin IV.” ![]() Recipes are interspersed with Carmellini’s colorful stories from behind the lines at some of New York’s most well known restaurants, including Lespinasse and Café Boulud. In the meantime, Carmellini and his wife Gwen Hyman have written a cookbook called Urban Italian, which features recipes created in a small city kitchen with a few pots and a flunky stove. He left that restaurant in June, and is currently looking at spaces to house his next restaurant project. Andrew Carmellini was most recently the chef at A Voce, which was awarded three stars by the Times. ![]()
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