Too Many Chefs
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Scan day: 01 February 2014 UTC
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Description: A collection of writers cover food news and culture, cooking, ingredient sources, photography, and yes, even recipes.
Brussels Sprouts Braised in Red Wine with Bacon and Lentils The Observer Food Monthly recently ran a addressing the somewhat frivolous question of what do celebrity food writers or chefs eat when they are cooking only for themselves? What is special about solitary meals? It is, after all, the dead season of food writing: not many sexy vegetables are in season, they've finished telling us what wonderful dishes we can make for the holidays and what frugal healthy ones we can prepare to make up for the holidays. And it IS interesting in voyeuristic kind of way. You can get a holier-than-thou feeling when you realize that three-star Michelin chefs sometimes eat standing over the kitchen sink too. In the end, most of the confessions fell into two categories: simple snack food that wouldn't usually be considered a proper meal, and experimental dishes.
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