What Do Chefs Read?

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Chefs flip through food magazines like the rest of us, and the New York Review of Magazines (a Columbia J-School publication) asked five locals about their favorites. Gramercy Taverns Michael Anthony enjoys The Art of Eating because publisher Ed Behr travels around the world, and you can live vicariously through his writing. Double Crowns Brad Farmerie is partial to Art Culinaire. And Pure Food and Wines Neal Harden learns about the cultural role of food through the Williams Collegebased publication Gastronomica. Only Harold Dieterle cuts through the artsy-fartsy musings. Not one to insult his maker, he says Top Chefbacking Food & Wine runs the Aspen Classic, which in my opinion is the best food event in the country. Its a yearly gathering of the most influential fold in the work of food and drink. But you cant read it, Harold.

Eaters Digest [NYRM; select The Tip-off, then Reader's Digest]