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le sanctuaire

The Hautest of Haute Cuisine Mag: Now in English

Le Sanctuaire, the bastion of top-grade spices and molecular gastronomy equipment, has a showroom right here in Union Square. And as of January, they've also gotten involved in the magazine business, co-publishing the first English language edition of Apicius, the very beautiful, very serious, very expensive ($65), semi-annual Spanish magazine on haute cuisine.

Cook like Thomas Keller


The other day I read a great article in the Washington Post by food writer Jane Black (free registration may be required), all about how anything Thomas Keller touches turns to gold. Producers clamor to be considered, sending samples of their best butter, cheese, chocolate and pork in hopes that it’ll become part of the pedigreed French Laundry pantry.
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