And I am so glad I sprang for the best of the lot on Alibris a couple of years ago. That wonderful old saying, "Drinks at 5, dinner at 6 and to be immortal you have to be dead," really rings true for Dad O'Martin, whose spawn became the second-best chronicler of the hangover. Dominique is right, though: Hitchens almost redeems the new book -- and himself -- with his "booze as muse" intro, no cutting and pasting required.
*Funny what you get when you search Youtube for Mondovino Robert Parker:
So pardon me if I don't nod sympathetically every time I hear a high-profile, job-secure "journalist" bleating mea culpas in the wake of Slimy Scotty's attempted image-laundering. You don't need to be a molecular gastronomist to read a recipe for disaster. . . .
This makes the coulibiac in "Decline of the American Empire" look like Poppin' Fresh. Neutered.
(Filched from Slashfood. Which also unearthed a bacon tuxedo.)
Judging by the Guardian’s piece on chefs’ larder essentials, I’m in the wrong line of work. At least three of them mentioned Maldon salt, but those lucky Brits pay only two pounds for a box. We get socked for eight bucks. I wanna be the middleman with the 100 percent markup. Do they fly it over first class?