Good Eats: Reloaded heading to Cooking Channel

Alton Brown provided his fans with a bit of good news earlier this week, when he posted a status update about Good Eats to his Facebook page. In it, he announced that he's "revisiting the Good Eats library and renovating some classic episodes by adding new scenes, new science and new recipes." The first revamped episode of what is being called 'Good Eats: Reloaded' premieres on October 15 on Cooking Channel.

Good Eats: Reloaded

The news ends months of speculation follwing a cryptic announcement that Brown was revising his popular show, which aired on Food Network for over a decade. Rumors swirled that Good Eats might be returning as a web series or that the program would be completely reinterpreted. 

In a statment Brown said "Recording artists remaster albums, directors re-cut films, classic buildings are renovated and now, I'm finally getting a chance to update some classic  Good Eats episodes." He had planned on only revisiting about 30% of the episodes, but wound up "doing more…a whole lot more!" he explained. 

Good Eats: Reloaded will tide us over until the release of Brown's new television series, which is slated to air in 2019. Titled Return of the Eats, the half-hour series premieres next year on the Food Network, although no date has yet been announced. 

Nigel Slater reminisces about 'How to Eat'

Some cookbooks age much better than others. After a couple of decades, what's left of the 'unicorn food' books are going to littering vintage shops, with shoppers making snide comments about how silly people were back in the teens. Other volumes, however, have timeless appeal. When you are lucky enough to find a copy in the resale store, it will be well-used, with splatters telling the story of successful dinners and satisfied eaters. 

Nigella Lawson's How to Eat is one such book. Can you believe that it's been 20 years since this magnificent cookbook was released? And who better than Nigel Slater to reminisce about it? He reminds us of how different How to Eat was than almost all of the cookbooks the preceded it, and how it ushered in a new wave of cookery books. 

How to Eat

"It says everything that Delia wrote  How to Cook and Nigella  How to Eat. And that's the difference between this and most other cookbooks. This is about meals rather than recipes," Slater writes. Nigella makes us feel at home in her books, like we are sharing the kitchen with her. And even though it's more than just another collection of recipes, the recipes work. How to Eat is as practical as it is inspirational. It's truly a cookbook for the ages. 

Is Food Network bringing sexy back?

Food Network and People Magazine are teaming up to redefine the phrase "it's so hot in the kitchen". They are set to produce a new one hour special which will bring together ten of "the country's most beautiful and talented male chefs" for a competition to determine who is the sexiest chef alive

cookbook covers

The hour-long program, which will be broadcast on November 1, will be hosted by People's editor-in-chief Jess Cagle. The magazine hasn't released any names for the competition but has said the  nominees won't be culinary superstars but rather "up and coming" chefs.

Many celebrity chefs have landed in People's annual "Sexiest Man Alive" issue, including Curtis Stone, Jamie Oliver, Tom Colicchio, James Briscione,  and Franco Noriega (who started out as an underwear model before turning to cooking). Perhaps we should file this new program under 'it was bound to happen' and/or 'only in the United States'.

Netflix announces lineup for the next two seasons of 'Chef's Table'

The Netflix series 'Chef's Table' has been one of the best streaming food shows around since its debut in 201x. The streaming service recently announced which chefs would be featured in seasons five and six of the popular series. 

The program is being more inclusive than past years, when it featured mostly white, male, Euro-centric chefs. Upcoming chefs are more diverse, and there is a bigger emphasis on their roles outside of the kitchen. According to Neflix, new episodes will focus on "chefs and cuisines whose stories have for too long been hidden." 


The first episode of the new season will feature  Cristina Martinez, chef/co-owner of acclaimed Philadelphia restaurant South Philly Barbacoa. Martinez has been an outspoken advocate for immigrant rights, using her status as an undocumented worker to call attention to issues in the U.S. immigration system. Her story is nothing short of amazing. 

In addition to chefs, a butcher will be profiled in one of the shows. Dario Cecchini is a world-renowned butcher who operates a  shop and a string of restaurants in Panzano, Italy. He has instructed hundreds of chefs in the art of butchery, including Samin Nosrat, author of Salt, Fat, Acid, Heat

While most of the subjects are lesser-known by the public, a couple of familiar chefs are included: Albert Adrià , profiled in Season 5 and Sean Brock, coming in Season 6. You can begin streaming the new episodes on Netflix beginning September 28. 

Hamilton and Merriman out at The Spotted Pig

In June, we reported on chef Gabrielle Hamilton and her wife Ashley Merriman's surprising  plans to take over The Spotted Pig, a NYC restaurant that suffered a huge blow amidst allegations of sexual assault against its owner, Ken Friedman, and investor Mario Batali. It seems that Hamilton and Merriman were not able to effect the change they had hoped to make, as today the NY Times reported that the pair are exiting the restaurant.   

Gabrielle Hamilton

In an email to staff that was published by Eater, Hamilton told employees that she and Merriman were not able to find a way to work with Friedman to make changes they believed were necessary.  "In the past few days, finally, we have come to understand that we quite simply can't reach an agreement that feels just and ethical," she said, adding, "We wanted to be the final decision-makers at the restaurant - The Buck-Stops-Here-type owners for the good / the bad / the ugly and everything that comes between in a restaurant. We can't come to an agreement with Ken about such a structure."

No one affiliated with the restaurant has publicly commented on the decision, although at least one former employee was happy to see Hamilton leave, calling her decision to step in "self-serving and opportunistic." Last month, the New York attorney general's office confirmed that it was investigating allegations of sexual harassment and workplace discrimination at The Spotted Pig. 

Ottolenghi's new podcast

Can't get enough of Yotam Ottolenghi? Then we've got great news for you! Not only is his new book Simple out now in the UK and soon in the US, we've just discovered that the acclaimed chef and cookbook author has put together a podcast called SIMPLE Pleasures. (Where does he find the time?!)

Ottolenghi Simple cookbook

The blurb for the podcast says that it will feature Ottolenghi cooking "for guests in his home, whilst discussing food, culture, travel and the simple pleasures in life. In each episode, Yotam makes dishes from his new cookbook, Ottolenghi SIMPLE, which features recipes to make cooking that little bit easier, and a joy."

The first episode features EYB Member favorite and 2015 GBBO winner Nadiya Hussain. The pair talk about "balancing family life and fame, Nadiya's experience with anxiety and their shared love of cheese." We can't wait to see who will be the next guest on the podcast. 

José Andrés releases a new memoir next month

Chef and restaurateur José Andrés added another job description - humanitarian - several years ago when he started the nonprofit organization World Central Kitchen. Andrés founded WCK following the devasting earthquake in Haiti in 2010. Last September, WCK tackled an even bigger challenge, helping to feed tens of thousands of people after Hurricane Maria devastated Puerto Rico.

We Fed an Island

Andrés and WCK landed on the island just four days after the hurricane knocked out power, blocked roads, and plunged the country into chaos. The chef and his crew overcame a number of obstacles that stymied other NGOs, providing over three million meals in the course of three months. In his new memoir, We Fed an Island, Andrés recounts this heroic effort. Based on his insider's take as well as on meetings, messages, and conversations he had while in Puerto Rico, the book movingly describes how a network of community kitchens activated real change.

Eater has published an excerpt from We Fed an Island. In the excerpt, Andrés describes the beginning of his second week in Puerto Rico, the rapid expansion of his nonprofit organization, and recounts the emotions that washed over him as he faced the biggest challenge of his life. 

Mark Hix adores this classic cookbook

Mark Hix is a celebrated food writer and renowned restaurateur. He has five acclaimed restaurants, pens a weekly column in the Independent on Saturday magazine, and has written several award-winning cookbooks. Hix has an impressive 2,500+ volume cookbook collection, but he admits he really only reads a few of these with any regularity. One of those is Anna del Conte's seminal work Gastronomy of Italy. Hix explains his love for this particular cookbook

Gastronomy of Italy

He admires Gastronomy of Italy so much that he purchased a second copy as a backup. In addition to the accurate and authentic recipes found in its pages, what Hix appreciates about the book is Anna's writing style. It "really encapsulates the Italian approach," he says. He also draws parallels between Italian dishes and those found in his homeland. "Take the classic bifsteak Fiorentina, the simple approach to fish, and to vegetables and salads - all these Italian stalwarts find an echo in what we make in the UK," Hix notes. 

One of his favorite recipes from the book, Caponata, is included in the article. Hix likes the addition of chocolate to the ingredient list, finding that it contributes to the perfect balance of sour and sweet. The dish is easy to make and doesn't require hunting down exotic ingredients, making it even better. 

Madeleine Kamman's lasting influence

A few weeks ago we reported the news of Madeleine Kamman's passing, and how her teaching techniques had a profound influence on her students. One didn't have to take a cooking class from her to be influenced by Kamman, as her writing also provided inspiration to generations of cooks and writers. Over at Food52, several people including Amanda Hesser and Amy Thielen recently shared how Kamman shaped their cooking and writing

 When French Women Cook

When Hesser was living and France and writing her first cookbook The Cook and the Gardener, Kamman's When French Women Cook supplied inspiration. Says Hesser, "Up until I came across her book, all authoritative French cooking came from men, and chefs specifically. Their cooking was complicated and rigid. In Kamman's book, I found a style of cooking that spoke to me."

The Making of a Cook was the tome that struck a chord with Amy Thielen, who admired the detail in the recipes and respected Kamman's authoritative tone. " I think what I liked most about her writing was her barely-disguised bossiness," Thielen says. "She didn't just suggest you truss the chicken her way; something about her tone dared you to do it differently. And I liked that." 

Chef Peter Doyle reflects on a 40-year career

After over 40 years behind the stove in some of Australia's finest restaurants, renowned chef Peter Doyle is hanging up his apron. In an interview with Australian Gourmet Traveller, the Sydney-based chef shares his insights on how the restaurant business has changed over the course of four decades. 

Golden Flavours of Summer

Doyle begins by recounting his inauspicious entry into the restaurant world. "The thing I remember most about my first day in the kitchen was the fast pace and the fact I nearly severed my index finger at the first joint. One of the chefs squirted some powder on the deep cut, wrapped it in a Band Aid, and I was told to "get on with it". It only took six months to heal and I still have the scar."

Major changes have swept through the dining world as tastes and approaches have evolved. Doyle believes that today's restaurant-goers are much more sophisticated and educated about food and wine. The chef has seen cooking styles morph from French-inspired dishes heavy on cream to the cleaner and lighter fare offered today, and indeed he pushed for the change alongside his contemporaries. Says Doyle, "I realised that great cuisine was essentially simple cooking; harmonious flavours enhancing quality produce, cooked with attention to detail and flair."

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