We are up on the St. Lawrence River for our annual month, catching Canadian cell phone lines and French radio, looking out on the rainy water and recharging from a year in the big city.
As ever, I have brought a couple food magazines with me, but oh, the loss of Gourmet is tough. Bon Appetit is just so ordinary and safe. Its whole attitude to its audience is vaguely condescending, like a mama trying to coax a child to just give the broccoli a taste. The July letter from the editor reassures us that “while you may notice that a few recipes call for some spicier notes, don’t be put off: The heat is often tempered with sweet.”
Ruth Reichl would never have written that. She dives right in to the calves brains and is so full of luxe enthusiasm that you consider following her.